Okroshka (Russian: окрошка) is Russian cold soup. The name originates from the Russian "kroshit" (крошить) which means to crumble. The classic one is a mix of mostly raw vegetables (like cucumbers, spring onion, radish), eggs, ham with a very special bread beverage - kvass that can be used separately as a healthful drink. It is possible to replace kvass with kefir. Kvass (Russian: кваÑ) (Ukrainian: кваÑ) (leaven) is a fermented non-alcoholic or mildly alcoholic beverage popular in Russia, Ukraine other Eastern European countries. ... Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni, waterkefir, milkkefir) is a fermented milk drink originating in the Caucasus. ...
The ingredients are chopped into small squares and are mixed with kvass right before eating. The ratio of chopped food to kvas is similar to that of cereal to milk. This allows the vegetables to preserve "crunchiness." For that same reason, even though the ingredients are similar to those in the "Olivie" salad, the taste of okroshka is nothing like that of the Olivie.
In picture on right: The basic ingredients of okroshka, clockwise from upper left — grated hard-boiled egg, diced sausage, diced cucumber, sliced green onion.
Okroshka is a traditional Russian cold soup usually made of kvass (= Russian homemade beer), vegetables, hard-boiled eggs, smetana and some cooked leftover meet, fish or crayfish.
Okroshka is ideal to be served chilled on a hot summer day.
The traditional range of soups such as Shchi, borsch, Ukha, Rassolnik, Solyanka, Botvin`, Okroshka, and Teur' was enlarged in the 18th to 20th centuries by both European and Central Asian staples like: clear soups, pureed soups, stews, and many others.
Okroshka is a cold soup based on kvas, the main ingredients are vegetables which can be mixed with cold boiled meat or fish with a proportion 1:1.
There must be two sorts of vegetables in okroshka, the first must have a neutral taste (boiled potatoes, turnips, rutabagas, carrots, fresh cucumbers) the second must be spicy consisting of mainly green onion as well as other herbs (greens of dill, parsley, chervil, celery, tarragon).
Feeds |
Contact