Okroshka with rhubarb and radish
4 servings
30 minutes
Okroshka with rhubarb and radish is an original version of the traditional Russian cold soup that refreshes and surprises with new flavors. The sourness of kvass is complemented by the light fruity note of rhubarb, while the crunchy radish adds piquancy to the dish. Historically, okroshka originated as a summer dish from peasant cuisine, allowing for the use of seasonal products and quenching thirst on hot days. In this recipe, rhubarb adds a subtle sourness, while green onions and dill provide aromatic freshness. Egg whites add heartiness, and the mustard-yolk mixture adds spiciness. Okroshka is perfect for a light lunch or dinner, especially in warm weather, delighting with a combination of textures and richness of flavor nuances. It is best served chilled and garnished with herbs to emphasize its fresh summer character.
1
Clean the rhubarb stalks, cut them into small cubes, place them in a pot, cover with water, bring to a boil, and keep in boiling water for 2 minutes. Then drain the water.
- Rhubarb stems: 400 g
2
Wash the carrot, boil it without peeling, cool it down, then peel it and cut it into small cubes.
- Carrot: 100 g
3
Boil the eggs hard, cool them, and separate the whites from the yolks. Finely chop the whites. Mash the yolks with mustard and salt in a separate bowl until smooth.
- Chicken egg: 2 pieces
- Mustard: to taste
- Salt: to taste
4
Wash the radish, dry it with a paper towel, trim the ends, and slice it into thin rounds.
- Radish: 100 g
5
Wash the green onion, dry it, and chop it finely.
- Green onions: 50 g
6
Place all prepared ingredients in a deep bowl and mix well. Pour the okroshka with chilled bread kvass, add mustard with the yolk, and mix again. Serve in plates and sprinkle with finely chopped dill on top.
- Bread kvass: 1 l
- Mustard: to taste
- Dill: 1 bunch