Okroshka

Okróshka (Russian: окро́шка), also called Doghramaj or Ovdug (Azerbaijani: Doğramac or Ovduq) is a cold soup popular in Eastern Europe, the Caucasus, North Asia and Central Asia, which probably originated in the Volga region in Russia.

Okroshka

Okroshka made with kvass
Alternative names	Doghramaj Ovdug
Type	Soup
Place of origin	Russia
Region or state	Volga region
Associated cuisine	Russian cuisine, Azerbaijani cuisine
Created by	Russian people
Serving temperature	Cold
Main ingredients	Russia: Raw vegetables (cucumbers, spring onions), radishes, boiled potatoes, eggs, meat (beef, veal, sausages, or ham), kvass, sour cream Azerbaijan: Raw vegetables (cucumbers, onions, coriander, basil, herbs), garlic, ayran or buttermilk
Media: Okroshka

Recipe

Russian version

The classic Russian soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass.

The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad.

Azerbaijani version

The Azerbaijani version is called Doğramac which translates to something like the chopped, coming from the word doğramaq (chopping/cutting) or Ovduq, which literally translates to Water (Ov) and Buttermilk (Dug) in the Tat language. It's similar to the Russian one, however the soup is completely vegan and with less ingredients than classic Okroshka. Doghramaj is a mix of raw vegetables, does not include potatoes, eggs or any meat at all, however does include garlic. The normal version is also mixed with Ayran only instead of anything else like Kvass or Kefir, however different variaties from different regions, like the Tat one, can also include buttermilk instead of Ayran.

Serving

Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Salt and sugar can be added according to taste. In the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass.

Okroshka is always served cold. Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

Gallery

• Okroshka
• 
  Okroshka made with kefir
• 
  Classic okroshka with beef. Nearby are plates of smetana, a special dressing (made from pounding yolks, Russian mustard, horse radish, green onion, and salt), and a cup of kvass.
• 
  Okroshka with the dressing added
• 
  Kvass is added to the mixture.
• 
  The soup is mixed and smetana is added.
• 
  Okroshka mixed with kefir, kvass and whey

See also

• List of Russian dishes
• List of soups
• List of cold soups

Further reading

• Solley, P. (2004). An Exaltation of Soups: The Soul-Satisfying Story of Soup, as Told in More Than 100 Recipes. New York: Three Rivers Press. ISBN 978-1400050352.
• Mobile Reference (ed.) (2007). Travel Saint Petersburg, Russia: City Guide, Phrasebook, and Maps. Boston: Sound Tells, LLC. ISBN 9781605010212.

External links

• A customizable Okroshka recipe: Cuceesprouts.com
• An easy soup for short Russian summers Irakli Iosebashvili, September 3, 2009, Russia Beyond the Headlines, article with recipe.
• Okroshka – Cold Summer Soup