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Okrochka (okroshka): photo of the dish
Illustrative photo: Nikkolo — CC BY-SA 3.0, Wikimedia Commons
Soups

Okrochka (okroshka)

Cold soup typical of Russian summers, made with kvass, a fermented drink brewed from rye bread. It combines crunchy vegetables, hard-boiled eggs and cold meat, flavored with dill and sour cream.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat, potatoes, cooked carrot and hard-boiled eggs into small, even cubes.
  2. Finely slice the scallions and chop the dill. Dice the cucumbers and radishes.
  3. In a large bowl, mix the meat, vegetables and eggs, then add half of the dill.
  4. Stir the smetana with the mustard in a small dish, then fold it into the mixture.
  5. Pour in very cold kvass and mix gently. Adjust the seasoning with salt and pepper.
  6. Chill in the fridge for at least 30 minutes and serve very cold, sprinkled with the remaining dill.

Variations and tips

Vegetarian version. Replace the meat with cooked potatoes and white beans, and use plant-based sour cream.

With what you can find here. If kvass is unavailable, use sparkling water with 1 tablespoon of cider vinegar and 1 tablespoon of sugar.

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Original Ecomely recipe.