Refreshing okroshka with kvass and kefir: step-by-step recipe

In the summer, easy recipes are especially popular to help cope with the heat and not overload the digestive system. Okroshka with kefir and kvass is a variation of the usual recipe, which is simple and quick to prepare, while the dish perfectly serves as a summer refreshing lunch.

About the dish

Okroshka has been known in Russia for several centuries; it was prepared in Rus', but the recipe looked little different. Kvass was always used as a dressing, but there was certainly no sausage yet. Instead, they used scraps of meat that were left over from making other dishes. At the moment, fermented milk products, such as drink and ayran, are increasingly being used as dressings; such options are gaining immense popularity. This recipe is a combination of two different versions of everyone's favorite cool soup.

Making okroshka with kvass and kefir is very simple, but there are several aspects that will help you create an even tastier soup.

Making Tips

Not many people understand, but a regular sweet drink is not suitable for making cool soup. Most often, this particular mistake does not allow you to enjoy the taste of this first dish and makes it hateful in the summer diet. For refueling, you need to take snow-white kvass - it is difficult to find in the store, but you can prepare it without the help of others. Specifically, it produces a more delicious okroshka.

The flavors in this cold soup should combine and complement each other. So, both unleavened basic vegetables, such as potatoes, radishes and cucumbers, and products with the richest taste: meat or sausage, greens are added to okroshka. To make the taste more balanced and pronounced, the amount of spicy and insipid goods must be in a 1:1 ratio. It is also necessary to cut the ingredients correctly: all pieces should be of similar thickness and size, so that no one ingredient stands out more than another.

The okroshka comes out indescribably delicious with different dressings. Such a dressing can be sour cream and garlic sauce or homemade sauce - boiled yolks, pureed with salt and black pepper. Place the dressing in the center of the plate and then stir if desired.

A detailed step-by-step recipe for okroshka with kefir and kvass will help you prepare the most delicious dish simply and the first time.

How to create okroshka with kvass and kefir: traditional and modern recipes

Okroshka is one of almost everyone’s favorite dishes of Russian state cuisine; it is especially good in the summer because it is served cool and is incredibly refreshing. An additional advantage of the dish is its low calorie content. Half a liter of this soup “weighs” about 300 kilocalories, although it all depends on the recipe chosen. In addition, okrosheka is very useful for our body, because its main component is vegetables, which contain a huge amount of vitamins. Vegetables and herbs also contain a lot of fiber, especially if you move away from the traditional recipe for making okroshka and cut everything into it quite coarsely, rather than finely chop it.

Regular okroshka is made with bread or flour kvass (snow-white), the most modern versions are sweet bread kvass (kariya), drink, ayran. Here are more common recipes on how to create okroshka using kvass and kefir.

Okroshka on kvass with radishes (traditional recipe)

kvass (snow-white, can be with horseradish) – liter,
radish - bunch,
green onions - three or four pieces,
parsley, dill - three or four sprigs,
chicken egg - two,
cucumbers – two medium sizes
sour cream – 200 g,
salt - to taste, boiled chicken breast - one piece (optional).

Boil the eggs, peel and chop.
Finely chop the greens (onion, dill, parsley).
Put the greens in a bowl, add salt, remember well - you will immediately feel the freshest summer smell.
Grate the cucumbers (you can use a large grater), and together with the juice that has been released, put the cucumbers in the same bowl where the greens are already lying.
Wash and finely chop the radish, add to the cucumbers and herbs.
If you don’t understand how to create the most satisfying okroshka, add a little meat and sausage to it; chicken breast is ideal.
Add sour cream, pour cool kvass, stir and pour into plates. Ideally served with boiled fried potatoes.

Okroshka on kvass with radishes and sausage (modern recipe)

How to create okroshka with sausage? Almost the same as traditional okroshka with kvass, but this will be a modern recipe. To make this cool soup, you can use any kind of bread kvass; you need to take a little more of it than according to the previous recipe - about one and a half liters, because the size of the “hard” ingredients will also increase due to the use of sausage. Boiled sausage (“Doctorskaya”, “Ostankinskaya”, “Lyubitelskaya”, “Chaynaya”, etc.) is ideal; you will need 250-350 g of it.

Diet okroshka on kefir with radishes (recipe for weight loss)

1% drink – 900 ml,
mineral water - a glass (the drink and mineral water can be replaced with a suitable amount of ayran; in this case, you should not add salt to the dish),
radish - bunch,
cucumber - two medium sizes,
green onions, parsley, dill - a small bunch each,
salt - to taste.

Wash and cut the radishes and cucumbers into small cubes or slices.
Chop the greens.
Place everything in a bowl or pan, add salt, add kefir and mineral water, stir and serve. Cool soup prepared according to this recipe is very healthy, low in calories, and helps improve digestion and weight loss. Suitable for those who do not eat meat. So this okrosheka can be considered vegetarian. Strictly speaking, any vegetable okroshka, especially if made with kvass, can be served to vegetarians - they will like it, obviously, if you exclude eggs, which almost all “vegans” do not eat.

Brine made with kefir (modern recipe)

kefir or ayran - liter,
chicken eggs - two pieces,
fresh cucumbers - two medium ones,
lightly salted cucumbers - two medium ones,
radishes - four medium-sized pieces,
green onions - two pieces,
salt - to taste,
cilantro - a tablespoon.

Chop the onion and radish; you can also do this in a blender.
Cut the rest into small pieces.
Place in a saucepan, add salt, add cilantro, pour in cool kefir and pour into plates. If you want to create the least thick okroshka, you can dilute it with a glass of mineral water.

Vegetable okroshka with kvass (regular recipe)

bread kvass - one and a half liters,
potatoes - two pieces,
carrots - one,
peas (canned can be used) – two heaped tablespoons,
fresh cucumbers - two medium sizes,
chicken egg - half a dozen,
sour cream – 200 g,
greenish onion - bunch,
dill - bunch,
salt, sugar - to taste,
table mustard - three huge spoons.

Boil the vegetables, carrots and potatoes, mince or grate.
Grate the cucumbers.
Chop the onion and dill as finely as possible.
Boil the eggs, peel, remove the yolks, cut the whites and add to the vegetables, grind the yolks with mustard, sugar and salt.
Add kvass to the yolks and stir.
Add vegetables, egg whites, and peas to the kvass.
Pour into plates, place a spoonful of sour cream in each. Served as an independent first course.

Meat okroshka according to the classic recipe

This okroshka is prepared literally the same way as vegetable okroshka. But the meat okroshka recipe does not imply the use of vegetables such as carrots and potatoes. No need for peas either. All this is replaced with boiled beef, which will need 300 g per one and a half liters of water, and must be finely chopped. You can also eat chicken breast.

Mushroom on kvass

You can create okroshka with mushrooms in a similar way. Its composition is practically no different from the classic vegetable one, but the peas are replaced with pickled mushrooms, of which you will need 300 g. If they are large, then it is better to cut them into 2-4 parts before adding okroshka, and add honey mushrooms completely.

Recipes for traditional okroshka with kvass sausage

Okroshka is an indescribably tasty first dish of Russian state cuisine. This cool soup is usually prepared in the hot summer heat, as it not only perfectly relieves hunger, but is also remarkably refreshing.

Types of okroshka
Recipe for kefir with sausage
Cooking with kvass and sausage
Calorie content of okroshka
Recipe with kefir and mineral water

Types of okroshka

At first in Rus' this dish was prepared incredibly simply - the vegetables that were in the house and the freshest greens were finely chopped into a huge saucepan and poured kvass over it all. This is how the recipe for traditional okroshka, made with kvass, was born.

In the future, a huge number of different options for making this dish have arisen, for example:

Apart from various vegetables, now boiled sausage or finely chopped boiled meat is actually constantly added to this cool soup. It is also possible to make okroshka with fish; here they most often use cod, sturgeon, pike perch or tench;
ordinary Russian kvass is often replaced with kefir, mayonnaise, sour cream, whey, yogurt, broth or mineral water;
You can also add table vinegar to it during the preparation process.

Try the recipe for how to prepare okroshka with kefir and kvass, and also find out whether it can be eaten by those who care about a slim figure.

Recipe for kefir with sausage

On a hot summer day, this indescribably delicious cool soup will be a good way to satisfy your hunger without wasting a lot of time on cooking.

Potato;
3 chicken eggs;
150 g boiled sausage;
greenery;
3 small cucumbers;
sour cream;
salt;
pepper;
drink.

Cooking with kvass and sausage

2 large potatoes;
4 chicken eggs;
3 cucumbers;
3-4 radishes;
greenery;
kvass.

In advance you need to boil and cool 2 large potatoes and 4 chicken eggs.
Next, finely chop all the ingredients - potatoes, 3 new cucumbers, radishes - 3-4 pieces.
Stir, add salt to taste and add 1.5 liters of kvass.
Wash the freshest herbs, for example, dill, parsley and green onions, and finely chop them.
Peel the eggs and cut each one into halves.
Before serving, place half a boiled egg on each plate and garnish with chopped herbs on top. A tasty and nutritious dish for a hot summer day is ready!

Calorie content of okroshka

Every housewife prepares this eternal Russian dish in her own way. Naturally, the calorie content of okroshka made with kefir or kvass directly depends on the ingredients included in it.

If lean pork is used as a meat component, and kvass is used for dressing, the calorie content of this dish will fluctuate in the range of 60-65 kcal per 100 grams. Since boiled meat is almost always replaced with affordable boiled sausage, the calorie content of okroshka in this version will be about 88 kcal per 100 grams.

The nutritional value of cool kefir soup, depending on its ingredients, will be:

if only vegetables are consumed – 38 kcal per 100 g;
vegetables with eggs and mayonnaise – 53 kcal per 100 g;
with sausage – 128 kcal per 100 g;
with lean beef or pork - about 95 kcal per 100 g;
with boiled meat and sour cream – 117 kcal per 100 g.

Thus, this dish is quite high in calories.

For those who care about the proportions of their own figure, traditional options with the addition of sour cream and boiled sausage are not suitable. You can prepare a light vegetarian vegetable soup without adding meat, fish or sour cream. Also, okroshka made with kefir and mineral water, the calorie content of which does not exceed 48 kcal per 100 grams, is ideal for losing weight and maintaining weight.

Recipe with kefir and mineral water

This version of the Russian cool soup is suitable not only for those who want to finally lose excess weight, but also for pregnant and lactating women.

Potato;
5 chicken eggs;
200 g radish;
300 g cucumbers;
greenery;
200 ml. fat kefir;
mustard;
salt;
pepper;
mineral water.

Boil 0.5 kg of potatoes directly in the skins, then cool, peel off the skins and
chop finely.
In a separate bowl, hard-boil 5 chicken eggs, cool in cool water, peel and chop finely.
Thoroughly wash 200 grams of fresh radishes and 300 grams of cucumbers, remove the skin if desired and chop finely.
Wash and finely chop fresh herbs, for example, green onions and dill.
Mix all ingredients.
Next you need to prepare a dressing: add 1 teaspoon of mustard, 0.5 teaspoon of salt and 0.25 teaspoon of ground dark pepper to 200 ml of full-fat kefir.
Leave the dressing for 20-30 minutes, then add it to the consistency of the ingredients of the upcoming soup.
Pour in 1 liter of carbonated mineral water and put the okroshka in the refrigerator for 30-40 minutes.

There are so many ways to make this delicious summer dish. In addition, each family may have its own secrets on how to prepare tasty and nutritious okroshka.

Don’t be afraid to experiment, and you will always be ready to amuse your household with a delicious soup that is incredibly easy to prepare.

Let's hit the okroshka, baby: 6 recipes for cool soup with kvass and kefir

Summer has arrived, weather forecasters soon promise serious heat, and this is the right time for cool soups, the most popular of which is okroshka. It would seem that everything is simple: you need to chop the vegetables finely, add a lot of herbs, sausage or boiled meat and pour over. kvass or kefir? What makes this soup tastier is a constant debate. Almost everyone has absolutely no idea how one can consume such a set of ingredients with kvass, and opponents are convinced that this drink is the only option! Whatever you think about okroshka, most of it will be eaten over the next couple of months. Let's join.

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Food
Soup
Okroshka
Savory recipes

Photobank, recipe creator: instagram.com/lyubimkina.a/

OKROSHKA WITH BOILED MACKELER ON RYE KVASS

Ingredients:
Onions, dill
Salt to taste
Fresh cucumbers
Eggs
Radishes
Boiled mackerel
Rye kvass

Manufacturing process:
1. Finely chop the onion and dill and pour into a container, add salt to taste and mash with a grinder so that the greens release their juice.
2. Grate the freshest cucumbers, boiled eggs, and radishes.
Add to greens. 3. Add small pieces of boiled mackerel (be sure to remove bones and anything unnecessary).
4. Season all this with chilled homemade rye kvass (snow-white).

Kvass can be replaced with kefir and the consistency of kefir with mineral water. Instead of fish, you can eat sausage without fat or boiled beef.

Photobank, recipe creator: instagram.com/alinka.lucky/

OKROSHKA WITH KVASS

Ingredients:
Medium size potatoes 4 pcs.
⠀ Milk/doctor’s sausage 250-300 g (or reciprocal lean meat)⠀
Radish 150-200 g⠀
Medium-sized cucumber 2-3 pcs.⠀
Egg 3-4 pcs.⠀
Green onions 4-6 feathers⠀
Salt⠀
Dill greens and small bunch of parsley⠀
Sour cream for serving⠀
Snow-white or bread kvass 1.5-2 l

Manufacturing process:
1. In salted water, boil the potatoes with their skins on and cook the eggs (in salted water so that they don’t burst).⠀
2. Three potatoes and cucumbers on a large grater. Chop the radishes finely and thinly, if you wish, you can also grate them on a large grater grater
Cut the sausage or meat and eggs into small cubes. Finely chop the onions and greens.⠀ 3. In a large bowl (where all the okroshka will be), grind the green onions with salt so that they become softer and release the juice.
Add all the ingredients to the same bowl and mix well.⠀ 4. Place on plates and fill with your favorite kvass, add a spoonful of sour cream and mix.⠀

Photobank, recipe creator: instagram.com/dom.retsepty/

OKROSHKA WITH CHICKEN WITH KEFIR

Ingredients:
Boiled chicken 300 g
Chicken egg 3 pcs.
Potatoes 3 pcs.
Cucumber 3 pcs.
Green onion 20 g
Parsley (dill) 10 g
Drink 500 ml
Carbonated water 500 ml
Salt to taste

1. Boil potatoes, eggs and chicken until tender, cool, chop finely and place in a saucepan.
2. Wash, peel, finely chop the fresh cucumber, green onion, parsley and dill and add to the pan.
3. Pour a drink of any fat content into the pan. Add sparkling water, salt to taste. The thickness of the okroshka can be adjusted with water.

Photobank, recipe creator: instagram.com/mihail_volya/

FOR VEGANS: OKROSHKA WITHOUT POTATOES WITH KVASS

Ingredients:
Cucumber
Sweet pepper
Green peas
Carrots
Corn
Tofu
Soy meat
Celery stick

Greens
Basil
French mustard Lime
juice
Homemade kvass
Vegan “mayonnaise” or “sour cream” from sunflower seeds

Manufacturing process:
1. Boil the ingredients that need processing.
Finely chop all ingredients and place in a saucepan. 2. Mix mustard and lime juice with kvass. Add mayonnaise or sour cream to okroshka and pour kvass.

How to make homemade kvass:
Dry dark bread in the oven until scorched. Pour boiling water over the crackers (for 2 loaves – 10 liters). After three hours, strain the infusion, add a packet of 11 grams of yeast and half a kilo of sugar, add water to 10 liters. Cover with gauze and place in a warm space. When foam appears on top, pour it into bottles, throwing three raisins into each. Place in the refrigerator, after 12 hours the kvass is ready.

Photobank, recipe creator: instagram.com/themitts_cooking/

OKROSHKA WITH BEEF ON KEFIR

Ingredients:
Boiled beef 400 g
Beef broth 1 l
Cucumbers 3-4 pcs.
Potatoes 4 pcs
. Greens (onion/dill/parsley) 1 bunch each.
Eggs 4-5 pcs.
Drink 600 ml

Manufacturing process:
1. Boil potatoes, eggs and meat, then finely chop all the ingredients.
2. Fill everything with meat broth and mix with kefir. Salt, pepper and put in the refrigerator. Serve chilled.

Photobank, recipe creator: instagram.com/andrianova_ann/

OKROSHKA ON BROTH WITH KEFIR AND SOUR CREAM

Ingredients:
Boiled potatoes in their jackets, 4 pcs.
Boiled chicken fillet (can be replaced with smoked) 2 pcs.
Boiled eggs 4 pcs.
Cucumber 2 pcs.
Broth (with fillet)
Low-fat drink 1 l
Sour cream 3-4 tbsp.
l. Dill, onion to taste
Salt, citric acid to taste

Manufacturing process:
1. Boil potatoes, eggs and fillets and cool.
Cut into small cubes. Cut the cucumber into cubes as well. 2. Mix everything in a saucepan with kefir and sour cream, pour in broth (cooled) and stir.
3. Add chopped herbs, salt to taste and, if desired, add citric acid (you can later add separately to the plate for anyone personally).
4. Place in the refrigerator to cool completely and allow the okroshka to infuse.