Okroshka with kvass
Russian summer soup with a kvass base and fresh cut vegetables
Servings: 4
Ingredients
- 2 large potatoes
- 2 large eggs
- ½ pound cooked ham
- 5 radishes
- 1 English cucumber
- 2 green onions
- ½ tsp salt
- 1 cup sour cream for garnish
- dill chopped
- 1 quart kvass chilled
Instructions
- Peel the potatoes, cut into pieces and boil for 10-15 minutes until cooked but not mushy. Meanwhile boil the eggs. Submerged these items in cold water after cooking.
- Cut the ham, radishes and cucumbers in ¼-inch dice.
- Slice the green onion and the cooled boiled eggs.
- Dice the cooled potatoes to ¼-inch cubes.
- Place the diced ingredients into a tureen or divided equally into individual serving bowls.
- Pour the chilled kvass onto vegetables, add salt and stir. Chill this for an hour before serving.
- Garnish with a dollop of sour cream and sprinkled dill.
Notes
Omit ham and eggs for vegetarian version. Omit ham, eggs and sour cream for vegan version.