What is Okroshka?

Okroshka is a chilled vegetable soup that is an aspect of Russian and Ukrainian summer cuisine. Traditional ingredients Okroshka include cucumber, green onions and eggs cooked hard, along with boiled potatoes and herbs, usually dill. All ingredients must be chopped and placed in a shallow bowl, then filled with Kvass, a fermented rye drink that serves as a broth. After cooling, the soup is served directly. There is no need for cooking, although sometimes grilled meat or smoked fish are added.

The soup is simple and economical, but rarely is seen outside Russia and neighboring Ukraine. It is based on locally available products and is generally administered only when the weather is warm. The crispness of vegetables and refreshing properties Kvass makes it popular for Russian and Ukrainian soups throughout the Baltic region. The density of potatoes and eggs also give a substance and protein.

chefs often Berousvobody with their components Okroshka, often using everything that is the freshest or at hand. AnywayThus, all Okroshka falls into three main categories: vegetables, meat or fish. For example, cabbage variations can contain pepper or beet and smoked sausage is a common accessory to the versions of meat. The last category distinguishes dried and salted fish. However, to be traditional, all versions should contain at least potatoes, cucumbers, eggs and green onions.

Kvass is the central component of Okroshka's oldest recipes, but what is increasingly replaced. During the Soviet government in Russia, access to Kvass was often limited. The drink is only slightly alcoholic, but is mainly made of fermented black rye - the same rye that is used in many Russian breads. When the country faced a lack of bread at the level of crisis, no rye was available for the production of KVASS.

Innovative chefs began to replace Kefir, a fermented yoghurt drink that lent a similar tang. Okroshka based in JogUntu remained popular even after the Rye Drink was available again. Many modern Russian and Ukranian chefs produce their soups exclusively based on dairy products. KEFIR is available on many special markets around the world, but it is cooked outside Russia who want to try their hand on the soup and cannot find a drink that can use diluted yogurt for a similar effect.

ornaments are another way that cooks can leave its brand to Okroshka. The soup is commonly ended with a scoop of sour cream and sprinkled with a salted dill. Sometimes a bandage of egg yolks, mustard and horseradish is also mixed.