What is needed for okroshka? Cooking options for okroshka. Classic okroshka on kvass

Cold Soup Recipes

okroshka on kvass classic recipe

25 minutes

80 kcal

5 /5 (1 )

Recipe with a photo of delicious okroshka with radish on kvass

Kitchen appliances: cutting board and knife; saucepan or bowl; deep bowls for serving.

Ingredients

Okroshka is a simple, quick cold soup. It is usually prepared when it is terribly hot outside and you are unbearably hungry for something cool and fresh. And it’s not at all leisure to stand for a long time at a hot stove to cook the first course for dinner.

The ingredients for our classic kvass okroshka are simple and affordable. Vegetables, boiled potatoes and eggs, greens, sausage and kvass. If you omit the last component, then the composition is very reminiscent of Olivier salad.

In the event that everything you need is in your house, cooking soup will take no more than half an hour. What is needed for okroshka with kvass and how to make it tasty and appetizing? Read all the details in this article.

Cooking sequence

Boil the potatoes "in uniform" and eggs in advance (potatoes are boiled for 15-20 minutes after boiling, eggs - 10 minutes). Cool and clean these foods.
Rinse under running water and finely chop the greens: onion and dill. Put it all in a container for mixing ingredients (bowl, container or saucepan).
Cut the sausage into small cubes and send to a bowl with greens.
Finely chop the boiled potatoes, chop the egg with a knife or using an egg cutter. Send potatoes and eggs to the rest of the ingredients.
Cut a fresh cucumber into strips and a radish into half rings or as you like, and transfer to the rest of the vegetables and herbs. Mix all the chopped products to a salad state.
Portionally put the right amount of salad in a bowl and pour kvass. Salt and pepper to your taste, add a teaspoon of horseradish to the bowl of soup. You will get real pleasure from okroshka if you cook it in hot weather. The soup will give you a feeling of coolness, lightness and freshness.
Read with us also about how to cook a healthy and tasty and simple recipe for cooking incomparable.

Video recipe for making okroshka

This video is a very detailed recipe for making okroshka.

Okroshka on kvass (or with kvass)

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Ingredients:
Onion, dill - bunch
Potato - 2 pcs.
Egg - 2 pcs.
Radishes - 5-6 pcs.
Sausage - 250g.
Cucumber - 0.5 pcs.
Pepper, salt - to taste
Kvass - 2l.
Horseradish - to taste

https://i.ytimg.com/vi/Ww-0mgDFm0I/sddefault.jpg

https://youtu.be/Ww-0mgDFm0I

2016-07-07T07:41:27.000Z

Kvass recipe for okroshka at home

What kvass is better to buy for okroshka? It doesn't have to be cloyingly sweet. Kvass is sold in stores and supermarkets, which is positioned as “homemade” or “village”. But in order not to run into a fizzy fake, cook it yourself according to our recipe.

The ideal version of kvass for okroshka: sweet and sour. Such kvass in a favorable light reveals the tastes of the cold soup components. Rye bread gives kvass a pleasant sourness (and the blacker the bread, the sourer the kvass). The amount of sugar can be adjusted according to your taste.

I indicated in the recipe its optimal amount for okroshka. Raisins are needed in order to enhance the effect of fermentation and carbonate the drink. You will need a 3 liter jar. This is the most convenient container for making kvass.

Step-by-step recipes for kvass okroshka with meat and sausage, sorrel, chicken, fish

2018-07-10 Marina Vykhodtseva

Grade
prescription

593

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

3 gr.

carbohydrates

5 gr.

68 kcal.

Option 1: Classic okroshka on kvass with beef

For a classic cold soup, we need boiled meat. The amount of cooked beef is indicated. You can cook it in soup broth, then take it out, cool it, measure out the right amount. Additionally, for the dish you need different vegetables and, of course, natural kvass. It can be homemade or store bought.

Ingredients

350 g boiled beef;
3 eggs;
3 potatoes;
3 cucumbers;
100 g green onions;
2 liters of kvass;
50 g dill;
150 g radishes;
170 g sour cream 25%;
0.5 lemon;
salt pepper;
25 g mustard.

Step-by-step recipe for classic kvass okroshka

In addition to meat, you need to boil potatoes and eggs. We do this in different saucepans, just bring it to readiness, fill it with water so that the food cools quickly. Then cut into small cubes, send to a saucepan. Approximately the same pieces crumble boiled meat, fall asleep next.

Wash vegetables. At cucumbers and radishes, cut off the tips and “tails”, then finely chop. You can even make not small, but thin plates. We pour all this into the main products.

Chop the green onion with dill and salt, mash. You can do this with your hands, but it is better with a pestle or the back of a tablespoon. We shift to the meat with vegetables, stir.

Pour a glass of cold kvass and salt, add mustard, squeeze lemon and stir. Pour into a saucepan with a base for okroshka. Stir a little and add the rest of the kvass. Cold soup is ready!

We lay out the dish on plates and generously add fat sour cream. Serve immediately to the table. If desired, the classic meat okroshka on kvass can be salted or peppered.

If okroshka is cooked more than once, then we cut all the products, leave them in the refrigerator. If necessary, lay out on plates, season with spices, pour kvass. If the drink itself is sour, then you can do without lemon.

Option 2: A quick recipe for kvass okroshka with sausage

With sausage, the window is prepared much faster and easier, since there is no need to pre-cook and cool the meat. Kvass for this recipe is chosen to your taste. If there is little acid in it, then you can add a few slices of lemon to the plate.

Ingredients

250 g sausage;
4 potatoes;
3-4 cucumbers;
1.5 l of kvass;
sour cream to taste;
greens (dill, onion, parsley);
4 eggs;
10 radishes.

How to quickly cook okroshka with kvass sausage

Peel the boiled potatoes, crumble, pour into a saucepan. Do the same with hard-boiled eggs. Add chopped sausage to them.

Rinse vegetables and herbs, dry. Chop finely green onions, dill, cut cucumbers with radishes. Add it all to the pot and stir.

Arrange the resulting salad on plates, filling about a full ladle. Add a spoonful of sour cream, pour chilled kvass and try!

You can cook okroshka not only with boiled, but also with smoked sausages, you get a very fragrant cold soup.

Option 3: Okroshka on kvass with sorrel and chicken

Sour, fresh, green and amazingly delicious homemade okroshka on kvass will delight you on a summer day, fill you with energy and cheer you up. Only sorrel leaves without stems will be added to the soup, so we immediately cut them off, wash the greens.

Ingredients

1 chicken breast;
4 potatoes;
4 eggs;
a large bunch of sorrel;
a bunch of onions;
4 cucumbers;
a bunch of dill;
a couple of liters of kvass;
a glass of sour cream;
12 radishes.

How to cook

For okroshka, it is convenient to use chicken breast, as it cooks quickly and does not contain bones. But it is also allowed to add a leg, just thighs. Boil until cooked, cut the pulp, do not use the skin.

Potatoes and chicken eggs are also boiled, peeled, crumbled. Pour over the chicken. It is important that the products are completely cooled by the time of connection, otherwise the taste of okroshka will suffer, the soup will quickly deteriorate.

At the very end, we proceed to fresh ingredients. We wash cucumbers and radishes, chop, pour out. Greens, including sorrel, are also finely chopped, but thrown into a bowl. Salt, pepper, grind a little, then add to the bulk.

We stir the products, send them to soup bowls. Salt, pour kvass, flavor with sour cream and serve.

If there is no radish, then you can add a little radish to the soup, just cut it finely or rub it. In winter, it is usually used. Leave the skin on or peel off.

Option 4: Classic okroshka on kvass meat team

Ingredients

300 g of chicken or turkey;
250 g boiled sausage;
200 g cucumbers;
200 g of different greens;
300 g of beef;
4 eggs;
4 potatoes;
2.5 liters of homemade kvass;
a glass of sour cream;
30 g mustard;
pepper mixture.

Step by step recipe

We certainly begin with boiling meat and poultry. You can cook them in one dish, only we get the chicken a little earlier. Instead, you can take a turkey. We cook for a reason, but with spices: laurel, pepper, you can throw an onion. We cool the finished meat, cut it. We do the same with chicken.

Release hard-boiled eggs from the shells and chop, add chopped potatoes, cucumbers to them, pour over meat products. We get the sausage. Better to use without pieces of bacon. Cut, send to the pan.

It remains only to wash and chop all the greens. Pour into a saucepan, add a full glass of sour cream. Salt, put mustard and stir. We fill the products with kvass. Cover the saucepan, let stand for half an hour. It is better to put in the refrigerator so that the soup does not heat up.

If sour cream is not greasy, then you can add more, you need to achieve a rich taste. Often, several tablespoons of mayonnaise are introduced into the meat okroshka, which is not prohibited.

Option 5: Okroshka on kvass with fish

Fish okroshka is often called lean, but it is not necessary to wait for the appropriate time to prepare this dish. In the summer it will also be a hit, fish is much lighter than meat and poultry, much more useful than purchased sausage. We choose varieties with a small number of seeds. Chic okroshka is obtained with red fish, but ordinary pike perch or cod are also suitable for such a dish.

Ingredients

400 g of fish;
100 g green onions;
4 potatoes;
1.7 liters of kvass;
4 cucumbers;
50 g dill;
10-15 radishes.

How to cook

We cook fish. We carefully monitor, usually it is cooked after boiling for fifteen minutes, no more. It is advisable not to overexpose, so that when cutting the flesh does not fall apart. Cool down. We also boil potatoes, peel them. We cut it all.

Crumble cucumbers with herbs and radishes. Mix with the rest of the ingredients, immediately salt. Fill with kvass. If the recipe is not for fasting, then you can add boiled eggs. For dressing, use mayonnaise or sour cream.

By the way, okroshka can be cooked not only with fish, but also with seafood. Try adding a handful of shrimp or chopped boiled squid to a cold soup. The dish will sparkle with a new taste, it will look advantageous on the table.

Option 6: Okroshka on kvass with Summer sausage

The recipe for a bright and fragrant okroshka that will surprise you not only with its amazing taste, but also with a beautiful view. Kvass is better to take home-made. If the drink is bought in a store, then for taste, you can add lemon juice to the soup or add a few slices of citrus to the plate.

Ingredients

300 g boiled sausage;
4 cucumbers;
a bunch of onions;
1 bell pepper;
2 l kvass;
5 potatoes;
2 carrots;
bunch of dill.

How to cook

Wash carrots and potatoes, add water and put to boil. They cook for about the same time. If necessary, you can take something out earlier. Cool, peel, cut the roots into cubes.

We take boiled sausage, you can replace it with ham. We also cut. We chop cucumbers and radishes into strips or also into cubes, but thinly. Since they are quite tough, they will be more difficult to chew. We free the bell pepper from the seeds and also crumble. He, along with carrots, will add brightness to the soup. Combine all vegetables and sausage.

It remains only to chop the greens, stir, salt and pour kvass. To taste, season the summer okroshka with sour cream, lemon.

Okroshka is very tasty in a spicy version. If you don’t risk adding vigorous ingredients to the total mass, then serve horseradish, mustard separately in a bowl, put pepper on the table.

Option 7: Okroshka on kvass with beef and pickles

In this okroshka, not only fresh, but also pickled cucumbers are used. It turns out incredibly fragrant, rich cold soup, which will find its place on the table in winter. We take homemade kvass, its quantity is not indicated, we select the desired thickness of the soup on our own, you can pour in more or less liquid.

Ingredients

3 eggs;
450 g of beef;
1 onion;
2 fresh cucumbers;
2 pickled cucumbers;
a glass of brine;
3 potatoes;
homemade kvass;
sour cream;
1 spoon of mustard;
2 bunches of onions;
1 bunch of dill.

How to cook

Mix cucumber pickle with mustard. Boil beef (other meats are also possible), potatoes and eggs, cool, and then cut into medium-sized cubes. Pour into a saucepan, immediately pour cucumber pickle, let the products stand in it while other ingredients are added.

We cut salty and fresh cucumbers, chop the onion with dill. Add everything to the meat, stir again. Finely chop the onion, add next.

Stir the products with brine, lay out on plates. Pour homemade kvass, add a spoonful of sour cream.

If you are embarrassed by such a large amount of greenery, then you can reduce it. Sometimes only onions without feathers are added to such okroshka.

Option 8: Okroshka on kvass with kefir

There are okroshkas on kvass, on kefir, and there are mixed options. It's exactly like this here. Kefir is added immediately to the total mass, and kvass directly when serving. It is very convenient, the drink does not lose gases, and vegetables and other products do not dry out without moisture.

Ingredients

4 eggs;
a liter of kvass;
4 potatoes;
400 g of sausage;
liter of kefir;
4 cucumbers;
herbs, spices.

How to cook

Boil potatoes and eggs, peel, cut into pieces after cooling. Crumble finely cucumbers, medium cubes of sausage. You can replace it with poultry, any meat, but without skin and fat.

We chop the greens, add to the products. Salt all this and fill it with kefir. Let's taste it. You can squeeze some lemon juice. Stir and refrigerate for at least an hour.

At the right time, we take out a thick okroshka, lay it out on plates. It is advisable to mix it again before this. We dilute with kvass and you can try!

It is believed that it is better not to cut the yolks of boiled eggs, but to rub and dissolve in the filling. They give a special taste, a rich “broth” is obtained. It is also recommended to mash one or even two potatoes with a crush, add in this form.

Option 9: Okroshka on kvass with sausage "5 minutes"

It is difficult to call this soup a full-fledged okroshka, but it can help out a lot in the heat, when you have neither the strength nor the desire to cook something complicated, and you are tired of sandwiching sandwiches.

Ingredients

2 eggs;
150 g of sausage;
0.5 st. sour cream;
600 ml of kvass;
a bunch of greens;
1-2 cucumbers.

How to cook

The most difficult and longest thing in this dish will be boiling eggs, no matter how ridiculous it may sound. We put on the stove, cook hard-boiled, cool, crumble into small cubes.

Next, cut the sausage, cucumbers and greens, send to the eggs, stir, add sour cream and salt. Divide into two large or three classic servings. We add cold kvass to each. The dish is ready!

It turns out very tasty and bright okroshka with the addition of tomato. We take a dense tomato, cut it into small cubes and simply send it to the total mass.

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

Enjoy your meal!

Original okroshka on kvass with radish and celery

Such an original recipe for okroshka on kvass, 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:

Peel the potatoes, cut into small cubes, boil in salted water until tender, drain the boiling water and pour over with cool water
Boil eggs, cool, peel and cut into cubes
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
Peel the cucumbers with a vegetable peeler and cut into cubes
Cut sausage into cubes
Mix greens and all other ingredients in a convenient enamel pan
Peel the radish, grate on a coarse grater, add to the rest of the products and pour kvass, mix
Let okroshka brew for 15-20 minutes in the cold
When serving, add a tablespoon of sour cream and a few pieces of ice to a plate.

Enjoy your meal!

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

Enjoy your meal!

Video recipe for delicious okroshka on kvass

For okroshka on kvass, according to the classic recipe, we peel the young potatoes and boil until tender in salted water (make sure that it does not boil), cool. Cut into small size cubes. Hard-boiled chicken eggs and also cut into similar cubes.

Wash the radishes and thinly cut into half circles. Wash fresh cucumber and cut into cubes. If necessary and at will, the cucumber can be cleaned of seeds and a rough peel.

Sausage or ham (whatever you prefer) cut into cubes of similar size, chop the dill greens. You can add a few green onion feathers to the dill if you like its taste in okroshka.

Mix all chopped ingredients in a large bowl and season with salt to taste. Before use, it is advisable to pour kvass into a container and let it stand, this is necessary in order for the bubbles to come out.

There are several ways to fill okroshka with kvass according to the classic recipe. You can arrange the chopped ingredients in portions on plates, add 1-2 tablespoons of sour cream and pour kvass to the desired consistency. Mix the okroshka right in the bowl. And you can first mix sour cream with kvass, salt and spices in a separate container and let stand. Pour this mixture over our ingredients, arranged on serving plates.

It turns out very tasty if you add pounded boiled yolks to the kvass filling, ideally they should be of a bright color - then the okroshka according to the classic recipe will turn out to be especially elegant. And you can (if you wish) add a spoonful of ready-made mustard for piquancy.

Those who watch their diet and lead a healthy lifestyle are well aware that light meals should prevail in the diet in summer. These include not only simple vegetable or fruit salads, but also soups, for example, okroshka on 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.

The recipe for okroshka on bread kvass

The dish, which includes kvass, always has an unusual taste. It is 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 with the choice of 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 (calorie content of the dish is 48 kcal per 100 g of product) vegetable okroshka on homemade bread kvass.

Ingredients:

Egg - 4 pcs.;
Potatoes - 2 pcs. medium size;
Kvass (homemade) - 1.5-2 liters;
Canned peas - 1 can;
Boiled sausage - 150-200 gr;
Radish - 1 bunch;
Fresh cucumbers - 2-3 pcs. (medium-sized);
Sour cream - 5 tbsp. l.;
Ground black pepper - to taste;
Dill - 1 bunch;
Mustard - 2 tbsp. l.;
Salt - to taste;
Green onions - 1 bunch.

Food preparation

Boil eggs (hard boiled).
Boil potatoes in uniforms.
We free the jar of canned peas from the liquid (just drain it, allowing the peas to dry a little).
We prepare boiled products for the slicing process: we clean the potatoes from the skins, the eggs from the shell.

Cooking:

Cut the peeled potatoes into cubes and pour the cut into a large deep saucepan.
We cut sausage into cubes and pour it into a pan with potatoes.
Add peas to the bowl.
Fresh cucumbers as well as other products, cut into cubes. It is best to use young cucumbers for okroshka, but if there are none, then you can take ripe and even overripe fruits. Just before slicing, they must be cleaned of seeds and peel.
We cut the boiled eggs with the same cubes and pour the cut into a common pan.
We remove the roots and tops from the radish, wash it under running water, and then cut it thinly (the shape of the cut does not matter).
Transfer the radish slices to a saucepan and sprinkle them with freshly chopped green onions and dill.
We put salt and pepper to taste, then add sour cream and mustard to an almost ready dish.
We mix the ingredients, and finally add homemade bread kvass to the okroshka.
Let the dish brew for 10 minutes in a cool place, after which we add a little more kvass.
If desired, sprinkle the bread okroshka with herbs. This completes the cooking process - kroshevo can be served at the table.
It is important that the finished dish is infused for 30 minutes before serving. This will allow all the components of okroshka to be well saturated with kvass.

To make okroshka with kvass a success, you need to follow simple cooking rules. Simple general recommendations will help any housewife make okroshka really tasty:

All products must be cut in the same way: either cubes or straws. It is not advisable to mix cuts of different shapes in one dish. It is also not recommended to rub some ingredients on a grater for making okroshka.
It is homemade kvass that should be used as the basis for crumbling. By making it yourself, you can “adjust” all the shades of taste for yourself: sourness, salinity or even a slight sweetness of kvass.
When adding green onions to okroshka with kvass according to the recipe, it is necessary to grind it with salt in advance.
It is important that there is always a dressing in the okroshka.

dressing preparation

Separate boiled egg yolks from whites.
We grind them with mustard.
Mix the mustard-egg mixture with sugar and sour cream.
We dilute the dressing with kvass.
We interfere, and only then we fill it with the rest of the food cuts.

Okroshka on kvass from birch sap

Ingredients

— 6 pcs. + -
- 2 pcs. + -
— 2 l + -
— 2 pcs. medium size + -
- 1 bunch + -
- 1 bunch + -
- to taste + -
- 1 bunch + -
Sausage (boiled)- 300 g + -
Radishes - 8-10 pcs. + -

Cooking

Cold soup based on birch kvass is a very old way of preparing this dish. However, it is worth noting that okroshka turns out no worse with birch sap than with ordinary homemade kvass.

You can cook kroshevo according to our step-by-step recipe with a photo quickly and easily. Just half an hour to prepare the products and the same amount for the cooking process itself - and 8 servings of a delicious dish are ready to eat!

Hard boil the eggs, then cool them and peel them.
Boil the potatoes in their uniforms, then peel them from the skins.
Chop green onion and sausage into cubes.
Pour the sliced \u200b\u200binto a deep saucepan and add cubes of fresh cucumbers and radishes to the already chopped ingredients.
We crumble boiled eggs (in cubes), fresh herbs, and pour the sliced \u200b\u200binto a common pan.
Cut the potatoes into cubes, then mix all the ingredients.
The resulting "vinaigrette" is laid out in portions.
Put in each plate 1 tbsp. l. sour cream and pour birch kvass.
Once again, mix everything, crush with herbs, let the okroshka brew for half an hour - and you can eat the dish.

How to cook kvass on birch sap

Since homemade kvass is the best, it is worth considering a simple homemade recipe for making it.

In order to make a birch base for okroshka, you need:

take some birch sap and boil it for a short time;
we put the yeast in the boiled juice, it is only important that the juice is already cooled down, otherwise the yeast will simply boil;
yeast should ferment in juice for 2 days;
in a couple of days kvass will be ready. This means that it will need to be bottled and stored in the refrigerator.

With summer approaching, summer recipes are very relevant. Okroshka on kvass is one of such relevant 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 add new homemade okroshka recipes to your cookbook.

Enjoy your meal!