What is needed for okroshka? Cooking options for okroshka. Okroshka on kvass Dressing for okroshka on kvass

This cold soup has become popular for its cooling properties and for being quite a hearty meal. We offer a classic cooking recipe with a photo, thanks to which you will get a delicious okroshka on kvass, which will become a signature soup in the summer heat. Due to the variety of ingredients included in this cold soup, the dish can be made both lean and meaty.

The classic kvass okroshka recipe is quite popular in the summer. Okroshka is commonly referred to as “salad”, although originally it was a soup served cold. Okroshka was invented by haulers who worked on the Volga and received a salary in the form of products (including kvass). It was they who, due to weak teeth or their absence, decided to soak food in kvass in order to soften them. And so the Russian okroshka on kvass appeared. This recipe quickly took root among the people, and the housewives began to add any ingredients they had at home to kvass.

Calorie content of okroshka on kvass

Calorie content and nutritional value of kvass okroshka are calculated per 100 grams of the finished dish. The data given in the table are calculated for okroshka cooked with sausage, potatoes and eggs on kvass. The calorie and bju shown are indicative and may vary significantly depending on the ingredients used.

To date, there are a huge number of okroshka recipes. But the classic recipe for kvass does not lose its popularity to this day. Its advantage is that for the preparation of okroshka, ingredients are used that everyone can find in the refrigerator.

So, the composition of okroshka on kvass includes boiled sausage, chicken eggs, fresh cucumbers, radishes, which in some cases can be replaced with radishes and fresh herbs. In fish okroshka on kvass, they put mainly fish fillets, in which there are few bones, usually red varieties. You can also cook dietary or lean okroshka, for which you need to use either dietary lean meat, or even cook on vegetables alone.

Thanks to new trends in cooking, the list of ingredients can be much longer, or one composition of okroshka on kvass can change to another. For example, a recipe where radishes are used is quite popular. You can also add kefir instead of kvass, and the ingredients will not change at all from its addition. It is important to know that absolutely all the ingredients in okroshka have analogues and are interchangeable.

How to cook okroshka on kvass according to the classic recipe

Let's take a closer look at how to cook okroshka on kvass and a step-by-step classic recipe will help us with this. It is quite simple to make a delicious okroshka on kvass, it is important to observe the correct proportion of products and, of course, cut them smaller. It is best to make okroshka with homemade bread kvass, which every housewife can cook on her own, but if for some reason you do not want to do this, then you can buy kvass or even replace it with another liquid.

Okroshka is usually cooked 1-1.5 hours before serving. It should be stored for no more than two days in the refrigerator in a closed container.

Ingredients:

• Kvass - 1.5 l.
• Cucumber - 3-4 pcs.
• Eggs - 2-4 pcs.
• Potatoes - 2-3 pcs.
• Doctor's sausage - 200 gr.
• green onions - to taste
• Dill - to taste
• Salt - to taste

Step 1.

Boil potatoes. It is desirable to cook potatoes "in their uniforms", because this will not allow it to become loose or boil soft. Potatoes cooked without a "uniform" will have a completely different taste. Boil potatoes in boiling water for about 25-30 minutes. Then take out, cool, peel off the “uniform” and cut into small pieces.

Step 2

Boil eggs. Cook in boiling water for 5-7 minutes. Then take out, cool, peel, cut into pieces.

Step 3

Peel and cut the cucumber, if desired, the skin can not be peeled off. It is advisable to cut the cucumber into small pieces.

Step 4

Mix. It is important to stir the okroshka as often as possible during cooking, because this action allows you to see the amount of food in the soup, and in which case increase the amount of certain ingredients.

Step 5

Add kvass. It is not necessary to take just a tiny kvass, because the classic one will not spoil the taste of the dish at all. You can also cook okroshka with white kvass, the cooking method will still not change from this. If the kvass is at an undesirable temperature (for example, too warm), then 2-3 ice cubes can be added.

Delicious okroshka on kvass is ready, we wish you bon appetit!

Lenten okroshka on kvass

If you are a staunch vegetarian or just do not like to cook this dish with meat or sausage, then the recipe for lean okroshka on kvass is just for you. Such a cold soup is considered quite dietary and is prepared from everything that grows in the garden. The most delicious okroshka on kvass is prepared exclusively from vegetables and herbs growing in our own garden. It is very useful, and really has a slightly different taste than prepared from store-bought products. Russian okroshka in most simple, peasant families was prepared in this way.

You can fill lean okroshka not only with kvass, but also with fat-free kefir or whey, but the meat component is removed from it. Vegetarian okroshka is prepared mainly on kvass.

Ingredients:

- Kvass - 1 l.
- Potatoes - 5 pcs.
- Radish - 10 pcs.
- Fresh cucumbers - 7 pcs.
- Onion greens - 50 gr.
- Dill greens - 50 gr.
- Salt

1. Boil thoroughly washed potatoes in their skins in lightly salted water. When the potatoes are ready, they should be carefully pulled out of the pan and transferred to a plate to cool.

2. While the potatoes are cooling, it's time to start working on vegetables and herbs. Chop cucumbers and radishes with a knife into small identical pieces.

3. Wash the onion and dill greens thoroughly and let dry. After that, grind with a knife.

4. Almost all components are ready. Now back to the cooled potatoes, peel and finely chop.

5. Mix everything that has been prepared in a deep saucepan and season with kvass. You can add a little ice to the lean okroshka on kvass or just put it in the refrigerator for 20 minutes.

Video recipe for cooking okroshka on kvass

Similar recipes:

Those who watch their diet and lead a healthy lifestyle are well aware that light meals should prevail in the diet in summer. These include not only simple vegetable or fruit salads, but also soups, for example, okroshka on kvass fits perfectly into any summer menu. The dish easily quenches thirst and hunger, and thanks to the variety of ingredients, the soup finds fans among both raw foodists and meat lovers.

The recipe for okroshka on bread kvass

The dish, which includes kvass, always has an unusual taste. It is for this piquancy that many people love kvass okroshka.

But in order to successfully prepare a dish, you need to know not only the correct technology, it is also important not to make a mistake with the choice of the basis for its preparation.

Of course, there is nothing better than homemade kvass, which is why we bring to your attention a recipe for low-calorie (calorie content of the dish is 48 kcal per 100 g of product) vegetable okroshka on homemade bread kvass.

Ingredients:

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

Food preparation

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

Cooking:

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

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

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

dressing preparation

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

Okroshka on kvass from birch sap

Ingredients

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

Cooking

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

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

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

How to cook kvass on birch sap

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

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

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

With summer approaching, summer recipes are very relevant. Okroshka on kvass is one of such relevant and quite beloved dishes by many. Its preparation takes no more time than cutting ordinary salads, but the refreshing aroma and pleasant taste will be remembered by your household for a long time.

Delight your family with delicious dishes and don't forget to add new homemade okroshka recipes to your cookbook.

Enjoy your meal!

Spring is in the yard, which means that it's time to cook a healthy and tasty dish for the whole family - okroshka on. Rich in vitamins, nourishing and invigorating, it will perfectly refresh and give strength.

Each housewife has her own secrets in preparing this dish, but still I will offer you several options. I hope that you will find something useful and important for yourself that will help in cooking.

In general, you can cook it with whey and even with milk, with mayonnaise or sour cream. Mineral water is also added to this dish, as well as mustard and horseradish for a sharp taste. There are recipes with ayran, but still kvass okroshka is the most correct.

Of course, this dish will turn out to be the most delicious on homemade kvass, which you can cook with your own hands. But the hostesses cope with the task with the help of bottled kvass from the store.

Smile! Do you know why okroshka is called that? Once upon a time there lived two creatures - Olivierka and Kwasok. They were in love with each other, but the Gods envied this and separated them. And now they only meet in the summer heat. And when Kwasok meets Olivia, he joyfully cries out: “Oh, baby!”

Someone does not use okroshka at all, not understanding its taste and combination of products. Everyone has their own preferences. It is not just that okroshka is accepted by foreigners as an original Russian dish. I believe that the time of its use is very important for okroshka, namely the hot period.

What could be better than a cold and light dish in the heat, when your appetite and strength are running out? Although in my family we cook it in the winter and eat it with pleasure, requiring supplements. It is important to teach children to this dish, its benefits are undeniable.

In the classic version, the components in this dish should be equal in volume. But if your family prefers a certain product, its quantity can be increased - this will not affect the taste.

How to cut okroshka - into strips, cubes or grind food on a grater? I ate in all versions and I myself cook in different ways, depending on the situation.

If you are going to cook a small amount of a summer dish that you plan to eat right away, then you can chop all the ingredients on a coarse grater. At the same time, a lot of juice from their cucumbers and radishes is released, which will only improve the taste of the dish, but such okroshka cannot be stored for a long time.

Diced cutting involves a longer storage of the dish in the refrigerator. Some housewives store only a chopped mixture of sausages, vegetables and herbs in the refrigerator, and they add dressing and kvass immediately before serving, and rightly so. Always fresh and tasty okroshka on your table!

The classic recipe for okroshka on kvass with sausage

The classic version of okroshka on kvass and, probably, the most favorite for many, should be on the note of every hostess.

It will perfectly refresh on a summer day, give a vitamin charge and cheer everyone up! Cook with pleasure according to this simple and affordable recipe.

You will need:

• 1 l kvass
• 250 g doctor's sausage
• 2 pcs. egg
• 3 pcs. Boiled potatoes
• 4-5 pcs. fresh radish
• 2 pcs. cucumber
• 1 p. green onion
• 1 p. dill
• 50 g sour cream

Cooking method:

Rinse onion and dill under running water and dry, then chop very finely with a sharp knife.

In the meantime, cut the doctor's sausage into small cubes

We also chop the potatoes.

Chop boiled eggs

Radishes cut into cubes (or chop on a coarse grater)

Put all products and greens in a container convenient for mixing and pour a liter of cold kvass

Salt to taste

Let it brew for 30-40 minutes

Ready okroshka served with sour cream

Optionally, you can season with mustard and horseradish

Enjoy your meal!

Original okroshka on kvass with radish and celery

Such an original recipe for okroshka on kvass, I think, will appeal to many lovers of a cold dish and fresh herbs.

In general, okroshka with radish should be served and eaten fresh. Possessing great vitamin benefits, radish over time tends to release secondary odors, which can adversely affect the taste of the dish. Perhaps someone will argue with me, but this product is for amateurs.

The piquant highlight here is the fresh celery. Rich in useful substances and having a bright taste, celery, of course, will only decorate this dish, giving it interesting notes. Take note of the recipe, there are many hot days ahead, and such okroshka will definitely refresh and invigorate the spirit.

You will need:

• 300 g boiled sausage
• 1 PC. medium radish
• 3 pcs. potato
• 3 pcs. cucumbers
• 4 things. egg
• 50 g green onion
• 50 g dill
• 50 g fresh celery
• 1 st. l. spicy mustard
• 1-1.5 l kvass

Cooking method:

1. Peel the potatoes, cut into small cubes, boil in salted water until tender, drain the boiling water and pour over with cool water
2. Boil eggs, cool, peel and cut into cubes
3. Rinse the greens under running water, dry and finely chop, add a little salt and grind lightly, let the juice run for 10-15 minutes
4. Peel the cucumbers with a vegetable peeler and cut into cubes
5. Cut sausage into cubes
6. Mix greens and all other ingredients in a convenient enamel pan
7. Peel the radish, grate on a coarse grater, add to the rest of the products and pour kvass, mix
8. Let okroshka brew for 15-20 minutes in the cold
9. When serving, add a tablespoon of sour cream and a few pieces of ice to a plate.

Enjoy your meal!

Okroshka on kvass with sausage and mustard

Okroshka prepared according to this recipe will delight all households with its taste, fresh aroma of greens, and mustard will give it a spicy sharpness.

Serve this delicious dish with black bread and young garlic. Cook okroshka with kvass with joy - it perfectly tones and refreshes the body on a warm day.

You will need:

• 4-5 pcs. potato
• 4 things. fresh cucumber
• 300 g sausage
• 150-200 ml
• 1-2 tbsp. l. mustard
• 1 st. l. sugar
• 1 p. green onion
• 1 p. fresh dill
• 1-1.5 l kvass
• salt, pepper to taste

Cooking method:

Boil potatoes in "uniforms", cool and peel

We also boil the eggs for about 10 minutes, cool and peel

We thoroughly wash all the greens, finely chop the dill and green onions and grind them with salt

Cut the cucumbers into cubes, put them in a deep bowl

If you are going to immediately feed everyone with freshly prepared okroshka, then the cucumber can be grated on a coarse grater. In the case of further storage of okroshka, it is better to cut the cucumbers into cubes or strips - so the juice is better preserved in the vegetable

We cut the sausage into cubes, send it to the cucumbers

Separate the whites from the yolks, put them in a separate bowl

We chop the proteins with a knife, add to the rest of the ingredients

Mash the yolks thoroughly with a fork.

Pour sugar into the bowl with yolks according to the recipe

Add mustard and a little kvass

Stir the mixture well until smooth.

Cut the potatoes into cubes, add to the rest of the products

Add greens with salt, by this time she has started up the juice, which will give a fresh flavor to the okroshka

Pepper the mixture to taste

We fill the okroshka with kvass and sour cream, mix everything well

Put the dish in the cold for 30-40 minutes

Enjoy your meal!

Video recipe for delicious okroshka on kvass

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

How to save yourself from the heat, while eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left a little bit from the refrigerator, cuts it with salad and pours it, for example, with kvass. Here's the crumble.

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 for an amateur. Most of all, in the summer we prefer to make okroshka on kvass.

It is better to choose fresh products for okroshka. But kvass is best taken at home, which is well infused. And if there is none, then you can also store it, but it is better to choose natural, on live fermentation. Then okroshka on kvass will turn out what you need.

Here are a few recipes that we make ourselves from time to time. Very tasty and satisfying, we advise you to try such recipes. And let's start with the classics, okroshka with sausage.

The number of ingredients is given for a full three-liter pan. This, of course, without kvass. Well, the amount of kvass is at the discretion, everyone loves it differently, someone thick, someone liquid. 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 okroshchnaya mass remains the next day, then it can be stored in the refrigerator. It won't affect the taste in any way.

We will need:

• Boiled sausage - 300 gr;
• Potatoes - 4 - 6 pieces (depending on size);
• Egg - 5 pcs;
• Fresh cucumber - 4 pcs (small);
• Radish - 250 - 300 gr;
• Green onions - a bunch;
• 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 hostess knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be both very small and extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be about the same. Okroshka is good because it has a lot of things. Therefore, we put "a lot" of everything.

Only high-quality and tasty products will make high-quality and tasty okroshka.

Sausage is better to take without fat. The Ostankinskaya or Doctorskaya variety is well suited, preferably in a natural casing.

Cut it into small cubes.

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

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

If possible, cut all the ingredients to the same size. So the dish will look more aesthetically pleasing.

Step 3

Boil eggs, cool in cold water and cut into cubes. To make this easier, use an egg cutter. In this case, the cubes will turn out to be slightly smaller than the others in the cut, but our cold soup will look more beautiful.

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

Overripe specimens are already too bitter, besides, they are often empty inside, and their skin is very tough and fibrous. It is better not to use such a radish in a dish.

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

Cucumbers cut into cubes of a standard size, as other components were also cut.

Step 6

Greens also chop, if necessary, cutting off the rough stems.

Put all the ingredients after cutting into a saucepan.

Cut the green onion as usual, transfer to a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and pour it into the total mass, it will just float in the soup, and taste a little when we eat. The grated onion will release juice, and this juice will nourish literally every piece cut into a tiny 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 it all together. Add a spoon or two, adjust yourself. But I will say right away, even adding two tablespoons of both, you will not feel this in the dish. It won't be sharp.

In general, in the preparation of a real tasty okroshka, there are no extra steps. Everything is necessary and important! Sometimes they say - “What’s there, I crumbled everything, but poured it with kvass ...” I won’t argue, it will also be okroshka, but try to do it once according to the rules, as they have been cooking since ancient times, then you will feel the difference. Not for nothing because it has a name - classic! So, there are certain requirements for its preparation, there are also certain rules for preparation.

Step 9

Now add the pounded mass to the general cutting. Salt to taste and refrigerate for at least 20 minutes to chill the mass.

the resulting mass will be sent to the refrigerator for a short time

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

You can also use purchased kvass, but preferably good, live fermentation. But it is advisable to use home-made kvass, of our own production.

The main thing is to cool kvass in the refrigerator.

Well, now that everything is chopped and chilled, 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, but someone may want to add. Also, do not forget to put sour cream, it will need to be put on everyone's plate for sure.

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

Divide salad mixture among plates. Do not regret, put more. And pour it with cold kvass, be sure to flavor it with sour cream. Serve immediately and enjoy!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since at present 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 gr;
• Chicken fillet - 150 gr;
• Boiled potatoes - 3 - 4 pieces;
• Boiled eggs - 4 - 5 pieces;
• Fresh cucumbers - 4 pcs (medium);
• Green onion - 100 gr;
• Parsley, dill - 50 gr each;
• Sour cream - 1 glass;
• Sugar - 0.5 tsp;
• Salt - to taste;
• Mustard - 0.5 tsp (or to taste);
• Kvass - 1.5 - 2 liters.

Okroshka on 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 wish.

Boil potatoes and eggs.

Cut all the ingredients into small cubes or sticks. Chop the herbs and chop the green onion. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. The meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour a little kvass, and pour chopped food.

Stir and refrigerate for 30 - 60 minutes to ferment slightly.

Then put a small mass in a plate for each and pour the right amount of kvass chilled in the refrigerator.

Okroshka vegetable.

This okroshka on kvass is very useful, as it contains many vitamins in vegetables. In addition, it is very tasty and we could not 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.

Cut boiled and chilled beets, carrots, and fresh cucumbers into small cubes.

Step 2

Grate boiled potatoes.

Step 3

Finely chop the green onion and mash with a spoon, adding a little salt to make it soft and give 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.

Pounded green onions combine with potatoes, yolks, sour cream, sugar, salt, mix it all up, dilute with kvass, put chopped beets and carrots.

When serving, put chopped dill greens in okroshka.

Okroshka on kvass with hunting sausage.

okroshka on kvass with hunting sausage

I especially like this recipe, because it contains my favorite hunting sausages. They give a very spicy taste. I love smoked meats in many dishes, and in okroshka, duck is 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;
• Hunting sausages - 2 pieces;
• Dill to taste;
• Green onions to taste;
• Chicken egg - 2 pieces.