Okroshka
In this article, we will explore everything related to Okroshka in depth. From its historical origins to its relevance today, through its various aspects and applications. Okroshka is a topic of great importance and has aroused the interest of experts and the general public. Along these lines, we will delve into its meaning, impact and evolution over time. Likewise, we will analyze the different perspectives and approaches that have been given, as well as the implications and consequences that it has had in various areas. Read on to discover everything you need to know about Okroshka and its influence on the modern world.
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 Okroshka made with kvass | |
| Type | Soup |
|---|---|
| Place of origin | Russia |
| Region or state | Eastern Europe and North Asia |
| Created by | Russian people |
| Serving temperature | Cold |
| Main ingredients | Raw vegetables (cucumbers, spring onions), radishes, boiled potatoes, eggs, meat (beef, veal, sausages, or ham), kvass, sour cream |
Okróshka (Russian: окро́шка) is a cold soup of Russian origin, which probably originated in the Volga region.
The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass.
The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad.
Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Salt and sugar can be added according to taste. In the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass.
Okroshka is always served cold. Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.
Gallery
- Okroshka
-
Okroshka made with kefir -
Classic okroshka with beef. Nearby are plates of smetana, a special dressing (made from pounding yolks, Russian mustard, horse radish, green onion, and salt), and a cup of kvass. -
Okroshka with the dressing added -
Kvass is added to the mixture. -
The soup is mixed and smetana is added. -
Okroshka mixed with kefir, kvass and whey
See also
References
- ^ William Pokhlyobkin about okroshka (in Russian)
- ^ "Okroshka". Bridgetomoscow. Retrieved 2018-10-03.
Further reading
- Solley, P. (2004). An Exaltation of Soups: The Soul-Satisfying Story of Soup, as Told in More Than 100 Recipes. New York: Three Rivers Press. ISBN 978-1400050352.
- Mobile Reference (ed.) (2007). Travel Saint Petersburg, Russia: City Guide, Phrasebook, and Maps. Boston: Sound Tells, LLC. ISBN 9781605010212.
External links
- A customizable Okroshka recipe: Cuceesprouts.com
- An easy soup for short Russian summers Irakli Iosebashvili, September 3, 2009, Russia Beyond the Headlines, article with recipe.
- Okroshka – Cold Summer Soup
