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Crunchy and Cold Buttermilk Soup Recipe

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3.9 from 4 reviews

A refreshing and crunchy cold buttermilk soup inspired by the classic Russian okroshka. This vegetarian soup features chilled kefir or buttermilk combined with fresh cucumbers, radishes, scallions, and dill, seasoned with lemon juice and garlic for a bright, tangy flavor. Perfect for hot days, this easy no-cook soup is best served immediately or within a day and can be customized with optional additions like hard boiled eggs or smoked meat.

Ingredients

Liquid Base

  • 1 cup ice-cold plain kefir or buttermilk
  • 1 cup ice-cold water
  • 3 tablespoons lemon juice or dill pickle brine
  • 1 clove garlic, finely grated (optional)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste

Vegetables

  • 1 cup diced cucumber (about 2 Persian cucumbers or ½ an English cucumber)
  • 1 cup diced radishes, plus some thinly sliced for garnish
  • 2 scallions, thinly sliced, some reserved for garnish
  • 2 tablespoons minced fresh dill, some reserved for garnish

For Serving

  • Ice cubes (optional)

Instructions

  1. Combine the Base Ingredients: In a large bowl, pour the ice-cold kefir or buttermilk and ice-cold water. Stir in the lemon juice (or dill pickle brine), finely grated garlic if using, kosher salt, and freshly ground black pepper. Mix thoroughly until well combined.
  2. Add the Vegetables: Add the diced cucumber, diced radishes, thinly sliced scallions, and minced fresh dill to the liquid base. Stir again to evenly distribute the vegetables and herbs throughout the soup.
  3. Taste and Adjust Seasoning: Sample the soup and adjust seasoning as needed by adding more salt, black pepper, or lemon juice for brightness. If using buttermilk, you may add a splash more to achieve a thicker consistency.
  4. Serve Chilled: Ladle the soup into serving bowls. Garnish with thinly sliced radish, scallions, fresh dill, and an extra sprinkling of black pepper. Add ice cubes to each bowl if desired to keep the soup extra cold. Serve immediately for the best flavor and texture.
  5. Storage Tips: Refrigerate any leftovers in an airtight container. The soup is best consumed within 24 hours but can be kept for up to 3 days, though the color may shift from white to light pink. For longer storage (up to 5 days), prepare and refrigerate the liquid base and chopped vegetables separately, combining just before serving.

Notes

  • You can easily double this recipe by doubling all ingredients to serve more people.
  • Optional classic additions include cooled chopped hard-boiled eggs, boiled potatoes, or smoked meat—use about ½ cup of each per cup of kefir.
  • For a sparkling twist, substitute the cold water with sparkling water or plain seltzer.
  • The soup is naturally vegetarian and gluten-free but not vegan due to the dairy base.
  • Best enjoyed fresh within 24 hours to maintain the crisp texture and bright flavors.

Find it online: https://recipesbyliza.com/crunchy-and-cold-buttermilk-soup-recipe/