Окрошка Постная — Fasting Okroshka

Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not
have one. This fasting version replaces the traditional sour cream and eggs with a sharp mustard
dressing and loads of fresh vegetables. Perfect for hot summer fasting days.

FASTING LEVEL: Fast With Oil (the oil is in the mustard dressing; for strict oil-free days, dress with plain kvass and extra mustard)

SERVINGS: 4
TIME: 20 minutes (plus chilling)

INGREDIENTS:
- 1 litre bread kvass (unsweetened or lightly sweetened)
- 4 medium potatoes, boiled, cooled, and diced small
- 4 brined pickled cucumbers, diced small
- 1 bunch radishes (about 8), diced small
- 4 spring onions, thinly sliced
- 1 can (400 g) chickpeas, drained and rinsed
- Large bunch of dill, finely chopped
- Large bunch of parsley, finely chopped
- 2 tablespoons sunflower oil
- 2 tablespoons sharp mustard
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste

METHOD:
1. Whisk together mustard, oil, and vinegar in a small bowl to make a dressing. Season with salt and pepper.
2. In a large bowl, combine diced potatoes, pickled cucumbers, radishes, spring onions, and chickpeas.
3. Add the mustard dressing and toss to coat all vegetables.
4. Divide the dressed vegetables among serving bowls.
5. Pour cold kvass over each bowl — about 250 ml per serving.
6. Top generously with dill and parsley. Serve immediately.

NOTES:
- The kvass must be cold. Chill it overnight before making this dish.
- Chickpeas replace the traditional boiled eggs and add substantial protein.
- If you cannot find kvass, a mix of light beer and lemon juice works in a pinch, though purists will object.
- Cut all vegetables to roughly the same small size for the best texture.

NUTRITION (per serving, approximate):
Calories: 310 | Protein: 12 g | Carbohydrates: 48 g | Fat: 9 g | Fibre: 8 g