Okroshka is a soup, mostly served in summer and always served cold. The ingredients are diced and then mixed with kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill.
Okroshka (Cold Slavic Soup)
The word "okroshka" come from Russian word "kroshka" (crumbs) and means "made of crumbs". All ingredients must be finely diced.
Now is the time to turn the salad into a soup. Pour the kvass over the chopped vegetables and mix gently. Add salt and pepper according to taste.
Let the veggies soak all the flavors for about 2-3 hours in the refrigerator before serving. Serve cold with sour cream. Okroshka will taste even better the following day.
This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivie” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.
Potato salad (Russian salad)
Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
Peel the vegetables and eggs.
Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
For a fancier presentation, serve it in mini cups.