 Okroshka
A hearty cold soup with vegetables mostly raw like cucumbers and onions winter, potatoes, eggs and beef or veal stew or sausage or ham with kvass (a mildly alcoholic drink of bread). Ideal for refreshing the palate on a hot summer day, thanks to the freshness and lightness of the kvass comparable to that of a salad plate, the Okroshka is a typical dish of traditional Ukrainian and Russian cuisine and, generally, is garnished with sour cream, while newer versions (dating from the Soviet period) include the use of kefir, mineral water or beer instead of kvass, and sometimes sour cream can be replaced with the mayonnaise and, at all, can be added a pinch of salt and sugar according to personal preference day. An addition of other ingredients such as turnips, carrots, green onions, finely chopped celery and parsley help to give the dish a delicious flavor. Moreover, the Okroshka can also be made of different types of meat or fish without the use of vegetables: a combination of pork, turkey, poultry and game can be an example of an appetizing dish, and the mixture of meat , once it was with leftover meat from the cooking of various dishes. Today it is generally included the use of boiled beef and poultry. The Okroshka based on fish, however, is another variant that provides for the use of tasty fish that are slightly boiled and cut into cubes during the preparation. Fish such as perch and sturgeon are examples of ingredients that, thanks to their sweet meats, contribute to give the dish a very fragrant taste. | 
Russia
Southern Russia
