Okroshka is one of the most popular cold summer soups in Slavic culture. The name suggests that ingredients are diced or chopped. Since there are two traditional Orthodox Church fasting periods in Summer, Slavic cuisines needed a vegan version of this cold soup.
This recipe is based on Maxim Syrnikov’s Okroshka Postnaya recipe (Russian Home Cooking | Русская домашняя кухня by Bonnier Publications, Эксмо, 2009).
The best vegan okroshka is made with salted mushrooms (L.deliciosus/Ryzhik and L.resimus/Gruzd’), fermented apples, and malossol cucumbers with ice cold kvass, green onions, and fresh dill. In hot climate of Central Texas, we have to be careful when playing with long-term fermentation at home. I was wondering how pickled ingredients would work here:
Kvass was used for fermenting quartered apples and as a liquid ingredient for the soup. The picture below shows apples after 2 weeks in wine refrigerator (45F).