Okroshka made with kvass

Okróshka (Russian: окрошка) is a cold soup of Russian origin^[1] that is also found in Ukraine. The name probably originates from "kroshit'" (крошить), which means to crumble into small pieces.

Okroshka made with kefir

The classic soup is a mix of mostly raw vegetables (like cucumbers and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, the so-called bread drink, which is a mildly alcoholic beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream. Later versions that appeared in Soviet times use light or diluted kefir, vinegar, mineral water, or even beer instead of kvass.

The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad.

Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Salt and sugar can be added according to taste.

Okroshka is always served cold. Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

• 

  Classic okroshka with beef. Nearby are plates of smetana, a special dressing (made from pounding yolks, russian mustard, horse radish, green onion, and salt), and a cup of kvass

• 

  Okroshka with the dressing added

• 

  Kvass is added to the mixture

• 

  The soup is mixed and smetana is added

• 

  The mixed soup with ice

See also[link]

• An easy soup for short Russian summers Irakli Iosebashvili, September, 3 2009, Russia Beyond the Headlines, article with recipe.

Okroska (Russian Cold Cucumber Soup)

1 quart Buttermilk (or 1 qt. milk + 4 tbs. vinegar) 1 large cucumber (grated) (in 2 tbs. lemon juice?) 3 green onions - cut in 1: pieces & mashed 6 sprigs of fresh dill (minced) OR 1 tbs. dried dill weed 3 hard boiled eggs (chopped) ½ c. sour cream salt & pepper to taste

Mix all ingredients in a large bowl. Let stand for 1 hour (in the fridge). Mix again and serve, cold.

References[link]

2. Solley, P. (2004). An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes. NewYork, NY: Three Rivers Press. ISBN 978-1400050352

3. Mobile Reference (Ed.). (2007). Travel Saint Petersburg, Russia: City Guide, Phrasebook, and Maps. Boston, MA: Sound Tells, LLC. ISBN 9781605010212

Food portal

This soup-related article is a stub. You can help Wikipedia by expanding it. v t e

This Russia-related article is a stub. You can help Wikipedia by expanding it. v t e

This article relating to Ukraine is a stub. You can help Wikipedia by expanding it. v t e