Chill at least 1 hour (or overnight). This really is a cold soup from Russia (James Bond not included, sorry). Make all the chopping and dicing when you get together, while chatting and enjoying each other’s company. But the best part is when you add 1 or 2 cubes of ice. Also you can serve this dish with an ice-cube and get an unusual taste! Recipe Notes * If you can't find Kefir, then substitute with 3/4 cup natural Greek yogurt and 1/4 cup milk. Serve Okroshka cooled: Okroshka; Bon Appetit! Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Traditionally okroshka recipe contained kvass which was sometimes added to kefir or used on its own. Pickle juice, kvass or stchi (sauerkraut soup) was recommended as stock. We can make okroshka in two primary ways. To serve, pour okroshka into a soup plate, you can put a quarter of a hard boiled egg, a dollop of sour cream and sprinkle with fresh chopped greens. Enjoy your meal! The ingredients are diced and then mixed with kvass. Dans ce cas, mélangez les légumes tranchés, puis disposez-les dans des assiettes. Served w/ side of sour cream. However, toasted baguette or bruschetta compliment this soup well! 3. Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. The classic soup is a mix of mostly raw vegetables boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages. Season with salt and pepper, if desired. Not all of them anyway. if you plan to immediately serve okroshka to the table, then it is best to complete the cooking in no less than half an hour, because it is during this time that all the ingredients will have time to get filled with a special taste, and their structure does not split up; to taste okroshka on kefir, you can add a … Okroshka … My great-aunt Nora's version. Add the oil and 2 tablespoons of the butter. Also adding zakuski, or Russian appetizers to the table gives guests, or family, variety in flavors and enhances the dining experience. Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. These products are taken in equal proportions. See more ideas about recipes, cooking recipes, food. This version, however, uses milk kefir. Okroshka is a Russian cold soup. https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka HOME; MOGELIJKHEDEN; PRIJZEN; CONTACT; Blog Home » Uncategorized For okroshka on kvass. Think of gazpacho, which is probably the most famous other cold soup that people recognise. And for the ones who like to spice up their life, add a teaspoon of horseradish too. Okroshka (окро́шка) is a refreshing soup served cold. There are two types of liquid: kvass, the fermented bread drink, and kefir. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill. skip to Main Content. Milk Kefir Okroshka A kind of Russian Gazpacho - I love cold soup and adore the yoghurty kind. Okroshka is a cold Russian soup that can be made with any available crunchy summer veggies, herbs and eggs. In the second method we use kefir, a kind of drinkable yogurt, as the broth. The okroshka there is made with different kinds of fried meat, onion, fresh and pickled cucumbers and sour cream. On the other hand, while okroshka incorporates fermented liquids to form a soup, olivye leaves out these ingredients in favor of a (less liquid-y) salad. The main thing is to serve cold okroshka with sour cream. Okroshka is a fun dish to serve at a summer party. However it is better to place it for a couple of hours in a fridge before eating. Today we will talk about such a wonderful dish of Russian national cuisine, like okroshka. Peel potatoes, boil them, cool down and cut into cubes. Okroshka on kefir, mineral water, whey and bread kvass is very popular.It is somewhat similar to the salad “Olivier”. Taste okroshka and season it with salt or pepper if necessary. Serve chilled to … Aunt Nora was my grandfather’s sister-in-law, and she was of Russian descent. Okroshka is a summer vegetable soup, but can also be made with sausages or meat. Okroshka combines hard-boiled eggs, cucumbers, radishes, scallions, ham, and potatoes with chilled liquid. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. Okroshka most likely derives its name from the Old Church Slavonic «крьшити», which in modern Russian corresponds to the verb «крошить», meaning to crumble, break, or chop into small pieces. Heat a large skillet. It is made from finely chopped vegetables (radish, cucumber, potatoes, carrots) which are mixed with kvass, with addition of greens, eggs and meat (most often boiled beef or chicken; cooked sausage is also acceptable). Now you may be wondering what to serve with Okroshka. Okroshka is light and crunchy summer soup that brings maximum satisfaction. Okroshka su kefir e acqua minerale. Trucs et astuces de cuisine . Those are Russian Okroshka Soup and Spanish Gazpacho. Nov 14, 2020 - Explore Erin O'Connor's board "Okroshka" on Pinterest. Stir together kefir, green onions, and dill in pitcher or medium bowl. I call okroshka Russian summer soup because warm weather is the perfect time to serve it. While I grew eating Okroshka quite often, Gazpacho I discovered for myself only in my student years. Mix everything: Okroshka Recipe: Step 10; Add about 4 cups of bread kvass (filter it if is needed) and let Okroshka to settle before serving: Okroshka Recipe: Step 11; Add more kvass to Okroshka right before serving (you may vary amount of kvass to your taste). You can serve okroshka as soon as you cooked it. Okroshka is traditional Russian cold soup. Serve with dark rye or pumpernickel bread. It is a very simple soup recipe perfect to fit hot summer days. This is a really delicious way to enjoy your milk kefir as it's so refreshing, so good for you and fills you up without that heavy feeling. Traditional products for okroshka on kvass – lean meat, fish, herbs and vegetables. Okroshka: Russia A mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. For okroshka need: That’s just in okroshka … Jun 26, 2013 - This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Or one version of it. Okroshka with Kvas is a Russian summer soup that is served cold. If you don't have time to chill, then you can serve with a few ice cubes. No, I haven't lost my marbles yet. https://www.elizabethminchilli.com/2015/06/okroshka-cold-russian-soup Serve this cold soup on a … Okroshka is light and crunchy summer soup that brings maximum satisfaction. Okroshka is best made 12-24 hours before serving and kept refrigerated so that all the flavors mix. When you are ready to serve it, place the mixture of vegetables, eggs and potatoes in the bowls and cover it with cold kvas or kefir. Cook what needs to be cooked in advance. To be perfectly honest, it’s amazing just the way it is. 1. Since it includes so many ingredients, you can ask your guests to be in charge of one of them. For the okroshka with kvas, add the spoon of sour cream, one for each serving. If you do make it in advance, remember to add the eggs only before you serve it. To okroshka insisted, it must be refrigerated for at least two hours; Okroshka serve cold and season with sour cream. For the first method we use kvass as the liquid instead of a traditional soup broth. … The creamy soup is a refreshing first course based on kefir and mineral water. Okroshka is a Russian soup served cold. If you prefer spicy, you can add horseradish, mustard or black ground pepper. It's a great soup when your garden is full of vegetables, and the weather is hot, but might be an acquired taste. It's less common, but still traditional. Okroshka is traditionally made with kvass, a fermented rye drink that's hard to find outside of Eastern Europe.In this version, kefir, a yogurt-like beverage, provides that fermented tang. The ingredients are diced and then mixed with kvass just before eating. 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