Okroshka with white kvass
Origin of the recipe
Everyone knows: the main Russian summer soup is okroshka. Its name comes from the word "kroshit" (to chop up ingredients). Classic okroshka is made with white kvass, a rye-based sourdough made from flour. White kvass has a refreshing, slightly salty flavor, more tart than its bread-based counterpart.
What do you need for cooking?
Ingredients
-
Eggs
-
Potato
-
Onion
-
Boiled sausage
-
Fresh cucumbers
-
Radish
-
Green
-
Sour cream
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White kvass
-
Salt
Kitchen utensils
- Knife
- Bowls
- Pot
- Cutting board
Step-by-step recipe
Step 1:
Boil the potatoes in their skins until tender (15-20 minutes).
Step 2:
Hard-boil 4 eggs (boil for about 8 minutes).
Step 3:
Finely chop the onion. Add salt.
Step 4:
Cut the sausage and cucumbers into cubes.
Step 5:
Peel the boiled eggs and chop finely.
Step 6:
Peel and finely chop the potatoes.
Step 7:
Chop the herbs.
Step 8:
Mix everything, add salt.
Step 9:
Pour in kvass and stir gently again.
Cooking tips
You can also use regular kvass, but make sure it's not sweet, slightly sour, and doesn't have a yeasty smell. Another option is to use Ayran or Tan instead.
Sometimes it is more convenient to pour the kvass into the mixture already laid out in portioned plates.
Meat in okroshka can be replaced with mushrooms - salted or lightly fried with onions.
