Okroshka is a traditional cold soup made with finely chopped vegetables, sometimes meat or fish. The most common version is meat-based. Interestingly, it’s often made with boiled sausage, especially “doktorska” (a Soviet-style bologna). But I’m not a fan of that version, so here are a few fresher, more wholesome options.
- 250 g meat (lean boiled beef, chicken fillet or boiled sausage — to your taste)
- green onion
- 1 large or 2 small cucumbers
- Sour cream
- 2 eggs, cooked
- 1 large potato, cooked
- mustard
- 1 tbsp sugar
- salt
- greens to taste (parsley, cilantro, dill)
- kvass/whey/kefir/ayran (your choice; I love whey or ayran, because kvass is not always lucky)
Dice the meat, potatoes, cucumbers, and eggs. Finely chop the green onion and rub it with a bit of salt to release the juice.
For the dressing:
- 1 tablespoon of sour cream
- 1 tablespoon of mustard
- a bit of sugar (skip it if using kvass)
- the salted green onion.
Blend well and stir into the chopped ingredients.
Right before serving, pour over with kvass, whey, kefir, or ayran and mix thoroughly.
Recently, I found an old 1955 Soviet cookbook at a secondhand bookshop — published by the USSR Ministry of Health. Its original recipe features boiled beef and kvass. Personally, I love mine with chicken and whey.
Serve topped with fresh herbs.
Dice the meat, potatoes, cucumbers, and eggs. Finely chop the green onion and rub it with a bit of salt to release the juice.
For the dressing:
- 1 tablespoon of sour cream
- 1 tablespoon of mustard
- a bit of sugar (skip it if using kvass)
- the salted green onion.
Blend well and stir into the chopped ingredients.
Right before serving, pour over with kvass, whey, kefir, or ayran and mix thoroughly.
Recently, I found an old 1955 Soviet cookbook at a secondhand bookshop — published by the USSR Ministry of Health. Its original recipe features boiled beef and kvass. Personally, I love mine with chicken and whey.
Serve topped with fresh herbs.
