Okroshka (cold summer soup)

It finally feels like summer around Boston and somehow the warm weather makes everything better. It’s kind of a strange phenomenon because having a desk job I spend most of my day inside… yet I’m still in a better mood all around. Maybe it’s the knowledge that once I’m out it will still be sunny and summery? Maybe.

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Anyways, I’m not really here to talk about weather but summer weather is essential for this summer soup. It’s cool and refreshing. It screams summer. This was actually one of the very first recipes I made when I decided to start this blog (last year) but then the weather turned on us and so I patiently waited to share it with you. It’s time guys!

There are many variations to this traditional soup but I believe the original recipe contained kvas, which is a fermented drink made of rye bread. I know it sounds strange! Think of it as a cross between beer and root beer. It’s tangy and slightly carbonated. It’s incredibly popular in the summer in many

Borscht

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I’ve been busy. Busy working, socializing, blogging at Healthy and Sane; busy watching tv (waaaay too much tv – I’m a true tv addict; I stopped discriminating at this point. I’ve pretty much lost this past weekend to Ugly Betty on Netflix streaming. Yes, it’s been ugly for sure). And when I get busy I look for kitchen shortcuts or enjoy fine meals out that someone else cooks for me. Smile I’ve even blogged on many occasions (like here, here and here) about quick meals when life gets hectic and in every post, the most frequent suggestion by my readers has been SOUP. Soup made on Sunday night that can be enjoyed for lunch for the rest of the week or can even be frozen for future nights a few months away.

But you see, I didn’t really get it. I don’t think of soup as something too filling. And if I’m honest, I generally think: soup is SO BORING. Mature, I know! Winking smile Well, I’ve been meaning to

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