Okroshka

Okróshka (Russian: окро́шка) is a cold soup of Russian origin and probably originated in the Volga region.[1][2]

Okroshka

Okroshka made with kvass
Type	Soup
Place of origin	Russia
Region or state	Eastern Europe and North Asia
Created by	Russian people
Serving temperature	Cold
Main ingredients	Raw vegetables (cucumbers, spring onions), radishes, boiled potatoes, eggs, meat (beef, veal, sausages, or ham), kvass, sour cream
Cookbook: Okroshka   Media: Okroshka

The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that first appeared in Soviet times use light or diluted kefir, whey, vinegar, or mineral water 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. In the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice. It adds that extra savor to the recipes without kvass and makes this dish so mouthwatering.

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