Okroshka (a Russian leftover soup)
Soup, a Way of Life
Okroshka (a Russian leftover soup)
Soup, a Way of Life
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For the Sourovetz (bread kvass) 1 pound Russian pumpernickel or black bread plus 4 cups boiling water OR 4 cups light beer For the Soup: 1 hard boiled egg 1/4 teaspoon dry mustard 1/4 cup sour cream 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice 5 leaves Bibb lettuce, washed, center ribs cut out, and shredded 1 medium scallion, trimmed and thinly sliced across 1/2 pound cold roast beef, chicken, veal and/or ham, cut into 1/2 inch dice kosher salt, to taste Directions: For the Sourovetz: Cut the bread, if using, into 2 inch chunks. Place in a 1 gallon glass or ceramic container with a tight fitting lid. Cover with the boiling water. Cover the container with a double layer of cheesecloth. Allow to stand in a cool dark place for 2 weeks. Skim any foam from the liquid. Drain the bread, reserving the liquid. Squeeze the bread to remove all liquid and discard. There should be about 6 cups liquid. Refrigerate it until chilled. The Soup: Separate the yolk and white of the egg. Mince the white and reserve. With a fork, mash the yolk with mustard in a small bowl. Slowly work in the sour cream until smooth and creamy. This can be made a day ahead and refrigerated. Pour 4 cups of the sourovetz, or the beer, into a soup tureen. Stir in the cucumber, lettuce, scallions, and meat. Whisk in the sour cream mixture. If no ham has been used, taste for salt and adjust if necessary. Serve immediately. Makes about 6 cups. |