Recipe Catalog
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Okroshka with kefir and kvass is a refreshing and light dish of Russian cuisine, perfect for a hot summer day. Its history dates back centuries when peasants sought ways to quench their thirst and satisfy their hunger simultaneously. Traditionally, okroshka was made with kvass, but with the advent of kefir, a variation with a softer and creamier taste emerged. In this version, the tenderness of kefir harmoniously combines with the spicy sourness of kvass, creating a unique flavor palette. Chopped vegetables, eggs, and doctor sausage add nutrition and textural variety to the dish. Topped with fresh herbs, okroshka becomes a true source of freshness and vitamins. Served cold, it makes an excellent choice for a refreshing lunch or dinner in summer.
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Okroshka on white kvass with quail eggs and tarragon is a refreshing dish of Russian cuisine, perfect for hot summer days. Its roots go back to ancient Russian culinary traditions where the combination of kvass with vegetables and herbs created a light yet nutritious meal. White kvass gives the soup a soft, slightly sour taste that harmonizes with the freshness of cucumbers, radishes, and greens. Quail eggs add tenderness while tarragon brings subtle anise notes, giving the dish a special sophistication. The dressing with miso paste, mustard, and horseradish adds spiciness and depth of flavor to the okroshka. This dish can be served as a standalone treat or as a light accompaniment to a summer table.
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Okroshka on kvass with mayonnaise is a refreshing cold soup rooted in Russian cuisine. This summer masterpiece is loved for its simplicity and rich flavor, combining the softness of potatoes, tenderness of eggs, spiciness of radishes and cucumbers, as well as the heartiness of boiled sausage. Dressed with kvass, it gains a light sourness while mayonnaise adds a creamy texture and rich taste. This soup is perfect for hot days, providing coolness and vitality while serving as a great way to satisfy hunger without overloading the body. Traditionally served chilled, okroshka can be complemented with mustard and herbs to enhance its aroma and make the flavor more intense. This dish is a true symbol of summer feasts when simple ingredients transform into something truly delicious and refreshing.
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Classic and even slightly improved okroshka: for example, it has green peas. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant "Leningrad".
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Recipe from the restaurant "Khleb Nasushny", brand chef Evgeniy Vasilenko.
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Anatoly Anoshin, chef of the "Yan Primus" restaurants, shared the recipe with us.
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Homemade okroshka kvass is a traditional Russian drink used in making refreshing okroshka. Its history dates back to ancient times when kvass was the main summer drink in homes and taverns. This kvass is characterized by a rich bread aroma, light sourness, and pleasant sweetness created through the fermentation of rye bread, sugar, and fresh yeast. It perfectly complements the taste of okroshka, giving it a special zest and depth. Kvass can also be enjoyed on its own—chilled, it quenches thirst and refreshes on hot days. This homemade version is prepared with patience, but the result is worth it: a natural, aromatic, and truly lively drink that is an integral part of Russian culinary tradition.
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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.
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Another popular version of okroshka is with kefir and mineral water. For those who simultaneously lack the bubbling of kvass and the sour-milk taste. The recipe is, of course, basic - the composition can be changed as you like .
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Okroshka with salami on kefir and sparkling water is an original take on a classic summer dish. Known since the 18th century, okroshka was long a peasant treat that refreshes on hot days. In this recipe, the traditional fermented milk base combines with spicy salami, creating a rich and slightly spicy flavor. Cucumbers and radishes add freshness, while sparkling water makes the texture airy and light. This dish is perfect for summer picnics or a light dinner after a hot day. The kefir base makes okroshka beneficial for digestion, and the combination of ingredients is harmonious and balanced. You can experiment with the proportions of vinegar and sour cream to create flavor nuances to suit your mood.
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Okroshka with kefir and chicken is a refreshing dish of Russian cuisine, perfect for a hot summer day. The origins of okroshka date back centuries when peasants made light yet nutritious cold soups based on kvass. Over time, variations emerged, including a milder version with kefir. The delicate combination of chicken, crunchy cucumbers, and radishes gives the dish a fresh, slightly spicy flavor, while herbs and rice vinegar add a light tanginess. Sparkling water makes the consistency light and airy, turning okroshka into a refined gastronomic delight. Served chilled and garnished with a sprig of dill, it refreshes and invigorates while remaining a versatile addition to the summer table.
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Okroshka with kefir and lemon is a refreshing summer cold soup traditional to Russian cuisine. This dish combines the softness of boiled potatoes and eggs, the crunchy freshness of cucumbers and radishes, the spiciness of green onions and parsley, as well as the tender texture of boiled sausage. Kefir replaces traditional kvass, adding a special lightness to okroshka, while a slice of lemon adds a bright citrus note. Okroshka perfectly quenches thirst and satisfies without heaviness, making it ideal for hot days. With its rich flavor balance and variety of textures, it is loved by many and remains an indispensable dish on summer menus.
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Okroshka with kefir is one of the most refreshing dishes of Russian cuisine, perfect for summer days. Its roots go back to ancient times when peasants created light cold soups from available ingredients. The vegetable version, rich in fresh cucumbers and radishes, offers crunchiness and a slight spiciness. The tenderness of boiled potatoes and eggs is complemented by fragrant herbs, while kefir adds a soft tanginess to the dish, making it incredibly refreshing. Mayonnaise adds a light creamy texture that balances the flavors. Okroshka is traditionally served chilled, sometimes with ice, making it an ideal relief from summer heat. It is not just food but a true culinary tradition embodying simplicity and harmony of taste.
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Okroshka with kefir and beef is a refreshing summer dish from Russian cuisine. Historically, okroshka was made with kvass, but over time variations with kefir emerged, adding softness and richness to the flavor. Cold kefir envelops tender beef and fresh vegetables, creating a harmony of tastes – the acidity of the dairy product balances the aroma of herbs and the spiciness of garlic. The dish is perfect for hot days as it not only satisfies but also cools the body. Okroshka is served chilled, sprinkled with herbs and pieces of meat, making it even more appetizing. It can be eaten as a standalone dish or served as part of a summer lunch, enjoying the lightness and freshness of each spoonful.
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Recipe from Vitaly Karsaev, brand chef of the "Kofemaniya" restaurants.
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