Created by Artem Sergeev (Assignment 1)
Okroshka is a traditional Russian dish that is usually served in summer. This cold soup is made from the most ordinary ingredients, and the cooking time is no more than 30 minutes. It is ideal for hot, sultry summer days when you want to escape the heat.
In Russian language the word "okroshka" has its origin from the word "crumb", because all the ingredients are finely chopped. Okroshka from ancient times was considered a peasant dish (for the working class) and it was prepared most often from vegetables that are available in the house. (Syutkin, 2023) It is not known exactly when okroshka was invented, but the history of this dish goes back to the origins of Slavic cuisine and culture. There is one widespread version, that okroshka was invented by Volga burlaks: for their work they received kvass and hard vobla, which to eat had to be soaked in kvass, and so the first version of the soup was fishy. (Strelnikova, 2022) This is an amazing dish that combines seemingly incompatible flavours yet is a favourite for many people from Slavic countries.
There are two variants of okroshka, but the difference between them is small: the traditional version uses kvass (a light-alcoholic drink made of cereals, remotely resembling beer in flavour) as a dressing, and the other one uses kefir. The choice of dressing is up to you, but in this recipe we will cook a version of the soup on kefir.
Okroshka is famous for its lightness and the richness of nutrients it contains. It can be an ideal addition to a healthy lifestyle. In addition, it is quite low in calories. And thanks to the flexible non-strict recipe, you can add to the okroshka those additives that are useful for you. For example, okroshka with the addition of nuts or avocado is popular now. Experiment and create your own unique recipe for okroshka.
Boil the eggs for 12-14 minutes after the water has boiled. When ready, cool the eggs and peel them from the scorope. They should be boiled hard-boiled.
The potatoes should be peeled beforehand and then cooked in boiling water for 20-30 minutes until they are soft.
Cut the potatoes and ham (sausage) into small cubes. Cucumbers and radishes can be pre-washed
in cold water and cut into small pieces. Also do not forget to chop the herbs (dill and onion).
Take a bowl and add all the chopped ingredients to it.
Add 1 teaspoon of mustard, salt and pepper to taste.
As a dressing you can use not only kefir, but also kvass or mineral water.
Add the dressing you have chosen and mix thoroughly.
Your okroshka is ready. Before serving, put the soup for 1-2 hours in the fridge.
Serve with black bread. Bon appetit!