So, first of all, rinse the potatoes and send them, right in the peel, cook until soft. If the potatoes are easily pierced, then we take them out of the boiling water and cool them down. To speed up the cooling process, you can fill it with cold water. We send a saucepan with water and chicken eggs to the stove. Cook for about nine to ten minutes from the moment of boiling and cool in cold water. In the meantime, let's prepare fresh vegetables. Rinse the radishes, cut off the tails on both sides. Cut into small squares.

Rinse the cucumbers, also cut the ponytails. Grind to small cubes.

Rinse the greens. Try to keep the herbs dry or leave them in the air to dry beforehand. Chop finely.

Cut the boiled eggs into small slices. Or use the boiled vegetable dicing attachment. This is very convenient and reduces the cooking time.

Cut the boiled potatoes and boiled sausage in the same way.

Send all prepared ingredients to a suitable container and mix gently. Refrigerate for a couple of hours to cool.

Pour dry okroshka in portions into a deep bowl. Season with salt and pepper. Add mustard and sour cream to taste. Pour in chilled kvass. Decorate with a wedge of boiled egg. Bon Appetit!

Classic okroshka on kvass is a cold soup consisting of a mix of vegetables and sausage (or meat). Perhaps this is the most popular dish in the heat, so the recipe for traditional okroshka is invariably relevant every summer.

Today we will tell novice cooks how to cook this simple Russian dish. Since our soup is summer, we do not regret the greens - okroshka should be as juicy and aromatic as possible. As for the dressing, there are a lot of options here: kvass, kefir, whey, or even plain boiled water. In our example, we preferred kvass.

Ingredients:

• boiled sausage - 200-250 g;
• potatoes - 400 g (3-4 pcs.);
• cucumbers - 300 g (2-3 pcs.);
• eggs - 4-5 pcs.;
• radish (optional) - a small bunch;
• green onions - a bunch (about 50 g);
• dill - a bunch (about 20 g);
• sour cream or mayonnaise - about 250 g;
• kvass - 1.5-2 liters;
• salt to taste.

How to cook okroshka on kvass with radish and sausage

1. Pre-boil potatoes in a peel. After cooling, peel and cut the tubers into small cubes, send them to a spacious bowl.
   
2. Boil in advance, cool and remove the shell, grind the eggs and transfer to the potatoes. We try to cut all the ingredients for okroshka into a single "caliber" (the only exception is greens).
   
3. Now a few words about the meat component of the dish. In our example, boiled sausage is used, but many prefer okroshka with meat. This option is permissible and even very common, but there is a limitation: the meat must necessarily be low-fat (after all, we are preparing cold soup), the best option is boiled beef. Also sausages, chicken breast, beef tongue are suitable for okroshka. So, cut the sausage (or meat) into cubes and send it to a bowl.
   
4. Be sure to try the cucumber before slicing. If the peel is bitter, we first cut it off with a knife and only then finely chop the juicy vegetable. Sometimes okroshka cucumbers are rubbed with coarse shavings to get more juice. A matter of taste!
   
5. Finely chop clean and dry greens. You can even grind the dill and onion in a mortar for maximum juice and flavor. Add green ingredients to the rest of the dish.
   
6. Finely chop the radish and put it in a bowl with our salad mix.
   
7. After mixing, distribute the mixture into portioned containers. We fill each portion with sour cream or mayonnaise.
   
8. Finally, pour the resulting dish with kvass. Both sour homemade and sweet store-bought are suitable. There are no restrictions: any option is allowed at your discretion! Season the dish with salt.
   

Classic okroshka on kvass with sausage and radish is ready! Enjoy your meal!

Okroshka is a primordially Russian dish that belongs to the category of cold soups. It is prepared mainly in the season of fresh harvest and spicy herbs, when it is hot and there is no strength to eat hot dishes. At this time, vegetables are full of useful vitamins and fresh aroma. But I must admit that I love okroshka even in winter - sometimes I want so much that I cannot resist, I go, buy what fresh vegetables there are, and “crumble”.

The principle of preparation is simple, it consists in grinding all vegetables, herbs and meat products, which are then poured with kvass or kefir, mineral water or whey. I have 17 of these okroshkas in my notebook, I collect recipes. Today I will share a classic recipe for okroshka on kvass with sausage. The easiest, fastest and most delicious recipe available. The ratio of products can be changed at your discretion. Before serving, the okroshechny mass is sent to the refrigerator for 30-40 minutes. Okroshka is served with sausage on kvass with sour cream, some people like it with mayonnaise.

Ingredients

• potatoes 300 g
• chicken eggs 4 pcs.
• fresh cucumbers 250 g
• red radish 250 g
• canned peas 200 g
• sausage 300 g
• green onions 1-2 bunches
• dill 1 bunch
• cockerel 1 bunch
• Salt to taste
• Ground black pepper to taste
• Sour cream

How to cook classic okroshka with sausage

1. 
   First of all, I take potatoes and rinse them well under running water. I do the same with chicken eggs. I put food in a saucepan, pour cold water and salt a little. Cook until cooked. The eggs will be ready 10 minutes after boiling. (Do not forget to take them out and cool in cold water), the potatoes will take longer. In the meantime, I am preparing ingredients that do not require heat treatment. I cut fresh cucumbers into small cubes. I put it in a deep bowl, so that later it would be convenient to mix all the slices.
2. 
   Radish is a must in my recipe. Cut the washed radish into small pieces and add to the cucumbers.
3. 
   Meanwhile, the potatoes were boiled. Peel the cooled potatoes and chop finely. I add to the rest of the ingredients.
4. 
   I also cut the peeled eggs into small pieces. I'm sending it to a bowl.
5. 
   I use chicken sausage. I chop it finely and add the already crumbled products to the slide.
6. 
   You can use fresh peas, pre-boiled or canned. Drain the liquid and add the peas to a bowl.
7. 
   In principle, almost all the ingredients are prepared, it remains to cut your favorite greens and send them to the rest of the products. Stir and put in the refrigerator for 30 minutes.
8. 
   Serve separately okroshechnaya mass, sour cream, kvass, salt and ground pepper. This way of serving is considered classic. I dress to taste, turning okroshka with sausage into okroshka with sausage on kvass, and enjoy. What I wish for you too!

Classic okroshka on kvass with sausage is the best of fresh vegetables grown by your own hands. Young radishes and stocky cucumbers, dill and parsley in okroshka go well with sour okroshka kvass. The other day I described in detail several recipes for cooking

Of course, not everyone has a vegetable garden. Still, it is better to buy vegetables in the market, and not in the supermarket. In addition, on the market you can at the same time purchase young potatoes and homemade eggs for okroshka. Whoever has tried it knows how different the taste and color of home eggs are from incubator eggs. I strongly advise you not to skimp and buy quality products for okroshka.

For vegetarians and those who are fasting, it is quite possible to make lean okroshka. Of course, they don't put any sausage or eggs in it. It is just as tasty, but healthier and low in calories. Just remember to cook for her.

The calorie content of this dish is 31 kcal per 100g. Keep in mind that it all depends on how much to put in okroshka such products as potatoes, sausages and mayonnaise. Therefore, calculate calories based on the composition of the ingredients.

Today in the article:

The classic recipe for okroshka with kvass and sausage

Okroshka is filled with sour cream or mayonnaise. I mix sour cream and mayonnaise in half. I advise you to cook. It is healthy and tasty, and it takes three minutes to cook.

If you use kvass from the store, then try to choose live, non-carbonated bread kvass.

As always, I have food in a large 3-liter saucepan. This is without taking into account kvass. For about 10 servings. We love thick okroshka. To whom this is too much, cut the amount of food in half.

The sausage can be replaced with ham, carbonate, or boiled pork. Boiled meat or chicken are great. If you don't like store-bought sausage at all, try making it yourself. Here are my delicious recipes

What you need:

How to cook:

1. I start by preparing all the products. I boil the potatoes in their uniforms. Eggs are hard-boiled and cooled. Peel eggs and potatoes to cool down completely. I wash the cucumbers, radishes and herbs and let them dry a little so that there is no excess water.
   
2. I cut cucumbers into small pieces. I pour it into a 3-liter saucepan, where I will mix all the ingredients. Sausage cut into small cubes is also sent there.
   
3. Before chopping boiled potatoes and eggs, you need to make sure that they have cooled down well enough. The cooled potatoes are easy to cut and the pieces do not stick together at all. She crumbled potatoes and eggs. Added to the pan.
   
4. Next I send a radish cut into thin slices. Next is the turn of chopped green onions, parsley and dill. I mix all the components.
   
5. I pour one and a half liters of homemade kvass into a saucepan. At this stage, salt and pepper.
6. I am preparing a dressing of sour cream, mayonnaise and mustard. I mix everything in a separate bowl and add to okroshka.
   
7. I add the dressing to the okroshka, mix well and cover with a lid. I put the pot in the refrigerator. The classic okroshka should be infused on kvass for about an hour. In an hour I serve it on the table.
   

What a wonderful cold, refreshing dish that turned out to be. Your family and guests will surely appreciate it.

Do not forget that this is a highly perishable product. Do not store okroshka for more than 12 hours, even in the refrigerator!

Better not to be lazy and cook fresh food again. all the more so that individually all products are stored for it for quite a long time.

Video recipe for okroshka on kvass with horseradish

We used only two methods of making okroshka on kvass. Hope they find it helpful to you. And I thank everyone who cooked with me today

If you liked these simple recipes, click on the social media buttons and save them on your page!

Many people like okroshka. It is especially relevant on a hot summer day, when you do not want to eat hot food. There are many recipes for cooking okroshka. It can be cooked with any vegetables. But a prerequisite should be the presence of a large amount of greenery. It is she who makes okroshka fragrant and truly spring even in winter.

Okroshka is made with kefir, whey, yogurt, mineral water. But in the classic version, bread kvass is used. Previously, in Russia, meat products that the hostess had were put into okroshka. Most often they added boiled or fried beef, veal, lamb, chicken, smoked tongue, corned beef, ham.

Modern housewives have made their own amendments to the recipe. Instead of expensive meat, they began to put boiled or smoked sausage, sausages, wieners, and ham into okroshka. And this version of okroshka quickly became popular.

The subtleties of cooking

• The taste of okroshka largely depends on how the vegetables are cut. The cut shape of the products must be the same. Vegetables can be diced, strips, or grated. Do not cut them large, as this will impair the taste of the dish.
• Vegetables must be completely cooled down, as mixing cold and warm foods will quickly sour.
• The classic version of okroshka with sausage is prepared with kvass, which is made independently. The kvass that is sold in stores is not suitable for it, since it contains a lot of sugar.
• Therefore, before you start cooking okroshka on kvass, you must first make it.

Kvass from black (rye) bread

Ingredients:

• black (rye) dried bread - 100 g;
• water - 2 l;
• sugar - 50 g;
• yeast - 2-3 g.

Preparation

• Cut the bread into slices. Dry in the oven. Brown two slices well.
• Fold in a glass jar, pour boiling water over. Close the neck with gauze and leave for 6 hours to infuse. During this time, the liquid will acquire a brown color and a pleasant bread aroma.
• Add sugar and yeast. Stir. Leave to ferment in a warm place. In a day, the kvass will be ready.
• Strain it through several layers of cheesecloth into another jar or glass bottle. Refrigerate to stop fermentation.

Kvass is ready. Now you can start cooking okroshka by choosing a suitable recipe.

Note: in order not to cook kvass again every time, do not throw away the used bread mass. If in the near future you do not plan to make kvass, pour it into a small jar and put it in the refrigerator so that it does not ferment. To get a new portion of kvass, add fresh crackers, sugar, yeast to a jar of bread grounds. Fill everything with warm water.

Whoever thinks that making kvass is a troublesome task can buy dry kvass and make it according to the recipe indicated on the package.

Vegetable okroshka on kvass with sausage

Ingredients:

• potatoes - 4 pcs.;
• carrots - 1 pc.;
• radish - 10 pcs.;
• fresh cucumbers - 2 pcs.;
• eggs - 2 pcs.;
• boiled sausage - 300 g;
• sour cream - 100 g;
• dill greens - a small bunch;
• kvass - 1.5-2 l;
• salt to taste;
• mustard to taste.

Cooking method

• Cook the potatoes "in their skins". Rinse it off with cold water. Cool it down. Peel. Cut into cubes.
• Peel the carrots. Cook in a separate saucepan. Cool and cut into the same cubes.
• Dip the eggs in hot water and cook for about ten minutes. If the shell is thin and you are worried that it will burst during cooking, put salt in the water. To easily peel the eggs, cool them in cold water. Clean up. Separate the whites from the yolks.
• Chop or mash the whites with a fork. Put the yolks in a cup, add the mustard, rub well with a spoon. Pour in a small amount of kvass and stir.
• Cut cucumbers and radishes into cubes. To make okroshka more juicy, you can grate them on a medium grater.
• Chop green onions.
• First cut the sausage into plastics and then into cubes.
• Put all the ingredients in a saucepan and dilute with kvass. Salt.
• Pour okroshka into a plate. Add sour cream and chopped dill.

Kvass okroshka with sausage and meat

Ingredients:

• boiled sausage, small sausages, sausages - 150 g;
• boiled meat - 150 g;
• fresh cucumbers - 2 pcs.;
• eggs - 3 pcs.;
• bread kvass - 1.5 l;
• ready-made mustard - 1 tsp;
• green onions - several feathers;
• salt to taste;
• horseradish ready - to taste;
• sugar - a pinch;
• dill - a few branches;
• sour cream - 1 tbsp.

Cooking method

• Peel the sausage, sausages and wieners from the film and cut into small cubes.
• Place the eggs in a pot of boiling water and cook for 10 minutes. Transfer to cold water and cool. Peel off. Separate the yolks from the whites.
• Cut the cucumbers, egg white into cubes. Chop the dill and green onions.
• Put the yolks in a bowl, rub thoroughly with a spoon. Add mustard, sour cream, salt and sugar. Mix well. Combine in a saucepan with kvass.
• Pour kvass over meat products, eggs and cucumbers and mix again. Pour into bowls.

Okroshka on kvass with sausage and radish

Ingredients:

• smoked or semi-smoked sausage - 200 g;
• potatoes - 4 pcs.;
• eggs - 3 pcs.;
• small green radish - 1 pc .;
• fresh cucumbers - 2 pcs.;
• green onions - a small bunch;
• sour cream - 100 g;
• salt to taste;
• ground black pepper - to taste;
• dill greens;
• bread kvass - 1.5 l.

Cooking method

• Boil the potatoes "in their uniform". Rinse with cold water. Cool it down. Peel.
• Hard boil the eggs. To do this, dip them in boiling water and cook for 10 minutes. Fill them with cold water, cool. Peel off. Without dividing them into whites and yolks, chop with a fork.
• Peel the radish. Grate with a cucumber on a medium grater.
• Cut the sausage into small cubes.
• Cut the green onion into thin rings.
• Place all ingredients in a saucepan. Pour in kvass. Season with salt and pepper to taste. Mix thoroughly.
• Pour okroshka into a plate, season with sour cream and sprinkle with chopped dill.

Note to the hostess

• If you have a lot of food chopped for okroshka (vegetables with sausage) and you are not sure that you will eat everything in one day, do not mix them with kvass. Put the prepared thick part of okroshka without sour cream in a saucepan or bowl and put it in the refrigerator. In this form, the products will last longer.
• Often, the taste preferences of households differ: one loves liquid okroshka, while the other eats only thick. In this case, vegetables are not mixed with kvass, but served separately. Everyone combines chopped vegetables and kvass directly on their plate, and then season with sour cream or kefir. To add spice to okroshka, sour cream can be replaced with mayonnaise.
• If the kvass is not acidic enough, vinegar is added to okroshka.
• Okroshka should not be fresh. But you need to salt it carefully, because salt dissolves in cold kvass for a long time. Therefore, it is very easy to oversalt the dish.
• If you want to try the Ural okroshka, instead of fresh cucumbers, put sauerkraut squeezed from the brine and finely chopped. Combine the ingredients with kvass. Add sour cream and chopped dill. Stir.