Light, tasty okroshka is a real masterpiece of traditional Russian cuisine. It differs from all other summer soups in its harmonious taste and ability to refresh on the hottest days.
When you don’t want to eat anything from the heat, a classic okroshka with sausage on kvass will become a real salvation for the hostess. Her home taste will appeal to both adults and children. Cooking this beautiful dish is easy, and it can be served to both households and guests.
Classic okroshka with sausage on kvass - general principles of preparation
The main component of this variant of okroshka is kvass. It can be traditional bread or unusual, for example, beetroot. Okroshka can be simply poured with kvass or added to taste sour cream, kefir, whey, mayonnaise.
For greater sharpness, mustard or horseradish (not only horseradish root, but also crushed fragrant leaves) can be added to the traditional classic okroshka recipe with sausage on kvass.
In the classic okroshka there are always fresh cucumbers, boiled potatoes and eggs, radishes, greens. Be sure to cook the potato in its uniform. For cooking, all components need to be finely chopped and mixed. As for kvass, some housewives immediately pour everything with a drink, while others add kvass directly to the plate. All this is a matter of taste.
Okroshka classic with sausage on kvass "Home"
The traditional okroshka recipe has the same home-made taste that makes this dish your favorite.
Ingredients:
• one and a half liters of homemade bread kvass;
• six potatoes;
• three eggs;
• a pound of doctor's (or any boiled) sausage;
• two hundred grams of radish;
• two cucumbers;
• a bunch of green onions;
• a bunch of dill;
• sour cream.
Cooking method:
Boil and surely sue potatoes and eggs.
Spread all components as they are cut into a large pan.
Peel the potatoes, finely chop into cubes.
Peel the eggs, cut them into small cubes or grind in an egg slicer.
Remove the thick peel from the cucumber (if the cucumbers are young, with thin skin and do not bitter, use whole) and cut into cubes.
In the same way, cut radish and a piece of cooked sausage with beautiful cubes.
Wash onions and dill, dry and chop finely.
Put greens in a cup, sprinkle with salt and grind. Juice should stand out.
Add the dill-onion dressing to the pan to the main ingredients, mix.
Put sour cream, mix again.
Pour okroshka on plates and serve.
Okroshka classic with sausage on kvass "Pink"
This dish has a nice pink color that gives beet juice to kvass. And the presentation itself is unusual: for those who want culinary experiments. For the rest, this is still the same okroshka classic with sausage on kvass.
Ingredients:
• one small boiled beet;
• half a small fresh beetroot;
• two eggs;
• three tablespoons of sour cream;
• two cucumbers;
• five radishes;
• two hundred grams of boiled sausage;
• three potatoes;
• a bunch of fresh herbs;
• five feathers of green onions;
• liter of kvass.
Cooking method:
Grate boiled eggs on a coarse grater or chop so that you get long thin "feathers" of protein.
Coarsely cook boiled beets.
Squeeze juice from fresh beets. To do this, grate it on a fine grater, then squeeze through cheesecloth.
In a saucepan combine the beets, eggs, beetroot juice, salt everything, add sour cream, mix and put in the refrigerator for half an hour.
Cut boiled potatoes into cubes.
Fresh cucumbers, depending on the diameter, cut into thin rings or half rings.
Cut the sausage into neat cubes.
Cut the radish into rings.
Put the potatoes, cucumber slices, sausage and radish in a beetroot base, mix everything.
Chop greens and onions.
Put okroshka in plates, pour kvass.
Garnish with greens on top.
Okroshka classic with sausage on kvass "Freshness"
A traditional Russian appetizer, horseradish has a fresh and spicy taste and recognizable aroma. He gives the okroshka classic with sausage on kvass a wonderful refreshing touch. There is no radish in this recipe (horseradish replaces its severity), but kefir is used in addition to kvass.
Ingredients:
• liter of kvass;
• liter of kefir;
• four hundred grams of boiled sausage;
• four medium cucumbers;
• five eggs;
• seven potatoes;
• a bunch of parsley;
• a bunch of dill;
• a large bunch of green onions;
• three teaspoons of grated horseradish;
• sour cream.
Cooking method:
Refresh with cold water and chop greens.
Cut potatoes, cucumbers and sausage into small cubes.
Rub the horseradish root finely.
In a pan, mix all the ingredients of okroshka.
Pour everything with kefir and kvass.
Add horseradish puree.
Salt to taste and mix.
Pour into plates and serve.
Okroshka classic with sausage on mustard kvass
A pleasant mustard note adds piquancy to this version of the okroshka classic with sausage on kvass. For greater severity, you can add black pepper. Kvass company is homemade or fat store sour cream.
Ingredients:
• liter of homemade kvass;
• two eggs;
• five radishes;
• two medium cucumbers;
• green feathers of onions;
• three potatoes;
• a little parsley and dill (half the bunch);
• a teaspoon of finished mustard;
• two tablespoons of sour cream for sauce;
• salt.
Cooking method:
Boil chicken eggs, potatoes, cool.
Dice radishes, cucumbers, cooled potatoes.
Wash the greens and also chop very finely.
Salt chopped greens and mash so that the juice stands out (greens should not turn into pulp!).
Divide eggs into protein and yolk.
Cut egg whites into small cubes.
Mash the yolks with a fork, add sour cream, mustard and mix well.
Pour kvass into the yolk-mustard mass, stir until smooth.
Combine all the ingredients in a pan, optionally add salt.
Pour okroshka with mustard kvass, mix.
When serving, optionally add sour cream to the plates.
Classic okroshka with sausage on kvass and whey
Whey mixes very well with homemade kvass. This recipe for okroshka classic with sausage on kvass is rich in taste and pungency, as it contains mustard and horseradish. Harmoniously included in the composition of lemon juice, although it can be abandoned.
Ingredients:
• one and a half liters of kvass;
• five eggs;
• a pound of cucumbers;
• three hundred grams of green onions;
• three hundred grams of boiled potatoes;
• liter of whey;
• three hundred grams of sausage;
• a tablespoon of fresh lemon juice;
• a teaspoon of grated horseradish;
• half a teaspoon of ready mustard;
• salt;
• one hundred grams of dill.
Cooking method:
Put chopped onion feathers in a pan for cooking okroshka.
Eggs are divided into proteins and yolks.
Put the yolks to the onion.
Add mustard there.
Grind everything with a pestle.
Pour onion mass with kvass.
Spread finely chopped components in a pan: cucumbers, potatoes, boiled proteins, herbs, sausage.
Add horseradish.
Squeeze juice from lemon, pour into okroshka.
Salt, mix.
Pour okroshka with kvass and serum.
Classic okroshka with sausage and apple
For a change, you can cook an unusual version of the classic okroshka with the addition of an apple. It is better to take not sweet, but sour-sweet fruit with a pronounced aroma.
Ingredients:
• one and a half liters of homemade kvass;
• three potatoes;
• one large cucumber;
• ten pieces of radish;
• one or two apples;
• one hundred grams of boiled sausage;
• a bunch of green onions;
• three eggs;
• a bunch of dill;
• salt;
• sour cream.
Cooking method:
Cut into very small cubes all the main components of okroshka: potatoes, sausage, radish, cucumber.
Grate the apple on the fine side of the grater.
Put everything in a large pan, mix.
Chop greens and add to okroshka, add salt and mix again. Put okroshka in plates.
Season with sour cream.
Pour kvass and serve.
Classic okroshka with sausage and meat
To make okroshka more satisfying, you can strengthen the protein component of the dish: use meat, ham, sausages with boiled sausage. Since the dish is cold, it is important to take lean meat without fat. Beef, veal, chicken or turkey will do.
Ingredients:
• ready-made kvass;
• two hundred grams of sausage;
• two hundred grams of boiled meat;
• one hundred grams of lean ham;
• five eggs;
• five potatoes;
• ten pieces of radish;
• a bunch of dill and green onions;
• sour cream;
• salt.
Cooking method:
Grind all the ingredients.
Mix everything in a large saucepan, salt and mix.
Arrange on serving plates.
Pour a spoonful of sour cream.
Pour in the ready-made kvass and serve.
Classic okroshka with sausage on beet kvass
Refreshing original beet kvass can successfully replace the usual bread. To prepare this version of okroshka classic with sausage on kvass, pickled beets are used. If it is not, you can take the boiled and add a teaspoon of table vinegar. It turns out a sharp winter version of the dish.
Ingredients:
• about one and a half liters of finished beet kvass;
• three hundred grams of sausage;
• five potatoes;
• three cucumbers;
• three eggs;
• a small green radish;
• two pickled small beets;
• small onion;
• greens to taste (parsley, onion feathers, dill);
• a tablespoon of sugar;
• pepper;
• salt;
• five tablespoons of sour cream.
Cooking method:
Boil eggs and potatoes.
Cut cucumbers, cooled potatoes, eggs, sausage.
Peel and finely chop the onion.
On a medium grater, grate pickled or boiled beets, radish.
Cut smaller greens.
Put all the ingredients in a large pan, salt and mix.
Season okroshka with sugar, mustard, sour cream and pepper.
Mix everything and pour in beet kvass.
Classic okroshka with sausage on kvass - tricks and useful tips
- It is better to stand the finished okroshka for about twenty minutes in the refrigerator. The dish should cool, acquire a uniform aroma.
- It is not necessary to cook a classic okroshka with sausage on kvass in the summer. The winter option is also good. You can use ready-made horseradish horseradish, and instead of radishes add black or green radish.
- To give okroshka an additional taste and special charm, you can separate the half of the cucumber from the main ingredients and grate it.
- Cucumber grass, or borago, gives a special taste to okroshka. If it is possible to get it, a small amount of weed should be ground into gruel and added to the dish.
- If you grind the yolks separately, together with salt and a small amount of dill, then the seasoned with kvass okroshka will have a surprisingly beautiful, even color and a rich rich aroma.
Instead of boiled sausage, you can use half-smoked or raw smoked. They add spice to the dish, although they may seem too fatty in combination with cold kvass.
