Okroshka is a kind of cold soup. This dish is usually prepared in spring and on hot summer days from the first fresh vegetables. Okroshka recipes are numerous: there are variations with mushrooms, seafood, with fruits, but the traditional types of okroshka, which are loved by many, are not forgotten: on kvass, kefir or whey.
Okroshka on kvass
Peel four boiled eggs and four potatoes and cut them into cubes. Chop a bunch of dill, parsley and green onions. Finely chop three cucumbers. Cut three hundred and fifty grams of boiled beef into squares. Put all the prepared ingredients in a deep bowl, add about two glasses of medium fat sour cream, half a teaspoon of salt and mustard, a pinch of sugar. Stir the contents of the dishes well and pour two liters of homemade kvass prepared on the basis of malt or crackers. In the absence of homemade kvass, you can use a special purchased one, designed specifically for okroshka.
Okroshka on kefir
Boil potatoes and eggs. Grind in the form of cubes two fresh cucumbers, potatoes and eggs, six pieces of radish, four hundred grams of ham. Chop a few dill stalks. Pour a liter of kefir into an enamel pan and combine all the okroshka components. Salt and stir.
Simple okroshka with whey
In a tureen, stir three salad cucumbers and four hundred grams of sausage or sausages, five glasses of whey, a little salt, cut into small pieces. When serving, sprinkle with any chopped herbs.
