Recipe: Russian Okroshka soup


OKROSHKA
This cold summer soup, made with kvas, is Russia’s answer to gazpacho. Jack and Sabina suggest using lots of herbs, especially dill. “Russians put dill in everything.”

Walk Japan

INGREDIENTS
2 eggs, hard-boiled
2 medium potatoes, boiled
1 red capsicum
10 radishes
1 cucumber
200g roast beef, finely sliced
bunch of dill, finely chopped
other soft herbs to taste (e.g. coriander, parsley,
chervil), finely chopped
4 teaspoons horseradish
1 litre Brod Original Rye kvas, chilled

METHOD
Chop eggs and all vegetables into medium dice.

Combine and divide between 4 serving bowls.

Add sliced roast beef, herbs and horseradish.

When ready to serve, pour chilled kvas over the top.

Serves 4

 

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