Okróshka is a cold soup of Russian origin and probably originated in the Volga region. 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 first appeared in Soviet times use light or diluted kefir, whey, vinegar, or mineral water instead of kvass.
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 okroshk : freshly squeezed lemon juice. It adds that extra savor to the recipes without kvass and makes this dish so mouthwatering. 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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