The list and number of ingredients and their proportions for Okroshka are variable. It is easy to adjust the recipe according to your taste preferences and ingredients availability. Since kvass is not easily available in the U.S., I often make my Okroshka with a combination of Kefir and sparkling water (1:1).
Any lean proteins are good in Okroshka. They can be boiled or roasted. I often use deli meats (lean ham, roast beef, rotisserie chicken).
Among greens and herbs, dill and parsley are a must.
When chopping or dicing ingredients, consider a small dice (1/4″ or 6mm) or brunoise (1/8″ or 3mm). Smaller and equally diced ingredients are more pleasant to eat.
