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Kvass-okroshka
Kvass-okroshka
Kvass-okroshka (or just okroshka na kvasse) is a traditional cold soup from Russia and other Slavic countries. It’s especially popular in the summer because it’s refreshing, light, and slightly tangy.The dish combines two main components:Kvass – A lightly fermented drink made from rye bread, water, and sometimes a bit of sugar or yeast. It has a mild sweetness, subtle sourness, and very low alcohol content (usually less than 1%).Okroshka – A cold soup traditionally made from a mix of diced cooked potatoes, boiled meat or sausage, fresh cucumbers, radishes, boiled eggs, and herbs like dill and green onions.When you put them together, kvass becomes the “broth” for the okroshka, creating a unique balance between savory ingredients and the slightly sour, bready flavor of the kvass. Some variations use kefir, yogurt, or even mineral water instead of kvass, but kvass-okroshka is the most classic and old-fashioned version.
Ingredients
- 1 liter kvass (well chilled, preferably non-sweet, bread-based kvass)
- 4 medium potatoes boiled and cooled
- 4 eggs hard-boiled
- 200 g cooked sausage (e.g. boiled beef, chicken breast, or doctorskaya sausage) or cooked meat
- 3 medium fresh cucumbers
- 6-8 radishes
- 4 tablespoons green onions finely chopped
- 4 tablespoons fresh dill chopped
- 100 g sour cream (plus extra for serving, optional)
- salt and black pepper to taste
- 1 tablespoon lemon juice or mustard (for a tangier flavor) optional
Instructions
Prepare the vegetables and meat
- Dice the boiled potatoes into small cubes.
- Peel and chop the eggs.
- Dice the meat or sausage into small bite-size pieces.
- Chop cucumbers and radishes finely.
- Mix everything in a large bowl.
Add herbs
- Stir in chopped green onions and dill.
- Season lightly with salt and pepper.
Add sour cream
- Stir in sour cream (and mustard or a splash of lemon juice if you like a zestier taste).
- Mix until everything is evenly coated.
Pour kvass
- Just before serving, pour chilled kvass over the mixture.
- Adjust the balance: add more kvass if you like it soupier.
Serve cold
- Chill for 15–30 minutes if you have time.
- Serve in bowls, garnish with extra dill, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 450kcal (23%)Carbohydrates: 43g (14%)Protein: 19g (38%)Fat: 23g (35%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 214mg (71%)Sodium: 408mg (18%)Potassium: 1355mg (39%)Fiber: 6g (25%)Sugar: 5g (6%)Vitamin A: 635IU (13%)Vitamin C: 51mg (62%)Calcium: 108mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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