📝 About This Recipe
Tyurya is a humble, ancient Russian masterpiece that predates the more famous Okroshka, offering a cooling reprieve on sweltering summer days. This rustic 'cold mash' combines the deep, malty tang of fermented Kvass with the sharp bite of fresh onions and the comforting heartiness of toasted rye bread. It is a dish of pure simplicity and peasant ingenuity, celebrating the soul of Russian grain culture in every crisp, refreshing spoonful.
🥗 Ingredients
The Liquid Base
- 1.5 liters Dark Bread Kvass (unfiltered and chilled, preferably homemade or a high-quality fermented brand)
The Bread Element
- 300 grams Borodinsky or Dark Rye Bread (stale bread works best; crusts removed if preferred)
- 2 tablespoons Sunflower Oil (unrefined/fragrant Russian style is best)
- 1/2 teaspoon Salt (for seasoning the bread)
The Aromatics and Vegetables
- 1 large bunch Green Onions (finely chopped)
- 1/2 small Yellow or White Onion (minced very finely)
- 6-8 pieces Radishes (grated or cut into matchsticks)
- 1 medium English Cucumber (peeled and finely diced)
- 1 clove Garlic (peeled and halved)
Herbs and Seasoning
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 teaspoon Black Pepper (freshly ground)
- to taste Coarse Sea Salt
- 1-2 teaspoons Prepared Horseradish (optional, for extra heat)
👨🍳 Instructions
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1
Place your Kvass in the refrigerator at least 2 hours before preparation; Tyurya must be served ice-cold to be authentic.
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2
Slice the dark rye bread into small cubes, approximately 1 cm in size. If the bread is very fresh, let the cubes sit out for an hour to dry slightly.
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3
In a heavy skillet, heat the fragrant sunflower oil over medium heat. Toast the bread cubes for 3-5 minutes, tossing frequently, until they are slightly crisp on the outside but still have a bit of give.
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4
Rub the inside of a large wooden or ceramic serving bowl with the cut side of the garlic clove to release the essential oils.
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5
Place the finely chopped green onions and minced yellow onion into the bottom of the bowl. Sprinkle with a generous pinch of coarse salt.
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6
Using a wooden spoon or a pestle, lightly bruise the onions against the salt until they begin to soften and release their juice. This creates the flavor base.
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7
Add the diced cucumbers and grated radishes to the onion mixture. Stir to combine.
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8
Fold in the chopped fresh dill and black pepper. If using horseradish for a spicy kick, stir it in now.
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9
Pour the chilled Kvass over the vegetable and herb mixture. Stir gently to integrate the flavors.
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10
Taste the liquid. Depending on the sweetness of your Kvass, you may need an extra pinch of salt to balance the profile.
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11
Divide the soup into individual chilled bowls. Only add the toasted bread cubes at the very last second before serving to ensure they maintain a pleasant crunch.
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12
Drizzle a tiny bit more unrefined sunflower oil over each bowl for a nutty aroma and serve immediately.
💡 Chef's Tips
Always use unrefined sunflower oil; its toasted seed aroma is fundamental to the flavor of Tyurya. If you cannot find Kvass, a mixture of chilled water with a splash of apple cider vinegar and a touch of molasses can serve as a quick substitute. Do not let the bread soak in the liquid for more than a minute or it will turn into an unappealing mush. For a more filling version, you can add a finely chopped hard-boiled egg, though traditional Tyurya is often vegan. Ensure all vegetables are chopped very finely so you get a bit of everything in every spoonful.
🍽️ Serving Suggestions
Serve with a side of cold, boiled new potatoes seasoned with salt and dill. Pair with a glass of extra chilled Kvass or a crisp, light lager. Offer a dollop of thick Smetana (sour cream) on the side for those who prefer a creamier texture. Accompany with salt-cured pork fat (Salo) and a few cloves of raw garlic for a truly traditional experience. Enjoy as a light lunch following a morning of gardening or outdoor activity.