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:

Okroshka is considered a national Russian and Ukrainian dish, which is served cold. Something between a soup and a second, it is perfect for the summer menu. Firstly, it is prepared from simple products that are sure to be found in the garden or on the market at an affordable price in the summer season. Secondly, there are simply no troubles in the question of how to make okroshka. And thirdly, a cool vegetable and meat platter will please the stomach, which does not want to digest heavy food in the heat.

5 secrets of a classic dish

Each experienced housewife has several solutions in her arsenal on how to make okroshka on kvass. To add satiety to the dish, put sour cream in it. And in order to reduce satiety, but to spice it up, they pour in whey. As an aid to the stomach and intestines, it is important to cook okroshka on kefir, and if you want to surprise guests and loved ones, use the Caucasian lightly carbonated fermented milk drink ayran.

At the same time, such a multiple number of variations does not complicate the question of how to cook okroshka. Especially when it comes to a classic dish. With him, everything is simple, the main thing is to follow a few rules.

1. Use homemade kvass. To prepare it, you will need wheat, buckwheat and rye flour, as well as sourdough from barley and rye malt, fermented with mint. Such a product turns out to be sour, white in color. In order not to complicate the preparation of okroshka, the recipe can be adapted to store-bought kvass. It is only important to use a drink with a minimum sugar content.
2. Apply meat. The recipe for okroshka with kvass is unthinkable without boiled beef, chicken or turkey. Low-fat varieties are usually used, which allow even meat okroshka on kvass to be considered dietary, its calorie content rarely exceeds 60 Kcal per 100 grams of dish weight. This option is also very satisfying and like men. You can replace meat products with boiled sausage.
3. Cut vegetables in the same way, for example, into strips or cubes. Sometimes in recipes it is recommended to rub some of the ingredients, and cut some. But be prepared that in this case the dish may look unappetizing.
4. Be sure to prepare your dressing! It is she who will give the rest of the ingredients bright flavors. Separate the boiled yolks, rub them with mustard, add sour cream and sugar, mix. Add a little kvass to the mixture, and only then season the chopped components.
5. Before adding green onions to the dish, grind it with salt.

Classic okroshka

We invite you to find out how kvass okroshka is prepared correctly, a recipe with a photo will help you clarify all the nuances!

So, what do you need for okroshka? Very little:

• potatoes boiled in uniform - 5 pcs.;
• fresh cucumber - 4 pcs.;
• boiled egg - 2 pcs.;
• radish - 7 pcs.;
• boiled lean meat - 300 g;
• dill, parsley, green onions - 1 bunch each;
• mustard - 1 tablespoon;
• sour cream - 100 g;
• sugar and salt, black pepper - to taste;
• kvass - 1 liter.

Cooking

1. The ingredients should be cleaned and cut equally. Divide the eggs into yolks and whites, cut only the whites.
2. Prepare the dressing: grind the yolks with mustard, mix with sugar and sour cream, pour in a little kvass.
3. Put the dressing in the mass, add chopped greens and onion, grated with salt.
4. Mix and fill with kvass. Let stand 30 minutes in the refrigerator.

Classic with mustard!

The recipe for okroshka on kvass, which uses not radish, but radish, also belongs to the good classics. Such a dish is called okroshka in a monastic style and is especially to the taste of men. It uses a large amount of meat, and radishes are added to add spice. Unlike radishes, this vegetable does not lose its bitterness, and also has a slightly salty taste, which is very appropriate in this context.

Okroshka with radish - recipe

Prepare kvass. It will require:

• rye crackers - 500 g;
• yeast - 25 g;
• dried mint - 20 g;
• sugar - 1 cup.
• water.

Cooking

1. Crush the crackers into small pieces, put them in a container and fill with boiled water in a volume of 5 liters, heated to 80 ° C.
2. Leave to infuse for 4 hours. Drain the resulting infusion, save it, and pour 2 liters of warm water into the crackers, leave for 3 hours.
3. Mix both infusions, add sugar.
4. Add a little infusion to the yeast, dilute. Transfer them to the infusion, add mint.
5. Leave to ferment for 12 hours in heat.
6. Strain the drink and refrigerate.

To prepare okroshka, you will need:

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 filled with kvass. But even more people do not understand how you can not love okroshka. Especially in summer, when it's hot outside, what could be better for lunch or dinner than cool okroshka on kvass. It will quench thirst and hunger at the same time, and most importantly, there is absolutely no feeling of heaviness after it.

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

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

Examine 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 for a while so that the excess gas comes out (the drink will acquire a milder 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

This is almost a classic recipe for okroshka, the only difference is that sour cream is not served separately to the table, but is added and mixed along with the rest of the ingredients during the cooking process. The only disadvantage of this option is that it is not always suitable for a large festive feast. Perhaps there are guests who love okroshka, but not dairy products. Therefore, if you are arranging a celebration and are not sure about 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.

Ingredients

• boiled sausage - 260-270 g;
• fresh cucumbers - 2-3 pcs.;
• chicken eggs - 4 pcs.;
• potatoes - 3-4 pcs.;
• radish - 5-6 pcs.;
• fresh dill - 1 small bunch;
• sour cream - 4 tbsp. l.;
• ground black pepper and salt - to your taste;
• kvass - 2 l.

Cooking

To prepare okroshka, boil potatoes “in uniform” and hard-boiled eggs in advance; cool them down by immersing them in cold water.

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

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

If your cucumbers are young with a delicate skin, then you can not cut it off. There are varieties with hard skin, in this case it is better to cut it off. Chop the cucumbers into small cubes, transfer to the sausage.

Put the peeled and finely chopped eggs there.

Peel potatoes, cut into small cubes, send to a bowl with the rest of the ingredients.

Wash the radish thoroughly, dry it, rub it on a large or medium grater, put it in a bowl.

It remains to add greenery. Rinse, dry and finely chop the dill. You can also use parsley and green onions if you like.

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

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

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

Okroshka on kvass with sausage

For this variant of okroshka, you can use not only boiled sausages, but also semi-smoked sausages, sausages, ham or sausages, the main thing is that they do not have 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.;
• radish - 3-4 pcs.;
• boiled sausage - 150 g;
• green onions - a small bundle;
• salt - to your taste;
• kvass - 1 l.

Cooking

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

Cool boiled eggs with potatoes by placing them in cold water, this will make it easier to peel them later.

For this dish, you will need a saucepan or a large bowl in which it will be convenient for you to 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 a special device - an egg cutter. Many people prefer to rub eggs on a coarse grater, this is also possible, the okroshka will turn out to be more tender.

Wash the cucumber, remove the skin and cut into small cubes. If you have cucumbers with a thin and tender skin that does not taste bitter, you can not cut it off.

Wash the radish, cut into very small cubes, you can even rub it on a coarse grater, after all, this is the hardest product in okroshka.

Cut the sausage into small cubes.

Wash the onion, pat dry, finely chop and transfer to a separate bowl for now. Add some salt and rub well with a wooden kitchen pestle to release the onion juice. Transfer the resulting dressing to the rest of the chopped products and mix. Some housewives add boiled egg yolk and 1-2 teaspoons of mustard to this dressing.

Pour in the kvass and mix well again. Taste for salt, adjust if necessary. If you like spicy dishes, add ground black pepper to taste.

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

Today we will talk about the original Russian dish - okroshka on kvass. Not all foreigners like its taste, but apparently they did not try it on a hot summer day. In Slavic countries, it is prepared in different ways, for example, in Ukraine it can be served with fish, and in Russia with beef. But trust me, it will be delicious.

This light soup is most often cooked with the advent of heat, because more often you want to drink, not eat. And this dish not only saturates and gives strength, but also refreshes well.

Than only it is not filled! But I prefer to eat it with kvass, water or kefir. By the way, we have already cooked this dish on kefir before.

• Ingredients for okroshka

A classic and simple recipe for okroshka with kvass sausage

It is believed that the name of this soup comes from the way vegetables are cooked - they are chopped. Therefore, many cooks are against rubbing food, but that's how you like it. Most often, a good doctor's sausage is taken as a meat component. They like to add it also because it will immediately give the dish a salty taste.

So, it's time to cook this dish according to the simplest and most common recipe.

Ingredients:

• 1 liter of kvass
• 250 gr doctor's sausage
• 2 eggs
• 3 potatoes
• 4 radishes
• 2 cucumbers
• Onion, dill
• Sour cream - 50 gr

1. We take a doctor's sausage, remove the film and cut into cubes.

2. We also grind eggs and potatoes.

3. Radish and cucumber can not only be chopped, but also grated, then there will be more vegetable and aromatic juice in the dish.

4. Rinse onions and dill under the tap and dry. Then chop very finely with a sharp knife. Or cut with scissors.

5. We put all the products in one large container and pour a liter of cold (!!!) kvass.

For lovers of a more complex taste, you can add sour cream, horseradish or mustard.

Ingredients for okroshka

The first important product is kvass, but how to choose it? After all, you need not sweet, a little sour and, preferably, a natural drink.

We go to the market or to the store, choose the bottle you like and read the composition.

It should be written there: wort or several types of malt, water, sugar. Citric acid and raisins are sometimes taken as supplements.

All! No preservatives, thickeners or flavor enhancers. It’s better to go to the market in general and buy a drink from grandmothers, they definitely didn’t add any flavor enhancers there. Yes, and they made it exactly on the wort, fortunately, this product is very affordable.

By the way, and to taste it will be more vigorous than purchased and moderately sweet.

Boil the meat in boiling water and let it cool in the broth. Then the piece will be more juicy.

We need tasty sausage, preferably Doctor's or dairy. I prefer, made in accordance with GOST.

Be sure to include vegetables:

1. We take any potato, we will boil it. But you need to look at radishes and cucumbers.
   When choosing cucumbers, look at the pimples. They must remain fruitful. Because when the vegetable dries up, the pimples fall off.
2. Also, the cucumber should be elastic, because it consists of 80% of water, and when it is in the air for a long time, it evaporates and the vegetable becomes soft and flabby, and also decreases in size.
3. The same with radishes. Solid small fruits will show us that they hit the counter quite recently, and sluggish and soft ones that lie here for a long time. They will not crunch, and besides, with the release of moisture, all the sharpness from the peel is concentrated in them. I think it is now clear what vegetables we take.

When choosing greens, look at the tips, they should not be dried and drooping.

Now it's time to run home and start cooking.

Lean vegetable okroshka with radish

For those who fast, I can suggest an unusual recipe with radish. We love this vegetable very much, it is especially tasty if grated with salt and poured with butter. But in okroshka, it is revealed differently. Yes, even under vigorous kvass and with horseradish. Instead of sour cream, you can fill the okroshka with lean mayonnaise.

Ingredients:

• 250 gr potatoes
• 150 gr radish
• 1 cucumber
• 1 onion
• Greenery
• 350 ml kvass
• 1 tbsp fuck

1. We clean the potatoes and send them to boil. Then cool and cut.

2. Peel and grate the radish.

3. Part of the cucumber is cut into cubes, and part is rubbed on a coarse grater.

4. Finely chop the onion head and rub it well with salt in a separate cup.

5. Then mix all the ingredients, add horseradish and kvass.

How to cook cold soup with radish and fresh cucumber?

And now we will prepare another lean recipe without the use of meat, eggs and sour cream. The composition here is the simplest and very accessible to all gardeners, because everything is in the beds, i.e. practically at hand. Well, for urban residents - at hand in any grocery store.

For this amount of products, lay out the entire bag of mayonnaise (about 270 gr).

Ingredients:

• Lean mayonnaise
• 400 gr radishes
• 400 gr fresh cucumbers
• 300 gr potatoes (4-5 pcs)
• Green onions, parsley and dill
• Table spicy mustard - 1 tbsp.
• 1 liter of kvass

1. Finely chop the potatoes. You can do it differently: cut raw potatoes and boil until tender. Then you don't have to waste time cooling it down. To prevent the cubes from overcooking, add a spoonful of 9% vinegar to the pot with potatoes.

2. We rub the cucumbers on a grater so that the whole thick is juicier. But if you want, just cut them as you are used to.

3. Cut the radish into strips or cubes. I know that some people prefer to see it in the form of rings.

4. Finely chop all the greens, so it will give off more flavor.

5. We combine chopped vegetables and pour them with kvass. Whiten with sour cream or lean mayonnaise.

For pungency and flavor, we introduce mustard.

Plain meat okroshka on kvass with sour cream

And so we got to the meat recipe. To do this, we will need a piece of boiled meat, you can take beef, turkey or chicken. The main thing is that all the fibers are well chewed, so cook the broth longer over low heat.

Eggs and potatoes are also boiled in advance so that they have time to cool.

Ingredients:

• 500 gr boiled chicken breast
• 300 gr boiled potatoes
• 5 boiled eggs
• 5 fresh cucumbers
• Kvass unsweetened
• 500 gr sour cream
• Greenery

1. Sprinkle the chopped greens with salt and crush well with a crush to make the juice stand out.

2. We cut 2 cucumbers into cubes, and the remaining 3 three on a grater so that there is more flavor and juice.

If you have purchased long fruits, then take only 2 of them, because 5 small ones were taken in the recipe.

4. We also chop the eggs with a knife or with an egg cutter.

5. Let's take some potatoes Those who want to make a dietary dish, potatoes can be replaced with a stalk of celery.

6. Now pour all half a liter of sour cream into a large saucepan.

7. We took homemade kvass, but store-bought savory is also suitable. You know, they are still sold with raisins in glass jars? This one fits exactly. So, pour 3 liters of kvass and mix everything until the sour cream is completely dissolved.

We remove the okroshka in the refrigerator for a couple of hours so that it is soaked and infused.

How is okroshka with mustard and horseradish made?

In our stores, more often than not, kvass is sold, but a sweet drink. If you decide to cook okroshka spontaneously and did not put homemade kvass, then you still have to buy it. But, we will do a little trick - add horseradish with mustard to the okroshka. You think they don’t fit together, I assure you that you won’t feel the taste of horseradish, just like the sweetness of kvass. Because horseradish neutralizes this sweet taste.

Ingredients:

• 2 potato tubers
• 200 gr boiled beef
• 2 eggs
• Mustard
• Dill
• 5 radishes

1. Add mustard and horseradish to the yolks, rub thoroughly. Finely chop the greens and add to the mustard mass.

2. Finely chop the protein and put it in a common bowl.

3. Finely chop the radish into strips.

4. Cucumber is also finely chopped.

5. Cool the meat and cut into small pieces. We took the beef, it has already cooled down in the broth and it turned out very juicy!

6. Dilute with kvass and eat.

We always take cold kvass for this dish! If you didn’t have time to cool it, then add pieces of ice from the mold to the plate.

Delicious and original recipe with salmon

We are used to enjoying this dish, feeling the taste of meat, but on the Don, for example, you can be treated to fish okroshka for kvass. Do not be surprised, it is also very tasty. More often they take dried red fish, but it can be any other. Here, the main thing is the fish itself! Everything is prepared in the same way, only without sausage.

But, it was too easy, so now I will show you the recipe that makes a real delicacy! We will take slightly salted salmon, basil and tomatoes! And yes, we will fill it all with kvass with sour cream. Did you salivate? Then let's start cooking!

Ingredients:

• 2 eggs
• 2 potatoes
• 70 gr lightly salted salmon
• 2 radishes
• 2 tomatoes
• Greenery
• 1 large cucumber
• A glass of kvass
• 2 tbsp sour cream
• green basil

1. Separate the proteins from the yolks. Finely chop the egg whites and place in a bowl.

2. Salt the yolks and grind with a spoon or fork into a homogeneous mass.

3. Finely chop the greens and spread to the yolks.

4. Grind potatoes, radishes and cucumbers.

5. Put sour cream and yolks with herbs to the prepared vegetables.

6. Cut the tomato into slices, and the salmon into cubes.

7. Basil greens will give an unusual flavor to the dish, so we take three leaves and cut them finely.

You can just mix all the ingredients, or you can serve the dish beautifully. Roll the salmon in a spiral, you get the shape of a rose and sprinkle strips of basil on top of it.

It looks luxurious, but the taste is very unusual. The salmon adds tenderness to the dish, while the basil adds an appetizing flavor.

My dears, I think that I have selected the most delicious kvass recipes, and even those who have not yet tasted this taste will soon join the ranks of okroshka lovers. How do you make cold soup?

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 the 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.

Bon appetit!