Recipe Catalog
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Recipe from the restaurant "Khleb Nasushny", brand chef Evgeniy Vasilenko.
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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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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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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 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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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.
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Homemade kvass without yeast is a traditional refreshing drink that originated in ancient Rus and has become an integral part of European cuisine. This drink is made from rye bread, water, and sugar, making it natural and healthy. Kvass has a rich, slightly sour taste with hints of rye bread and caramel acquired from toasting the croutons. It is consumed as an independent drink that quenches thirst well and is also used in preparing okroshka and other summer dishes. Homemade kvass does not require yeast; fermentation occurs through natural processes, giving it softness and a special aroma. It is perfect for hot days, refreshing and providing pleasure with every sip.
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Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.
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Meat okroshka according to the recipe of the pedantic William Pokhlebkin. With turnip and tarragon, on two kvasses, with cucumber brine. Russian luxury.
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Cheresnyeleves, Hungarian cherry okroshka. Only served not with kefir, but with sour cream. Good for dessert, and instead of a main course.
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Fish okroshka is a refreshing dish of Russian cuisine known for its lightness and rich flavor. Its roots go back to ancient times when peasants sought ways to quench their thirst and satisfy hunger on hot days. Instead of the usual meat version, delicate fish fillet is used here, giving the okroshka finesse and sophistication. Bread kvass adds a pleasant sourness to it, while cucumber brine enhances the spiciness, creating a harmonious taste. Greens like dill and tarragon complement the dish with fresh aromas, while potatoes and carrots add heartiness. Served with chilled sour cream, making it incredibly tender. Okroshka is not just a soup but a true salvation from summer heat filled with tradition and a memorable taste.
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