Modern Russian cuisine for the most part comes from soviet or post-soviet cooking traditions. Revolution in 1917 destroyed all the Russian lifestyle including cooking, serving and eating traditions that have been developing in Russia for centuries.
What nowadays represents modern Russian cuisine, including “traditional” recipes, cooking and eating traditions is inherited from decades of soviet history. Recipes of food served now labeled “Russian traditional food” come from soviet times with its shortage of everything, various limitations, very specific and often doctrine driven ways of living.
Some dishes however, popular before communist revolution, survived soviet history and still hold their firm place in modern Russian cuisine. Okroshka is one of them.
Okroshka is a seasonal dish, popular in summer, although you can fix it any time of the year. Okroshka is sort of a cold soup, which does not require boiling in a process of cooking.
Okroshka recipes slightly vary from household to household, but all recipes consist of okroshka mix and liquid base. Liquid base for okroshka is usually kvas or buttermilk (kefir). Kvas you can make on your own kitchen or buy from a grocery store, kvas and kefir sold everywhere.
Ones you have okroshka base, you can prepare the mix. Okroshka mix ingredients are (makes four large bowls): radishes (6 pieces), cucumbers (6 small sized), hard boiled eggs (4-6 medium sized), boiled potatoes (6 medium sized), dill, parsley, scallions, sausage or meat (1/2 kilos).
Quantity of ingredients and proportions can be adjusted depending on number of eaters and your taste. Ingredients require some time to prepare: boiling eggs and meat (if you use meat instead of sausage), cutting. It makes practical sense to prepare larger volume of okroshka mix that can be kept in a fridge and split to make several meals.
Some notes on the ingredients. I somewhat dislike radishes and boiled potatoes, so my okroshka has less of them. I put in more cucumbers and parsley though. You can adjust ingredients to your taste. If you are going to try okroshka in a cafe or restaurant, it might have different (and sometimes unusual) ingredients as chefs want to be creative and experiment.
Last ingredient of the mix usually is sausage. I do not eat sausage (all sausage sold in stores is imitation made of rubbish). For replacement I boiled 1/2 kilos (one pound) of beef fillet, cut in small chunks and added to the mixture. You can use chicken, turkey as substitute for sausage/beef or keep your okroshka completely vegetarian.
Mix all ingredients, for serving put mixture into soup bowls, add kvas or kefir — on top of mixture, covering it completely, season with salt and pepper to taste. If you use kvas, tablespoon of sour-cream will complete the dish.
Okroshka is easy to make and can be a fun kitchen activity during the summer. It is very low in calories, not heavy for the stomach and refreshing in hot summer days. If you prepare larger volume of okroshka mix and have enough liquid base, it will make you several meals, so less cooking, more fun in the summer. Have you tried okroshka?