Tyurya

Name: Tyurya
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Russian
Ingredients: 4 slices stale dark rye bread, cubed; 1/4 cup green onions, sliced; 2 tbsp fresh dill, chopped; 2 cups chilled kvass; 2 tsp unrefined sunflower oil; 1/2 tsp salt

A simple traditional cold bread soup made with dark rye bread and chilled kvass, finished with herbs and fragrant sunflower oil.

10 minEasyServes 2180 cal/serving

RussianSoupNo-CookVeganVegetarianHalal-friendlyKosher-styleDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 slices stale dark rye bread, cubed
1/4 cup green onions, sliced
2 tbsp fresh dill, chopped
2 cups chilled kvass
2 tsp unrefined sunflower oil
1/2 tsp salt

Instructions

1

Place 4 slices cubed stale dark rye bread into soup bowls.
2

Top with 1/4 cup sliced green onions and 2 tbsp chopped fresh dill.
3

Pour 2 cups chilled kvass over the ingredients.
4

Drizzle with 2 tsp unrefined sunflower oil and season with 1/2 tsp salt before serving immediately.

Questions

Can I make Tyurya gluten-free?

Yes. The gluten in this entry is 4 slices stale dark rye bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tyurya keep?

It is served cold: refrigerate it up to three days and stir before serving. Do not freeze it; the texture coarsens.

Can I halve or double Tyurya?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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