Okroshka
Okroshka is a cold soup based on kvas. The main ingredients are vegetables with meat or fish. There are two types of vegetables in okroshka which is the neutral taste and the spicy taste. The neutral taste consists boiled potatoes, carrots, turnips or fresh cucumbers. On the other hand, the spicy taste includes green onions and herbs such as parsley, chervil, celery or tarrogon. For the final touch, boiled eggs and sour cream are added.
Ingredients
1 tablespoon Russian-style, Dijon, or Diisseldorf scallions mustard
1 cup diced boiled beef
1 teaspoon sugar
1 tablespoon finely chopped fresh dill
1 teaspoon salt
1/2 cup sour cream
1 tablespoon finely chopped fresh parsley
11/2 quarts cold kvas for preparation from concentrate
1/2 tablespoon finely chopped fresh tarragon
1/2 cup thinly sliced small radishes
3 fresh firm pickling cucumbers
3 hard-cooked eggs, sliced
2 medium potatoes, cooked, peeled, and cut into 1/2-inch dice
Method
- In a small bowl, combine the mustard, sugar, and salt with the sour cream, add 1 cup of kvas, and mix thoroughly.
- Check the seeds of the cucumber; if they are very small, cut the cucumbers into Y4-inch dice. If the seeds are large, halve the cucumbers and remove the seeds before dicing.
- Combine the potatoes, scallions, meat, cucumbers, and the sour cream mixture in a chilled tureen, and refrigerate for 20 minutes. Keep the rest of the kvas refrigerated, too. Just before serving, pour the kvas into the tureen, add the chopped herbs and the radishes, mix, and serve in chilled bowls.
- Top each serving with 2-3 egg slices and accompany with black bread
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