Classic okroshka on kvass. The classic recipe for okroshka on kvass

With the advent of summer, every housewife is looking for a dish that would not be too greasy and hot. After all, eating such food, you load the body very much, which is already in a stressful situation due to the heat. Therefore, I want something light and cold. And here one of the traditional recipes of Russian cuisine comes to our aid. We will teach you that, and tell you why this particular option is the most useful and delicious.

This dish is similar to borscht and includes vegetables and plenty of herbs. Due to the fact that cold broth or kvass is used for it, this dish is indispensable in the heat. However, most often housewives make okroshka based on meat broth. We propose to further enhance its beneficial properties and take this as a basis. For okroshka, this is an excellent solution, since it will not spoil the taste of the dish and at the same time increase the number of vitamins and minerals in it. Together with kvass, our food will also contain kefir - also a very healthy dairy product, which is especially popular among the beautiful half of humanity due to its low calorie content.

So, on kvass and what ingredients do we need for this? All proportions are for a medium saucepan. We take a pound of boiled peeled potatoes, four boiled eggs, a pound of fresh cucumbers, 100 grams of green onions, a small bunch of dill, 300 grams of boiled sausage (without fat), 100 milliliters of mayonnaise and one and a half liters of good homemade kvass. From these ingredients we will prepare our today's meal. As you have already noticed, the components are no different from the traditional recipe, with the only exception of kvass, which replaces. Now let's go directly to explaining how to make okroshka on kvass.

The recipe is banal, because it involves only a couple of steps. First, take all the ingredients and cut into cubes. If desired, the eggs can be grated, but it is preferable to crumble too, so that the structure of the soup remains whole. Mix all ingredients in a saucepan. In order for them to stand in the refrigerator for as long as possible and not deteriorate, they do not need to be salted.

Immediately before use, we combine a small amount of vegetables, mayonnaise, kefir in a plate and fill it all with kvass. Stir and salt (if necessary). So, you saw an example, on kvass.

It should be noted that today there are several variants of kvass. It is made from bread, berries and fruits. Some mistakenly assume that it is an alcoholic drink, because as a result of fermentation, its composition changes slightly, and 2% alcohol appears in it. However, you should not worry about this, because this is too low a percentage that will not even be felt by the body.

If you want to diversify your menu a little, then you can cook fruit okroshka, using apples, peaches, pitted cherries instead of vegetables, filling it with the same drink. identical to how to make okroshka on kvass. The dish will also turn out tasty, healthy and pleasantly refreshing on summer days.

Spring is in the yard, which means that it's time to cook a healthy and tasty dish for the whole family - okroshka on. Rich in vitamins, nourishing and invigorating, it will perfectly refresh and give strength.

Each housewife has her own secrets in preparing this dish, but still I will offer you several options. I hope that you will find something useful and important for yourself that will help in cooking.

In general, you can cook it with whey and even with milk, with mayonnaise or sour cream. Mineral water is also added to this dish, as well as mustard and horseradish for a sharp taste. There are recipes with ayran, but still kvass okroshka is the most correct.

Of course, this dish will turn out to be the most delicious on homemade kvass, which you can cook with your own hands. But the hostesses cope with the task with the help of bottled kvass from the store.

Smile! Do you know why okroshka is called that? Once upon a time there lived two creatures - Olivierka and Kwasok. They were in love with each other, but the Gods envied this and separated them. And now they only meet in the summer heat. And when Kwasok meets Olivia, he joyfully cries out: “Oh, baby!”

Someone does not use okroshka at all, not understanding its taste and combination of products. Everyone has their own preferences. It is not just that okroshka is accepted by foreigners as an original Russian dish. I believe that the time of its use is very important for okroshka, namely the hot period.

What could be better than a cold and light dish in the heat, when your appetite and strength are running out? Although in my family we cook it in the winter and eat it with pleasure, requiring supplements. It is important to teach children to this dish, its benefits are undeniable.

In the classic version, the components in this dish should be equal in volume. But if your family prefers a certain product, its quantity can be increased - this will not affect the taste.

How to cut okroshka - into strips, cubes or grind food on a grater? I ate in all versions and I myself cook in different ways, depending on the situation.

If you are going to cook a small amount of a summer dish that you plan to eat right away, then you can chop all the ingredients on a coarse grater. At the same time, a lot of juice from their cucumbers and radishes is released, which will only improve the taste of the dish, but such okroshka cannot be stored for a long time.

Diced cutting involves a longer storage of the dish in the refrigerator. Some housewives store only a chopped mixture of sausages, vegetables and herbs in the refrigerator, and they add dressing and kvass immediately before serving, and rightly so. Always fresh and tasty okroshka on your table!

The classic recipe for okroshka on kvass with sausage

The classic version of okroshka on kvass and, probably, the most favorite for many, should be on the note of every hostess.

It will perfectly refresh on a summer day, give a vitamin charge and cheer everyone up! Cook with pleasure according to this simple and affordable recipe.

You will need:

• 1 l kvass
• 250 g doctor's sausage
• 2 pcs. egg
• 3 pcs. Boiled potatoes
• 4-5 pcs. fresh radish
• 2 pcs. cucumber
• 1 p. green onion
• 1 p. dill
• 50 g sour cream

Cooking method:

Rinse onion and dill under running water and dry, then chop very finely with a sharp knife.

In the meantime, cut the doctor's sausage into small cubes

We also chop the potatoes.

Chop boiled eggs

Radishes cut into cubes (or chop on a coarse grater)

Put all products and greens in a container convenient for mixing and pour a liter of cold kvass

Salt to taste

Let it brew for 30-40 minutes

Ready okroshka served with sour cream

Optionally, you can season with mustard and horseradish

Bon appetit!

Original okroshka on kvass with radish and celery

Such an original recipe for kvass okroshka, I think, will appeal to many lovers of a cold dish and fresh herbs.

In general, okroshka with radish should be served and eaten fresh. Possessing great vitamin benefits, radish over time tends to release secondary odors, which can adversely affect the taste of the dish. Perhaps someone will argue with me, but this product is for amateurs.

The piquant highlight here is the fresh celery. Rich in useful substances and having a bright taste, celery, of course, will only decorate this dish, giving it interesting notes. Take note of the recipe, there are many hot days ahead, and such okroshka will definitely refresh and invigorate the spirit.

You will need:

• 300 g boiled sausage
• 1 PC. medium radish
• 3 pcs. potato
• 3 pcs. cucumbers
• 4 things. egg
• 50 g green onion
• 50 g dill
• 50 g fresh celery
• 1 st. l. spicy mustard
• 1-1.5 l kvass

Cooking method:

1. Peel the potatoes, cut into small cubes, boil in salted water until tender, drain the boiling water and pour over with cool water
2. Boil eggs, cool, peel and cut into cubes
3. Rinse the greens under running water, dry and finely chop, add a little salt and grind lightly, let the juice run for 10-15 minutes
4. Peel the cucumbers with a vegetable peeler and cut into cubes
5. Cut sausage into cubes
6. Mix greens and all other ingredients in a convenient enamel pan
7. Peel the radish, grate on a coarse grater, add to the rest of the products and pour kvass, mix
8. Let okroshka brew for 15-20 minutes in the cold
9. When serving, add a tablespoon of sour cream and a few pieces of ice to a plate.

Bon appetit!

Okroshka on kvass with sausage and mustard

Okroshka prepared according to this recipe will delight all households with its taste, fresh aroma of greens, and mustard will give it a spicy sharpness.

Serve this delicious dish with black bread and young garlic. Cook okroshka with kvass with joy - it perfectly tones and refreshes the body on a warm day.

You will need:

• 4-5 pcs. potato
• 4 things. fresh cucumber
• 300 g sausage
• 150-200 ml
• 1-2 tbsp. l. mustard
• 1 st. l. sugar
• 1 p. green onion
• 1 p. fresh dill
• 1-1.5 l kvass
• salt, pepper to taste

Cooking method:

Boil potatoes in "uniforms", cool and peel

We also boil the eggs for about 10 minutes, cool and peel

We thoroughly wash all the greens, finely chop the dill and green onions and grind them with salt

Cut the cucumbers into cubes, put them in a deep bowl

If you are going to immediately feed everyone with freshly prepared okroshka, then the cucumber can be grated on a coarse grater. In the case of further storage of okroshka, it is better to cut the cucumbers into cubes or strips - so the juice is better preserved in the vegetable

We cut the sausage into cubes, send it to the cucumbers

Separate the whites from the yolks, put them in a separate bowl

We chop the proteins with a knife, add to the rest of the ingredients

Mash the yolks thoroughly with a fork.

Pour sugar into the bowl with yolks according to the recipe

Add mustard and a little kvass

Stir the mixture well until smooth.

Cut the potatoes into cubes, add to the rest of the products

Add greens with salt, by this time she has started up the juice, which will give a fresh flavor to the okroshka

Pepper the mixture to taste

We fill the okroshka with kvass and sour cream, mix everything well

Put the dish in the cold for 30-40 minutes

Bon appetit!

Video recipe for delicious okroshka on kvass

Okroshka is the perfect combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for kvass okroshka are perfect for kefir okroshka and not only. That’s why okroshka can be crumbled into anything: add meat or fish ingredients, use whey, kefir or mineral water instead of kvass. The whole summer is ahead, you can make the most unexpected innovations in a familiar dish by preparing okroshka according to different recipes. They are simple, only some ingredients and filling change.

Youtube.com, Natalia Kim

What products are needed for okroshka

Let's be clear: okroshka requires invigorating fragrant, sour, but by no means sweet kvass. Purchased kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for about three hours. Strain, cool and get almost the same kvass as it should be.

Okroshka can be cooked on refreshing kvass, there is okroshka on delicate whey, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. Okroshka can also be filled with just mineral water.

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat: boiled beef is perfect for making okroshka, you can put chicken or turkey, some put boiled tongue. If there is no meat, the easiest solution is to cook okroshka with boiled sausage.

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Boiled eggs can be put in okroshka, cut into cubes, or cut only the protein, and prepare dressing from the yolk. To do this, grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass.

Green onions, dill, fresh sorrel are put in okroshka. By the way, green onions can be ground with salt. And of course, they season okroshka with sour cream or other seasonings to taste: mustard, horseradish, etc.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Cooking method. Boil potatoes in uniforms. Hard boil the eggs. Refrigerate hot foods. Wash and dry vegetables and herbs. Peeled potatoes and meat (ham) cut into small cubes. Put in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. It is recommended to knead the yolks with a fork and also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served with kvass and sour cream. You can add mustard or grated horseradish to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Cooking method. Cut beef and cucumbers into strips. Chop part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka on kefir

Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radish 5 pcs., boiled sausage (boiled meat) 200 g, boiled chicken egg 2 pcs., fresh cucumber 1 - 2 pcs., radishes and green onions 0 , 5 bunches, mustard 1 teaspoon, sour cream, salt, spices to taste.

Cooking method. The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing is to remember that delicious okroshka on kefir, like delicious okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka on kefir is prepared in the same way as okroshka on kvass with mustard, the ingredients are cut into medium-sized pieces and mixed with dressing.

Okroshka vegetable

Ingredients: bread kvass 2 liters, boiled carrots 1 pc., boiled potatoes 3 pcs., radishes 5 - 6 pcs., cucumbers 2 pcs., boiled eggs 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.

Cooking method. Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.

Okroshka on whey

Ingredients: whey 1 liter, boiled potatoes 2 pcs., boiled meat or sausage 200 - 300 g; fresh cucumber 1 - 2 pcs., fresh radish 4 pcs., boiled chicken eggs 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.

Cooking method. Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for the body. Wash and dry fresh vegetables, boiled potatoes and boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about dressing. This is sour cream, mustard and salt. First mix sour cream with mustard, and then add a little salt, only in this way okroshka on whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour whey and let stand.

Okroshka on mineral water

Ingredients: okroshka on mineral water is prepared only on water with gas, boiled potatoes 2 pcs., boiled eggs 3-4 pcs., boiled meat or sausage 300 g, fresh cucumber 1-2 pcs., radish 3-4 pcs., green onions, dill , sour cream, salt.

Cooking method. Cut vegetables, eggs and meat ingredients into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Sprinkle with herbs before serving.

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

• Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
• Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
• Step 3 Cut crab sticks into small pieces.
• Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
• Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Ingredients: bread kvass 1.5 l, salted mushrooms 400 g, potatoes 250 g, carrots 50 g, green onions 100 g, sour cream 200 g, chicken eggs 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .

Cooking method:

• Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
• Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
• Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
• Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
• Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
• Step 6. Rinse green onions, dry and chop finely.
• Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka on kvass- 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, calories 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.

Now let's see how to cook okroshka on kvass 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 kvass okroshka recipe very similar to a beetroot or botvinia recipe. 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 prepare okroshka on kvass - recipe, photo 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 okroshka on kvass cooked 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 take a 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 ready. Believe me, the taste of such okroshka in each plate is at least a little, but different.

Meat okroshka on kvass. Photo

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. The ingredients should be cleaned and cut equally. Divide the eggs into yolks and whites, cut only the whites.
2. Prepare the dressing: grind the yolks with mustard, mix with sugar and sour cream, pour in a little kvass.
3. Put the dressing in the mass, add chopped greens and onion, grated with salt.
4. 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

1. 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.
2. 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.
3. Mix both infusions, add sugar.
4. Add a little infusion to the yeast, dilute. Transfer them to the infusion, add mint.
5. Leave to ferment for 12 hours in heat.
6. 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

1. Wash and peel the radish, grate on a coarse grater.
2. Boil potatoes, cut into strips.
3. Mix radish and potatoes, add salt, leave for 1 hour.
4. Cut cucumbers into strips.
5. Boil eggs, peel, cut in half.
6. Chop green onions and rub with salt and sugar.
7. 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)