Beloved Russian Refreshener
Okroshka is a traditional Russian dish, a cold soup. It is a mixture of raw vegetables (cucumbers, spring onions, garden radish), boiled potatoes, eggs with boiled meat (beef, veal, sausages, ham), poured with kvass (a fermented beverage made from rye bread), served cold with sour cream. Russian people cook it mostly during summertime because of its refreshening effect.
For a traditional okroshka the following ingredients are needed:
(for the 2 litres of kvass)
boiled sausage, beef or veal – 200 gr
3 potatoes,
3-4 boiled eggs,
3 cucumbers,
parsley, dill, spring onions,
3 spoonfuls of sour cream.
Cooking is easy and quick:
Boil and peel the potatoes, cut them into small cubes.
Wash the cucumbers and, if they are not young, peel them.
Cut into small cubes the sausages or other meat.
Cut the hard-boiled eggs in half, take out the yolks.
Dice the egg whites.
Mash the yolks and mix them up with sour cream, add a few spoonfuls of kvass and blend thoroughly. Pour this mixture onto the sliced ingredients and mix everuthing again.
Add spring onions, chopped parsley and dill, pour with kvass and mix.
Serve cold.
There are some other versions of okroshka, where kefir, mineral water or even beer are used instead of kvass.
(for the 2 litres of kvass)
boiled sausage, beef or veal – 200 gr
3 potatoes,
3-4 boiled eggs,
3 cucumbers,
parsley, dill, spring onions,
3 spoonfuls of sour cream.
Cooking is easy and quick:
Boil and peel the potatoes, cut them into small cubes.
Wash the cucumbers and, if they are not young, peel them.
Cut into small cubes the sausages or other meat.
Cut the hard-boiled eggs in half, take out the yolks.
Dice the egg whites.
Mash the yolks and mix them up with sour cream, add a few spoonfuls of kvass and blend thoroughly. Pour this mixture onto the sliced ingredients and mix everuthing again.
Add spring onions, chopped parsley and dill, pour with kvass and mix.
Serve cold.
There are some other versions of okroshka, where kefir, mineral water or even beer are used instead of kvass.
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