Vegan Okroshka

Brighten up your summer meals with this delicious and refreshing Vegan Okroshka—a plant-based twist on the classic Russian chilled soup! Packed with crisp cucumbers, zesty radishes, creamy vegan yogurt, and tender new potatoes, this vibrant dish is perfect for hot weather. Firm tofu provides a satisfying protein boost, while fresh dill, parsley, and chives bring a garden-fresh aroma to every bite. The soup is finished with a tangy splash of lemon juice and chilled to perfection, making it a light yet nourishing option for lunch or dinner. Easy to prepare in under 35 minutes and loaded with wholesome ingredients, Vegan Okroshka is the ultimate summertime comfort food. Perfect for vegans and anyone seeking a healthy, refreshing bowl of goodness!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the potatoes are cooking, wash the cucumbers and radishes thoroughly. Dice the cucumbers into small cubes and slice the radishes thinly. Set aside.

Step 3

Drain and pat dry the firm tofu. Cut it into small cubes similarly as with the potatoes.

Step 4

Finely chop the spring onions, dill, parsley, and chives. Combine these in a large mixing bowl.

Step 5

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.

Step 6

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.

Step 7

Pour the vegan kefir mixture over the vegetables and tofu. Stir all ingredients together until well combined.

Step 8

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to become thoroughly chilled.

Step 9

Serve the vegan okroshka in bowls, garnished with additional chopped herbs if desired.

Nutrition Facts

Serving size	(2289.9g)

Amount per serving	% Daily Value*
Calories	929.0

Total Fat 23.6g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3120.1mg	0%
Total Carbohydrate 142.5g	0%
Dietary Fiber 14.4g	0%
Total Sugars 21.4g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 1057.1mg	0%
Iron 11.8mg	0%
Potassium 3782.9mg	0%

*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.

Source of Calories

Fat: 21.1%

Protein: 22.4%

Carbs: 56.5%