Okroshka

🔥 Prep

• Wash and peel the 2 cucumbers, then dice them into ½‑inch cubes.
• Trim the 5 radishes and slice them into thin rounds.
• Peel the 3 boiled eggs and chop them into small pieces.
• Cut the 200 g sausage into small dice or thin half‑moon slices.
• Measure out 1000 ml kvass and 100 ml sour cream, keeping them chilled until use.

🔥 Cook

• 1. Combine the diced cucumber, sliced radish, chopped boiled eggs, and diced sausage in a large mixing bowl.
• 2. Pour the 1000 ml kvass over the vegetables and meat, then stir gently to distribute evenly.
• 3. Add the 100 ml sour cream to the mixture and mix until just incorporated, avoiding over‑mixing.
• 4. Season with salt and freshly ground black pepper to taste (optional) and stir briefly.
• 5. Refrigerate the okroshka at 4 °C for 30 minutes to allow the flavors to meld and the soup to chill thoroughly.

🔥 Serve

• Ladle the chilled okroshka into individual soup bowls or glasses.
• Top each serving with an extra drizzle of sour cream for added richness.
• Serve alongside slices of dark rye bread, boiled new potatoes, or crisp lettuce leaves.
• Garnish with a sprinkle of fresh dill or chopped green onions if desired.
• Enjoy the soup cold as a refreshing summer starter or light meal.