Honestly, I don’t understand people who don’t like okroshka, but I just love her! Cool, thick, with sour cream - this is a holiday on a hot day!
How to cook okroshka is better: on kefir, on whey, on kvass, on mineral water with the addition of vinegar - here who like it more. And the basis is the same everywhere: fresh cucumbers, juicy radish, green onion feathers, dill, boiled potatoes, boiled eggs and boiled sausage (of course, it will be a hundred times tastier if you put boiled meat instead of sausage).
Traditionally, okroshka is cooked on kvass. My grandmother said: “Today I will make“ kvass ”, meaning not a drink, but all the above ingredients crumbled and drenched with chilled homemade kvass , but first of all chopped and crushed green onion separately with salt, passed through a grater radish and fresh cucumbers, well, boiled potatoes with boiled eggs, finely chopped dill greens, a bit for the smell of black pepper - that's all (my grandmother even did without sausage if it didn’t turn out). And granny cooked kvass herself: she always had a large, 5 liter, probably glass jar, which she was very afraid to break, and in it she made her yeast kvass on crackers dried in the oven to a very dark color.
How many foods to take and how to cook okroshka? In my opinion, the answer to this question is: the more, the better - even though you have a whole basin ready, you eat and don’t get bored all day.
And yet, if we assume that we are doing okroshka for 4 servings, then kvass will need about a liter, a maximum of 1.5 liters, so that with an additive, so to speak, it would be. We take a good bunch of fresh green onions, wash them well, shake the water and cut the feather into pieces of 5-7 millimeters and, importantly, mash it with salt in a separate cup (like a mortar) (best of all with a wooden potato cracker) so that the onion the juice stood out a little - from this our okroshka will be much tastier, checked! And the same thing to do with dill: chop it and slightly knead with salt, although dill can not be crushed.
I prefer to draw cucumbers (3-4 by no means small cucumbers) and radish (pieces 5) through a grater, ordinary, large or medium, and pre-cooked and chilled potatoes (2-3 medium potatoes) finely chopped into cubes (but you can also cut it pass through a coarse grater). Hard-boiled and pre-chilled 2-3 eggs finely chopped. Finally, we take a piece of grams of 200 doctor's sausages and cut into small, neat, 5 mm cubes.
We mix all the ingredients in one large container or pan and pour in chilled kvass. Pour portions into plates, in each of which add a good spoonful of thick sour cream. Okroshka for kvass is ready!
However, I admit, I have not done okroshka on kvass for a long time, it is rather a memory from childhood, and with all the tradition, I prefer to mix kefir with cold mineral water for pouring.
How to cook okroshka in this case? Yes, as well as with kvass. Just take yogurt ready half a liter and half a liter of table mineral water, always carbonated (then okroshka sharp turns out). I take kefir and mineral water approximately equally, although it can also be mixed to taste, it will be tastier if you take kefir a little more, so if you buy kefir in bags, then take a large package - liter.
Also, a good okroshka is obtained if mixed with kefir instead of water, sour milk whey, in approximately the same proportions, although you can safely do it on one whey - it also turns out deliciously.
Any okroshka to make it more satisfying, in my opinion, tastes best with white bread, not sweet, of course, but with the usual shaped or hearth.
I can already imagine how I will buy fresh vegetables on the market and make more okroshka in the next weekend and I wish you the same!
And if someone has their own secrets, how to cook okroshka, share your experience, we will try!
Enjoy your meal!