Bokroshka (bodega okroshka with kefir and pickle brine)
Vegetable soup
Uzbek cuisine
This dish was inspired by okroshka, a tart, refreshing Russian summer soup—think of it as gazpacho’s distant, alluring Slavic cousin. If you’re lucky enough to live near a Russian bodega (or even if, like me, you need to take the G train to the end of the line), head straight there for delectable imported кефир (kefir) and сметана (sour cream), as well as house-made pickles straight from the barrel. That’s the gussied-up version to serve at a dinner party, along with a loaf of dark, aromatic Borodinsky bread and hot-smoked salmon. But for a regular summer weeknight when the Mercury is approaching 90˚F and you’re trying to conserve energy, just pop out to your local bodega and pick up any brand of sour cream (as long as it’s full-fat!). For your half-sours—or, as the Russians call them, your “lightly salteds”—you want a pickle with plenty of snap, like Ba-Tampte. (And if at all possible, pick up your hard-boiled eggs at the bodega too. Because it’s just fun to do that.)"
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