Turya is a cold soup that is based on water and bread, but its simplicity shouldn’t depress you. Some modern additions can turn turya into a refreshing and spicy meal.
Turya is often mentioned in classic Russian literature and old dictionaries as food for the poor, or a quick snack for peasants working in the field. It was usually cooked with fresh or dried bread, dressed with water, kvass or milk. It may resemble okroshka, but is made without pre-cooked vegetables and meat. Turya is notably accompanied with greens and onions.
In my family, this dish has not been cooked for about 40 years. I heard from my father how my great grandmother used turya as a quick lunch in the summertime. Now, I cook it myself using modern twists with bread and dressing.
Ingredients:
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- Kombucha - 1 liter
- brown (rye) bead - 4 slices
- eggs - 2 pcs
- greens + green onions
- oil
- garlic - 2 cloves
- salt
- pepper
Cooking:
1. Cut the bread in cubes.
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2. Squash garlic and mix oil, salt, pepper in a small bowl.
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3. Combine bread cubes with the oil mixture.
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4. Spread bread evenly over the baking tray and grill it in the oven for 5-6 minutes at 200°C. Watch the croutons carefully until they are nicely brown. You may stir them once and put back in the oven to be equally baked. They are ready once dry and crunchy.
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5. Chop the greens.
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6. Boil the eggs.
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7. Take fresh kombucha out from the fridge so that it is fresh and cold.
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8. Combine everything and eat the turya immediately at home. For an outdoor picnic, pack all the ingredients separately and enjoy this age-old Russian soup in the fresh air.
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