The chef whispered about the conditions of creating the perfect okroshka, recovering after a hot half day

Okroshka with meat or sausage is our native Russian dish. In the summer, this soup is irreplaceable! I used to cook okroshka, as my mother taught, and her grandmother. The Soviet recipe, so to speak. However, recently learned from the chef of the capital restaurant, what really should be okroshka.

Today's edition. "Site" share okroshka "A breath of fresh air", which strikes the harmony of taste and meat notes. I only cook with this recipe!



The name “okroshka” comes from the verb “crush, cut finely” and is mentioned in Russian cookbooks from the middle of the XVIII century. Classic okroshka is a mixture of finely sliced vegetables, meat or fish, pickles and herbs, seasoned with kvass as well as sour cream.

The chef of the restaurant, waving a fan made from my recipe notebook, said this: Russian okroshka should be cooked on white kvass and sour. And shy - this is not about soup, but about a drink based on malt.



Earlier in Russia malt was fermented, and then infused as kvass. It tastes more intense than kvass.

In okroshka It should include from one to 3 types of meat. And better 3: ham, chicken breast and beef. All this needs to be cut into small pieces. It is also worth adding potatoes, radishes and a lot of greens (parsley, dill and onions). For spiciness add mustard or horseradish, and to make it more refined? you can add sauerkraut cucumbers.

White kvass You can cook it yourself. Today, many housewives like to make sourdough bread, many on their basis create their kvass: sweeter or more sour, as you like. Or white kvass can be bought in the store.



Here's one of my favorites. okroshkaThe one I cook in the summer.

Ingredients for 2 servings

• 1 egg
• 1-2 boiled potatoes
• 3-4 radishes
• 1 cucumber
• 100g boiled meat (beef, chicken breast and tongue or boiled sausage)
• kvass
• mustard

Preparation

1. All components, except kvass and sour cream, cut in cubes.
   
   
   
   
2. Parsley, green onions and dill do not spare - cut more. Mix everything and store until served in the fridge.
   
   
   
   
3. Place the base on the plates, pour with a dressing, salt to taste, and then add half a teaspoon of mustard and a tablespoon of sour cream. Enjoy a refreshing taste!
   
   
   
   
4. And remember, okroshka should be ice! The whole secret is in the gas station. The right one is white kvass. If it is not, then you can pour sweet kvass and kefir 50/50. Or kefir with mineral water + a pinch of sugar. The filling should be chilled, sour, with a barely perceptible sweetener, necessarily slightly carbonated.
   
   
   
   

I also recommend reading the 7 best homemade recipes. It will save you from the summer heat by replenishing the necessary energy supply!



Okroshka with meat was in my honor before, but now it is one of my most desired dishes in the summer heat.

How are you? cook? Do you have a time-tested recipe?