How to cook okroshka with kvass step by step. Okroshka on kvass with sausage

Good afternoon, our dear readers. In the last issue we talked about how to make delicious homemade kvass. Now we’ll find out how okroshka is prepared with kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to escape the heat while still eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left from the refrigerator a little at a time, cuts it into salad and pours it, for example, with kvass. So we got okroshka.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is not for everybody. Most of all, in the summer we prefer to make okroshka with kvass.

It is better to choose fresh products for okroshka. But it’s best to take homemade kvass that has brewed well. And if there is none, then you can buy store-bought, but it’s better to choose natural, live-fermented. Then okroshka with kvass will turn out just right.

We present to you several recipes that we periodically make ourselves. Very tasty and satisfying, we recommend that you try these recipes too. Let's start with the classics, okroshka with sausage.

Classic - okroshka on kvass with sausage.

The number of ingredients is given in full three-liter saucepan. This is of course without kvass. Well, the amount of kvass is up to your discretion, everyone likes it differently, some like it thick, some like it thin. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the crumbled mixture remains the next day, it can be stored in the refrigerator. This will not affect the taste in any way.

We will need:

Boiled sausage - 300 gr;
Potatoes - 4 - 6 pcs (depending on size);
Egg - 5 pcs;
Fresh cucumber - 4 pieces (small);
Radishes - 250 - 300 gr;
Green onions- bundle;
Dill - 0.5 bunch;
Parsley - 0.5 bunch;
Grated horseradish - 2 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Salt - to taste;
Sour cream - for serving;
Kvass - 1.5 - 2 liters.

Any housewife knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be either very small or extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be approximately the same. The good thing about okroshka is that it contains a lot of things. That’s why we put “a lot” of everything.

Only from quality and delicious products You will get a high-quality and tasty okroshka.

It is better to take sausage without fat. The variety “Ostankinskaya” or “Doctorskaya” is suitable, preferably in a natural casing.

Cut it into small cubes.

Sometimes it is prepared with semi-smoked sausage and even fried sausage. But I think that this is already for gourmets. Regular boiled sausage usually used in our okroshka recipe.

Cut pre-cooked and cooled potatoes into medium-sized cubes. In order for it to cut easily, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all ingredients into the same size. This way the dish will look more aesthetically pleasing.

Step 3.

Boil the eggs, cool in cold water and cut into cubes. To make this easier, use an egg slicer. IN in this case The cubes will turn out to be a little smaller than the rest when cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the tails and both sides and peel as necessary. As mentioned above, it is better to purchase fresh, medium-sized radishes. This vegetable is juicy, strong, with a moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already excessively bitter, moreover, they are often empty inside, and their skin is very hard and fibrous. It is better not to use such radishes in this dish.

The same goes for cucumbers. It is better to take them in medium or small size. These fruits have a thin skin, seeds have not yet formed in them, they have a sweetish taste. fresh taste and a wonderful smell.

Cut the cucumbers into standard size cubes, as you cut other components as well.

Step 6.

Also chop the greens, cutting off coarse stems if necessary.

After cutting, place all ingredients in a saucepan.

Chop the green onions as usual, place in a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and add it to the total mass, it will just float in the soup, and you can taste it a little when we eat it. Grated onions will release juice, and this juice will nourish literally every piece cut into an okroshka mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind everything together. Add a spoon or two, adjust it yourself. But I’ll tell you right away, even adding two spoons of both, you won’t feel it in the dish. It won't be spicy.

In general, there are no unnecessary steps in preparing real tasty okroshka. Everything is necessary and important! Sometimes they say - “What is it, I chopped it all up and filled it with kvass...” I won’t argue, it will also be okroshka, but try to make it once according to the rules, as they have been preparing it since ancient times, then you will feel the difference. It’s not for nothing that it has a name – classic! This means that there are certain requirements for its preparation, and there are also certain cooking rules.

Step 9

Now add the mashed mass to the general cutting. Add salt to taste and place in the refrigerator for at least 20 minutes to cool the mixture.

Now, as for kvass. In the old days, white unsweetened kvass was prepared especially for the dish; it was prepared from wheat raw materials.

Can also be used purchased kvass, but preferably a good one, live fermented. But it is advisable to use homemade kvass of your own production.

The main thing is to cool the kvass in the refrigerator.

Well, now that everything is cut and cooled, it’s time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, maybe someone will want to add it. Also, don’t forget to add sour cream; everyone will need to put it on their plate.

Of course you need bread, fresh herbs. Well, you can put it on the table fresh garlic. Served with black bread, it will be very tasty!

Divide the salad mixture among plates. Don't be sorry, put in more. And fill it with cold kvass, be sure to flavor it with sour cream. Serve immediately and eat with pleasure!

Okroshka with chicken and beef (veal).

In general, this recipe is in the old original version has very interesting composition 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 pieces (medium);
Green onion - 100 gr;
Parsley, dill - 50 g each;
Sour cream - 1 glass;
Sugar - 0.5 teaspoon;
Salt - to taste;
Mustard - 0.5 teaspoon (or to taste);
Kvass - 1.5 - 2 liters.

Okroshka with kvass according to this recipe is quite versatile; you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you prefer.

Boil potatoes and eggs.

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.

Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped products.

Stir and refrigerate for 30 to 60 minutes until slightly fermented.

Then put the okroshka mixture on everyone’s plate and pour in the required amount of kvass chilled in the refrigerator.

Vegetable okroshka.

This kvass okroshka is very healthy, as it contains many vitamins in vegetables. It’s also very tasty and we couldn’t just ignore it.

We will need:

Bread kvass - 1 l;
Potatoes - 2 pieces;
Beets - 1 piece;
Carrots - 1 piece;
Green onions - 60 g;
Cucumbers - 2 pieces;
Sour cream - 2 tablespoons;
Chicken egg - 2 pieces;
Sugar - 1 teaspoon;
Salt to taste;
Mustard to taste.

Boiled and cooled beets, carrots, and fresh cucumbers cut into small cubes.

Step 2.

Grate the boiled potatoes.

Step 3.

Finely chop the green onions and mash with a spoon, adding a little salt to soften them and release juice.

Step 4.

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Combine mashed green onions with potatoes, yolks, sour cream, sugar, salt, mix it all, dilute with kvass, add chopped beets and carrots.

When serving, add chopped dill to the okroshka.

Okroshka on kvass with hunting sausage.

I especially like this recipe because it contains my favorite hunting sausage. They attach very spicy taste. I love smoked meats in many dishes, and in okroshka it’s generally very tasty. I advise everyone to try this recipe.

We will need:

Potato - 200 g;
Bread kvass - 1 l;
Boiled sausage - 100 g;
Radishes - 2 pieces;
Cucumbers - 1 piece;
Hunter's sausages - 2 pieces;
Dill to taste;
Green onions to taste;
Chicken egg - 2 pieces.

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 vegetables 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 kvass

A dish that contains kvass always has unusual taste. It is precisely for this piquancy that many people love kvass okroshka.

But to successfully prepare a dish, you need to know not only the right technology, it is also important not to make a mistake in choosing the basis for its preparation.

Surely there is nothing better homemade kvass, that 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.

Food preparation

Boil eggs (hard-boiled).
Boil potatoes in their jackets.
Jar with canned peas remove the liquid (just drain it, allowing the peas to dry a little).
We prepare the boiled products for the cutting process: peel the potatoes, remove the shells from the eggs.

Preparation:

Cut the peeled potatoes into cubes and pour the cuttings into a large, deep saucepan.
Cut the sausage into cubes and pour it into the pan with the potatoes.
Add peas to the container.
Fresh cucumbers, like other products, are 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 cleared of seeds and peel.
Cut the boiled eggs into the same cubes and pour the slices into common pan.
We remove the roots and tops from the radishes, wash them under running water, and then slice them thinly (the shape of the slice does not matter).
Transfer the radish pieces into the pan and sprinkle them with freshly chopped green onions and dill.
Add salt and pepper to taste, then add sour cream and mustard to the almost finished dish.
Mix the ingredients and finally add homemade bread kvass to the okroshka.
Let the dish sit for 10 minutes cool place, after which we add a little more kvass.
If desired, sprinkle the bread crumbs with herbs. At this point the cooking process is over - the crumble can be served to the table.
It is important that the finished dish sits for 30 minutes before serving. This will allow all components of the okroshka to be well saturated with kvass.

For okroshka with kvass to be a great success, you need to adhere to simple rules preparations. Simple general recommendations will help any housewife make okroshka truly delicious:

All products must be cut the same way: either into cubes or into strips. It is not advisable to mix cuts different shapes in one dish. It is also not recommended to grate some ingredients to prepare okroshka.
You need to use homemade kvass as the basis for crumble. By making it yourself, you can “adjust” all shades of taste to suit yourself: sourness, saltiness, or even light sweetness kvass
When adding green onions to okroshka with kvass according to the recipe, you must first grind them with salt.
It is important that there is always dressing in the okroshka.

Preparing the dressing

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.

Okroshka with kvass made 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. + -

Preparation

Cold soup based birch kvass– this is quite the old way preparations of this dish. However, it is worth noting that okroshka made with birch sap is no worse than with regular homemade kvass.

Prepare crumbles our way step by step recipe with photos you can quickly and easily. Just half an hour for preparing the products and the same amount for the cooking process itself - and 8 servings of a delicious dish are ready to eat!

Boil the eggs hard, then cool them and peel them.
Boil the potatoes in their skins, then peel them from the skins.
Chop the green onions and sausage into cubes.
Pour the slices into a deep pan and add cubes to the already chopped ingredients fresh cucumbers and radishes.
Crumble boiled eggs(cubes), fresh herbs, and pour the slices into a common pan.
Cut the potatoes into cubes, then mix all the ingredients.
Divide the resulting “vinaigrette” into portions.
Place 1 tbsp in each plate. l. sour cream and pour birch kvass.
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, consider a simple home recipe Its preparation is a must.

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

take some birch sap and boil it for a short time;
We put yeast into the boiled juice, but 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 summer dishes very relevant. Okroshka with kvass is one of these popular and quite beloved dishes by many. Its preparation takes no more time than slicing regular salads, but a refreshing aroma and pleasant taste Your family will remember it for a long time.

Make your family happy delicious dishes and don't forget to replenish your cookbook new homemade okroshka recipes.

Bon appetit!

In fact, there are many people who do not like okroshka and do not understand the taste of a dish made from various crushed products doused with kvass. But also large quantity People don’t understand how you can not like okroshka. Especially in the summer, when it’s hot outside, what could be better for lunch or dinner than cool okroshka with kvass. It will simultaneously quench your thirst and hunger, and what is most important is that after it there is absolutely no feeling of heaviness.

There are a lot of options for preparing okroshka - vegetable, fish, meat, it turns out delicious. The name of the dish comes from the word “crumb,” which means that all the ingredients must be finely chopped and then poured with kvass. Although now they often move away from this tradition and instead of the original Russian drink they use whey, kefir, beer, mineral water, broth and even beet broth.

If you don't have time for self-cooking and the question arose of which kvass to choose for okroshka in the store, use our tips:

Study the label carefully, it should say that this is a naturally fermented drink; If you buy highly carbonated kvass, then open the lid in advance and hold it there for some time so that excess gas comes out (the drink will become more soft taste

);

The lower the sugar content in kvass, the better it is suitable for okroshka (sweet and carbonated kvass does not go well with vegetables and meat). Okroshka on kvass with sour cream. Perhaps there will be guests who like okroshka but not dairy products. Therefore, if you are hosting a celebration and are not sure of the taste preferences of all those invited, do not put sour cream in the okroshka yourself, but serve it separately in a gravy boat.

IN this recipe sour cream can be replaced with mayonnaise.

Taste Info Cold soups

Ingredients

boiled sausage – 260-270 g;
fresh cucumbers – 2-3 pcs.;
chicken eggs – 4 pcs.;
potatoes – 3-4 pcs.;
radishes – 5-6 pcs.;
fresh dill - 1 no. big bun;
sour cream – 4 tbsp. l.;
ground black pepper and salt - to your taste;
kvass – 2 l.

How to cook delicious okroshka on kvass with sour cream

To prepare okroshka, boil the jacket potatoes and hard-boiled eggs in advance; cool them by putting them in cold water.

Prepare a deep bowl or pan where you will transfer the chopped products.

Cut the sausage into small cubes and place in a bowl.

If your cucumbers are young with delicate skin, then you don’t have to cut it off. There are varieties with hard skin, in which case it is better to cut it off. Chop the cucumbers into small cubes and add to the sausage.

Place shelled and finely chopped eggs there.

Peel the potatoes and cut them small cubes, add to the bowl with the rest of the ingredients.

Wash the radishes thoroughly, dry them, grate them using a coarse or medium grater, and place them in a bowl.

All that remains is to add the greens. Rinse, dry and finely chop the dill. If you wish, you can also use parsley and chives.

Now add sour cream, add a little salt and pepper, and mix all the ingredients thoroughly. Many people prefer to add mustard (Dijon or ordinary mustard) at this stage; this is not for everyone, but in fact it turns out very tasty. For the amount of ingredients indicated in the recipe, 2-3 teaspoons of mustard will be enough.

Pour in the kvass, mix gently, taste, and add more salt and pepper if necessary.

Okroshka on kvass with sour cream is ready, it goes well with smoked fish and black Borodino bread.

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Okroshka on kvass with sausage

For this version of okroshka, you can use not only boiled varieties of sausages, but also semi-smoked sausages, sausages, ham or sausages, the main thing is that they do not contain fat, since it does not combine with cold kvass at all. Sausage can be replaced with boiled beef or chicken breast, boiled or smoked tongue.

Ingredients

potatoes – 2 pcs.;
chicken eggs – 2 pcs.;
fresh cucumber – 1 pc.;
radishes – 3-4 pcs.;
boiled sausage – 150 g;
green onions - ? small bunch;
salt - to your taste;
kvass – 1 l.

Preparation

Always start cooking by boiling eggs and potatoes. You can even do this in advance, for example, in the evening, and the next day you will cut everything and serve fresh okroshka for dinner.

Cool the boiled eggs and potatoes by transferring them to cold water; this will make it easier to peel and peel them later.

For this dish you will need a saucepan or large bowl in which you can conveniently mix all the chopped ingredients.

Cut the peeled potatoes into small cubes.

Remove the shell from the eggs, cut them finely with a knife or special device- egg slicer. Many people prefer to rub eggs on coarse grater, this is also possible, the okroshka will turn out more tender.

Wash the cucumber, peel the skin and cut into small cubes. If you have cucumbers with thin and delicate skin, which does not taste bitter, you don’t have to cut it off.

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Wash the radishes, cut them into very small cubes, you can even grate them on a coarse grater, after all, this is the most solid product in okroshka.

Cut the sausage into small cubes.

Wash the onion, dry, finely chop and place in a separate bowl. Add a little salt and grind well with a wooden pestle to release the onion juice. Transfer the resulting dressing to the rest of the chopped products and mix. Some housewives add boiled water to this dressing. egg yolk and 1-2 teaspoons of mustard.

Pour in the kvass and mix thoroughly again. Taste for salt and add salt if necessary. If you like spicier dishes, add black ground pepper taste.

Okroshka on kvass with sausage should be served cool. Therefore, either fill it with cold kvass, or leave it in the refrigerator for 1-1.5 hours before serving. Cut fresh rye bread for okroshka and serve sour cream in a gravy boat.

Housewives love to cook cool okroshka with kvass, since this dish does not require standing in the oven for many hours. summer heat near a hot stove. And family members and guests on a hot afternoon are happy to eat cold, refreshing kvass soup, rather than hot, greasy borscht.

How to make your own kvass for okroshka

In the retail chain you can find live kvass for okroshka. However, the factory-made drink can be quite sweet and not to everyone’s taste. vegetable okroshka with meat or sausage.

You can prepare homemade kvass for okroshka and quench your thirst using: next recipe, for which you will need:

water – 5 l;
rye or rye-wheat bread – 500 g;
sugar – 200 g;
yeast – 11 g;
two clean jars– 3 l;
medical gauze.

For homemade kvass, you can take any bread, but it tastes best from dark varieties bread "Borodinsky" or "Rizhsky".

Preparation:

The bread is cut into large cubes or slices of such a size that they fit freely into the neck. Place them on a baking sheet and dry them well in the oven.
Water is poured into a large saucepan, boiled, cooled to + 25 degrees. This must be done differently instead of enjoying kvass on raw water You can get serious digestive upset.
The crackers are divided equally and placed in jars.
Pour 100 g of sugar and half of the yeast into each container.
2.5 liters of water are poured there.
Tie the necks with gauze folded in 2-3 layers.
After 48 hours, the liquid is filtered, poured into a clean container, covered with a lid and sent to the refrigerator for 6-8 hours. After this, it is ready to eat. However, this first kvass may have a pronounced yeasty flavor. Therefore, the cooking process can be continued.
Remove half of the crackers from each jar, add a small amount of new crackers, add 100 g of sugar, and do not add any more yeast. The role of leaven is performed by the crackers remaining from the previous time. Tie the jars with clean gauze and leave the kvass for 48 hours, strictly not in sunlight.
After this, the kvass is filtered for use in okroshka. If the drink is needed for drinking, then sugar is added to it to taste. The next portion is prepared in the same way.

Classic okroshka on kvass with sausage

For classic okroshka with sausage, use:

kvass – 1.5 l;
sausages – 300 g;
boiled potatoes – 400 g;
boiled eggs – 3 pcs.;
green onions – 70 g;
fresh dill – 20 g;
radishes – 120-150 g;
cucumbers – 300 g;
sour cream 18% - 150 g;
salt.

In the summer, many retail chains fail to comply with the rules for storing refrigerated cooked sausages. For safety, before adding the product to okroshka, boil it in boiling water for about 10 minutes. Cool, and after that cut for okroshka.

How to cook:

Cucumbers, onions, dill and radishes are well washed and dried.
Chop the dill and onion with a knife. Transfer to a pan of suitable volume.
The tips of the cucumbers are cut off, the tops and roots are removed from the radishes, and the vegetables are cut into thin slices or sticks. They are sent to the pan.
Eggs are shelled and chopped into small pieces, pour into the pan. To make eggs easy to peel, after boiling they are immediately transferred to ice water for 3 minutes, then wrapped in a damp cloth and allowed to lie for a quarter of an hour.
Cut the potatoes into small or medium cubes and add them to the rest of the ingredients.
The sausage is cut into neat small cubes and placed in a pan.
Pour out the liquid and add sour cream, stir, salt to taste.

They give summer soup stand in the refrigerator for an hour.

Variation with meat

For okroshka with meat, you should not take a fatty piece, since such meat will not be very pleasant to eat in a cold soup. Need to:

veal pulp or lean beef– 600 g;
kvass – 2.0 l;
potatoes – 500 g;
eggs – 4 pcs.;
cucumbers – 500 g;
onion – 100 g;
radish – 100 g;
salt;
mayonnaise – 200 g.

Preparation:

Boil the eggs hard-boiled and the potatoes, unpeeled, until tender. Cooked products are cooled.
Wash cucumbers, radishes and onions, shake off excess liquid and finely chop all vegetables.
Eggs and potatoes are peeled and finely chopped with a knife.
The meat is pre-cooked in cold salted water until soft; one hour is enough for veal, and beef will be ready in almost 2 hours. During cooking, meat loses weight up to 25%. The remaining broth is used for soups or gravy. The meat is cooled and cut into small cubes.
All ingredients are transferred to a saucepan, kvass is poured, mayonnaise is added. Stir and taste summer soup add salt; if necessary, add salt to the dish.

Lenten okroshka

From Lenten version dishes exclude eggs, meat or sausage, sour cream, mayonnaise, whey.

Products:

kvass - 1 l;
large bunch of onions - 100-120 g;
dill and other young greens - 50 g;
cucumbers - 300 g;
potatoes - 300 g;
radishes - 100 g;
salt.

What to do:

The potatoes are washed without peeling and cooked until tender, usually after boiling it takes about half an hour. Drain the water and cool.
The tubers are cleaned and finely chopped.
Wash the onions and all the greens, shake off the water and chop with a knife.
Wash radishes and cucumbers, trim off the ends and cut into thin semicircles. Grate one cucumber on a medium grater; it will give juice and make the taste of lean okroshka more rich.
All ingredients are transferred into one pan, poured with kvass and salt to taste. To highlight the taste of vegetables and improve the absorption of vitamins, you can pour a couple of tablespoons of odorless lean oil into lean okroshka.

What is better to add mayonnaise or sour cream to okroshka?

Adding sour cream or mayonnaise to kvass okroshka makes it tastier, although it also adds calories to the dish. These products are added after the crushed ingredients have been poured with kvass. Mayonnaise is added before salt is added. These products do not have to be added to a common pan; everyone can put required quantity in your portion.

Sour cream

Sour cream added to okroshka gives the dish light fermented milk taste. In the retail chain you can find sour cream with different fat content, and, consequently, different calorie content:

with fat content 12% - 135 kcal/100 g;
with fat content 18% - 184 kcal/100g;
with 30% fat content - 294 kcal/100g.

The calorie content of okroshka on kvass with the addition of sour cream with a fat content of 18%, prepared according to the above recipe, is about 76 kcal/100 g. It consists of the content nutrients in 100 g in the following quantities:

proteins 2.7 g;
fat 4.4 g;
carbohydrates 5.9 g.

Natural sour cream is healthier, however, there are people who cannot tolerate dairy products or they just love mayonnaise.

Mayonnaise

The choice of mayonnaise in the retail chain is huge. If you add 100 grams of any light mayonnaise to okroshka, the calorie content of the entire dish will increase by 300 kcal. If you purchase the classic “Provencal”, the calorie content of the cold soup will increase by 620 kcal.

Many people like okroshka with mayonnaise, since all kinds of flavorings and flavorings make the taste of this sauce more attractive to humans. Factory mayonnaise has long term storage thanks to preservatives. Not added beneficial properties and thickeners.

To find a compromise solution for those who like okroshka with mayonnaise, you can prepare it yourself, just like kvass.

To get 100 g at the output homemade mayonnaise beat two yolks with a pinch of salt and sugar; when the yolks become almost white and have increased in volume, pour 40 ml of oil into them in small portions. Add tsp. Russian mustard and 2-3 drops of vinegar (70%), continue to beat until smooth.

Okroshka - a traditional dish Russian cuisine, which belongs to the category of cold soups. Main principle dishes - chopping vegetables and meat, then mixing them and pouring 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 homemade or purchased. There are no strict limits in terms of products, but classic recipe potatoes are used boiled beef, fresh cucumbers, radishes, eggs and herbs.

Traditional okroshka is prepared using kvass. You can experiment and add or remove ingredients to suit your own taste. Boiled meat is often replaced with sausage or ham; there are recipes where dried or salted meat is used instead dried fish. Sometimes beets, carrots, turnips or rutabaga are added to okroshka. All this abundance of vegetables is usually generously flavored with herbs and aromatic seasonings. Meat for okroshka can be pre-boiled or fried. General principle Preparation of okroshka comes down to the fact that vegetables are first chopped, then meat is added to them, after which okroshka is mixed with dressing, herbs and poured with kvass. Ideally, the okroshka should sit for half an hour before pouring kvass on it. Ready dish 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 remaining ingredients are cut in the same way: potatoes, eggs, cucumbers and radishes. Boil potatoes and eggs until tender and allow them to cool before cutting them into okroshka. The greens and green onions are chopped. You need to prepare homemade bread kvass in advance or buy store-bought kvass.

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 meat). Okroshka is served in deep plates.

Okroshka recipes:

Recipe 1: Okroshka with kvass

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

Recipe 2: Okroshka on kvass with semi-smoked sausage

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

Required ingredients:

2 liters of homemade kvass;
100 g sour cream;
150 g half-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 tender, cool, peel and cut into small cubes. Boil the eggs hard, cool and chop finely. Cut the kola into small cubes. Chop green onions and dill. Cut the cucumbers into small cubes, after peeling them. Place all ingredients in a large saucepan or bowl and mix with sour cream. Fill the okroshka with kvass and serve with black bread.

Recipe 3: Kvass okroshka with shrimp

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 with mustard-yogurt sauce.

Required ingredients:

Potatoes – 1-2 pcs.;
1 fresh cucumber;
Radishes – 4-5 pcs.;
5 cherry tomatoes;
Several green onions;
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 the mint and green onions, place in a deep bowl and grind with salt. Cut the cherry tomatoes in half, cut the radishes and cucumbers into small cubes. Boil the potatoes in their skins, cool, peel and cut into cubes. Chop the hard-boiled eggs. Crab sticks finely chop. Boil the salad peeled shrimp for 3 minutes in salted water and drain in a colander. Chop the arugula (you can use any other greens instead). Place all ingredients in a saucepan and mix with yogurt-mustard dressing (mix unsweetened yogurt and 2 teaspoons of mustard in random proportions). Fill the okroshka with ginger kvass and serve.

Recipe 4: Kvass okroshka with beets

To prepare this okroshka, carrots, beets and 2 types of cucumbers (fresh and salted) are used. Everything is poured with kvass and seasoned with spices to taste.

Required ingredients:

Beetroot – 200 g;
Carrots – 2 small pieces;
1 fresh and pickled cucumber each;
1 chicken egg;
3 glasses bread kvass;
1 tsp. vinegar and sugar;
45 ml sour cream;
Green onions;
Dill;
Salt - to taste.

Cooking method:

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

Recipe 5: Okroshka with kefir

Okroshka with kefir is very easy to prepare and is perfect for a snack on a hot summer day. The dish turns out to be 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 the green onions into small rings, place them in a saucepan and grind with salt. Cut the cucumbers and radishes into thin strips and add them to the green onions. Boil the potatoes, peel them and cut them into small cubes (put one aside for now). One potato needs to be crushed and added to the rest of the ingredients. Boil the eggs hard and cut into cubes. We also cut the sausage into cubes. Fill the contents with kefir and add a little water so that the okroshka is not too thick. We taste the okroshka and add a little salt, add a few drops of lemon juice. Place the okroshka in the refrigerator and leave for 20-25 minutes.

Recipe 6: Kefir okroshka with apple

The taste of this okroshka is sweet and sour, pleasant. Mustard adds piquancy to the dish, and sour cream adds tenderness.

Required ingredients:

3 fresh cucumbers;
3 tbsp. l. chopped green onions;
1 tbsp. 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. Place the ingredients in a bowl and add mustard and salt. Then add chopped onion and dill, sour cream and mix everything thoroughly. Pour kefir over the okroshka and serve with ice cubes.

Recipe 7: Okroshka on kefir with boiled beef

Okroshka with boiled beef turns out to be very filling, tasty and healthy. The dish also includes eggs, radishes, cucumbers and green onions.

Required ingredients:

250 g 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 the beef until cooked, cool and cut into small cubes. Cut radishes and cucumbers into thin semicircles. Cut the onion into small rings. Place all ingredients in a saucepan, add chopped eggs, salt and mix everything thoroughly. Fill the okroshka with kefir and serve. Too thick okroshka can be diluted with a small amount of water.

Recipe 8: Classic okroshka

Classic (or traditional okroshka) is prepared with kvass. Most of the dish consists of vegetables; it also includes eggs and boiled lean meat.

Required ingredients:

One and a half liters of kvass;
300 g 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 each of mustard and salt;
A quarter teaspoon of sugar;
10 g each of parsley and dill.

Cooking method:

Boil the eggs and potatoes, cool, peel and cut into small cubes. Cut boiled meat in small pieces across the fibers. Finely chop the parsley and dill. Chop the green onions and cut the cucumbers into small cubes. Grind the onion with salt in a separate bowl. Place meat, potatoes, eggs and cucumbers with onions in a large saucepan, season with sour cream and mix thoroughly. Pour kvass over all ingredients, add chopped herbs, mustard and sugar. Mix everything again and serve with an ice cube.

Recipe 9: Okroshka with whey

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

Required ingredients:

250 g boiled sausage;
2 lire whey;
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. Place the ingredients in a saucepan. Add sour cream and mix everything thoroughly. Finely chop the hard-boiled eggs and sausage. Add okroshka to the rest of the ingredients. Mix everything thoroughly again and fill the products with two liters of whey (can be purchased or homemade). Add salt and a little lemon juice to taste. Place the okroshka in the refrigerator to steep and cool. Place a little crushed garlic on each plate and pour in the soup.

Recipe 10: Okroshka with mineral water

One of the most popular Russian dishes can be varied and cooked in mineral water. It will turn out very light and useful first dish for summer.

Required ingredients:

Eggs – 4 pcs.;
Boiled sausage – half a kilo;
5 potatoes;
Fresh cucumbers – 3 pcs.;
3 radishes;
3 tbsp. l. sour cream and mayonnaise;
30 g each of parsley and green onions;
A liter of mineral water.

Cooking method:

Boil the eggs hard, 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 the cucumbers and radishes. Chop the onion and greens. Season all ingredients with sour cream and 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: Okroshka with mayonnaise

Okroshka with mayonnaise turns out to be very filling and tasty - an excellent 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. Boil the eggs hard and chop finely. Cut sausage (ham) and cucumbers into small cubes. Finely chop the greens. Place all ingredients in a saucepan, add mayonnaise and mix everything thoroughly. Then pour okroshka cold water, add lemon juice and mix again. Add salt to the okroshka to taste, and determine the thickness yourself with the amount of water.

Recipe 12: Okroshka with sour cream

Okroshka with sour cream turns out very tender, but at the same time satisfying and appetizing. Even the most picky gourmets will like this option.

Required ingredients:

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

Cooking method:

Put it in the refrigerator boiled water(about two liters). Boil the potatoes and eggs until tender, peel and cut into small cubes. We also cut radishes and cucumbers into small cubes. Chop the onion and greens. Season the ingredients with sour cream and mayonnaise (in a 1 to 1 ratio). Mix everything thoroughly. After this, 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 very easy to prepare, but it turns out very light and low in calories. Great option first course for roast 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 cook. While they are cooking, cut the sausage and fresh cucumbers into cubes. Cut the green onions into small rings, finely chop the greens. Finely chop the boiled eggs, cut the potatoes into small cubes. place all the ingredients in a saucepan, season the food with two tablespoons vegetable oil and two tablespoons of vinegar, add some salt and mix everything properly. Fill the okroshka with cold water and serve.

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

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

— to make the okroshka taste more intense, you can mash the yolks with a fork and mix them with kvass.