ReceptnaptárTyurya (rye bread and onion kvass soup)
Tyurya is an old northern Russian peasant dish, a cold soup of rye bread, onion and kvass that was eaten on fasting days and in summer. It is quick, made from few ingredients, and refreshingly sour. Traditionally it was eaten with a wooden spoon, the whole family from a shared bowl.
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Method
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- Cut the rye bread into small cubes.
- Slice or chop the onion thinly and rub it lightly with salt so it releases its juice.
- Divide the bread cubes between two bowls and scatter the onion over them.
- Pour over the cold kvass or kefir.
- Drizzle with the oil and season with pepper to taste.
- Top with sliced egg and dill and serve immediately so the bread does not fall apart.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The kvass should be well chilled and not sweet, because the sourness gives it character.
- Pour it over just before serving so the bread stays crisp.
- Cold-pressed flaxseed oil can replace sunflower oil.
Frequently asked questions
How does it differ from okroshka?
Okroshka has vegetables and meat too; tyurya consists of bread, onion and kvass.
Is it vegan?
Yes, without the egg.
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More russian ideas
- Svekolnik (cold beet soup with kefir)
- Kulesh (millet soup with bacon)
- Potato soup with mushrooms (kartofelny sup)
- Tatar lamb soup (shurpa)
- Cream of mushroom soup with rye croutons (gribnoy krem-sup)
- Borscht (Russian beetroot-cabbage soup)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
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