Oh, that okroshka! An amazing summer soup, characterized by freshness, richness and lightness at the same time, may vary somewhat in composition. And the taste of this also changes. Someone loves "with sourness", others like a sweetish tint. But is there any reference to this recipe? How to cook a classic okroshka? The history of this original Russian ancient dish has its roots in the distant past. You must admit that in those days there was no kefir, and whey was hardly used. What was taken as a basis? The classic okroshka was prepared exclusively on kvass. It could also be replaced with cabbage brine or birch sap. Often this summer soup was vegetarian and consisted only of vegetables with herbs or mushrooms. According to other old recipes, it was necessary to add boiled meat or fish. The main principle was that the products crumbled (hence the word "okroshka"). Therefore, everything that was “at hand” was used, and then it was poured with kvass. We offer you recipes for this refreshing dish. The first and second options correspond to ancient traditions. The third is more familiar and familiar in composition.
"Old" okroshka classic with fish
Dice boiled eggs and cucumbers and fill with kvass. Divide the fish (perch, stellate sturgeon, sturgeon) into portions and put in boiling water for five to seven minutes, drop it into a colander for draining and cooling. In okroshka, add some ready-made mustard, salt and sugar to taste. Before serving each, put a few pieces of fish and chopped greens on a plate.
The "old" okroshka is lean
Take fresh and pickled cucumbers, boiled potatoes and beans, fresh and soaked apples. Add also mushrooms marinated or fried in vegetable oil. Cut all the components into cubes, mix with chopped green onions and cover with kvass. Salt okroshka to taste and refrigerate for an hour.
"Modern" okroshka classic with sausage
Traditionally Russian dishes continue to be favorite dishes. And nowadays, very often, especially in the summer, it is okroshka that is prepared for lunch. The recipe "Classical with sausage" is somewhat different from the cooking method according to the old method. Novelty - in the replacement of boiled meat, mushrooms or fish with sausages in stores. In order to cook okroshka on the basis of kvass taken in a volume of two liters, the following products will be required:
- three chicken eggs;
- four medium-sized potatoes;
- two hundred grams of boiled sausage ("Doctor" or "Milk");
- one fresh cucumber;
- five to six pieces of radish;
- dill;
- salt.
Cooking
1. Boil the potatoes in their uniforms. After cooling, clean it and cut into cubes.
2. Boil the eggs for 5-8 minutes. Crush like potatoes.
3. Grind boiled sausage, cucumber and radish into small pieces and put into a saucepan to the total mass.
4. Pour all the ingredients with kvass. Salt okroshka and mix well.
5. When serving, each in a bowl on top, sprinkle a little chopped onion and dill.
As you can see, the okroshka classic can be completely different. But its main composition remains unchanged: kvass, vegetables and greens.