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Traditional Okroshka

Traditional Okróshka

The traditional Okróshka includes diced raw vegetables, boiled meat, eggs and potatoes and it is a popular cold soup in Russia in the summer time. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish, Soup
Cuisine: Russian
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ l Kvass
  • 150-200 g boiled meat (or ham)
  • 2 eggs (diced)
  • 5-6 potatoes (peeled and diced)
  • 2 cucumbers (diced)
  • 3-4 radishes (diced)
  • ½ cup green onions (finely chopped)
  • 3 tbsp chopped dill (fresh or frozen)
  • salt and black pepper
  • ⅓ cup sour cream

Equipment

  • Vidalia Chop Wizard
  • Peeler
  • Large pot
  • Cutting board
  • Large bowl
  • Whisk
  • Sharp knife

Method
 

  1. In a deep bowl mix chopped cucumbers, greens, radishes and boiled meat. 
  2. Pilled the eggs from the shell, chop them and add them to the bowl
  3. Then add the mixture in plates, pour cold kvas, add a bit of salt. 
  4. The soup is served with sour cream.
    Okroshka

Notes

The origin of the soup goes back to medieval times when Russians made a very popular and simple soup mixing kvas with chopped black radish and onions.