Okroshka is a summer soup of Russian origin that is served slightly chilled. The name 'okroshka' derives from the word kroshyt which means 'to chop'. Historically, Okroshka was made by the peasantry and included whatever vegetables were around, meat was added only for those who could afford it. Today, there are many experimental recipes for this dish, but below we offer a classic Okroshka with kvass at its base. Kvass is a traditional fermented Slavic beverage made from rye bread and is refreshing drink popular on summer days.
- 4-5 potatoes
- 5 hard-boiled eggs
- 8 radishes
- 2-3 fresh cucumber
- 300 g ham
- 1 bunch fresh dill (finely chopped)
- 1 bunch spring onion (finely chopped)
- ⅓ cup sour cream
- salt (to taste)
- kvass (chilled from the fridge) (to top)
- In a medium saucepan, boil the potatoes (with skin on) for 20-25 minutes until soft.
- Remove from heat and let them cool, then peel the potatoes and chop into small cubes.
- In a small saucepan hard boil the eggs, remove the shell and cut into small cubes.
- Cut the radishes, cucumber, and ham into the same (small) size cubes.
- Add all the ingredients (including the dill, spring onion etc.) to a medium saucepan.
- Top it with chilled kvass until 3/4 full, season with salt, add sour cream then stir gently to combine.
- Serve in a soup plate.