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.
Equipment
- Vidalia Chop Wizard
- Peeler
- Large pot
- Cutting board
- Large bowl
- Whisk
- Sharp knife
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
Instructions
- In a deep bowl mix chopped cucumbers, greens, radishes and boiled meat.
- Pilled the eggs from the shell, chop them and add them to the bowl
- Then add the mixture in plates, pour cold kvas, add a bit of salt.
- The soup is served with sour cream.
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.