This chilly soup was to die for on a scorching summer time day in the us!
No different soup pits folks in Russia in opposition to one another in the identical approach okroshka does. We speak about what works greatest – kvass or kefir – and information you thru the entire course of!
The primary look of okroshka soup on file was within the Nikolay Osipov e-book ‘The Previous Russian Homemaker, Housekeeper and Prepare dinner’, again in 1790. The okroshka there may be made with completely different sorts of fried meat, onion, contemporary and pickled cucumbers and bitter cream. Pickle juice, kvass or stchi (sauerkraut soup) was really helpful as inventory. Vinegar typically additionally confirmed up in these outdated recipes – which could be defined by contemporary meat being considerably of a delicacy that few may afford. Acquiring contemporary meat in the summertime was troublesome (livestock could be slaughtered within the fall), so salted meat was the way in which to go. Nevertheless it was typically powerful and never salted correctly. That’s the place vinegar got here in. And it stayed that approach till the 1830s, when meat lastly turned extra inexpensive to a bigger portion of the inhabitants.
Within the mid 19th century, okroshka – imagine it or not – even was once a delicacy, one that might typically be seen on dinner tables throughout official capabilities and high-society events within the capital. One distinguished recipe consisted of including lamb, veal, corned beef, ham and smoked beef tongue. Others included fish and varied types of mushrooms. Stchi or “high-quality kvass” have been used for inventory.
So when did kefir present up? The mass manufacturing of the fermented drink started in the beginning of the 20the century in Russia, resulting in a gradual acceptance of it in Soviet ideology as an vital component for a nutritious diet. Kvass wasn’t but broadly obtainable on the time, whereas residence manufacturing was an excessive amount of of a trouble. Kefir was a fantastic various.
Meals historians additionally suspect that the Zakavkazye delicacies additionally performed a giant half. For instance, the Geoergian soup with matsoni, the Armenian spas or the Azeri dovga – all are shut family to kefir-based okroshka. So, it’s no shock that today the chilly soup is ready not solely with kvass, glowing mineral water and kefir, but in addition with using Caucasian drinks, similar to tan or ayran.
Along with that, the Soviet deficit interval additionally launched pork sausage to the recipe, which was thought of a poor man’s model of meat. And it’s nonetheless used to at the present time.
Kefir-based okroshka recipe
(for six parts)
- Kefir – 1 liter
- potatoes – 4
- cucumbers – 2
- radishes – 3
- eggs – 2 (or extra, for later ornament)
- pork sausage or boiled beef – 200 grams
- dill, parsley, onion
1. Boil the potatoes with the pores and skin till prepared.
2. Onerous-boil the eggs, peel and cube.
3. Lower the cucumbers (greatest to peel beforehand) and pork sausage into cubes. The sausage could be swapped for boiled beef. Chop the herbs and reduce the radish into skinny slices.
4. Cool the potato, then peel and reduce into small cubes.
5. Put the potatoes, cucumbers, radish, egg and sausage right into a pot. Cowl with kefir and dilute with heat water (or glowing mineral water) till the feel resembles a soup. Add salt to style.
6. Serve with bitter cream, herbs, and adorn with an egg half and a few radish. Bon appetit!
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