Vegan Okroshka
Dive into a refreshing summer classic with a plant-based twist — Vegan Okroshka! This chilled Russian soup combines crisp cucumbers, zesty radishes, tender new potatoes, and protein-packed firm tofu, all brought to life with a medley of fresh herbs like dill, parsley, and chives. The creamy broth is crafted from tangy vegan yogurt, blended with water and brightened with a splash of lemon juice, delivering a dairy-free alternative to traditional kefir that’s just as satisfying. Perfectly seasoned with a pinch of salt and black pepper, this vibrant dish is easy to prepare and comes together in under 40 minutes. After chilling, Vegan Okroshka makes for the ultimate summer soup—light, nourishing, and irresistibly flavorful. Serve it cold and top with extra herbs for a gorgeous, aromatic finish! Keywords: vegan okroshka, chilled soup, Russian recipe, dairy-free soup, summer recipes, plant-based soup, vegan yogurt recipes.
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Recipe Information
Ingredients
- 2 medium Cucumber
- 5 whole Radishes
- 3 medium New potatoes
- 200 grams Firm tofu
- 4 stalks Spring onions
- 2 tablespoons Dill
- 2 tablespoons Parsley
- 1 tablespoon Chives
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 500 milliliters Unsweetened plain vegan yogurt
- 500 milliliters Water
Instructions
Begin by boiling the new potatoes in salted water until they are tender, about 10-15 minutes. Once they are cooked, drain and let them cool. Once cooled, chop them into small cubes.
While the potatoes are cooking, wash the cucumbers and radishes thoroughly. Dice the cucumbers into small cubes and slice the radishes thinly. Set aside.
Drain and pat dry the firm tofu. Cut it into small cubes similarly as with the potatoes.
Finely chop the spring onions, dill, parsley, and chives. Combine these in a large mixing bowl.
In the bowl with the herbs, add the diced cucumber, sliced radishes, cubed tofu, and chopped potatoes. Sprinkle with salt and black pepper, and mix gently to combine.
Prepare the vegan 'kefir' by mixing the unsweetened vegan yogurt and water in a separate bowl. Add lemon juice and stir until well combined. Taste and adjust the seasoning with additional salt or lemon juice if necessary.
Pour the vegan kefir mixture over the vegetables and tofu. Stir all ingredients together until well combined.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to become thoroughly chilled.
Serve the vegan okroshka in bowls, garnished with additional chopped herbs if desired.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 564 mg | 43% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
