OKROSHKA ON KVASS WITH SAUSAGE: CLASSIC RECIPES AND TIPS

Of the simplest products, you can cook delicious okroshka, it would be a desire. Especially recipes for this dish a million. The main role in them is assigned to the ingredients, the presence of which is almost unchanged. Here and fresh cucumber, and juicy radish, and fragrant greens, which is not only a decoration, but also an element of bright taste. Also, potatoes, in which there is also plenty of taste. You can add to them boiled sausage and egg.

Product selection

There is no strict requirement for okroshka. Commonly used cucumber, radish, egg, potatoes, sausage, dill and green onions. To make the summer soup tasty and refreshing, you should carefully select some products.

Kvass

Kvass will not need industrial production, but real, homemade - amazing taste to drink. You can buy it on the market and food fairs. It is very important that it is sour. If you can not find such a brew, then it is better to make it yourself.

Greenery

The basis of a good dressing is fresh chives. It should be coarsely chopped and kneaded until the juice appears. Also use spicy herbs: dill, parsley or cilantro. But they need to be added carefully, otherwise the finished dish may lose the taste of kvass. And if you add tender leaves of radish and wild garlic for sharpness - it will turn out just magical.

Refueling

Before you pour kvass to the prepared ingredients, you need to dilute them with dressing. For her, take a little kvass and mix with pounded yolks, mustard, ground horseradish (optional), crushed onion, spicy greens. Let stand for a while, then arrange into plates and pour over kvass.

Than whiten

Usually in summer soup put sour cream. But you can add sour milk - it will turn out delicious and not so fat. Sour milk will not give additional acid and perfectly dissolved in any kvass, while softening its taste. Mayonnaise lovers often mix it with kvass. But it is better to do without mayonnaise, and add the dish with mustard.

Sausage

In summer soup sausage is most often added without fat. Well fit doctor sausage, dairy and sausages. For a bright taste, you can put a little smoked sausage.

The classic recipe for delicious okroshka kvass with sausage

Classical okroshka is made on homemade sour kvass. It is he who gives her the same taste, the shade of which each housewife determines herself, complementing kvass with sugar, raisins, even during fermentation. The result is a sharp, carbonated, sweet or sour product.

It will take:

2 liters of kvass;
3 boiled potatoes;
2-3 cucumbers;
150-250 grams of sausage;
4 eggs;
6-7 radishes;
10 green onion feathers;
to taste greens;
to taste sour cream;
to taste mustard, grated horseradish, salt.

Time: 30-45 minutes Food value: 90 kcal.

Cooking:

Slice diced potatoes, sausage, radish, egg white, fresh cucumbers into thin strips. Grind onion stalks, greens. For dressing combine sour cream with mashed yolk, chopped onion, greens, mustard, salt. Mix well and dilute 300 ml of kvass. Fill the filling with dressing, pour in the remaining kvass.

Good advice: it is recommended to pour okroshka with kvass immediately before use, if chopped products are not planned to be eaten immediately.

A simple recipe for okroshka without radish

The main summer soup can be very different, but fresh cucumbers, green onion feathers and a lot of other greens are surely put into it. Solid ingredients are better to cut into small cubes.

It will take:

3 eggs (boiled);
150 grams of sausage;
2 potato tubers (boiled in uniform);
1-2 cucumbers;
0.5 l kvass for okroshka;
60 g sour cream;
to taste horseradish, mustard;
1-2 pinches of salt.

Time: 20-30 minutes. Calorie: 89 kcal.

How to cook:

Boiled eggs, potatoes chop into thin strips, sausage - diced. Chop the feathers of green onion, put in a saucepan, season with salt and grind carefully. Add eggs, potatoes, mustard, horseradish. Pour kvass, put sour cream to taste.

Tip: for boiling vegetables should be put in a pan with cold water and cook under the lid, so they will save more vitamins.

An unusual recipe for okroshka with sausage

To prepare homemade sour kvass, take ordinary rye bread, dry in the oven and pour boiling water over it. You need to prepare in advance so that he has time to insist.

It will take:

1 small beets;
250 g cucumbers;
2 potato tubers;
a few sprigs of dill;
250-350 g of doctoral sausage;
green onions to taste;
3-4 eggs;
1.5 l kvass "For okroshka";
lemon, sour cream, salt to taste.

Time: 35 minutes Caloric content: 94 kcal.

How to cook:

Beets boil or bake in the oven. Cucumbers, beets chop straws. Add boiled potatoes, doctor sausage, and eggs to these vegetables. Chop the greens, feather onions. Combine all the ingredients in a saucepan and pour unsweetened kvass. Let it stand.

Tip: when serving, put in each plate a slice of lemon.

Thick okroshka on kvass with mustard

Such okroshka is ideal for hot summer, its nutritional value does not exceed 90 kcal per serving. Potatoes are best baked in foil or just boil, then mash in mashed potatoes and combine with other products.

It will take 3 people:

100 cucumbers;
3 eggs;
150 g of baked potatoes;
100 g radishes;
100 g cooked sausage;
5-6 feathers of green onions;
2 sprigs of dill;
mustard to taste;
salt to taste

Good kvass:

500 ml store kvass for okroshka;
50 g of mustard;
4 boiled yolks;
½ tsp salts;
4-5 black peppercorns;
30 grams of grated horseradish;
1 pinch of sugar;
15 ml of lemon juice;
2 sprigs of dill;
chives for decoration.

Time: 40 min. Calories: 88 kcal.

How to cook:

Prepare the base: mash the potatoes thoroughly with a fork, cut the egg with the liquid yolk into 4 parts, cucumber, radish, chop the sausage into cubes. All the ingredients combine, season to taste, add chopped greens.

Cook okroshechny kvass: combine raw egg yolks, salt, mustard and beat well. Put peppercorns, grated horseradish, lemon juice, chopped dill, a pinch of sugar into this mass. Stir and pour kvass. Put the dressing in the fridge. Chilled kvass pour the base, decorate with chopped green onions, pepper. Separately submit table mustard, grated horseradish.

Tip: to taste better, salt it before serving.

Okroshka with sausage on homemade kvass

Homemade kvass is prepared very simply: pour 500 ml of boiling water with rye crackers, leave to heat for 5 hours. Strain the resulting mass, add yeast, some sugar, cover with a napkin, leave for 2 hours at room temperature. Fill the leaven with warm boiled water to three liters. To improve the taste put 3-4 raisins. Let it stand for a day. Kvass filtered and cooled.

Ingredients for okroshka:

250 g boiled +100 g smoked sausage;
2-3 eggs;
300 grams of potatoes;
300 g cucumbers;
8-9 feathers of green onions;
to taste dill, parsley;
10 radishes;
2 tsp. ready horseradish;
to taste sour cream, salt.

For kvass will need:

0.5 kg of rye bread;
50 g dry yeast;
4 liters of water
50 g sugar;
4 raisins.

Time: 30 minutes Portion value: 95 kcal.

How to do:

Boil the potatoes in a uniform, peel and cut into cubes. Rinse greens, dry, chop finely. Put the potatoes with greens in a saucepan, season with salt, mix, knead slightly. Hard-boiled eggs, chop cucumbers into cubes. Grate radish, sausage chop into thin strips. Put eggs, sausage, cucumbers in a saucepan with potatoes, pour in cold kvass, seasoned with horseradish. Pour the soup in plates, adding sour cream to taste.

Tip: to produce aerated kvass, fermentation should be carried out in a tightly closed container.

Little tricks and secrets

Various versions of the favorite summer dishes are prepared in every home.

These recipes have their own little tricks and secrets:

Chop well products. Cut the sausage into cubes, radish, finely grate cucumber.
Cook potatoes properly. Boil or bake in uniform, then it will turn out crumbly and is perfect for okroshka.
Take sausage without fat. Summer soup is eaten cold, so sausage with fat gives an taste that is not quite pleasant.
Experiment with additives. This soup allows for various options. Components of okroshka can be not only fresh cucumber, potatoes and radishes, but also baked beets.
Make refueling beautiful. In order to make the dressing especially appetizing, you need to grind the boiled yolk and mix it with okvaschevy kvass.
Add flavor. To do this, chop the greens, sprinkle with salt and mash slightly until juice appears. In this case, okroshka salt less.
Additionally cool. Okroshka should be cold, so you can put 2 ice cubes in the plate before serving, so that the dish retains its coolness.
Store properly. If okroshka is cooked with a stock, then all products are best decomposed into separate containers. Combine products and fill with kvass before use. Seasoned soup stored on the shelf of the refrigerator no more than a day in a glass container.