Okroshka classic - 5 cooking recipes

In Russian cuisine, there are many recipes for okroshka, but the classic one is prepared exclusively with homemade kvass. This is exactly how our grandmothers and great-grandmothers once cooked this dish. A more modern version with the replacement of kvass with fermented baked milk, kefir, yogurt, whey - these are all, as they say, deviations from the rules. However, no one claims that they are tasteless))

In addition to the mentioned drink, the classic okroshka includes: boiled potatoes, meat and eggs, fresh cucumbers, radishes, green onions, salt, pepper and a lot of fresh herbs. Since life in the modern world is more hasty, it was decided to replace boiled meat with boiled sausage. It's faster, more economical and in some cases even tastier. Again, no one claims that if someone suddenly has a desire to change the classics, this will be severely punished)) We have the power and rights to replace any products in this cold soup or add some new ones.

The process of preparing classic okroshka is simple. Boil eggs and jacket potatoes until tender. Peel and cut into cubes. Cucumbers, radishes and greens are also cut. Mix everything into a salad, but do not pepper or salt it. In this fresh form, dry okroshka can be stored much longer. You just need to transfer it to a suitable container with a tight-fitting lid. And fill the plates as needed.

About the plates. The mixture for okroshka is placed in them, salt and pepper to taste. Pour in cold kvass. And add a spoonful of sour cream. Mix everything and serve cold.

It is allowed to grate radishes and cucumbers rather than chop them. Also, some housewives like to puree egg yolks and chop only the whites. The puree is then mixed with sour cream.

It’s not a bad idea to add ready-made mustard or grated horseradish to the okroshka (if you like it) for flavor and smell.