Greetings, my dear readers! Spring has arrived and we are once again thinking about the dishes we missed over the long winter months. We have already prepared spring salads with a huge amount of vitamins. Today on our menu is classic okroshka with kvass. And it contains fresh cucumbers, young radishes and aromatic herbs.
This cold soup, popular in Russian cuisine, is perfect for the summer. The name appeared because of the cooking method, because all products must be “crushed”. The recipe is very simple, just chop the ingredients and add the required amount of liquid. In our case, it will be homemade bread kvass, but it can be replaced with brine, water or kefir.
This dish is eaten cold, contains few calories, but many vitamins and minerals beneficial to the body. The calorie content of okroshka on kvass with sausage is 78.9 kcal. per 100 gr. The dish can safely be considered dietary. However, the energy value still depends on how much ingredients such as sausage, potatoes, eggs, mayonnaise or sour cream are used during cooking. We will also prepare a Lenten version. In it we exclude animal products from the composition and the calorie content will decrease to 31 kcal per 100 grams.
There is no exact information about who came up with such a wonderful dish, but this cold soup has a huge history. The original method was far from those presented in the article. Initially, the meat was simply chopped with radishes and herbs and kvass was poured over this food. After a while they started adding eggs and potatoes to make the food more filling. After this, the traditional food appeared.
Classic recipe for okroshka with kvass
Most likely, this dish is prepared in the same way. They take the required set of products, chop everything into identical cubes and season with sour cream and kvass. True, some people prefer to add sausage, while others prefer to serve soup with meat or chicken.
Ingredients:
- Potatoes - 3-4 pcs.;
- Cucumber - 1-2 pcs.;
- Eggs - 3-4 pcs.;
- Sausage - 200 gr.;
- Radish - optional;
- Dill - a bunch;
- Green onions - a bunch;
- Kvass - 1 l;
- Sour cream - to taste;
- Salt - to taste.
Cooking method:
1. Boil the potatoes in their jackets until tender, cool. Peel and cut into cubes.
2. Hard-boil the eggs and cool too. Then cut into cubes, after peeling them.
3. It is important to take good quality sausage. Cut it in the same way as the previous products.
4. Cucumbers must be washed and dried. Then they can be cut into strips or cubes, and can also be grated.
If you wish, you can add finely chopped radishes.
5. Wash the green onion feathers and cut into rings.
6. And the dill greens need to be finely chopped.
7. Mix all the chopped products, salt and pepper to taste.
8. Season with cold kvass and add sour cream, stir and cool the dish in the refrigerator.
A simple recipe for cold soup with radishes
And finally, another simple option for making soup with the addition of fresh, crispy radishes.
The preparation is simple, take:
- Potatoes – 2 pcs.
- Egg – 5 pcs.
- Cucumber – 1 pc.
- Radishes – 5-10 pcs.
- Doctor's sausage – 400 g
- Green dill – bunch
- Onion – 50 g
- Homemade kvass to taste
https://www.youtube.com/watch?v=b9K4Z6dgTRQ
- Boil the potatoes either in their skins, or peeled, or already cut into cubes for speed of preparation - then they will be ready in 5-7 minutes, provided that hot water is used.
- Boil the eggs hard, which takes 10-12 minutes from boiling water.
- Cut the cooled food into small cubes, and do the same with washed vegetables and herbs.
- Mix all ingredients in a saucepan, lightly salt.
- Mix the “salad” in a serving plate, add liquid and add mayonnaise, sour cream, and herbs to taste.
Aromatic, slightly carbonated, sour kvass is perfectly refreshing as a stand-alone drink, but it also ideally complements the taste of fresh vegetables and meat in everyone’s favorite okroshka. It remains to add that only a light drink with a low sugar content is suitable for such a dish, so you should either prepare it at home according to a special recipe, or buy the desired type of drink in a store. Bon appetit!
How to cook okroshka with sausage?
My favorite option, of course, is with doctor’s sausage. What do you like to add to a dish?? Maybe you have your own cooking secrets?? Don't be shy and write in the comments.
Ingredients:
- Sausage - 300 gr.;
- Potatoes - 3 pcs.;
- Eggs - 3 pcs.;
- Cucumber - 1 pc.;
- Kvass - 1 l;
- Salt - to taste;
- Greens - 2 bunches;
- Sour cream - to taste.
Cooking method:
1. Finely cut the sausage into cubes.
2. Boil the potatoes in their skins in advance, peel and grate on a coarse grater.
3. Wash the cucumbers and cut into cubes.
4. Boil the eggs for 10 minutes, cool and peel. Then finely cut into cubes.
5. Pour kvass over all products, add salt and mix.
6. Wash and chop the greens. Pour the soup into bowls, add fresh herbs and season with sour cream or mayonnaise.
How to make okroshka kvass at home
We will need:
- stale bread - 300 gr
- rye bread - 1 slice
- sugar - 3 - 4 tbsp. spoons
- warm boiled water - 1.5 + 1.5 liters
Preparation:
1. Crumble pieces of stale bread. Bread can be used both white and black. Place it in a two-liter jar.
2. Add 1 - 2 tbsp. spoons of sugar and add warm water. Cover with a glass lid. A polyethylene lid will not work.
3. Place the jar in a warm place for 1 - 2 days. The mixture will begin to ferment and the process time as a whole will depend on the temperature in which it is located.
Readiness is determined by taste. If the liquid has acidified well, it means it is ready for the next step.
4. When ready, carefully drain the liquid, leaving bread grounds 5 - 6 cm high in the jar. Add a slice of rye bread and 1 - 2 tbsp. spoons of sugar.
5. Pour in 1.5 liters of warm boiled water again. Cover with a glass lid and leave in a warm place for another day.
After this time, the kvass will be completely ready for use and preparation of okroshka.
And for today this was our last recipe.
Let's summarize what has been written. The topic of today's article today was “Okroshka with kvass”. I shared with you the recipes I know, which turned out to be very diverse, both in preparation and in taste. I tried to write everything in great detail, step by step, so that everything would be clear to everyone.
We used different types of meat, chicken, sausage, fish and even shrimp. Vegetables included traditional potatoes, cucumbers and radishes. Although I must tell you that potatoes were not used in ancient Russian recipes. It appeared in Rus' only at the end of the 18th and beginning of the 19th centuries.
Radishes were also not always used, I don’t know why. I think it has always been grown. Maybe they didn’t add it for the same reason - just not everyone liked it in the dish.
But they added cabbage, which was not quite familiar to us, both fresh and pickled, as well as black radish. There are very simple options, for example a prison or a cracker, they were discussed in the previous article. They are interesting because crackers or stale bread were used in the cold soup.
Just as now, green onions, dill and, less frequently, parsley were in demand, most likely because its leaves were coarser than those of dill. They really loved vigorous okroshka, and to do this they added horseradish or mustard to it. Seasoned with sour cream for taste. And now they started adding mayonnaise.
All this variety is okroshka itself, the one we love and are happy to eat almost every day, especially when it’s hot outside.
Dear friends, maybe you have your own, special way of preparing everyone’s favorite dish? Share it with us, write the recipe in the comments. Let all readers prepare delicious okroshka and enjoy its taste!!!
Bon appetit!
Author of the publication
Cooking with kvass with fresh cucumber
The next option is without potatoes, although according to the classics you still need to add them. I also recommend leaving a little cucumber and radish not for slicing, but for grating. So, your okroshka will be more flavorful.
Ingredients:
- Eggs - 6 pcs.;
- Cucumber - 2 pcs.;
- Boiled sausage - 300 gr.;
- Green onions - 1 bunch;
- Dill - 1 bunch;
- Kvass - 1.5 l;
- Sour cream (mayonnaise) - to taste;
- Citric acid - optional.
Cooking method:
1. Boil hard-boiled eggs and cool. Peel off the shell.
2. Wash the onion and cut into rings.
3. Parsley also needs to be finely chopped.
4. Combine onion with dill and add salt.
5. Now, using a masher, crush everything until juice forms.
6. Wash the cucumber and grate it on a coarse grater.
7. Also grate the eggs or finely chop them.
8. Cut the sausage into cubes and mix all the ingredients, season with sour cream and salt to taste.
9. Pour in kvass.
10. Mix everything well, add salt and pepper if necessary. At your discretion, you can add a little citric acid.
11. Cool the dish and pour into portions.
Lenten stew on homemade kvass with fish
Fish soup differs from the traditional one not only in its characteristic taste, but even in the range of products. Often, only fresh cucumbers and herbs remain from the classic recipe, while the remaining ingredients are more original - olives, pickled cucumbers and even capers!
This dish will appeal to seafood lovers for its lightness of taste and marine notes. In addition, the soup is lean and can be an excellent variety for a reduced menu for those adhering to church restrictions. And the presence of a large amount of fresh vegetables and herbs along with fish makes the soup extremely healthy, simply a treasure trove of vitamins!
Almost any fish is suitable for okroshka; you can use smoked, dried, salted, dried, canned, even boiled. It is better to choose varieties with a small number of bones, and red fish is most valued for its delicate aroma and refined taste.
We take:
- Salted salmon – 250 g
- Fresh cucumbers – 2 pcs.
- Pickled cucumbers – 1 pc.
- Canned olives – 10 pcs.
- Canned capers – 2 tbsp.
- Green onion – 1 bunch
- Dill – ½ bunch
- White kvass okroshechny – 1 l
https://xcook.info/recipe/okroshka-s-ryboj.html
- Wash the greens and cucumbers, dry them slightly, chop the onion and dill.
- Add a pinch of salt to the mixture of greens, stir, lightly rubbing to form juice.
- We cut some of the cucumbers into medium-sized cubes, and the olives into rings.
- Three remaining cucumbers on a coarse grater.
- Cut the fish into cubes, removing the skin and bones, fry in vegetable oil for 2-3 minutes.
- Pour the mixture of vegetables and herbs with cold kvass, stir, taste for salt, but add more if necessary (but not excessively, especially if the fish is salted or canned).
- Cool the container with okroshka and let it brew for a while.
- Serve to the table, adding fish and a spoonful of sour cream to each plate - do not mix all the ingredients at once, otherwise the liquid will acquire an unpleasant odor.
Okroshka according to the classic recipe with meat
It is interesting that in the old days this dish was exclusively prepared with the addition of meat, and not sausage. Now this type is also popular and has its place. By the way, you can use any meat, boiled or smoked.
Ingredients:
- Parsley - 1 bunch;
- Dill - 1 bunch;
- Green onions - 1 bunch;
- Eggs - 7 pcs.;
- Potatoes - 6 pcs.;
- Radish - 1 bunch;
- Smoked meat - 300 gr.;
- Sour cream - 400 gr.;
- Mustard - 1 tbsp;
- Sugar - 1 tbsp;
- Salt, black pepper - to taste;
- Kvass - 2 l.
Cooking method:
1. Wash and dry all greens. Finely chop and place in a deep saucepan.
2. Boil the eggs hard, then separate the yolks from the whites.
3. Add the yolks to the greens and add 1 tbsp. sugar and the same amount of salt. Pour in half a glass of kvass. Now remember this well with a masher.
4. Boil the potatoes in their skins in advance and cool. Cut the remaining products into cubes of the same size.
5. Mix sour cream with mustard and add a little black pepper if desired.
6. Place the chopped products in a saucepan with the greens, add sour cream and mustard and pour kvass over everything. Mix well and put in the refrigerator for 20-30 minutes. After this, the dish is ready to eat.
Original recipe with fish and potatoes
Okroshka is rarely prepared with fish. This cold soup is made with potatoes, cucumber and eggs. White (cod, pike perch) or red (pink salmon, chum) fish are excellent for making soup.
- 1.2 liters of kvass;
- 300 gr. cod (weight of the finished product);
- 2 potatoes;
- 2 cucumbers;
- 3 eggs;
- 5-6 radishes;
- 3 tablespoons of sour cream;
- 1 teaspoon mustard;
- 1 bunch of greens (we use green onions, parsley, dill);
- salt, sugar to taste.
Boil potatoes, eggs and fish fillets in advance. Cool the food and cut it into cubes.
Advice! To make the fish fillet more juicy, it is better to boil it in a double boiler. Cool the finished fish well before slicing; you need to cut it not too finely so that the pieces can be felt in the okroshka.
Cut potatoes, cucumbers and radishes into cubes. Peel the eggs, divide them into halves and remove the yolks. Chop the whites finely and add them to the main products. Add finely chopped dill there.
Grind the green onions with the addition of salt and add them to the rest of the products. In a separate bowl, grind the yolks with mustard, sugar and pepper, then add sour cream. Mix the prepared dressing with the prepared solid part of the okroshka and dilute with kvass.
Recipe for okroshka on kvass with mustard
Here's another recipe that I really like. A special mustard dressing with yolks is prepared in it; it makes the dish thicker and richer in both taste and color.
Ingredients:
- Green onions, dill - a bunch;
- Fresh cucumbers - 5-6 pcs.;
- Radishes - 10 pcs.;
- Boiled potatoes - 3-4 pcs.;
- Boiled sausage - 300 gr.;
- Hard-boiled egg - 4 pcs.;
- Kvass - 1.5 l;
- Mustard - to taste;
- Garlic - optional.
Cooking method:
1. Peel the potatoes and chop them finely.
2. Wash the cucumbers and radishes and finely chop them into cubes.
3. Now it’s the sausage’s turn. It also needs to be cut into cubes.
4. Separate the yolks from the whites of the eggs. Set the yolks aside, cut the whites into cubes and add to the rest of the chopped products.
5. Now grind the yolks with mustard.
6. Wash the onion and cut into small circles. Add chopped garlic if desired.
Finely chop the dill and add to the onion and garlic. Add a little salt and press everything down.
7. Add a little kvass to the yolks and stir until they dissolve.
8. Mix all prepared products, including liquid dressing. Pour kvass over everything, mix and taste. Add salt and pepper if necessary. Cool the soup and pour into bowls.
Okroshka with salted mushrooms and pickled apples
Any salted or pickled mushrooms are perfect for this recipe. It’s better, of course, to take your own homemade soaked apples, but if you don’t have any, then market or store-bought ones are quite suitable.
What goes into okroshka:
- 3 liters of kvass;
- 250 gr. any salted mushrooms;
- 3 salted and fresh cucumbers;
- 3 soaked apples;
- green onions, parsley, dill, cilantro.
We wash the salted or pickled mushrooms, let the water drain and cut into pieces. The size of the pieces is as you wish.
Salted and fresh cucumbers cubed mode. If necessary, peel them.
Chop the greens and onions. Lightly grind them with salt so that they release juice. There is no need to press too hard so as not to turn it into a shapeless mass.
Soaked apples can be cut with the peel, or you can remove it. Remove the core and cut into small slices.
Place all ingredients in a saucepan, add kvass and stir. We taste it and if there is something missing, we add it.
Let the finished okroshka cool for 1-2 hours.
Cooking options
In order to prepare a delicious okroshka, instead of boiled sausage, use ham, smoked meats, boiled beef, pork, tongue, and boiled pork. If you don’t eat meat, then you don’t have to add the meat ingredient at all, it also turns out delicious.
Instead of kvass, kefir (with the addition of sour cream), whey with sour cream, ayran, tan or mineral water are often used. Here you can read about how to prepare okroshka with kefir and a recipe for delicious okroshka with whey.
If you are preparing this soup with fermented milk products, I advise you to add a little Dijon or regular mustard. In the case when your okroshka is prepared with kvass, horseradish is more suitable.
Don't like cold soups? Turn okroshka into a tasty and satisfying salad. Instead of kvass or kefir, season the okroshka preparation with vegetable oil, sour cream or mayonnaise, and the salad, reminiscent of Olivier, is ready.
Write if you have any comments, additions or comments to our recipe. We will be glad to receive your letters. Cook with love.
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.
Next, we need meat or sausage. We take any meat except pork. We remember that this is a light and refreshing soup.
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.
