Well-known culinary specialist Yevgen Klopotenko dispelled the popular myth that okroshka is considered a purely Russian dish, and noted that this cold summer soup is also on the Ukrainian menu, but traditionally it is cooked differently.
“Okroshka is deep in our culture,” says Klopotenko. “This Olivier is steeped in kvass.”
This Ukrainian dish is also called kiselitsa, and when preparing the Ukrainian okroshka dish, “You do not need to add anything – you need to cook it a little differently.”
Ukrainian okroshka recipe
- You need to take a small potato and cut it in half – it must be baked in the oven.
- Next, put the finished potatoes on a plate, add chopped fresh carrots, and send a little pre-chopped dill there.
- Put yoghurt without taste – it should not be stuffed.
- Then add black pepper (ground).
- You can also add chopped bread, such as crackers.
“You will get such a cold Ukrainian soup,” said Klopotenko, adding that a similar dish is common in Boykivshchyna called kyselitsa, only according to tradition, the cooking process is different there, and housewives use fermentation, which takes 2-3 days .
Video: Evgeny Klopotenko told how to cook Ukrainian okroshka