Okroshka with smoked beef
1 serving
15 minutes
Okroshka with smoked beef is an original variation of the famous Russian cold soup that refreshes and nourishes on hot summer days. Historically, okroshka originated in peasant cuisine where simple ingredients were combined into a light yet hearty dish. In this recipe, the addition of smoked beef gives the soup a rich, deep flavor with a hint of smoky aroma. Bread kvass, the traditional base, adds a slight tang and characteristic freshness to the okroshka. Vegetables—cucumbers, radishes, and potatoes—create a harmonious blend of textures while mustard and horseradish add spicy notes. Okroshka is perfect as a light lunch dish, especially in summer when one craves coolness and flavor variety.
1
Cut the veal, potatoes, cucumbers, and radishes into cubes.
- Smoked beef: 40 g
- Potato: 35 g
- Cucumbers: 35 g
- Radish: 35 g
2
Peel the egg and cut it in half.
- Chicken egg: 1 piece
3
Add kvass or kefir, season with mustard, add horseradish, a mix of greens, salt and pepper.
- Bread kvass: 250 ml
- Dijon mustard: 5 g
- Creamy Horseradish: 5 g
- Green: 3 g
- Salt: 1 g
- Mix of peppers: 1 g
4
Mix all the ingredients thoroughly – the okroshka is ready!
- Smoked beef: 40 g
- Potato: 35 g
- Cucumbers: 35 g
- Radish: 35 g
- Chicken egg: 1 piece
- Bread kvass: 250 ml
- Dijon mustard: 5 g
- Creamy Horseradish: 5 g
- Green: 3 g
- Salt: 1 g
- Mix of peppers: 1 g