KAZAKHSTAN: Tangy Summer Soup (Okroshka) with Fry Bread (Shelpek)

This soup is as vibrant in flavor as it is in color — the epitome of freshness in a bowl. I could see a cup of this being a first course for an elegant summer dinner party.

While okroshka originated in Russia, it is now ubiquitous in Kazakhstan. In the latter, the tang comes from kefir or yogurt (in Russia kvass, a fermented rye bread drink, is more classic). In both countries, the addition of beef, ham, or sausage can make this soup a healthy and well rounded meal.

Tangy Summer Soup (Okroshka)

4 eggs

2 Yukon gold potatoes

1 tablespoon table salt

3 cups plain yogurt or kefir

2 cups cold chicken broth

1 teaspoon white vinegar

2 Persian cucumbers

4 medium radishes

3 scallions

¼ cup fresh dill, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

1 teaspoon kosher salt

1. Place a steamer basket in a small lidded pot and add ½ water. Place the eggs in the basket. Place over high heat and set a timer for 12 minutes. When water comes to a boil, lower to a simmer to steam eggs.

2. Peel and cube the potatoes into small dice, ~¼-inch cubes. Place in a medium sauce pan and cover with cold water. Add the tablespoon table salt and place over high heat. When water boils, reduce to medium heat.

3. Add the yogurt or kefir to a large bowl. Mix in the broth and vinegar. Dice the cucumbers and radishes into small dice, ~¼-inch cubes. (You can make some thin slices of each for garnish if you like and set aside until serving.) Mix cubed veggies into soup. Mix in the chopped herbs, again setting aside some for garnish if you like. Add the kosher salt.

4. When eggs timer is done, rinse under cold water. Peel and cube. Add to soup. When potatoes are tender, drain and rinse under cold water. Add to the soup.

5. Mix all and chill in fridge until cool, about 2 hours. Serve topped with any garnishes you've set aside.

   
   

Fry Bread (Shelpek)

3 cups all-purpose flour (I used Cup4Cup)

1 cup milk, yogurt, or a mix of both (I used the kefir from the soup)

2 tablespoons melted butter

½ teaspoon table salt

1 teaspoon baking powder

¼ cup canola oil

1. In a large bowl, whisk together the flour, salt, sugar, and baking powder. Make a well in the center, pour in the warm milk and melted butter, and mix until it forms a cohesive dough.

2. Knead the dough for a few minutes until it is smooth and elastic. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for about 30 minutes.

3. Divide the dough into 8 equal pieces and roll them into balls. Between two sheets of parchment paper roll out each ball into a very thin, flat circle (about ¼-inch thick).

4. Heat about 1–2 inches of vegetable oil in a deep skillet over medium-high heat. Once the oil is hot (test with a small piece of dough to see if it sizzles), drop in one flatbread. Fry for about 1–2 minutes per side until it puffs slightly and develops golden-brown spots.Remove with tongs or slotted spoons and drain on paper towels. Serve immediately.

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FUN FACTS:

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• The Soviet Union launched Sputnik 1 in 1957 and Yuri Gagarin became the first human in space in 1961 both from Baikonur Cosmodrome, located in southern Kazakhstan.

• Kazakhstan has large seasonal variations in temperatures, with hot summers and cold winters, and temperatures ranging from –40°C to 104°F.