Okroshka is a cold soup prepared exclusively with kvass. Chopped boiled vegetables and sometimes meat products are added to it. There is also fish okroshka. But in order to cook this dish correctly, you cannot replace kvass with kefir, mineral water and other liquid.
It is necessary
-
- 300 g rye malt;
- 100 g barley malt;
- 200 g rye flour;
- 6 liters of water;
- yeast;
- cooked meat;
- eggs;
- fresh cucumbers;
- boiled potatoes;
- radish;
- green onions;
- sour cream;
- greens.
Instructions
Step 1
For meat okroshka, you need real Russian kvass. In no case do not spoil the dish with a bottled or draft sweet drink, the kvass must necessarily be sour and preferably dark. So prepare it yourself.
Step 2
To make real okroshky kvass, mix 300 g of rye malt and 100 g of barley, add 200 g of rye flour. Pour in a little boiling water, stir and leave for 20 minutes to swell. Next, pour in warm water, you should get 6 liters. Add yeast and place in a warm place for 12 hours. When the mixture ferments, transfer the kvass to a cold room and let it ripen for another day. Strain the finished kvass and use for okroshka.
Step 3
Chop the green onion, sprinkle well with salt and crush it right in the bowl where the okroshka will be cooked. While you prepare the rest of the food, the onion will release the aromatic juice.
Step 4
Take boiled meat, for this purpose beef, veal, tongue, or lean lamb are suitable. Cut into small pieces.
Step 5
Chop cucumbers, potatoes and boiled eggs into cubes. For an original taste, for an amateur, you can finely chop the radish.
Step 6
Combine meat, vegetables and eggs with mashed onions. Add some sour cream. Let stand for half an hour to soak all food.
Step 7
Pour cold kvass, add salt as needed. Serve okroshka with sour cream. Sprinkle with finely chopped dill.
