Okroshka

Okroshka

Okroshka made with kvass
Type	Soup
Place of origin	Russia
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

Okroshka made with kefir

Okróshka (Russian: окрошка) is a cold soup of Russian origin.^[1] The name probably originates from kroshit´ (крошить), which means to crumble into small pieces.

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 appeared in Soviet times use light or diluted kefir, whey, vinegar, mineral water, or even beer 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.

• Okroshka
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  Classic okroshka with beef. Nearby are plates of smetana, a special dressing (made from pounding yolks, Russian mustard, horse radish, green onion, and salt), and a cup of kvass

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  Okroshka with the dressing added

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  Kvass is added to the mixture

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  The soup is mixed and smetana is added

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  The mixed soup with ice

See also

• List of Russian dishes
• List of soups

References

1. William Pokhlyobkin about okroshka (in Russian)

Further reading

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

External links

• A customizable Okroshka recipe: Cuceesprouts.com
• An easy soup for short Russian summers Irakli Iosebashvili, September 3, 2009, Russia Beyond the Headlines, article with recipe.