Okroshka with beer
4 servings
30 minutes
Okroshka on beer is an original version of the traditional Russian cold soup that surprises with its boldness and rich flavor. Historically, okroshka was made with kvass, but using beer adds a pleasant hoppy note that slightly softens the sharpness of the ingredients. The base of the dish includes boiled potatoes, fresh cucumbers, radishes, eggs, and sausage that create a refreshing palette of flavors. Green onions complement the composition with a light spiciness. Okroshka is served chilled, perfectly quenching thirst and refreshing on hot days. It pairs wonderfully with rye bread and herbs. The dish is ideal for summer gatherings, bringing together lovers of unusual flavor combinations and classic Russian recipes.
1
Wash the potatoes, boil them in their skins, cool them, peel, and cut into small cubes.
- Potato: 2 pieces
2
Wash the cucumbers, peel if necessary (if the skin is too thick and rough), and cut into small cubes.
- Cucumbers: 2 pieces
3
Boil the eggs hard, cool them, peel, and chop finely.
- Chicken egg: 2 pieces
4
Chop the sausage (it can be replaced with boiled veal or beef if desired) into small slices.
- Boiled sausage: 400 g
5
Wash the radish, dry it with a paper towel, trim the ends, and slice it into thin rounds.
- Radish: 2 pieces
6
Wash the green onion, dry it, and chop it finely.
- Spring onion: 1 bunch
7
Place all prepared ingredients in a deep bowl, add salt, and mix well. Pour the okroshka with chilled beer and mix again.
- Salt: to taste
- Beer: 1 l
