Okroshka

Name: Okroshka
Total time: 40 min
Yield: 4
Cuisine: Russian
Ingredients: 1.2 L Bread kvass, very cold; 3 Potatoes, boiled and cooled, diced 1 cm; 4 Eggs, hard-boiled, diced; 2 Cucumbers, diced 1 cm; 8 Radishes, diced; 200 g Cooked ham or boiled beef, diced; 6 Spring onions, sliced; 30 g Fresh dill, chopped; 200 g Smetana; 1 tsp Dijon mustard; 1.5 tsp Salt; 12 Ice cubes to serve

Boiled potato, egg, cucumber, radish and ham diced small and drowned in cold kvass — a summer soup served with ice in it, and the subject of a national argument about kvass versus kefir.

Sumber

Resipi oleh Russian home kitchens · 🏺 Tradisional · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Russian · cold summer soup — An ownerless traditional dish, so no cook is credited. The cited article confirms the cold soup form, the East European origin, the diced vegetables and meat and the kvass base with its kefir alternative. Quantities and method are this book's own.

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Gala in the kitchen Kate Romanoff Cooking With Elena

⏱ 40 min🍽 4 hidangan🔥 290 kcal🇷🇺 Rusia

Bebas kacang

Langkah

Dice everything to the same 1 cm cube and put it all in a big bowl.
💡 Same size, every ingredient. Okroshka is eaten with a spoon and every spoonful is supposed to have a bit of everything in it.
Crush the spring onion with the salt using the back of a spoon until it releases its juice, then mix it through.
Whisk the smetana and mustard with a ladle of the kvass until smooth, then stir it into the bowl.
💡 Loosen the smetana with kvass before it goes in. Spooned in straight it stays as white lumps and never disperses.
Stir in the dill, then pour over the rest of the cold kvass.
Chill 30 minutes, or as long as you can. It has to be properly cold, not cool.
Serve in deep bowls with two ice cubes dropped into each.

💡 Petua

Kefir okroshka is the other camp — same vegetables, kefir thinned with water instead of kvass. Russians hold firm views about which is correct.
Assemble the solids ahead and add the kvass at the table. Left to sit, the cucumber goes soft and the whole thing waters down.
It is a genuine summer dish, eaten on the hottest days of July when nobody wants to light a stove.