Classical okroshka on kvass with sausage

Classical okroshka on kvass with sausage

Okroshka like many. It is especially relevant on a hot summer day when you do not want to eat hot food. Cooking okroshka recipes - a lot. It can be cooked with any vegetables. But a prerequisite should be the presence of a large amount of greenery. That it makes okroshka fragrant and truly spring, even in winter.

Okroshka do on kefir, serum, yogurt, mineral water. But in the classic version they use bread kvass. Earlier in Russia meat products, which the hostess had, were put in okroshka. Most often, boiled or roasted beef, veal, lamb, chicken, smoked tongue, corned beef, and ham were added.

Modern housewives made their amendments to the recipe. Instead of expensive meat, okroshka began to put boiled or smoked sausage, sausages, sausages, ham. And this option hash has quickly become popular.


  • The taste of okroshka largely depends on how the vegetables are cut. The shape of the cutting products should be the same. Vegetables can be cut into cubes, straws or grate. You should not cut them large, as this will worsen the taste of the dish.
  • Vegetables should be completely cooled, as mixing cold and warm foods will lead to their quick souring.
  • A classic version of okroshka with sausage is cooked on kvass, which is made independently. The kvass, which is sold in stores, is not suitable for it, since it contains a lot of sugar.
  • Therefore, before you start cooking okroshka on kvass, you must first make it.

Kvass from black (rye) bread


  • black (rye) dried bread - 100 g;
  • water - 2 l;
  • sugar - 50 g;
  • yeast - 2-3 g.


  • Cut the bread into slices. Dry in the oven. Rub the two pieces well.
  • Fold in a glass jar, pour boiling water over it. Cover the neck with gauze and leave for 6 hours to infuse. During this time, the liquid will turn brown and have a pleasant bready aroma.
  • Put the sugar and yeast. Stir. Leave to ferment in a warm place. In a day the brew will be ready.
  • Strain it through several layers of gauze into another jar or glass bottle. Refrigerate to suspend fermentation.

Kvass is ready. Now you can start cooking okroshka by selecting the appropriate recipe.

Note: in order not to re-cook kvass each time, do not throw away the used grain mass. If in the near future you do not plan to cook kvass, pour it into a small jar and put it in the refrigerator so that it does not ferment. To get a new portion of kvass, add fresh crackers, sugar, yeast to the jar of breadth of the ground. Fill all with warm water.

To whom it seems that the preparation of kvass is troublesome, can buy dry kvass and make it according to the recipe indicated on the package.

Okroshka on kvass vegetable with sausage


  • potatoes - 4 pcs .;
  • carrots - 1 pc .;
  • radishes - 10 pcs .;
  • fresh cucumbers - 2 pcs .;
  • eggs - 2 pcs .;
  • cooked sausage - 300 g;
  • sour cream - 100 g;
  • green onions - a few feathers;
  • fennel greens - a small bunch;
  • kvass - 1, 5-2 l;
  • salt - to taste;
  • mustard - to taste.

Method of preparation

  • Cook potatoes “in uniform”. Rinse with cold water. Cool it down. Peel off. Cut into cubes.
  • Carrot clean. Cook in a separate saucepan. Cool and cut into the same cubes.
  • Dip eggs into hot water and cook for about ten minutes. If the shell is thin and you are worried that it will burst during cooking, put salt in the water. To make eggs easy to peel, cool them in cold water. Clean up Separate the whites from the yolks.
  • Protein chop or mash with a fork. Fold the yolks in a cup, add mustard, rub well with a spoon. Pour a small amount of kvass and mix.
  • Cucumbers and radishes cut into cubes. To okroshka turned out more juicy, they can be rubbed on a medium grater.
  • Chop green onions.
  • First, cut the sausage into plastics and then into cubes.
  • Put all ingredients in a saucepan and dilute with kvass. Salt it.
  • Pour okroshka on a plate. Put sour cream and chopped dill.

Okroshka kvass team with sausage and meat


  • boiled sausage, wieners, sausages - 150 g;
  • boiled meat - 150 g;
  • fresh cucumbers - 2 pcs .;
  • eggs - 3 pcs .;
  • bread kvass - 1, 5 l;
  • mustard ready - 1 tsp;
  • green onions - a few feathers;
  • salt - to taste;
  • horseradish ready - to taste;
  • pinch sugar;
  • dill - a few twigs;
  • sour cream - 1 tbsp.

Method of preparation

  • Clean sausages, sausages and wieners from the film and cut them into small cubes.
  • Put the eggs in a pot of boiling water and cook for 10 minutes. Transfer to cold water and cool. Peel off the shell. Separate the yolks from the proteins.
  • Dice cucumbers, egg white. Crush the dill and green onions.
  • Fold the yolks in a bowl, carefully rub with a spoon. Add mustard, sour cream, salt and sugar. Mix well. Combine in a pan with kvass.
  • Meat products, eggs and cucumbers pour kvass and mix again. Pour into plates.

Okroshka on kvass with sausage and radish


  • smoked or half-smoked sausage - 200 g;
  • potatoes - 4 pcs .;
  • eggs - 3 pcs .;
  • small green radish - 1 pc .;
  • fresh cucumbers - 2 pcs .;
  • green onions - a small bunch;
  • sour cream - 100 g;
  • salt - to taste;
  • black ground pepper - to taste;
  • dill greens;
  • bread kvass - 1, 5 l.

Method of preparation

  • Boil the potatoes "in uniform". Rinse with cold water. Cool it down. Peel off.
  • Eggs boil hard boiled. To do this, dip them in boiling water and cook for 10 minutes. Fill them with cold water, cool. Peel off the shell. Without dividing them into whites and yolks, chop with a fork.
  • Clean up the radish. With a cucumber, rub on a medium grater.
  • Cut the sausage into small cubes.
  • Cut green onions into thin ringlets.
  • Put all ingredients in the pan. Fill with kvass. Add salt and pepper to taste. Mix thoroughly.
  • Pour okroshka in a plate, season with sour cream and sprinkle with chopped dill.

Mistress to note

  • If you got a lot of sliced ​​for okroshka foods (vegetables with sausage) and you are not sure that you eat everything in one day, do not mix them with kvass. The prepared thick portion of okroshka, without filling with sour cream, put in a saucepan or bowl and put in the refrigerator. In this form, the products will last longer.
  • Often household taste preferences differ: one loves liquid okroshka, and the other eats only thick. In this case, the vegetables are not mixed with kvass, and served separately. Each combines chopped vegetables and kvass directly in his plate, and then season with sour cream or kefir. To give okroshka piquancy sour cream can be replaced by mayonnaise.
  • If kvass is not sour enough, vinegar is added to okroshka.
  • Okroshka should not be fresh. But you need to salt it carefully, because salt in a cold kvass dissolves for a long time. Therefore, the dish is very easy to salt.
  • If you want to try the Ural okroshka, instead of fresh cucumbers, put squeezed cabbage pressed and pickled from the pickle. Ingredients combine with kvass. Add sour cream and chopped dill. Stir.
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