Okros

Okros is a traditional dish from the Caucasus region, particularly popular in the republics of Dagestan and Chechnya. It is a hearty stew made with a variety of ingredients, including meat (such as beef, lamb, or mutton), vegetables (like onions, carrots, and potatoes), and spices. The dish is typically cooked in a large pot with a significant amount of water, allowing the ingredients to simmer and meld together over a long period.

The name "okros" is derived from the Russian word "okroska," which means "reddish" or "rust-colored," referring to the dish's characteristic reddish hue due to the use of red peppers and other spices. The stew is known for its rich, robust flavor and is often served with bread or rice.

Okros is a staple in the cuisine of the Caucasus region and is enjoyed by locals and visitors alike. It is a comforting and nourishing dish, perfect for colder months when the region experiences harsh winters. The recipe can vary depending on the family or region, but the core ingredients and cooking method remain consistent.