Recipe for delicious okroshka on kvass. Okroshka recipe on kvass. How to cook okroshka on kvass according to the classic recipe

In fact, there are many people who do not like okroshka and do not understand the taste of a dish made from various chopped products filled with kvass. But even more people do not understand how you can not love okroshka. Especially in summer, when it's hot outside, what could be better for lunch or dinner than cool okroshka on kvass. It will simultaneously quench thirst and hunger, and most importantly, there is absolutely no feeling of heaviness after it.

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

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

Study the label carefully, it should say that this is a naturally fermented drink; if you buy a highly carbonated kvass, then open the lid in advance and hold it for a while so that the excess gas comes out (the drink will acquire a milder taste); the lower the sugar content in kvass, the better it is suitable for okroshka (sweet and carbonated kvass does not go well with vegetables and meat).

Okroshka on kvass with sour cream

This is almost a classic recipe for okroshka, the only difference is that sour cream is not served separately to the table, but is added and mixed together with the rest of the ingredients during the preparation process. The only disadvantage of this option is that it is not always suitable for a large festive feast. Perhaps there will be guests who love okroshka but not dairy products. Therefore, if you are arranging a celebration and are not sure of the taste preferences of all those invited, do not put sour cream in okroshka yourself, but serve it separately in a gravy boat.

In this recipe, sour cream can be replaced with mayonnaise.

Ingredients

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

Preparation

To prepare okroshka, boil potatoes "in their uniforms" and hard-boiled eggs in advance; cool them by immersing them in cold water.

Prepare a deep bowl or saucepan where you will transfer the chopped food.

Cut the sausage into small cubes and send to a bowl.

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

Put peeled and finely chopped eggs there.

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

Wash the radishes thoroughly, dry, rub on a coarse or medium grater, transfer to a bowl.

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

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

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

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

Okroshka on kvass with sausage

For this version of okroshka, you can use not only boiled sausages, but also semi-smoked sausages, ham or sausages, the main thing is that they do not contain fat, since it does not combine with cold kvass at all. Sausage can be replaced with boiled beef or chicken breast, boiled or smoked tongue.

Ingredients

• potatoes - 2 pcs.;
• chicken eggs - 2 pcs.;
• fresh cucumber - 1 pc .;
• radish - 3-4 pcs.;
• boiled sausage - 150 g;
• green onions -? a small bunch;
• salt - to your liking;
• kvass - 1 l.

Preparation

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

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

For this dish, you will need a saucepan or large bowl in which it will be convenient for you to mix all the chopped ingredients.

Cut the peeled potatoes into small cubes.

Remove the shells from the eggs, cut them finely with a knife or a special device - an egg cutter. Many people prefer to rub eggs on a coarse grater, this is also possible, okroshka will turn out to be more tender.

Wash the cucumber, peel and cut into small cubes. If you have cucumbers with a thin and delicate skin that is not bitter, you do not need to cut it off.

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

Cut the sausage into small cubes.

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

Pour in the kvass and mix well again. Try with salt and add salt if necessary. If you like spicy dishes, add black pepper to taste.

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

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

5 secrets of a classic dish

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

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

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

Classic okroshka

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

So what is needed for okroshka? Very little:

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

Preparation

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

Classic with bitterness!

The recipe for okroshka on kvass, in which not radish, but radish is used, also belongs to the good classics. This dish is called okroshka in a monastery style and is especially enjoyed by men. It uses a large amount of meat, and put a radish to spice it up. Unlike radishes, this vegetable does not lose its bitterness, and also has a slightly salty taste, which is very suitable in this context.

Okroshka with radish - recipe

Prepare kvass. It will require:

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

Preparation

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

To prepare okroshka you will need:

Okroshka is a favorite summer dish for everyone. Meat eaters will not wait for meat okroshka with sausage, but for those on a diet or proper nutrition, what should be done? The recipe for vegetarian okroshka on kvass will ideally fit into the dietary table menu. Okroshka without meat gives lightness and satiety at the same time. Don't believe me? Let's check it out.

The most "high-calorie" ingredient in our cold Russian soup is boiled potatoes. Although what kind of calories is it when it contains only 82 kcal?

Below is the calorie content of all the main ingredients for okroshka:

• boiled potatoes - 82 kcal
• green onions - 40 kcal
• fresh dill - 38 kcal
• lemon - 29 kcal
• homemade kvass - 27 kcal
• radish - 19 kcal
• fresh cucumber - 15 kcal

Are we going to cook? Have you persuaded? We use products from the list.

Chop green onions into small rings. With onions, we will have a very special process.

Pour into a bowl. Add salt.

The onion must be lightly squeezed until juiced.

A little lemon juice.

Add chopped dill.

Three boiled potatoes on a coarse grater. Boil potatoes for okroshka in a peel for no more than 15 minutes. Young potatoes are boiled for 5 to 10 minutes after boiling.

Pass the radishes through a coarse grater.

Three fresh cucumber.

We take a plastic or wooden spoon. Gently mix the resulting okroshechny salad.

We lay out portions of 200-250 g on a plate. Fill with chilled kvass, excluding sour cream and mayonnaise. Vegetarian okroshka with kvass is ready! We serve immediately.

It's springtime, which means that it's time to cook a healthy and tasty dish for the whole family - okroshka na. Rich in vitamins, nourishing and invigorating, it perfectly refreshes and invigorates.

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, it can be cooked with whey and even 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 all the same okroshka on kvass is the most correct one.

Of course, this dish will 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 bottle kvass from the store.

Smile! Do you know why okroshka is called that? Once upon a time, there were two creatures - Olivieshka and Kvasok. They were in love with each other, but the Gods envied this and separated them. And now they only meet in the summer heat. And when Kvasok meets Olivieshka, he happily 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 is not just okroshka that is accepted by foreigners as a primordially Russian dish. I believe that the time of its use is very important for okroshka, namely the hot period.

What could be better than a cold and light dish in the heat, when appetite and strength are running out? Although in my family we cook it in 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 gives preference to a certain product, its quantity can be increased - this will not break the taste.

How to cut okroshka - into strips, cubes or grind food on a grater? I ate in all variants and cook myself in different ways, depending on the situation.

If you are going to cook a small amount of a summer dish that you plan to eat right away, then you can grind all the components on a coarse grater. At the same time, a lot of juice of 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.

Dicing involves storing food for a longer period in the refrigerator. Some housewives store only a chopped mixture of sausage, vegetables and herbs in the refrigerator, and add dressing and kvass just before serving, and rightly so. Always fresh and tasty okroshechka 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.

Perfectly refresh on a summer day, give a vitamin charge and cheer everyone up! Enjoy cooking with this simple, 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:

Onions and dill must be rinsed under running water and dried, then chopped very finely with a sharp knife

Meanwhile, cut the doctor's sausage into small cubes

We also grind the potatoes

Chopping boiled eggs

Cut the radish into cubes (or chop on a coarse grater)

Put all the products and herbs in a container convenient for mixing and pour a liter of cold kvass

Salt to taste

Let it brew for 30-40 minutes

Serve ready okroshka with sour cream

Optionally, you can season with mustard and horseradish

Enjoy your meal!

Original okroshka on kvass with radish and celery

Such an original recipe for okroshka on kvass, I think, will appeal to many lovers of cold dishes 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 negatively affect the taste of the dish. Perhaps someone will argue with me, but this product is for amateurs.

Fresh celery is a spicy highlight here. Rich in nutrients and rich in flavor, celery will certainly 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. potatoes
• 3 pcs. cucumbers
• 4 things. egg
• 50 g green onion
• 50 g dill
• 50 g fresh celery
• 1 tbsp. l. hot mustard
• 1-1.5 l kvass

Cooking method:

1. Peel the potatoes, cut into small cubes, boil in salted water until tender, drain the boiling water and pour over with cool water
2. Boil eggs, cool, peel and cut into cubes
3. Rinse greens under running water, dry and chop finely, add a little salt and grind slightly, let the juice run for 10-15 minutes
4. Peel the cucumbers with a peeler and chop into cubes
5. Also cut the sausage into cubes
6. Combine herbs and all other ingredients in a convenient enamel saucepan
7. Peel the radish, rub on a coarse grater, add to the rest of the products and pour in kvass, mix
8. Let okroshka brew for 15-20 minutes in the cold
9. 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 piquant sharpness.

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

You will need:

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

Cooking method:

Cook potatoes in "uniforms", cool and peel

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

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 - this way the juice is better preserved in the vegetable

Cut the sausage into cubes, send it to the cucumbers

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

Chop the proteins with a knife, add to the rest of the ingredients

Mash the yolks thoroughly with a fork

Pour prescription sugar into a bowl with yolks

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 let the juice out, which will give a fresh aroma to okroshka

Pepper the mixture to taste

We fill 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

Okroshka is a cold soup that our ancestors traditionally cooked in the summer. This dish still performs two important functions today - it saves from the heat and gives a feeling of satiety. Do you know what is needed for okroshka? If not, we recommend that you familiarize yourself with the content of the article.

History of the dish

The name comes from the old Russian word "krochevo". So our grandparents called everything that was crumbled into food, and then poured with kvass, whey or cucumber pickle. Some sources claim that okroshka was invented over 1000 years ago. Initially, it was eaten by peasants. They had to work in the field in the heat. And in order to cool down a little, and at the same time to refresh themselves, they ate okroshka. The range of products for her was meager. Today many of us ask the question: "What ingredients are needed for okroshka?" And the peasants didn't have much choice. They prepared a refreshing stew from onions, radish and bread kvass.

Soon okroshka began to appear on the tables of the upper classes. The noblemen liked the peasant soup. But they decided to add ingredients such as eggs, boiled meat and sour cream to it. Later, there were recipes for the use of boneless fish.

Do you want to please your kids and husband with a delicious, satisfying and at the same time refreshing dish? There is simply no better option than okroshka. She prepares in minutes. This dish can feed a large family. What is needed for okroshka? Now you will find out about it.

Buying groceries

We go to the nearest vegetable market or supermarket. One of the main ingredients is meat. This is what makes the dish satisfying. It is advisable to buy lean varieties, such as veal or beef. Some housewives prefer a more economical option - boiled sausage. But a real delicacy will be okroshka, to which beef tongue has been added. If you want to make a light fish soup, then use cod, perch or stellate sturgeon.

Don't forget the greens. Without it, okroshka is not so tasty and aromatic. Dill, parsley, cilantro and green onions need to be finely chopped, put on the bottom of a saucepan and mash with a crush.

Refueling

How to pour okroshka? Here you need to be guided by the taste preferences of all family members. Some people love others - whey. Potatoes and cucumbers can be chopped or grated.

Every year more and more foreign tourists visit Russia. They want to get to know not only our culture, but also our cuisine. In summer, okroshka is served in restaurants in Moscow and other large cities. Overseas guests are happy to order a cold soup that includes many ingredients. Siberian okroshka is especially popular. How to cook it at home? What is needed for okroshka on kvass? Take a notebook and write it down.

Grocery list:

• eggs - 3 pieces;
• 100 g ham;
• wild garlic to taste;
• one potato
• green onions to taste;
• one fresh cucumber;
• kvass.

What do you need to make okroshka?

1. Boil the potatoes in their skins. When it cools down, clean it.

2. Hard boil the eggs. We cool, remove the shell.

3. Chop the cucumber, send it to a deep salad bowl.

4. Rams and chop. Add to the cucumber.

5. Cut the potatoes into cubes. We put it in a salad bowl.

6. Chop the ham (preferably cubes). Eggs can be chopped with a knife or passed through an egg cutter. Add to other ingredients.

7. Greens should be chopped and sent to okroshka.

8. Mix the resulting salad thoroughly. Salt.

9. Put okroshka on deep bowls. Fill with kvass. Mayonnaise or sour cream is used as a dressing. The dish is served with slices of black bread. We wish you all Bon appetit!

Ingredients:

• 3 eggs;
• sour cream;
• 5-6 radishes;
• 300 g of boiled sausage;
• 3-4 potatoes;
• kefir;
• some table mustard;
• 3-4 cucumbers;
• dill;
• green onions;
• salt.

Cooking okroshka on kefir

Follow the instructions:

1. Boil When it cools down, cut into cubes.

2. Grate cucumbers (with peel). We do the same with radishes.

3. Cut the sausage into cubes.

4. Hard boil the eggs. Grind one yolk and three whites. And the rest of the yolks will be used to make the dressing.

5. Grind the chopped green onions with salt until the juice comes out.

6. Now you need to do the filling. To do this, grind the yolks, sour cream, a little dill, salt, mustard and ground pepper. Dilute the resulting mixture with a small amount of kefir. We leave for 10-15 minutes. This dressing has two functions - a thickener and a flavoring agent.

7. Combine ingredients such as eggs, sausage, cucumbers, potatoes and radishes in a cup or saucepan. We mix it all up. Salt. Distribute the resulting salad on deep plates. Pour kefir into each of them. Sprinkle with chopped dill on top. The cold soup can be seasoned with mustard, sour cream or mayonnaise. As you like.

Okroshka on water with vinegar

Product set:

• 250 radishes;
• 4 eggs;
• 60 g arugula;
• 400 ml of water;
• 1 tbsp. l sour cream;
• 4 cucumbers;
• 200 g of pork kebab;
• 1 tbsp. l vinegar (9%);
• salt.

Instructions for cooking okroshka in water with vinegar:

Step number 1. We wash the cucumbers. Dice or grate.

Step number 2. Let's start processing the radish. We rinse with tap water, remove the tails and rub on a grater.

Step number 3. The kebab must be cooked on the grill or in the oven. When the meat cools down, cut it into cubes.

Step number 4. Grind arugula.

Step number 5. Boil eggs hard-boiled. Cool it down. Grind on a grater.

Step number 6. Put all these ingredients in a deep cup or saucepan. We mix. Salt.

Step 7. Now you need to make the gas station. We take 1.5 cups of cooled boiled water, 1 tbsp each. l sour cream and vinegar. Mix in a separate bowl. We fill the okroshka with the resulting mixture. It turns out very tasty and unusual.

Whey okroshka recipe

Grocery list:

• 10 sprigs of dill;
• 6 eggs;
• 1 liter of whey;
• 350 g of boiled sausage;
• 200 g of radish;
• 5 potatoes;
• 200 g of cucumbers;
• 200 ml sour cream;
• salt.

Preparation:

1. Put everything you need for okroshka on the table. First, boil eggs and potatoes (separately). It will take a few minutes. When the eggs are cold, we peel them. The potatoes must also be cooled, and then the skin must be removed.

2. Grind all vegetables (except radish) and sausage into cubes. The greens can be simply chopped.

3. Place these ingredients in a saucepan. We mix. Salt. Add sour cream. Mix again.

4. Before serving the dish, pour okroshka with whey. We distribute the soup on the plates. Sprinkle with chopped dill on top.

Mineral water okroshka recipe

Ingredients:

• 1 bunch of green onions;
• 2 eggs;
• one cucumber;
• 5-7 radishes;
• 2-3 liters of mineral water;
• lemon - 1 piece;
• 200-250 g sour cream;
• 100 g of boiled beef;
• two potatoes;
• a bunch of dill;
• salt.

Preparation:

1. We wash the dill and onion with water. Grind them, put them in a saucepan, mix with salt and lemon juice. We mix.

2. Boil the potatoes in their uniforms. Cool, then cut into cubes and send to onion and dill.

3. Eggs must be boiled hard. Grind the yolks and proteins, add to the pan.

4. Wash the cucumber and radish in running water. Rub on a coarse grater. Put in okroshka.

5. Boil the meat until cooked. Cool and cut into strips or cubes. Add to the pan.

6. Pour 1 liter of mineral water into this dish. We put sour cream. We mix. Add the remaining water to the desired consistency. It remains only to distribute okroshka on plates and invite household members to the table. Enjoy your meal!

Additionally

Who said that you need to put only meat or sausage in okroshka? Nothing like this. Some modern hostesses prefer to cook fish okroshka.

We need:

• 1.5 l of kvass;
• 3 potatoes;
• 0.5 kg of fish;
• two eggs;
• a bunch of radishes;
• 1 tsp sugar;
• some green onions;
• 2-3 st. l sour cream;
• 2 cucumbers;
• 1 tsp table mustard;
• salt.

Preparation:

1. Boil the fish. Then we clean it of bones, and cut the pulp into cubes.

2. Cool the cooked, peel and grind.

3. Wash cucumbers and radishes and cut them (preferably into cubes).

5. Put the following ingredients in a saucepan: radishes, potatoes, fish, onions and cucumbers.

6. In a separate cup, grind the yolks with salt, sugar and mustard. Mix them and dilute with the specified amount of kvass.

7. Pour the seasoned kvass into a saucepan with chopped ingredients. Add sour cream. Sprinkle with chopped dill. Fish okroshka is ready to eat.

Finally

We talked about what is needed for okroshka. The recipes contained in the article are suitable for both novice housewives and experienced chefs. You can please your family with different types of okroshka. The components that make up the summer soup give a feeling of fullness, but at the same time do not harm the figure at all.