Okroshka: Difference between revisions

'''Okróshka''' ({{langlangx|ru|окро́шка}} {{IPA-ru|[[wikt:окрошкаɐˈkroʂkə|окро́шка]]}}) is a cold [[soup]] of [[Russian cuisine|Russian]] origin, which probably originated in the [[Volga River|Volga]] [[Volga region|region]].<ref>[[William Pokhlyobkin]] [http://vkus.narod.ru/knn/rus/okroshka/okroshka00.htm about okroshka] (in Russian)</ref><ref>{{Cite web|url=https://bridgetomoscow.com/okroshka|title=Okroshka|website=Bridgetomoscow|language=en|access-date=2018-10-03}}</ref>

The classic soup is a mix of mostly raw vegetables (like [[cucumbers]], radishes and [[spring onions]]), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and [[kvass]], which is a low-alcoholic (1.5% or less) beverage made from fermented black or [[rye bread]]. Okroshka is usually garnished with [[sour cream]] ([[smetana (dairy product)|smetana]]). Later versions that first appeared in Soviet times use light or diluted [[kefir]], [[whey]], [[ayran]], or mineralcarbonated water instead of kvass.

Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Salt and sugar can be added according to taste. In the recipes with mineralcarbonated de water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass.