4 Worst Rated Eastern European Cold Soups

Ovdukh is a refreshing Azerbaijani cold soup made with yogurt, water, cucumbers, and spring onions. In order to prepare it, yogurt is combined with water that has been boiled, then left to cool. The concoction is then mixed with chopped cucumbers, spring onions, and herbs such as cilantro, dill, and purple basil. The soup can sometimes contain ground beef and chopped hard-boiled eggs, although the basic vegetarian version is much more popular. Ovdukh is especially popular on hot summer days.Expand

Dovga is a soup made by cooking yogurt with a variety of fresh herbs such as dill, mint, and coriander. It is the national dish of Azerbaijan and can be served either cold in the summer as a refreshment, or warm in the winter. If it's served chilled, it is often ladled into traditional, deep bowls called kasa, placed right next to the serving plates for the main dish. Unlike regular soups, Azerbaijani soups are more concentrated and dense in consistency. Dovga is also traditionally served at the wedding tables, not as a first course but between meat dishes, acting as a digestion booster.Expand

Okroshka is a classic Russian cold soup consisting of chopped vegetables, cooked meats, and potatoes in a base of kvass (a fermented wheat drink) or kefir. Depending on the regional varieties, the meat used in okroshka can range from tongue or sausages to smoked fish, ham, and doktorskaya kolbasa (bologna-style sausage). Almost all versions of the soup contain cucumbers, scallions, dill, radishes, and hard-boiled eggs, while some versions use fruits such as cherries and apples. It is said that the ratio of vegetables and meat should always be 1:1. The name of the soup is derived from the Russian verb kroshit, meaning to crumble or chop. Okroshka is extremely popular during the summer in Russia, because it is always served cold as a refreshment, along with being a highly versatile dish that is easy to prepare.Expand

Khaladnik is a cold beet soup that has been a staple of Belarusian cuisine since the late 18th century. It is made with boiled beets mixed with kefir, cucumbers, spring onions, and dill. The soup is traditionally served with a dollop of sour cream, a sprinkle of chopped dill, and often a hard-boiled egg on top. This refreshing summer favorite has a distinctive pink color and a fresh, sour taste that is perfectly contrasted by a side of boiled potatoes.Expand