Okroshka is a cold rejuvenating soup of Russian origin that is likewise discovered in Ukraine. Initially it was made with kvass and veggies, the soup is filling and ideal for hot summer season. The name Okhroska most likely stems from kroshit, meanings to crumble into little pieces.
The classic Okhroska is a mix of primarily raw veggies like cucumbers, radishes, spring onions, boiled potatoes, eggs, and a prepared meat such as beef, veal, sausages, or ham with kvass.
Okroshka is typically garnished with sour cream (smetana). Later on variations that appeared in Soviet times utilise light or diluted kefir, whey, vinegar, mineral water, and even beer instead of kvass. Okroshka is constantly served cold. Occasionally ice are contributed to served parts to keep the soup cold in heat.
� 2 eggs
� 1/4 cup sour cream
� 1/2 pound bologna (diced)
� 2 cucumbers (grated or cut into small thin strips)
� 1 1/2 tablespoon dill (finely chopped)
� 4 cups water (cold)
� 1 tablespoon vinegar
� 1 teaspoon salt
� 4 tablespoons scallions (finely chopped)
2. Prepare for about 20 minutes, or till potatoes are quickly pierced with a knife.
3. Drain and let cool.
4. In the meantime, place eggs in a pot, fill it with cold water to cover the eggs.
5. Bring the water to a boil.
6. Minimize the heat and boil the eggs for 10 minutes to obtain tough boiled eggs.
7. Chill them by positioning under cold running water or in a bowl of ice water.
8. In a bowl, blend together cold water and sour cream, include vinegar and salt, mix well.
9. Put in the refrigerator.
10. Peel and dice the potatoes.
11. Dice the eggs.
12. Include all the remainder of the active ingredients to the bowl with the Okroshka base.
13. Stir and delight in!
Okroshka is typically garnished with sour cream (smetana). Later on variations that appeared in Soviet times utilise light or diluted kefir, whey, vinegar, mineral water, and even beer instead of kvass. Okroshka is constantly served cold. Occasionally ice are contributed to served parts to keep the soup cold in heat.
Okroshka Ingredients
� 2 potatoes (medium)� 2 eggs
� 1/4 cup sour cream
� 1/2 pound bologna (diced)
� 2 cucumbers (grated or cut into small thin strips)
� 1 1/2 tablespoon dill (finely chopped)
� 4 cups water (cold)
� 1 tablespoon vinegar
� 1 teaspoon salt
� 4 tablespoons scallions (finely chopped)
How to make Okroshka
1. Place potatoes in a pot, cover them with water and give a boil.2. Prepare for about 20 minutes, or till potatoes are quickly pierced with a knife.
3. Drain and let cool.
4. In the meantime, place eggs in a pot, fill it with cold water to cover the eggs.
5. Bring the water to a boil.
6. Minimize the heat and boil the eggs for 10 minutes to obtain tough boiled eggs.
7. Chill them by positioning under cold running water or in a bowl of ice water.
8. In a bowl, blend together cold water and sour cream, include vinegar and salt, mix well.
9. Put in the refrigerator.
10. Peel and dice the potatoes.
11. Dice the eggs.
12. Include all the remainder of the active ingredients to the bowl with the Okroshka base.
13. Stir and delight in!
