During this scorching hot weather, okroshka is just the right soup to be served for a refreshing lunch! This gazpacho of Russia and Ukraine is a classic favourite, traditionally made by adding chopped vegetables and seasoning to kvass (fermented beverage made from black or regular rye bread) , kefir ( a fermented milk drink) or just ice cold water. I know they even use beer to make it!
You may be able to find the first two at an ethnic Russian grocery. The next best would be buttermilk to replace the kefir, so give it a try.
Here is my recipe as I remember my mother making it:
- 2 medium sized potatoes
- 2 medium sized carrots
- 1 cup green peas, shelled
- 3 eggs
- 2 green onions
- 1 medium sized green cucumber
- 6 cups kefir
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- parsley, for garnishing
- Cook the first four listed ingredients and finely dice them. Place them on a tray and let them cool down.
- Finely slice the green onions, dice the cucumber.
- Pour the kefir over the prepared vegetables and eggs and mix well. If you prefer it a bit more diluted, just add ice cold water.
- Season with salt, black pepper and garnish with parsley.
- Place it in the fridge to chill and serve cold.