It is difficult to imagine the summer menu of any Russian restaurant or cafe without a traditional dish - okroshka. Indeed, when, like not in summer, you want coolness and lightness not only in clothes, but also in food.
It is necessary
- - 1.5 liters of kvass;
- - 300 g of boiled sausage;
- - 500 g of potatoes;
- - 300 g of cucumbers;
- - 200 g of radish;
- - 3 chicken eggs;
- - 500 g sour cream;
- - 50 g of fresh herbs;
- - spices to taste.
Instructions
Step 1
Okroshka is perhaps the only soup on the menu of Russian cuisine that does not require boiling. Initially, it was served exclusively in the summer as a cold appetizer. Okroshka was a crumb (finely chopped pieces) of onion, turnip and radish, supplemented with a small amount of homemade bread kvass. This is how ordinary peasants in Russia prepared okroshka.
Step 2
The idea to "fill" the chopped vegetables with kvass came a little later. Only then did okroshka begin to represent a full-fledged soup, and its composition was significantly diversified by other vegetables and meat. It should be noted that potatoes are the youngest ingredient. This is due to the fact that in Russia he appeared later than the others. Today okroshka is seasoned not only with bread kvass, but also with kefir. In addition, some chefs boldly replace meat, for example, with fish.
Step 3
Rinse the potatoes well and boil in slightly salted water until tender. Then cool it down and peel it. Cut the potatoes into small cubes. Boil the eggs over low heat until tender. Peel and grind.
Step 4
Rinse fresh vegetables with cool running water. Cut them into thin strips. Chop the sausage into cubes. Mix all ingredients. Season with pepper and salt to taste.
Step 5
Okroshka is served in deep portioned bowls. Separately on the table, put a bowl of sour cream, a jug of bread kvass and a saucer with chopped fresh herbs. Thus, everyone can add their own ingredients to taste.
