Cup Tea

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The Old East Slavic word oladya as a proper noun is first attested in 1470. As a dish it is first mentioned in Domostroy, the 16th-century Russian book of household rules, instructions and advice. The word derives from Ancient Greek ἐλάδιον, diminutive of ἔλαιον, "olive oil", "oily substance".

The word latke denoting potato pancakes in Jewish cuisine is derived from oladka

Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes, carrot fritters, bean pancakes, rice pancakes, summer squash fritters, etc. Syrniki may also be considered a type of oladyi.

Oladyi - are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt.[5] It may contain various additions, such as apple or raisins.

Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as varenye, jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini.

Oladyi - are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt.[5] It may contain various additions, such as apple or raisins.

Oladyi - are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda.

The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad.

Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Salt and sugar can be added according to taste. In the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass.

Okroshka is always served cold. Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

Okróshka (Russian: окро́шка) is a cold soup of Russian origin and probably originated in the Volga region.

The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass.