Kvas – 1 litre
New cucumber(s) – 1 of medium size
Spring onions – 100 gr
Hard-boiled eggs – 2
Boiled beef-100 gr or boiled sausage/sausages
Lean ham – 50 gr
Spring onions and cucumber(s) are washed and sliced. So is boiled beef and ham. Hard-boiled eggs are cut large. All this is put in the kvas, salted to taste. It’s better to have kvas sour. If it’s sweet you can put a slice of lemon or citric acid at the tip of the knife. In home-made cooking a potato (boiled and cut) is added. Before serving okroshka it’s recommended to keep it in a cool place or refrigerator for two hours. Okroshka is served with thick sour cream, cut parsley and dill. If it’s too thick you should add some more kvas.
(see also Russian Kvass for okroshka soup)