Okroshka with Kvas
Okroshka is a cold summer soup, made with garden fresh seasonal ingredients, and Russian rye bread Kvass. A totally different take on cold summer soups: Окрошка на квасе is a Russian Classic.
Servings 6 servings
Equipment
- Vegetable Chopper
Ingredients
- 6 cups Okroshka Kvas not sweet Kvas, chilled
- ½ pound (250g) ham steaks finely cubed
- 2 large potatoes peeled, cooked and finely cubed
- 4 hard boiled eggs chopped or sliced
- 1 long english cucumber finely cubed
- 6 red radishes finely cubed
- 2 green onions sliced
- ¼ cup fresh chopped dill
- ½ teaspoon salt and pepper
- 1 cup sour cream to dollop when serving
- mustard or prepared horseradish when serving for flavor
Instructions
- Boil Potatoes - peel potatoes and cook until fork tender, but not mushy and overcooked. Allow to fully cool.
- Hard Boil Eggs - cover eggs with water in saucepan. Bring to a boil, cover with lid and remove from heat. Set timer for 11 minutes. Remove eggs and place in ice bath to cool before using.
- Prepare Ingredients - chop ham, potatoes, cucumbers and radishes into small cubes. Chop green onions and fresh dill. Place into a large bowl.
- Pour Kvas - add chilled Kvas and stir together.
- Season and Chill - season with salt and pepper and place in refrigerator to cool for at least 1 hour. Alternatively can add ice cubes to Okroshka to speed up chilling and serve immediately.
- Serve - place a dollop of Smetana (sour cream) and extra fresh dill into each bowl when serving. Serve with Russian Mustard or Prepared Horseradish to add to bowl as per individual taste.