Many will say this and they will not be so wrong. While true chefs are debating whether to put potatoes in okroshka or is it inauthentic, we, as usual, will consider all possible and impossible options.

First, let's define the terminology: okroshka, in my understanding, is a cold soup based on kvass. So all these “okroshka on kefir” or “okroshka on beet broth” are not okroshka at all. I only doubt it in the case of beet kvass soup. On the one hand, it seems to be kvass. On the other hand, it doesn’t seem to turn out to be okroshka. Just in case, I’ll separate this soup into a separate recipe.

If your kvass is already ready, then cool it. If you’re not ready, go and buy a ready-made one. Just make sure it is unsweetened. And sometimes it happens that even just drinking it becomes cloying, let alone cooking soup with it. Kvass with horseradish was on sale at one time - I don’t remember who produced it. He was perfect.

Now let’s decide what we will put in the okroshka. In first place are young radishes and cucumbers. Fresh, of course. Preferably straight from the garden. I usually grate radishes, but if you’re too lazy, you can cut them into slices. Cucumbers can be cut however you like; I usually give the pieces the shape of cubes or sticks. If the fruits are small, you can cut them into circles and each circle in half or into four parts.

Then the greens - all that is in the house. Without green onions, real okroshka, even if you tear it in half, won’t work. But if you don't have green onions, try chives or leeks. Do not put a small part of the chopped onion in the bowl with the grounds - set it aside, we will need it later.

Meat. This is also a question of principle. Should I put boiled beef, chicken or even sausages, sausage or ham in okroshka? Of course, real masters of ladle and pan won’t get their hands dirty with store-bought sausage. But we are still just learning - so if you like sausage, take it. But only good ones.

An interesting option is to bake the meat for okroshka rather than boil it. In this case, there is not a whole pot of broth left, which must be urgently eaten or no less urgently frozen. But if you decide to cook, then remember: in order to get juicy meat, you need to put it straight into boiling water and salt it when it is almost ready. And you should cook it not in water, but in vegetable broth. Boil water, add parsley root, celery root, carrots, a small onion and a small bunch of different greens. Boil for about fifteen to twenty minutes, strain, bring to a boil, and then add the meat, well thawed (if you took a frozen product) and washed with cool water, into this broth.

Cool the finished meat and cut it. Add it to cucumbers, radishes and herbs. Boil a few hard-boiled eggs, cool, peel. Chop the whites and some of the yolks into a bowl with soup grounds. Set aside the remaining yolks. If you need to make the soup more satisfying, chop cold boiled potatoes into it and place the bowl in a cool place.

Now we will prepare the dressing. Grind the remaining yolks in a small bowl or bowl with a small amount of mustard, a pinch of salt, and freshly ground black pepper. Separately, grind the reserved green onions with a pinch of salt. Mix these two substances and pour in a small amount of kvass. Stir thoroughly and put in the refrigerator for a while to brew.

Now you need to decide which school of okroshka makers you belong to. Some cooks pour the grounds with kvass directly in plates, while others pour them in a saucepan and let them sit properly. Sometimes I do it this way, sometimes differently - both ways it turns out delicious.

So pour kvass into the grounds, add dressing and, if desired, season with sour cream (this should be done in a plate). The classic - in my understanding - okroshka is ready. Bon appetit. Yes, and by the way, you can add a little more horseradish to spice things up.

Okroshka is a cold soup made with (Mostly) kvass. Kvass was the favorite drink of our ancestors and has not lost its popularity today. Since ancient times, it has been used to season cold dishes made from radishes, horseradish and other products; simple liquid dishes such as turi (crumbed onions and bread or crackers diluted with kvass), as well as okroshka, botvinya, and beetroot cakes, were also prepared with it.

It is curious that back in the early 19th century, okroshka was served not as a first course, but as an appetizer. It was prepared with kvass and sour cabbage soup, cucumber and cabbage brine, sour milk, whey and buttermilk.

Other components of okroshka are various vegetables - cucumbers, onions, boiled potatoes, rutabaga, carrots, turnips. Sometimes meat ingredients, fish and mushrooms are added - and a dressing that includes sour cream, mustard, horseradish and spicy herbs (dill, parsley, celery, garlic).

The art of preparing okroshka is to achieve such a ratio between the taste of the liquid and the solid raw parts of the okroshka, so that none of the components stands out, but all of them together form one - okroshka characteristic taste. Okroshka should be very cold.

Homemade okroshka

Kvass - 1.5 l, potatoes - 8-10 pcs. , carrots - 2 pcs. , rutabaga - 1/8 tuber, green onion (stem) - 2 pcs. , radishes - 1 bunch, cucumbers - 2 pcs. , egg - 2 pcs. , sour cream - 4 tbsp, mustard - to taste, sugar, salt - to taste, greens - to taste.

Wash potatoes, carrots, rutabaga well and boil separately, peel and cut into small cubes. Peel, rinse and cut fresh cucumbers, green onions, radishes into small cubes. Boil the eggs hard, separate the yolks, and cut the whites into small cubes. Combine the yolks with salt, sugar and onions, sour cream and prepared mustard, grind well and season with the prepared kvass. Then pour the prepared potatoes, carrots, rutabaga, cucumbers, onions, radishes and eggs with seasoned kvass and sprinkle with dill.

If you replace radishes with grated black radish, you get okroshka in Siberian.

Meat okroshka

1 liter of bread kvass, 100 g each of beef, ham, tongue, 2 fresh cucumbers, 10-12 green onions, 2 eggs, 0.5 tbsp. sour cream, salt, sugar, mustard to taste, dill.

Hard boil the eggs and cool. Grind the yolks with salt, sugar, sour cream, mustard and dilute with cold bread kvass. Cut boiled beef, ham, tongue and fresh peeled cucumbers into cubes. Finely chop the green onions and grind with salt. Chop the whites. Place the prepared products into a saucepan with kvass. When serving, sprinkle with finely chopped dill.

Vegetable okroshka

1 liter of bread kvass, 2 potatoes, 1 carrot, 2-3 radishes, 10-12 green onions, 2 fresh cucumbers, 0.5 tbsp. sour cream, 2 eggs, salt, sugar, mustard to taste, dill.

Boil potatoes and carrots in their skins, cool and peel. Cut radishes, fresh cucumbers, potatoes and carrots into small cubes, chop green onions. Grind the boiled yolks with sour cream, mustard, salt and sugar, add finely chopped egg whites, dilute with cold bread kvass and add chopped vegetables. Sprinkle with dill.

Fish okroshka

300 g fillets of boiled fish (without skin and bones), 6 tbsp. bread kvass (see p. 242), 3-4 fresh cucumbers, 3-4 potatoes, 100 g green onions, 3 tbsp. sour cream, 2 eggs, 1 tsp. mustard, salt to taste, parsley and dill.

Peel boiled potatoes and cut into cubes, also cut fresh cucumbers into cubes, finely chop green onions, grind with salt, sugar, mustard and dilute with bread kvass. Pour kvass over the chopped products and mix carefully. Before serving, add pieces of boiled fish, sour cream, finely chopped egg to the okroshka and sprinkle with chopped parsley or dill.

Mushroom okroshka

6 tbsp. bread kvass, 400 g of salted mushrooms, 3 potatoes, 1 carrot, 100 g of green onions, 2 fresh cucumbers, 1 incomplete tbsp. sour cream, 2 eggs, 1 tsp. table mustard, sugar, salt to taste, dill.

Wash the salted mushrooms with cold water and let the water drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with prepared mustard and a small amount of sour cream. Chop the whites. Put the prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, add sour cream and chopped dill.

Mushroom okroshka "Borovik"

Required: 1.5 liters of bread kvass, 800 g of porcini mushrooms, 150 g of potatoes, 80 g of carrots, 100 g of green onions, 100 g of fresh cucumbers, 100 g of sour cream, 2 eggs, 8 g of mustard, salt, sugar, dill.

Cooking method. Chop the mushrooms (not very finely), fry them in butter and cool. Cut the cucumbers into small cubes, chop the green onions. Boil carrots and potatoes in their skins, cool, peel and cut in the same way as cucumbers. Mix everything, pour chilled kvass. Season with sour cream, mustard and garnish with eggs, cut into slices

Mushroom okroshka "Easily"

Required: 1 liter of bread kvass, 120 g of salted mushrooms, 100 g of mayonnaise, 100 g of green onions, 2-3 potatoes, salt, sugar.

Cooking method. Wash the salted or pickled mushrooms, drain and chop finely. Boil the potatoes in their jackets, cool, peel and cut into cubes. Mix with mushrooms and pour cold kvass. Now let's prepare a special dressing. Chop the garlic and herbs (any kind, the more the better). Whisk mayonnaise with 1 tsp. vinegar and add to the herbs and garlic. Add pepper to taste. Before serving, place 1 tablespoon on each plate. our dressing and do not stir.

Okroshka "Assorted"

Required: 1 baked beets, 1 fresh cucumber, 1 pickled cucumber, 8-10 pcs. salted mushrooms, 1 soaked apple, 1/4 cup white beans, 4 boiled potatoes, 1 tsp. mustard, green onions, parsley, salt, cinnamon, cloves.

Cooking method. Peel the vegetables and cut into cubes. Cook the beans and add them to the vegetables. Place on plates and top with chilled kvass. Mix chopped herbs with salt, mustard and seasonings, grind everything well and season the okroshka with this mixture just before serving.

Okroshka "Spring"

Required: 0.5 liters of bread kvass, 6 cucumber leaves, 6 lettuce leaves, 10-15 sorrel leaves, 6 green onions, a bunch of dill, 2 eggs, 1 potato, sour cream, salt, citric acid.

Cooking method. Chop the greens and mash with salt and sour cream. Cut the eggs and potatoes into cubes and combine with herbs. Pour chilled kvass and add citric acid to taste. When serving, garnish each plate of okroshka with a sprig of any greenery.

Okroshka "City"

Required: 1 liter of bread kvass, 300 g of low-fat sausage (raw), 5 large potatoes, 3 fresh cucumbers, 10 radishes, salt, herbs, mayonnaise.

Cooking method. Boil the potatoes in their jackets, cool and peel. Cut the sausage, cucumbers and potatoes into cubes. Finely chop the eggs and garlic with a knife. And cut the radishes as your imagination tells you. Mix all ingredients, place on plates and pour chilled kvass. Season with mayonnaise, sprinkle with chopped herbs and serve.

Okroshka "Mustard"

Required: 1.2 liters of bread kvass, 1 tbsp. very bitter mustard, 1 tbsp. sugar, horseradish to taste, 300 g radishes, 2 fresh cucumbers, 2 boiled carrots, 200 g green onions, 1 bunch of parsley, 4 tbsp. vegetable oil, salt, cumin.

Cooking method. Cut carrots and cucumbers into small cubes, radishes into slices. Grind green onions with mustard, sugar, salt and cumin. Mix everything, pour chilled kvass. Add vegetable oil, finely chopped parsley and horseradish.

Okroshka "Gorkaya"

Required: 1 liter of rowan kvass, 1 white radish, 1 black radish, 4 boiled potatoes, 1 onion, 1 tbsp. mustard, salt.

Cooking method. Grate the radish on a medium grater and mash with salt. Let it sit for about 40 minutes so that it has time to release its juice. Finely chop the potatoes and onions and add them to the radish. Pour chilled kvass over everything and season the okroshka with mustard and salt.

Okroshka "Game"

Required: 1 liter of bread kvass, 2 pickled cucumbers, 2 boiled carrots, 200 g of green onions, 4 tbsp. vegetable oil, 150 g fried game pulp, 200 g fried veal, salt, pepper.

Cooking method. Chop the vegetables and onions as finely as possible, cut the game and veal into cubes. Mix everything, pour chilled kvass, add salt and pepper to taste. When serving, place 1 tbsp on each plate. sour cream, sprinkle okroshka with chopped eggs.

Okroshka "Hare"

Required: 1 liter of bread kvass, 250 g of fresh cabbage, 250 g of sauerkraut, 250 g of kohlrabi cabbage, 2 carrots, 100 g of green onions, salt, sour cream.

Cooking method. Cut raw carrots and kohlrabi cabbage into cubes, and fresh and sauerkraut into strips. Mix everything, add salt to taste and pour chilled kvass over it. When serving, sprinkle with green onions.

Okroshka "Green cabbage soup"

Required: 200 g sorrel, 200 g spinach, 2 potatoes, 50 g green onions, 1 fresh cucumber, 0.5 l kvass "sour cabbage soup", 100 g sour cream, pepper, salt.

Cooking method. Boil the spinach in plenty of salted water, drain in a colander and drain. Simmer the sorrel in its own juice and also wipe. Combine the pureed greens, dilute with very hot kvass and cool. Boil the potatoes in their jackets, cool, peel and cut into cubes. Place in a bowl with okroshka and add cucumbers, diced and grated with salt, chopped green onions and finely chopped eggs. Add salt to taste. When serving, top with sour cream.

Okroshka in naval style

Required: 1 liter of bread kvass, 500 g of minced meat, 2 fresh cucumbers, 1 onion, 100 g of green onions, 2 eggs, 100 g of sour cream, salt, garlic, mayonnaise, pepper.

Cooking method. Fry the minced meat in a small amount of fat. Grate the onion and place it in the meat while frying. When the minced meat has cooled, mix it with finely chopped cucumbers, eggs and green onions. Place on plates and top with chilled kvass. Chop the garlic and mix with mayonnaise. Place no more than 1 tbsp on each plate. such a dressing, otherwise the garlic will overwhelm the taste of other ingredients.

Okroshka with sauerkraut

Required: 1 liter of bread kvass, 2 potatoes, 2 carrots, 5 green onions, 1 tbsp. sauerkraut, 1 pickled cucumber, 2 eggs, parsley, mayonnaise, salt.

Cooking method. Boil carrots and potatoes, peel and cut into small cubes. Chop the cucumbers, cabbage, and onions into smaller pieces and add salt until the juice appears. Mix everything and pour cold kvass. When serving, season with mayonnaise, sprinkle with chopped egg and parsley.

Okroshka with radish

Required: 200 g fresh cabbage, 2 boiled beets, 1 radish, 1 onion, 1 tbsp. sour cream, 1 liter of bread kvass, 2 tbsp. dill, salt.

Cooking method. Cut the beets, white cabbage, and onions into strips, pour in very hot kvass, then cool, add chopped radish, salt and season with sour cream. When serving, sprinkle the okroshka with chopped dill.

Okroshka with beets

Required: 450 g beets, 1.5 liters of bread kvass, 150 g sour cream, 4 eggs, 200 g pickles, 40 g lettuce, 50 g green onions, parsley, citric acid, sugar.

Cooking method. Boil the beets with citric acid, then cool and peel. Chop it finely, add sugar and chopped egg. Cut the cucumbers into cubes and place in okroshka. Before serving, place sour cream mixed with finely chopped herbs on each plate.

Spicy okroshka

Chicken 1 kg, water 3 l, citric acid on the tip of a knife, potatoes 4-5 pcs., fresh cucumbers 1-2 pcs., herbs, salt, eggs 3.

Boil chicken broth, cool and remove all fat, strain. Add citric acid or lemon juice to taste. Cut the skinless chicken into pieces, add diced fresh cucumbers, boiled potatoes, salt and pour in broth. Serve with a hard-boiled egg, sprinkled with finely chopped herbs.

Okroshka with sausage

Kvass - 1 l., boiled sausage - 200g, cucumbers - 150g, potatoes (boiled) - 200g, eggs (hard-boiled) - 4 pcs., green onions - 50g, dill - to taste, salt, sour cream.

Cut the sausage, potatoes and cucumbers into cubes, finely chop the eggs, onion and dill. Add salt to taste. Pour in kvass. Before serving, top with sour cream. Then add the rest of the spices, let stand for 15-20 minutes on a hot stove or in the oven over low heat, then add heated sour cream, stir and let cool under the lid.

Okroshka with squid

500-600 g squid fillet, 1.5 liters of kvass, 100 g each of boiled potatoes and green onions, 400-500 g, fresh cucumbers, 3 eggs, 5 tbsp. l. sour cream, 1 tbsp. l. mustard, sugar, parsley or dill, salt to taste

Cut boiled squid, potatoes and fresh cucumbers into cubes. Chop green onions. Grind a quarter of the boiled egg yolks and sour cream with table mustard, salt, sugar, grind a quarter of green onions with salt; Combine everything with kvass and mix. Finely chop the hard-boiled eggs. When serving, place all the chopped products in plates, pour in seasoned kvass, add sour cream and sprinkle with finely chopped herbs.

Okroshka with fish

2-2.5 liters of kvass, 200 g of any fried fish, 50 g of boiled sturgeon, 30 g of herring, 4 pcs. boiled beets, 100 g of green onions, 2 - 3 fresh cucumbers, 3 - 4 tablespoons of olive oil, 1 - 2 tablespoons of prepared horseradish, parsley and dill to taste.

Separate the flesh of the fried fish from the bones, crumble it, add horseradish, finely chopped herring, green onions, peeled and thinly sliced ​​cucumbers, grated beets, olive oil and grind in a porcelain bowl. Pour in kvass, stir thoroughly, add pieces of sturgeon, edible ice and sprinkle with finely chopped parsley and dill.

Vegetable okroshka

Kvass - 300g, potatoes - 75g, carrots - 20g, radishes - 20g, green onions - 30g, cucumbers - 65g, sour cream - 30g, egg - 1 pc. ,sugar, mustard - to taste, herbs - to taste.

Wash the potatoes and boil them in their skins. Peel carrots and turnips and cook separately. Cool the vegetables and cut into small cubes (2-2.5 cm); Peel the potatoes and cut them into cubes. Chop the onion and grind with a little salt until juice appears. Chop the whites of hard-boiled eggs, grind the yolks in a saucepan, add sour cream, a little mustard, sugar, salt; Stir thoroughly and dilute with bread kvass. Place the prepared products in a saucepan and stir well. When serving, sprinkle with dill.

Okroshka “cold meats”.

Kvass 1.5 l., vegetable oil 1.5 tbsp. spoon, 2 eggs, 1 teaspoon mustard, 1 tbsp sugar. spoon horseradish to taste, 2 cucumbers, green onions 150-200 g, dill 1 bunch, sour cream 0.5 cup, beef 200 g, veal 120-150 g, ham 100-150 g.

Hard-boil the eggs, cool, and separate the whites from the yolks. Place the yolks in a bowl where the okroshka will be prepared, grind with mustard, sugar, salt and horseradish (to taste) and mix with 1/2 cup of kvass. Finely chop the meat and place in a bowl with the dressing. Finely chop cucumbers, green onions, and egg whites there. Pour 2 cups of kvass into a bowl, stir well but carefully, pour into a container with a tight lid and put in the refrigerator for 2-3 hours. Before serving, pour the remaining kvass into the okroshka. Place a spoonful of sour cream or vegetable oil and herbs into a plate with okroshka. The sour cream needs to be stirred quickly and well so that it does not curdle. Vegetables in okroshka can be very different (potatoes, carrots, turnips, radishes, etc.). Those of them that are not usually eaten raw need to be cooked. All products are finely chopped. Cucumbers in okroshka can be replaced with finely shredded sauerkraut, squeezed out of brine, or pickled mushrooms.

The attitude towards okroshka in society is ambiguous, some love it dearly, others have no idea how this dish can be eaten. But there are still more fans; okroshka is perhaps the most popular type of cold soup in Slavic cuisine. Its advantage is that the ingredients for okroshka with kvass can be changed to suit your taste. You can exclude or add something, the main thing is that you like the recipe.

There are no less recipes for okroshka than there are ways to cook borscht. But the main principle of preparation remains unchanged - all solid ingredients are crushed, mixed and poured into a liquid base.

A variety of ingredients are used to prepare okroshka. You can make a meat, fish or lean version of this cold soup. There are even recipes for mushroom okroshka. You can grind the components in different ways, some like cutting into cubes or slices, others prefer to use a grater. The main thing is that all products are cut into approximately equal pieces.

A very important ingredient of okroshka is its liquid base. If a classic recipe is used, it will be kvass. You need to understand that not any type of kvass purchased in a store is suitable for making soup. You should not buy a sweet or highly carbonated drink. It’s best to choose kvass that says “for okroshka.” It should be a naturally fermented product without a strong taste.

You can make kvass at home using rye crackers or rye flour. The ideal option is okroshka with white kvass. This drink has a light color and a light bready taste.

Okroshka is served with sour cream, although some prefer the option with mayonnaise, and if you need to prepare a lower-calorie version of the soup, you can serve cold soup with kefir. Be sure to add a large amount of fresh herbs.

The soup is brought to the desired taste using seasonings. If kvass has a neutral taste, then okroshka can be prepared with vinegar, it will add the necessary sourness. To add spice, the dish is served with mustard or horseradish.

Interesting facts: the ancestor of modern okroshka is a simple peasant dish “tyurya”, which contains only three ingredients – black bread, onions and kvass.

Ingredients for classic meat okroshka

The most popular okroshka recipe is. You can cook it with beef or lean pork. You can also use any other lean meat

• 300 gr. already cooked lean meat;
• 4 potatoes, boiled in their jackets;
• 4 fresh cucumbers;
• 4 boiled eggs;
• 100 gr. greens (it is best to use a mixture of green onions, parsley and dill);
• 1.5 liters of okroshche kvass;
• 0.5 cups cucumber pickle;
• 1 tablespoon prepared mustard;
• 5 tablespoons of sour cream;
• salt and pepper to taste.

Boil the meat in salted water in advance; it is better to cool it in the broth. Separately boil the potatoes in their skins; all products must be cooled to room temperature.

Cut the meat into small cubes. Peel potatoes and eggs, cut them in the same way as meat. Wash the cucumbers, peel the skin if necessary. Cut into small cubes. Mix all the chopped products.

Finely chop the green onions, add salt and rub with a spoon in a separate bowl. Chop parsley and dill. In a separate bowl, mix sour cream and mustard.

Pour kvass over the chopped products and season with cucumber brine. Season with fresh herbs and a mixture of sour cream and mustard. Mix everything.

Okroshka with boiled sausage

Many people prefer to cook okroshka with boiled sausage, since in this case there is no need to pre-boil the meat. Instead of boiled sausage, you can take low-fat ham.

• 300 gr. boiled sausages, such as “Doctorskaya”;
• 3 medium cucumbers;
• 3 eggs;
• 3 potatoes;
• greens (various) to taste;
• okroshechny kvass, sour cream, salt - to taste.

Boil, cool and peel the potatoes and chicken eggs in advance. Cut them into small cubes, similarly chop the sausage and fresh cucumbers. Finely chop the greens. Grind the green onions with a spoon with salt until juice appears.

Read also: Okroshka with water and mayonnaise – 5 recipes

Mix all the prepared products and add kvass. Add salt to taste, you can use other spices to taste. If desired, season with prepared mustard or horseradish.

Okroshka with smoked sausage on kvass

Okroshka cooked with smoked sausage has an unusual taste. But keep in mind that the sausage must be good; a cheap product can completely ruin the taste of the dish.

• 1 liter of unsweetened bread kvass;
• 300 gr. boiled potatoes;
• 5 chicken eggs;
• 200 gr. fresh cucumbers;
• 1 bunch of dill;
• 50 gr. green onions;
• 300 gr. sour cream;
• 300 gr. smoked sausage;
• 150 gr. radish;
• 1 teaspoon salt (or to taste);
• 1 teaspoon sugar;
• 1.5 tablespoons of prepared mustard;
• 1 tablespoon of wine vinegar.

Boil potatoes and chicken eggs in advance. Cool and clean. Cut cold potatoes, fresh cucumbers, radishes and smoked sausage into equal small cubes. Cut the boiled eggs in half and remove the yolks. Cut the whites into small cubes.

Grind the yolks in a separate bowl with the addition of vinegar, sour cream, sugar and mustard. The result should be a completely homogeneous mass.

Pour kvass over the chopped products, add chopped herbs and prepared dressing. Salt and season to taste. Let stand in the cold for about an hour before serving.

Okroshka with chicken breast

Another version of okroshka is prepared with chicken breast. You can use pre-cooked and chilled chicken breast or buy smoked chicken. In the latter case, the cold soup will have a spicy taste.

• 300-350 gr. prepared chicken fillet;
• 5 fresh cucumbers;
• 1.5 liters of kvass;
• 5 potatoes;
• 5 eggs;
• 4 tablespoons of sour cream;
• herbs, salt, citric acid and pepper to taste.

Boil the potatoes in advance without peeling them, as well as chicken eggs. Let the products cool completely, peel and cut into cubes. Wash the cucumbers, if the skin is rough, then it needs to be peeled. Cut the vegetables into the same cubes as the potatoes.

Boiled or smoked skinless chicken fillet is cut across the grain into cubes. Mix it with the rest of the ingredients. Add chopped greens. Fill the food with kvass, add sour cream, salt and pepper. Season to taste with citric acid. Place the finished soup in the refrigerator for 40-60 minutes and serve.

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.

Okroshka on kvass with radishes

Very often they prepare okroshka with radishes. The addition of this vegetable gives the cold soup a refreshing, slightly tart taste.

• 4 potatoes;
• 3 cucumbers;
• 12 radishes;
• 5 eggs;
• 450 gr. boiled sausage of the “Doctorskaya” type or boiled lean meat;
• 1 bunch of green onions;
• 1 bunch of dill;
• 1 liter of kvass;
• 6 tablespoons of sour cream or mayonnaise;
• salt, mustard to taste.

The first step is to boil the potatoes and eggs. If meat is used instead of sausage, it must be boiled in advance and cooled completely. We will peel the vegetables.

Cut potatoes, eggs, cucumbers, radishes and sausage (meat) into small cubes. Mix everything in a fairly deep bowl. Add finely chopped greens. Fill with kvass, add sour cream (or mayonnaise) and mix. Add salt to taste and season with mustard.

Read also: Okroshka on ayran – 6 recipes

Ingredients for okroshka with beets

Okroshka with beets is less often prepared; young beets can be used along with the tops.

• 150 gr. beets;
• 200 gr. potatoes;
• 200 gr. fresh cucumbers;
• 50 gr. fresh apples;
• 2 eggs;
• 100 gr. green onions;
• 100 gr. sour cream;
• 15 gr. ready mustard;
• 20 gr. parsley;
• 1.3 liters of kvass;
• salt to taste.

Boil the potatoes and beets without peeling the vegetables. Cool everything, peel it, cut it into small cubes. Separately cook the eggs, separate the yolks. Chop the whites and put the yolks in a separate bowl.

Peel cucumbers and apples and cut the fruits into small cubes. Mix them with boiled vegetables and proteins. Chop the green onions, add a couple of pinches of salt and grind to release the juice. Add the prepared onion to the rest of the products along with chopped parsley.

Grind the previously set aside yolks with the addition of mustard and salt, dilute with kvass to a consistency. Kefir. Mix this mass with the prepared products and pour in the remaining kvass. If necessary, add salt and a little vinegar or lemon juice. Stir, cool and serve.

Okroshka with green radish

You can cook okroshka with radish. It is better to use green radish, it is also called Margilan radish. This root vegetable has a milder taste.

• 200 gr. green radish;
• 500 gr. cucumbers;
• 6 eggs;
• 500 gr. potatoes;
• 250 gr. boiled chicken (weight without bones and skin);
• 1.5 liters of kvass;
• salt and herbs to taste.

Boil and cool the chicken in advance. You can use breast or chicken legs, depending on your taste. Remove the finished meat from the bones, remove the skin and cut into small pieces.

You will also need to boil the potatoes and eggs in advance, cool the products, peel them and cut them into small cubes. Peel the radish and grate it on a coarse grater. Fill with cold boiled water and leave for half an hour. Then drain the water and squeeze the radish well, removing excess moisture. This treatment will get rid of the bitter taste inherent in the root vegetable.

Finely chop the greens, add salt and grind until juice appears. Peel and cut the cucumbers into cubes. Chop the cucumbers finely and mix with herbs and other products. Fill with kvass and salt to taste. Add a large spoonful of sour cream to each serving.

Vegetable okroshka

You can prepare cold soup without adding meat ingredients; vegetable okroshka turns out no less tasty.

• 0.75 liters of kvass;
• 150 gr. fresh cucumbers;
• 50 gr. carrots;

Boil the potatoes and carrots without peeling them. Separately cook chicken eggs. All boiled products are completely cooled. Cut the boiled vegetables into small cubes. We peel and cut fresh turnips into cubes, you can grate the root vegetable.

Separate the boiled yolks and cut the whites into small pieces. Finely chop the greens, sprinkle them with a couple of pinches of salt and grind until juice appears.

Grind the yolks with the addition of sour cream, dilute with a small amount of kvass. Mix boiled and fresh vegetables, proteins and herbs, mix with a dressing of sour cream and yolks. Fill with cold kvass. Stir and cool in the refrigerator for at least one hour.

Lenten okroshka with kvass

You can also cook okroshka during Lent, but it is prepared without sausage, eggs and sour cream. Vegetarian okroshka is seasoned with kvass and horseradish.

• 350 ml kvass;



Wash the potatoes well, put them in boiling water and boil until tender. Then pour cold water over it, let it cool completely and peel it. Cut the potatoes into cubes.

Peel the onion and daikon. Instead of daikon, you can use radish or radish. Grate the daikon on a coarse grater. Chop the onion as finely as possible. Sprinkle the onion with a small amount of salt and grind until the juice is released and the salt grains dissolve. We peel fresh cucumbers, but if the skin is thin, you can do without this step. Cut them into cubes.

Okroshka is freshness in its purest form, an ideal combination of taste and benefits. Everyone loves this national Russian summer soup. The classic version of the okroshka recipe includes: potatoes, eggs, radishes, cucumber, dill, green onions, sour cream for dressing and, of course, kvass! However, okroshka is what okroshka is for: you can crumble anything into it: add meat or fish ingredients, use whey or kefir instead of kvass. But still, okroshka with homemade kvass is considered the ideal classic option.

You shouldn’t immediately pour in the chopped ingredients for okroshka; try this cold, refreshing soup with different toppings. The ingredients for kvass okroshka are perfect for kefir okroshka and more. Try several dishes at once: a recipe for delicious okroshka with kvass, okroshka with whey, kefir or mineral water.

What kvass is needed for okroshka

Few people know that okroshka requires fragrant, sour, and in no case sweet kvass. Store-bought kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for three hours. Strain, cool and get almost the kvass you need.

If you want to cook okroshka with homemade kvass, you will have to devote time to this process. Real homemade kvass can be prepared according to different recipes - choose the one that suits you and get started.

How to cook okroshka

Served cold, the national Russian dish is ideal for a summer menu. Simple products can be found in every home, there are no difficulties in preparation, and the body, exhausted by the heat, will happily accept vitamins from vegetables and herbs and get enough of the meat component.

• how to pour okroshka

Okroshka can be prepared with refreshing kvass, there is okroshka with delicate whey, for variety you can cook okroshka with spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. You can also simply fill the okroshka with mineral water.

• what kind of meat is put in okroshka

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat - boiled beef is perfect for making okroshka, you can add chicken or turkey, some people use boiled tongue. If there is no meat, prepare okroshka with boiled sausage.

• what vegetables to put in okroshka

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, and radishes. Vegetables need to be cut into equal cubes or strips.

• how to put an egg in okroshka

You can put boiled eggs in okroshka, cutting them into cubes, or cut only the white and prepare a dressing from the yolk. To do this, you can grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass

• what greens to put in okroshka

Add green onions and dill to the okroshka. By the way, you can grind green onions with salt. You can also add finely chopped onions for added spiciness.

Okroshka recipes

There are a great many recipes for okroshka. That's why she's okroshka. However, there is a classic okroshka with kvass, there is a recipe for okroshka with kefir, some prepare okroshka with mineral water, there is okroshka with whey and with ayran, fish okroshka can be seasoned with beer. Okroshka recipes are simple - only some ingredients and filling change. Let's figure out how to cook okroshka, what okroshka recipes to use as a basis, and what it is like - classic okroshka.

Okroshka classic recipe

What you need to prepare classic okroshka:
kvass - 1 liter, boiled meat or ham - 200 g, potatoes 3-4 pcs., cucumber - 2 pcs., radishes - 5-7 pcs., eggs 2-3 pcs., green onions - 1 bunch, dill - 1 bunch, salt to taste

How to prepare classic okroshka:
Boil potatoes in their jackets. Boil the eggs hard. Cool hot foods. Wash and dry vegetables and herbs. Cut the peeled potatoes and meat (ham) into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop them too. It is recommended to mash the yolks with a fork. And also put it in a bowl. Green onions and dill should be finely chopped and mashed a little in a cup with salt. Then add to the total mass and mix thoroughly. Okroshka is served in plates filled with kvass and seasoned with sour cream. To taste, you can add mustard or grated horseradish to the okroshka.

Okroshka meat recipe

What you need to prepare meat okroshka:
Boiled beef - 200 g, cucumbers - 3 pcs., boiled eggs - 2 pcs., sour cream - 4 tbsp. spoons, kvass - 2 l, dill - 60 g, green onions - a bunch, sugar - 20 g, mustard - 8 g, salt

How to cook meat okroshka:
Cut the beef and cucumbers into strips. Chop part of the green onion and grind it with salt until juice appears, add mustard. Separate the yolk from the white, mash the yolk, and chop the white into strips. Combine kvass with salt and sugar and mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka with kefir recipe

Kefir - 1 liter; kvass or mineral water with gas - 0.5 liters, boiled potatoes - 2 pcs; radishes - 5 pcs., boiled sausage (boiled meat) - 200 g, boiled chicken egg - 2 pcs., fresh cucumber - 1-2 pcs., radishes and green onions - 0.5 bunch, mustard - 1 tsp. , sour cream, salt, spices - to taste.

How to prepare okroshka with kefir:
The recipe for making okroshka with kefir is not very different from the classic okroshka with kvass. The main thing to remember is that delicious okroshka with kefir, like tasty okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka with kefir is prepared in the same way as okroshka with kvass with mustard, the ingredients are cut into small pieces and mixed with dressing.

Vegetable okroshka recipe

What you need to prepare vegetable okroshka:
Bread kvass - 2 liters, boiled carrots - 1 pc., boiled potatoes - 3 pcs., radishes - 5-6 pcs., cucumbers - 2 pcs., boiled eggs - 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.

How to prepare vegetable okroshka:
Cut the vegetables into strips, combine with a finely chopped egg and onion, mashed with salt. Stir. When serving, put a vegetable side dish on a plate, add salt, add a little mustard and pour kvass. Serve the sour cream separately.

Okroshka with whey recipe

What you need for whey-based okroshka:
Whey - 1 liter; boiled potatoes - 2 pcs.; boiled meat or sausage - 200 - 300 gr.; fresh cucumber - 1-2 pcs.; fresh radish - 4 pcs.; boiled chicken eggs - 2 pcs.; green onions - 1 bunch, dill - 1 bunch, mustard - 1 tsp; sour cream, salt.

How to prepare okroshka with whey:
Okroshka made with whey is very tasty and healthy, because whey contains a lot of microelements beneficial to the body. Wash and dry fresh vegetables, peel boiled potatoes, also peel boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about the dressing. This is sour cream, mustard and salt. You must first mix sour cream with mustard, and then add salt little by little, only this way the okroshka made with whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour in the serum and let it sit.

Okroshka with mineral water recipe

What you need for okroshka with mineral water:
Mineral water okroshka is prepared only using sparkling water. You also need to take boiled potatoes - 2 pcs., boiled eggs - 3-4 pcs., boiled meat or sausage - 300 g, fresh cucumber - 1-2 pcs., fresh radishes - 3-4 pcs., green onions, dill, sour cream, salt.

How to prepare okroshka using mineral water:
Cut vegetables, eggs and meat ingredients into cubes or strips. Chop the greens. For dressing, mix half a glass of sour cream with a teaspoon of mustard. If the mineral water okroshka is not sour enough, add a pinch of citric acid or a drop of table vinegar. Serve sprinkled with herbs.

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The most popular are vegetable, meat and fish okroshkas. The author of many famous books on cooking, William Vasilyevich Pokhlebkin, especially mentions radishes, which coarsen the dish. But in our selection of recipes you will find okroshka options with different ingredients to suit every taste, and radish and sausage lovers will not be offended.

Required Components

Any okroshka should contain two types of vegetables: bland to taste and hot (spicy). The first include potatoes, carrots, fresh cucumbers, turnips, and rutabaga. The second includes green onions, parsley, dill, tarragon, celery. Vegetables are usually cut into small cubes, greens are finely chopped. In meat and fish okroshki, vegetables and herbs should make up approximately half the mass of all ingredients.

In meat okroshka it is best to combine the meat of different animals and birds - it turns out much tastier. But you can get by with boiled beef.

For fish okroshka, tench, perch, pike perch are suitable - they have sweet meat, and from the sea - only cod, as it goes best with kvass and vegetables. Meat and fish are cut into cubes, approximately 1x1 cm.

A common component of all types of okroshka are hard-boiled eggs and sour cream, which are used to season the okroshka as a last resort.

What to fill with?

The choice of kvass and its seasoning with spices is also important. Usually the so-called white okroshka kvass is used for okroshka, which is more sour than regular drinking bread kvass. The spicy dressing consists of either good quality cucumber pickle, or mustard and ground black pepper, previously diluted in half a glass of kvass, or a combination of both.

The dressing should be approximately 1/6 - 1/5 of the okroshka liquid, or from 0.5 to 1 cup per 1 liter of kvass.

It should be noted that, but also whey, and even ayran.

4 Recipes from V.V. Pokhlebkin.

VEGETABLE SUMMER OKROSHKA

1 liter of kvass, 0.5 cups of cucumber pickle, 2 turnips, 1 cup of diced boiled potatoes, 2 fresh cucumbers, 1 cup of green onions, 2 tbsp. spoons of dill, 0.5 tbsp. spoons of parsley, 1 tbsp. a spoonful of mustard, 0.5 teaspoons of black pepper, 3 hard-boiled eggs.

VEGETABLE OKROSHKA AUTUMN

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 carrot, 1 turnip, 0.75 cups of diced boiled potatoes, 0.75 cups of chopped salted mushrooms, 1.5 fresh cucumbers, 1 cup of green onions, 1 onion, 1 tbsp. spoon of dill, 1 tbsp. spoon of celery or chervil, 1 apple, 2 hard-boiled eggs, 0.5 tbsp. spoons of mustard, 0.5 teaspoons of black pepper.

Boil and cut into small cubes 0.5 cm of root vegetables, also chopped cucumbers, apples, mushrooms, finely chopped spicy herbs and onions, combine with a spicy dressing diluted in cucumber brine, let stand for 20-30 minutes.

Pour kvass, salt, stir, season with chopped eggs.

MEAT OKROSHKA

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 cup of boiled meat, finely chopped, 1 rutabaga, 0.75 cups of boiled potatoes, finely chopped, 1 onion, 0.75 cups of green onions, 1.5 fresh cucumbers, 1 pickled cucumber, 2 hard-boiled eggs, 1 tbsp. a spoonful of parsley, celery, dill, 1 tbsp. spoon of mustard, 0.5 tbsp. spoons of tarragon greens, 0.5 teaspoons of ground black pepper.

FISH OKROSHKA

1.25 liters of kvass, 1 cup of cucumber pickle, 1 cup of finely chopped fish, 2 carrots, 0.75 cups of potatoes, 1 cup of green onions, 1 onion, 2 fresh cucumbers, 1 tbsp. spoon of parsley, 2 tbsp. spoons of tarragon and dill, 3 hard-boiled eggs, 0.5 lemon, 0.5 teaspoons of black pepper.

Popular recipes

OKROSHKA SPRING

Cut boiled potatoes, radishes, fresh cucumber into small cubes or strips, chop lettuce leaves with your hands. Grind green onions (chopped) with salt until the juice comes out. Grind the egg yolks with mustard, salt and sugar, pour in kvass. Add prepared vegetables and chopped protein. Finally add salt.

Keep the okroshka in the cold for no more than 15-30 minutes, otherwise the soup will become tasteless. (bread kvass - 1 l, potatoes (boiled) - 3-4 pcs., radishes - 100g, green salad (leaves) - 2-3 pcs., cucumber - 1 pc., green onions (chopped) - 2-3 tbsp. .l., egg (hard-boiled) - 1-2 pcs., sour cream - 3-4 tbsp., mustard - 1 tsp., sugar, salt - to taste, chopped dill - to taste.)

OKROSHKA URAL

Boil potatoes, carrots, peel, cut into small cubes. Also cut radishes and fresh cucumbers into cubes. Sort the sauerkraut and onion and chop finely. Place the prepared vegetables in a saucepan, add kvass, and add chopped egg whites. Mash the yolk well, dilute with kvass, combine with other products.

Serve sprinkled with dill and season with sour cream.

(Potatoes - 250 g, eggs - 5 pcs., sauerkraut - 150 g, carrots - 100 g, green onions - 150 g, cucumbers - 150 g, dill (greens) - to taste, mustard, salt - to taste., kvass - 1 l)

FISH OKROSHKA WITH HORSERADISH OR RADISH

Cut the fish into fillets, boil, cool and cut into pieces. Chop the eggs. Grate fresh cucumbers and radishes (small) on a grater with large holes. Grind the onion with salt.

If okroshka is prepared with horseradish, grate it on a fine grater, then add it to the kvass and mix.

Combine the prepared products, pour kvass, add sour cream and sprinkle with dill. Serve okroshka with hot boiled potatoes, sprinkled with dill.

(rye kvass - 1.5 l, fish - 500 g, green onions (finely chopped) - 1/2 cup, cucumber - 3 pcs., egg (boiled) - 2-3 pcs., potatoes (boiled) - 3 pcs., radish - 1 pc., horseradish (small root) - 1 pc., sour cream - 2-3 tbsp., greens - 1 bunch, salt - to taste.)

OKROSHKA WITH Krill MEAT

Bring the krill meat to a boil and break it into pieces. Finely chop the green onions. Grind a quarter of the boiled egg yolks and sour cream with table mustard, salt, sugar, grind a quarter of green onions with salt; Combine everything with kvass and mix. Finely chop the hard-boiled eggs.

When serving, place all the chopped products in plates, pour in seasoned kvass, add sour cream and sprinkle with finely chopped herbs.

(kvass - 1.5 l, krill meat (boiled-frozen) - 200g, egg (boiled) - 2, cucumber - 3 pcs., green onions (finely chopped) - 1/2 cup, potatoes (boiled) - 2 pcs., sour cream - 2-3 tbsp, table mustard - 1 tsp, sugar - 1 tsp, greens - 1 bunch, salt - to taste.)

BEET OKROSHKA

Finely chop the green onions and dill. Place in the bowl in which the okroshka is prepared, add salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Pour in kefir.

(green onions, dill, egg - 3-4 pcs., cucumbers - 300g, radishes - 1 bunch, beets (boiled) - 1 pc.)

OKROSHKA WITH CAULIFLOWER

Wash the cauliflower, separate into florets and boil in salted water. Wash, peel and boil the carrots in a small amount of water, after cutting them into circles or cubes. Hard boil the eggs, peel and cut into slices. Mix cauliflower, carrots and eggs, pour kefir diluted with water, add salt, and add finely chopped parsley.

(kefir - 500 g, water (boiled) - 500 g, cauliflower - 500 g, carrots - 100 g, egg - 2 pcs., parsley (greens) - 10 g, salt - to taste.)

MUSHROOM OKROSHKA

Sort salted or pickled mushrooms, rinse and finely chop. Boil potatoes in their skins, peel and finely chop. Grate the peeled horseradish and chop the green onions. Place everything in a saucepan and pour in bread kvass, stir well, add salt, season with half the sour cream, pour over the rest and serve.

(bread kvass - 2 l, salted or pickled mushrooms - 200 g, green onions - to taste, potatoes - 4-5 potatoes, horseradish - 50 g, dill - to taste, sour cream - 5-6 tbsp. salt - to taste)

OKROSHKA WITH NUTS

Beat sour cream or yogurt with a mixer. Add crushed garlic, salt and pepper to the resulting mass. Cool thoroughly. Cut the cucumber into thin slices and grate the radishes. Before serving, mix sour cream (yogurt) with ground nuts. Place a few slices of cucumber and some radishes on a plate and pour the mixture over it.

(thick sour cream or yogurt - 2 cups, walnuts (ground) - 4 tbsp., cucumber - 1 pc., radish - 2-3 pcs., garlic - 1 clove, salt, pepper - to taste, dill - to taste.)

OKROSHKA WITH SMOKED SAUSAGES

Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not mash them), grind the onion with salt. Mix everything, add dill, salt, add kvass.

(radish - 1 bunch, potatoes - 5-6 pcs., egg - 2 pcs., cucumbers - 4-5 pcs., sausages (smoked) - 3-4 pcs., dill (large bunch) - 1 pc., green onions, kvass.)

FRUIT OKROSHKA

Peel the melon, apples, cut into cubes. Scald and peel the peaches and chop the pulp. Wash the cherries and remove the pits. Chop the sorrel and lettuce. Grind the cherries, fruit peels, pour boiling water and prepare the infusion for 1.5-2 hours. Pour the infusion over the cooked fruits. Serve with sour cream and xylitol.

(fruit infusion - 300 ml, apples - 40 g, melon - 20 g, peach - 50 g, cherry - 40 g, sorrel - 15 g, lettuce - 20 g, xylitol - 10 g, sour cream - 15 g)

National soups like okroshka

OKROSHKA IN ABKHAZIAN

Cut the cucumbers into cubes, chop the radishes and onions, then put them in a saucepan or deep bowl, pour in sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Boil the eggs hard-boiled, chop finely and add to the soup. Before serving, sprinkle with finely chopped dill.

(sour (fermented) milk - 3-3.5 glasses, water - 1-2 glasses, green onions - 50-75g, green cucumbers - 150 g, radishes - 50 g, garlic - 1-2 cloves, dill (greens) - 4 -5 pcs., egg - 2 pcs., salt and adjika - to taste.)

OKROSHKA IN LITHUANIAN

Fry the minced meat in a small amount of fat. Grate the onion and place it in the meat while frying.

When the minced meat has cooled, mix it with finely chopped cucumbers, eggs and green onions. Place on plates and top with chilled kvass.

Chop the garlic and mix with mayonnaise. Place no more than 1 tbsp on each plate. l. such a dressing, otherwise the garlic will overwhelm the taste of other ingredients.

(bread kvass - 1 l, minced meat - 500 g, cucumbers - 2 pcs., onions - 1 pc., green onions - 100 g, egg - 2 pcs., sour cream - 100 g, salt, pepper - to taste, garlic - to taste, mayonnaise - to taste.)

OKROSHKA ASHGABAD

Cut all ingredients into small cubes. It is allowed to replace fresh cucumbers with pickled cucumbers and radishes, and lamb with beef and lean pork. Okroshka is also prepared with potatoes, reducing the amount of meat by 20 g.

(chal (made from kefir) - 300 ml., lamb - 120 g, green onions - 40 g, cucumbers - 80 g, sour cream 20 g, egg - 1/2 pcs., dill - 50 g, salt - to taste.)

RUSSIAN OKROSHKA

Pour beer over raisins and let stand for several hours. Then add cinnamon, sugar, diced lemon to it. Dry the black bread in the oven or toaster and grate it. Add to beer mixture. Cool the bowl with okroshka in the refrigerator. They eat beer okroshka, like any other, cold.

(light beer - 2 glasses, raisins (small, seedless) - 3 tbsp., black bread - 2 pieces, sugar - 1 tbsp., lemon (slices) - 2-3 pcs., cinnamon - to taste .)

MEAT OKROSHKA WITH KEFIR IN TURKMEN STYLE

In kefir, put cold boiled meat cut into small cubes, pieces of fresh cucumber or radish (you can do both together), chopped egg, sour cream. Grind the chopped green onions with a little salt until the juice comes out, then add them to the soup. Season with chopped dill, salt and a pinch of sugar, keep in the cold for about 30 minutes and serve immediately.

(kefir or curdled milk - 1 l, boiled meat (beef, pork, lamb) - 150 g, green onions (chopped) - 3 tbsp., cucumbers or radishes - 150 g, sour cream - 3 tbsp., egg ( hard-boiled) - 1 pc., dill (chopped) - 1 tbsp., sugar, salt - to taste.)

- use dishes that do not oxidize;

- potatoes for okroshka should be boiled in their skins, but it is better to mash them and serve them separately;

- it is better to chop hard products finely, otherwise large hard pieces will stand out from the overall ensemble of taste;

- if you use boiled vegetables, you need to put them in cold water and cover with a lid - this will preserve the maximum amount of vitamins;

- horseradish goes well with fish okroshka, and mustard goes with meat, vegetable and mushroom okroshka;

- if the filling is not sour enough, you can add apple cider vinegar, lemon juice or citric acid to the okroshka;

- salt the okroshka in a plate; salt will give the dish the desired flavor;

- if you add sugar to okroshka, its taste will become more refined;

- do not skimp on sour cream;

- improvise!