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.
Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Chicken Noodle Soup
1 hour 40 minutes
Place the chicken in a large soup pot. Add water, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
If you see the scum on your broth, remove it with slotted spoon.
Cook for 90 minutes, until chicken is tender and easily comes off the bone.
Transfer chicken to a large dish.
Strain the broth into a large bowl.
Wash your soup pot and pour broth back to a pot.
Add onion and carrots. Bring to a boil.
Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
Using two forks, pull the meat from the bone and shred it slightly.
Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
Add fresh dill, salt and pepper to taste.