Okroshka is one of the most popular cold summer soups in the Russian cuisine. This chilled will be so refreshing on a hot summer day. You will love it!
I used to not like this soup because the original recipe contains eggs and bologna. This vegan version is so healthy and delicious. I make it with cashew sauce that can be made with raw cashews. You can add an egg-like taste to soup by adding Indian black salt.
Right now okroshka one of my favorite recipes and I hope you will love it too.
Ingredients
Equipment
Method
- Soak cashews for 4 hours.
- Cook potatoes in a pot with water until done.
- Chop all the vegetables and tofu into small cubes, place everything in the pot.
Cashew sauce
- Place cashews, water, lemon juice, and spices into blender.
- Blend at high speed until smooth.
- Pour cashew milk over vegetables, tofu and herbs.
- Chill in the fridge for 1-2 hours.
- Serve soup cold.