Okroschka with kvass
Okroschka is a well-known Slavic dish. Since time immemorial it has been a staple dish on every table in spring and summer. It was based on various types of vegetables, with finished meat products later added. There are countless Okroschka recipes. Most often, however, Okroschka is made with kefir or kvass.
Ingredients
- 1 litre fresh kvass
- 200 g Kabanos
- 1 large pepper
- 2 cucumbers
- 4-5 radishes
- 200 g new potatoes
- a bunch of herbs
- 1 red onion
- season with salt and pepper
Description
Okroschka is a spring soup. Each region is very proud of its own recipes. An Okroschka with kvass usually contains finished meat products, for example, Kabanos.
In the past you did not add vinegar to an Okroschka with kvass because natural kvass tastes quite sour. Later, when they started making kvass industrially and adding sugar, they resorted to vinegar to make the Okroschka sour. However, if you have managed to get natural kvass, you can safely omit adding the vinegar.
A spring Okroschka consisted only of a large amount of herbs, potatoes and radishes. In summer you can add cucumbers, peppers and even sausages to an Orkoschka.
Okroschka is a light soup and should therefore not contain too much meat. Serving with bread and mustard is a must.
