In the second method we use kefir, a kind of drinkable yogurt, as the broth. Since it includes so many ingredients, you can ask your guests to be in charge of one of them. Serve chilled to … Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill. This version, however, uses milk kefir. It is a very simple soup recipe perfect to fit hot summer days. Okroshka is light and crunchy summer soup that brings maximum satisfaction. Okroshka is a Russian soup served cold. 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). 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. If you prefer spicy, you can add horseradish, mustard or black ground pepper. It's less common, but still traditional. Think of gazpacho, which is probably the most famous other cold soup that people recognise. We can make okroshka in two primary ways. Those are Russian Okroshka Soup and Spanish Gazpacho. Okroshka su kefir e acqua minerale. The okroshka there is made with different kinds of fried meat, onion, fresh and pickled cucumbers and sour cream. However, toasted baguette or bruschetta compliment this soup well! Season with salt and pepper, if desired. It is very refreshing in hot sunny days, served right from the fridge. It's a great soup when your garden is full of vegetables, and the weather is hot, but might be an acquired taste. No, I haven't lost my marbles yet. Today we will talk about such a wonderful dish of Russian national cuisine, like okroshka. Serve this cold soup on a hot day for a light and cooling meal that is full of nourishment. Enjoy your meal! 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 … Milk Kefir Okroshka A kind of Russian Gazpacho - I love cold soup and adore the yoghurty kind. And for the ones who like to spice up their life, add a teaspoon of horseradish too. If you do make it in advance, remember to add the eggs only before you serve it. … Or one version of it. Aunt Nora was my grandfather’s sister-in-law, and she was of Russian descent. However it is better to place it for a couple of hours in a fridge before eating. 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. There are two types of liquid: kvass, the fermented bread drink, and kefir. Dans ce cas, mélangez les légumes tranchés, puis disposez-les dans des assiettes. Hard-boil the eggs, â ¦ Pour the chilled kefir onto vegetables, add salt and stir. Taste okroshka and season it with salt or pepper if necessary. The classic soup is a mix of mostly raw vegetables boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages. Heat a large skillet. Traditional products for okroshka on kvass – lean meat, fish, herbs and vegetables. skip to Main Content. Now you may be wondering what to serve with Okroshka. While I grew eating Okroshka quite often, Gazpacho I discovered for myself only in my student years. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Serve this cold soup on a … Make all the chopping and dicing when you get together, while chatting and enjoying each other’s company. https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka Okroshka with Kvas is a Russian summer soup that is served cold. Also adding zakuski, or Russian appetizers to the table gives guests, or family, variety in flavors and enhances the dining experience. Okroshka is traditional Russian cold soup. Add the oil and 2 tablespoons of the butter. 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. Serving with a dollop of sour cream, dill and green onions. Okroshka (окро́шка) is a refreshing soup served cold. I call okroshka Russian summer soup because warm weather is the perfect time to serve it. 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. Okroshka is a summer vegetable soup, but can also be made with sausages or meat. Jun 26, 2013 - This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. If you don't have time to chill, then you can serve with a few ice cubes. 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. Okroshka … Chill at least 1 hour (or overnight). For the first method we use kvass as the liquid instead of a traditional soup broth. Serve Okroshka cooled: Okroshka; Bon Appetit! https://www.elizabethminchilli.com/2015/06/okroshka-cold-russian-soup The main thing is to serve cold okroshka with sour cream. The creamy soup is a refreshing first course based on kefir and mineral water. To okroshka insisted, it must be refrigerated for at least two hours; Okroshka serve cold and season with sour cream. The ingredients are diced and then mixed with kvass. To be perfectly honest, it’s amazing just the way it is. Prepare it for everything that only the head will climb. Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. My great-aunt Nora's version. Okroshka is a fun dish to serve at a summer party. You can serve okroshka as soon as you cooked it. Serve with dark rye or pumpernickel bread. For okroshka on kvass. Okroshka on kefir, mineral water, whey and bread kvass is very popular.It is somewhat similar to the salad “Olivier”. Okroshka is a Russian cold soup. 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. Also you can serve this dish with an ice-cube and get an unusual taste! The ingredients are diced and then mixed with kvass just before eating. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. 3. Okroshka is a cold Russian soup that can be made with any available crunchy summer veggies, herbs and eggs. Cook what needs to be cooked in advance. These products are taken in equal proportions. 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. Pickle juice, kvass or stchi (sauerkraut soup) was recommended as stock. Okroshka is light and crunchy summer soup that brings maximum satisfaction. Nov 14, 2020 - Explore Erin O'Connor's board "Okroshka" on Pinterest. Not all of them anyway. 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). But the best part is when you add 1 or 2 cubes of ice. Okroshka is best made 12-24 hours before serving and kept refrigerated so that all the flavors mix. HOME; MOGELIJKHEDEN; PRIJZEN; CONTACT; Blog Home » Uncategorized Stir together kefir, green onions, and dill in pitcher or medium bowl. For okroshka need: For the okroshka with kvas, add the spoon of sour cream, one for each serving. Traditionally okroshka recipe contained kvass which was sometimes added to kefir or used on its own. Okroshka is a soup, mostly served in summer and always served cold. Served w/ side of sour cream. That’s just in okroshka … 1. Peel potatoes, boil them, cool down and cut into cubes. Trucs et astuces de cuisine . 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