of cold cooked chicken. The
essential ingredients are the fresh
and pickled cucumbers and the
fennel which gives it its
characteristic flavour.
The okrochka which I enjoyed
many times at the Russian Club in
Athens was made with kwass* and
yoghourt was served separately.
Here is a recipe which can quite
easily be made in England. It is a
filling soup and should be served in
small quantities, when it makes a
refreshing first dish on a hot
evening.
1 cup diced fresh cucumber, ½ cup
diced frankfurter sausage or cold