OkroshkaAugust 29th, 2009 in Cold Soups, Soups by Julia Volhina
Total cooking time: 45min
Okroshka is traditional russian cold soup. It is perfect meal for hot summer weather as it is prepared on the base of kvass – russian bread drink – and it is light and very refreshing.
Finding good fresh kvass for okroshka can be challenging outside of former-USSR. You may try russian or ukrainian shop, or, of course, you can prepare kvass yourself. But If you are not lucky with any of these, you can also replace kvass with mineral water, kefir diluted with boiled cold water or even light beer.
- 2 potatoes
- Half of english cucumber of medium size (or 2-3 baby cucumbers)
- 0.5lb of bologna (can be replaced with the same amount of boiled vial or beef)
- 4 eggs
- 1 small bunch of radish
- 15 oz of canned sweet peas
- 1 bunch of fresh dill
- 1 small bunch of green onions
- 5 tbsps of sour cream
- 2 tbsps of dijon mustard
- 1.5-2 quarts of kvass (russian bread drink), you may replace it with kefir diluted with cold boiled water or mineral water
- Salt, ground black pepper
How to make, step-by-step:
- Prepare ingredients: boil potatoes for salad in advance, prepare hard boiled eggs, drain liquid from peas:
- Skin potatoes and dice them, put to the big cooking pot:
- Dice bologna (you can replace bologna with boiled vial or beef or even ham if you like), add diced meat to the pot:
- Add drained sweet peas to the pot:
- Dice cucumber and add it to the cooking pot, if cucumber is ripe you can remove seeds and skin it:
- Dice hard boiled eggs:
- Cut radish of tails, rinse them with cold water and slice, put to the cooking pot:
- Add chopped fresh dill and green onion:
- Add salt and black pepper, put 2 tbsps of mustard (I usually put Dijon one) and about 5 tbsps of sour cream (or more if you like), someone also add mayonnaise at this step (or even replace sour cream with it):
- Mix everything:
- Add about 4 cups of bread kvass (filter it if is needed) and let Okroshka to settle before serving:
- Add more kvass to Okroshka right before serving (you may vary amount of kvass to your taste). Serve Okroshka cooled:
I never put peas when I make okroshka, because I like my okroshka SOUR and peas make it sweet. But to each their own, we all have different tastes. I guess the author could add that peas are OPTIONAL. And I agree, peas, mayo and mustard make it seem more like Olivie (The Russian Salad)…which I found odd. But I might try putting mustard in my Okroshka one day for “ядрёность” and sourness. And as for the liquid part of it, I do not use kefir, kvass or buttermilk, personally, but that’s again just my preference – I use plain… Read more »
YES! I knew in my heart of hearts I was Russian (or at least Ukranian). When I have made Okroshka I’ve done it with this amazing Korean lemon vinegar and yogurt. I am a human who needs sour in her diet.
My mom makes it without the peas. Instead of Kvass, she mixes sour cream, cold water, lemon juice, and salt. I guess you could add mayo, but her way is my favorite!
Oh how I love Okroshka! Here is a link to my recipe (with pictures) http://cuceesprouts.com/2012/08/russian-gazpacho-okroshka/
My baba and deda always made it with schav (bottled, sour sorrel broth) instead of kvass. Much easier to find in America, and so good!
Боже, это реально Оливье с квасом! Ну нафиг, лучше в бубушкиной поваренной книге найду.
Ржу в тряпочку от этих рецептов!