Dill is commonly used to season okroshka.
Okroshka is a cold vegetable soup that is a facet of Russian and Ukrainian summer cuisine. Traditional okroshka ingredients include cucumber, chives, and hard-boiled eggs, along with boiled potatoes and herbs, usually dill. All ingredients must be chopped and placed in a shallow bowl, then filled with kvass, a fermented rye drink that serves as a broth. Once cooled, the soup is served directly. It does not require cooking, although grilled meat or smoked fish are sometimes added.
Boiled eggs are an ingredient in okroshka.
The soup is simple and inexpensive, but rarely seen outside of Russia and neighboring Ukraine. It is based on locally available produce and is usually only served when the weather is warm. The crisp texture of the vegetables and the cooling qualities of kvass make it a favorite in Russian and Ukrainian soups during the sweltering Baltic summers. The density of potatoes and eggs also impart substance and protein.
Traditional okroshka is made from potatoes.
Cooks often take liberties with their okroshka ingredients, often using whatever is freshest or most available. Similarly, all okroshka are divided into three main categories: vegetables, meat or fish. Vegetable variations can contain bell peppers or beets, for example, and smoked sausage is a common addition to meat versions. Dried and salted fish distinguishes the final category. However, to be traditional, all versions must contain at least potatoes, cucumbers, eggs, and spring onions.
Kvass is a core ingredient in older okroshka recipes, but is increasingly being replaced. During Soviet rule in Russia, access to kvass was often limited. The drink has only a little alcohol, but is made primarily from fermented black rye, the same rye that is used in many Russian breads. When the country faced a bread shortage crisis, there was no rye available for the production of kvass.
Innovative cooks began to replace kefir, a fermented yogurt drink, which gave it a similar flavor. Yogurt-based okroshka remained popular even after the rye drink became available again. Many modern Russian and Ukrainian chefs make their soups exclusively from dairy products. Kefir is available in many specialty markets around the world, but cooks outside of Russia who want to try the soup and can’t find the drink can use diluted yogurt for a similar effect.
Side dishes are another way for cooks to make their mark on okroshka. The soup is usually topped with a dollop of sour cream and also a sprinkle of salty dill. Sometimes a sauce made from egg yolks, mustard and horseradish is also mixed.