Okroshka (Cold Soup with Kvass)

Okroshka (Cold Soup with Kvass)

This traditional Russian soup is perfect for the hot summer days. It can be prepared in advance so that the only step left is the addition of the kvass and sour cream which is done right before serving. The recipe hasn’t changed much for years.

Oxana Putan
Serves 8
¾ lb bologna or mortadella (can be substituted with boiled beef)
2 oz green onions
6 oz cucumber (1 medium)
¾ lb potatoes
½ lb radishes
4 boiled eggs
3-4 fresh dill sprigs
1 ½ teaspoons salt
1.5 qt kvass (traditional Russian fermented beverage made from black or regular rye bread, available in Russian grocery stores)
6 oz sour cream
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Place the unpeeled potatoes into a pot, cover with the water. Add a half of a teaspoon of the salt and boil the potatoes.

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When the potatoes are done, let cool and peel.

Finely chop the green onions. 

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Transfer the onions to a large bowl. Add one tablespoon of the salt and mash everything well till the onions release their juice.

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Coarsely grate the cucumbers.

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Chop the potatoes, bologna, eggs and radishes into small cubes.

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Finely chop the dill.

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Add everything to the bowl with the onions.

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Mix well and refrigerate.

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When serving, pour some of the mixture into an individual bowl.

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Pour enough kvass to cover.

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Add one tablespoon of the sour cream.

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Stir well.
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