In fact, making the keto out of a traditional okroshka is easy. The hardest part is to replace all hi-carb ingredients with the keto ones. And we’ve already done it for you.
Okroshka is a traditional Ukraine dish. This is a cold soup, based on either kvass or kefir. There are two opposite camps, which believe their variant is the most correct: some are on the dark side of kvass, others are on the light side of fatty sour cream and kefir.
Other recipes from our collection of 11 Ukrainian foods you must try.
To be honest, history is on the dark side. In “An Old Russian housewife, housekeeper, and cook” book, dated 1790, there is a recipe: “Crush various fried meats with onions, cucumbers, and sour cream, add salt and fill up with cucumber pickle juice, or kvass.” And this is the first documented mention of okroshka, which proves, historically, it was based on kvass.
The sour-milk version appeared only in Soviet times when they came up with the idea of adding kefir to okroshka. (As well as replacing meat with cheap sausages, but let’s ignore that).
We don’t claim authenticity, but we have our own delicious variant. Meet keto okroshka on mineral water with vinegar and fatty sour cream.
Keto okroshka recepie
- 300 g boiled meat (chicken or beef)
- 5 boiled egg
- 4 radish
- 1 cucumber (medium)
- 1 l mineral water (or spring water)
- 1 tsp lemon juice (or apple vinegar)
- 1 bunch greens (whatever you like)
- 4 tbsp sour cream 30% (for dressing)
- Cut veggies, boiled eggs, and greens the way your family likes. For a more delicate taste, you can grate everything except meat on a coarse grater. Dice the meat.
- Mix all ingredients and put them in bowls. Fill in with water and lemon juice. Add sour cream. Priyatnogo appetita!