How to cook okroshka classic? Recipes

Oh, this okroshka! Amazing summer soup, which is fresh, saturated and light at the same time, can vary somewhat in composition. And the taste of this, too, is changing. Someone likes "with sourness", others like a sweetish shade. But is there any standard of this recipe? How to cook okroshka classic? The history of this primordially Russian ancient dish has its roots in the distant past. Agree that in those days there was no kefir, and even serum was unlikely to be used. What did they take as a basis? Okroshka classic was prepared exclusively on kvass. It could also be replaced by cabbage brine or birch sap. Often this summer soup was vegetarian and consisted only of vegetables with greens or mushrooms. According to other ancient recipes, it was necessary to add boiled meat or fish. The main principle was that the products crumbled (hence the word "okroshka"). Therefore, everything that was "at hand" went into the course, and then it was poured with kvass. We offer you recipes for this refreshing dish. The first and second versions correspond to the old traditions. The third one is more familiar and familiar in composition.

"Ancient" classic okroshka with fish

Boiled eggs and cucumbers cut into cubes and pour kvass. Fish (perch, stellate sturgeon, sturgeon) divide into portions and let in boiling water for five to seven minutes, flip to a colander for running down and cooling down. In okroshka add a little bit of prepared mustard, salt and sugar to taste. Before serving each, put several pieces of fish and chopped greens in a bowl.

"Ancient" Lenten soup

Take a fresh and salted cucumber, boiled potatoes and beans, fresh and soaked apples. Add also pickled or fried in vegetable oil mushrooms. Cut all the ingredients into cubes, mix with chopped green onions and pour kvass. Add salt to taste and refrigerate for an hour.

"Modern" classic okroshka with sausage

Aboriginal Russian dishes continue to be your favorite dishes. And in our time very often, especially in the summer, for dinner is prepared just okroshka. The recipe "Classical with sausage" is somewhat different from the cooking variant according to the old method. Novelty - in replacing boiled meat, mushrooms or fish with sausage products. In order to prepare okroshka on the basis of kvass, taken in the volume of two liters, the following products will be required:

- three chicken eggs;

- four medium-sized potatoes;

- Two hundred grams of boiled sausage ("Doctor's" or "Milk");

- one fresh cucumber;

- five to six pieces of radish;

- dill;

- salt.

Preparation

1. Boil the potatoes in their uniforms. After cooling, peel it and cut into cubes.

2. Boil the eggs for 5-8 minutes. Crumble the same way as potatoes.

3. Boil sausage, cucumber and radish chop into small pieces and lay out to the total mass in a saucepan.

4. Fill all the ingredients with kvass. Okroshko salt and mix well.

5. Serving on the table, put a little chopped onion and dill into each of the plates on top.

As you can see, classic okroshka can be completely different. But its main composition remains unchanged: kvass, vegetables and greens.