Good afternoon friends!

Okroshka is a traditional dish of national Russian cuisine. This cold soup is very popular on a hot day and even more so in the summer.

The dish consists of two parts. The liquid part is kvass, kefir, mineral water, whey, kombucha, beer, cabbage or cucumber pickle. Solid part - boiled meat, sausage, fish, raw vegetables, eggs, dressings (sour cream, mustard, horseradish, spicy herbs).

The main ingredient is white kvass, made from rye and barley malt, with the addition of rye and wheat flour. Recently they have begun to use for refueling: kefir, yogurt, mineral water, beer. You can also quickly prepare it at home by purchasing ready-made semi-finished products in the store. It should be sour, unlike sweet bread.

In previous issues, we learned about mineral water and found out. Be sure to check it out...

Using this recipe, you will definitely get a very tasty classic okroshka on kvass with sausage. I’ll give you three interesting tricks, and if you read to the end, you’ll find out about them.

Ingredients:

• kvass - 2 liters
• sausage - 200 grams
• potatoes - 4 pieces
• radishes - 1 bunch
• cucumbers - 2 pieces
• eggs - 2 pieces
• horseradish - 1 tbsp. spoon
• mustard - 1 to taste
• green onions, dill
• sour cream 15% - 100 grams
• salt - to taste

Preparation:

General cooking principles:

• chop the ingredients
• prepare the dressing
• pour kvass
• cool down
• add herbs and sour cream (mayonnaise)

When boiling eggs, they must be placed in cold water, so they will not crack during cooking. And if they are still cracked, add a pinch of salt; salt water prevents the egg from leaking out of the shell. Bring the water to a boil and cook the eggs for 10 minutes. Then cool them in cold water, peel and separate the yolk from the white.

Place egg yolks, salt, mustard, horseradish, chopped dill in a bowl. Grind everything well and mix. The combination of mustard and horseradish is rare, but in our case this is what we need. Mustard will give the dish a sharp and piquant taste. Horseradish will add heat and remove the sweetness from kvass.

Add a little kvass to this okroshka dressing, stir with a whisk and leave to infuse for 10 minutes.

Finely chop the egg white.

How to cook potatoes deliciously? If you cook it in its “uniform”, then when cutting it it turns out viscous and sticks to the knife. You can cook it differently.

Chip 1. Peel the potatoes, cut into cubes, place in boiling salted water and cook for 10 minutes

Then immediately drain into a colander and cool with cold water. It turns out very beautiful potatoes that do not fall apart.

Cut fresh green cucumbers into strips.

Cut off the roots and tops of the radishes. There is no need to peel the skin, it contains mustard oils that are beneficial for the body, and the beautiful red color will add color to the dish.

It is advisable to take high-quality sausage, in a natural casing, boiled without fat. Preferably without all sorts of flavoring and aromatic additives that can change the taste of okroshka. If desired, you can use smoked or semi-smoked sausage. Children like it with boiled sausages.

Which kvass to choose? Better okroshechny or white. Buying fresh, okroshka kvass in the store is a great success. We take fresh, draft, bread, but it is sweet.

Chip 2. A spoonful of grated horseradish removes the sweetness in kvass. In the absence of kvass, you can use beer, diluting it in a 1:1 ratio

The best way to make homemade bread kvass is a video recipe.

Well, we have prepared all the necessary ingredients and homemade kvass. All that remains is to prepare the mixture. Add all ingredients to a bowl with okroshka dressing, add kvass, salt, and stir.

The correct ratio of all ingredients and kvass is the key to delicious okroshka

Chip 3. If you need to quickly cool the soup, add a few ice cubes.

Place in the refrigerator for 30 minutes. If desired, add chopped green onions and sour cream. The result is a cold and refreshing soup that will quench both thirst and hunger! Serve with rye bread, chilled.

Bon appetit! Good luck and have a hot summer!

If you liked the recipe, click "Class". And be sure to share your favorite recipe in the comments.

Okroshka is a cold soup that our ancestors traditionally prepared in the summer. This dish still performs two important functions today - it saves you from the heat and gives you a feeling of fullness. Do you know what is needed for okroshka? If not, we recommend that you read the contents of the article.

History of the dish's creation

The name comes from the old Russian word “kroshevo”. This is what our grandparents called everything that was crumbled into food and then filled with kvass, whey or cucumber brine. Some sources claim that okroshka was invented more than 1000 years ago. Initially, it was eaten by peasants. They had to work in the fields in the heat. And in order to cool down a little, and at the same time to refresh themselves, they ate okroshka. The food supply for her was meager. Today, many of us are asking the question: “What ingredients are needed for okroshka?” But the peasants did not have much choice. They prepared a refreshing stew from onions, radishes and bread kvass.

Soon okroshka began to appear on the tables of the upper classes. The nobles liked the peasant stew. But they decided to add ingredients such as eggs, boiled meat and sour cream to it. Later, recipes appeared that called for the use of boneless fish.

Do you want to please your kids and husband with a tasty, satisfying and at the same time refreshing dish? You simply cannot find a better option than okroshka. It's ready in minutes. This dish can feed a large family. What do you need for okroshka? Now you will find out about it.

Buying groceries

We go to the nearest vegetable market or supermarket. One of the main ingredients is meat. This is what makes the dish satisfying. It is advisable to buy low-fat varieties, for example, veal or beef. Some housewives prefer a more economical option - boiled sausage. But the real delicacy will be okroshka, to which beef tongue has been added. If you want to make a light fish soup, then use cod, perch or stellate sturgeon.

Don't forget the greens. Without it, okroshka is not as tasty and aromatic. Dill, parsley, cilantro and green onions need to be finely chopped, placed on the bottom of the pan and mashed with a masher.

Refueling

What to fill the okroshka with? Here you need to be guided by the taste preferences of all family members. Some people love others - whey. Potatoes and cucumbers can be cut or grated.

Every year more and more foreign tourists visit Russia. They want to get to know better not only our culture, but also our cooking. In the summer, okroshka is served in restaurants in Moscow and other large cities. Foreign guests are happy to order cold soup, which includes many ingredients. Siberian-style okroshka is especially popular. How to prepare it at home? What do you need for okroshka with kvass? Take a notepad and write down.

Grocery list:

• eggs - 3 pieces;
• 100 g ham;
• wild garlic to taste;
• one potato
• green onions to taste;
• one fresh cucumber;
• kvass.

What do you need to prepare okroshka?

1. Potatoes must be boiled in their skins. When it cools down, clean it.

2. Boil the eggs hard. Cool, remove the shell.

3. Chop the cucumber and place it in a deep salad bowl.

4. Chop the wild garlic. Add to cucumber.

5. Cut the potatoes into cubes. Place in a salad bowl.

6. Chop the ham (preferably into cubes). Eggs can be chopped with a knife or passed through an egg slicer. Add to other ingredients.

7. The greens must be chopped and put into okroshka.

8. Mix the resulting salad thoroughly. Salt.

9. Place the okroshka on deep plates. Fill with kvass. Mayonnaise or sour cream is used as a dressing. The dish is served to the table with pieces of black bread. We wish everyone bon appetit!

Ingredients:

• 3 eggs;
• sour cream;
• 5-6 radishes;
• 300 g boiled sausage;
• 3-4 potatoes;
• kefir;
• a little table mustard;
• 3-4 cucumbers;
• dill;
• green onions;
• salt.

Making okroshka with kefir

We follow the instructions:

1. Boil When it cools down, cut into cubes.

2. Grate the cucumbers (skin can be used). We do the same with radishes.

3. Cut the sausage into cubes.

4. Boil the eggs hard. Grind one yolk and three whites. And the remaining yolks will be used to prepare the dressing.

5. Grind the chopped green onions with salt until the juice comes out.

6. Now you need to make a gas station. To do this, grind the yolks, sour cream, a little dill, salt, mustard and ground pepper. We dilute the resulting mixture with a small amount of kefir. Leave for 10-15 minutes. This dressing performs two functions - a thickener and a flavoring agent.

7. In a cup or pan, combine ingredients such as eggs, sausage, cucumbers, potatoes and radishes. Mix it all. Salt. Distribute the resulting salad among deep plates. Pour kefir into each of them. Sprinkle chopped dill on top. Cold soup can be seasoned with mustard, sour cream or mayonnaise. Whoever likes it.

Okroshka on water with vinegar

Product set:

• 250 radishes;
• 4 eggs;
• 60 g arugula;
• 400 ml water;
• 1 tbsp. l sour cream;
• 4 cucumbers;
• 200 g pork kebab;
• 1 tbsp. l vinegar (9%);
• salt.

Instructions for preparing okroshka in water with vinegar:

Step No. 1. Wash the cucumbers. Cut into cubes or grate.

Step No. 2. Let's start processing the radishes. Rinse with tap water, remove the tails and grate.

Step No. 3. Shish kebab should be cooked on the grill or in the oven. When the meat has cooled, cut it into cubes.

Step No. 4. Grind the arugula.

Step No. 5. Boil hard-boiled eggs. Let cool. Grind on a grater.

Step No. 6. Place all these ingredients in a deep cup or pan. Mix. Salt.

Step No. 7. Now you need to make a gas station. Take 1.5 cups of cooled boiled water, 1 tbsp. l sour cream and vinegar. Mix in a separate plate. Season the okroshka with the resulting mixture. It turns out very tasty and unusual.

Whey okroshka recipe

Grocery list:

• 10 sprigs of dill;
• 6 eggs;
• 1 liter of whey;
• 350 g boiled sausage;
• 200 g radish;
• 5 potatoes;
• 200 g cucumbers;
• 200 ml sour cream;
• salt.

Preparation:

1. Place on the table everything you need for okroshka. First, boil the eggs and potatoes (separately). It will take just a few minutes. When the eggs have cooled, peel them. The potatoes also need to be cooled and then the skins removed.

2. Chop all vegetables (except radishes) and sausage into cubes. You can simply chop the greens.

3. Place these ingredients in a saucepan. Mix. Salt. Add sour cream. Mix again.

4. Before serving the dish, pour whey into the okroshka. Distribute the soup among plates. Sprinkle chopped dill on top.

Mineral water okroshka recipe

Ingredients:

• 1 bunch of green onions;
• 2 eggs;
• one cucumber;
• 5-7 radishes;
• 2-3 liters of mineral water;
• lemon - 1 piece;
• 200-250 g sour cream;
• 100 g boiled beef;
• two potatoes;
• a bunch of dill;
• salt.

Preparation:

1. Rinse dill and onions with water. Grind them, put them in a saucepan, mix with salt and lemon juice. Mix.

2. Boil the potatoes in their jackets. Cool, then cut into cubes and add to the onion and dill.

3. Eggs must be hard-boiled. Grind the yolks and whites and add to the pan.

4. Wash the cucumber and radish in running water. Grate on a coarse grater. Put it in okroshka.

5. Boil the meat until fully cooked. Cool and cut into strips or cubes. Add to the pan.

6. Pour 1 liter of mineral water into this bowl. Add sour cream. Mix. Add the remaining water to the desired thickness. All that remains is to distribute the okroshka among the plates and invite the household members to the table. Bon appetit!

Additionally

Who said that you only need to put meat or sausage in okroshka? Nothing like this. Some modern housewives prefer to cook fish okroshka.

We will need:

• 1.5 liters of kvass;
• 3 potatoes;
• 0.5 kg of fish;
• two eggs;
• a bunch of radishes;
• 1 tsp sugar;
• some green onions;
• 2-3 tbsp. l sour cream;
• 2 cucumbers;
• 1 tsp table mustard;
• salt.

Preparation:

1. Boil the fish. Then we clean it from the bones and cut the pulp into cubes.

2. Cool the cooked one, peel it and chop it.

3. Wash cucumbers and radishes and cut them (preferably into cubes).

5. Place the following ingredients in the pan: radishes, potatoes, fish, onions and cucumbers.

6. In a separate cup, grind the yolks with salt, sugar and mustard. Mix them and dilute with the specified amount of kvass.

7. Pour the seasoned kvass into the pan with the crushed ingredients. Add sour cream. Sprinkle with chopped dill. Fish okroshka is ready to eat.

Finally

We talked about what is needed for okroshka. The recipes contained in the article are suitable for both novice housewives and experienced cooks. You can please your family with different types of okroshka. The ingredients included in the summer soup give you a feeling of fullness, but at the same time do not harm your figure at all.

boiled sausage - 250 g (smoked or boiled)

sour cream - 250 gr

village kvass - 2 liters

chicken eggs - 3 pcs

young potatoes - 3 pcs.

radishes - 9 pcs.

fresh cucumber - 2 pcs.

dill, parsley, green onions - not for everyone

salt - to taste

Cooking method:

First you need to boil the eggs and then cut them into small cubes or cut into four parts.

Afterwards, we do the same procedure with the potatoes, boil them and cut them into cubes.

Now peel the skin of the fresh cucumber (if it is hard) and cut into cubes slightly smaller than potatoes and sausage.

We also finely chop the radishes into cubes.

The next step is to finely chop all the greens that you have prepared.

Afterwards, all the ingredients need to be combined and mixed thoroughly. This is the main composition of okroshka.

Now put one portion of okroshka on a plate and add 1 tbsp. spoon of sour cream.

Then pour kvass into a plate and mix thoroughly.

We carry out this procedure for each portion separately, not forgetting to add salt to taste to the okroshka.

Bon appetit!

7 secrets of okroshka

Secret No. 1: No - sausage. Yes - meat

Some chefs believe that adding sausage to okroshka is a crime. They strongly recommend using meat (veal or beef) to prepare okroshka.

Recipe: cut well-boiled potatoes (2-3 pcs.) into slices (but not into cubes), finely chop hard-boiled eggs (3 pcs.), cut fresh cucumbers and radishes into very thin strips (to taste).

Then finely chop a large bunch of dill and a little parsley. Cut boiled veal (300 g) into thin fibers.

First grind the green onion with salt, take more onion.

Mix all the ingredients, add salt, add a little sugar and pour kvass over the finished dish, adding sour cream and stirring.

In this form, the okroshka can be stored in the refrigerator until the next day and tomorrow it will become even tastier.

Secret No. 2: “Svoysky” (homemade) kvass

Few people prepare kvass for okroshka at home, but there are dedicated housewives who don’t spare time for it. But it's worth it.

Recipe: for 5 liters of kvass you need 1 kg of rye bread, better than Borodinsky.

Cut the bread into even squares and toast in the oven until dark brown.

Pour hot boiled water (6 liters) over the crackers and let them brew for 6-8 hours.

Strain, leave one liquid, add 10 tablespoons of sugar, 30-50 grams of dry, washed raisins and 20 g of dry yeast. Leave to ferment for 12 hours. Thick foam will indicate that the process is in full swing.

Wait until the kvass has a characteristic sour taste. Then leave it to cool for 12 hours - and the kvass is ready.

To prepare the next portion of kvass, the sediment is used - the leaven from the previous kvass (instead of yeast).

Secret No. 3: mineral water

For those who are too lazy to bother with kvass, housewives have found a solution - this is a sourdough based on kefir and mineral water.

Recipe: finely chop all the usual ingredients of okroshka and start making sourdough.

Take highly carbonated mineral water, mix it with kefir in a 1:1 ratio, squeeze in the juice of one lemon, add sour cream and salt.

Let the starter brew for a while and pour it over the vegetables.

Secret No. 4: dressing from egg yolks with mustard

Some housewives call this gas station a discovery.

Recipe: yolks of boiled eggs, sugar and salt need to be ground with mustard and diluted with a very small amount of kvass.

This filling is done in advance. It is poured into the rest of the kvass and cools very well.

At this time, products for okroshka are cut. When serving, vegetables are first laid out in a deep plate, then they are filled with sourdough and a good spoonful of sour cream is placed in each plate.

Sprinkle everything on top with dill.

Secret #5: mushrooms

For okroshka you can use both fresh and salted or pickled mushrooms.

Recipe: cut 400 g of mushrooms into small cubes (fresh ones are well salted), fresh cucumbers (200 g), boiled carrots, potatoes, green onions, whites of boiled eggs.

Grind the yolks with mustard and a large amount of sour cream (200 g).

Now pour the chopped vegetables with 1.5 liters of fresh bread kvass, season with a mixture of yolks, mustard and sour cream, add salt and sugar and let it brew in a cold place.

Before serving, add sour cream and chopped dill.

Secret #6: beer and shrimp

This recipe, according to reviews from housewives on the forums, is their husbands’ favorite.

Recipe: finely chop one large cucumber, a couple of radishes, 1 large potato, 1 boiled egg, 200 g of boiled meat or boiled sausage, 50 g of shrimp.

Now fill all the products with 0.5 liters of your favorite beer (preferably dark varieties), add mayonnaise, salt and pepper to taste.

By the way, you can use non-alcoholic beer - it will perfectly replace kvass.

Secret No. 7: fish and cranberries

To prepare this okroshka, you can use either fresh or frozen cranberries.

Recipe: Place several cranberries in ice trays, fill with mineral water and freeze.

Pour 1 glass of cranberries into 1-1.5 liters of boiling water and boil for 2-3 minutes, strain by squeezing the berries.

Cut two potatoes, a cucumber and 2-3 boiled eggs into cubes. Crush a bunch of dill, 1 bunch of green onions, 1/2 bunch of parsley with salt, mix everything, add cold cranberry broth.

Place pieces of fish (300-400 g pike perch fillet) into plates, pour okroshka, season with sour cream and sugar. The finishing touch: add ice cubes with berries and sprinkle with chopped herbs.

Good afternoon, our dear readers. In the last issue we talked about how to make delicious homemade kvass. Now we’ll find out how okroshka is prepared with kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to escape the heat while still eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left from the refrigerator a little at a time, cuts it into salad and pours it, for example, with kvass. So we got okroshka.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is not for everyone. Most of all, in the summer we prefer to make okroshka with kvass.

It is better to choose fresh products for okroshka. But it’s best to take homemade kvass that has brewed well. And if there is none, then you can buy store-bought, but it’s better to choose natural, live-fermented one. Then okroshka with kvass will turn out just right.

We present to you several recipes that we periodically make ourselves. Very tasty and satisfying, we recommend that you try these recipes too. Let's start with the classics, okroshka with sausage.

Classic - okroshka on kvass with sausage.

The amount of ingredients is given for a full three-liter pan. This is of course without kvass. Well, the amount of kvass is up to your discretion, everyone likes it differently, some like it thick, some like it thin. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the crumbled mixture remains the next day, it can be stored in the refrigerator. This will not affect the taste in any way.

We will need:

• Boiled sausage - 300 gr;
• Potatoes - 4 - 6 pcs (depending on size);
• Egg - 5 pcs;
• Fresh cucumber - 4 pieces (small);
• Radishes - 250 - 300 gr;
• Green onions - a bunch;
• Dill - 0.5 bunch;
• Parsley - 0.5 bunch;
• Grated horseradish - 2 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Salt - to taste;
• Sour cream - for serving;
• Kvass - 1.5 - 2 liters.

Any housewife knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be either very small or extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be approximately the same. The good thing about okroshka is that it contains a lot of things. That’s why we put “a lot” of everything.

Only high-quality and tasty products will produce high-quality and tasty okroshka.

It is better to take sausage without fat. The “Ostankinskaya” or “Doctorskaya” variety is good, preferably in a natural casing.

Cut it into small cubes.

Sometimes it is prepared with semi-smoked sausage and even fried sausage. But I think that this is already for gourmets. Regular boiled sausage is usually used in our okroshka recipe.

Cut pre-cooked and cooled potatoes into medium-sized cubes. In order for it to cut easily, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all ingredients into the same size. This way the dish will look more aesthetically pleasing.

Step 3.

Boil the eggs, cool in cold water and cut into cubes. To make this easier, use an egg slicer. In this case, the cubes will be slightly smaller than the others when cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the stems and both sides and peel as necessary. As mentioned above, it is better to purchase fresh, medium-sized radishes. This vegetable is juicy, strong, with a moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already excessively bitter, moreover, they are often empty inside, and their skin is very hard and fibrous. It is better not to use such radishes in this dish.

The same goes for cucumbers. It is better to take them in medium or small size. These fruits have a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cut the cucumbers into standard size cubes, as you cut other components as well.

Step 6.

Also chop the greens, cutting off coarse stems if necessary.

After cutting, place all ingredients in a saucepan.

Chop the green onions as usual, place in a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and add it to the total mass, it will just float in the soup, and you can taste it a little when we eat it. Grated onions will release juice, and this juice will nourish literally every piece cut into an okroshka mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind everything together. Add a spoon or two, adjust it yourself. But I’ll tell you right away, even adding two spoons of both, you won’t feel it in the dish. It won't be spicy.

In general, there are no unnecessary steps in preparing real tasty okroshka. Everything is necessary and important! Sometimes they say - “What is it, I crumbled everything and filled it with kvass...” I won’t argue, it will also be okroshka, but try to make it once according to the rules, as they have been preparing it since ancient times, then you will feel the difference. It’s not for nothing that it has a name – classic! This means that there are certain requirements for its preparation, and there are also certain cooking rules.

Step 9

Now add the mashed mass to the general cutting. Add salt to taste and place in the refrigerator for at least 20 minutes to cool the mixture.

Now, as for kvass. In the old days, white unsweetened kvass was prepared especially for the dish; it was prepared from wheat raw materials.

You can also use store-bought kvass, but preferably a good, live-fermented one. But it is advisable to use homemade kvass of your own production.

The main thing is to cool the kvass in the refrigerator.

Well, now that everything is cut and cooled, it’s time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, maybe someone will want to add it. Also, don’t forget to add sour cream; everyone will need to put it on their plate.

Of course you need bread and fresh herbs. Well, you can put fresh garlic on the table. Served with black bread, it will be very tasty!

Divide the salad mixture among plates. Don't be sorry, put in more. And fill it with cold kvass, be sure to flavor it with sour cream. Serve immediately and eat with pleasure!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since currently the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.

We will need:

• Boiled veal - 150 g;
• Chicken fillet - 150 gr;
• Boiled potatoes - 3 - 4 pcs;
• Boiled eggs - 4 - 5 pcs;
• Fresh cucumbers - 4 pieces (medium);
• Green onion - 100 gr;
• Parsley, dill - 50 g each;
• Sour cream - 1 glass;
• Sugar - 0.5 teaspoon;
• Salt - to taste;
• Mustard - 0.5 teaspoon (or to taste);
• Kvass - 1.5 - 2 liters.

Okroshka with kvass according to this recipe is quite versatile; you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you wish.

Boil potatoes and eggs.

Cut all ingredients into small cubes or sticks. Chop the greens and chop the green onions. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. Our meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped products.

Stir and refrigerate for 30 to 60 minutes until slightly fermented.

Then put the okroshka mixture on everyone’s plate and pour in the required amount of kvass chilled in the refrigerator.

Vegetable okroshka.

This kvass okroshka is very healthy, as it contains many vitamins in vegetables. It’s also very tasty and we couldn’t just ignore it.

We will need:

• Bread kvass - 1 l;
• Potatoes - 2 pieces;
• Beets - 1 piece;
• Carrots - 1 piece;
• Green onions - 60 g;
• Cucumbers - 2 pieces;
• Sour cream - 2 tablespoons;
• Chicken egg - 2 pieces;
• Sugar - 1 teaspoon;
• Salt to taste;
• Mustard to taste.

Cut boiled and cooled beets, carrots, and fresh cucumbers into small cubes.

Step 2.

Grate the boiled potatoes.

Step 3.

Finely chop the green onions and mash with a spoon, adding a little salt to soften them and release juice.

Step 4.

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Combine mashed green onions with potatoes, yolks, sour cream, sugar, salt, mix it all, dilute with kvass, add chopped beets and carrots.

When serving, add chopped dill to the okroshka.

Okroshka on kvass with hunting sausage.

I especially like this recipe because it contains my favorite hunting sausage. They give a very piquant taste. I love smoked meats in many dishes, and in okroshka it’s generally very tasty. I advise everyone to try this recipe.

We will need:

• Potato - 200 g;
• Bread kvass - 1 l;
• Boiled sausage - 100 g;
• Radishes - 2 pieces;
• Cucumbers - 1 piece;
• Hunter's sausages - 2 pieces;
• Dill to taste;
• Green onions to taste;
• Chicken egg - 2 pieces.

Classic okroshka with kvass and sausage is the best fresh vegetable grown with your own hands. Young radishes and fragrant 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 vegetable gardens. Still, it is better to buy vegetables at the market rather than in the supermarket. In addition, at the market you can also buy young potatoes and home-made eggs for okroshka. Anyone who has tried it knows how different the taste and color of homemade eggs are from hatchery eggs. I strongly advise you not to skimp and buy quality products for okroshka.

For vegetarians and those who fast, it is quite possible to make Lenten 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 don't forget 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 you put in the okroshka such as potatoes, sausage and mayonnaise. Therefore, calculate calories based on the composition of the ingredients.

Today in the article:

Classic recipe for okroshka with kvass and sausage

Okroshka is seasoned with sour cream or mayonnaise. I mix sour cream and mayonnaise in half. I advise you to prepare it. It is healthy and tasty, and can be prepared in three minutes.

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

As always, I have enough food for a large 3-liter pan. This does not include kvass. Makes approximately 10 servings. We love thick okroshka. For those who find this too much, cut the amount of food in half.

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

What you will need:

How to cook:

1. I start by preparing all the products. I boil the potatoes in their jackets. I boil the eggs hard and let them cool. I peel the eggs and potatoes until they are completely cool. I wash the cucumbers, radishes and greens and let them dry a little so that there is no excess water.

2. I cut the 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 crumbling boiled potatoes and eggs, you need to make sure that they have already cooled sufficiently. Cooled potatoes are easy to cut and the pieces do not stick together at all. Chopped up the potatoes and eggs. Added it to the pan.

4. Next I send the radishes cut into thin slices. Next is the turn of chopped green onions, parsley and dill. I mix all the ingredients.

5. I pour one and a half liters of homemade kvass into the pan. At this stage I add salt and pepper.

6. I prepare a dressing from sour cream, mayonnaise and mustard. I mix everything in a separate bowl and add it to the okroshka.

7. Add the dressing to the okroshka, mix thoroughly and cover with a lid. I put the pan in the refrigerator. The classic okroshka should be infused with kvass for about an hour. I'll serve it in an hour.

This is such a wonderful cold, refreshing dish. Your family and guests will definitely appreciate it.

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

It’s better not to be lazy and cook fresh again. Moreover, individually all products for it are stored for quite a long time.

Video recipe for okroshka on kvass with horseradish

My husband really liked this amazing version of okroshka with horseradish. For those who like it spicy, I advise you to try this recipe from the video channel “Secrets of Housekeeping.”

I often use recipes from Margarita. All her dishes turn out very beautiful and tasty.

We used only two methods for making okroshka with kvass. I hope they will be useful to you. And I thank everyone who cooked with me today

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