Okroshka (Russian Cold Soup): 50% Salad, 50% Soup, 100% Weird
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- Опубликовано: 12 июл 2019
- Okroshka - one of the weirdest dishes I know. Somewhere between cold soup and salad, this Russian food recipe is based on Kvass, a fermented, probiotic beverage made from rye bread!
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► Okroshka recipe 🥣
Raddish
Cucumber
Boiled Potato
Boiled Egg
Sausage, ham or meat
Spring onions
Dill
Parsley
Kvass
OR
Kefir + Sparkling Water
Salt, Pepper
► Kvass recipe 🍺
Dried rye bread
1/3 cup sugar
1,5l water
1 Tbsp raisins, unwashed
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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Хобби
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"Soup or Salad?" "да."
SUPER SALAD!
Like a Spanish Gazpacho but better! ;)
@@hertzollner ITS a blyat
@@hertzollner amazing soup salad
What that an Aa.
There used to be many different types of kvass. The one you used (and the one more avaible) is red kvass. For okroshka it's best to use white kvass, which is way less sweet. I also like to add little mustard or horseradish to kvass and that actually makes a big difference.
And also kefir is pure Caucasian influence, which is widespread now, but not 100% authentic.
As I understand the idea of okroshka it is leftovers and what grows in the garden submerged in cold fizzy sour liquid. So you can replace kvass with anything that fits description if you like it. In some cheaper-than-dirt cantina I ate okroshka which had vinegary water with a dollop of mayo instead of kvass. It was bad, but still it was okroshka.
Хрюн Моржов
>throws lemonade and mayo in a bowl and adds leftover vegetables from the garden
>vomits
Good eats товарищ!
I’m kidding, I do want to try okroshka though. I’ll wait to get the right ingredients.
@@democracydignityhumanrights kvass is medieval coolaid, so you got it right. I give you the okroshka pass - if you like it you can call it okroshka.
BTW okroshka sounds exactly like 'oh, baby' in Russian :D
Хрюн Моржов I’ll go to the cooperative today and pick up the right ingredients, and make my own kvass since I can’t get any in my rural southern town. I love trying things from other countries. Also that is interesting about you saying it sounds like “oh baby” in Russian. I’m learning Russian (I’m a beginner) maybe I will get a nice Russian girlfriend someday and I can say that to her and make her laugh lol
Peace and Love from America ❤️
"Nice hiss" - I see, you are a man of culture. Nice.
Lets put that onto a tray. Nice.
@@phearmetoo Mmkay.
Hmm. Almost unpleasant
"Now that is definitely not edible anymore" *takes a bite*
Let's get that kvass out onto a tray.
"green onion,dill and parsley are the holy trinity of Russian culinary herbs"
Me,who watches life of Boris : "ah,I see you are a man of culture as well"
But what about the bay leaf?
@@georged.5595 Or maybe 2
#dillfromheaven
@@georged.5595 that's the Pope
His neighbor stole all his bay leaves
I really like kwass, I bought my first kwass in Tomsk from an old lovely lady on the street serving kwass out of a yellow little trailer with a tank on top. it was delicious
Holy hell, you've been in Tomsk!!!! Fancy seeing my hometown getting some recognition haha
@@maximvazhov6904 You're not alone here, I was just as surprised :)
@@igorblack3641 здарова томич
@@maximvazhov6904 Привет :)
@@maximvazhov6904 ну драсте, земляки.
Scotland just got hit by a heat wave (24 degrees) and I thought what better day to try Okroshka than today. I have to say I'm not disappointed at all. Super simple, clean flavours and light all the things you need on a hot summer day. Thanks a lot!
you can add some mustard to rich the flavor.
If you liked you should also try Cold Beetroot Soup "Chłodnik". It's my summer favorite!
My parents used to make this back in the day, during hot summer days. Served with lots of cucumber from their garden, and boatloads of fresh dill. One of a kind taste.
I ate Okroshka almost every day when I stayed over with my friend and his grandparents in Russia for a summer vacation over a decade ago, but I'd completely forgotten about it. Thanks for reminding me it exists. I'm definitely going to give making it a try one of these days.
My problem with the store-bought kvas is that it is always too sweet for me. As the good old granny-made kvas is unavailable to us, we have to arrange ourselves with the kefir version.
I personally think, the okroshka will be much tastier if you smash the spring onions and dill with a bit of salt before adding it to the dish. But that's a question of habit, I suppose.
Thank's a lot for russian content ;)
You have two options: search for salty white kvass or compensate sweeteness by adding horseradish paste and russian mustard.
Funny thing, I have the opposite problem with storebought kvass. All of them taste overly sour to me. I don't have sweet tooth, though, I love fermented sauerkraut juice, parsley root, celeriac root juice and other types of sour fermented vegetable juices, also the salt water left from sour fermented cucumbers.
But the kvass I buy doesn't taste properly, I guess it's too sour, not sweet enough. It might be result of buying one specific kvass brand for years (but it was always a treat for us, rarely bought and I don't remember the name, it's also not anymore produced since few years). I bought since then different brands of kvass and none was as tasty as that lost, not anymore produced brand. The closest one is named Obolan / Obolon, it's quite tasty, but not there yet. I could recognize by look my loved kvass (I regret that I don't even know the producer name, but as I was kid it was the only kvass I saw and we just referred to it as kvass), but I know it's not available anymore anyway, so yeah. 😅
I tried the Kefir version yesterday and my girlfriend questioned my sanity when she saw the mix of ingredients hahaha. We were pleasantly surprised with the taste though! Not something we would make again but definitely happy to have experienced it. Thanks for making us travel a little bit through food :)
I'm happy to see someone actually making a Russian dish they saw on RUclips.
Try the kvas version. Or, if you’re strong enough, try Guinness version
Two fatal mistakes were made that transformed the okroshka into a simple cold salad with kvas. Firstly, okroshka is not made in separate servings. It should be made on a larger scale in a pot and mixed thoroughly. Secondly, salt should be added and then the okroshka needs to be kept for an hour or so in a cold place for better flavoring.
dude I love Kefir but not in okroshka i've never even heard of someone putting kefir in it until this video came out
@@vladabalinsky7276 is that mix not a type of Ayran instead of kefir
Обожаю ситуацию, что парень старается знакомить мир с русской кухней, а в комментах суровый славянский флекс
...materfaker do you speak it? @pulpfiction
Тупо жиза
Какой русской кухней? Ее нет априори.. русская еда это блины с лопат и щи с кислой капусты. Все остальное спиженно у других народов.
@@user-uc1kk9tb1t кто калитку под видео айтипедии не закрыл?
@@daje_ne_jaba я должен знать кто это?
We’ve got similar thing in Poland made from buttermilk, beet leaves and young beetroots, garlic, cucumber, dill and spring onion, calls “chłodnik”.It’s really delicious thing when summer days are hot as hell :) check it!
This sort of cold soup is also well-known in Russia. Here, it is called «svekol’nik» (literally, it means something like «beetrouty»). However, it is less popular than okroshka due to the need to make a beetroot broth.
Is it cold or warm? Do you have a proper recipe please! I want it
@@bowlingdreamboston It is a cold soup. I don’t have a proper recipe, as it varies greatly, but the basic principle is to make broth from young beetroots and beetroot tops, perhaps with a bit of sorrel, adding a small quantity of vinegar, salt and sugar by taste. Then chop beetroots to relatively small, long pieces, add fresh chopped cucumbers, onion (or spring onion) and radish, mix with broth. Thoroughly mix boiled egg yolk with yoghurt or Russian sour cream (smetana), add salt, pepper and some horseradish (the last ingredient is optional) and enter this sauce into a soup. Add some ice, serve with any type of bread, chopped dill and parsley.
I love the buttermilk recipe as well! :D all cold soups from Central and Eastern Europe are delish!
oh, I am Polish and I make it with kefir! :D I rather vershion without any beets - I love beets but not in my chłodnik. Also no spring onions.
One more thing, which may be mensioned in comments. You should put your herbs first with salt and squish them using muddler or rolling pin. That will give your okroshka more flavors.
Kvas is love, kvas is life
As western slav from Czechia, I have never heard about it...but i prepared it now and it is really tasty to my slavic tongue! :D
Taky jsem o tom ještě neslyšel, ale určitě to zkusím :)
The taste of home...
channon3 Polish do have a similar kind of cold beet soup called Chlodnik, but use kafir/ yogurt instead of kvass, and with the addition of beet. Which gives it a bright pink color.
channon3
This is ancient classic summer soup of northern slavs (russian), which in the summer heat is served cold at lunch (literally from the home refrigerator today)! Only in the summer heat you will understand the importance of this dish, nutritious and filled with vitamins... However, instead of sausage, you should crumble boiled poultry meat (chicken / Turkey fillet) into the soup. Boiled sausage (such as in the video) was not in past centuries.
@@cdchooone2554 Chlodnik in Poland and Ukraine (Cholodnik or Cholodny - translated literally "Cold" or "Cool" / Cold Soup) is also based on beets, but in Ukraine do not use kefir, but only sour cream.
I tried this at a restaurant years ago. I found it odd at first, but the more I ate it, the more I liked it. Quite refreshing in the summertime.
I am from Harbin, and we are influenced by a lot of Russian culture. I have had Kvass before (格瓦斯 made by Chinese company). It is quite good. We also have 大列巴, (Chinese copy of Russian rye bread). I also really like German beer (one of my favorites is weihenstephaner dunkel weisse). There are some Northern Chinese dishes can be cooked with sauerkraut and pork belly, quite delicious. Cheers!
Well, as a Russian, that used to live in Chinese 东北 for a long time, I can say, that Chinese kvass is good, but has nothing in common with the original russian version. Come to Vladivostok and try for yourself!
@@corvuslividus677 I have only tried the Russian kvass, how is the Chinese kvass different from the Russian?
@@EmpireTVDragon what I have tried in China was more like a soda water with the kvass smell. Good, refreshing, but too light. In Russia it is much more...er..thick, I suggest. More rich in flavour.
@@corvuslividus677 I think the Lithuanian Kvass and those Kvass you can buy at the drink machine in Moscow are also like that. Like the Chinese kvass you described.
Lian Wang Isn’t this guy Turkish?
Хм кусочки льда это перебор. Просто ставим в холодильник
В морозилку, а потом грызть)))
Не, на балкон ставим. Сибирь же :)
Interestingly, as I am a Chinese national born and raised in Bejing, I have been drinking Kvass since I can remember things, the Russian fizzy drink is like the healthier version of heavy-sugar local soft drink, and it bizarrely makes me nostalgic every time I drink it.
Doktorskaya:))
@@mynameisandong born and raised in Republic of Moldova, so yeah. Can relate. Keep up with the videos man, been following you since 5k subs!
Ich liebe Okroshka! Wir machen unsere immer mit Buttermilch und Joghurt (oder Smetana) und schneiden Cabanossi rein. Für heiße Sommertage einfach das beste Essen!
Danke, werds mal damit versuchen
That's how in my family we made it with Smetana and water and citric acid so it was a little bit sour.
klingt wie таратор
What? "Smetana" is German word?
@@M1chlos no. smetana is the slavic word for the German word Sahne
Try boiled/baked beef tongue instead of the sausage, for a traditional gourmet version of okroshka. There are different types of kvass, and for okroshka the best is pale kvass (less sweet, more sour), not the sweet beverage-type dark one you're using, also some mustard (Russian-type, the hot one) is a must in okroshka for a bit of ting together with carbonated kvass. And a bit of black pepper.
Horseradish paste as well must have in okroshka
I facepalmed when he used the beverage. He probably got a recipe which called for kvass, but the only one he remembered was the drink. Because of he didn't actually cook with a different kvass before.
Excellent idea, indeed
Thanks Andong! I grew up in Harbin. This is really my jam! I miss summer drinking Kvass so much! You have no idea how exciting this made me. I'm ethically Korean, this reminds me of Korean cold noodles
As a russian i can say that Okroshka is the best and my personal favorite dish.
Actually, i think i gonna make some right now.
btw
only vilans make okroshka with kvas
ture heroes only make it wih kefir
I'm a kvass person, not a kefir person
@@olgatoropova7722 big oof.
Kefir version was invented later actually. True old time okroshka was made with classic “white” homemade kvas.
@@Xottapchenko white kwas is ok for okroshka, just don't use the black one.
@@olgatoropova7722 you are objectivly wrong
I really like a nice chopped gazpacho in the summer and this sounds like a lovely alternative.
Kvass is also traditional beverage in my hometown in China. It called Kawas.
Harbin, Dalyan?
@@mEDIUMGap Nop, my hometown is Xinjiang, it is close to the Altai Republic.
If it's called "kawas" it's definitely not traditional but was borrowed from the Russians.
Latin American and US viewers might know Kvas as MALTA by Goya Foods, a fermented malt drink, albeit a lot sweeter and more concentrated and less acidic.
Ummm…. I don't think Goya has a monopoly on malta production
I've never tried the Goya, but I'm familiar with other brands, and when he was pouring the Kvas into the bowl, that was my first thought. "wait! This is Malta"
Wait kvas is Malta?
@@hammerheadeagleithrustakag9289 sorta
@@hammerheadeagleithrustakag9289 I like to think of malta as what would happen if Guiness decided to make a non-alcoholic and super sweet version of its stout.
Kvas is.... not exactly that.
... non-alcoholic
Haha you haven't had kvass my mother-in-law makes.
Yeah it's definitely not non-alcoholic. Homemade is usually *low* alcohol, but there are definitely ways to make it have a higher alcohol content.
Hoffentlich kommen noch mehr slawische Gerichte in Zukunft!
Ich wünschte wirklich, er würde ein Video über "Kalitki" machen, eine traditionelle finnisch / karelische Backware.
Darf ich mit dir mit hoffen ?
OKROSHKA is the best cold summer soup!
I'm reposting this video to my friends and family who don't speak Russian. Think, it can be mind-blowing :)))
I make it with yogurt, cucumber, mint, green onion, dill and cilantro. It's such a refreshing dish especially during the summertime 😋
thanks a lot, I used to eat this at a friend's house when I was a kid and I always wondered how it was made!! keep up the good quality content Andong!
More russian dishes please! Keep up the good work!
Hi! Many families in Russia also add some chopped roots of the horseradish plant (binomial name: Armoracia rusticana; on Russian we called it like “hren”), it’s traditional flavoring. It tastes a little bit like wasabi, but it's much more interesting.
Your information about this cold summer soup truthful and actual, thanks a lot!
It would be interesting to see other Russian recipes.
Yep we doo)
Да-да-да. Хотя я с недавних пор (ну лет так 20) не ем окрошку ни на кефире, ни на квасе. Вода, лимонная кислота, майонез.
I was thinking horseradish would go well with this.
interesting, in austria where the german language is more slavic influenced they call horseradish "kren" instead of "meerrettich" like they do in most of germany. i always wondered where that word came from
We have similar summer dish in Poland. It's called chłodnik and is made with kefir. We don't add meat tho and I never heard of potatoes in it. We prefer shredded cucumbers and radishes in it, lots of dill, lemon juice, pinch of sugar, salt and pepper. Maybe some tomato? It's a great, refreshing and healthy snack during a hot day :)
Oh, shredding the veggies makes it more like a soup than a salad!
I love Okroshka. It´s my favorite recipe for hot summer days.
Mamas lieblings Sommersuppe, genial.
@@mynameisandong definitiv die Kefir Variante und am besten einen Tag im Kühlschrank ziehen lassen dann schmeckt sie am besten. Danke für das Video.
@@alexschilke85 wir machens geil mit buttermilch
Редиску лучше натереть на терке. А нарезанные огурцы с зеленью и солью помять толкушкой немного. Тогда вкус окрошки будет более гармоничным. Твердые продукты быстро отдадут свои ароматы и вкусы супу.
My Mom is Russian so i grew up with all that delicious foods! But i didn't like Okroshka when i was young... but as i got older i got used to its unique flavour and since then it's one of my favourite Russian dishes - I love it!! Trying to cook that for my German Boyfriend tomorrow - im sooo excited for his reaction :)))) Wish me luck!
This is the first video of yours that I have had the pleasure of coming across--it warrants an immediate like and a subscription (plus immediate binge-watching). Splendid job on creating an informative video that's interesting and engaging too! I look forward to seeing more of your channel! Thanks!
You forgot the mayonez. Boris will be unhappy
Finally, a fellow traveler
Майонез для геев, в окрошку с (квасом) кладут сметану!! Майонез не для настоящих славян!
@@joskiydude надо еще добавлять горчицу, если ты тру рузкэ
You only use mayonnaise as a substitute if you don’t have sour cream.
Cheeki breeki
Oh I love Okroshka, #teamkefir! Also, I like to season the kefir one with a bit of vinegar for a special taste.
My family likes to add lemon juice or straight citric acid to taste, I guess I'll go any try some vinegar instead next time to see how big of a difference that makes. And instead of Kefir, we've been trying out turkish Ayran and stuck with it, the innate saltyness fits the dish just as well.
That’s a very accurate okroshka recipe. Respect from Russia! You even used cheap sausage! What a authentic touch!)
I personally like okroshka with kvass.
This production quality is insane for a guy with 86k subs
I LOVE IT
finally some russian food! :)
Sometimes if you have no kvas or kefir, you can use just salted lemon water instead.
But still kvas is better.
And usually we don`t use ice cubes in okroshka at all.
My sister (10 years older) made it for the family and it was super good ! Thanks for the vid, I love it!
Amazing work Andong, I’m in Australia and your vids are super cool, thanks for the content, keep up the good work
Boris is proud
It looks a bit weird, but my experience with russian food is, that most of it is really really tasty!
Edit: Oh, ich sehe gerade in den Kommentaren, dass hier viele Deutsch-Russen sind. Nice! Ihr seid die besten! ^_^
Das ist so faszinierend, jemanden zu sehen, der so unglaublich kochen kann und dann auch noch selbst russisch ist, russisch kocht und darüber Videos macht. Bei den Videos aus Russland, will ich auch unbedingt wieder meine Verwandten im Ausland besuchen. :D
Ich habe deinen Kanal vor ein Paar Tagen entdeckt und ich muss sagen ich bin begeistert 😊👍🏽
andong: mentions kvass
my brain: *conjures up depictions of masked russians dancing to hardbass while constantly mentioning russian pancakes for some reason*
Same
Erstmal Andong gucken und dabei meine tonkotsu schlürfen :D
So many dishes have been born out of hard times, or poverty. It really adds personality to the history of each country.
Love this video!!
Omg mehr russisches essen bitte 😍😍😍😍
Следующим приготовь борщ!))
Next time cook borsh !
I feel u.. Yea.. I feel u
I love this channel for expanding my culinary horizons and exposing me to new dishes that I've never heard of before in such amazing detail. I don't know if I'll ever try "fermented bread/beer vegetable spam soup cereal", but at least now I know it's an option. ;-P
Thanks Andong for introducing Russian cuisine to the world. Much appreciated. ❤❤❤❤
When he puts bottled kvas in okroshka: NO GOD, PLEASE, NO, NOOO, NOOOOOOOOO (crying in slavic, lol). Of course you're not gonna like it. Bottled kvas is usually just sweetened and carbonated "kvas extract (powder)". It's not really kvas and it's too sweet to make okroshka with it. You need sour homemade kvas to use in okroshka. There's also some variants with sour cream. My favorite is with carbonated mineral water + sour cream + a tiny tiny amount of mustard. And we don't put ice cubes in okroshka, they dilutes okroshka and make it more bland. Also vegies are usually cutted into smaller pieces. And why don't you cut eggs into cubes? It's not ramen, lol, eggs are also cutted, lol.
natural kvas also selling in bottles
@@IamUzyf very rarely even in slavic countries and it's too sweet usually, anyway.
@@dmytrandr not sweet at all, tasted like homemade.
@@IamUzyf okay. You're satisfied xD?
@@dmytrandr yep
I'm russian and I personally don't like a natural kvas and okroshka with it. My family always makes okroshka with sour cream and water with some lemon acid. That's amazing, you should try it with a natural homemade sour cream (the sour cream from shops where I live is just some sh... so I always asking my aunt from a village to buy one for me)
We always use vinegar instead of the lemon
I have to say Andong your video production never ceases to amaze me. Highly underrated channel.
Thank you For sharing this recipe I love learning about authentic recipes from different cultures this is really fascinating !! Thank you so much I hope to see more from your channel I’m loving your approach to culture and food!!
dude, you should use white sour kvass. mixed with some smetana it's so good in okroshka.
можешь мне поверить, кроме шуток..
Как сказать White kvass по-русски? Просто белый квас?
@@amandagregg9368 да. кислый белый квас.
*My man, this day, you have challenged my taste buds.*
@@mynameisandong is it totally non alcoholic though?
@@hiddens2346 homemade might contain some amounts that you could feel after few liters if you drink it instantly, lol.
Store bought could (if it's real kvas) contain some insignificant amount, but level is so low that you couldn't possibly feel slightest effects of it that it's considered/sold as non-alcoholic (same as kefir or alcohol-free beer - maximum of 0.5%).
Glad I was recommended this vid and channel
I've been wanting to try out different Slavic dishes. Thank you!
its my favorite food all time , since i was a child
I eat it with kefir , sparkling water and vinegar
how do you eat with kefir sparkling water and vinegar that sounds like diarrhea central
@@aleks2912 I eat 9 litres in 2 days and i'm fine
Greyler iron stomach
4:23 Steve1989MREInfo viewers unite!
WIll Andong use a freakishly small wooden spoon next?
And freakishly small tiny whisk.
The kefir and yoghurt based окрошка is the best most refreshing summer food 👌👌
You can dilute beer with sparkling mineral water in an emergency to make a kvas substitute. Best to use a stout. Yoghurt, smetana and sparkling mineral water for a kefir substitute. My SIL adds horseradish or mustard with mayonnaise. I'll add diced nasturtium flowers and leaves to the herbs for a spicier taste, and chilis if I can get them. Okroshka is whatever you want it to be. My daughter's MIL makes the most amazing okroshka. She raises pigs and the Uzbek butcher, (he slaughters the animal and prepares the meat), makes a spicy, fatty sausage that is superb in okroshka. Since he is Sunni he cannot eat the sausage as its not halal, but he says that recipe has been in his family for generations.
86k followers, this channel gonna be super 牛逼 in the future.
I was hoping that you will tell that kvass version also includes sour cream. Many cooking shows miss the cream part.
Great video!
thx for this informative video, Will have to try this out soon !
Я в детстве ела окрошку только с майонезом, как салат хд
А если есть с квасом, то только если посолить
Я и с квасом и майонезом всегда ем
Окрошка без кваса это оливье :)
"That comes with a soup or a salad. What would you like?"
"Yes."
A tip from a russian okroshka lover - separate the yolk of the boiled egg and mix it with mustard, then add it in kvas and mix at the end. It will make it so much better. Also add a bit of sugar for stronger taste
It looks so good!!
My family has similar dishes in Македонија. I don't really appreciate them much. But, to each, their own.
Rare Lamb, Anyday!
cyr to lat: "Makedoniya/Makedonija"
@@serglian8558 Znam, znam.
sounds like the ultimate hangover food, except I don't know if those bio culture stuff are good for you in that case.
They are
definitely the summer hangover food
I really like, that you show us some of your russion food original favs.
Okroshka is sooo good!
Now that I see the egg I wonder whether you could also make a kind of Russian summer ramen by swapping the potatoes with Kartoffelnudeln...🤔🤔🤔
Настоящую окрошку делают с ржаным мучным квасом, а не с хлебным!
Ну я просто магазиную фигачу. От этого она не становится ненастоящей))
Елена Герасимова
вы только квас заметили, но не заметили главное..., что в настоящую Окрошку, также, как и в настоящий Оливье не кладут атавизм советской эпохи - вареную колбасу ! Её вообще и близко не должно быть в Окрошке и Оливье, в том числе и по классическому оригинальному рецепту! Увы, в настоящую Окрошку, также , как и в настоящий Оливье кладут только мясо птицы (сегодня это филе курицы или индюшки, отварное или обжаренное, некоторые, даже не филе используют, а бедра обжаривают, как более сочные. Что, в отличии от советских времен, сегодня, значительно выгоднее, а не только полезнее в том числе и филе индюшки, чем вареная колбаса не понятно из какой пластмассы и картона сваренная!
@@woronwronsky3237не имеет значения, что было в настоящем оливье, поскольку современный салат это другое блюдо по сути. Я думаю, что имеет смысл перестать его назвать так, а называть, как делают в других странах - Салат Русский.
Кстати в него кладу только отварную говядину. Очень вкусно
@@TheMrsuperhesoyam1 Вы ошибаетесь! Уберите всё, кроме четырех главных компонентов, это: картошка, мясо птицы, огурец и отварные яйца, смешайте с майонезом и вы всё - равно получите вкус "Оливье", а не какой-то иной салат! Увы, варенка это исключительно советский заменитель мяса, в эпоху тотального дефицита, от которого уже давно пора избавиться.
@@woronwronsky3237 вы хоть раз ели оливье с рябчиками, каперсами и чёрной икрой?
There must be 3 types of meat in Okroshka
Now this, this takes me back. One of the best things you can eat in the summer. I wish Kvass was available around me. It's so good and one of the best drinks out there.
I thought boris made it up in his dream. Its actually real! Awesome
As a Russian it's so weird that you're calling it weird. Okroshka's been inbedded into my subconsious and now I can't see it as anything but a completely ordinary dish.
I still see it as a fucking monstrosity, but tasty and refreshing
There are severe battles between Kefir okroshka and Kvas okroshka lovers in Russian internet every summer.
Tastes a lot better then it looks that's for sure. The bite from the kvass brings it all together!
I am always on the lookout for new tastes. I would try it.
loved the video! very interesting dish... I'm curious to try
Meat, fresh vegetables, herbs and weird new recipes I've never heard of before??
Sounds like I'm making a trip to the foreign food market!
Howdy from America and thank you for sharing your delicious-looking and unique culinary treasures!
I mix some similar "soups" from veggies and kefir and protein during summer heat waves. Got inspired by Bulgarian cucumber soup and Spanish gazpacho. Never really followed any recipe, just got inspiration and used what was available for me. The point is not to turn on the stove in the kitchen. Now I am really happy to find something almost the same.
Dude. Okroshka rocks. You're awesome.
My favorite combo is cold water, sour cream, tiny bit of vinegar and horseradish. 💚 Perfect.
Dude i love your videos, i learn new stuff by watching and your passion is really contagious 😁
it is surprisingly good i love it!