OkroshkaNothing could be more delicious than iced okroshka on a hot summer's day. It is extremely easy to make, provided that you have some kvas. Kvas can be found in almost every Russian home in the summer. This thirst-quenching drink is a favorite of children and adults alike. Kvas was made and was extremely popular in Russia even in olden times. Nowadays, housewives usually make kvas from a concentrate which they buy in the shops. You can also buy bottled kvas or draught kvas from large barrels on the street. But it is of course not quite the same as the kvas drunk by the ancient Slavs. If you want to try real kvas and make okroshka, you need rye bread or rye rusks, yeast and sugar. To 1 litre of water take 40-50 grammes of rusks, 30-40 grammes of sugar and 2 grammes of yeast. Crush the rye rusks or rye bread dried in the oven, put the crumbs in an enameled pan, pour on boiled hot water, mix, cover and leave for 1-2 hours in a warm place, stirring from time to time. Pour off the liquid, add the sugar and yeast, dissolved in a small amount of cold boiled water, mix and leave for 10-12 hours. When the kvas begins to foam violently, strain it through cheesecloth, pour into sturdy bottles containing 3-4 raisins, cork tightly, and after 2-3 hours at room temperature, put them in the fridge. After 2-3 days the kvas will be ready to drink. And now you are ready to make okroshka. Take 300 grammes of cold boiled meat, 250 grammes of peeled cucumbers, 2 hard-boiled eggs and chop all this finely, (Incidentally, the word okroshka is derived from the Russian verb kroshit meaning 'to chop finely'.) Then chop 100 grammes of spring onions finely and mix them with a small amount of salt, until the juice runs. Add these onions, chopped eggs, mustard, sugar and salt to taste to 150 grammes of sour cream, mix well and dilute with 1.5 litres of kvas. Add the meat and cucumbers to this mixture, adding chopped radishes as well, if desired, and mix again. The okroshka is ready. You can use almost any kind of boiled meat for okroshka: beef, veal, tongue, lean lamb, or game. The proportions can be altered and okroshka gives a lot of scope to the inventive cook.
IV. Match the following English word combinations with their Russian equivalents:
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