Okroshka with kvass: 5 best recipes with photos and step-by-step instructions

Manufacturing method:

Boil potatoes and eggs, cool, peel and cut into small cubes. Carefully wash the cucumbers and radishes and also cut them into cubes. We cut the sausage in the same way as all other ingredients. We cut the onion into small rings, finely chop the dill. Place all the ingredients in a large bowl and mix thoroughly. Serve okroshka with kvass, half hard-boiled eggs and herbs. It is better to take unsweetened kvass - especially for okroshka.

Vegetable okroshka with kvass

Ingredients:

• Unsweetened bread kvass - 1 l;
• Boiled potatoes - 2 pieces;
• Boiled beets - 1 piece;
• Boiled carrots - 1 piece;
• Green onion (feather) - 60 g;
• Cucumbers - 2 pieces;
• Radishes - 4 pcs.;
• Sour cream - 2 tablespoons;
• Boiled chicken eggs - 2 pieces;
• Sugar - 1 teaspoon;
• Salt - to taste;
• Mustard - to taste.

How to cook:

1. Boiled and cooled beets, carrots, as well as fresh cucumbers and radishes, cut into small cubes. Grate the boiled potatoes. Finely chop the green onion and mash it with a spoon, adding a little salt so that it becomes soft and releases its juice. Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

2. Combine mashed green onions with potatoes, yolks, sour cream, sugar, salt, mix it all, dilute with kvass, add chopped beets and carrots.

3. When serving, add chopped dill to the okroshka.

Okroshka on kvass with semi-smoked sausage

In order to give the refreshing okroshka on kvass the most catchy look. special taste, with a smoke - you can use half-smoked sausage instead of boiled sausage. The dish turns out to be very tasty and helps to vary the summer table.

Ingredients:

• 2 liters of homemade kvass;
• 100 g sour cream;
• 150 g half-smoked sausage;
• 2-3 new cucumbers;
• 3 chicken eggs;
• 6 potatoes;
• A bunch of green onions;
• A bunch of dill;
• Salt - to taste.

Manufacturing method:

Boil the potatoes in their skins until tender, cool, peel and cut into small cubes. Boil the eggs hard, cool and finely chop. Cut the kola into small cubes. Chop green onions and dill. Cut the cucumbers into small cubes, having peeled them first. Place all the ingredients in a large saucepan or bowl and mix with sour cream. Fill the okroshka with kvass and serve with black bread.

Okroshka on kvass with beef

Remember that okroshka with kvass is an ordinary dish, which implies the presence of a certain set of ingredients, without which this cool soup will not have the same taste. We are talking about new radishes and cucumbers and, naturally, kvass itself. You can experiment with other components as your own sense of taste will give you a hint. For example, almost everyone replaces sausage in okroshka with boiled beef, and for good reason - the taste of the dish is excellent!

Ingredients:

• 40 g of fresh cucumber,
• 40 g peeled boiled potatoes,
• 40 g radish,
• 60 g boiled beef,
• 4 arrows of green onions,
• Hard-boiled chicken eggs - 2 pieces,
• 2 sprigs of dill, salt and pepper to taste.
• For filling: 600 ml of ready-made unsweetened kvass,
• 2 tbsp. l. sour cream, grated horseradish to taste, Dijon mustard to taste.

{Instructions}:

Cut cucumbers, boiled potatoes, radishes, boiled eggs, boiled beef into small cubes. Chop dill and onion. Place vegetables and herbs into a serving plate separately, without mixing, and place beef in the center. Serve cool kvass in a jug, horseradish, mustard, and sour cream separately in gravy boats. Pour kvass over the ingredients in a plate and add sauces to taste.

Okroshka on kvass with beets

A very exciting version of homemade okroshka with kvass is prepared with beets and 2 types of cucumbers - salted and fresh. The taste is extraordinary and the ordinary dish itself is greatly transformed.

Ingredients:

• Beetroot – 200 g;
• Carrots – 2 small pieces;
• 1 fresh and pickled cucumber each;
• 1 chicken egg;
• 3 glasses of bread kvass;
• 1 tsp. vinegar and sugar;
• 45 ml sour cream;
• Green onions;
• Dill;
• Salt - to taste.

Manufacturing method:

We carefully wash the beets, peel them and cut them into narrow strips. Fill the beets with water and vinegar and simmer for about 20-30 minutes over low heat. Then cool the beets along with the broth. Boil the carrots, peel and cut into small cubes. We also cut cucumbers and boiled eggs into small cubes. Chop the onion and dill. Mix carrots, eggs and cucumbers along with sour cream, onions, sugar and salt in a deep bowl. Mix everything thoroughly and add the beets along with the broth. Mix everything again and fill it with kvass. Serve okroshka with dill and a piece of ice.

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Okroshka with kvass

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There are many options for how to prepare okroshka with kvass, because the basis for it can be a variety of products: meat, sausages, sausages, vegetables (in the lean version it turns out no worse) and even fish. The special, slightly harsh or sweetish taste of kvass is perfect for dressing. To make the soup fresh and fragrant, a lot of herbs are added to it, as well as cucumbers and radishes. For the most special taste, it is recommended to use a small amount of mustard or horseradish. For those who are watching their figure, we can safely say that savory okroshka with kvass at home does not contain many calories, especially if you add just a little low-fat sour cream. In this section you will find both a traditional recipe for okroshka with kvass, and noteworthy original versions for every taste. You can and should experiment with the dish quite a lot!

Okroshka with kvass

Bread kvass and endless leaven

I’ve been using this recipe for I can’t remember how many years! In my opinion, this was the only thing I knew how to cook when I got married. The kvass comes out the best, I can tell you. Refreshing, vigorous, sharp. And it will relieve thirst and become the basis for the most delicious okroshka. Kvass is prepared using sourdough, which can be stored forever. From year to year, I make sourdough in March and until November (or even longer!) There is always delicious homemade kvass in the house. If you're curious, come in.

Okroshka from youth

As long as I can remember, I remember this okroshka recipe for exactly the same amount of time. As a little girl, I stayed in the village all summer. When my grandmother was preparing okroshka, she sent me to the garden (under the window) for onions, horseradish and dill. We didn't have parsley then. We had our own eggs, our own milk, and potatoes. We also made kvass ourselves. That’s why the okroshka tasted amazing. At the moment everything is purchased. Naturally it’s delicious, but... not from our own goods. Quite hot at the moment. It is unrealistic to work in stuffy conditions and being at home is also unbearable. I absolutely cannot stand the heat and stuffiness. To be honest, I prefer winter. Okroshka is a breath of fresh air. Competition “Journey through Ancient Recipes”

Homemade rye kvass

Very tasty kvass, easy to make, perfectly quenches thirst in hot weather, also for making okroshka

Beetroot

Almost everyone loves to eat okroshka in hot weather; in our family they don’t love it because of the combination of the taste of kvass with other products. And we have been eating this dish for many, many years, and we never get bored with it.

Bread kvass without yeast

This is the most ordinary kvass, without any pretense of originality or exclusivity. I looked at the recipes for kvass here, and there is literally none. Maybe some people do it this way, but most of them, like me earlier, thought that making kvass is still a hassle. But it turns out it’s not at all troublesome! I found out about this kvass from my neighbor’s grandmother, it turns out that all the grandmothers around us make this kind of kvass and don’t bother with yeast, boiling and other difficulties! The okroshka on it is just super tasty! You can create any size. I have a 1.5 liter jar in the winter. And 3 liters in the summer.

Kvass vigorous

The most playful and delicious recipe! The kvass comes out vigorous and very tasty! Great for okroshka and just to quench your thirst in the heat! Help yourself!

Homemade kvass and okroshka

My warmest childhood memoirs are related to okroshka. When the heat began, the mother put kvass in a large saucepan. To this day, this is my favorite summer dish. I associate okroshka with summer, with heat, holidays and swifts. When on a hot day you pour some cold okroshka and eat hot potatoes, what else could be tastier?

Spicy ice for okroshka

Every housewife has her own secrets! In the summer, I always have several forms of greenish ice prepared in the freezer. These small pieces of ice are a good addition to okroshka when it’s colder. And the secret is that my men - father, husband and eldest son - love it spicy, and such freezing helps me prepare one okroshka for the whole family, and when serving, add pepper to the powerful half. By the way, green ice is a good preparation for the winter; it goes perfectly with borscht and potatoes.

“Russian” cottage cheese for European countries

This is not a perfect recipe, and maybe not a recipe at all) I came across the fact that, as soon as I post a recipe for products with cottage cheese, girls from France, Switzerland, etc. ask me where I get cottage cheese because the local cottage cheese is in our Russian awareness it is difficult to name. More like sour cream)) But it can be brought to the state of our “Russian” cottage cheese... and not everyone knows about it. Therefore, having already told about this 100 times personally, I decided to show it 101 times to everyone who needs it)))) In general, at the discretion of the administration.. leave this little story here.. or move it to the diaries)

Bread kvass plus alum for baking bread

Two reasons prompted me to prepare kvass. The first one is completely everyday – I just really wanted kvass and okroshka. The second reason is that I want to clarify for the cooks what alum is (my recipe for alum bread uses kvass grounds, but it turned out that virtually everyone who commented on the recipe did not know what alum is and asked where they could get it and even purchase, which led me to the deepest amazement). So, a recipe for the most delicious kvass and kvass (kvass grounds). PS The recipe for kvass is on the website, but it uses, in my opinion, a very huge amount of yeast (60 g), and even when re-making kvass, the creator also allows you to use yeast. In my recipe there is a minimum of yeast and when re-incorporating kvass, they are not used at all.

Okroshka with kvass . The most common option for making okroshka.

Okroshka is a cool soup. In this case, seasoned with kvass. Okroshka contains vegetables (radish, radish, potatoes, fresh cucumber), greens (green onions, dill, parsley), often a meat ingredient (boiled meat, sausage), also boiled chicken eggs, spices.

In order for the okroshka to be tasty, the vegetables and other ingredients in it must be properly cut and chopped. Grate the radishes and cucumbers on a large grater, cut the chicken eggs and potatoes with the meat ingredient into small cubes.

Kvass dressing may have its own variations. There are varieties of kvass. Kvass can be sour, sweetened, made with yeast, breadcrumbs and other ingredients. Usually, a spoonful of sour cream is added to a plate with okroshka, into which kvass is poured for dressing. It improves the taste of the soup.

Okroshka with kvass is served chilled. Half an hour to an hour before serving, pour kvass into the chopped ingredients for okroshka and let it steep in it for a little while.

Wheat and rye bread and unleavened flatbread are served with okroshka. Okroshka is a light, easily digestible dish for breakfast and lunch. Okroshka is especially good for the table during the hot season.

If okroshka is served on a children's table, you should not add hot spices or radishes to it. Also, for the children's table, it is better to use sweetened kvass for seasoning okroshka.

Okroshka with kvass. Traditional and most delicious recipes

Hello, my dears! Spring, to be honest, is not yet cheerful with its warmth. Even though the snow has melted and the sun has appeared, it is still a little cold. But they still promise a hot summer. Oh, these weather forecasters! But let's hope we weren't wrong this time.

And if so, then I want to continue the topic about okroshka. In the previous topic, I already wrote about how to create it using kefir. Now we will have it with kvass, the most popular dressing for cool soup. And it is on it that I most often prepare this dish for my own.

Just the day before yesterday I was preparing it, and I really wanted summer to begin as soon as possible. After all, it tastes even better when cooked with new vegetables. And the smell and taste of the freshest greens, collected directly from the garden and cut into okroshka, cannot be compared with anything.

Can you imagine that there are people who have never tried this soup? I had never even imagined this before.

But I had the opportunity to vacation in Crimea with my son, his friend and the mother of that boy. So, in that family it was not customary to cook okroshka and the poor boy never tried it. And the saddest thing was that he didn’t even like her - cool and sweet. But mine gobbled up both cheeks. This is how it happens!

Well, I hope that such people are in the minority and you, dear friends, will appreciate the recipes I offer. It's mind-blowing that even such a common dish has so many different production methods.

Boiled potatoes are often found in almost all recipes. I like to boil it in its skin, and then peel it when it has cooled. But this is not important, if you don’t like it in its uniform, peel it raw and then cook it. By the way, also boil the eggs ahead of time and cool.

Traditional recipe for okroshka on kvass with sausage and fresh cucumbers

I just make it exactly according to this recipe. I immediately cut it into larger pieces, because I eat it very quickly. Well, besides, I use part of the consistency as a salad, season it with vegetable oil, or mayonnaise, or sour cream. Although I’m unlikely to surprise anyone with this, almost everyone does this.

• Kvass - 1-1.5 l
• Boiled sausage – 300 gr
• Cucumber – 300 gr
• Radish – 200 gr
• Boiled potatoes - 500 gr
• Boiled egg - 3 pcs.
• Greens - to taste
• Salt pepper
• Sour cream

1. Cut potatoes and sausage into small cubes. Finely chop the eggs. Wash the radish and cut into thin slices.

2. We continue to cut the ingredients for the soup. Now cut the cucumbers into cubes. Chop the greens into small pieces and crush them a little, so they will release juice for a stunning smell. . And finally, put all the ingredients in one bowl, add salt, pepper and stir. Pour the kvass into plates.

And sour cream is required for dressing in plates, if desired. Personally, I really like it with sour cream.

Step-by-step recipe for summer soup with meat, but without potatoes

This is the Tatar okroshka method. Thanks to mustard, it has little special taste. But, I want to tell you, this does not in the least spoil the overall memory when you eat it. She's just amazingly delicious. And the recipe also indicates some mysterious “katyk”. This is a Mongolian thick fermented milk product, you can replace it with available analogues.

• Boiled beef - 400 gr.
• Boiled eggs - 5 pcs
• Cucumbers - 4-5 pcs.
• Green onions and dill - a bunch each
• Salt to taste
• Mustard - 2 tablespoons
• Kvass - 1.5 l
• Katyk (can be replaced with thick yogurt or sour cream)

1. Separate the egg whites from the yolks. Set the whites aside for now. Mash the yolks with a fork with mustard until smooth. Transfer the mixture into a saucepan and fill with kvass. Stir and refrigerate.

2. Chop the green onions and place in a separate bowl, add salt and mash. This is done so that the onion releases its own juice and smell.

3. Cut the other ingredients - meat, cucumber and egg whites - into strips and add to the onion. Finely chop the dill and add to the rest of the ingredients. Stir everything and put it in the refrigerator so that the okroshka is properly saturated with all the juices.

4. Pour the kvass directly into the plate and add katyk (or sour cream). Bon appetit!

Cool soup with mustard and horseradish

You can create a special okroshka using this recipe. Plus, cutting and arranging vegetables is already different from those suggested above. But it comes out spicy and warm at the same time. Try to cook using this method. And the set of goods is ordinary. If desired, you can replace sausage and boiled ham, reduce or increase the proportions of ingredients.

• Boiled sausage – 200 gr
• Cucumbers - 2 pcs.
• Eggs - 6 pcs.
• Radishes – 5 pcs.
• Potatoes - 2 pcs.
• Dill, green onions, parsley - a bunch each
• Mustard - 1 tablespoon
• Horseradish - 1 tablespoon
• Salt - to taste
• Bread kvass

1. Place the eggs in boiling water and cook for 10 minutes. Then cool, peel and cut into cubes. Place in a deep dish or pan. Cut the sausage into cubes too and add to the eggs.

2. Peel the cucumbers and cut into slices. Cut the radishes into small cubes. Chop all the greens. And put everything in a dish.

3. Boil the potatoes, cool them and peel them. Grate it on a large grater and add to the vegetables. Salt all the products, stir and our okroshka mixture is ready.

4. Mix horseradish with mustard. You will get a special sauce. Pour the kvass directly into the plate, add sour cream and sauce. That's it, enjoy this refreshing soup.

Video on how to properly prepare okroshka

And for those who like to look at recipes rather than read, I found a good video. The recipe is suitable for production not only with kvass, but also with other gas stations. And if you don’t season it with anything watery, you’ll get a good summer salad.

The range of products is completely traditional, but there is a “zest”. And not even alone. So take a look and maybe this particular method will become your favorite.

Well, how about you? Rated? Not yet? I highly recommend trying to cook as described in this video. I’ve already made a note for myself.

The most delicious meatless meatless recipe

Here's another recipe. Try okroshechka Tambov style. It can be called lean because no meat is added. But, prepared in this way, it will be very fragrant and truly summer, especially if all the vegetables are taken only from the garden.

We will need the following ingredients:

• Boiled potatoes - 3-4 pcs.
• Boiled eggs - 4 pcs
• Cucumbers - 5-7 pcs.
• Radishes - 10-12 pcs.
• Green onions and dill - a bunch each
• Salt - to taste
• Sour cream 10% – 150 g
• Kvass - 1 l

1. Chop the green onions fairly large and place in a bowl. Add 0.5 teaspoon of salt and grind it into a paste. Place in a dish containing all the ingredients.

2. Grate the radishes on a small grater directly into the dish. Peel the cucumbers and literally grate them into the dish.

3. Mash two boiled eggs with a masher in a separate bowl. And then add to the rest of the vegetables.

4. Leave one potato, crush the rest of the boiled potatoes into puree and add to the common dish. It is better to mash the potatoes while they are still hot, straight from the stove.

5. And now crush all the vegetables and eggs in the dish with a masher.

6. Then take the remaining potatoes and eggs and cut them into cubes. Add to dish.

7. Season everything with sour cream, stir and pour kvass evenly, stirring. Leave to sit for 30 minutes. When serving, sprinkle finely chopped dill on a serving plate.

The okroshka will turn out to be very fragrant, rich and simply indescribably tasty.

I am sure that you have now discovered at least one new recipe for yourself. I advise you to try cooking it using different methods and every time you will amuse yourself and your family with an inimitable soup.

That’s all I have for now, but soon there will be even newer, delicious recipes. All the best for you!