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Okroshka
Cold Meat And Vegetable Soup
Okroshka
Okroshka is Russia's most popular cold soup and one of the easiest to prepare. The basic recipe calls only for chopped meats and vegetables doused with a liberal amount of kvass. But since such a sour taste is not always to Western liking, I have opted instead for a version of okroshka as prepared by the Russians living in Central Asia. There, a mixture of kefir (a yogurt-like substance) and water is substituted for the kvass, making an attractive, refreshing soup.
Ingredients
¾ lb (340 g) mixed cooked meats, in julienne strips (beef, chicken, tongue, turkey, etc. )
2 spring onions, chopped
6 red radishes, thinly sliced
1 small unpeeled cucumber, finely chopped
2 tablespoons fresh snipped dill
2 hard-boiled eggs
1 teaspoon prepared mustard
generous ¼ pint (150 ml) soured cream
1 tablespoon sugar
¼ teaspoon salt
1 pint (600 ml) plain kefir
¾ pint (450 ml) cold water
Details
Serves: 8
Method
Mash the egg yolks and mix them with the mustard. Then stir in the soured cream, sugar and salt till well blended. Gradually beat in the kefir and then the water, until the mixture is well blended and frothy.
Stir in the meats, prepared vegetables and dill. Chill the soup well before serving.
Variation:- a more authentic okroshka is made with kvass: for the kefir and water mixture substitute 1½ pints (900 ml) bread kvass. Just before serving, stir in ¾ pint (450 ml) sparkling water. Place an ice cube in each plate before ladling out the soup.
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