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Tyurya

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

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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. 1

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

  2. 2

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

  3. 3

    Pour 2 cups chilled kvass over the ingredients.

  4. 4

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

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Questions

What is Tyurya?

A simple traditional cold bread soup made with dark rye bread and chilled kvass, finished with herbs and fragrant sunflower oil. This reference files it under Russian soup: made without cooking, rated easy and about 10 minutes start to finish.

Can I make Tyurya gluten-free?

Yes. The gluten in Tyurya 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 many calories are in Tyurya?

One serving (the recipe makes 2) is about 180 calories, with 5 g protein, 32 g carbohydrate and 4 g fat, plus 4 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Tyurya?

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. Halved, the rye bread drops from 4 slices to 2 slices; doubled, it is 8 slices. Every line in this entry carries its half and double quantity, 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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