Hello everyone! The other day I decided to cook one very old dish, about which I am always crazy, who would have thought, but in the summer it is made in buckets in my kitchen. Can you guess what I mean? Yes, this is everyone’s favorite and delicious okroshka. Tadam, I'm glad to announce the season is open!
Today I propose to take the most traditional recipes for this dish, namely, we will cook it with bread kvass. After all, this is exactly how it was originally served in the old days, with more vegetables and meat added and seasoned with sour cream. But if this option is still unacceptable to you, then come to me. After all, in addition to the bread drink, there may be another drink, for example, with kefir or mineral water.
What is the most important thing in this cold soup? Stock up on the necessary list of products in advance. Afterwards you can chop them finely or coarsely, the only thing is that the potatoes and eggs will have to be boiled in advance. In general, don’t pass by, help yourself!
There is probably nothing easier than whipping up this dish based on a wide variety of classic recipes. All of them are quite simple in their implementation. And the main thing is that even a culinary novice can handle them, because okrokha is such a dish that it is impossible to spoil it.
The main thing here is to chop everything up correctly, place it on plates and season with sour cream or mayonnaise. But, there are little secrets and tricks that you can find out about if you read further in this article.
We will need:
- boiled sausage - 250 g
- egg - 4 pcs.
- radishes - 5 pcs.
- horseradish - optional
- green onion - 1 bunch
- dill - 1 bunch
- salt - optional
- kvass - 1.5 l
- sour cream - optional
Cooking method:
1. The most important thing in this stew is the finely chopped ingredients, although many claim that they should be coarse. Opinions are divided, so whoever likes it more or whoever is used to what, do so. In my opinion it looks better with small ones.
So, let's get started, rinse fresh cucumbers and radishes well in cold water to remove dust and dirt. Remove the sausage from packaging. Next, using a well-sharpened knife, chop into cubes.
2. Wash the horseradish too, and then take an excellent stainless steel grater, preferably the sharpest one, and grate this vegetable on it.
3. Boil chicken eggs in a saucepan until fully cooked, then chop into pieces. You can also use a vegetable cutter so that the slices, as they say, are one to one.
4. Also rinse all the greens under running water. Since it is better to use young and juicy onions, the feathers will be very thin and not fleshy, which means the head itself can also be chopped. You can do this beautifully, cut it into rings, and then decorate it on top and come up with decor. Chop the dill in the same way.
5. Here is the summer beauty of nature, such bright colors, there is nothing more magical, and the aroma that will be in the kitchen cannot be expressed in words.
Mash the dill and onion with any mortar or potato masher to release the juice. It will be much tastier this way, and plus no leaves will float on the surface in a very rough way.
6. Place all prepared ingredients in a pot or bowl, stir and add salt. You can add sour cream.
7. And then feel free to pour in ice-cold kvass from the refrigerator, wow, this is a salvation from the hot heat. Serve in a good mood and with the desire to feed everyone so that you will lick your fingers. Bon appetit!
There is nothing more beautiful if only vegetables fresh from the garden are taken into this soup, and this is what makes this dish even more unique and aromatic. Your own always tastes better, especially if it’s homemade. The cucumber plays a very important role here; without it, this culinary masterpiece would be bad, there would not be such a smell and a ringing crunch.
And in order to feel the aroma of the green vegetable more, it is recommended to grate one part and cut the other into cubes.
In this regard, everyone has their own preferences, as the author of this video, I ask you to watch.
A simple recipe for 1 serving with radishFor those who are alone, I suggest making one plate to enjoy in one sitting, or perhaps someone is not yet familiar with such a stew. And so I decided to try and experiment, well, take this list and do according to it. It will make a nice big plate.
You can replace radishes with radishes, because in fact, that’s what they used to do in Rus'. Don’t forget to add a piece of bread to everything, or maybe two.
And if your kvass has not had time to stand and ferment well and there is little acid in it, then lemon, that is, its juice, will come to the rescue.
We will need:
- potatoes - 1 pc.
- egg - 1 pc.
- sausage or boiled sausages - 1 pc.
- dill and onion greens - a bunch
- radish or radish - 100 g
- salt - a pinch
- fresh cucumber - 1 pc.
- lemon - half
- kvass - 1 tbsp.
- sour cream - 1 tbsp
Cooking method:
1. Prepare the main ingredients for work, boil the potatoes and eggs in lightly salted water. Potatoes are basically boiled in their skins until they are fully ready for combat, and the eggs should be hard-boiled.
Also chop the radish and cucumber so that such slices go well with boiled products. Chop the green onions and dill in a separate container and lightly crush them with a mortar. Combine everything into one cup.
2. Pour in the bread drink, add a spoonful of sour cream and add salt to your liking. Try it, and if it’s not sour, squeeze a couple of drops of juice from half a lemon. Stir and consume cold when it’s 30 degrees or higher outside. This will be your salvation in such days.
If you look at all the components of this hearty dish, you can say with confidence that they would make a wonderful salad. I did just that once. But, if you are still afraid of experiments, then feel free to go to the store and buy everything you need for this stew.
But I recommend making your own kvass, and it’s better that the vegetables come from your garden, and not those sold in city supermarkets. And yet, if suddenly there is not enough of it in the refrigerator, but you want more, then you can safely combine it with sparkling water and stir.
We will need:
- Boiled sausage – 500 g
- Cucumber - 3-4 pcs.
- Radishes - 7-10 pcs.
- Egg - 5 pcs.
- Potatoes - 6 pcs.
- Dill and onion - 2 bunches
- Kvass - 3.5 l
- Sour cream – 500 ml
- Salt - at the discretion of the hostess
Cooking method:
1. So, as the old Russian proverb says, let’s remember “No potatoes, no okroshka.” Therefore, deal with this ingredient first. Boil the eggs in a saucepan along with the chicken eggs, then drain and set aside. Clean it up and get on with it.
Chop all the ingredients of this soup into square pieces, do this one by one. Step by step, grind all the products like this.
Take boiled sausage; if you want an original flavor, you can take semi-smoked one.
Cucumbers should be fresh, not flabby, otherwise you won’t get the right flavor. After cutting, do not forget to press the greens with a potato masher so that they release juice and become soft.
2. Afterwards, all that remains is to combine the products all together in one bowl and stir with a tablespoon. Salt and season with liquid and sour cream.
Meet, okroshka with sausage and kvass is ready for your service! Hooray! Already tasting?
To be honest, I’m not a gourmet of such tastes, but sometimes you want something unusual. For many, this option will probably be familiar, because someone does just that. Mustard and horseradish make the okrokha stronger and richer, but not everyone likes it.
If you want to surprise everyone, then use this description and the result will not take long to arrive.
We will need:
- boiled potatoes in their skins - 3 pcs.
- hard-boiled egg - 3 pcs.
- radish – 200 g
- cucumber - 1-2 pcs.
- kvass - 2 l
- Doctor's sausage - 200 g
- horseradish - 1 tbsp
- mustard - 1 tsp
- onion and dill greens - 1 large bunch
Cooking method:
1. Separate the potatoes and egg, then chop them into plastic pieces that will resemble cubes.
2. Wash fresh vegetables in water; if the peel is too thick, remove it. Then also chop into pieces.
3. Onions and dill must also be rinsed before cooking and then cut with a kitchen knife. Next, add some greens on a special board on the table and use your hands to chew them. You can do this in the container in which you will connect all the components. A potato masher or mortar works well for this purpose.
5. Now add salt to this salad and place it in portioned cups, pour a cold drink over it. And the most interesting thing is that it does not have time to cool down and is always cold, because this is what you really want in the heat. What can you think of? It is necessary to cool the water or this bread drink in the freezer in advance to get such tasty pieces.
It also looks cool, but can you imagine how it tastes? Yes, yes - just awesome and wonderful. It would seem like an ordinary dish, but it can be presented so beautifully and elegantly that everyone will be completely delighted.
Ha, very simple. First, make kvass at home. You don’t know where to start, actually with choosing the right components. In general, don’t rack your brains, just watch this story and within a day you’ll be enjoying this bready drink, and you’ll also make an excellent soup.
You can also bottle it to use as a thirst-quenching elixir. In a word, eat it.
In this version, the sausage is replaced with meat, of course it will be healthier and not so harmful. Still, everyone knows that sausages are quite dangerous to health, even though we often use them. You can combine both, and it will also turn out flawless.
We will need:
- boiled beef – 140 g
- potatoes – 3 pcs.
- eggs – 5 pcs.
- fresh cucumbers – 2 pcs.
- radishes – 6 pcs.
- green onions – 1 bunch
- sour cream
- bread kvass - look at thickness
Cooking method:
1. Boil a piece of meat in salted water, cool and chop into cubes, move aside.
Now take care of the cucumbers, grate one part on a fine grater to create a strong smell, and chop the rest into cubes.
Do the same with radishes. The greens should also be chopped and added here.
Peel the boiled egg and potatoes and chop them into large pieces of arbitrary shape.
2. All that remains now is to complete the work. Stir all the products in a bowl, and then arrange into portioned plates. It is better to do so so that the dish does not sour. Pour in the kvass just before you have lunch.
3. Add sour cream and salt at your discretion; you can do without them. Store this culinary masterpiece exclusively in the refrigerator or in a cool place.
So the story has come to an end, I hope you liked all the recipes and you’ll run to do some magic right now. I wish that everything turns out well, and that your guests or household members say thank you.
Have a good mood and sunny days, so that this dish does not appear in the house in the summer! Share your opinion, join the group in contact and visit the site more often. Good bay.
Those who monitor their diet and lead a healthy lifestyle are well aware that in the summer light dishes should prevail in the diet. These include not only simple vegetable or fruit salads, but also soups, for example, okroshka with kvass fits perfectly into any summer menu. The dish easily quenches thirst and hunger, and thanks to the variety of ingredients, the soup finds fans among both raw foodists and meat lovers.
Recipe for okroshka with bread kvassA dish that contains kvass always has an unusual taste. It is precisely for this piquancy that many people love kvass okroshka.
But in order to successfully prepare a dish, you need to know not only the correct technology, it is also important not to make a mistake in choosing the basis for its preparation.
Of course, there is nothing better than homemade kvass, which is why we bring to your attention a recipe for low-calorie (the calorie content of the dish is 48 kcal per 100 grams of product) vegetable okroshka with homemade bread kvass.
Ingredients:- Egg – 4 pcs.;
- Potatoes – 2 pcs. medium size;
- Kvass (homemade) – 1.5-2 l.;
- Canned peas – 1 jar;
- Boiled sausage – 150-200 g;
- Radish – 1 bunch;
- Fresh cucumbers – 2-3 pcs. (small);
- Sour cream – 5 tbsp. l.;
- Ground black pepper - to taste;
- Dill – 1 bunch;
- Mustard – 2 tbsp. l.;
- Salt - to taste;
- Green onions – 1 bunch.
For okroshka with kvass to be a great success, you need to follow simple cooking rules. Simple general recommendations will help any housewife make okroshka truly delicious:
- Separate the boiled egg yolks from the whites.
- Grind them with mustard.
- Mix the mustard-egg mixture with sugar and sour cream.
- Dilute the dressing with kvass.
- We stir, and only then fill the rest of the food cuts with it.
Ingredients - — 6 pcs.
- + -
- - 2 pcs. + -
- — 2 l + -
- - 2 pcs. medium size + -
- - 2 pcs. medium size + -
- — 1 bunch + -
- - 2 pcs. medium size + -
- - to taste + -
- Sausage (boiled) - 300 g + -
+ -
Preparation
Mix everything again, sprinkle with herbs, let the okroshka brew for half an hour - and the dish is ready to eat.
How to prepare kvass with birch sap
- Since home-made kvass is the best, you should definitely consider a simple homemade recipe for its preparation.
- In order to make a birch base for okroshka you need:
- take some birch sap and boil it briefly;
- put yeast into the boiled juice, only it is important that the juice is already cooled, otherwise the yeast will simply cook;
The yeast should ferment in the juice for 2 days;
in a couple of days the kvass will be ready. This means that it will need to be placed in bottles and stored in the refrigerator.
On the eve of summer, recipes for summer dishes are very relevant. Okroshka with kvass is one of these popular and quite beloved dishes by many. Its preparation takes no more time than cutting ordinary salads, but the refreshing aroma and pleasant taste will be remembered by your household for a long time.
Delight your family with delicious dishes and don’t forget to update your cookbook with new homemade okroshka recipes.
In the last article, I talked in detail about this cold dish and suggested those prepared with kvass, kefir, whey, sour cream, mineral water and mayonnaise. I also tried to add variety and offered a variety of options using meat, chicken, sausage and even nuts.
Some options were well known to me, some of them I found in the literature I had. And there were so many of them that I decided to write a whole series of articles on this topic.
I have cookbooks dating back to the 1960s with descriptions of old Russian recipes. Moreover, all of them include the presence of kvass in the ingredients. After all, it is with it that a traditional Russian dish is prepared.
Therefore, in today’s article this will be taken into account, and the liquid component will be prepared exclusively from that Russian drink, but we will change the remaining ingredients. After all, summer is long, won’t we repeat ourselves every day?!
I already suggested in the previous article, and you can watch it by following the link. And today I offer another recipe. It differs from the previous one primarily in the composition of the meat. If in the previous version we used one type of meat, today we will need three types - veal, beef and pork ham.
Of course, these meat products cannot be a dogma. Since I am sharing an old recipe, the description says that you can use corned beef, lean lamb, tongue and other types of meat. Also poultry and game meat.
We will need:
- boiled veal - 100 gr
- boiled beef - 100 gr
- boiled ham (ham) - 100 g
- boiled potatoes - 3 - 4 pcs
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- radishes - 200 g (optional)
- green onion - 100 gr
- parsley, dill - 50 g each
- sour cream - 1 glass
- sugar - 0.5 tsp
- salt - to taste
- mustard - 0.5 teaspoon (or to taste)
- kvass - 1.5 - 2 liters
Preparation:
In the old days, meat was not specially boiled for okroshka, but was prepared from what was left over from other dishes. Not only boiled but also fried meat was used. Which is also allowed in cooking.
That’s why it got the name “meat team”. Currently, the meat for the dish is specially boiled, or cooked with sausage, which is also done quite often. And you can safely make changes to today’s recipe and use any type of meat product.
1. All meat should be boiled in advance, naturally in different pans. Since the cooking time for all types will be different. At the end of cooking, add salt. Then let it cool and keep in the refrigerator for at least an hour. During this time it will have time to cool and it will be much easier to cut it into even cubes.
The ingredients are usually cut into cubes or strips of the same size. Some people cut coarsely, others finely, but I like the “golden mean.” Cubes measuring 1 - 1.5 cm, short straws no more than 1.5 cm - for me this is the most optimal size.
2. Cut boiled chilled potatoes and eggs into the same cubes.
3. If the cucumbers have thick, rough peels, then it is better to peel them. Cut the cucumbers into cubes. Radishes in ancient Russian versions are not used very often. Therefore, we add it at will, and maybe even according to our mood!
Now they are actively adding it, and many people don’t even understand what it’s like to cook a dish without radishes? But I also know ardent opponents of this bright, beautiful vegetable. Therefore, everyone will decide on this issue for themselves and decide whether to have radishes in the soup or not!
If so, then it should be cut into cubes and added to the total mass. After all, this is how we cut all the ingredients and put them in a common bowl.
4. Chop the green onions, grind half of them with salt using a masher or a tablespoon. Add the other half to the rest of the ingredients.
5. Chop the greens.
6. Place mashed onions, herbs, mustard, sugar and salt in sour cream. Mix. Add a little kvass, mix again and put in the refrigerator for 30 - 60 minutes. Place all chopped ingredients in the refrigerator as well.
7. Then take out both and connect. Add kvass until desired thickness is achieved. Pour into plates and eat with pleasure.
Additionally, put mustard, sour cream and kvass on the table. If someone wants to add something, he can use it.
Also put on the table green onions, fresh garlic and, of course, a crust of fresh black bread. All these additions will come in handy.
Okroshka with chicken and veal (beef)In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.
But since currently the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.
We will need:
- boiled veal – 150 g
- chicken fillet – 150 gr
- boiled potatoes - 3 - 4 pcs
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- green onion - 100 gr
- parsley, dill - 50 g each
- sour cream - 1 glass
- sugar - 0.5 tsp
- salt - to taste
- mustard - 0.5 teaspoon (or to taste)
- kvass - 1.5 - 2 liters
Preparation:
I’ll immediately answer the question that may be asked about this recipe - “Can I use other meat?” Of course you can! That's why it's okroshka, because you can use all the suitable ingredients. Why do I use veal and chicken here?
Because the recipe is intended to use meat and chicken. Veal is young and tender meat, and chicken also has soft meat. Therefore, they will go well together in a dish. In general, of course, cook to your taste.
In principle, the recipe is exactly the same in preparation as the previous one. Therefore, I will describe it very briefly.
1. Meat and chicken can be pre-boiled or fried, as you wish.
2. Boil potatoes and eggs.
3. Cut all ingredients into small cubes or sticks. Chop the greens and chop the green onions. Mix all.
In this recipe, I do not grind onions with salt, and I do not use radishes. Our meat here is too tender.
4. Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped products.
5. Stir and refrigerate for 30 - 60 minutes to slightly ferment.
6. Then put the okroshka mixture on everyone’s plate and pour in the required amount of kvass chilled in the refrigerator.
Place kvass, mustard, sour cream, herbs and garlic on the table. And also cut black bread.
Enjoy eating!
Kvass with sausage and mustardTo understand the general principles of preparing this summer dish, I decided to include a video story in the article, which explains step by step how and what needs to be done, and in what order.
Since the principles of preparing this dish are similar, although they have numerous nuances in different versions, the video will help you understand those points that not everyone understood from what was written.
This version of the dish is also classic, except that it is prepared with sausage.
Summer kvass soup with fried sausageIn the previous article, I already shared a recipe where we used sausage as the meat component. But today I want to offer a new option, where we will use fried sausage.
We will need:
- sausage – 300 gr
- boiled potatoes - 3 - 4 pcs
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- green onion - 100 gr
- parsley, dill - 50 g each
- radishes – 250 gr
- sour cream - 1 glass
- sugar - 0.5 tsp
- salt - to taste
- mustard - 0.5 teaspoon (or to taste)
- kvass - 1.5 liters
- vegetable oil - 1 - 2 tbsp. spoons
Preparation:
1. Cut low-fat sausage like “Doctorskaya” or “Ostankinskaya” into circles 1 cm thick. Fry it on both sides in a small amount of vegetable oil until golden brown.
2. Place on paper napkins to drain all the fat. Then cut into cubes with a side of 1 cm.
Sausage can be replaced with sausages or sausages, but also with low-fat varieties. Our soup is cold, and the fat will not dissolve, but will float in pieces. And he is of no use to us.
3. Cut boiled potatoes, eggs, cucumber and radishes (if using) into cubes of the same size.
4. Also chop the green onions and chop the greens.
5. Mix sour cream with sugar, salt and mustard, dilute with a small amount of kvass and pour the mixture over all the chopped ingredients. Stir and refrigerate for 30 to 60 minutes until the mixture is slightly fermented.
6. Then divide the okroshka mixture into plates and add the required amount of cold kvass to everyone.
Serve with sour cream, fresh herbs, garlic and black bread.
Eat with pleasure and with extra!
Okroshka with fish and sauerkraut in Ural styleI know that few people cook this cold dish with fish, but here is the recipe. And they cook according to it in the Urals. I must say that the dish turns out to be quite tasty.
We will need:
- boiled low-fat fish - 500 g
- potatoes - 3 pcs
- boiled eggs - 2 - 3 pcs
- radishes – 250 gr
- sauerkraut without brine - 1 cup
- green onions - a small bunch (80 g)
- dill - 50 gr
- sour cream - 3 tbsp. spoons
- mustard - 1 teaspoon
- sugar - 1 teaspoon
- salt - to taste
- kvass - 1.5 liters
Preparation:
As you probably noticed, the recipe is very original, if only because it contains sauerkraut and fish. And there are no cucumbers that we are used to (although, if desired, you can add them. And so, let’s look at the recipe.
1. Boil lean fish in salted water until tender, cool, separate from bones and cut into small cubes or pieces.
2. Cut boiled chilled potatoes, radishes and egg whites into cubes. Also cut the cucumbers if you want to include them in the recipe.
3. Grind green onions with salt in a separate bowl. Add half of the chopped dill there.
4. Rinse the sauerkraut if it is very salty. Or just squeeze out the brine if the taste is normal. Cut it smaller.
In general, such okroshka is prepared not only from sauerkraut, but also from fresh cabbage. Take the top two or three leaves and cut them into cubes. These leaves are dark green in color, and they completely replace cucumbers here.
5. Grind the egg yolks with salt, sugar and mustard. You can cut the yolks, but when mashed, our soup will turn out thicker.
Add a little kvass and mix until smooth.
6. Mix all the ingredients, add the ground yolks and sour cream. Stir and refrigerate for 30 minutes.
7. Then take it out, add kvass, bringing the mass to the desired thickness and pour into plates.
Or you can put the okroshka mixture on everyone’s plates and pour kvass into them, as much as anyone needs. For beauty, place pieces of boiled fish on top.
In general, fish can not only be boiled, but also fried and steamed, that is, again, whoever likes it more!
8. Sprinkle with chopped dill.
In the Urals, such okroshka is served with boiled hot potatoes, which are served on a separate plate. It is poured with melted butter and sprinkled with dill.
Yummy! Can't describe it in words!
Okroshka with shrimpHave you ever prepared this option? Be sure to try it! The recipe is simply finger-licking good!
We will need:
- boiled shrimp – 250 gr
- boiled potatoes - 2 - 3 pcs
- boiled eggs - 3 pcs
- radishes – 250 gr
- cucumbers – 2 – 3 pcs (medium 250 g)
- green onion - 50 - 60 gr
- dill and parsley - 30 g each
- mustard - 1 tbsp. spoon
- sugar - 1 teaspoon
- sour cream 20% - 100 g
- kvass - 1.5 liters
- salt - to taste
Preparation:
1. Boil potatoes and eggs. Cool, remove peel and shell. Separate the yolks from the whites. Cut the potatoes into cubes, cut the whites into smaller pieces.
2. Boil shrimp in salted water for 2 minutes, peel and remove shell. Then also cut into small pieces.
Leave a few pieces for decoration.
3. Rinse and dry vegetables and herbs. Finely chop the greens. Grate half the cucumbers and radishes, cut half into small pieces or cubes.
4. Combine the yolks with mustard and green onions and grind, adding a little salt.
5. Add sugar and sour cream, mix everything and pour half of the chilled kvass into the mixture.
6. Add all the chopped and crushed ingredients to the resulting mixture, pour in the remaining kvass and mix. Taste to see if there is enough salt. If not, add salt. Let stand in the refrigerator for 30 minutes and serve.
Place whole shrimp on top.
On a hot summer day, you can add ice cubes to the dish.
On kvass with mustard and mayonnaise (sour cream)We will prepare this option without potatoes. In this case, the dish will not be as nutritious.
We will need:
- boiled meat - 300 -350 g
- cucumbers - 4 pcs (medium)
- boiled eggs - 5 pcs
- green onions - 150 - 200 gr
- dill - bunch
- mustard - 2 tbsp. spoons
- kvass - 1.5 liters
- mayonnaise or sour cream - to taste
- salt - to taste
Preparation:
1. Boil the meat, add salt at the end of cooking. Remove and let cool completely, then cut into strips.
2. Divide the eggs into whites and yolks. Also cut the whites into strips. Set aside the yolks for now; we will need them later.
3. Cut the cucumbers into short strips. Mix all ingredients.
4. Chop the green onions, put them in a bowl, add salt and crush them with a wooden masher until they release juice. Then also add it to the total mass. Add salt to taste.
Place the crumb mixture in the refrigerator for at least 1 - 2 hours. During this time, all ingredients will cool and be saturated with each other’s juice.
5. Grind the egg yolks with a fork into a homogeneous mass, add 2 tablespoons of mustard and stir. Transfer to a saucepan. Pour in kvass and refrigerate for at least 1 - 2 hours.
6. Remove coarse stems from washed and dried dill and chop.
7. Remove all ingredients from the refrigerator. Place the okrosheka mass in a bowl, pour in the required amount of infused kvass, add mayonnaise or sour cream to taste and sprinkle thickly with dill.
You can add variety to a recipe like this and add radishes as an ingredient. You can also replace fresh cucumbers with lightly salted ones. All this will add new interesting shades to your favorite dish.
Be sure to eat chilled!
Lenten dietary okroshka with green radishDelicious okroshka can be prepared without meat. In this form, it can be prepared during Lent, or for those people who do not eat meat at all.
We will need:
- boiled potatoes - 3 - 4 pcs
- Uzbek green radish – 1 piece
- cucumber – 1 – 2 pcs
- onion - 1 piece (small)
- green onions - 100 gr
- dill and parsley - a bunch
- mustard or horseradish - 1 tbsp. spoon
- kvass - 500 ml
- salt - to taste
Preparation:
1. Peel boiled and cooled potatoes and cut into cubes.
2. Grate green Uzbek radish on a coarse grater.
The recipe also uses soaked apples. If you don’t find these, you can also use fresh sweet and sour varieties.
We will need:
- salted mushrooms - 200 gr
- pickled or fresh cucumbers - 5 - 6 pcs.
- soaked apples - 2 pcs.
- green onion - bunch
- dill - 1 bunch
- horseradish or mustard - 1 tbsp. spoon
- salt - to taste
- kvass - 2.5 - 3 liters
Preparation:
1. Rinse the salted mushrooms thoroughly and place in a colander, let the water drain completely, then cut into small pieces.
2. Peel the pickled cucumbers and cut into small cubes.
3. Finely chop the green onions and dill and place in a bowl. Add salt, then grind with a wooden masher until juice appears.
4. Peel the apples, remove the core and seeds and cut into small cubes.
Pickled apples are usually prepared in the fall. The apples are laid out on a bed of twigs of cherries, currants, raspberries, and a couple of sprigs of mint are also added. A marinade is prepared from sugar and salt and poured over the apples. Then pressure is placed on them, and thus the apples achieve the desired taste after 1.5 months.
As I wrote above, you can use fresh apples, as well as cucumbers.
5. Mix all ingredients and pour kvass. Add mustard or horseradish. Or both.
Serve with sour cream if desired.
Okroshka with homemade kvassIn the old days, kvass for okroshka was specially prepared. It turned out white, and differed in taste from the usual bread in that it was not so sweet.
At first, kvass wort was prepared from rye flour; buckwheat and wheat flour could also be added. Malt was also needed, also rye, buckwheat or barley.
The wort was fermented with prepared starter, often with the addition of mint. This is how this drink was prepared.
The process, I must say, is not very simple, besides, you need to look for malt and have the necessary flour on hand. Therefore, there are much easier ways to prepare the drink at home using ready-made baked bread.
And I suggest looking at the recipe on how to prepare such kvass.
This is one of the cooking options that is good to adopt. After all, in the summer we not only eat okroshka, but we also don’t mind trying cold kvass on a hot sunny afternoon.
That's when this recipe comes in handy.
But there are also quite a few different ways to prepare it. And here is one of them.
How to make okroshka kvass at homeWe will need:
- stale bread - 300 gr
- rye bread - 1 slice
- sugar - 3 - 4 tbsp. spoons
- warm boiled water - 1.5 + 1.5 liters
Preparation:
1. Crumble pieces of stale bread. Bread can be used both white and black. Place it in a two-liter jar.
2. Add 1 - 2 tbsp. spoons of sugar and add warm water. Cover with a glass lid. A polyethylene lid will not work.
3. Place the jar in a warm place for 1 - 2 days. The mixture will begin to ferment and the process time as a whole will depend on the temperature in which it is located.
Readiness is determined by taste. If the liquid has acidified well, it means it is ready for the next step.
4. When ready, carefully drain the liquid, leaving bread grounds 5 - 6 cm high in the jar. Add a slice of rye bread and 1 - 2 tbsp. spoons of sugar.
5. Pour in 1.5 liters of warm boiled water again. Cover with a glass lid and leave in a warm place for another day.
After this time, the kvass will be completely ready for use and preparation of okroshka.
And for today this was our last recipe.
Let's summarize what has been written. The topic of today's article today was “Okroshka with kvass”. I shared with you the recipes I know, which turned out to be very diverse, both in preparation and in taste. I tried to write everything in great detail, step by step, so that everything would be clear to everyone.
We used different types of meat, chicken, sausage, fish and even shrimp. Vegetables included traditional potatoes, cucumbers and radishes. Although I must tell you that potatoes were not used in ancient Russian recipes. It appeared in Rus' only at the end of the 18th and beginning of the 19th centuries.
Radishes were also not always used, I don’t know why. I think it has always been grown. Maybe they didn’t add it for the same reason - just not everyone liked it in the dish.
But they added cabbage, which was not quite familiar to us, both fresh and pickled, as well as black radish. There are very simple options, for example. They are interesting because crackers or stale bread were used in the cold soup.
Just as now, green onions, dill and, less frequently, parsley were in demand, most likely because its leaves were coarser than those of dill. They really loved vigorous okroshka, and to do this they added horseradish or mustard to it. Seasoned with sour cream for taste. And now they started adding mayonnaise.
All this variety is okroshka itself, the one we love and are happy to eat almost every day, especially when it’s hot outside.
Dear friends, maybe you have your own, special way of preparing everyone’s favorite dish? Share it with us, write the recipe in the comments. Let all readers prepare delicious okroshka and enjoy its taste!!!
On the eve of summer, recipes for summer dishes are very relevant. Okroshka with kvass is one of these popular and quite beloved dishes by many. Its preparation takes no more time than cutting ordinary salads, but the refreshing aroma and pleasant taste will be remembered by your household for a long time.
This question puzzles novice cooks on hot summer days. Yes, it’s elementary! No wisdom! If only there was kvass! Eat? Forward!
In the summer heat, you often don’t want hot soup, and without the first, for many, lunch is not lunch. Cold soups, and okroshka in particular, are simply a salvation in this situation. The only difficulty is to indicate the quantity of products, which depends on the number of eaters, their taste preferences and the desired thickness of the okroshka. Let’s do this: we’ll give our approximate calculation for 1 person, an adult eater, and you yourself multiply by the number of people (you can also do it for 2-3 days) and make the desired changes. So, for one plate of okroshka with kvass...
Need to:
- Chicken egg - half or whole
- Potatoes – 1 medium size
- Fresh cucumber – 1 small cucumber (about 10 cm long)
- “Doctorskoy” type sausage, without fat – 1-2 petals (depending on the diameter of the sausage “loaf”), 3-4 mm thick. Generally speaking, the “correct” okroshka is made with boiled beef, and if you have the energy and time to cook the meat (you can see how to do this), then you can replace the sausage with a piece of boiled meat
- Fresh dill - a pinch of finely chopped, about 1 teaspoon, by the way, you can add other herbs you like (green onions, parsley, cilantro, basil)
- Kvass - about 1 cup, chilled or at room temperature (kvass, of course, is better to buy live fermented, in addition, please note: some manufacturers now produce a version of “kvass for okroshka”, it is less sweet, therefore, it seems to us, it is preferable but regular kvass will also work)
- Sour cream – 1 tablespoon
- Table salt - optional and to taste (we usually don’t add it, but we put a small salt shaker on the table for those who want it) + about 0.5 tablespoon when boiling potatoes and the same amount when boiling eggs
Preparation:
Peel the required amount of potatoes, cook until tender in salted water and cool. This can be done the day before (in this case, it is better to store it in the refrigerator in a container with a lid).
Hard boil the eggs in the required quantity (if you don’t know how – look) and cool, this can also be done in advance.
Well, and then... Okroshka is called that because now we finely chop all the ingredients. Moreover, two options are possible. If you are cooking for 1-2 people, it is more convenient to crumble each one directly onto a plate (which you will see in our photographs). If there are a lot of eaters, we will mix all the crumbled products in a large bowl, and then put the mixture on plates (by the way, you can store this mixture for 2-3 days in the refrigerator in a sealed container). It is more convenient to pour kvass over the okroshka directly in the plate (except, of course, for a “dinner party” situation, then pour the kvass in a saucepan, stir and serve the finished okroshka on the table in the “front” tureen).
So, finely chop a hard-boiled egg or half an egg in a plate, you can crush it with the curved part of the tines of a fork (watch our video recipe!).
Chop the sausage into small (4-5 mm) cubes. If you use boiled meat instead of sausage, chop it finely too.
Chop the boiled potatoes into small cubes (about the same size as sausage).
Cut the fresh cucumber into the same small cubes (if the cucumber is thick-skinned, it is better to peel it from the rough, hard skin).
Finely chop the washed and dried greens (you can limit yourself to just dill).
Mix all the crumbled products (in a plate or in a large bowl, depending on the number of eaters; if mixed in a bowl, place them on plates).
I have the most dear memories associated with okroshka - about childhood, summer holidays in the village and the most wonderful time, when you could carelessly rejoice in every day and firmly believe that your whole life is still ahead of you and your wildest dreams will certainly come true. I remember every morning I ran to the garden to pick young vegetables and fresh herbs, and then together with my grandfather I cut okroshka, filling it with fresh homemade kvass. Often okroshka was purely vegetable and still incredibly beloved, but if parents brought doctor’s sausage on the weekend, 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 regular drinking kvass, even store-bought ones. For those who use special unsweetened kvass for okroshka, it is still recommended to add a little sugar, as it helps to better reveal the taste of vegetables.
Okroshka with kvass, prepared according to this classic recipe, turns out to be very thick, satisfying and at the same time not at all difficult to digest. This is an almost ideal summer dish that satisfies hunger, is very refreshing in the heat, and gives all the benefits of young vegetables that have not been subjected to heat treatment and have retained all the vitamins and minerals. For okroshka, choose the freshest, strongest and not too large vegetables from the market or your own garden, high-quality sausage or lean ham, the right naturally fermented kvass, and you will not only get pleasure from this dish, but also a boost of energy and a surge of strength. Refreshing okroshka with kvass is a great way to cheer up in the relaxing summer heat!
Useful information How to cook okroshka with sausage on kvass - a classic recipe for cold summer soup with step-by-step photosINGREDIENTS:
- 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 liter of kvass
COOKING METHOD:
1. To prepare okroshka with kvass, boil the potatoes in their skins for 40 - 50 minutes and cool, then peel, cut into cubes and place in a large bowl.
2. Cut the cucumbers into cubes or thin strips to suit your taste and add to the potatoes. 
3. Cut the radishes into strips and add to the rest of the ingredients. 
4. Boil the eggs, cool and separate into whites and yolks. Cut the whites into cubes and add to the vegetables. 
5. Cut boiled sausage or ham (or a mixture of both) into cubes or strips. 
6. Chop the green onions and dill, place in a separate bowl and grind together with salt so that the greens release juice. This procedure is not mandatory, however, the mashed greens give the okroshka a bright and very appetizing aroma of freshness.
7. Place the egg yolks in a bowl and add mustard. 
8. Grind the yolks with mustard and add to the rest of the ingredients along with the herbs. The mashed yolks add thickness and a rich, piquant taste to the okroshka. 
9. Add salt to the okroshka mixture, mix thoroughly and let it sit in the refrigerator for 10 - 15 minutes. 
10. Place the mixture of sausage, vegetables and herbs on plates and pour cold kvass to taste. Add a spoonful of country sour cream and mix well. Spicy, refreshing okroshka made with kvass from sausage and summer vegetables is ready! 
Okroshka is a completely 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 with kvass, contains about 80 kcal per 100 g of the finished dish, which is quite a bit, considering 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 recommend the following:
1. Replace boiled sausage with low-fat ham, or even better, with boiled chicken breast, beef or turkey;
2. Eliminate or reduce the amount of potatoes, and 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.
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