Russian Russian okroshka is traditionally cooked on kvass, but it is very tasty, and everyone’s favorite dish of Russian cuisine also has many options. I offer you your favorite option – okroshka on yogurt and mineral water. The peculiarity of cooking in this way is that we will add the liquid individually to the plate.
Of course, a real Uzbek cold chalop soup is prepared on a mixture of katyk and cold water. Katyk is sour milk fermented with a Bulgarian stick. I propose to cook an adapted version – okroshka in Uzbek.