Okroshka with sausage on kvass according to the classic recipe. Okroshka on kvass

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.

In the traditional cuisines of different peoples inhabiting our planet, there are dishes that are identical to Russian okroshka. For the Spaniards it is gazpacho, for Belarusians it is cold, for Uzbeks it is chalop, etc. Moreover, they are similar not only in the composition of the ingredients, but also in taste.

The preparation of this dish only at first glance seems complicated, but in reality it is very simple to cook okroshka. The main thing is to finely chop all the ingredients. The amount of crushed components forms half of the total volume of this cold dish. Many recipes have come down to us: you can do it, and even on chicken broth.

Step-by-step recipes for classic okroshka - recipes with photos

1. Recipe for classic okroshka on kvass with sausage.

In the summer heat, there is nothing better than cold Russian okroshka.

For her, we will take a good bunch of greens, usually onions and dill, about six medium cucumbers and 8-10 pcs. radishes, 3-4 boiled potatoes, 300 grams of sausage or lean meat, four hard-boiled eggs, unsweetened white kvass with horseradish for okroshka, a couple of tablespoons of mustard and a little garlic.

1. Cut the completely cooled potatoes into cubes of about 1.5 x 1.5 cm and put them in a bowl.

2. In the same way we prepare fresh cucumbers.

3. Finely chop the radish with a knife and add to the dishes with potatoes and cucumbers.

4. We cut the meat or sausage cooked the day before into cubes and also put it in a bowl.

5. Remove the yolk from the eggs, and chop the protein and add to the base.

6. Mix everything thoroughly, cover with a lid and put in the refrigerator. The base can be prepared in advance.

7. In a separate bowl, knead the egg yolks, add the finished mustard to taste and rub everything well until a homogeneous mass is formed. We also remove it in the cold.

8. Greens are cut just before serving. Onions can be used directly with the heads. Add a little chopped garlic to it, add salt and lightly crush it with a crush so that it gives juice.

9. Before serving, put about a spoonful of egg dressing on a plate and pour a little kvass, stir until the mustard is completely dissolved. We add our base, greens and add liquid until the desired density is obtained.

Chopped components and kvass must be cold.

10. Serve okroshka with sour cream.

Bon appetit!

2. Okroshka on kvass with chicken, recipe with photo

For a five-liter pan we need:

• 0.5 kg of potatoes;
• large carrots;
• 500 g boiled chicken;
• 150-200 g of green onions and a head of onion;
• hard-boiled eggs - 4 pcs.;
• 40 g of parsley and dill;
• 4 medium fresh cucumbers and a couple of salted ones;
• 1-2 tsp spicy mustard.
• 3 liters of homemade kvass with horseradish.

All products must be cut into cubes.

1. We start with green onions. Grind it together with the heads, if they are large, then you can not use the onion. Put the chopped onion in a plate, sprinkle with salt and grind, this is easy to do with a potato masher. He must give juice.

3. Now take half a liter of kvass, pepper and dilute a teaspoon of mustard in it. Pour this mixture over our onions and meat, mix well.

4. While the meat is infused, cut fresh and pickled cucumbers into cubes. We transfer them to our five-liter pan.

5. Shred the pre-cooked carrots with a small cube. It can be successfully replaced by turnips or rutabagas.

6. Boiled potatoes cut into medium cubes.

7. Grind greens.

8. Chop the eggs into a separate bowl.

9. Combine prepared vegetables with meat and pour out the remaining kvass. Mix everything and taste for salt. Salt if necessary.

10. Add eggs and stir gently.

11. Serve thick and moderately spicy okroshka with sour cream.

Be sure to cook and try!

3. How to cook homemade okroshka - recipe with turkey

All products: egg - 2 pcs., Small size 2-3 potatoes, meat (it is best to use turkey breast) must be boiled.

1. We cut the meat into medium cubes, it is not necessary to grind much.

2. Cut some potatoes into squares.

3. We rub one egg on a fine grater, and the other - in cubes.

4. We also do with cucumbers. 2 pcs. cut into squares, and 2 - rub.

5. Divide the radish into 4 parts and chop into slices.

6. Grind greens: dill, onion, parsley and add it to meat and vegetables.

7. Salt to taste and mix thoroughly.

8. It is better to pour kvass before serving. You can put ice cubes with parsley prepared in advance.

Bon appetit!

4. Recipe for okroshka on kvass with fish

To prepare 4 servings, we need the following set of products:

• about 300 g of smoked mackerel;
• 1 liter of homemade bread kvass;
• pieces 3 medium cucumbers;
• radish - 5-6 pcs.;
• a couple of pieces of boiled potatoes;
• 7 g of capers and ready-made mustard;
• ground black pepper;
• greenery.

1. Remove the bones from the fish and cut it into pieces.

2. Cut cucumbers, potatoes and radishes into cubes.

3. Grind the greens and grind in a mortar with salt, pepper, mustard and capers.

4. Fill the chopped mackerel and vegetables with kvass, add dressing from herbs and spices, serve with sour cream.

5. Lenten okroshka on kvass - Video

Our lean okroshka is ready. You can serve with sour cream.

Bon appetit!

Okroshka is a traditional dish of Russian cuisine, which belongs to the category of cold soups. The main principle of the dish is the chopping of vegetables and meat, their further mixing and pouring with a liquid base. Such a base can be bread kvass (but not sweet), kefir, whey, water with mayonnaise, sour cream or vinegar. Kvass (and whey too) can be taken at home or purchased. There are no strict limits in terms of products, however, the classic recipe uses potatoes, boiled beef, fresh cucumbers, radishes, eggs and greens.

The traditional okroshka is prepared on kvass. Feel free to experiment and add or remove ingredients to your liking. Boiled meat is often replaced with sausage or ham; there are recipes where dried or salted dried fish is used instead of meat. Sometimes beets, carrots, turnips or turnips are added to okroshka. All this abundance of vegetables is usually generously flavored with herbs and aromatic spices. Meat for okroshka can be pre-boiled or fried. The general principle of preparing okroshka boils down to the fact that vegetables are first cut, then meat is added to them, after which okroshka is mixed with dressing, herbs and poured with kvass. Ideally, okroshka should stand for half an hour before pouring kvass over it. The finished dish is served with mustard, garlic, boiled eggs and rye bread.

Okroshka - preparing food and dishes

Raw meat is pre-boiled, then cooled and cut into small cubes. The rest of the ingredients are cut in the same way: potatoes, eggs, cucumbers and radishes. Potatoes and eggs should be boiled until tender and allowed to cool before being cut into okroshka. Chop greens and green onions. In advance, you need to prepare homemade bread kvass or buy a store-bought one.

From the dishes you will need a deep saucepan, a knife, a cutting board and in some cases a frying pan (if you need to fry the meat). Okroshka is served in deep bowls.

Okroshka recipes:

Recipe 1: Okroshka on kvass

Okroshka on kvass is considered a traditional Russian dish, because it is on this basis that the dish is most often prepared. The average cooking time is about half an hour (especially if you boil eggs and potatoes in advance).

Required Ingredients:

• Chicken eggs - 4 pcs.;
• 250 g doctor's sausage;
• 3 fresh cucumbers (about 250 g);
• 2 potatoes;
• 3-4 radishes;
• Dill;
• green onions;
• One and a half liters of kvass.

Cooking method:

Boil potatoes and eggs, cool, peel and cut into small cubes. Wash cucumbers and radishes thoroughly and also cut into cubes. We cut the sausage in the same way as all the other ingredients. We cut the onion into small rings, finely chop the dill. Place all ingredients in a large bowl and mix thoroughly. Serve okroshka with kvass, halves of hard-boiled eggs and herbs. It is better to take unsweetened kvass - especially for okroshka.

Recipe 2: Okroshka on kvass with half-smoked sausage

This recipe for okroshka differs from the previous one in the type of sausage used. Here, instead of raw sausage, half-smoked sausage is taken - this makes the dish more piquant and aromatic.

Required Ingredients:

• 2 liters of homemade kvass;
• 100 g sour cream;
• 150 g of semi-smoked sausage;
• 2-3 fresh cucumbers;
• 3 chicken eggs;
• 6 potatoes;
• A bunch of green onions;
• A bunch of dill;
• Salt - to taste.

Cooking method:

Boil the potatoes in their skins until cooked, cool, peel and cut into small cubes. Hard boil the eggs, cool and chop finely. Cut the colas into small cubes. Chop green onions and dill. Cucumbers cut into small cubes, after cleaning them. We put all the ingredients in a large saucepan or bowl and mix with sour cream. Pour okroshka with kvass and serve with black bread.

Recipe 3: Okroshka on kvass with shrimps

A very unusual version of a popular Russian dish. In addition to the main ingredients, shrimp, crab sticks and cherry tomatoes are used here, and the kvass filling is complemented by mustard-yogurt sauce.

Required Ingredients:

• Potatoes - 1-2 pcs.;
• 1 fresh cucumber;
• Radishes - 4-5 pcs.;
• 5 cherry tomatoes;
• A few green onion feathers;
• A few mint leaves;
• 2 chicken eggs;
• 150 g small peeled shrimp;
• 5 crab sticks;
• Arugula;
• Half a liter of ginger kvass;
• 125 ml unsweetened yogurt;
• Mustard - 5-10 ml.

Cooking method:

Finely chop mint and green onion, put in a deep bowl and grind with salt. Cut the cherry tomatoes in half, cut the radishes and cucumbers into small cubes. Boil potatoes in their skins, cool, peel and cut into cubes. Grind hard-boiled eggs. Finely chop the crab sticks. Lettuce peeled shrimp cook for 3 minutes in salted water and recline in a colander. Grind the arugula (you can take any other greens instead). We put all the ingredients in a saucepan and mix with yogurt-mustard dressing (mix unsweetened yogurt and 2 teaspoons of mustard in arbitrary proportions). Pour okroshka with ginger kvass and serve.

Recipe 4: Okroshka on kvass with beets

For the preparation of such okroshka, carrots, beets and 2 types of cucumbers (fresh and salted) are used. Everything is poured with kvass and seasoned to taste with spices.

Required Ingredients:

• Beets - 200 g;
• Carrots - 2 small pieces;
• 1 fresh and pickled cucumber;
• 1 chicken egg;
• 3 cups of bread kvass;
• 1 tsp. vinegar and sugar;
• 45 ml sour cream;
• green onions;
• Dill;
• Salt - to taste.

Cooking method:

We thoroughly wash the beets, clean and cut into thin strips. Pour the beets with water and vinegar and simmer for about 20-30 minutes over low heat. Then we cool the beets along with the broth. Boil carrots, peel and cut into small cubes. Cucumbers and boiled eggs are also cut into small cubes. Chop the onion and dill. Mix carrots, egg and cucumbers together with sour cream, onions, sugar and salt in a deep bowl. Mix everything thoroughly and spread the beets along with the broth. Once again, mix everything and pour kvass. Serve okroshka with dill and a piece of ice.

Recipe 5: Okroshka on kefir

Okroshka on kefir is very easy to prepare and is great for a snack on a hot summer day. The dish is very refreshing and healthy.

Required Ingredients:

• 250 g boiled sausage;
• 2-3 potatoes;
• 1 large fresh cucumber;
• 2-3 eggs;
• green onions;
• Dill and parsley;
• A little lemon juice;
• Water;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Cut green onions into small rings, put in a saucepan and grind with salt. Cut cucumbers and radishes into thin strips, spread to green onions. Boil potatoes, peel and cut into small cubes (set aside one for now). One potato needs to be crushed and put to the rest of the ingredients. Hard boil eggs and cut into cubes. We also cut the sausage into cubes. Pour the contents with kefir and add a little water so that the okroshka is not too thick. We taste okroshka and add a little salt, add a few drops of lemon juice. We remove the okroshka in the refrigerator and insist 20-25 minutes.

Recipe 6: Okroshka on kefir with an apple

The taste of such okroshka is sweet and sour, pleasant. Mustard gives the dish a piquancy, and sour cream - tenderness.

Required Ingredients:

• 3 fresh cucumbers;
• 3 art. l. chopped green onions;
• 1 st. l. chopped dill;
• Radishes - 10 pieces;
• 1 green apple;
• Half a glass of sour cream;
• Half a teaspoon of mustard;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Wash apples, cucumbers and radishes thoroughly and cut into thin strips. Put the ingredients in a bowl and add the mustard and salt. Then add chopped onion and dill, sour cream and mix everything thoroughly. Pour okroshka with kefir and serve with ice cubes.

Recipe 7: Okroshka on kefir with boiled beef

Okroshka with boiled beef is very satisfying, tasty and healthy. The dish also includes eggs, radishes, cucumbers and green onions.

Required Ingredients:

• 250 g of boiled beef;
• A bunch of radishes;
• 2 fresh cucumbers;
• A bunch of green onions;
• 3 chicken eggs;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Cook beef until tender, cool and cut into small cubes. Radishes and cucumbers cut into thin semicircles. We cut the onion into small rings. We put all the ingredients in a saucepan, add chopped eggs, salt and mix everything thoroughly. Pour okroshka with kefir and serve. Too thick okroshka can be diluted with a little water.

Recipe 8: Classic Okroshka

Classical (or traditional okroshka) is prepared with kvass. Most of the dish is made up of vegetables, which also includes eggs and boiled lean meat.

Required Ingredients:

• One and a half liters of kvass;
• 300 g of boiled beef;
• 4 pieces of potatoes and eggs;
• 3-4 fresh cucumbers;
• A small bunch of green onions;
• 2 cups sour cream;
• Half a teaspoon of mustard and salt;
• A quarter teaspoon of sugar;
• 10 g of parsley and dill.

Cooking method:

Boil eggs and potatoes, cool, peel and cut into small cubes. Boiled meat cut into small pieces across the grain. Finely chop parsley and dill. Chop green onions, cut cucumbers into small cubes. Rub the onion with salt in a separate bowl. We spread the meat, potatoes, eggs and cucumbers with onions in a large saucepan, season with sour cream and mix thoroughly. Pour all the ingredients with kvass, add chopped herbs, mustard and sugar. Stir again and serve with ice cubes.

Recipe 9: Whey Okroshka

This cold soup is perfect for every day in hot summer weather. Instead of the usual kvass or kefir, whey is used here, the meat component is boiled sausage.

Required Ingredients:

• 250 g boiled sausage;
• 2 lire serum;
• 3 fresh cucumbers;
• 4 chicken eggs;
• A bunch of green onions, dill and parsley;
• 450 g sour cream;
• Half a lemon;
• Garlic.

Cooking method:

Finely chop the greens, finely chop the cucumbers and green onions. Put the ingredients in a saucepan. Add sour cream and mix everything thoroughly. Finely chop the hard-boiled eggs and sausage. Spread to the rest of the okroshka components. Once again, mix thoroughly and pour the products with two liters of whey (you can purchase or home). Add salt and a little lemon juice to taste. We remove the okroshka in the refrigerator to infuse and cool. Put a little crushed garlic on each plate and pour the soup.

Recipe 10: Okroshka with mineral water

One of the most popular Russian dishes can be varied and prepared with mineral water. It will turn out a very light and healthy first dish for the summer.

Required Ingredients:

• Eggs - 4 pcs.;
• Boiled sausage - half a kilo;
• 5 potatoes;
• Fresh cucumbers - 3 pcs.;
• 3 radishes;
• According to 3 st. l. sour cream and mayonnaise;
• 30 g of parsley and green onions;
• Liter of mineral water.

Cooking method:

Hard boil eggs, peel and cut into small cubes. Boil the potatoes in their skins, cool and cut into cubes. We also cut the sausage into small cubes. Finely chop cucumbers and radishes. Chop the onion and herbs. We fill all the ingredients with sour cream with mayonnaise and mix thoroughly. Season the dish to taste with pepper and salt and pour cold mineral water. Serve this okroshka with rye bread.

Recipe 11: Mayonnaise Okroshka

Okroshka on mayonnaise turns out to be very satisfying and tasty - a great option for those who do not like the combination of vegetables and kvass.

Required Ingredients:

• 300 g sausage or ham;
• Potatoes - 3 pcs.;
• 3 cucumbers;
• 4 eggs;
• A bunch of green onions;
• 1 lemon;
• Greenery;
• Mayonnaise - 200 g;
• Ice water.

Cooking method:

Boil the potatoes in their skins, cool, peel and cut into cubes. Hard boil eggs and chop finely. We cut sausage (ham) and cucumbers into small cubes. finely chop the greens. We put all the ingredients in a saucepan, add mayonnaise and mix everything thoroughly. Then pour okroshka with cold water, add lemon juice and mix again. Salt okroshka to taste, and we determine the density ourselves by the amount of water.

Recipe 12: Okroshka on sour cream

Okroshka on sour cream is very tender, but at the same time hearty and appetizing. This option will appeal to even the most fastidious gourmets.

Required Ingredients:

• 4 potatoes;
• 3 fresh cucumbers;
• 6 chicken eggs;
• 6 radishes;
• A bunch of green onions and dill;
• Sausage or boiled meat - 300 g;
• Mayonnaise and sour cream - to taste;
• Water;
• Salt, black ground pepper.

Cooking method:

Put boiled water (about two liters) in the refrigerator. Boil potatoes and eggs until cooked, peel and cut into small cubes. Radishes and cucumbers are also cut into small cubes. Chop the onion and herbs. We fill the ingredients with sour cream with mayonnaise (from a ratio of 1 to 1). We mix everything thoroughly. After that, fill the okroshka with cold water. Salt and pepper the dish to taste and serve. Okroshka is best served with mustard and black bread.

Recipe 13: Okroshka with Vinegar

Okroshka with vinegar is prepared very easily quickly, but it turns out very light and low-calorie. A great starter for a hot summer day.

Required Ingredients:

• 2 fresh cucumbers;
• 200 g doctor's or milk sausage;
• 2 eggs;
• 3 potatoes;
• green onions;
• Greenery;
• Salt;
• Vinegar;
• Vegetable oil.

Cooking method:

Let the potatoes and eggs boil. While they are cooking, cut the sausage and fresh cucumbers into cubes. Cut the green onion into small rings, finely chop the greens. Finely chop the boiled eggs, cut the potatoes into small cubes. put all the ingredients in a saucepan, season the products with two tablespoons of vegetable oil and two tablespoons of vinegar, add some salt and mix everything properly. Pour okroshka with cold water and serve.

- all ingredients should be cut into small cubes of the same size (as an exception, you can grate cucumbers and radishes so that they give juice, and the dish turns out to be more fragrant and rich);

- since okroshka is a cold soup, it means that the meat must be lean (boiled beef is best);

- to make the taste of okroshka more saturated, the yolks can be mashed with a fork and mixed with kvass.

Greetings, my dear readers! Spring has come and we again remember the dishes that we missed during the long winter months. We have already cooked with a huge amount of vitamins. Today in our menu is the classic kvass okroshka. And in it are fresh cucumbers, young radishes and fragrant greens.

This cold soup, popular in Russian cuisine, is perfect for the summer period. This name appeared because of the method of preparation, because all products must be “crushed”. The recipe is very simple, just chop the ingredients and pour the right amount of liquid. In our case, it will be, but it can be replaced with brine, water or kefir.

This dish is consumed cold, contains few calories, but many vitamins and minerals useful for the body. Calorie content of okroshka on kvass with sausage - 78.9 kcal. per 100 gr. The dish can be safely considered dietary. However, the energy value still depends on how much you take ingredients such as sausage, potatoes, eggs, mayonnaise or sour cream when cooking. We will also prepare a lean version. In it, we exclude animal products from the composition and the calorie content will decrease to 31 kcal per 100 g.

There is no exact data on who came up with such a wonderful dish, but this cold soup has a huge history. The original method was far from those presented in the article. Initially, meat was simply crumbled with radish and herbs and this food was poured with kvass. After a while, they began to add eggs and potatoes to make the food more satisfying. After that, the traditional dish appeared.

Okroshka on kvass with sausage according to the classic recipe

The traditional version involves a lot of greens, boiled sausage, radish, fresh cucumber, egg and boiled potatoes. But you can vary this recipe. For example, meat is consumed instead of sausage or in addition, other vegetables can be added. Milk whey, sour cream with water, kefirs, beer are taken from the liquid.

Each individual option deserves attention. The main thing that unites all methods is the grinding of ingredients, the addition of a certain meat product and the infusion of liquid into the contents.

Cooking:

Potatoes and eggs are sent to cook until fully cooked, after cooling they are cut into cubes of your favorite size. Sausage and cucumber are also cut.

These products should be lightly sprinkled with salt so that juice appears, so the food will turn out to be more fragrant and tastier.

The first cut is sent to the pan or other container, on top of the greens. Next, you need to add pepper and salt to taste and pour a little kvass. If homemade is used and it is sour, then a little sugar can be added to it. My kvass is quite sweet, so I do not indicate sugar in the composition.

At the very end, everything is thoroughly mixed. When serving, put sour cream to taste in plates. Who does not like sour cream, do not be too lazy to do it. It is very useful, and it is prepared in five minutes.

This dish is very perishable. It should not be stored for a long time even in the refrigerator. If you want to keep longer, do not fill the whole pan with kvass at once. It is better to leave in the form of a salad and dilute already when serving. Moreover, liquid and dry contents should be in equal quantities.

The most delicious recipe with fresh cucumbers and horseradish

It is not enough just to buy quality products for cold soups. There are several tricks that allow you to make this food the most delicious.

This method involves the use of a classic set of ingredients, but with horseradish, radish and mustard. This is the dish we eat when my husband cooks. It is very tasty, but the children do not like it. This is a real classic okroshka on kvass, but in a masculine way of making.

How to cook:

The first step is to boil the potatoes and eggs. Use different containers for this, so that when the shell cracks, debris does not get on the protein.

Let the potatoes and eggs cool, and for a quick peel, hold them in cold water.

All vegetables and herbs are washed and cleaned if necessary. Potatoes, radishes are cut, it is better to cut them into slices of two halves, not very thick. A couple can be left to decorate the dinner when serving.

Divide the eggs in half and remove the yolk, then pound in a mortar or other methods to make a porridge-like mixture. Horseradish with mustard is added to it.

If possible, it is better to use horseradish root directly from the garden. It is very useful and juicy, it must be crushed, add a little water, salt and vinegar, after 20 minutes you can take it for cooking or eating.

Who loves spicy, let him put 2 tbsp. For a less piquant taste with spicy ingredients, you need to be careful and take 1 tbsp. The yolks are ground to make the mixture thicker.

The best cucumbers, of course, are from their garden. But in the absence of, we take purchased. By the way, in the store it is better to take cucumbers small and not sluggish. They should be elastic, with a pleasant aroma and thorns. Part of the cucumbers is cut, the second is rubbed on a large grater to enhance the flavor.

Since we are cooking with boiled sausage, it must also be cut into cubes. We bought boiled, but you can add any semi-smoked and ham, which also affects the taste.

All components are mixed in a saucepan. Onion is cut separately and 1 tsp is added. salt into it. After stirring it a little, you need to wait for the juice to appear and then add it to the common pan.

It remains to chop the dill and parsley, and it is better to mash the parsley leaves to soften them, if they are young, then this is not necessary.

Now everything is stirred dry so that the pounded yolk is combined with other ingredients. The dish will be quite thick and rich.

Before pouring kvass, leave the mixture for half an hour in the refrigerator. Then add the liquid and stir the composition. The drink can be made at home or bought in the store. The main thing is that it should be natural, without preservatives and other substances, which are often found in sodas.

After cooling down, lunch can be served. For a beautiful presentation, it is recommended to put a plate on the table, serve sour cream, mustard and horseradish separately. A little bit of garlic will also come in handy.

Okroshka on kvass and kefir

Step-by-step cooking instructions are varied, some add not only kvass, but also add sour cream or mayonnaise. We have already considered recipes. Today we mix kefir and kvass together and get an amazing result.

It is important not only to use good ingredients, but also to know the rules of cutting.

Chop the soft ingredients coarsely, the hard ones finely, chop the greens finely and top with salt.

For a pronounced taste, the yolks can also be ground.

The shape of the prepared food also matters. The human tongue can perceive not only taste qualities, there are also tactile sensations. Due to this, it is desirable to cut the pieces of the correct shape. Solid components crumble into cubes of approximately the same size. Some vegetables can be cut into strips.

We start cooking.

Boil the potatoes for about 30 minutes, then drain the water. Leave until completely cool. Immediately set the eggs to boil for 15-20 minutes. After cooking, they are cooled and cleaned.

All components are crushed, according to the above instructions and mixed in one large bowl.

Kvass and kefir are added to the finished mixture. A little more salt and ground black pepper, and one tablespoon of mustard. All this stuff is thoroughly mixed.

At the end, add mineral or clean water to dilute. The stew should not be very thick, especially when using fatty kefir. It is served to the table with black bread. Separately, you can put sour cream.

In order for this dish to succeed, it is necessary to add boiled sausage, and not smoked, take strong mustard, preferably without additives. It is better to make your own from mustard powder.

It is important to use an unsweetened type of kvass, the product must be alive with real gases, not CO2.

Kefir should also be used live, and not canned yoghurts and other types. It would be very good to buy homemade yogurt.

Video on how to cook delicious okroshka with meat

The simplest recipes can include all 5 main ingredients. But, often, they use more complex options, which contain more than 10 components. That allows you to make the end result more rich and satisfying.

The classic okroshka on kvass can be not only with sausage, but also with meat. Here are several ways to prepare cold soups with the addition of boiled beef. Video from Elena's channel "Find your recipe". Choose according to your taste, supplementing with other ingredients.

Step by step recipe with beef and mustard

Many people love this dish with meat and do not accept any other options. Most often, the classic kvass okroshka is cooked with beef or pork.

To reduce calories, you can use dietary varieties - poultry or rabbit. In any case, it will be tasty and healthy. And for weight loss, we will reduce portions.

How to cook:

In fact, this method is similar to the previous ones, so the scheme is presented in brief. Meat, potatoes and eggs should be boiled. After boiling the beef, it is fried a little, but this is optional.

All vegetables are cut according to the rules or personal preferences. Separately chop the greens with onions and mash them a little with salt.

After 20 minutes, the greens are poured into a common dish. Mix sour cream with mustard and sugar. And you need to pour about 300-400 ml of kvass. After stirring the dressing, pour it into the pan to the crumbled products.

We remove the container in the refrigerator for half an hour. After that, everything is served on the table, laid out in portioned plates. Everyone already adds kvass according to their taste.

Dietary cold soup with fish

This type of lunch is lighter and healthier. Take fish not fatty red, but low-calorie white.

This food is in demand precisely in the Urals and is called "Ural okroshka". River perch or pike are very well separated from the bones, so it is better to take these varieties of fish. Sauerkraut gives the dish a savory sourness. All vegetables and spices will take the usual.

Cooking:

Due to the composition, the food is original and very appetizing. First you need to boil the fish and let it cool. Then the fillet is completely separated from the bones and chopped randomly.

We also boil potatoes and eggs in advance. After cooling, crumble the proteins, but do not touch the yolks. They will come in handy later on. Chop onion, dill and parsley. Salt and mash to release juice.

Cabbage is washed in a colander under the tap. If it is not very salty, then it is simply squeezed out and chopped finely.

This dish is not only made with sauerkraut. Fresh sheets are also used, but it is necessary to take the upper parts.

The yolks are ground with salt, sugar and mustard. Since they are very dry, pour a couple of tablespoons of liquid to create uniformity.

All components are mixed, at the very end it is necessary to add sour cream and yolks. After stirring again, leave the mixture in the cold for half an hour. We supplement the chilled dish with homemade bread kvass, bringing the density to the desired limit.

Lean stew without eggs and meat products

Delicious and healthy cold soup can be made without a single gram of meat, without eggs and sour cream. Such a recipe is useful not only for those who are losing weight, but also for those who observe fasting believers.

This type of cold soup is low-calorie and healthy. At the same time, it has a peculiar sharp and spicy taste. An excellent alternative for those who are tired of bland dietary food.

Let's get started.

Boil the potatoes, let them cool and then cut into cubes. Grate the radish on a large grater. Crumble cucumbers, onions, herbs.

If there is no green radish on hand, it does not matter, it can be replaced with radish. In addition, fresh carrots, grated on a fine grater, are also suitable.

Combine everything in a large bowl, put horseradish, and stir thoroughly. Pour all the kvass, send the dish to the refrigerator for half an hour, and then pour it into plates.

I hope you find this article about fresh, spring dishes helpful and help you treat your family to a delicious lunch or dinner.

And I say goodbye to you until the next recipes. Share your tips in the comments. To save recipes and make notes just click on the social media button.

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)