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Okroshka is a cold soup of Russian origin.This recipe serves 4 people. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream. Later versions that appeared in Soviet times use light or diluted kefir, whey, vinegar, mineral water, or even beer instead of kvass. I will be using this recipe with buttermilk. Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Okroshka is always served cold. Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

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