Okroshka on kvass is a well-known Russian dish. There are no analogues to this refreshing soup in the hot season in any kitchen in the world. The reason is that the basis of the first dish is bread kvass, which was invented in Russia and is considered to be a traditionally popular drink. Similar soups of other nations incorporate other products. When cooking okroshka, kvass is often replaced with kefir, whey, and even water diluted with lemon juice, and boiled sausage with smoked, boiled meat, or they completely refuse meat components. The result can be a surprisingly light soup, great for a low-calorie diet. Therefore, this okroshka can often be found on the vegetarian menu. New culinary recipes with photos in this article will tell you how to make an ordinary, well-known dish different, thanks to a change in just two or three ingredients. Everyone will be able to choose a more suitable option. We describe in detail the recipe for okroshka with sausage on kvass and cold beetroot soup with mayonnaise.
Products:
- kvass - 1 liter;
- sour cream - 2 tbsp. l .;
- boiled sausage or ham - 200 g;
- potatoes - 3 pcs.;
- fresh cucumber - 1 pc.;
- eggs - 2 pcs.;
- green onions;
- dill;
- salt.
Cooking okroshka with kvass
Pre-boil and cool the potatoes and eggs. Then cut them into cubes. Peel and chop fresh cucumber in the same way. Finely chop the greens (onions and dill) with a knife. Salt all the ingredients to taste and fill with kvass, adding sour cream. Then pour the chopped sausage into the pan and mix well. Let it brew in a cool place. This recipe for okroshka with sausage provides for the use of a dish almost immediately after cooking, without leaving it the next day due to the possibility of deterioration. Although this property should always be remembered when using any cold soups that do not undergo heat treatment, whether it be gazpacho, fruit soup or dovga.
Pink cold soup
The proposed recipe for okroshka with sausage on kvass can be slightly changed, having received a dish of surprisingly beautiful color. Summer refreshing soup will be a delicate pink tint thanks to grated beets. Mayonnaise (150 g) with sour cream (2 tablespoons) diluted with boiled water (1 liter) is used as a base. The same okroshka recipe with sausage and beetroot can become a Polish dish when using, instead of mayonnaise dressing, pickled cabbage brine. So, take boiled eggs (2 pcs.) And beets (1 pc.) And grate them on a coarse grater, salt, then pour in the prepared sour cream solution. By the way, to get a fresher taste, try using raw beets, which will give the dish the same bright color. After stirring, place the infusion pan in the refrigerator for half an hour. Then fill in okroshka with diced sausage or boiled chicken (200 g), fresh cucumbers (2 pcs.) And radishes (4-5 pcs.) Chopped in circles. Sprinkle with green onions and dill and parsley. A bright and healthy dish can be served on the table.
Enjoy your meal!