How to cook okroshka on kvass with sausage. Classic okroshka with sausage on kvass: with sour cream, kefir, juice

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...

recipe in notebook

Okroshka with kvass

Cold soups

Ingredients

• 1 liter of kvass
• 150 g potatoes
• 150 g cucumbers
• 0.5 tsp mustard
• 3 eggs
• Radish 1 small bunch
• small bunch of green onions
• parsley, dill, sour cream to taste

Cooking method

• Boil meat, potatoes, eggs.
• Cucumbers, radishes, green onions, herbs, potatoes, cut meat. Grind the yolks with mustard, chop the whites.
• Mix everything, put it on plates, pour kvass, add sour cream to taste.

Okroshka remains the most popular and beloved - its composition, on the one hand, saturates well, and on the other hand, does not burden the stomach, which works rather lazily in the heat. The vegetables included in this soup actively nourish the body, weakened in winter, with vitamins; the base (whichever you choose) cools it, and the meat component gives strength for a vigorous life. It is also good because it is easy to make, since preparing okroshka means simply cutting all its ingredients. A person even very far from cooking can cope with this.

Required Ingredients

No matter what liquid the okroshka is prepared in, the composition of its cuts remains approximately the same. This soup certainly includes potatoes, cucumbers and eggs. Traditionally, the meat component should be meat. Most often, chicken is used - it is low-fat, so it is perfect for summer soup. However, the recipe for okroshka with sausage is also widely used - it is even more popular because this ingredient does not require pre-processing. Whether to put radishes in a dish or not is up to everyone to decide for themselves. Many people do not like the taste of this vegetable, and some believe that radishes are added to okroshka only to reduce the cost of the soup, since in the spring this vegetable is much cheaper than cucumbers. Greens are required in okroshka - at least dill and parsley, but onions are also desirable. The ratio of all components is taken “by eye”, since people have different tastes: some prefer more vegetables, while others prefer meat. But you can approximately calculate the number of products from the following considerations: one cucumber, egg and potato and 150 grams of sausage and meat per person. Let us also note that almost any okroshka is made with sour cream, since with any base (except, perhaps, kvass) it is recommended to put a spoonful of sour cream on the plate. Some, however, replace it with mayonnaise, but this is a matter of taste.

Procedure

So, what do you need to do to get the most delicious okroshka? We have described the composition of the products it contains. Next proceed as follows: boil the potatoes and eggs. Most cooks prefer to cook potatoes unpeeled, “in their uniforms,” but there are also those who believe that this spoils the entire final dish - the aftertaste of the peel remains. So if you agree with them, peel the potatoes before cooking. Then both she and the eggs are cut into approximately equal cubes. Cucumbers (and radishes, if you are preparing okroshka with them) are chopped into short strips. If your okroshka involves meat, it must be pre-cooked. If your recipe for okroshka is with sausage or ham, just cut it into the same cubes. The greens are washed and finely chopped. Some people like to immediately add it to the soup, while others prefer to serve it in a separate bowl. All that remains is to pour the resulting “salad” with the chosen dressing - and you can invite everyone to the table.

Classic recipe

Of course, initially this dish was prepared exclusively with kvass. The main components are still the same. They are cut, mixed, poured with the original Russian drink - and you get a wonderful okroshka. The recipe for kvass, however, also requires adding some water. The volume ranges from a ratio of 1:4 to 1:1. It depends on the saturation of kvass. You don’t have to dilute it with water at all, but then the pungent smell of the drink itself will overwhelm the aromas of herbs and vegetables.

Let us note certain nuances. First of all, store-bought kvass is not very suitable for making okroshka - it is usually sweetened, so the taste of the soup will be ruined. It’s better, without a doubt, to make it yourself, without sugar at all. However, if you don’t want to wait for it to “ripen”, go to the market and look for a grandmother with small kvass.

Second. Filled with kvass, okroshka has a very short shelf life. The very next day, the solid components are saturated with the base and lose their taste. So if you have made a bucket of okroshka, store it in a saucepan and pour kvass on the table.

Variants of the classics

If you want a completely low-calorie dish (or you are fasting), the following okroshka is an ideal choice. A classic recipe for kvass, but without any meat additions, but with some new ingredients - horseradish and mustard. To make it especially tasty, don’t be lazy to make your own kvass: dry the black bread in the oven (dry it well, almost fry it), pour boiling water over it, strain after four hours and add sugar and yeast. To make the kvass fragrant and spicy, add ginger, raisins, and cumin. After two days you will need to strain it - and you can make okroshka. This recipe also requires radishes. When everything is cut and filled with kvass, horseradish and mustard are ground until smooth and added to the soup. Very tasty, completely low in calories and very refreshing.

Dairy bases

Those who prefer to see kvass in a mug rather than on a plate may like okroshka made with sour cream, whey or kefir. Of course, if those who eat it have nothing against fermented milk products. In all cases, the result is a very tasty okroshka. The composition of the products remains the same: potatoes, cucumbers, eggs, greens, possibly radishes. Everything is shredded traditionally too. But it is fueled differently. If you choose whey, you simply pour it over the prepared salad. If you are more attracted to kefir, try to buy one that is not too fatty. 1% will be just right. A fattier product will have to be diluted with water. But if you like sour cream, then before filling the okroshka you will have to dilute it with water and mix thoroughly until smooth.

Special note

The use of a milk base often gives okroshka a sweetish taste. To make the soup more neutral, squeeze a lemon into it, little by little and constantly taste it so as not to over-acidify. If you don’t really like the unexpressed taste of whey (kefir) or you like it spicy, you can add mustard to the finished okroshka. Here, too, it is important to know when to stop, otherwise you may end up with such bitterness that you will have to add liquid again.

Red okroshka

Recently, housewives have come up with many dressings for their favorite dishes. Including very dietary ones. For example, red okroshka seems very interesting to us - its composition is supplemented with boiled beets, and it is seasoned with ordinary water. The initial stages are usual - boiling, cutting, salting, stirring. But then something interesting begins: the usual “salad” is poured cold water and seasoned with mayonnaise. Separately, boil the beets and grate them on a coarse grater while cooled. When serving, place a spoon or two of alyssum on each plate, pour in okroshka and mix. It turns out very beautiful, extremely healthy and quite dietary, especially if the meat component is boiled chicken breast, and take lean, light mayonnaise.

For those who don't like traditional dressings

Not everyone likes kvass in okroshka. Likewise, some people do not accept whey or kefir as a base for this soup. It is quite possible that they will like okroshka with mayonnaise. The start of the process is standard. However, when the time comes to dilute the salad to a liquid state, different actions must be taken. The mixed cuts are poured with mayonnaise (preferably not too greasy) and kneaded well again. When the mayonnaise evenly covers all the pieces, water is poured into the resulting mass. You need to stir constantly so that the mayonnaise literally dissolves in the water. How much to add is up to you: the thickness of the okroshka is a matter of personal taste. And at the end, as in the case when okroshka is prepared with sour cream, you need to squeeze a little lemon into it. Please note that mayonnaise has its own specific taste and slight sourness. So the main thing is not to overdo it with citrus.

Little tricks

To make sure you get a delicious okroshka, use a few tips.

• Firstly, if you add radishes to its composition, the vegetable must be salted before adding and left for several minutes in a separate bowl. Before adding to the rest of the ingredients, you will need to drain the drained liquid from this bowl. This way the radishes will lose excess bitterness.
• Secondly, the greens that go into okroshka should not just be chopped. It needs to be salted and lightened a little. Dill, parsley and green onions will release juice, and the soup will be richer and more aromatic. Some chefs advise using cucumbers in this process, but, in our opinion, the dish will lose a fair share of its visual appeal, but it’s still more pleasant to eat beautiful-looking food.
• Thirdly, if your okroshka is made with sour cream or mayonnaise, you will definitely add water to it. Try, instead of regular, boiled or filtered, take mineral water (not alkaline or medicinal, but table water). And under no circumstances combine the “salad” with water in advance! This must be done when submitting.

What do you need for okroshka? The list of ingredients has been known for a long time. This familiar dish appeared in Rus' many years ago; its origin lies at the very origins of Russian cooking.

Very simple, easy, fast, beneficial and hearty dish will allow you to add variety to your menu. Don’t torment yourself in the hot summer with complex and heavy dishes! Better prepare yourself a saucepan of delicious okroshka.

What do you need for okroshka with kvass, kefir, whey and other bases? Let's find out.

But first, let’s find out what okroshka is, and then we’ll learn how to make okroshka. Okroshka is a cold soup that is loved in Russia and Ukraine. It is usually prepared from products that can easily be found in the garden or in the nearest vegetable and fruit shop. All the ingredients are inexpensive, they last a long time, and they taste amazing.

By the way, making okroshka is very easy; everyone can handle this dish: both novice housewives and children. And the stomach will rejoice at the combination of light foods that are easy to digest in the heat.

What do you need to know about preparing classic okroshka?

Every housewife imagines how to make okroshka with kvass and how to make it lighter, or, on the contrary, reduce its satiety. For example, sour cream in okroshka with kvass will add “heaviness” to the dish. And if you eat okroshka seasoned with sour cream with bread, you will be full for a very long time.

Whey as a dressing reduces satiety, but gives okroshka a light and very unusual taste.

Okroshka made with kefir will help the stomach improve its functions.

Okroshka on ayran or tan will give the dish a unique taste.

A few secrets for good okroshka

What do you need for okroshka? For starters, good homemade kvass. To prepare it you will need sourdough. It can be made from a mixture of wheat, buckwheat and rye flour, as well as barley and rye malt. Malts must be leavened with mint.

Good kvass has a whitish tint and a sour taste.

Of course, okroshka can also be prepared with store-bought kvass. But the impressions of such a dish are slightly different.

Place meat or poultry in the correct okroshka. Okroshka made with beef, chicken or turkey is especially tasty. It is better to use meat varieties that do not have too much fat. It still turns out very filling.

Meat is not always on the list of what is needed for okroshka. To speed up the preparation, you can use boiled sausage instead of sausage.

Cut all ingredients included in the dish equally. You can do this with straws, or you can do it with cubes. Stick to one cutting style to make the okroshka look more beautiful.

Prepare the dressing for the dish. Separate the whites from the yolks. Grind the yolks together with the hot mustard. Add sugar to the mixture and stir. Add sour cream and a little kvass. Then stir the dressing thoroughly.

Before adding green onions to the okroshka, you can grind them together with table salt. This will release more juice and the okroshka will become more flavorful.

There is a way to season okroshka very quickly and not bother with kvass. We will need very carbonated mineral water and kefir. You need to mix the dressings 1 to 1. You also need to squeeze lemon juice into the dish, and add sour cream as a sauce. Salt everything. The dressing needs to be slightly infused separately, then you can pour it over the chopped vegetables, meat and eggs for okroshka.

There is also a very masculine variation of okroshka, which cannot be called usual for Russian ears. In addition to standard cucumbers and radishes, potatoes, eggs and meat, it also includes 50 g of shrimp. This okroshka should be topped with dark beer. You can season it with mayonnaise and your favorite spices.

Such okroshka with non-alcoholic beer can even be consumed during lunch on weekdays.

I suggest you familiarize yourself with a couple of interesting ways to prepare this beloved dish.

Classic okroshka, delicious recipe with photos:

What you need for okroshka (for 5 servings):

1. Jacket potatoes – 5 pieces

2.Fresh medium cucumber – 4 pieces

3. Boiled egg – 2

4. Radishes – 7 radishes

5.Lean meat (cooked) – 300 g

6.Greens (parsley, dill, green onions) – a bunch of each type

7.1 tablespoon mustard

8. Sour cream 100 g

9. Spices (sugar, salt, ground black pepper - follow your taste)

10. 1 liter of homemade kvass

Clean and cut all the listed components of the dish in the same style. Peel the eggs and separate the whites from the yolks. We will grate the yolks. So we only cut the whites.

Prepare a dressing for our dish: mash the yolks together with hot mustard, add salt, sugar, sour cream and kvass, mix.

Add dressing to okroshka, sprinkle herbs on top.

Now mix all the ingredients well to distribute the dressing and pour kvass over the okroshka. The dish needs to sit for 30 minutes in the refrigerator, and the okroshka can be served.

Another version of okroshka is very popular in the southern part of Russia. Fish is used to prepare it. What do you need for okroshka with fish?

Two potatoes;

1 cucumber;

2 large or 3 medium boiled eggs;

Greens (dill, onion, parsley - grind with salt);

1 cup cranberries;

300-400 g pike perch fillet.

Preparation of okroshka with fish:

Take an ice tray, place a cranberry in each compartment and fill with mineral water. Then freeze.

Pour a liter of boiling water over a glass of cranberries and let it brew. Then strain and squeeze out the berries.

Chop vegetables and eggs.

Place the fish on a plate and cover with a mixture of vegetables and eggs. Season with chilled cranberry infusion. At the end of cooking, put ice cubes with frozen berries inside into the okroshka, sprinkle everything with herbs.

Russian cuisine is rich in recipes, but with the arrival of spring and the appearance of the first edible greens, everyone unanimously remembers okroshka, one of the most old dishes Russian cuisine. This national cold soup becomes a real lifesaver for the housewife in “vitaminizing” the family; it is prepared quickly and includes simple ingredients.

Okroshka also has many variations, which allows each cook to find her favorite recipe or come up with her own based on the gastronomic preferences of family members. Below are a few recipes for delicious cold soups.

Delicious classic okroshka - step by step recipe

There are many variants of classic okroshka, the most traditional one suggests using kvass as a filling. So, a step-by-step recipe for the spring first course.

List of ingredients:

• kvass;
• lean meat;
• fresh cucumber – 2-3 pcs. (average size);
• radishes – 8-10 pcs.;
• greens - a large bunch;
• egg (1 piece per plate);
• potatoes – 3-4 pcs.;
• sour cream.

Cooking steps:

1. Prepare ingredients: Keep kvass in the refrigerator. Boil meat (chicken, veal, lean pork) with salt and spices. Wash radishes, cucumbers, onions, parsley, dill and let the water drain. Boil eggs (hard-boiled). Boil potatoes in salted water until fully cooked.

1. Cut boiled meat, eggs, vegetables into small cubes. Finely chop the greens, add salt, and rub thoroughly with a masher to make the mixture more juicy.
2. Mix all ingredients in a saucepan or deep container. Divide the assorted okroshka into plates and pour cold kvass over it. Add a spoonful of sour cream; no additional salt is needed.

The video recipe will tell you how to cook delicious homemade kvass without yeast.

Okroshka with kefir

For many, kvass is still too unusual as a base for okroshka; Russian cuisine offers the best option for a replacement - kefir. Instead, you can take any other fermented milk product - fermented baked milk, ayran and even whey. Here is one of the most successful recipes for kefir okroshka.

List of ingredients:

• kefir – 1 l.;
• boiled potatoes – 2-3 pcs.;
• eggs (according to the number of eaters);
• boiled sausage, without lard, premium quality – 400 gr.;
• fresh cucumbers – 2 pcs.;
• radishes – 4-6 pcs.;
• dill – 1 bunch;
• onion - 1 bunch.

Cooking steps:

The process of preparing okroshka with kefir begins with preparatory work– you need to boil the eggs, cool in cold water so that they peel well, boil the potatoes in their skins, cool, peel. Wash the cucumber, radish, onion and dill, which are placed raw in the okroshka, under running water and dry.

The preparation itself is classic - vegetables and herbs are chopped, the shape of the slicing depends on the family’s preferences (potatoes - in cubes or cubes, eggs in cubes, cucumbers and radishes - in cubes). The greens are chopped finely, the sausage (can be replaced with ham) - into cubes. Mix the prepared products, pour cold kefir.

Recipe for okroshka with kvass

At first glance, it seems that the liquid part of okroshka is not the most important thing in preparing this dish. In fact, everything is not so simple, for this you just need to conduct several experiments, take the same products, but change the filling each time. Here is a recipe for cold spring soup with a kvass base.

List of ingredients:

• kvass (unsweetened) – 1 l.;
• potatoes, boiled in their jackets – 4 pcs.;
• fresh cucumber – 2–3 pcs. medium size, 1 piece, if long-fruited;
• eggs (chicken) – 4 pcs.;
• veal – 300-350 gr.;
• onion (or dill, or parsley, or assorted) - 1 bunch;
• mustard (ready) – 1 tbsp. l.;
• seasonings and salt - to taste;
• sour cream.

Cooking steps:

1. Boil the veal until tender, it is better to do this with seasonings, onions and carrots, then it will retain the flavor.
2. Wash the potatoes thoroughly, do not peel them, boil them, and only then remove the skins.
3. Boil the eggs fresh vegetables rinse, cool the kvass in the refrigerator.
4. You can actually start preparing okroshka; to do this, chop the meat finely across the grain, cut the vegetables into large bars, and chop the greens finely. Divide the eggs into whites and yolks, cut the whites into cubes.
5. Do delicious dressing– Grind the yolks with 1 tbsp. l. mustard, sugar and sour cream, add kvass to make the dressing more liquid.
6. Mix vegetables, eggs, herbs, grated with salt, in a deep container, pour in kvass and stir. Add the egg-mustard-sour cream dressing directly to the plates.

How to cook okroshka using whey

Whey usually comes last on the list of fermented milk products. Meanwhile, if we talk about preparing okroshka, then she also has the right to “participate” in the process. It is necessary to slightly modernize the classic recipe, add sourness and spiciness, and whey-based okroshka will become a favorite dish in the family.

List of ingredients:

• whey – from 2 to 2.5 l.;
• sour cream – 400 gr.;
• fresh (ground or greenhouse) cucumbers – 2 pcs.;
• boiled potatoes (ideally boiled in their jackets) – 4 pcs.;
• eggs - according to the number of servings being prepared;
• sausages (boiled or smoked) – 8 pcs.;
• salt, citric acid (1/3 tsp), mustard.

Cooking steps:

1. The first and second stages correspond to classic recipes. First you need to cook the potatoes and eggs (boil, drain, peel). Then start cutting, here too everything is traditional - cubes, bars or thin plates (as the family likes).
2. An important, if not decisive, stage is preparing the dressing. Pour the whey into a large container, add sour cream to it, shake thoroughly until a homogeneous liquid is obtained, add salt (to taste) and citric acid. The liquid should have a pleasant salty-sour taste.
3. Before serving, you need to put all the chopped ingredients in the whey, cool and serve.

Mineral water okroshka recipe

What’s good about okroshka is that it allows the housewife to relax and use the products that are on hand. If you are too lazy to go buy kvass, but have a bottle of mineral water hidden in the refrigerator, then you can prepare a gorgeous first course. It will be tastier than with water, and you won’t need to boil and then cool the water for pouring.

List of ingredients:

• potatoes (boiled) – 4-6 pcs.;
• eggs (chicken, boiled) – 4 pcs.;
• beef (boiled or any other lean meat) – 350-400 gr.;
• cucumbers – 2 pcs. (large), 3-4 pcs. (average);
• mineral water (carbonated) – 1.5 l.;
• kefir – 0.5 l. (or mayonnaise – 100-150 gr.);
• favorite greens;
• mustard – 1-2 tbsp. l.
• lemon – 1/2 pcs.

Cooking steps:

1. Boil potatoes in their skins to preserve vitamins and useful minerals. Boil the eggs hard and cool the ingredients. Boil beef with onions, spices and salt until cooked.
2. Wash cucumbers and greens to remove sand and dirt and blot with a napkin.
3. All products, with the exception of yolks, can be cut in any convenient way, you can even grate them on a coarse grater.
4. Prepare the dressing separately - grind the yolks with mustard, salt, add juice squeezed from lemon, a little mineral water.
5. Now in a large container (bowl or pan) you need to combine all the ingredients, including mayonnaise, add mineral water last.

The most delicious okroshka on the water

The classic recipe for okroshka involves the use of kvass, preferably prepared at home. On the other hand, there are very appetizing recipes that use regular milk as a base. drinking water. Here's one of them.

List of ingredients:

• radishes – 8-10 pcs.;
• cucumbers – from 2 pcs.;
• eggs (chicken or quail, boiled) - according to the number of lunch participants;
• potatoes – 400-500 gr.;
• kefir (any fat content or low fat) – 1 tbsp.;
• greens (in any combinations and quantities);
• salt, mustard, ground black pepper.
• water – 1 l.

Cooking steps:

1. This recipe does not contain meat or sausage, but you can add it if you wish, and sausage is more convenient because it is ready to eat; the meat must first be cooked until tender and cooled.
2. It is better to boil the meat the day before; the same applies to potatoes and eggs. Since they, too, according to the recipe, must be completely prepared (cooked) and cooled.
3. Water cannot be taken straight from the tap; it must be boiled, cooled to room temperature, and then put in the refrigerator.
4. Chop fresh greens, cucumbers and radishes, greens into small pieces, vegetables into large cubes, and radishes into thin slices.
5. Prepare a dressing for okroshka using water - to do this, add mustard to kefir, add salt and pepper, stir until a homogeneous mixture with a characteristic pungent taste is obtained.
6. Combine the dressing with the prepared ingredients and add cold water at the very end.
7. You can keep the okroshka for an additional 30 minutes in the refrigerator, if, of course, your relatives, who are already sitting around the table with spoons in their hands, allow it!

How to make delicious okroshka with sour cream

List of ingredients:

• potatoes – from 4 pcs.;
• eggs – also from 4 pcs.;
• cucumbers – 6 pcs. (small), 3 pcs. (medium size), 1 pc. (long-fruited);
• radishes (optional) 6-8 pcs.
• dill (required) – 1 bunch;
• green onion feathers (optional);
• sour cream – 0.5 l.;
• water – 2 l.;
• mayonnaise – 2-3 tbsp. l.
• meat or sausages, sausages (optional).

Cooking steps:

1. The day before, cook the meat, if it is supposed to “participate” in the okroshka, boil the potatoes in their skins (“jacket”), and eggs.
2. It is clear that pure sour cream is not suitable as a liquid part; the dish will look like a salad. Therefore, it is necessary to boil water and let it cool.
3. Start washing vegetables and cutting all ingredients. This process is creative, that is, you can experiment - cut it into cubes once, into bars another time, and use a coarse grater the third time.
4. An important point is preparing the dressing for okroshka. For it, mix sour cream and mayonnaise, add salt, pepper, and spices. The taste of the dressing should be sharp, with a slight sourness.
5. Mix with prepared vegetables, meat and eggs. At the very end, add ice water to the desired consistency.

Recipe for okroshka with mayonnaise

How progressive our people are, classic recipe Okroshki are ready to be remade to suit your needs. If you cannot consume fermented milk products for various reasons, you can prepare cold soup using mayonnaise. The dish turns out no worse than the classics. Of course, ideally you need to prepare mayonnaise yourself, but store-bought will do, it is important to make sure that it contains fewer ingredients with the letter “E” and does not contain GMOs.

List of ingredients for okroshka:

• mayonnaise – 1 pack (200 gr.);
• sausage (or lean meat) – 300-400 gr.;
• eggs – 4-6 pcs. (depending on the number of family members);
• parsley and dill - a bunch of each;
• lemon – 1 pc.

Cooking steps:

1. If using meat, it should be cooked in advance, cooled and cut across the grain or into cubes.
2. Potatoes can be boiled in their skins, or even better, baked in the microwave (vitamins are preserved faster and better), peeled, cooled, and chopped.
3. Hard-boil the eggs so they don’t burst, place them in boiling and salted water, cool, and chop.
4. Wash greens and vegetables (cucumber, radish), dry with a paper napkin or towel, cut as desired for your heart and household.
5. Mix the ingredients together, add mayonnaise and chilled water until the okroshka has the desired thickness.
6. The last nuance is to squeeze lemon juice, first, from one half of a lemon, evaluate the soup for sourness, if it is not enough, squeeze out the second half of the citrus.

Okroshka with sausage

Cold soup with smoked sausage, what could be better!? Although in this recipe you can absolutely safely use regular boiled (but of the highest grade).

List of ingredients:

• sausage – 300-450 gr. (the more, the tastier);
• cucumbers and radishes – 300-400 g each;
• potatoes - no more than 4 pcs.;
• eggs – 4-5 pcs.;
• greens – 1 bunch;
• kefir or kvass – 1.5 l.
• salt pepper.

Cooking steps:

1. You need to boil the potatoes in advance (a time-efficient option is to bake them in the microwave), hard-boil the eggs, and cool these products. Keep kefir or kvass in the refrigerator.
2. Start “assembling” the okroshka: cut all the products in your favorite way, all the same, or all differently (radishes in circles, potatoes in bars, sausage and eggs in cubes). Chop the greens finely, add salt and mash for juiciness and aroma.
3. Mix all the ingredients in a large, free container, pour in kefir or kvass (as you like).
4. Keep the okroshka in the refrigerator for 30 minutes, if your household allows it!

Meat okroshka recipe

Okroshka is good because it allows the housewife to quickly prepare a dish from the ingredients on hand. But sometimes you want something more serious and thorough. Household members will undoubtedly appreciate it if real meat okroshka appears on the table.

List of ingredients:

• boiled beef – 400-450 gr.;
• kvass (or kefir) – 1-1.5 l.;
• onion feather – 150-200 gr.;
• cucumber – 2-3 pcs. (or more);
• eggs – 2-4 (depending on the number of diners);
• sugar, mustard, salt;
• sour cream (with a high percentage of fat content) – 200 gr.;
• dill for decorating okroshka.

Cooking steps:

1. Boil the beef in advance until tender (with pepper, salt, bay leaf), cool, and chop finely.
2. Cut the cucumber into cubes or into strips, eggs into cubes.
3. The onion must be cut very finely, add salt, grind with a spoon or mash with a pestle until a sharp, aromatic juice appears.
4. Make a dressing from sour cream, which is thoroughly ground with mustard, salt and sugar, then add chilled kvass, stir until smooth and pour over the prepared products.
5. All that remains is to pour it into plates, sprinkle aromatic dill on top, and you won’t have to invite anyone to the table, everyone has already been here for a long time!

Dietary, Lenten okroshka

Cold spring-summer soup is very helpful during periods of fasting or weight loss, although the ingredients will be different in each case. For dietary okroshka, it is enough to remove meat, sour cream, mayonnaise from the list of products, and prepare vegetable okroshka with low-fat kefir or whey. For Lenten okroshka, you can take greens and kvass, although the dish is unlikely to be very tasty (dairy products, meat and eggs are prohibited during fasting).

When preparing okroshka, first of all, you need to focus on your taste, add only your favorite vegetables and meat (sausage).

1. Potatoes can be boiled in the usual way, with their skins on, or baked in the oven or microwave.
2. Place eggs in salted boiling water, there is a better chance that the shell will not crack.
3. Mix the greens in any proportion, chop very finely, grind with a little salt until the juice appears.
4. You can also adjust the seasoning for saltiness and spiciness according to your taste. You can acidify it with mayonnaise, diluted citric acid or lemon juice. Mustard and pepper will add spiciness.

And, most importantly, put a piece of your soul into the preparation, then okroshka will become your favorite spring dish!

boiled sausage - 250 g (smoked or boiled)

sour cream - 250 gr

village kvass - 2 liters

chicken eggs - 3 pcs

young potatoes - 3 pcs.

radishes - 9 pcs.

fresh cucumber - 2 pcs.

dill, parsley, green onions - not for everyone

salt - to taste

Cooking method:

First you need to boil the eggs and then cut them into small cubes or cut into four parts.

Afterwards, we do the same procedure with the potatoes, boil them and cut them into cubes.

Now peel the skin of the fresh cucumber (if it is hard) and cut into cubes slightly smaller than potatoes and sausage.

We also finely chop the radishes into cubes.

The next step is to finely chop all the greens that you have prepared.

Afterwards, all the ingredients need to be combined and mixed thoroughly. This is the main composition of okroshka.

Now put one portion of okroshka on a plate and add 1 tbsp. spoon of sour cream.

Then pour kvass into a plate and mix thoroughly.

We carry out this procedure for each portion separately, not forgetting to add salt to taste to the okroshka.

Bon appetit!

7 secrets of okroshka

Secret No. 1: No - sausage. Yes - meat

Some chefs believe that adding sausage to okroshka is a crime. They strongly recommend using meat (veal or beef) to prepare okroshka.

Recipe: cut well-boiled potatoes (2-3 pcs.) into slices (but not cubes), finely chop hard-boiled eggs (3 pcs.), cut into very thin strips fresh cucumbers and radishes (to taste).

Then finely chop a large bunch of dill and a little parsley. Cut boiled veal (300 g) into thin fibers.

First grind the green onion with salt, take more onion.

Mix all the ingredients, add salt, add a little sugar and pour kvass over the finished dish, adding sour cream and stirring.

In this form, the okroshka can be stored in the refrigerator until the next day and tomorrow it will become even tastier.

Secret No. 2: “Svoysky” (homemade) kvass

Few people prepare kvass for okroshka at home, but there are dedicated housewives who don’t spare time for it. But it's worth it.

Recipe: for 5 liters of kvass you need 1 kg of rye bread, better than Borodinsky.

Cut the bread into even squares and toast in the oven until dark brown.

Pour hot boiled water (6 liters) over the crackers and let them brew for 6-8 hours.

Strain, leave one liquid, add 10 tablespoons of sugar, 30-50 grams of dry, washed raisins and 20 g of dry yeast. Leave to ferment for 12 hours. Thick foam will indicate that the process is in full swing.

Wait until the kvass has a characteristic sour taste. Then leave it to cool for 12 hours - and the kvass is ready.

To prepare the next portion of kvass, the sediment is used - the leaven from the previous kvass (instead of yeast).

Secret No. 3: mineral water

For those who are too lazy to bother with kvass, housewives have found a way out - this is a starter based on kefir and mineral water.

Recipe: finely chop all the usual ingredients of okroshka and start making sourdough.

Take highly carbonated mineral water, mix it with kefir in a 1:1 ratio, squeeze in the juice of one lemon, add sour cream and salt.

Let the starter brew for a while and pour it over the vegetables.

Secret No. 4: dressing from egg yolks with mustard

Some housewives call this gas station a discovery.

Recipe: yolks of boiled eggs, sugar and salt need to be ground with mustard and diluted with a very small amount of kvass.

This filling is done in advance. It is poured into the rest of the kvass and cools very well.

At this time, products for okroshka are cut. When serving, vegetables are first laid out in a deep plate, then they are filled with sourdough and a good spoonful of sour cream is placed in each plate.

Sprinkle everything on top with dill.

Secret #5: mushrooms

For okroshka you can use both fresh and salted or pickled mushrooms.

Recipe: cut 400 g of mushrooms into small cubes (fresh ones are well salted), fresh cucumbers (200 g), boiled carrots, potatoes, green onions, whites of boiled eggs.

Grind the yolks with mustard and a large amount of sour cream (200 g).

Now pour the chopped vegetables with 1.5 liters of fresh bread kvass, season with a mixture of yolks, mustard and sour cream, add salt and sugar and let it brew in a cold place.

Before serving, add sour cream and chopped dill.

Secret #6: beer and shrimp

This recipe, according to reviews from housewives on the forums, is their husbands’ favorite.

Recipe: finely chop one large cucumber, a couple of radishes, 1 large potato, 1 boiled egg, 200 g of boiled meat or boiled sausage, 50 g of shrimp.

Now fill all the products with 0.5 liters of your favorite beer (preferably dark varieties), add mayonnaise, salt and pepper to taste.

By the way, you can use non-alcoholic beer - it will perfectly replace kvass.

Secret No. 7: fish and cranberries

To prepare this okroshka, you can use either fresh or frozen cranberries.

Recipe: Place several cranberries in ice trays, fill with mineral water and freeze.

Pour 1 glass of cranberries into 1-1.5 liters of boiling water and boil for 2-3 minutes, strain by squeezing the berries.

Cut two potatoes, a cucumber and 2-3 boiled eggs into cubes. Crush a bunch of dill, 1 bunch of green onions, 1/2 bunch of parsley with salt, mix everything, add cold cranberry broth.

Place pieces of fish (300-400 g pike perch fillet) into plates, pour okroshka, season with sour cream and sugar. The finishing touch: add ice cubes with berries and sprinkle with chopped herbs.

We immediately have associations with, for example, a hot summer day. At this time we cannot do without it, it helps us escape from the heat, and at the same time it is low in calories. On a hot day, you are very thirsty, but not very hungry. A cold soup goes very well here.

Today there are many different recipes for this dish. It differs in both the dressing and its composition. For my taste, the best preparation option is liquid kefir or homemade kvass.

Today we will look at 5 simple and very tasty recipes for okroshka on kvass with sausage. I also invite you to rate the recipes.

Probably everyone prepares okroshka with kvass and sausage. But how to make it truly tasty, rich, thick. When you eat a portion, you definitely want more.

Ingredients:

• Boiled sausage - 450 gr.
• Egg - 4 pcs.
• Green onions - bunch
• Dill - 3 sprigs
• Salt - to taste
• Sugar – 1 teaspoon
• Sour cream - for serving (to taste)
• Kvass - 1.5 - 2 liters

Cooking method:

1. Peel the cucumber. Cut into small cubes.

2. Boil the eggs hard and chop finely.

3. We also cut the sausage into small cubes.

4. Finely chop the onion.

5. Combine all ingredients together. Add salt if necessary. Mix thoroughly and pour in the kvass.

6. Place on plates, add sour cream and chopped dill. Bon appetit.

Okroshka on kvass with fresh cucumber

We offer you a simple and quick okroshka. You can buy kvass.

Ingredients:

• Boiled sausage - 450 gr.
• Egg - 4 pcs.
• Fresh cucumber - 2 pcs. (small)
• Green onions - bunch
• Dill - 3 sprigs
• Mustard - 2 tbsp. spoons
• Salt - to taste
• Sugar – 1 teaspoon
• Sour cream (or mayonnaise) - for serving (to taste)
• Kvass - 1.5 - 2 liters
• Potatoes – 4 pcs.
• Radishes – 10 pcs.

Cooking method:

1. Wash the cucumbers thoroughly under running water. Cut into cubes.

2. Boil the potatoes and cut them into cubes.

3. Boil the eggs hard and chop finely.

4. Take the boiled sausage and also cut it into small cubes.

5. Wash green onions and dill under running water and finely chop.

6. Roughly chop the radishes.

7. Add salt, sugar and mustard to the onion and dill. Mix thoroughly until the onion releases juice.

9. Add more salt to taste and mix well.

10. Place on plates, pour in kvass, sour cream (mayonnaise) and serve.

Enjoy your meal!

Recipe with pickles

This cold soup must not only be prepared correctly, but also eaten correctly.

Ingredients:

• Boiled potatoes – 4 pcs.
• Chicken eggs - 3 – 4 pcs.
• Pickled cucumbers - 4 – 5 pcs.
• Parsley, green onions, dill - bunch
• Sour cream - for serving
• Mustard - 2 teaspoons
• Kvass - 1.5 liters
• Boiled sausage – 300 gr.
• Radishes – 10 pcs.
• Garlic - optional.

Cooking method:

1. For okroshka, cut the boiled potatoes into cubes of approximately 1.5 by 1.5. In order for the potatoes to be cut evenly and not crumble, they must be cooked in advance and allowed to cool. Place the chopped potatoes in a bowl.

2. Cut the pickled cucumbers in approximately the same way. And add to the potatoes.

3. Add chopped radishes here.

4. Cut the boiled sausage into cubes.

5. Cut the hard-boiled eggs in half and separate them from the yolk (they will be useful for dressing), and finely chop the whites and add to our base.

6. Mix all ingredients thoroughly, cover and place in the refrigerator.

7. Knead the egg yolks, add mustard to taste and grind until smooth, put them in the refrigerator.

8. Green dressing is usually prepared before serving, take dill, green onions, rooster, rinse under running water, and chop finely (if desired, you can add a little garlic), salt, mix and press lightly with a masher so that the greens release juice, do not crush too much necessary.

9. When serving the dish, put a dressing of yolk and mustard on a plate, add a little kvass to taste so that the mustard is completely dispersed.

10. Add chopped vegetables, herbs, mix and dilute with cold kvass to the desired thickness.

Okroshechka, as you know, is served with sour cream. Our dish is ready. Bon appetit!

Delicious okroshka with hunting sausages

We will need:

• Potatoes – 200 gr.
• Bread kvass – 1 l.
• Radishes – 2 pcs.
• Cucumbers – 1 pc.
• Hunting sausages – 2 pcs.
• Dill - to taste
• Green onions - to taste
• Chicken egg – 2 pcs.

Cooking method:

1. First, boil the potatoes in their jackets. Wash the potatoes and set to boil.

2. Pour water into another bowl and set the eggs to boil. The eggs will cook for 10 minutes, after which we fill them with cold water.

3. Wash the radishes, cucumbers and herbs.

4. We begin to cut the cucumber into small cubes (you can cut off the skin)

5. Then cut off the tails from the radishes and cut them as desired.

6. When the eggs are ready, remove their shells and chop them finely.

7. Peel the potatoes and cut them into cubes.

8. Cut the sausages into round pieces (or at your discretion).

9. Take a large saucepan and put all the ingredients in it. Salt to taste, you can even add a little ground black pepper. Mix thoroughly.

10. Then we finely chop the greens: dill, green onions (you can use parsley).

11. Pour kvass into the pan, mix everything well. Pour into a plate and add herbs to taste, most often okroshka is eaten with sour cream, but you can also add mayonnaise. Bon appetit.

Recipe with mushrooms

Champignons, chanterelles and oyster mushrooms are perfect for cooking. If you decide to make soup with dried mushrooms, then you need to soak them overnight in a pan of water.

Ingredients:

• Mushrooms (champignons) – 200 gr.
• Boiled sausage – 200 gr.
• Chicken eggs – 4 pcs.
• Fresh cucumber – 2-3 pcs. (medium size)
• Fresh radishes – 6-7 pcs. (medium size)
• Potatoes – 4 pcs. (medium size)
• Green onions - to taste
• Dill, parsley - to taste
• Bread kvass – 2 liters (unsweetened)
• Salt - to taste
• Sour cream - for serving

Cooking method:

1. Wash the mushrooms, add them to a saucepan with water, put them on medium heat, and check their readiness from time to time. Once they are ready, place them in a colander to drain. We don’t pour out the broth, it will come in handy later.

2. In another pan, cook the eggs. Once they are ready, leave them in cold water.

3. We also need to boil the potatoes in their jackets. After the potatoes have cooked and cooled, use a knife to peel them and cutting board cut it into small squares and put it in a deep bowl.

4. Then remove the film from the sausage and crumble it into cubes.

5. Finely chop the eggs.

6. Wash the radishes and cucumbers and cut them into small cubes.

7. After washing, finely chop the greens.

8. Place all ingredients in one container.

9. The mushrooms have dried out, so chop them as you like. Add to other products.

10. While we are making the soup dressing, put the ingredients in the refrigerator.

11. In a deep bowl, make a mix of kvass, mushroom broth, sour cream (horseradish can be added to taste).

12. Mix everything well until a homogeneous consistency is formed. Then put it in the refrigerator.

13. When all the ingredients have cooled, remove from the refrigerator and mix. Salt to taste. And pour it into plates.

Bon appetit!!!

Do you like cold soups? When it's so hot outside, it's time to make a cool, refreshing summer soup. For me, the most desirable thing in this heat is the recipe for classic okroshka with sausage.

For me, there is nothing tastier in the heat, especially since there are many varieties. This is the number one dish in the summer heat; you can eat it and eat it when it’s +39 outside. There are absolutely advantages - you don’t need to stand at a hot stove, you don’t need to put in much effort either. Chop, mix and enjoy!

Each fan chooses the ingredients for okroshka according to his own taste. Our favorite is the usual recipe with sausage. But there are recipes with chicken fillet, with boiled tongue or ham, it all depends on your desire.

How to make okroshka? What to fill it with? There are even more options here! On kefir, kvass, whey or ayran. Options with sour cream, water or mayonnaise have also not been canceled. I hope mine step by step recipe the photo will be useful to you. I will also show you some secrets of delicious cooking.

Composition of okroshka

What is included in okroshka? Let's list the main ingredients.

• Boiled potatoes – 5 pcs.
• Hard-boiled egg – 3 pcs.
• Sausage (boiled), can be replaced with chicken or boiled beef tongue- 300 grams
• Juicy radishes – 4-5 pcs.
• Cucumbers (without bitterness) – 3 pcs.
• Mustard - a little
• Homemade sour cream
• Salt, ground black pepper
• Mix of greens: dill, green onions and parsley
• Unsweetened kvass, whey, ayran or kefir

Classic okroshka with kvass sausage

Recipe for classic okroshka with kefir sausage

• Its composition and preparation are exactly the same as for kvass. Most often, they use either sausage or boiled tongue.
• They make it with kefir and mineral water, the recipe is very tasty! Take full-fat kefir, mix with mineral water and add citric acid to taste. Don’t forget to add salt to taste, because there is no salt in kefir or mineral water.

Okroshka on ayran recipe

My favorite version is on ayran, or the full name “Tan-ayran”. Ask for this delicious drink in the dairy aisle, there is a lot of it on sale now. Ayran what is this? A highly carbonated fermented milk drink that consists of whey and carbonation. If you haven’t tried it, I highly recommend buying it and trying it, you’ll be delighted. The preparation is the same, just be careful with the salt - the drink itself is already quite salty.

Whey okroshka recipe

It is mainly done with chicken meat, and the rest of the lineup is the same as always. The serum has its own requirements. It should be sufficiently sour, and not just obtained after preparing the cottage cheese. If you have it for several days, it is better to boil it and cool it before using it.

Okroshka calories

How many calories are in okroshka? There is no exact figure here, it all depends on the composition. The calorie content of 100 grams of kvass will be about 70 calories, and that of kvass with sausage will be about 90 calories. With kefir, the calorie content will be approximately 100 calories per 100 grams. With ayran or whey, the calorie content will be even lower.

I showed you best recipes traditional summer cold soup. If you liked them, then leave your review in the comments and share it on in social networks. Come visit the site to see new delicious summer options dishes!

Hello, dear friends and blog readers!

How are you doing? And everything is fine with us! Today was the warmest day of this year. The air warmed up to +16 degrees and I immediately longed for summer. I wanted it so much that I started compiling delicious recipes one of the symbols of the hot time - our original Russian okroshechka.

There are many options for preparing it. Both the dressings and the composition of the first dish differ. Season with kvass, kefir, whey, mineral water and even mayonnaise. For me, they are the most best options This is liquid kefir or with sour cream. It’s about the last option that we’ll be talking about.

Many housewives already have their favorite first course recipes. And if not, then nothing will stop us from finding out new interesting options with mustard, as well as dietary recipe no potatoes. Well, let’s also consider an unusual presentation to festive table. The option is so impressive and always surprises guests. But only simple laws of physics work).

Advice! Add a few ice cubes to the dish. Then you will have a great opportunity to cool off and at the same time have a delicious lunch.

Step by step we prepare a simple okroshka with kvass

The most classic okroshka is prepared with all the ingredients: potatoes, cucumbers, radishes, sausage, eggs and lots and lots of greens. All of them are mostly cut into cubes, but in this recipe I also suggest grating them for a fuller taste and aroma of the summer soup.

Ingredients needed for a 4 liter pan:

• Boiled chicken eggs - 4 pieces;
• Boiled potatoes - 5 medium vegetables;
• Fresh cucumbers - 2 medium pieces;
• Doctor's or any other boiled sausage - 300 gr.;
• Fresh radish - 6-7 heads;
• Kvass - to taste;
• Salt and pepper - to taste.

Preparation:

These are all the products we need.

1. Boil eggs and potatoes in advance and cool them well.

2. Wash cucumbers, radishes and herbs well with running water. Cut off the stems and greens from the radishes. And peel the potatoes and eggs.

One secret: to make eggs easier to peel, add a little baking soda while boiling.

3. Prepare an enamel pan for 4-5 liters. I know from experience that this amount of components completely fills a four-liter container.

4. We start slicing and the cucumbers will go first. The skin, if it is not very rough, does not need to be removed.

5. Cut one vegetable into thin quarters. And pour it into the pan. And rub the other one there on a coarse grater.

6. We also chop 3-4 radishes into quarters. Grate the remaining part.

7. Free the sausage from the film. First we cut it into plates 1 cm wide. Then we cut it into strips and crumble it into small cubes. We send the doctorate to vegetables.

8. Separate the yolks from the eggs. Crumble them over the sausage. And chop the whites into cubes. Or here you can use a special egg slicer for proteins.

9. Finally, cut the potatoes into 1 cm cubes. Place them in a saucepan.

10. Finely chop the parsley, onion and dill. Cut a lot of greens, they will never spoil our okrosheka.

11. Mix the whole mass thoroughly. At the same time, add salt and pepper to your liking. Now you can put it on plates and bowls and fill it with the freshest homemade kvass (the recipe is below in the article).

We serve the first course to the table with black or gray bread. We eat with great pleasure!

An unusual recipe for delicious okroshka with sausage

The cold summer dish is usually served in deep plates or bowls. Well, like all our Russian soups, in principle. And here I suggest you look at a recipe on how to serve the soup beautifully and originally. Guests and family will be surprised by such an unusual presentation. Are you intrigued? Then watch a short video.

A spicy version of okroshka with the addition of mustard

It adds a tasty and spicy note here. mustard sauce. You can buy it, or you can make it yourself, just like the Russian drink for refueling. Do you like mustard?

Required ingredients:

• Boiled chicken eggs - 6 pieces;
• Boiled potatoes - 5 medium vegetables;
• Fresh cucumbers - 7 medium pieces;
• Boiled sausage - 500 gr.;
• Fresh radishes - 12 pieces;
• Greens - dill, parsley, green onions;
• Mustard - 1 teaspoon;
• Kvass - 1 bottle;
• Salt and pepper - to taste.

Preparation:

1. Let's prepare all the components. Cool the hot eggs and potatoes and then peel them.

2. Take convenient utensils for cutting. We plan the greens there. It should be cut very finely. Sprinkle with salt and mash with your hands until the juice comes out. This will add even more deliciousness to our dish.

3. Peel the cucumbers and chop them into cubes. Peeled vegetables are much nicer to eat than with the skin, because it is not only rough, but can also taste bitter.

4. Put everything in a bowl together.

5. We also finely chop the radishes, having previously cleared them of tails and green twigs. We attach to the already cut components.

6. Remove the shell from hard-boiled eggs. We also finely chop them into cubes.

The smaller we cut everything, the more enjoyable it will be to eat later!

7. The turn came to the sausage. We cut it into small cubes and put it in a bowl.

8. Chop the potatoes finely.

9. All the ingredients no longer fit in a small container. Pour them into the pan bigger size. Add a heaping teaspoon of freshly made mustard.

10. Mix the mixture with a wooden spoon.

11. Place the required amount of food on plates and fill with cold kvass. This kind of soup is the sweetest thing in the summer heat!

Let's eat with appetite! When we all get smarter, we can make low-calorie okroshka without potatoes. And see the recipe below.

Delicious first course without potatoes and radishes with sour cream

I love this recipe when I'm on a diet. The composition does not include potatoes, which should be excluded if you are on a diet for weight loss. But you need a lot of greenery. Therefore, we cut dill, parsley, green onions and do not regret anything. You can also use kvass dressing that is less sweet and low in calories.

And sour cream will flavor everything with a bang! The only thing is that I indicate the composition of the products for 2 persons. But if you need more for your family or guests come, then simply increase the amount of ingredients.

Ingredients needed for 2 bowls:

• Boiled egg- 1 piece;
• Fresh cucumbers - 2 medium pieces;
• Boiled sausage - 4 mugs;
• Greens - dill, parsley, green onions;
• Kvass - to taste;
• Sour cream - a couple of tablespoons;
• Salt.

Preparation:

1. Prepare 2 bowls at once. After all, it is much more convenient to eat soup from dishes such as salad bowls, rather than from plates.

2. Cool the egg and cut it into 2 halves. Pass each half through an egg slicer into each bowl.

3. Cut 4 circles about 1 cm wide from the sausage stick. We chop them finely into cubes and distribute them evenly among the containers.

4. Wash the cucumbers and grate them on a coarse grater. We also divide them into two parts into each bowl.

5. Just like that. In general, you should get up to half a bowl of food. This is ideal). And you can do more or less.

6. Finely chop all the greens. It will add a summer and unforgettable flavor to our dish. Moreover, greens contain a lot of antioxidants. They are very useful for the human body as a whole.

Antioxidants help cleanse the body and remove harmful substances from it.

7. Pour the greens into bowls. Add salt to your taste. Mix all products thoroughly.

8. Fill the mixture with chilled bread kvass.

Finally, measure out a tablespoon of sour cream. Dissolve it in the hash and serve it to the table.

Enjoy your meal!

Video about how to make bread kvass at home

And here is the promised recipe for okroshka kvass. It turns out effervescent, foamy, that is, the kind that pleasantly stings your nose. And the drink will be transparent. Transparent kvass always sets off the components of okrosheshka well. This makes it great for seasoning cold summer soup.

On this note, I say goodbye to you for a moment. I wish you to prepare the most delicious okroshka using a fizzy bread drink!

Hello, dear guests. Agree, there is nothing better in the heat than a plate filled with okroshka and sausage. Well, except for ice cream, of course.

Since childhood, I ate it only with kvass and did not even suspect that it could be prepared with other liquid bases. And only when I got married and began to study various recipes how to impress my husband was a revelation for me.

By the way, okroshka for the first and second course will make an excellent lunch.

So today we will look at recipes for preparing this cold soup using different liquid bases.

And so that I don’t repeat myself, I’ll say right away - you need to boil the potatoes and eggs before you start crumbling the ingredients for this soup. As a rule, potatoes here are boiled in their skins and then peeled.

By the way, the name okroshka comes from the word “crumb”, and it has been prepared in Rus' since ancient times.

Naturally, I will start with my favorite method, familiar from childhood.

Ingredients:

• Boiled potatoes - 4 pcs.
• Fresh cucumber – 6 pcs.
• Radishes - 10 pcs.
• Boiled eggs - 4 pcs.
• Sausage - 300 gr.
• Dill and green onions - a bunch each
• Mustard - 3 teaspoons
• — 1.5 l
• Garlic - optional

If you don’t have okroshka kvass, replace it with bread kvass and add a little horseradish.

1. Cut boiled potatoes, cucumber, sausage, and radishes into cubes. In boiled eggs, separate the whites from the yolks and chop them too.

2. Place it all in one bowl and stir.

4. Mash the yolks with a fork, add mustard and stir.

5. Transfer to a separate container and also into the refrigerator.

6. Chop the greens and mix.

7. Remember just a little so that the greens give juice, and also in the refrigerator.

All this can be stored in the refrigerator for several days. If necessary.

8. To serve, first place the egg yolk in a plate, pour a little kvass and stir well.

10. And, like the “icing on the cake,” add sour cream.

Yum-yum is ready, enjoy.

Video on how to cook it with kefir

This okroshka is made according to a recipe from Donskaya Kitchen, as stated in the title of the video.

Ingredients:

• Boiled potatoes - 2 pcs.
• Sausage (2 types) - 350 gr.
• Cucumbers - 3 pcs.
• Radishes - 10-12 pcs.
• Boiled eggs - 3 pcs.
• Sour cream - 3 tablespoons
• Kefir - 1 l.
• Water - 500-700 gr.
• Mustard - 1 teaspoon
• Citric acid - 1/8 teaspoon
• Salt, dill, parsley, green onions

Now let's see the cooking method.

Light, delicious and simple.

Classic recipe with water and vinegar

Here's another simple one for you quick way. Our potatoes will take longer to cook than we will spend time preparing this soup.

Ingredients:

• Potatoes - 4 pcs.
• Cucumbers - 3 pcs.
• Boiled eggs - 4 pcs.
• Sausage - 300 gr.
• Green onions, dill - a bunch each
• Sour cream, salt, apple cider vinegar - to taste
• Mineral water without gas - 1.5 l

1. Finely chop all the greens. Chop the sausage finely too.

2. Cut potatoes, cucumbers and boiled eggs. Mix everything and place in the refrigerator to cool.

3. To serve, place in a serving plate, add salt, sour cream, apple cider vinegar and chilled mineral water.

By the way, it tastes great in water too.

Recipe for okroshka with mayonnaise

The main difference in the description of this method is that the potatoes should not be boiled in their skins, but raw and chopped. And everything else is the same, except for the liquid base.

Ingredients:

• Potatoes - 6 pcs.
• Boiled eggs - 6 pcs.
• Cucumber - 1 pc.
• Radishes - 15 pcs.
• Sausage - 250 gr.
• Mayonnaise - 200 gr.
• Parsley, dill, green onions
• Lemon juice - 1.5 tablespoons
• Salt pepper
• Mineral water without gas, or just cold boiled water.

1. Cut the potatoes into cubes and let them cook.

2. While the potatoes are cooking, cut the remaining products into equal cubes.

3. Add all the chopped ingredients to the boiled potatoes (don’t forget to drain the water from the pan).

4. Add mayonnaise, salt, pepper, lemon juice.

5. Dilute it all with mineral water and stir.

It's ready, serve.

You can cut all products in the same way as you are used to - smaller, larger, on a grater - this is entirely your business.

Cold soup with whey and sour cream

I haven't tried this yet. And serum is difficult to get in the city. I’ll look at the farmers and definitely try to do this.

We will need:

• Whey - 1 liter
• Sausage - 200 gr.
• Eggs - 4 pcs.
• Potatoes - 6 pcs.
• Cucumber - 3 pcs.
• Green onions, dill, parsley
• Sour cream

1. Cut all ingredients into cubes, just as described in previous recipes, place in one bowl and add salt.

2. Pour the whey and sour cream directly into the plate before serving.

And the remaining dressing can be put in the refrigerator, it can be stored there for several days. But for me, it usually doesn’t last more than a day, they eat it.

Kholodnik with tomatoes on mineral water and kefir

Don't be surprised - this is another name for okroshka.

To prepare it we will need:

• Kefir – 1 liter
• Mayonnaise - 2 tablespoons
• Sausage - 300 gr.
• Potatoes - 7 pcs.
• Eggs - 5 pcs.
• Radishes - 7 pcs.
• Cucumbers - 4 pcs.
• Tomatoes - 3 pcs.
• Fresh herbs
• Salt pepper
• Mineral water (carbonated) - 1.5 liters

1. Cut sausage, boiled potatoes, boiled eggs and tomatoes into cubes and place in one bowl.

2. Grate the cucumber and radish and add to all other products.

3. Chop green onions, parsley and dill and add to the rest.

4. Salt and pepper, add kefir, mineral water, mayonnaise and mix.

5. If desired, you can add mustard.

Now you can try it.

I'll stop there for now. There are many ways, and not only with sausage. Okroshka is also prepared with others meat products. So to speak, more complex recipes, although not by much.

There are also quite a few such recipes, and I will definitely write about this again, but in another article.

And now I’m telling you - bye. I'd love to see your comments and whether you liked the recipes. And come see me again. Good luck to you.