Is it possible to have okroshka with kvass? Okroshka with kvass. Classic and most delicious recipes
Hello my dear! Spring, to be honest, is not pleasantly warm yet. Even though the snow has melted and the sun has appeared, it is still a little cold. However, the summer is still promised to be hot. Oh, these weather forecasters! But let's hope we weren't wrong this time.
And if so, then I want to continue the topic about okroshka. In the previous topic, I already wrote about how to do it on . Today we will have it at , the most popular dressing for cold soup. And it is on it that I most often prepare this dish for my people.
Just the day before yesterday I was preparing it, and I really wanted summer to begin as soon as possible. After all, it tastes even better when cooked with fresh vegetables. And the smell and taste of fresh greens, collected directly from the garden and cut into okroshka, cannot be compared with anything.
Can you imagine that there are people who have never tried this soup? I had never even imagined this before.
However, I had the opportunity to vacation in Crimea with my son, his friend and that boy’s mother. So, in that family it was not customary to cook okroshka and the poor boy never tried it. And the saddest thing was that he didn’t even like her - cold and sweet. But mine gobbled up both cheeks. This is how it happens!
Well, I hope such people are in the minority and you, dear friends, will appreciate the recipes I offer. It's amazing that even such a simple dish can be prepared in so many different ways.
Boiled potatoes are often used in many recipes. I like to boil it in its skin, and then peel it when it has cooled. But this is not important, if you don’t like it in its uniform, peel it raw and then cook it. By the way, also pre-boil the eggs and cool.
This is exactly the recipe I make. I cut more at once, because I eat it very quickly. And besides, I use part of the mixture as a salad, season it with vegetable oil, or mayonnaise, or sour cream. Although I hardly surprised anyone with this, many people do this.
Ingredients:
- Kvass - 1-1.5 l
- Boiled sausage – 300 gr
- Cucumber – 300 gr
- Radish – 200 gr
- Boiled potatoes - 500 gr
- Boiled egg - 3 pcs.
- Greens - to taste
- Salt pepper
- Sour cream
1. Cut potatoes and sausage into small cubes. Finely chop the eggs. Wash the radish and cut into thin slices.
2. We continue to chop the ingredients for the soup. Now cut the cucumbers into cubes. Chop the greens into small pieces and crush them a little, so they will release juice for an amazing aroma. . Finally, put all the ingredients in one bowl, add salt, pepper and mix. Pour the kvass into plates.
And sour cream is required for dressing in plates, if desired. Personally, I really like it with sour cream.
Step-by-step recipe for summer soup with meat, but without potatoes
This is the Tatar-style okroshka method. Thanks to the mustard, it has a slightly piquant taste. But, I want to tell you, this does not at all spoil the overall impression when you eat it. It's just amazingly delicious. The recipe also indicates a certain mysterious “katyk”. This is a Tatar thick fermented milk product, you can replace it with available analogues.
Ingredients:
- Boiled beef - 400 gr.
- Boiled eggs - 5 pcs
- Cucumbers - 4-5 pcs.
- Green onions and dill - a bunch each
- Salt to taste
- Mustard - 2 tablespoons
- Kvass - 1.5 l
- Katyk (can be replaced with thick yogurt or sour cream)
1. Separate the egg whites from the yolks. Set the whites aside for now. Mash the yolks with a fork with mustard until smooth. Transfer the mixture into a saucepan and fill with kvass. Stir and refrigerate.
2. Chop the green onions and place in a separate bowl, add salt and mash. This is done so that the onion releases its juice and aroma.
3. Cut the remaining ingredients - meat, cucumber and egg whites - into strips and add to the onion. Finely chop the dill and add to the rest of the ingredients. Mix everything and put it in the refrigerator so that the okroshka is properly saturated with all the juices.
4. Pour the kvass directly into the plate and add katyk (or sour cream). Bon appetit!
Cold soup with mustard and horseradish
You can try making spicy okroshka using this recipe. Plus, cutting and arranging vegetables is already different from those suggested above. But it turns out spicy and tender at the same time. Try cooking this way too. And the set of products is standard. If desired, you can replace sausage with boiled ham, reduce or increase the proportions of ingredients.
Ingredients:
- Boiled sausage – 200 gr
- Cucumbers - 2 pcs.
- Eggs - 6 pcs
- Radishes – 5 pcs.
- Potatoes - 2 pcs.
- Dill, green onions, parsley - a bunch each
- Mustard - 1 tablespoon
- Horseradish - 1 tablespoon
- Salt - to taste
- Bread kvass
1. Place eggs in boiling water and cook for 10 minutes. Then cool, peel and cut into cubes. Place in a deep dish or pan. Cut the sausage into cubes too and add to the eggs.
2. Peel the cucumbers and cut into slices. Cut the radishes into small cubes. Chop all the greens. And put everything in a dish.
3. Boil the potatoes, cool them and peel them. Grate it on a coarse grater and add to the vegetables. Salt all the products, mix and our okroshka mixture is ready.
4. Mix horseradish with mustard. You will get a spicy sauce. Pour the kvass directly into the plate, add sour cream and sauce. That's it, enjoy this refreshing soup.
Video on how to properly prepare okroshka
And for those who like to watch recipes rather than read, I found an excellent video. The recipe is suitable for cooking not only with kvass, but also with other dressings. And if you don’t season it with anything liquid at all, you’ll get an excellent summer salad.
The set of products is quite classic, but there is a “zest”. And not even alone. So take a look and perhaps this method will become your favorite.
The most delicious meatless meatless recipe
Here's another recipe. Try okroshechka Tambov style. It can be called lean, since no meat is added here. But, prepared in this way, it will be very aromatic and truly summery, especially if all the vegetables are taken only from the garden.
We will need the following ingredients:
- Boiled potatoes - 3-4 pcs.
- Boiled eggs - 4 pcs
- Cucumbers - 5-7 pcs.
- Radishes - 10-12 pcs.
- Green onions and dill - a bunch each
- Salt - to taste
- Sour cream 10% – 150 g
- Kvass - 1 l
1. Chop the green onions fairly coarsely and place in a bowl. Add 0.5 teaspoon of salt and grind it into a paste. Transfer to a dish in which you will place all the ingredients.
2. Grate the radishes on a fine grater directly into the dish. Peel the cucumbers and grate them into the dish in the same way.
3. Mash two boiled eggs thoroughly with a masher in a separate bowl. And then add to the rest of the vegetables.
4. Leave one potato, crush the rest of the boiled potatoes into puree and add to the common dish. It is better to mash the potatoes while they are still hot, straight from the stove.
5. And now crush all the vegetables and eggs in the dish with a masher.
6. Then take the remaining potatoes and eggs and cut them into cubes. Add to dish.
7. Season everything with sour cream, stir and gradually add kvass, stirring. Leave to sit for 30 minutes. When serving, sprinkle finely chopped dill on a serving plate.
The okroshka will turn out very aromatic, rich and simply incredibly tasty.
I am sure that you have discovered at least one new recipe for yourself today. I advise you to try cooking it in different ways and every time you will delight yourself and your family with a unique soup.
That’s all for today, but soon there will be more new, delicious recipes. All the best to you!
Okroshka with kvass is most often prepared when the weather outside is hot and sunny. This dish is not only nutritious, flavorful, but very satisfying. It perfectly quenches thirst. And if you use bread kvass prepared by yourself, then there will be no price for it.
Menu:
1. Okroshka with shrimp
It is unusual to hear that okroshka can be made from seafood. However, it is very tasty. This recipe uses ginger kvass, which can easily be replaced with bread kvass.
Ingredients:
- Potatoes – 1 – 2 pcs.
- Fresh cucumber – 1 piece
- Radishes – 5 pcs.
- Cherry tomatoes – 5 pcs
- Green onions - 2 pcs.
- Mint - 3 leaves
- Eggs - 2 pcs
- Shrimp – 150 g
- Crab sticks – 5 pcs
- Greens (arugula)
- Ginger kvass – 1/2 l
For the yogurt sauce:
- Yogurt – 125 ml
- Mustard – 1 – 2 tsp.
Preparation:
1. Wash green onions and mint in cool water. Grind and pour into a plate. Add salt to them. Using a fork, mash the resulting mixture of products.
2. Cucumber and radish cut into small cubes. If you use cherry tomatoes, just cut them in half or into quarters.
3. Pre-boil the potatoes until tender. Cool completely. Cut into medium sized cubes.
4. Hard boil the eggs, then add cold water. Then they will clean well and also cool faster. Cut into cubes.
5. Cut crab sticks into small pieces. Boil shrimp in slightly salted water. After that, tip the contents into a colander.
If crab sticks have been frozen, you need to defrost them in advance.
6. Rinse the arugula, shake to remove moisture, and chop.
These greens can be replaced with any other. For example, parsley, cilantro or dill.
7. Combine yogurt with mustard in the required proportions. By stirring them, you get the finished sauce.
8. Combine all ingredients into one bowl. Fill them with kvass. Add sauce, stir again.
9. Serve the dish chilled, pouring portions for each person.
Bon appetit and good mood!
2. Lenten okroshka
The Lenten version of okroshka can be eaten not only during Lent, but throughout the whole year. It is very tasty and refreshing. If necessary, you can additionally place cold cuts or fresh, aromatic bread on the table.
Ingredients:
- Boiled potatoes - 3 pcs
- Boiled beets - 1 piece
- Radishes – 5 pcs.
- Onions - 1 pc.
- Fresh cucumber – 1 pc.
- Fresh parsley - 5 sprigs
- Fresh dill - 5 sprigs
- Green onions - 4 pcs
- Fresh mint - 2 sprigs
- Okroshechny kvass – 1 l
- Lemon juice - for serving
- Salt - to taste
- Black pepper - to taste
Preparation:
1. You should boil the potatoes and beets in advance in any way. Cool and peel if cooked in their skins.
2. Cut cucumber, potatoes, beets, onions and radishes into medium-sized cubes. Place them in a deep saucepan.
3. Rinse the greens and shake to remove moisture. Chop as finely as possible, squeeze out fresh lemon juice, pepper and salt.
4. Mix everything well. Divide the prepared base among plates.
5. Pour kvass into each portion. Stir and you can eat.
If you prepare okroshka in advance, do not fill it with kvass. This must be done just before serving.
Bon appetit, have a sunny day!
3. Classic okroshka with boiled sausage
This recipe is considered a classic. It has several options for its preparation. It depends on the area in which it is used. But the essence of the preparation is the same.
Ingredients:
- Potatoes – 300 g
- Cucumbers – 300 g
- Radish – 200 g
- Boiled sausage – 200 g
- Chicken egg – 4 pcs
- Green onions – 30 g
- Parsley – 30 g
- Dill – 30 g
- Bread kvass – 2 l
- Table salt – 1 tsp.
Preparation:
1. Place the eggs and potatoes in a saucepan, maybe together. Fill with cold water. Put on fire. Boil the potatoes in their jackets and hard-boil the eggs.
2. When ready, drain the hot water, add cold water again and cool the cooked ingredients well. Then peel and shell them. Cut into small cubes.
3. Rinse the cucumbers thoroughly in water and wipe with a napkin. Cut into small squares without removing the peel. Pour the vegetable over the chopped eggs and potatoes.
The cucumber should be peeled if it has a bitter taste or is slightly overgrown..
4. Wash and dry the radishes. Cut off the tails. Grate it on a fine grater or grind it in a blender.
Radishes can be cut into cubes, but then the taste will not be as rich.
5. Also cut the sausage into small cubes. Fold into the main mass.
6. Rinse all greens thoroughly in running cold water. Grind and pour into a cup with the chopped mass. Stir, put the okroshka base in the refrigerator to cool for an hour.
7. Before serving, pour cold kvass over the cooled mass. Add a little sour cream and salt. Mix everything. Can be poured into plates.
Serve as a treat and summer soup for your friends and loved ones.
The thickness of the dish should be medium.
Bon appetit and good luck with your cooking!
4. Okroshka with kvass
You can treat your household to okroshka not only in hot sunny weather. It will quench your thirst and leave you full for a long time. Horseradish and mustard will enhance its taste.
Ingredients:
- Cucumbers - 400 g
- Radish - 200 g
- Potatoes - 6 pcs.
- Eggs - 4 pcs
- Boiled sausage - 300 g
- Dill greens - 100 g
- Green onions -150 g
- Kvass - 2.5 l
- Sour cream - to taste
- Horseradish - to taste
- Mustard - to taste
- Salt - to taste
Preparation:
1. Wash the potatoes, boil with the skins on, cool and peel. Cut into small strips.
2. Hard-boil the eggs, separate from the shell, and cut into small strips.
3. Chop the dill, pour into a deep bowl and cover with salt. Stir with a spoon as if you want to grind it.
4. Cut the cucumber, radish, and sausage into thin strips. Add everything to the salted dill. Mix the mass. Divide into deep plates. Pour chilled kvass into each. Spread a little mustard and horseradish.
Bon appetit!
5. Fish okroshka
It turns out that okroshka can be prepared not only from seafood, vegetables and herbs, but also from fish. That's why this recipe is very interesting. The dish turns out unusual and tasty. Try it and judge it for yourself.
Ingredients:
- White fish fillet (cod) – 500 g
- Bread kvass – 1.5 l
- Fresh cucumbers – 3 pcs.
- Chicken eggs - 3 pcs
- Potatoes - 3 pcs.
- Radish – 1 piece
- Green onions - 1 bunch
- Parsley and dill - 5 sprigs each
- Table mustard - 1 tsp
- Sour cream (any fat content) - 3 tbsp. l
- Salt - to taste
Preparation:
1.Fish fillets should be rinsed very well in cold water. After this, put it in a saucepan, add salt, add water, and cook for 15 - 20 minutes.
2. After the time has passed, drain the liquid by dumping the contents into a colander. Let it drain completely. The fish will cool down a little. Now it can be cut into large pieces.
Pike perch, trout, pink salmon or cod are well suited for this dish.
3. Boil the potatoes, cool them, cut them into small cubes.
4. Peel hard-boiled eggs and chop finely.
5. Rinse the radishes, cucumbers and herbs thoroughly. Peel the radish and grate it on a fine grater. Cut the cucumbers into fine cubes. Chop the greens.
In order to add piquancy to the dish, you can replace fresh cucumbers with pickled or lightly salted ones.
6. Chop the onion in the same way as all other products. Or grind in a mortar with mustard and salt. This option will give a special specific aroma.
The finer the ingredients are chopped, the more aromatic and richer the taste of the dish will be. But nevertheless, it shouldn’t turn out to be a mess.
7. Combine all chopped products, except fish, in a cup. Pour in kvass.
It is best to use kvass that is not sweet.
Serve in portions, arranging the pieces of fish. Additionally, you can add bread and sour cream.
Bon appetit and more positivity!
6. Okroshka on kvass with beef
Very tasty okroshka with a classic composition of products. But instead of sausage there are pieces of beef. Try it, you won't regret it.
Ingredients:
8 - 10 servings.
- Beef – 900 g
- Potatoes – 4 pcs.
- Chicken egg – 4 pcs
- Cucumber (large) – 1 pc.
- Radishes – 5 – 6 pcs.
- Green onion stalk – 6 pcs.
- Dill sprigs – 4 pcs.
- Parsley sprigs – 4 pcs.
- Sour cream - to taste
- Kvass - to taste
- Salt - to taste
Preparation:
1.Put the beef in a saucepan, add water, add salt, and boil until tender. The meat should become soft. If the piece is large, then it is better to initially cut it into several parts and cook for about an hour. When ready, remove it from the broth and let cool.
2. Chop the washed greens into a large, deep bowl for okroshka. Cut the cooled beef, potatoes, cucumber, eggs, radishes into cubes. After cutting, you can mix all the ingredients together.
3. Divide the mixture into deep soup bowls.
4. Pour tasty, not sweet kvass over each serving. Add sour cream and salt to taste. Stir and you can eat.
Bon appetit and easy conquest of culinary heights!
7. Video - recipe for dietary okroshka with kvass, without potatoes
As the weather warms up, you want something tasty. To do this, you don’t always want to stand at the stove for a long time. Therefore, in this video material you can learn a recipe for making quick okroshka without potatoes. It belongs to the dietary section. You can use water, kvass or kefir as a basis for okroshka. Season with sour cream or mayonnaise! I hope you like it.
Ingredients:
- Eggs – 3 pcs.
- Small cucumber – 2 pcs.
- Chicken ham (you can use regular sausage or boiled meat) - 150 g
- Celery root - 100 g
- Onion greens and dill greens - to taste
- Radish - 100 g
You will find all the answers to your questions in the video material presented for you below.
I wish you good luck and bon appetit!
I hope you found something new and interesting for yourself. Something you will definitely try. After all, okroshka is a very tasty, cold summer soup that many adults and children love.
Enjoy your meal! Cook with love, always in a good mood! Then you will always succeed!
The spring days are flying by with rapid force, and the summer heat is just around the corner. And okroshka will become very popular, since it will not only saturate the body, but also bring coolness inside our body.
In the previous article, I described in sufficient detail 9 simple and tasty recipes for okroshka, prepared on the basis of kvass, whey, kefir, sour cream, mineral water and mayonnaise. But the filling there is completely varied - from various types of meat to sausage, as well as walnuts.
I love collecting old cookbooks, there is even one dating back to 1960. To my surprise, the vast majority of recipes were seasoned with kvass, a traditional Russian dressing for dishes for many decades.
So today I will tell you about recipes using kvass for dressing.
And the ingredients will be completely different. Well, why not? We won’t cook the same thing for three whole summer months.
Combined meat according to the classic recipe
I have already described it in my recent article, and if you wish, you can always watch it by following the link. Now let's look at another interesting way to prepare this dish. Why is he so interesting? And the fact that the required ingredient is at least three types of meat, for example, calf meat, beef and pork.
But it is not means what is needed use these types of meat products. After all, today I am sharing ancient recipes, and they describe the use of salted meat, lamb, boiled tongue and various poultry.
So, look at the availability, it will still be delicious, I’m sure.
Product composition:
- Boiled veal – 100 grams;
- Boiled cow meat – 100 grams;
- Boiled pork – 0.1 kg;
- Potatoes – 0.4 kg;
- Egg – 5 pieces;
- Cucumbers – 0.4 kg;
- Radish – 1 cup;
- Green onion – 1 piece;
- Various greens – 1 bunch;
- Sour cream – 250 grams;
- Salt - to taste;
- Mustard - to taste;
- Okroshechny kvass – 2 liters.
Let's start:
Previously, okroshka had never been prepared purposefully. They just finely chopped what was left after the meal. That’s why in recipes I often find not only boiled meat, but also fried meat, and even grilled meat.
It is for this reason that this recipe received the name “Meat Team”.
Now, of course, we buy products specifically for making okroshka.
The meat is boiled, or sausage is purchased and finely chopped. Therefore, in this recipe you can select any type of meat and method of cooking it, depending on your preferences. 
If you decide to boil several types of meat, then be sure to use different dishes for this, because the cooking time is different for everyone, and let it only have its own taste.
Add salt and spices to taste to the broths and boil the meat until cooked. Then cool it and refrigerate for three hours.
We cut young cucumbers into the same size. And if they have a very hard peel, then it must be cut off. Radishes were very rarely used in old recipes, so you can use them as you wish.
Although today we don’t quite understand how it’s possible not to put radishes in okroshka? But I know people who can’t stand it. So it’s up to you to decide whether you need it in your dish or not.
And if you use it, cut it into small squares and add it to the rest of the ingredients.
Cut the young green onion into small pieces and lightly rub 1⁄2 of it with salt. Pour the rest of the onion into the bowl with the preparations.
Finely chop all the remaining greens. Mix sour cream with grated onions, herbs, mustard, granulated sugar and salt. Pour in 1/5 kvass.
Stir and refrigerate for 60 minutes. And place the cut pieces there.
After an hour, take out all the ingredients and mix well. Pour in the remaining kvass as well. Mix again and pour into plates.
Don’t forget to put extra horseradish and table mustard on the table. We are all different, some like it saltier, others spicier, let them add what they want on their own.
I also always put a plate of herbs, black bread and young garlic. My family won’t want to eat okroshka otherwise. 
Bon appetit, my friends!
Okroshka with chicken and veal (beef)
This ancient recipe is quite unusual because it perfectly combines the meat of a young calf and poultry. But if you strictly follow the list of products in the recipe, then poultry meat means either hazel grouse or partridge.
But since today such ingredients are not very easy to find, it is quite possible to replace them with either turkey fillet or chicken fillet. 
Product composition:
- Young calf meat – 150 grams;
- Chicken fillet – 150 grams;
- Potatoes – 0.4 kg;
- Eggs – 5 pieces;
- Cucumbers – 4 pieces;
- Green onion – 1 bunch;
- Various greens – 1 bunch;
- Sour cream – 250 grams;
- Granulated sugar – 1⁄2 teaspoon;
- Salt - to taste;
- Mustard - to taste;
- Kvass – 2 liters.
Preparation:
And never be afraid to experiment in preparing your favorite dishes; even a bad experience is still an experience. If your husband didn’t catch a hazel grouse while hunting today, kill the chicken. (joke) This is okroshka and it completely allows the use of any type of meat.
Ask why I took young chicken meat and chicken meat?
Firstly, the original recipe also uses beef and poultry.
Secondly, veal is very tender meat, and chicken has a tender fillet.
And the cooking process itself is similar to the previous one, so I won’t go into too much detail.
This recipe does not require only boiled meat, so you can fry it in spices. Then cool and refrigerate for an hour.
Boil eggs and potatoes in separate saucepans.
Cut all prepared products into small pieces or cubes. Finely chop the greens and leeks.
In this method, we do not grind the onion and there is no need to add radishes, let them taste tender.
Next, mix the sour cream with sugar, salt and mustard. Add 100 grams of kvass and mix well. Pour over prepared vegetables.
Transfer the batch to the cold for an hour to ferment.
Now you can call the whole family to the table and set it. Pour this mixture into plates and pour kvass on each person as desired. After all, not everyone likes very thick okroshka, which I can’t say about our family; some people like it thinner.
Traditionally, we already put on the table various hot sauces, bread and young garlic. Bon appetit!
Kvass with sausage and mustard
In order to make some aspects of cooking more clear to you, I decided to show you a visual, very interesting and somewhat instructive video.
It explains each step in sufficient detail, in the exact sequence, to obtain an excellent result.
Since the entire sequence of preparing various okroshkas is similar, you will understand exactly those points about each secret that may not be particularly clear in a written description.
This is also a classic recipe, despite the fact that the recipe uses sausage.
Summer kvass soup with fried sausage
In a previous article I already talked about a recipe using sausage. Today there will also be sausage, but only fried. 
Product composition:
- Sausage product – 0.3 kg;
- Potatoes – 0.4 kg;
- Egg – 5 pieces;
- Cucumbers – 4 pieces;
- Green onions – 1 piece;
- Various greens – 1 piece;
- Radish – 200 grams;
- Sour cream - a glass;
- Sugar – 15 grams;
- Salt - to taste;
- Mustard - to taste;
- Kvass – 1.5 liters;
- Sunflower oil – 30 grams.
Operating principle:
It seems to me that I will never get tired of repeating the golden rule of preparing okroshka with sausage.
Buy only high-quality sausage from trusted manufacturers.
I prefer to use without adding fat, for example, “Doctorskaya” or “Ostankinskaya”. It must be cut into circles one centimeter wide until it has an appetizing golden crust on both sides.
Dry it on a paper towel. And then cut into squares one centimeter in size.
You can also use delicious sausages or sausages. Only without fat. Imagine how pieces of fat will float in a cold soup, disgusting, in my opinion.
We cut boiled potatoes and eggs into the same size. Then chop the cucumbers and radishes.
Finely chop the green onion and herbs.
Add sugar, salt, mustard to sour cream, pour in 100 grams. Stir and pour it over the chopped vegetables. Leave in the cold for an hour to ferment.
Next, divide the mixture into plates and serve individually for each person.
Serve sour cream, herbs, young garlic and bread on the table (you can also buy bread with various seeds, it will also be very tasty) 
Bon appetit, be sure to ask for more!
Okroshka with fish and sauerkraut in Ural style
It doesn’t sound very appetizing, in my opinion, but in the Urals this dish is prepared everywhere and I’ll tell you honestly, it turns out quite tasty. So it's worth trying to cook it. 
Products:
- Boiled fish of non-fatty varieties – 0.5 kg;
- Potatoes – 0.35 kg;
- Egg – 3 pcs;
- Sauerkraut (squeezed) – 0.25 kg;
- Dill – 1 piece;
- Sour cream – 60 gr;
- Mustard – 20 grams;
- Granulated sugar – 1 teaspoon;
- Salt - to taste;
- Kvass – 1500 milliliters.
What we do:
Yes, this is a very unusual recipe, just one combination of sauerkraut and boiled fish has already fixed my interest in it.
There aren't even fresh cucumbers there. How so? Well, let's look further.
It is better to take a non-fat fish fillet, without bones. Boil it in salted water. Cool and cut into my favorite size squares, up to one centimeter.
I know not everyone likes to cut okroshka this way, some cut it very small, while others, on the contrary, cut it into large pieces. It’s your choice. I'm just sharing the recipe as I cook it myself.
Cut potatoes (pre-boiled and cooled), radishes, and egg whites into cubes, like fish. You can also cut cucumbers if you absolutely cannot live without them.
Grind the green onion with salt, and I also add half of the finely chopped dill. And I mix it.
Now let's take care of the cabbage, if it is too salty, then it is better to rinse it a little. If not, then squeeze it out and cut it very small.
And sometimes it is replaced with a couple of leaves of fresh, young cabbage.
It tastes very much like young cucumbers.
Grind the yolks thoroughly with the addition of salt, granulated sugar and a spoonful of mustard.
You can simply cut the yolks without any problems, but this way your okroshka will not have a thick brine.
Add 50 grams of kvass and mix well.
Now mix all the chopped pieces, sour cream and yolks. Mix and refrigerate for an hour.
Then we take out our saucepan with the slices, fill it with the remaining kvass, add salt if necessary, and pour it into plates.
Although you can simply divide the slices into portions and dilute them individually. Garnish with fish pieces.
Again, the fish can be fried, baked or steamed. It's up to your taste!
Sprinkle each plate with the remaining dill.
In the Urals, this okroshka is not eaten without hot boiled potatoes; it is served on a separate dish, sprinkled with herbs and with pieces of butter.
In fact, it's all very tasty!
Okroshka with shrimp
Have you ever tried something like this? If not, I highly recommend it. This is a very tasty recipe. I assure you, the pan will fly apart for dinner!
What you will need:
- Radish – 1 cup;
- Cucumbers – 300 grams;
- Leek onion - 1 p;
- Various greens – 1 p;
- Mustard – 30 grams;
- Granulated sugar – 20 grams;
- Sour cream – 0.1 kg;
- Kvass – 1500 ml;
- Salt is at your discretion.
What we do:
Boil the potatoes and eggs in advance. Cool and peel. Then divide the yolks and whites. Cut the potatoes and whites into squares up to one centimeter in size.
Boil the shrimp in boiling water for no more than two minutes in salted water, then peel and cut into small pieces.
Set aside a couple or three pieces for decoration.
Wash cucumbers, radishes and herbs. Finely chop the greens. Grate half the amount of vegetables, cut the rest into squares or small cubes.
Grind the remaining yolks with mustard, leeks and salt.
Then pour sour cream into them, add granulated sugar and half the amount of kvass.
Now we combine the batch with yellow glasses and chopped vegetables, add the second half of the kvass and mix. Take a salt test. Refrigerate for at least one hour and serve for lunch. 
Garnish the plates with the reserved shrimp.
And in the sultry heat of summer, you can put frozen ice on plates.
On kvass with mustard and mayonnaise (sour cream)
This is an easy, almost dietary recipe. Since there are no potatoes at all in it, and you can use the meat at your discretion.
Products:
- Boiled meat – 400 grams;
- Cucumbers – 400 grams;
- Egg – 5 pieces;
- Green onion – 200 grams;
- Dill – 50 grams;
- Mustard – 50 grams;
- Kvass – 1500 ml;
- Mayonnaise (sour cream) – at your discretion;
- Salt is at your discretion.
Let's start:
Boil the meat, adding salt at the final stage of cooking. Cool and refrigerate, then cut into squares.
When you need boiled meat, add salt to it at the very end of the cooking stage.
And when you need a delicious broth, add salt right away. Because salt takes away delicious juices from meat.
Divide the eggs into whites and yellow glasses. Grind the whites like meat. Also cut the cucumbers into small pieces.
Chop the leek, transfer it to a bowl and add salt, then crush it a little to obtain juice. Now send it to the costal blanks.
Refrigerate the food for about a couple of hours to cool.
Now grind the yolks with mustard and add a little kvass, add them to the chopped products and remove further to cool. 
Wash the dill thoroughly and chop it very finely.
The preparation for kvass has already cooled sufficiently. Place it on plates, dilute with kvass, add a spoonful of mayonnaise and cover with herbs.
If you want, cut a few radishes into it, or replace fresh cucumbers with lightly salted cucumbers. Okroshka will taste completely different.
Be sure to consume cold.
Lenten dietary okroshka with green radish
A very tasty soup can be made without adding meat ingredients. Which is suitable for fasting believers and vegetarians.
Products:
- Potatoes – 0.4 kg;
- Green radish – 200 grams;
- Cucumbers – 2 pcs;
- Onion – 1 piece;
- Leek – 1 piece;
- Various greens - a bunch;
- Mustard – 30 grams;
- Horseradish – 30 grams;
- Kvass – 0.5 liters;
- Salt is at your discretion.
Let's start:
Boil the potatoes in their skins, cool, drain the water, and cut into small pieces.
Grate the green radish.
In one of the previous articles I described recipe using black radish, the green one is a little softer in taste and not as nuclear in taste.
In this recipe we will add horseradish and mustard for this purpose.
We also cut the cucumbers into cubes. Be sure to cut off the hard peel so as not to spoil the okroshka.
Finely chop the onion and grind with salt, it will make the onion less bitter.
Chop the green onion finely. Cut off dry and rough stems.
Now mix all the cuts and add salt. Throw in a spoonful of horseradish and mustard. Mix.
Pour in kvass, stir and refrigerate for an hour.
That's it, the Lenten okroshka is ready. Invite your family to the table and treat everyone to okroshka.
If there are no green radishes, just add more radishes. It will be no less tasty.
Sometimes in old books I read about adding fresh grated carrots. I’ve never added it, but such methods exist.
Maybe, no matter how I decide to make such a preparation, I will definitely share my opinion on this matter with you later.
With salted mushrooms and pickled apples
This method involves the use of soaked apples. As a last resort, use fresh apples with a sweet and sour taste. In any case, they give the okroshka a very interesting taste.
What you will need:
- Salted mushrooms – 02 kg;
- Cucumbers – 6 pieces;
- Soaked apples – 2 pieces;
- Leek – 100 grams;
- Dill – 60 grams;
- Horseradish or mustard – 30 grams;
- Salt - at your discretion;
- Kvass - about three liters.
Let's start:
Wash the mushrooms thoroughly and transfer to a colander to drain excess liquid. Then chop them finely.
Peel the pickled cucumbers and chop them.
Chop the green onion and dill as finely as possible. Add a little salt and grind in a mortar until juice appears. 
Peel the apples, remove the seeds and cut into cubes.
Recipe for soaked apples: They are prepared in the fall. Place cherry branches, raspberries, mint leaves, and then apples at the bottom of the container. Boil water with sugar and salt and pour it all into the apples. Cover with oppression and place in a cool place. In about a month and a half they will be ready.
Mix all the cuts and pour kvass. Add mustard and horseradish.
Bring sour cream for lunch.
Okroshka with homemade kvass
Previously, kvass was always prepared independently; each family had its own cooking secrets, which were passed down from generation to generation. It was cloudy white and less sweet than it is now.
They took rye flour and prepared wort for kvass from it; sometimes buckwheat or wheat flour was added. They also used malt, either rye, wheat, or barley malt.
The wort was fermented using mint leaves to give the kvass a refreshing effect. 
This is not entirely simple, of course, and malt with the necessary flour is not always easy to find. And it is precisely because of this that I have prepared a lesson on simple kvass, which is prepared using dry crusts.
Watch and learn, I hope you like it. There are so many different ways to make homemade kvass. It’s impossible to describe them all in one article; I suggest the simplest one. It is suitable for hot summers not only as a topping for okroshka, but also as a wonderful refreshing drink.
How to prepare okroshka kvass at home.
Here is another easy way to make homemade kvass. It is very tasty and perfectly refreshing in the summer heat. 
Required Products:
- Dry bread – 0.300 kg;
- Rye crust – 1 piece;
- Granulated sugar – 4 tablespoons;
- Drinking water – 3 liters.
What do we have to do:
Grind the crackers into small pieces.
In this recipe, it doesn’t matter what kind of bread you use, black or white bread.
And put them in a three-liter bottle. Add 2 tablespoons of granulated sugar and pour in 1.5 liters of water.
Cover with a glass lid; a plastic one is less suitable for this.
Leave this container in a warm place for a couple of days. The liquid in it will begin to ferment and the warmer it is, the faster it will ferment.
Determine the level of readiness by taste. If it has soured well, then it is ready.
When it is ready, carefully drain the liquid, leaving the grounds at the bottom. Add rye crust and a couple of spoons of granulated sugar.
Refill with the same amount of liquid, cover and put back in a warm place for twenty-four hours. Now the kvass is ready and can be eaten.
I guess that's all I wanted to tell you today.
I would like to summarize today’s article a little.
The main idea was to describe in more detail the types of okroshka, completely different in ingredients, which were united by one main product - kvass for dressing.
From the products we took poultry, veal, turkey and beef, fish, boiled shrimp and fried sausage.
Vegetables were mostly standard: potatoes, eggs and cucumbers. Although potatoes were not used in the old days, they themselves appeared relatively recently, at the beginning of the 19th century.
Radishes have also never been held in high esteem, although this is very strange. I think she always grew up in Rus'. They just probably didn’t understand it in this dish.
But very often they put in cabbage, both fresh and pickled, and always black radish.
There are very easy recipes, such as Tyurya or cracker, which was discussed in the previous article.
A wide variety of greens are used now in exactly the same way as in ancient times.
They tried to make okroshka as spicy and vigorous as possible using grated fresh horseradish; I also described the recipe for its preparation in a previous article.
Previously they used sour cream, today mayonnaise is becoming more and more popular.
This entire set of products is real okroshka, a favorite cold summer dish that anyone is ready to eat from morning to evening throughout the summer season.
Friends, if you have your own interesting secrets for preparing delicious okroshka, write to us. I think all visitors to this interesting culinary blog will be happy to read your tips. And me too, including. Thank you in advance, and bon appetit, friends!
Publication date: 03/15/2018
Today we’ll talk about a traditional Russian dish – okroshka with kvass. Not all foreigners like its taste, but apparently they haven’t tried it on a hot summer day. In Slavic countries it is prepared differently, for example, in Ukraine you can serve it with fish, and in Russia - with beef. But, believe me, it will definitely be delicious.
This light soup is most often prepared when the weather warms up, because more often you want to drink rather than eat. And this dish not only saturates and gives strength, but is also very refreshing.
Whatever they fill it with! But I prefer to eat it with kvass, water or kefir. By the way, we have already prepared this dish with kefir before.
- Ingredients for okroshka
Classic and simple recipe for okroshka with kvass sausage
It is generally accepted that the name of this soup comes from the method of preparing vegetables - they are chopped. That's why many chefs are against grating food, but that's what you like. Most often, good doctor's sausage is used as the meat component. They also like to add it because it immediately gives the dish a salty taste.
So, it's time to prepare this dish according to the simplest and most common recipe.
Ingredients:
- 1 liter of kvass
- 250 g doctor's sausage
- 2 eggs
- 3 potatoes
- 4 radishes
- 2 cucumbers
- Onion, dill
- Sour cream – 50 gr
1. Take the doctor’s sausage, remove the film and cut it into cubes.
2. Chop the eggs and potatoes as well.
3. Radishes and cucumbers can not only be chopped, but also grated, then there will be more vegetable and aromatic juice in the dish.
4. Rinse the onion and dill under the tap and dry. Then chop very finely with a sharp knife. Or cut it with scissors.
5. Place all the products in one large container and fill with a liter of cold (!!!) kvass.
For those who like 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 a drink that is not sweet, a little sour and, preferably, a natural one.
We go to the market or store, choose the bottle we like and read the ingredients.
It should say: wort or several types of malt, water, sugar. Additives sometimes include citric acid and raisins.
All! No preservatives, thickeners or flavor enhancers. It’s better to go to the market and buy a drink from your grandmothers; they definitely didn’t add any flavor enhancers to it. Yes, and they made it exactly with bread wort, fortunately this product is very affordable.
By the way, it will taste stronger than store-bought and moderately sweet.
Cook the meat in boiling water and let it cool in the broth. Then the piece will be juicier.
We need tasty sausage, preferably Doctor’s or milk sausage. I prefer made according to GOST.
Be sure to include vegetables:
- We take any potatoes, we will boil them. But you need to look at the radishes and cucumbers.
When choosing cucumbers, look at the pimples. They should remain on the fruit. Because when the vegetable dries out, the pimples fall off. - Also, the cucumber must be elastic, because it consists of 80% water, and when left in the air for a long time, it evaporates and the vegetable becomes soft and flabby, and also decreases in size.
- The same goes for radishes. Hard, small fruits will show us that they arrived on the counter quite recently, while limp and soft fruits will lie there for quite a long time. They will not crunch, and besides, with the release of moisture, all the pungency from the peel is concentrated in them. I think it’s now clear what vegetables we take.
When choosing greens, look at the tips; they should not be dried out or drooping.
Now it's time to run home and start cooking.
Lenten 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 you grate it with salt and pour it with butter. But in okroshka it reveals itself differently. Yes, even with vigorous kvass and horseradish. Instead of sour cream, you can season the okroshka with lean mayonnaise.
Ingredients:
- 250 g potatoes
- 150 g radish
- 1 cucumber
- 1 onion
- Greenery
- 350 ml kvass
- 1 tbsp. horseradish
1. Peel the potatoes and send them to boil. Then cool and cut.
2. Peel the radish and grate it.
3. Cut some of the cucumber into cubes, and grate some on a coarse grater.
4. Finely chop the onion head and grind well with salt in a separate cup.
5. Then mix all the ingredients, add horseradish and kvass.
How to prepare cold soup with radishes and fresh cucumber?
And now we will prepare another lean recipe without using 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, city dwellers have it at hand in any grocery store.
Place the entire packet of mayonnaise (about 270 g) on this amount of food.
Ingredients:
- Lenten mayonnaise
- 400 g radishes
- 400 g fresh cucumbers
- 300 g 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: chop raw potatoes and boil until tender. Then you won't have to waste time cooling it down. To prevent the cubes from boiling, add a spoonful of 9% vinegar to the pan with potatoes.
2. Grate the cucumbers so that all the grounds are juicier. But if you wish, just cut them as you are used to.
3. Cut the radishes 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 they will give off more flavor.
5. Combine the chopped vegetables and fill them with kvass. Whiten with sour cream or lean mayonnaise.
For spiciness and aroma, add mustard.
Regular meat okroshka on kvass with sour cream
And now we get to the meat recipe. For 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 chewable, so simmer the broth longer over low heat.
We also boil the eggs and potatoes in advance so that they have time to cool.
Ingredients:
- 500 g boiled chicken breast
- 300 g boiled potatoes
- 5 boiled eggs
- 5 fresh cucumbers
- Unsweetened kvass
- 500 g sour cream
- Greenery
1. Sprinkle the chopped greens with salt and crush them well with a masher to release the juice.
2. Cut 2 cucumbers into cubes, and grate the remaining 3 to get more flavor and juice.
If you have purchased long fruits, then take only 2 of them, because the recipe called for 5 small ones.
4. We also chop the eggs with a knife or using an egg slicer.
5. Take some potatoes For those who want to make a dietary dish, potatoes can be replaced with a stalk of celery.
6. Now pour half a liter of sour cream into a large saucepan.
7. We took homemade kvass, but store-bought unsweetened kvass will do. Do you know they also sell raisins in glass jars? This one will definitely fit. So, pour 3 liters of kvass and mix everything until the sour cream is completely dissolved.
We put the okroshka in the refrigerator for a couple of hours so that it soaks and infuses.
How to make okroshka with mustard and horseradish?
Our stores often sell not okroshka kvass, but a sweet drink. If you decided to prepare okroshka spontaneously and did not supply homemade kvass, then you will still have to buy it. But, we’ll do a little trick - add horseradish and mustard to the okroshka. You think they don’t go together, I assure you that you won’t even feel the taste of horseradish, just like the sweetness of kvass. Because horseradish neutralizes this sweet taste.
Ingredients:
- 2 potato tubers
- 200 g boiled beef
- 2 eggs
- Mustard
- Dill
- 5 heads of radish
1. Add mustard and horseradish to the yolks and grind thoroughly. Finely chop the greens and add to the mustard mixture.
2. Finely chop the white and place it in a common bowl.
3. Finely chop the radishes into strips.
4. Also finely chop the cucumber.
5. Cool the meat and cut into small pieces. We took the beef, it had already cooled in the broth and turned out very juicy!
6. Dilute with kvass and eat.
We always use cold kvass for this dish! If you haven’t had 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 meaty taste, but on the Don, for example, you can be treated to fish okroshka with kvass. Don't be surprised, it's also very tasty. Most often they take dried red fish, but it can be any other fish. The main thing here is the fish itself! Everything is prepared the same way, only without the sausage.
But it was too simple, so now I will show you the recipe that makes a real delicacy! We'll take lightly salted salmon, basil and tomatoes! And yes, we’ll fill it all with kvass and sour cream. Are you drooling? Then let's start cooking!
Ingredients:
- 2 eggs
- 2 potatoes
- 70 g lightly salted salmon
- 2 radishes
- 2 tomatoes
- Greenery
- 1 large cucumber
- Glass of kvass
- 2 tbsp. sour cream
- Basil greens
1. Separate the whites from the yolks. Finely chop the whites and place them in a common container.
2. Salt the yolks and grind them into a homogeneous mass using a spoon or fork.
3. Finely chop the greens and add to the yolks.
4. Grind potatoes, radishes and cucumbers.
5. Add 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 add an extraordinary aroma to the dish, so we take three leaves and chop them finely.
You can simply mix all the ingredients, or you can serve the dish beautifully. Roll the salmon in a spiral to create a rose shape and sprinkle strips of basil on top.
It looks luxurious and tastes very unusual. The salmon adds tenderness to the dish and the basil adds a mouth-watering aroma.
I know there are many okroshka recipes, but I only use one. Every year at the beginning of May I prepare real okroshka with kvass. The recipe is classic, without deviations towards Soviet traditions. That is, I don’t put sausages in okroshka. Meat trimmings are much more suitable for these purposes. And it was with them that okroshka was made in ancient times. Any meat will do. The main thing is that it is not rigid. As for the rest of the set, everything is clearly verified. Potatoes and eggs for satiety, young cucumbers, green onions, parsley, dill and, of course, radishes. Actually, the appearance of the first ground radish on the market awakens a strong desire to quickly prepare okroshka. Of course, it is ideal to have homemade kvass. But which of us is ideal? I certainly don't. So I take store-bought kvass that is not too sweet. Fortunately, we now have quite decent brands of kvass, although not cheap, but quite similar to the original. Without false modesty, I will say that the okroshka according to this recipe will turn out to be mega tasty. 10 years of annual practice played a decisive role. And a trip to Rostov the Great enriched the classic okroshka recipe with what, in my opinion, is the main ingredient, borrowed from the local chefs. What is the ingredient? I'll tell you everything a little later. Especially for you, I filmed the entire process of preparing okroshka step by step.
Ingredients:
- bread kvass,
- 2 medium-sized potatoes, boiled in their jackets,
- 3 hard-boiled eggs,
- 150 g of boiled meat (anything from beef to chicken breast),
- 3 medium sized cucumbers
- a bunch of fresh radishes (8-10 pieces),
- 3 sprigs of dill,
- 3 sprigs of parsley,
- 2 arrows of green onions,
- 2/3 teaspoon salt,
- 1/3 teaspoon mild Dijon mustard (or ready-made horseradish without beets) for each serving.
Classic recipe for okroshka with kvass with step-by-step photos
Boil jacket potatoes, eggs and a piece of meat until tender. This is best done in separate saucepans. Eggs cook quickly - within 10 minutes of boiling they are ready. The potatoes will need to cook for half an hour. As for the meat, I stew it in a saucepan with a thick bottom, pouring half a glass of water so that the meat does not burn. And I definitely add thyme (this herb is now often sold in stores). Thyme gives meat a “smoked” aroma – an indispensable seasoning in the household. If there is no thyme, then add the traditional bay leaf and three black peppercorns. My meat takes about 45 minutes to cook. All foods must be allowed to cool before slicing.
We start cutting everything for okroshka. The order of cutting does not matter at all. The first thing I did was take the potatoes. I peel off the skin. I cut it quite finely. I like everything in okroshka to be cut into smaller pieces. But in reality there are no hard and fast rules here. If you like your purchases, please cut them larger.
After potatoes, your hands, knife and board usually become sticky. That's why I always rinse everything so as not to suffer from irritation that everything sticks to everything. Let's move on to the eggs. Chop finely.
Next we have cucumbers. If the skin on them is thin and tender, there is no need to peel them. I have it of medium hardness, so I partially removed it, leaving it in some places just so that the okroshka would turn out to be a brighter color.
Let's move on to the radishes. Radishes are usually the toughest ingredient in okroshka. Therefore, it is advisable to cut it thinner. Then the okroshka will taste uniform. Plus, the smaller we cut the radishes, the brighter their taste will appear. Some even use a coarse grater to grind it. But I still make do with a knife. Since our okroshka is classic, we will not change the recipe according to our understanding.
The next step is meat.
And finally, greens. My children already managed to prepare the greens for slicing, cutting them into cubes. All that remains is to chop the onion, parsley and dill into smaller pieces.
Now we salt our okroshka.
Mix.
And here such a moment still needs to be taken into account. Okroshka without kvass is stored well in the refrigerator. You can just put it in a bowl like this, covering it with a lid. This is super convenient if you are expecting your husband for dinner. I chopped it during the day, in the evening I just put the okroshka on a plate, poured it with kvass and... And this is where we use our secret ingredient, thanks to which every year I hear the same phrase from my husband: “Mmmm, what a delicious okroshka!”
The secret is simple - horseradish. Or Dijon mustard, which has a taste very similar to horseradish. Just be sure to taste it before putting horseradish on your plate. So that it is not very spicy, otherwise you can get such a spicy okroshka that it will be impossible to eat it. Mix horseradish with okroshka right in the plate. Then we put sour cream in the center - there is no need to stir it, because the okroshka looks much more appetizing this way. And you can stick a small sprig of greenery in the center. A trifle - but it looks like a restaurant.
Well, the last moment. Perhaps someone cannot decide what ratio of grounds and kvass to choose. I answer: any. Personally, I like it thicker, so I fill the plate with thickening almost to the brim, leaving no more than a centimeter somewhere, and fill it with kvass.
Bon appetit!
