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)
- 4 hard boiled eggs diced
- 2 boiled potatoes peeled and cut into small cubes
- 1 medium english cucumber peeled and cut into small cubes
- 8 slices (300g) bologna finely diced
- 6-7 radishes thinly diced
- 1/2 bunch dill finely diced
- 1/2 bunch green onion finely diced
- 2 l kvass
- Salt and freshly ground black pepper to taste
- sour cream for garnish (optional)
- Chop all ingredients.
- 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.
One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
- 6 medium potatoes washed
- 2 eggs
- 1/2 tsp baking soda
- 50 ml buttermilk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 50 g all purpose flour
- 1/2 cup olive oil (plus extra)
- 1/2 cup sour cream (optional)
- fresh herbs (optional)
- Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
- In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
- In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
- Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
- Garnish with fresh herbs and serve them hot with sour cream.
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.
Check my other soups on this website!
Beets and beef borscht
- 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
- 1 bay leaf
- salt and pepper to taste
- 15 cups water cold
- 3 medium potatoes peeled, cut into 1/2-inch cubes
- 2 medium carrots peeled and shredded
- 3 medium beets peeled and shredded
- 1/2 onion chopped
- 300 gr cabbage (about 1/2 small cabbage) shredded
- 2 Tbsp olive oil
- 3 Tbsp tomato paste
- 1 Tbsp sugar
- 1/4 cup fresh parsley chopped
- In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
- Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
- While your meat is cooking, get your veggies ready.
- Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
- Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
- Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
- Add sliced cabbage into the stock and cook for 5 minutes.
- Stir in the sautéed vegetables and cook for 5 more minutes.
- Stir in parsley and sugar.
- Taste the borscht for flavor. Feel free to add more salt and pepper.
- Serve hot, with sour cream and bread.
For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!
- 3-4 lb cabbage
- 3-4 carrots
- 1 head of garlic
- 4 cup water
- 1/4 cup sugar
- 2 Tbsp salt
- 1/2 cup vegetable oil
- 1 cup 6% vinegar
- Cut, core and shred cabbage finely.
- Peel the carrots and grate.
- Peel the garlic and cut each clove into 4 pieces.
- Place vegetables in a mason jar.
- Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
- Pour hot marinade over the cabbage and let it cool completely.
- Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.