Okroshka

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Okroshka
Kvass-okroshka.jpg
Okroshka made with kvass
TypeSoup
Place of originRussia
Region or stateEastern Europe and North Asia
Created byRussian people
Serving temperatureCold
Main ingredientsRaw vegetables (cucumbers, spring onions), radishes, boiled potatoes, eggs, meat (beef, veal, sausages, or ham), kvass, sour cream

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

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.

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

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See also[edit]

References[edit]

  1. ^ William Pokhlyobkin about okroshka (in Russian)
  2. ^ "Okroshka". Bridgetomoscow. Retrieved 2018-10-03.

Further reading[edit]

  • Solley, P. (2004). An Exaltation of Soups: The Soul-Satisfying Story of Soup, as Told in More Than 100 Recipes. New York: Three Rivers Press. ISBN 978-1400050352.
  • Mobile Reference (ed.) (2007). Travel Saint Petersburg, Russia: City Guide, Phrasebook, and Maps. Boston: Sound Tells, LLC. ISBN 9781605010212.

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