Okroshka (Окрошка)
2024-11-19- Cuisine: Russian
- Course: Soup
- Skill Level: Intermediate
- Servings: 4
- Prep Time: 45m
- Cook Time: 15m
- Ready In: 60m
Okroshka is a traditional cold soup typically served during the warm months. While there are many different okroshka recipes, this soup is always based on kvass with added vegetables. Kvass is a traditional fermented Russian beverage made from rye bread. You can find its recipe here. 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. Like many Russian soups, okroshka is served with sour cream.
Ingredients
- 2 medium-sized beets
- 2 medium-sized potatoes
- 1 medium-sized carrot
- 2 eggs
- 2 oz scallion
- 2 medium-sized cucumbers
- 1 tsp sugar
- 1 pinch salt
- 1 quart kvass
- 2 tbs sour cream
- 1 oz dill
Method
Step 1
Boil or steam the beets, potatoes, and the carrot.
Step 2
Let the vegetables cool, and then peel.
Step 3
Hard boil the eggs and let them cool as well and peel. Separate yolks from whites.
Step 4
Wash and chop the scallions.
Step 5
Add a pinch of salt to the scallions and lightly mash them with a spoon so they start making juice.
Step 6
Cut the beets, potatoes, and carrot into small cubes.
Step 7
Finely chop the egg whites.
Step 8
Peel the cucumbers and slice them or cut them into cubes.
Step 9
Add egg yolks to the scallions and mash them together.
Step 10
Add the potatoes, sugar, and sour cream and mix well. Alternatively, serve the sour cream separately and stir it into the okroshka right before eating.
Step 11
Add kvass and stir.
Step 12
Add the beets, carrot, and cucumbers, and gently stir.
Step 13
Add more salt if desired.
Step 14
Sprinkle with chopped dill before serving.
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