The cold summer soup that defies Western logic. A sharp, fermented kvas or kefir base is poured over a precisely diced mixture of boiled potatoes, hard-boiled eggs, cucumbers, radishes, and boiled beef or smoked sausage. No cooking occurs after assembly; the dish is assembled like a salad and the liquid is added tableside. The result is an intensely refreshing, bracingly sour, and deeply savory cold soup that is one of the most effective antidotes to summer heat in the Russian culinary repertoire.
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the potatoes whole in salted water until a skewer passes through easily, about 20 to 25 minutes . Drain and let cool completely. Peel and dice into small, uniform cubes. Hard- the eggs for 10 minutes in water, then cool in ice water. Peel and separate whites from yolks.
Make the base. In the bottom of a large serving bowl, mash the egg yolks with the smetana, mustard, and a pinch of salt until a smooth paste forms. This enriches the broth when the kvas is added.
Add the diced potatoes, diced egg whites, diced meat, diced cucumbers, sliced radishes, and scallions to the bowl. Season with salt. Toss gently.
Refrigerate the bowl of diced ingredients for at least 30 minutes until everything is very cold.
At the table or just before serving, pour the very cold kvas or kefir mixture over the ingredients, stirring it into the yolk-smetana base. The liquid should be generous; okroshka is a soup, not a salad.
Scatter the chopped dill over the top. Serve immediately with additional smetana on the side and a wedge of dark bread.
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