This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning "to crumble," uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can't find quail eggs or don't have the patience to peel them, hard-boil chicken eggs and cut them into quarters.
Featured in: "The Brothers Berezutskiy and the New Russian Cuisine."
- 8 quail eggs
- 2 English cucumbers (1 lb. 11 oz.), 1 julienned, 1 finely grated
- 2 cups loosely packed mixed herbs such as Italian parsley, dill, mint, sorrel, or celery leaves, plus more for garnish
- 1 qt. buttermilk or plain kefir
- Kosher salt
- 1-2 tbsp. freshly grated horseradish
- 1-2 tbsp. hot Russian-style mustard
- 10 radishes, julienned