{"id":564,"date":"2023-04-17T21:14:57","date_gmt":"2023-04-18T01:14:57","guid":{"rendered":"https:\/\/wordpress.kpu.ca\/foodhistory\/?p=564"},"modified":"2023-04-17T21:14:58","modified_gmt":"2023-04-18T01:14:58","slug":"okroshka-cold-summer-soup","status":"publish","type":"post","link":"https:\/\/wordpress.kpu.ca\/foodhistory\/2023\/04\/17\/okroshka-cold-summer-soup\/","title":{"rendered":"Okroshka, Cold Summer Soup"},"content":{"rendered":"

Okroshka, Cold Summer Soup<\/span><\/p>\n

Leila Mourzikov<\/span><\/p>\n

Many Eastern European nations have a traditional dish called okroshka, a cold soup of Russian origins. The word “okroshka,” which means “chopped” in Russian, derives from this word. “. <\/span><\/p>\n

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Cucumbers, radishes, scallions, boiled potatoes, hard-boiled eggs, and typically some kind of meat or fish are added to the dish’s base of kvass, a fermented beverage made from bread. A cooling dish for the hot summer months, the soup is typically served cold. Just before eating, the ingredients are diced and combined with kvass in a proportion similar to that of cereal and milk. Vegetables can maintain their texture thanks to this. For the same reason, okroshka’s flavour is very different from that of a Russian salad even though its ingredients are similar. <\/span><\/p>\n

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 Because the soup combines the tangy flavour of kvass and the airiness of a salad, okroshka is typically served in the summer. According to taste, salt and sugar can be added. Freshly squeezed lemon juice is another ingredient added to okroshka recipes using mineral water to replace the flavour lost when kvass is not present.<\/span><\/p>\n

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 Although its exact origins are unknown, okroshka is thought to have started in Russia in the 18th or 19th century. The dish rose to popularity among peasants and working-class individuals who were in need of a filling and nutritious meal that could be made quickly and simply. <\/span><\/p>\n

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 Over time, different regional and individual variations of okroshka have emerged. Instead of using kvass, some versions of the soup’s base are made with sour cream, buttermilk, kefir, or even beer. The type of vegetables, meat, and other ingredients can also change depending on the region and the particular recipe. <\/span><\/p>\n

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 In Russia and other Eastern European nations, okroshka is still a well-liked dish that is frequently eaten as a cool summer meal or appetizer.<\/span><\/p>\n

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In addition to being loaded with protein from meat or fish and vitamins and minerals from the vegetables, okroshka is a healthy and nutrient-dense dish. Fresh herbs like dill or parsley are frequently used to garnish the soup, and a dollop of sour cream can be added for flavour. Okroshka is a popular dish to eat during the festivities of “Maslenitsa,” a traditional Russian holiday. <\/span><\/p>\n

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A variety of tastes and dietary requirements can be accommodated by modifying okroshka. Use vegetable broth in place of the meat or fish, and leave out the hard-boiled eggs to create vegetarian and vegan versions. In addition to being popular in Russia, okroshka is also enjoyed in Poland, Belarus, and other Eastern European nations like Ukraine. <\/span><\/p>\n

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My Okroshka<\/span><\/p>\n

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Photo: Leila Mourzikov<\/span><\/p>\n

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The following ingredients are required to make my summer soup.<\/span><\/p>\n

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Ingredients: <\/span><\/p>\n

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 1 litre of kvass (or buttermilk, sour cream, etc.). <\/span><\/p>\n

 2-4 chopped and peeled boiled potatoes. <\/span><\/p>\n

 Two to three chopped hard-boiled eggs. <\/span><\/p>\n

 Chop one cucumber after peeling it. <\/span><\/p>\n

 3\u20134 chopped radishes total. <\/span><\/p>\n

 Chop three to four scallions. <\/span><\/p>\n

 Chopped cooked 100\u2013150g of meat or fish (ham, chicken, beef, or salmon). <\/span><\/p>\n

 To taste, add salt and pepper. <\/span><\/p>\n

 Chopped fresh dill or parsley. <\/span><\/p>\n

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 Instructions: <\/span><\/p>\n

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– Kvass, sour cream, or buttermilk should be combined with 1 cup of cold water in a big bowl. Add salt and pepper to your liking. <\/span><\/p>\n

– Potatoes, eggs, cucumber, radishes, scallions, and meat or fish should all be added to the bowl after being chopped. Combine all the ingredients. <\/span><\/p>\n

-At least an hour should pass before serving the soup from the refrigerator. <\/span><\/p>\n

-With a dollop of sour cream (optional) and fresh dill or parsley as garnishes, serve the soup in bowls. <\/span><\/p>\n

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To make this recipe more suited to your tastes, you can add or remove certain ingredients. To make a vegetarian or vegan version of the soup, substitute vegetable broth for the sour cream and kvass, respectively. Enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Okroshka, Cold Summer Soup Leila Mourzikov Many Eastern European nations have a traditional dish called okroshka, a cold soup of Russian origins. The word “okroshka,” which means “chopped” in Russian, derives from this word. “.    Cucumbers, radishes, scallions, boiled potatoes, hard-boiled eggs, and typically some kind of meat or fish are added to the […]<\/p>\n","protected":false},"author":316,"featured_media":563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-published"],"splot_meta":{"author":"Leila Mourzikov","license":"by","footer":"Citations: TasteAtlas. \u201cOkroshka: Traditional Cold Soup from Russia: Tasteatlas.\u201d World Food Atlas: Discover 16678 Local Dishes & Ingredients. TasteAtlas, July 29, 2016. https:\/\/www.tasteatlas.com\/okroshka. \u201cOkroshka: A Refreshing Summer Soup.\u201d Folkways Today, July 27, 2021. https:\/\/folkways.today\/okroshka-summer-soup\/. Stefanov, Yury, Andrey Kipyatkov, and Daria Donina. \u201cOkroshka, Cold Soup with Kvass.\u201d Russia Beyond, September 2, 2013. https:\/\/www.rbth.com\/multimedia\/video\/2013\/09\/02\/delicious_russia_okroshka_cold_soup_with_kvass_29407."},"_links":{"self":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/comments?post=564"}],"version-history":[{"count":2,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/564\/revisions"}],"predecessor-version":[{"id":573,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/564\/revisions\/573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media\/563"}],"wp:attachment":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media?parent=564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/categories?post=564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/tags?post=564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}