The main soup of summer - okroshka on homemade kvass Bashny.Net

Young crispy cucumbers, juicy radishes, fresh greens and obligatory sourness - this is all she, Okroshka.

Every family has its own recipe for this cold Russian soup. What they don't make okroshka! And fish, and with squid, and meat, vegetable and sorrel, seasoned with special tiny kvass, broth, thane, kefir or just carbonated water. A mandatory ingredient, without which okroshka is not okroshka, is the freshest greens.

So, let’s start preparing an amazing okroshka to please our relatives!

okroshka recipe on homemade kvass Gotta:
500g boiled potato uniform
300g servelate or ham
300g boiled beef or chicken
300g fresh cucumbers
300g radish
4 hard-boiled eggs
greenery

Home kvass:
loaf
sprig
70-100g raisins
3 liters of water

Preparing the base for okroshka 1. Cut the potatoes in small cubes.

2. Eggs are finely cut.

3. Cut the sausage in small cubes.
Boiled meat is a little bigger.

4. Cut small cubes of fresh cucumbers.
Cut the radish in small cubes.

5. Mix all the ingredients.
The okroshka base is ready!

Okroshka's advice is a capricious dish. It can not be stored in the refrigerator for a long time to avoid food poisoning. Moreover, it is dangerous to store okroshka already seasoned with mayonnaise or sour cream. But if you are waiting for guests and you need to prepare okroshka in advance, then cut products do not mix, but spread out into small sealed plastic containers.



What to fill the okroshka, you can only tell your own taste. The best solution is a tiny kvass. It is not as sweet as normal, with a pleasant sourness or sharp horseradish. Preparing a tiny kvass at home is easy!

Preparing homemade kvass
1. Mint brew in a cup, pouring it with boiling water, and let it brew for about 15-20 minutes. If you do not have fresh mint, take dried.

2. Bread cut in cubes or break into pieces, fold in a jar.

3. Raisins are well washed and added to bread.

4. Pour in a jar of mint infusion, pour boiled water to the top.

5. Put the jar in a warm place for 1-2 days, then strain the kvass.

Before serving to the table, sprinkle okroshka with chopped greens and, if desired, decorate with slices of boiled eggs. Bon appetit!

Source: domashniy.ru/