Russian Cold Vegetable and Kvass Soup – Okroshka

I cheat and use kvass “Moskvas” that sold at Russian deli, but most of pre-made kvasses are too sweet for okroshka. The best option – handmade kvass from scratch, made with rye bread, water, sugar and yeast, then it will be quite sour.

But in Russia you can find versions with fermented milk products, so replace the kvass with buttermilk or kefir and sparkling or plain water with splash of lemon juice. One of my grandmas made okroshka with fermented birch sap, another – with whey (milk serum).

This recipe is not authentic, it’s just a simple family meal. For me the scent of chopped green onion, dill and cucumber is the scent of early summer.

Okroshka means – finely chopped, so cut ingredients very small, but do not use a grater or blender for it.

Cold Vegetable and Kvass Soup – Okroshka

Yield: 4 servings

about 1 cup of chopped fresh herbs: dill, parsley and scallion (tarragon and ramson great too)
1 tsp. salt
2 Persian cucumbers (or half English cucumber), chopped
2 medium potatoes, boiled, peeled and chopped (optional)
1/3 cup radishes, chopped (optional)
2 medium hard boiled eggs
2/3  cup diced boiled beef or bologna sausage (optional)
1 tsp. Russian or Dijon mustard
3 tbsp. sour cream (optional, some prefer okroshka without dairy)
4 cups cold kvass or Buttermilk or Kefir and sparkling water

Cold Vegetable and Kvass Soup – Okroshka

Combine chopped herbs (dill, parsley and scallion) and salt in a bowl, press out moisture with your hands or pestle. This will add herb juice to the soup and prevent herbs from floating.

Cut egg in halves. Set aside egg yolks and finely chop egg whites. Combine cucumbers, potatoes, radishes, egg whites and herbs. Combine egg yolks, mustard and sour cream.

At this point – mix all ingredients, except kvass and place mixture in refrigerator for several hours if needed. Just before serving, add remaining kvass, season with salt and pepper for taste. We add some prepared hot horseradish into plates. Serve with rye bread.

Cold Vegetable and Kvass Soup – Okroshka

1 serving (with potato, radishes and sour cream, but without any meat or fish) is about 175 calories

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6 Responses to “Russian Cold Vegetable and Kvass Soup – Okroshka”

  1. […] has Okroshka, Lithuanian has Šaltibarščiai  – cold borscht  for hot summer days. Beets, cucumbers […]

  2. […] is Russian national beverage, we drink it chilled as is or add to stew and soups (cold, like okroshka or botvinya, or hot, like soup with wild mushrooms). This is easy and most common way to make kvass […]

  3. […] is Russian national beverage, we drink it chilled as is or add to stew and soups (cold, like okroshka or botvinya, or hot, like soup with wild mushrooms). This is easy and most common way to make kvass […]

  4. […] Russian okroshka is made with kvass. Fermented milk base cold soups is most common in the Caucasian countries. Once […]

  5. […] Sorrel soup Lentil Soup with Ham and Two Potatoes Cold Vegetable and Kvass Soup – Okroshka Lentil Soup with Ham and Two […]

  6. […] rare). When we had enough of boring canned vegetables (but sauerkraut still rules), we made okroshka or this salad (or any other) with […]

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