On a hot summer day, you want to eat something light and refreshing. Okroshka is perfect for this - a cold soup made from vegetables and meat on bread kvass, ideally quenching thirst and hunger. Okroshka is also prepared with kefir, whey, mineral water, but the classic recipe provides for kvass as a filling.
It is necessary
-
- For kvass:
- 1 loaf of rye bread
- 3-4 liters of water;
- 25-30 g fresh yeast;
- 150-200 g of sugar.
- For the basics:
- 4-5 medium potatoes;
- 4 eggs;
- 300 g of meat;
- 2-3 fresh cucumbers;
- 1 bunch of radishes;
- 1 bunch of green onions;
- 1 bunch of dill;
- 1 bunch of parsley.
- For refueling:
- sour cream;
- mayonnaise;
- mustard;
- horseradish;
- salt.
Instructions
Step 1
The main component of okroshka is bread kvass. You can buy it in the store: today, dozens of varieties are presented to the consumer's choice, including for okroshka, but homemade kvass will give the best taste to the dish. Keep in mind that you need to prepare it in advance.
Step 2
Cut the bread into small slices and dry in the oven at 180-200 degrees. The harder it is fried, the more saturated the kvass color will turn out. Transfer the finished crackers to a large saucepan, pour boiling water over and let it brew for 3-4 hours.
Step 3
Then strain the resulting infusion through cheesecloth or a fine sieve, add yeast, previously diluted with water, and sugar. Cover the pot with a napkin or lid and place in a warm place for 6-8 hours to ferment.
Step 4
When the kvass begins to foam, strain it again. Pour into bottles, add 2-3 raisins to each, close tightly and put in the refrigerator for 1, 5-2 days.
Step 5
When the kvass reaches its condition, you can start cooking okroshka. Boil eggs and potatoes (preferably in a double boiler or jacket), cool and peel. Wash cucumbers, radishes and herbs well.
Step 6
You can use any meat for okroshka to your taste: boiled or smoked, veal or poultry, tenderloin or offal (tongue, liver), as well as a combination of different types. However, keep in mind that it should be low-fat, as the fat will give the dish an unpleasant aftertaste.
Step 7
Finely chop green onions, dill and parsley, sprinkle with a pinch of salt and heat a little with a pestle to make the juice stand out. Then cut the cucumbers, radishes, potatoes, eggs and meat into 1 x 1 cm cubes or strips, add the herbs and mix well in a large bowl or saucepan. At this stage, you do not need to salt the okroshka: it is better to do this with meals.
Step 8
Spread the okroshka base into plates and top with kvass. You can also add the kvass directly to the pot and pour it into bowls like soup. Salt to taste and season with sour cream, mayonnaise, mustard, horseradish, etc.
