Okroshka kvass recipe. Classic okroshka on kvass

Spring is in the yard, which means that it's time to cook healthy and tasty dish for the whole family - okroshka on. rich in vitamins, nourishing and invigorating, 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 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’s not just that okroshka is accepted by foreigners as native Russian dish. I believe that the time of its use is very important for okroshka, namely the hot period.

What could be better than cold light meal in the heat, when 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 summer dish, which is planned to be eaten immediately, then you can grind all the components into 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.

Die cutting involves more long-term storage food 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.

Great for refreshing on a summer day vitamin charge and lift everyone's spirits! 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 original recipe 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 beneficial substances and having bright taste, celery, of course, will only decorate this dish, giving it interesting notes. Take note of the recipe, there are many hot days ahead, and such okroshka will definitely refresh and invigorate the spirit.

You will need:

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

Cooking method:

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

Enjoy your meal!

Okroshka on kvass with sausage and mustard

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

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

You will need:

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

Cooking method:

Boil potatoes in "uniforms", cool and peel

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

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

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

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

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

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

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

Mash the yolks thoroughly with a fork.

Pour sugar into the bowl with yolks according to the recipe

Add mustard and a little kvass

Stir the mixture well until smooth.

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

We add greens with salt, by this time she has started up the juice, which will add fresh fragrance 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

Most of all I like okroshka when all the vegetables are harvested in my garden. The first cucumbers, radishes, greens - all this is fresh, crispy, with an incredible smell of freshness and summer. With such products, it turns out the most delicious.

It is also good to buy fresh potatoes on the market. It's on sale early now. Even just boil it, and season it with garlic and dill, and it will be delicious. And in combination with others fresh vegetables, yes, with kvass, it’s impossible to describe in words at all.

In general, fresh vegetables are best. Even if you buy in a store or in the market, check that the cucumbers and radishes are not soft, but sour. Well, what kind of okroshka will turn out of such vegetables ?!

Today we will cook classic version with sausage, but if you want, you can completely replace it boiled meat or chicken. Or even cook it in lean version. By the way various options cooking you can see in a special article, there. Among them are both well-known and completely unknown.

And such an important component as kvass is best done on your own. Let it brew properly, “ripen up”, then our summer cold dish will turn out to be picky, playful, smelling delicious.

Well, or if you buy it in a store, then give preference natural product live fermentation without any unnecessary additives. Of course, it costs more, but it’s better to overpay the extra 30-40 rubles than to eat later who knows what.

And if you can buy more fresh eggs with a bright yolk, then it will be the best that can be cooked at all.

Well, let's start cooking.

The classic recipe for a delicious kvass okroshka

The number of ingredients is given for a full three-liter pan. This, of course, without kvass. I love it when this summer soup is almost worth a spoon. Therefore, this three-liter pan is enough for us no more than 6 servings.

Considering that, as a rule, no one is limited to one bowl, and everyone asks for supplements, then this will just be one time for three people.

If you love 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 pieces (small)
radish - 250 - 300 gr
green onion - 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

Cooking:

Any hostess knows that the number 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.

1. Since we are preparing a dish today using sausage, we will start with it. Buy high quality boiled sausage.

Only from quality and delicious foods you will get a quality and tasty okroshka.

The statement that they say "what's the difference, what kind of sausage, cut it anyway" is, to put it mildly, an incorrect argument. The difference in price between a cheap boiled sausage and a good one is 100 rubles per kilogram. And for 300 gr only 30 rubles. But the difference in taste will be huge. Therefore, I advise you not to save on this.

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. Plain boiled sausage perfect for our today's dish.

2. Cut the pre-cooked and cooled potatoes 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. And I also believe that the taste of the dish as a whole depends on the cutting. Therefore, I cut everything carefully so that everything looks decent and beautiful at the cooking stage.

3. Boil eggs, cool in cold water and cut into cubes. To make this easier, use an egg cutter. AT this case the cubes will turn out a little smaller than the rest in the cut, but our cold soup will look more beautiful.

There is another way where the eggs are separated into whites and yolks. Proteins are cut into cubes and yolks are ground. Thus, we make the dish thicker and richer. It turns out especially beautifully when the yolks of the eggs are a rich yellow color.

That's exactly what I did.

But today is a different recipe. The eggs I use today have ordinary yolks, so I cut them with an egg cutter.

4. 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.

5. 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.

And here is one of my girlfriends, she cuts all the cucumbers, and rubs one on a grater for a better smell and thickness of the cold soup. But this is everyone's choice. Young cucumbers and so will give everything you need.

6. Also chop the greens, if necessary, cutting off the rough stems.

Put all the ingredients after cutting into a saucepan.

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

I know that sometimes some housewives skip this procedure, consider it useless and unnecessary. So I must tell you that it is still needed.

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.

Even if you doubt it, try cooking at least once. Then you will always cook only this way, and nothing else.

8. But that's not all. 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.

But what a divine taste it will give to our cold soup! You can't even imagine.

In general, in the preparation of this tasty okroshka there are no extra steps. Everything is necessary and important! Sometimes they say - “What’s the matter, I crumbled everything, but poured it with kvass ...” I won’t argue, it will also be the same soup, but try to do it once according to the rules, as it was cooked from time immemorial, then you will feel the difference.

It is not for nothing that it has a name - classic! So, there are certain requirements for its preparation, there are also certain rules for preparation.

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

10. Now, as for kvass. In the old days, white not prepared specially for the dish. sweet kvass, it was prepared from wheat raw materials.

Or you can cook homemade bread kvass, for which there are a lot of recipes now.

And as an alternative, you can use purchased kvass, which I used today. This kvass brand "Nikola". All ingredients for its preparation are used only natural, without any preservatives, sweeteners, stabilizers and dyes. This is kvass of live fermentation, which uses raw rye and sugar.

Usually in such a drink, the fermentation process occurs due to lactic acid bacteria, and it is classified as a drink. double fermentation. That is, as a high-class drink. It may cost more than its counterparts, but the result is worth it.

In general, Nikola kvass is quite suitable for today's dish. Moreover, there is a special, not very sweet kvass for cold summer soup. Although there are other worthy varieties, the main thing when choosing is to carefully read their composition.

And of course, any of them should be cooled in advance in the refrigerator.

11. Well, now that everything is chopped and cooled, it's time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, but someone might 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 it on the table fresh garlic. A bite with brown bread, it will be very tasty!

12. Arrange the salad mass on plates. Do not regret, put more. And pour it with cold kvass, be sure to flavor it with sour cream. Serve immediately and enjoy!

The taste of such okroshka is simply fabulous. It is impossible to describe it in words. All ingredients are connected by a common taste, nothing stands out, everything is balanced and harmonious. When you eat, you experience real pleasure.

You savor every spoonful, and you want to prolong this pleasure. Therefore, you eat slowly, stretching the time allotted for a meal.

Video on how to cook a classic summer soup on kvass

Especially for this recipe, we shot a video where the whole process is not only described in detail, but also shown. So I invite everyone to watch.

Even in the picture you can see how everything turns out appetizing and tasty.

I must say that until I began to cook exactly according to this recipe, my favorite was. But with the advent of this recipe, it has become much more difficult to decide which one to cook this time. (which also gives 20 recipes for dishes with sorrel)

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.

Classic - okroshka on kvass 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, for some it is thick, for others it is 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.

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.

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 the 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 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 each plate and pour the right amount chilled kvass 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.

Boiled and chilled beets, carrots, as well as fresh cucumbers cut 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 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.

I especially like this recipe, because it contains my favorite hunting sausages. They give 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.

Okroshka - a traditional dish Russian cuisine, which belongs to the category of cold soups. The main principle of the dish is the chopping of vegetables and meat, their further mixing and pouring with a liquid base. Such a base can be bread kvass (but not sweet), kefir, whey, water with mayonnaise, sour cream or vinegar. Kvass (and whey too) can be taken at home or purchased. There are no strict limits in terms of products, however, potatoes are used in the classic recipe, boiled beef, fresh cucumbers, radishes, eggs and greens.

The traditional okroshka is prepared on kvass. Feel free to experiment and add or remove ingredients to your liking. Boiled meat is often replaced with sausage or ham; there are recipes where dried or salted dried fish is used instead of meat. Sometimes beets, carrots, turnips or turnips are added to okroshka. All this abundance of vegetables is usually generously flavored with herbs and aromatic spices. Meat for okroshka can be pre-boiled or fried. General principle cooking okroshka boils down to the fact that vegetables are first cut, then meat is added to them, after which okroshka is mixed with dressing, herbs and poured with kvass. Ideally, okroshka should stand for half an hour before pouring kvass over it. Ready meal served with mustard, garlic, boiled eggs and rye bread.

Okroshka - preparing food and dishes

Raw meat is pre-boiled, then cooled and cut into small cubes. The rest of the ingredients are cut in the same way: potatoes, eggs, cucumbers and radishes. Potatoes and eggs should be boiled until tender and allowed to cool before being cut into okroshka. Chop greens and green onions. In advance, you need to prepare homemade bread kvass or buy a store-bought one.

From the dishes you will need a deep saucepan, a knife, a cutting board and in some cases a frying pan (if you need to fry the meat). Okroshka is served in deep bowls.

Okroshka recipes:

Recipe 1: Okroshka on kvass

Okroshka on kvass is considered a traditional Russian dish, because it is on this basis that the dish is most often prepared. The average cooking time is about half an hour (especially if you boil eggs and potatoes in advance).

Required Ingredients:

Chicken eggs- 4 things.;
250 g doctor's sausage;
3 fresh cucumbers (about 250 g);
2 potatoes;
3-4 radishes;
Dill;
green onions;
One and a half liters of kvass.

Cooking method:

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

Recipe 2: Okroshka on kvass with half-smoked sausage

This recipe for okroshka differs from the previous one in the type of sausage used. Here instead of raw sausage half-smoked is taken - the dish from this turns out to be more piquant and fragrant.

Required Ingredients:

2 liters homemade kvass;
100 g sour cream;
150 g of semi-smoked sausage;
2-3 fresh cucumbers;
3 chicken eggs;
6 potatoes;
A bunch of green onions;
A bunch of dill;
Salt - to taste.

Cooking method:

Boil the potatoes in their skins until cooked, cool, peel and cut into small cubes. Hard boil the eggs, cool and chop finely. Cut the colas into small cubes. Chop green onions and dill. Cucumbers cut into small cubes, after cleaning them. Put all the ingredients in large saucepan or a bowl and mix with sour cream. Pour okroshka with kvass and serve with black bread.

Recipe 3: Okroshka on kvass with shrimps

A very unusual version of a popular Russian dish. In addition to the main ingredients, shrimp, crab sticks and cherry tomatoes are used here, and the kvass filling is complemented by mustard-yogurt sauce.

Required Ingredients:

Potatoes - 1-2 pcs.;
1 fresh cucumber;
Radishes - 4-5 pcs.;
5 cherry tomatoes;
A few green onion feathers;
A few mint leaves;
2 chicken eggs;
150 g small peeled shrimp;
5 crab sticks;
Arugula;
Half a liter of ginger kvass;
125 ml unsweetened yogurt;
Mustard - 5-10 ml.

Cooking method:

Finely chop mint and green onion, put in a deep bowl and grind with salt. Cut the cherry tomatoes in half, cut the radishes and cucumbers into small cubes. Boil potatoes in their skins, cool, peel and cut into cubes. Grind hard-boiled eggs. Crab sticks finely chopped. Lettuce peeled shrimp cook for 3 minutes in salted water and recline in a colander. Grind the arugula (you can take any other greens instead). We put all the ingredients in a saucepan and mix with yogurt-mustard dressing (mix in arbitrary proportions unsweetened yogurt and 2 teaspoons of mustard). Pour okroshka with ginger kvass and serve.

Recipe 4: Okroshka on kvass with beets

For the preparation of such okroshka, carrots, beets and 2 types of cucumbers (fresh and salted) are used. Everything is poured with kvass and seasoned to taste with spices.

Required Ingredients:

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

Cooking method:

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

Recipe 5: Okroshka on kefir

Okroshka on kefir is very easy to prepare and is great for a snack on a hot summer day. The dish is very refreshing and healthy.

Required Ingredients:

250 g boiled sausage;
2-3 potatoes;
1 large fresh cucumber;
2-3 eggs;
green onions;
Dill and parsley;
A little lemon juice;
Water;
One and a half liters of kefir;
Salt - to taste.

Cooking method:

Cut green onions into small rings, put in a saucepan and grind with salt. Cut cucumbers and radishes into thin strips, spread to green onions. Boil potatoes, peel and cut into small cubes (set aside one for now). One potato needs to be crushed and put to the rest of the ingredients. Hard boil eggs and cut into cubes. We also cut the sausage into cubes. Pour the contents with kefir and add a little water so that the okroshka is not too thick. We taste okroshka and add a little salt, add a few drops of lemon juice. We remove the okroshka in the refrigerator and insist 20-25 minutes.

Recipe 6: Okroshka on kefir with an apple

The taste of such okroshka is sweet and sour, pleasant. Mustard gives the dish a piquancy, and sour cream - tenderness.

Required Ingredients:

3 fresh cucumbers;
3 art. l. chopped green onions;
1 st. l. chopped dill;
Radishes - 10 pieces;
1 green apple;
Half a glass of sour cream;
Half a teaspoon of mustard;
One and a half liters of kefir;
Salt - to taste.

Cooking method:

Wash apples, cucumbers and radishes thoroughly and cut into thin strips. Put the ingredients in a bowl and add the mustard and salt. Then add chopped onion and dill, sour cream and mix everything thoroughly. Pour okroshka with kefir and serve with ice cubes.

Recipe 7: Okroshka on kefir with boiled beef

Okroshka with boiled beef is very satisfying, tasty and healthy. The dish also includes eggs, radishes, cucumbers and green onions.

Required Ingredients:

250 g of boiled beef;
A bunch of radishes;
2 fresh cucumbers;
A bunch of green onions;
3 chicken eggs;
One and a half liters of kefir;
Salt - to taste.

Cooking method:

Cook beef until tender, cool and cut into small cubes. Radishes and cucumbers cut into thin semicircles. We cut the onion into small rings. We put all the ingredients in a saucepan, add chopped eggs, salt and mix everything thoroughly. Pour okroshka with kefir and serve. Too thick okroshka can be diluted a small amount water.

Recipe 8: Classic Okroshka

Classical (or traditional okroshka) is prepared with kvass. Most of the dish is made up of vegetables, which also includes eggs and boiled lean meat.

Required Ingredients:

One and a half liters of kvass;
300 g of boiled beef;
4 pieces of potatoes and eggs;
3-4 fresh cucumbers;
A small bunch of green onions;
2 cups sour cream;
Half a teaspoon of mustard and salt;
A quarter teaspoon of sugar;
10 g of parsley and dill.

Cooking method:

Boil eggs and potatoes, cool, peel and cut into small cubes. Boiled meat cut into small pieces across the grain. Finely chop parsley and dill. Chop green onions, cut cucumbers into small cubes. Rub the onion with salt in a separate bowl. We spread the meat, potatoes, eggs and cucumbers with onions in a large saucepan, season with sour cream and mix thoroughly. Pour all the ingredients with kvass, add chopped herbs, mustard and sugar. Stir again and serve with ice cubes.

Recipe 9: Whey Okroshka

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

Required Ingredients:

250 g boiled sausage;
2 lire serum;
3 fresh cucumbers;
4 chicken eggs;
A bunch of green onions, dill and parsley;
450 g sour cream;
Half a lemon;
Garlic.

Cooking method:

Finely chop the greens, finely chop the cucumbers and green onions. Put the ingredients in a saucepan. Add sour cream and mix everything thoroughly. Finely chop the hard-boiled eggs and sausage. Spread to the rest of the okroshka components. Once again, mix thoroughly and pour the products with two liters of whey (you can purchase or home). Add salt and a little lemon juice to taste. We remove the okroshka in the refrigerator to infuse and cool. Put a little crushed garlic on each plate and pour the soup.

Recipe 10: Okroshka with mineral water

One of the most popular Russian dishes can be varied and prepared with mineral water. Get very light and useful first summer dish.

Required Ingredients:

Eggs - 4 pcs.;
Boiled sausage - half a kilo;
5 potatoes;
Fresh cucumbers - 3 pcs.;
3 radishes;
According to 3 st. l. sour cream and mayonnaise;
30 g of parsley and green onions;
Liter of mineral water.

Cooking method:

Hard boil eggs, peel and cut into small cubes. Boil the potatoes in their skins, cool and cut into cubes. We also cut the sausage into small cubes. Finely chop cucumbers and radishes. Chop the onion and herbs. We fill all the ingredients with sour cream with mayonnaise and mix thoroughly. Season the dish to taste with pepper and salt and pour cold mineral water. Serve this okroshka with rye bread.

Recipe 11: Mayonnaise Okroshka

Okroshka on mayonnaise turns out to be very satisfying and tasty - a great option for those who do not like the combination of vegetables and kvass.

Required Ingredients:

300 g sausage or ham;
Potatoes - 3 pcs.;
3 cucumbers;
4 eggs;
A bunch of green onions;
1 lemon;
Greens;
Mayonnaise - 200 g;
Ice water.

Cooking method:

Boil the potatoes in their skins, cool, peel and cut into cubes. Hard boil eggs and chop finely. We cut sausage (ham) and cucumbers into small cubes. finely chop the greens. We put all the ingredients in a saucepan, add mayonnaise and mix everything thoroughly. Then fill in the okroshka cold water, add lemon juice and mix again. Salt okroshka to taste, and we determine the density ourselves by the amount of water.

Recipe 12: Okroshka on sour cream

Okroshka on sour cream is very tender, but at the same time hearty and appetizing. This option will appeal to even the most fastidious gourmets.

Required Ingredients:

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

Cooking method:

Let's put it in the fridge boiled water(about two liters). Boil potatoes and eggs until cooked, peel and cut into small cubes. Radishes and cucumbers are also cut into small cubes. Chop the onion and herbs. We fill the ingredients with sour cream with mayonnaise (from a ratio of 1 to 1). We mix everything thoroughly. After that, fill the okroshka with cold water. Salt and pepper the dish to taste and serve. Okroshka is best served with mustard and black bread.

Recipe 13: Okroshka with Vinegar

Okroshka with vinegar is prepared very easily quickly, but it turns out very light and low-calorie. Great option first course for roast summer day.

Required Ingredients:

2 fresh cucumbers;
200 g doctor's or milk sausage;
2 eggs;
3 potatoes;
green onions;
Greens;
Salt;
Vinegar;
Vegetable oil.

Cooking method:

Let the potatoes and eggs boil. While they are cooking, cut the sausage and fresh cucumbers into cubes. Cut the green onion into small rings, finely chop the greens. Finely chop the boiled eggs, cut the potatoes into small cubes. put all the ingredients in a saucepan, season the products with two tablespoons vegetable oil and two tablespoons of vinegar, add salt and mix everything properly. Pour okroshka with cold water and serve.

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

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

- to make the taste of okroshka more saturated, the yolks can be mashed with a fork and mixed with kvass.

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

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

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

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

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

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