Vegan Okroshka

Ingredients for 6 servings:

• 5 large potatoes
• 1 liter of water, possibly sparkling water
• 1 cup of Creme Vega
• 1 cup of Soy Cream Cuisine
• 2 packs of salad (vegan egg-free salad, e.g. from Popp), 150 g each
• 1 large cucumber(s)
• 8 radishes
• 200 g sausage substitute, vegan (meat sausage substitute)
• ½ bunch of dill
• 1 tsp salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

Peel the potatoes, cut into bite-sized cubes, and boil in salted water. When draining, reserve a ladleful of the potato water. Peel the cucumber (optional) and dice it, thinly slice the radishes, and dice the sausage. Whisk together the potato water, water, Creme Vega, and Soy Creme Cuisine. Add the dill, salt, pepper, and the egg-free salad leaves and stir to combine. Add the cooled potatoes to the soup along with the other solid ingredients. Let it sit in the refrigerator for 12 hours. Enjoy cold!