Leftovers > Soups & Stews > Russia > Okroshka >
Okroshka
Cold Beef & Vegetable Soup
1/2 LB leftover cooked beef stew meat, diced
1/2 C leftover cooked potatoes, peeled & diced
1 cucumber, peeled & diced
1 small bunch of radishes, cleaned & sliced
2 hard-cooked eggs, peeled & diced
3 green onions, sliced thin
1 tsp. sugar
2 tsp. Dijon mustard
1/2 C sour cream
4 C kvass (substitute with apple cider)*
Ice cubes (for garnish)
Fresh dill, chopped (for garnish)
Place diced cooked beef, diced potato, diced cucumber, sliced radishes, diced eggs and thinly-sliced green onions in a bowl. In a separate bowl, mix together the sugar, mustard, sour cream and kvass (or cider). Pour over the beef mixture. Cover and place bowl in the refrigerator; chill for about three hours. Ladle soup into chilled bowls; garnish with ice cubes and chopped dill.
*Note: Kvass is a low-alcohol content beverage made from dark rye bread, which is popular in Russia. If unavailable, it can be substituted with apple cider.
*Okroshka image (C) Leonid Dzhepko (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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