- 6 Radishes
- 1 Cucumber, medium
- 1-2 Avocados, ripe but firm
- 2 cups Almond Milk, chilled
- Small bunch of fresh dill weed
- Spring onions/green onion (optional)
- Cut dill and green onion.
- Medium dice all vegetables. Don’t cut too small. It should be equal proportions of radish, cucumber and avocado.
- Pour chilled almond milk over vegetables.[br][br]
- Pairs nicely with raw crackers, raw flax crackers.
- Overripe avocado will make soup very creamy.
- Don’t cut vegetables and avocado too small, or consistency will be off after combining all together. You want to feel crunchiness while chewing.
- Add avocado and almond milk just before serving.
- If you want to go beyond the original classic recipe and make variations of it, you can try adding pine nuts, diced onion (sweet red, white or yellow), Daikon radish, chives (thinly sliced), etc.
Okroshka is a traditional Russian and Ukrainian cold soup. Originally, the non-vegan version is prepared with both, raw and cooked vegetables, kvass, and garnished with sour cream. Kvass is a traditional Slavic fermented beverage made from rye bread (black bread). Okroshka was one of my favorite dishes at summer time, so I created a raw vegan version that to me tasted even better than the original recipe![br][br]
As a base, I like to use almond milk because it has a neutral taste and can be an ideal substitute for dairy in raw savory dishes. All raw ingredients in the original recipe stayed the same (cucumber, spring onions, radishes). I substituted potatoes and eggs with avocado since it has a creamy consistency and similar taste. Some may prefer Okroshka with more of a sour taste. In this case, add a little bit of lemon or lime juice.
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.