Okroshka

Okroshka

okroshkaOkroshka is a traditional cold soup typically served in the warm months. While there are many different okroshka recipes, this soup is always based on kvass with added vegetables. Some recipes also call for meat, often bologna cut into cubes. Here we offer a meatless version, perhaps a bit less filling but more thirst quenching on a hot summer day. As it happens in many Russian soup recipes, okroshka is served with sour cream.

Ingredients

  • 2 medium-sized beets
  • 2 medium-sized potatoes
  • 1 medium-sized carrot
  • 2 eggs
  • 2 ounces scallion
  • Salt to taste
  • 2 medium-sized cucumbers
  • 1 quart kvass
  • 1 teaspoon sugar
  • 2 tablespoons sour cream
  • 1 ounce dill

Directions

  1. Boil or steam the beets, potatoes, and the carrot.
  2. Let the vegetables cool, and then peel.
  3. Hard boil the eggs and let them cool as well and peel. Separate yolks from whites.
  4. Wash and chop the scallions.
  5. Add a pinch of salt to the scallions and lightly mash them with a spoon so they start making juice.
  6. Cut the beets, potatoes, and carrot into small cubes.
  7. Finely chop the egg whites.
  8. Peel the cucumbers and slice them or cut them into cubes.
  9. Add egg yolks to the scallions and mash them together.
  10. Add the potatoes, sugar, and sour cream and mix well.
  11. Add kvass and stir.
  12. Add the beets, carrot, and cucumbers, and gently stir.
  13. Add additional salt if desired.
  14. Sprinkle with chopped dill before serving.
  15. Alternatively, serve the sour cream separately and stir it into the okroshka right before eating.

Okroshka
Recipe Type: Soup
Author: Russian Recipe Book
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Serves: 4
Okroshka is a traditional cold soup typically served in the warm months. While there are many different okroshka recipes, this soup is always based on kvass with added vegetables. Some recipes also call for meat, often bologna cut into cubes. Here we offer a meatless version, perhaps a bit less filling but more thirst quenching on a hot summer day. As it happens in many Russian soup recipes, okroshka is served with sour cream.
Ingredients
  • 2 medium-sized beets
  • 2 medium-sized potatoes
  • 1 medium-sized carrot
  • 2 eggs
  • 2 ounces scallion
  • Salt to taste
  • 2 medium-sized cucumbers
  • 1 quart kvass
  • 1 teaspoon sugar
  • 2 tablespoons sour cream
  • 1 ounce dill
Instructions
  1. Boil or steam the beets, potatoes, and the carrot.
  2. Let the vegetables cool, and then peel.
  3. Hard boil the eggs and let them cool as well and peel. Separate yolks from whites.
  4. Wash and chop the scallions.
  5. Add a pinch of salt to the scallions and lightly mash them with a spoon so they start making juice.
  6. Cut the beets, potatoes, and carrot into small cubes.
  7. Finely chop the egg whites.
  8. Peel the cucumbers and slice them or cut them into cubes.
  9. Add egg yolks to the scallions and mash them together.
  10. Add the potatoes, sugar, and sour cream and mix well.
  11. Add kvass and stir.
  12. Add the beets, carrot, and cucumbers, and gently stir.
  13. Add additional salt if desired.
  14. Sprinkle with chopped dill before serving.
  15. Alternatively, serve the sour cream separately and stir it into the okroshka right before eating.

Russian name: Окрошка

 

 

 

 

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