OKROSHKA WITH KVASS

This cold Russian soup is perfect for summer, very easy, requires very little work, cheap, nutritious, fresh and delicious. Its origin seems to go back to medieval times and its name from the word "kroshitj" that comes to be translated as crumbled into pieces (correct me if I'm wrong) and that would come to basically summarize the bulk of your work. 

Ingredients for about 4 people: 

- 2 hard boiled eggs (I usually cook them for about 13 minutes, because they are refrigerated, at room temperature with 8 minutes coarser and in salt water, this makes it possible to peel them better) 

- 1 Pepinex 69 (no joke, it's a variety of cucumber, but put the one you like) 

- Fresh herbs (chives, dill and parsley) about 15 gr. or to taste 

- Onion shoots or whatever you like, for decorating basically

- Little radishes, about 10 or 15 1 L of kvass approx. (The Kvass is a very soft alcoholic slavic fermented drink made with rye flour and malt) 

- 100 g Russian Doktorskaya Kolbasa (failing that you could use German Fleischwurst, lacón or some good Italian mortadella) 

- 1 Tablespoon (not a regular spoon) of mustard from Dijon or from Düsseldorf (or the one you have at that moment as in this case: D) 

- 1 Tablespoon of mayonnaise (in summer I usually use Kewpie, which is very good, soft) 

- 250 g of Smetana (it is a typically Slavic variety of sour cream or crème fraîche) 

- Salt 

Photo 1 - Photo 2 - Where have I found these products? in Madrid: La Smetana (alcampo), may / honesa (Sánchez Romero or Tokio Ya) and Kvass (in some Russian store or Slavic products that you find, like me in a town in La Mancha, Villarrobledo to be more exact, there by true there is a Slavic community quite nice and that definitely makes the town happy). 

Hard eggs cut them into cubes or, if you prefer, grate them. 

The pepinex hair only half, so feel better and has more properties, insecticides and chemicals, do not delude us add more folklore to the matter ...: P, just joking, remember to wash everything well and there will be no problem (or that I think: D) 

Photo 4 - Dabai !!!, Pepinex already cut! 

Photo 6 - Now the radishes 

Photo 7 - And the Russian Doktorskaya Kolbasa, mortadela or lacón 

Photo 8 - Cooked potatoes also 

Photo 9 - Here adding smetana. Theirs is to add the liquid or creamy separately and mix well before adding the solid, but this recipe is so simple that if you do it like me, there is no problem. 

Photo 10 - Now add all chopped chives, dill and parsley 

Photo 11 -And finally the Kvass will be added (there is also a variant with water, but it is better with Kvass), as I say I bought it in the 24h store Víctor (Calle Vicero Morcillo 29, Villarrobledo), in Madrid it seems to me that there is a Russian store in Calle Méndez Álvaro 8., although I have not been there yet. If not, surely online you can order this kind of famous Slavic drink. Salt to taste. 

Photo 12 - And here already finished and with some onion decoration buds. It is recommended to prepare this dish about 24 hours before consumption so that the flavors mix well, and leave it in the refrigerator so it is very cold, remember for safety, if you do, add the eggs just before serving, not during its preparation.

Photo 13 - And finally served in a typical bowl of khokhloma to feel like an authentic Ana Karénina despite the heat and after such hard work ... :P