Recipe for classic okroshka on kvass
What other dish can fit in so harmoniously on the menu of a hot summer day? Of course, this is a tasty and healthy cold first course! The recipe for classic okroshka on kvass is what you need right now! In the traditional Russian recipe for cooking okroshka, beef tongue was used, but now sausage or, as a last resort, meat is more popular.
Classic okroshka recipe
Consider the classic, but with some changes, recipe. Preparation of classic okroshka is possible in a way that is customary today in every home. For this we need:
- liter of kvass. In Russia, homemade sour kvass was used for this, but we’ll take ready-made;
- 100 grams of sausage or meat products. You can use beef tongue, beef, or, as we are more accustomed, boiled sausage without fat;
- 4 chicken eggs;
- 3-4 fresh cucumbers;
- 100 grams of radish;
- 100 grams of potatoes;
- 1 onion;
- 1 carrot;
- 5 tablespoons sour cream;
- 1 tablespoon mustard;
- bunch of green onions;
- bunch of dill;
- 4-5 black peppercorns.
And now how to cook classic okroshka. It is not difficult, you need to follow all the recommendations, and everything will work out. If in order to use the recipe for classic okroshka, you decide to take the sausage, then no preliminary preparation is required - cut it into small cubes. If your choice fell on beef, then the meat must be cooked in salt water until fully cooked, and then also cut into cubes. If you decide to cook okroshka with it, you should cook the tongue for at least 2 hours in salted water with the addition of onions, carrots and peppercorns. Now that the meat component of okroshka is ready, we will start preparing other products. This can be done while boiling meat or tongue. Potatoes need to boil "in uniform", cool and peel off the peel. All components of our soup should be the same size. Therefore, using the recipe for classic okroshka, chop the potatoes in the same small cubes as meat products were cut into. You also need to deal with cucumbers and radishes. All this can already be placed in a saucepan or other similar container and mix. Then it should be well washed and finely chopped green onions and dill, and also pour into the total mass.Many housewives alter the recipe by adding different foods that are not included in the classic recipe, for example, bell pepper, lettuce leaves or spinach. Next, you should cook hard-boiled and cool chicken eggs. Separate the whites from the yolks. The proteins are finely chopped, and the yolks will be useful to us for the preparation of one of the main components of okroshka - yushki. Egg yolks are rubbed through a sieve, mixed with sour cream and mustard. Those who want to get more spicy and fragrant soup, instead of mustard put grated horseradish. To the resulting mass pour kvass, salt and mix thoroughly together. We remove the egg in the fridge - it should be cold. Next, in a separate bowl, pan or large bowl, mix the chopped meat products, radishes, cucumbers, potatoes, egg whites and greens.Okroshka ready! When serving, put the required amount of a mixture of meat and vegetables in each plate, pour the prepared and chilled yushka, pour sour cream.