Okroshka on kvass
11 servings
30 minutes
Okroshka on kvass is a refreshing and light dish of Russian cuisine, perfect for summer heat. Its history dates back centuries when peasants mixed available ingredients with cool kvass to create a nutritious and invigorating soup. The taste of okroshka surprises with the combination of fresh vegetables, spiciness of sausage, and richness of sour cream, while bread kvass adds a slight tang. Thin slices of radish and cucumber give the dish crunchiness, and herbs fill it with aroma. Okroshka is traditionally served chilled, making it an ideal dish for hot days. It pairs well with rye bread and provides a feeling of fullness without heaviness. This soup is a symbol of Russian culinary ingenuity, combining simplicity and rich flavor.
1
Boil the potatoes until cooked. Cool, peel, and cut into cubes.
- Potato: 500 g
2
Cut the sausage into cubes. Cut the eggs into cubes. Slice the radish thinly. Cut the cucumbers into cubes. Chop the greens finely.
- Boiled sausage: 300 g
- Chicken egg: 3 pieces
- Radish: 200 g
- Cucumbers: 300 g
- Fresh herbs: to taste
3
Mix potatoes, sausage, eggs, radishes, and cucumbers. Add salt and pepper. Serve in plates.
- Salt: to taste
4
Pour with kvass, sprinkle with greens. Serve chilled with sour cream.
- Bread kvass: 1.5 l
- Fresh herbs: to taste
- Sour cream: 500 g
