Why Okroshka Thickens: 90% of Housewives Make This Mistake
Okroshka and kholodnik are two of the most favorite cold soups among Russians.
Some people face the problem that already on the second day after preparing okroshka, it turns into real jelly.
Culinary expert of TUT NEWS, cook and fourth-class baker Yulia Arkhipova will share with you the reasons why cold soup could thicken so quickly.
The main problem lies in the main ingredient that is used as the “broth” for okroshka.
That is, if you cook soup with kefir, you need to pour it into a plate just before serving. And if you mix all the ingredients and put them in the refrigerator, the next day you will get jelly.
Fermented milk products, including kefir and sour cream, tend to thicken when kept cold. This is especially noticeable if inexpensive dairy products with a high dry milk content are used to prepare the dish.
The second reason is the large amount of potatoes in the okroshka dressing. Potatoes contain starch, which also has the ability to thicken okroshka.
Therefore, if you are not sure about the quality of the tuber, it is better to completely avoid adding it to the soup.
