How to make okroshka on kvass. Video on how to cook a classic summer soup on kvass

Okroshka is considered a national Russian and Ukrainian dish, which is served cold. Something between a soup and a second, it is perfect for the summer menu. Firstly, it is prepared from simple products that are sure to be found in the garden or on the market at an affordable price in the summer season. Secondly, there are simply no troubles in the question of how to make okroshka. And thirdly, a cool vegetable and meat platter will please the stomach, which does not want to digest heavy food in the heat.

5 secrets of a classic dish

Each experienced housewife has several solutions in her arsenal on how to make okroshka on kvass. To add satiety to the dish, put sour cream in it. And in order to reduce satiety, but to spice it up, they pour in whey. As an aid to the stomach and intestines, it is important to cook okroshka on kefir, and if you want to surprise guests and loved ones, use the Caucasian lightly carbonated fermented milk drink ayran.

At the same time, such a multiple number of variations does not complicate the question of how to cook okroshka. Especially when it comes to a classic dish. With him, everything is simple, the main thing is to follow a few rules.

Use homemade kvass. To prepare it, you will need wheat, buckwheat and rye flour, as well as sourdough from barley and rye malt, fermented with mint. Such a product turns out to be sour, white in color. In order not to complicate the preparation of okroshka, the recipe can be adapted to store-bought kvass. It is only important to use a drink with a minimum sugar content.

Apply meat. The recipe for okroshka with kvass is unthinkable without boiled beef, chicken or turkey. Low-fat varieties are usually used, which allow even meat okroshka on kvass to be considered dietary, its calorie content rarely exceeds 60 Kcal per 100 grams of dish weight. This option is also very satisfying and like men. You can replace meat products with boiled sausage.

Cut vegetables in the same way, for example, into strips or cubes. Sometimes in recipes it is recommended to rub some of the ingredients, and cut some. But be prepared that in this case the dish may look unappetizing.

Be sure to prepare your dressing! It is she who will give the rest of the ingredients bright flavors. Separate the boiled yolks, rub them with mustard, add sour cream and sugar, mix. Add a little kvass to the mixture, and only then season the chopped components.

Before adding green onions to the dish, grind it with salt.

Classic okroshka

We invite you to find out how kvass okroshka is prepared correctly, a recipe with a photo will help you clarify all the nuances!

So, what do you need for okroshka? Very little:

• potatoes boiled in uniform - 5 pcs.;
• fresh cucumber - 4 pcs.;
• boiled egg - 2 pcs.;
• radish - 7 pcs.;
• boiled lean meat - 300 g;
• dill, parsley, green onions - 1 bunch each;
• mustard - 1 tablespoon;
• sour cream - 100 g;
• sugar and salt, black pepper - to taste;
• kvass - 1 liter.

Cooking

The ingredients should be cleaned and cut equally. Divide the eggs into yolks and whites, cut only the whites.

Prepare the dressing: grind the yolks with mustard, mix with sugar and sour cream, pour in a little kvass.

Put the dressing in the mass, add chopped greens and onion, grated with salt.

Mix and fill with kvass. Let stand 30 minutes in the refrigerator.

Classic with mustard!

The recipe for okroshka on kvass, which uses not radish, but radish, also belongs to the good classics. Such a dish is called okroshka in a monastic style and is especially to the taste of men. It uses a large amount of meat, and radishes are added to add spice. Unlike radishes, this vegetable does not lose its bitterness, and also has a slightly salty taste, which is very appropriate in this context.

Okroshka with radish - recipe

Prepare kvass. It will require:

• rye crackers - 500 g;
• yeast - 25 g;
• dried mint - 20 g;
• sugar - 1 cup.
• water.

Cooking

Crush the crackers into small pieces, put them in a container and fill with boiled water in a volume of 5 liters, heated to 80 ° C.

Leave to infuse for 4 hours. Drain the resulting infusion, save it, and pour 2 liters of warm water into the crackers, leave for 3 hours.

Mix both infusions, add sugar.

Add a little infusion to the yeast, dilute. Transfer them to the infusion, add mint.

Leave to ferment for 12 hours in heat.

Strain the drink and refrigerate.

To prepare okroshka, you will need:

• radish - 1 pc.;
• potatoes - 3 pcs.;
• cucumbers - 2 pcs.;
• eggs - 2 pcs.;
• horseradish - 2 tablespoons;
• green onions - a bunch;
• sour cream - 4 tablespoons;
• salt - a pinch;
• sugar - 2 tsp

Cooking

Wash and peel the radish, grate on a coarse grater.

Boil potatoes, cut into strips.

Mix radish and potatoes, add salt, leave for 1 hour.

Cut cucumbers into strips.

Boil eggs, peel, cut in half.

Chop green onions and rub with salt and sugar.

Mix all the ingredients, add horseradish, cold kvass. When serving, lay out the halves of the eggs, you can add sour cream to taste.

Cooking okroshka on kvass takes a little time. And the taste is simply amazing!

• (on kvass, with tomato juice, on mayonnaise, winter okroshka)
• (classic, with kefir, with vinegar, with sour cream)
• , serum and tan
• (on kefir, according to Dukan, with chicken)

The most delicious okroshka is made with homemade kvass. Although it is quite possible to replace it with store-bought, but not very sweet. How to cook okroshka on kvass and how to make kvass itself, and will be discussed in this article.

How to cook homemade kvass for okroshka

For kvass, prepare:

• black bread without cumin - 1 loaf;
• water - 5 l;
• granulated sugar - 300 g;
• light-colored raisins - 2 handfuls.

Cut the bread into slices and dry in the oven. Place the breadcrumbs in a large saucepan and cover with 2 cups of water. Add 250 g of sugar to this as well. Mix the mass and let it brew for 2-3 hours. While the crackers are soaking, bring the remaining water to a boil and cool it to 40-42 degrees. Pour this water over the soaked breadcrumbs and add all the raisins. Cover the pan with gauze and put it in a warm place (20-25 degrees). If you do everything right, then after 2-3 days in the pan you will have a foamy sweet liquid with a slight sour taste. Now strain kvass through several layers of gauze and add the remaining 50 g of sugar to it. Pour kvass into bottles, put a couple of raisins and close the bottles tightly with caps or corks. Keep the bottles warm for no more than 8 hours, and then send them to the refrigerator shelf or to a cold basement. When the kvass has cooled, you can cook okroshka on it.

How to cook okroshka on kvass

The cooking technology is quite simple:

• Boil 6 potatoes directly in their skins. When the vegetables have cooled, peel them and cut them into small cubes.
• Boil 4 eggs and after cooling, chop them too. Set aside 1 boiled yolk separately - you will need it for dressing.
• Cut 4 fresh cucumbers into cubes. If you like okroshka with radish, then take 100 g of it and chop it into cubes.
• Cut 300 g of boiled veal or chicken into cubes. Meat or chicken can be replaced with premium boiled sausage.
• Mix prepared foods in a large saucepan and fill them with cold kvass.
• Make a refill. For her, grind a small bunch of green onions and a generous handful of coarse salt in a mortar until a mushy state. Add the reserved egg yolk and 2 teaspoons of the prepared mustard to this. Mix everything until smooth and mix with 200 g of sour cream.
• Put the dressing in a saucepan with okroshka. Stir again and season with salt to taste. If kvass turned out sour, then add a pinch of salt.
• Cool the okroshka in the refrigerator for 2-3 hours and pour it into deep plates. Sprinkle with fresh dill and green onions.

I have the most cherished memories with okroshka - about childhood, summer holidays in the countryside and the most wonderful time, when you could carelessly enjoy every day and firmly believe that your whole life is still ahead and your wildest dreams will certainly come true. I remember that every morning I ran to the garden to pick young vegetables and fresh herbs, and then, together with my grandfather, planed okroshka, pouring it with fresh homemade kvass. Often, okroshka was purely vegetable and still incredibly loved, but if the parents brought doctor's sausage on the weekend, then it felt like a real holiday. Grandfather himself prepared kvass from rye crusts both for drinking and for okroshka at the same time, so it was originally sweet, and I still prefer okroshka with ordinary drinking kvass, even if purchased. For those who take special unsweetened kvass for okroshka, it is still recommended to add a little sugar, as it helps to fully reveal the taste of vegetables.

Okroshka on kvass, prepared according to this classic recipe, turns out to be very thick, satisfying and at the same time not at all difficult for digestion. This is an almost perfect summer dish that satisfies hunger and refreshes well in the heat, and gives all the benefits of young vegetables that have not been heat-treated and retained all vitamins and minerals. Choose for okroshka the freshest, strongest and not too large vegetables from the market or your own garden, high-quality sausage or low-fat ham, the right kvass of natural fermentation, and you will get not only pleasure from this dish, but also a boost of energy and a surge of strength. Refreshing okroshka on kvass is a great way to cheer up in the relaxing summer heat!

Useful information How to cook okroshka with kvass sausage - a classic cold summer soup recipe with step by step photos

INGREDIENTS:

• 300 g boiled sausage or ham
• 3 eggs
• 2 large potatoes
• 3 medium cucumbers
• 5 - 6 medium radishes
• 30 - 40 g green onions
• 20 - 30 g dill
• 2 tsp mustard
• 1 l kvass

COOKING METHOD:

1. In order to prepare kvass okroshka, boil the potatoes in their skins for 40-50 minutes and cool, then peel, cut into cubes and put in a large bowl.

2. Cut the cucumbers into cubes or thin strips to your taste and put them on the potatoes.


3. Cut the radish into strips and add to the rest of the ingredients.


4. Boil eggs, cool and divide into proteins and yolks. Squirrels cut into cubes and put to the vegetables.


5. Boiled sausage or ham (or a mixture of both) cut into cubes or strips.


6. Cut green onions and dill, put in a separate bowl and grind together with salt so that the greens give juice. This procedure is not mandatory, however, the mashed greens give the okroshka a bright and very appetizing aroma of freshness.

7. Put egg yolks in a bowl and add mustard.


8. Grind the yolks with mustard and put together with the greens to the rest of the ingredients. Pounded yolks bring density and rich spicy taste to okroshka.


9. Salt the mixture for okroshka, mix thoroughly and let it brew in the refrigerator for 10-15 minutes.


10. Arrange the mixture of sausage, vegetables and greens on plates and pour cold kvass to taste. Add a spoonful of rustic sour cream and mix well. Spicy refreshing okroshka on kvass from sausage and summer vegetables is ready!

How to make diet okroshka on kvass

Okroshka is a very suitable dish for adherents of a healthy lifestyle, because it consists mainly of fresh vegetables, which contain many vitamins, microelements and the fiber we need. Okroshka with sausage cooked on kvass contains about 80 kcal per 100 g of the finished dish, which is quite a bit, given its satiety and ability to satisfy hunger for a long time. However, for those who want to make this summer soup even more healthy and low-calorie, we can advise the following:

1. Replace boiled sausage with low-fat ham, and even better - with boiled chicken breast, beef or turkey;

2. Eliminate or reduce the amount of potatoes, and also use only young potatoes for okroshka, which contain less starch;

3. Increase the amount of fresh vegetables and herbs at the expense of other ingredients;

4. Use only natural kvass of natural fermentation without added sugar.

How sometimes you want to come from the street on a hot summer day to open the refrigerator and get out of it a plate with a pre-prepared fragrant okroshka mixture, pour everything with chilled kvass and satisfy your hunger with cold and refreshing okroshka! ..

For many, okroshka will remind you of childhood, holidays in the village with your grandmother ... There are no options for preparing okroshka! A huge amount, and dressing for okroshka, you can use whichever is more to your taste - kvass, kefir, whey, mineral water, whatever your heart desires. You can even just fill a tiny mixture with mayonnaise and eat it as a salad, by the way, I really like this option. Today we use the most common cooking method - okroshka on kvass - a classic recipe, so how to cook okroshka ...

Ingredients

• boiled sausage, or sausages, sausages (200-300 g)
• medium-sized potatoes (3-4 pcs.) - 300 g.
• small cucumbers (2 pcs.) - 300 g.
• radish (8 pcs.) - 200 g.
• eggs (3-4 pcs.)
• dill, green onion (one small bunch each)
• sour cream

Okroshka on kvass classic recipe Cut the ingredients

1. Cooking okroshka does not require any special skills and culinary talents. The whole algorithm of actions is to cut all the ingredients into cubes or straws and mix. Sausage can be replaced with sausages or sausages. We put the potatoes in their skins and eggs to boil.

Wash and dry cucumbers, radishes and herbs. Further, all products - sausage, cucumbers and radishes should be cut into small cubes. If the radish is large - cut it into four parts and then each part - slices, if small - round slices, you can also grate it. Okroshka - step by step recipe with photo.

Cut potatoes, eggs and herbs, mix

2. I have a young potato, so I peeled it from a thin skin, boiled it and cut it into cubes. Then we cut the eggs and greens - green onions and parsley with dill, send to the rest of the chopped products. Put all the ingredients in a deep bowl and mix. Okroshka - step by step recipe with photo.

3. Everyone will salt and pour kvass on the finished dish; without dressing with kvass, a small mixture can be stored in the refrigerator for several days and will not deteriorate. I seasoned the mixture with mayonnaise for myself, it’s delicious, I advise you to try it. How to cook okroshka - okroshka recipe with photo step by step.

Okroshka on kvass is one of the traditional dishes of Russian cuisine. Most housewives have their own proven recipe for this delicious and healthy dish. It should be noted that in addition there is also okroshka on kefir, mayonnaise, sour cream, curdled milk, juices, beer, mineral water, yogurts.

In the old days, okroshka was even seasoned with cabbage pickle. The word "okroshka" comes from the word "crush", and, as you know, they chop vegetables and meat products into it. Okroshka appeared in Rus' at the end of the 18th century and was served at the table as one of the types of cold soups. Okroshka was especially popular in early spring and summer, when fatty and hot food faded into the background.

For the preparation of okroshka, fresh vegetables, fruits, fish, poultry, meat, herbs and spices were used. Researchers and historians suggest that okroshka was born through the experiments of peasants with products that were at hand. To date, the number of products used to prepare okroshka has increased significantly, which means that the number of recipes for preparing this delicious dish has also increased.

Okroshka on kvass, the calorie content of which is quite insignificant, is considered one of the dietary dishes. In each of the cuisines of the world you can find a prototype of Russian okroshka. Okroshka on kvass is a light and at the same time very satisfying dish, even if you cook it only on the basis of vegetables.

And now let's see how to cook kvass okroshka using different products and recipes.

Okroshka on kvass. Most Popular Recipes

Beet okroshka on kvass - recipe

Ingredients:

• Beets - 1 pc.,
• Kvass - 500 ml,
• Green onions - bunch
• Salt to taste
• Sour cream - 1 tbsp. spoon

This recipe for okroshka on kvass is very similar to the recipe for beetroot or botvinia. But at the same time, it has its own peculiarities of preparation. So, boil the beets, peel them. Cut into small cubes or strips. Chop the green onions. Add it to the beets. Stir. Pour beets and onions with kvass. Salt to taste. Let cool for a few minutes in the refrigerator. Before serving, put a spoonful of sour cream into the beetroot okroshka.

Okroshka - classic recipe on kvass

Ingredients:

• Beef - 100-200 gr.,
• Kvass - 500 ml.,
• Radish - 100 gr.,
• Dill,
• Bow a few feathers,
• Parsley,
• Salt to taste.

The classic is made from potatoes, radishes, cucumbers and boiled beef. To prepare such okroshka, the first thing you need to do is boil the beef. While the meat is cooking, prepare the vegetables. Wash the radishes and cucumbers under running water and cut them into cubes. Also wash the onion and parsley and chop them.

Cut the cooked meat into strips and transfer to a deep bowl. Add chopped cucumbers, radishes, onions and herbs to it. After that, you can pour vegetables and meat with kvass. It is advisable to use kvass chilled, aged before this for several hours in the refrigerator. Pour the vegetables with cold kvass, mix the okroshka again and salt it to taste.

If desired, you can add your favorite spices, for example, black pepper. Now you know how to cook okroshka on kvass - a recipe, photos will definitely come in handy in the future.

Mushroom okroshka on kvass - recipe

Ingredients:

• Mushrooms - 150-200 gr.,
• Cucumbers - 2 pcs.,
• Onion - bunch
• Kvass - 500 ml.,
• Dill,
• Parsley,
• Carrots - 1 pc.,
• Sunflower oil,
• Salt.

Mushroom on kvass is no less popular than okroshka made from fresh vegetables. To prepare such okroshka, you can use both forest mushrooms and champignons and oyster mushrooms, which you can buy at any supermarket. Mushroom okroshka is considered a very nutritious dish.

100 gr. such okroshka has an average calorie content of 200-300 calories per 100 grams. After all, it turns out not in vain, mushrooms are called forest meat. So, in order to cook such okroshka, first of all, you need to deal with mushrooms. Fry them with onions and carrots in sunflower oil. Let the mushrooms cool. Wash the cucumbers and grate them on a coarse grater.

Mix cucumbers with mushrooms. Salt. Fill with kvass. This okroshka becomes even tastier a few hours after cooking, as it has time to soak during this time. Therefore, it is recommended to put the finished okroshka in the refrigerator. Serve it with slices of rye bread, vegetable side dishes and salads.

Okroshka on kvass with olives - recipe

Ingredients:

• Cucumbers - 2-3 pcs.,
• Lemon - half
• Egg - 1 pc.,
• Kvass - 400-500 ml.,
• Olives - 50-70 gr.,
• Parsley,
• Dill,
• Salt.

This is one of the okroshka recipes, modernized to modern tastes, because it is no secret to anyone that Mediterranean cuisine is gaining more and more fans every year. Boil the egg until done. Cut the lemon into pieces. Chop the parsley and dill with a knife.

Cut the olives into rings. Wash the cucumber and cut into cubes. Put the prepared ingredients in a bowl in which you will cook okroshka: lemons, cucumbers, herbs and olives. Stir them with a spoon. Next, pour cold kvass and let the finished okroshka cool.

Okroshka with squid on kvass - recipe

Ingredients:

• Kvass - half a liter,
• Parsley,
• Dill
• Cucumbers - 2-3 pcs.,
• Radishes - 100-150 gr.,
• Squids - 1 pc.,
• Salt to taste

This recipe will surprise you with new taste sensations. In addition, this is a recipe for those who love seafood. Such okroshka is prepared quite quickly, but at the same time, you will remember its taste for a long time. Boil the squid. The cooking time of squid is no more than 5-7 minutes, since squid meat becomes very hard, resembling rubber, during prolonged heat treatment.

Cool the boiled squid and cut into rings. Cut the cucumber into half rings, cut the radish into rings. Finely chop the onion and fresh dill with a knife. Transfer all ingredients to a deep bowl. Fill them with kvass and salt.

Vegetable okroshka on kvass - recipe

Ingredients:

• Kvass - half a liter,
• Radish - 100 gr.,
• Cucumbers - 100 gr.,
• Green onions - a few stalks
• Dill,
• Salt to taste.

Calories in kvass okroshka, prepared using only vegetables, especially their quantity, will please you. The calorie content of such okroshka is no more than 50 kcal per 100 g. product. You can eat it without fear, for a set of extra pounds. So, to cook such a vegetable okroshka, you need to cook vegetables.

Radishes and cucumbers need to be washed, then cut into small pieces, you can cut both cubes and strips. Add finely chopped onion and dill to it. Mix vegetables with herbs. Pour everything with kvass, salt, then mix. This vegetable okroshka is best served cold with sour cream or cream.

Okroshka on kvass with sausage - recipe

Ingredients:

• Boiled sausage - 200 gr.,
• Kvass - about half a liter,
• green onion,
• Potatoes - 2-3 pcs.,
• Cucumbers - 2 pcs.,
• Dill - a bunch,
• Salt to taste
• Sour cream - one tablespoon
• Ground black pepper

You can diversify any vegetable okroshka with the help of sausages. For these purposes, boiled sausage, sausages, dried and raw smoked sausage can be used. Boil potatoes. Chop the washed onion and cucumber and dill. Cut the sausage into cubes. Transfer the sausage with vegetables and herbs to a plate.

Pour all the ingredients with kvass. Add salt and ground black pepper. Stir and let the okroshka with sausage brew for a few minutes. Serve okroshka to the table, putting a spoonful of sour cream in it.

Fish okroshka on kvass - recipe

Ingredients:

• Kvass - 500 ml.,
• Shrimps - 100 gr.,
• River fish - 200 gr.,
• Dill,
• Parsley,
• Cucumbers - 2 pcs.,
• Half a lemon
• Salt.

Fish on kvass is a wonderful dish for everyone who is crazy about fish. You can cook such okroshka from sea fish, and from river fish. In Rus', such okroshka was cooked from carp, perch and bream. Lemon is an integral part of such okroshka. Be sure to add lemon slices or its juice to this okroshka.

It is he who will help reveal his taste for the fish and make it even more saturated. So, boil river fish. Boil a few shrimp in a separate pot. It is best to use fish for cooking okroshka, which contains few bones. The ideal option is fillet. Prepare vegetables.

Wash the onion, parsley and dill. Chop them up. Also finely chop the cucumbers. Put boiled fish, shrimps, vegetables, lemon and herbs in a bowl. Pour kvass and salt to taste.

Okroshka with sorrel - recipe

Ingredients:

• Kvass - 500-600 ml.,
• Sorrel - 150-200 gr.,
• Cucumbers - 2 pcs.,
• Chicken eggs - 1 pc.,
• Tomatoes - 3-4 pcs.,
• Leaf salad,
• green onion,
• Parsley,
• Dill,
• Salt.

This okroshka with sorrel is very reminiscent of cold green borscht. The only difference is the presence of kvass in okroshka. Rinse the sorrel under water. Separate the leaves from the petioles and chop them finely. Boil a chicken egg. Wash and chop lettuce, onion, parsley, cucumber and dill. Wash the tomatoes as well and cut into cubes.

Transfer all the ingredients for okroshka into a separate container, and then fill them with kvass. Add salt as desired. Like other types of kvass-based okroshka, serve this okroshka chilled.

Meat okroshka on kvass - recipe

Ingredients:

• Chicken fillet - 200 gr.,
• Kvass - 400 ml.,
• Eggs - 1 pc.,
• Parsley,
• Cucumbers - 1-3 pcs.,
• Potatoes - 2-3 pcs.,
• Salt,
• Ground black pepper

Meat okroshka on kvass is considered one of the most common and popular. For the preparation of meat hash, it is best to use lean meat, for example, chicken meat, rabbit meat or young beef. This recipe uses chicken fillet.

Boil potatoes and chicken fillet, then cut into cubes. Chop cucumbers and parsley. Add to meat and potatoes. Then fill these ingredients with kvass. Salt the okroshka and mix. Place half an egg on a plate before serving.

How to make okroshka on kvass with meat, let's look at this step-by-step recipe. The most traditional dish of Russian cuisine is kvass okroshka. Who would refuse a bowl of cold okroshka on a hot summer day? Especially if it is with fresh young cucumbers, young potatoes and fresh herbs.

There are many ways to make this cold summer soup. Someone cooks okroshka on kefir, someone on brine, but, basically, everyone cooks okroshka on Russian kvass. Kvass is a bread drink that is obtained by fermentation. Sometimes horseradish is added to kvass for spiciness. Fresh cucumbers and radishes are always present as the main ingredients in okroshka, the rest is optional.

Very often, for simplicity and satiety, housewives add boiled sausage to okroshka. But, in Rus', boiled sausage appeared quite recently. Therefore, in traditional Russian okroshka, it is still better to use boiled meat. As a mandatory dressing for summer okroshka, as a rule, fresh sour cream is used.

Ingredients:

• Potatoes - 3-4 pieces of medium size
• Eggs - 4 pcs.
• Radishes - 6-7 pcs.
• Cucumbers - 2 pcs.
• Boiled meat - 150 g
• Kvass - 1 l.
• Sour cream - 70 g.
• Dill greens - a large bunch
• Green onions - 2-3 sprigs

Meat okroshka on kvass - recipe Boil a piece of beef in advance. You can use soup meat from borscht, for example. It will be delicious. Boil also potatoes "in uniform" and eggs. Refrigerate potatoes and eggs.

Cut boiled cold meat across the fibers, then divide into small cubes.

Cut off stems and petioles from radishes and cut into small cubes.

Prepare a large bowl for okroshka. Place the chopped meat and radishes in this bowl.

Cucumbers first cut lengthwise into four or five plastics. Cut each plastic several times along, and then across. You will get small cubes.

Transfer cucumbers to a bowl with meat and radishes.

Cut green onions into rings.

Chop the dill.

Peel potatoes and cut into cubes.

Also peel the eggs and cut into cubes.

Place all chopped ingredients in one large bowl and stir to combine.

Further, some housewives fill everything with kvass, salt and add sour cream and herbs, and only then they pour it into plates. I prefer that everyone “cooks” their own okroshka on their own plate. The fact is that someone likes okroshka thicker, someone thinner. Someone does not like salty okroshka, and someone, on the contrary, likes to salt it. Put a tiny mixture in a plate and already in a plate fill it with kvass, salt to your liking and add sour cream and herbs.

Your individual meat okroshka on kvass is ready. Believe me, the taste of such okroshka in each plate is at least a little, but different.

Meat okroshka on kvass. Photo