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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 mineral water instead of kvass.
a recipe also appears in "Russian Cookery" by Vasily Lyovshin (1795-1798). In the section "Russian cooking" we find a version of okroshka:
"It is made from various leftover roasted meats, wild and domestic foul and other meat, but the best for this recipe is turkey, grouse and piglet. Pull the meat off the bones, finely shred with raw onion, fresh or pickled cucumbers; add pickled plums cut from the pits; mix all together again, mash with a spoon, moisten with cucumber or plum pickle brine or vinegar; let stand, then pour kvas over it and serve<nowiki>''</nowiki>.<ref>{{Cite web |title=Okroshka for all Seasons and Tastes |url=https://www.themoscowtimes.com/2023/06/03/okroshka-for-all-seasons-and-tastes-a81386/pdf}}</ref>
The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a [[Russian salad]], the taste of okroshka is quite different from that of the salad.
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