Okroshka and cold homemade drinks

Dear forum users and members of the forum!
As a result of a short discussion, the idea was ripe to create a separate Temka.
The heat has come and it's time to change the menu for a less nutritious and more refreshing one.
Let's share with each other recipes that have long been loved and tested, OKROSHKI! On any basis, any cuisines in the world! Along the way, you can offer recipes for homemade kvass, sbitn, and other persistent (but not alcoholic!) Drinks.

From myself I can not bring anything to the topic I will use the collective intelligence of the forum. I'd love to learn how to make delicious okroshka at home!
A separate request is to post your own proven recipes with very detailed comments, and not like "further everything is as usual"! We do not know how you are "usually", keep that in mind!


Recipes section "Okroshka".


Recipes section "Cold soups".

[Summer Residents]

Okroshka recipe from Summer Residents

I boil water and set it to cool. At this time, I boil beets, potatoes, carrots and eggs in a Zepter or steam. Rub the beets into the water on a coarse grater. I cut the rest of the vegetables into small cubes, plus a fresh cucumber, an onion, boiled meat or sausage. All this in a pot of water and beets. There, the sour cream is not very greasy and I bring it to the desired taste with salt, sugar and lemon. Sugar is indispensable, it gives salt a certain taste. Fresh herbs on request

[We take fresh rye (exactly rye, and no other) flour and dilute it with water until sour cream is thick. We need about half a liter of the mixture. Add a couple of tablespoons of sugar. You don't need to add any yeast, the flour already has everything you need. The only thing is, to speed up the process, you can add a handful of light raisins (but then you will need to catch it out of the ready-made grounds, you do not need to leave it). We mix everything thoroughly and put in a warm place for several days. When fermentation reaches the desired condition, and the desired condition will come, when sourness is felt in our mixture, we shift the almost finished “thick” into a large bowl, fill it with three liters of water, add a couple of tablespoons of sugar and a couple of tablespoons of flour, and after a couple of days we drain all the liquid from above in a separate dish. Before us is what is called "young kvass". It is still too watery to taste, but if you add sugar to taste and leave it in the refrigerator for a few more days, we get a quite decent drink. Then again fill the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Drain the finished kvass (now mature, not young), add sugar to taste, drink. Fill the rest of the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Etc… We got a continuous production that, without the slightest effort on our part, provides us with three liters of a delicious drink every two days. Then, when there is enough thickening, the kvass will ripen every day. When there is too much of it and the drink acquires excessive sourness, just throw away the excess thick. Or give it to your neighbor]

Okroshechny kvass recipe. I copied it from one Orthodox forum, I don't remember exactly which one, and I quote it in full, without cuts:
..."We take fresh rye (exactly rye, and no other) flour and dilute it with water until sour cream is thick. We need about half a liter of the mixture. Add a couple of tablespoons of sugar. You don't need to add any yeast, the flour already has everything you need. The only thing is, to speed up the process, you can add a handful of light raisins (but then you will need to catch it out of the ready-made grounds, you do not need to leave it).
We mix everything thoroughly and put in a warm place for several days. When fermentation reaches the desired condition, and the desired condition will come, when sourness is felt in our mixture, we shift the almost finished “thick” into a large bowl, fill it with three liters of water, add a couple of tablespoons of sugar and a couple of tablespoons of flour, and after a couple of days we drain all the liquid from above in a separate dish. Before us is what is called "young kvass". It is still too watery to taste, but if you add sugar to taste and leave it in the refrigerator for a few more days, we get a quite decent drink.
Then again fill the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Drain the finished kvass (now mature, not young), add sugar to taste, drink. Fill the rest of the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Etc…
We got a continuous production that, without the slightest effort on our part, provides us with three liters of a delicious drink every two days. Then, when there is enough thickening, the kvass will ripen every day. When there is too much of it and the drink acquires excessive sourness, just throw away the excess thick. Or give it to your neighbor."
I took note of this recipe myself and plan to make it in the heat - and our heat will end by May 1! Rye flour - I think it is peeled.
And in okroshka it is good to add boiled beef or tongues, fresh cucumbers, more herbs, boiled eggs, for lovers - radishes. You can boiled potatoes. And with sour cream!

Moscow suburban gazpacho.

Peel fresh cucumbers, remove the skin from the tomatoes (put in boiling water for 1 minute) - grind well with a blender.Greens - onions - chives or feathers, watercress, mustard, dill and parsley can also be chopped with a blender or very finely chopped. Mix everything and dilute with mineral carbonated water like Narzan - that is, without a sharp chemical taste. Season with salt to taste and with sour cream.

I do the same with homemade yogurt or kefir

[MariV]

MariV, Something I do not trust other people's recipes. as they say, "there is no one to ask": When will you try, tell me, okay?
I make kvass using rye malt (I buy it) - it turns out like barrel malt in the USSR.
I didn't understand something, do you need to knead tomatoes with a blender in gazpacho or cucumbers too?

I mix everything with a blender. It turns out a soft drink. In the heat, instead of lunch and dinner, it takes place

I cut into okroshka:
potatoes, eggs, beef - boiled
cucumber, radish, herbs (dill, parsley, green onions)
I fill it with kefir + water.

I cut into okroshka:
potatoes, eggs, beef - boiled
cucumber, radish, herbs (dill, green onions)

I do the same, just pour in kvass, and put a spoonful of sour cream in the portion. I often use boiled sausage instead of beef.

[Chalop]

Chalop (cold Uzbek soup)

katyk (sour milk) - 1 l, can be replaced with sour milk, yogurt
boiled chilled water - 2 l
green cucumbers - 2 pcs.
radish - 1 bunch
green onions - 3 pcs.
dill - 1/2 bunch
parsley (greens) - 1/2 bunch
salt, red pepper (ground) - to taste.

Cooking method:
Dilute the sour milk with water, season with salt and pepper. Finely chop the cucumbers, radishes, green onions, dill and parsley and mix with milk. Refrigerate or add ice cubes to the soup before serving.

You can add potatoes, boiled meat, sausage, etc., etc. a lot,
I just wrote a traditional recipe ...

I often use boiled sausage instead of beef.

I don't like boiled sausage either in okroshka or in Olivier. Although I can put it as a big exception, but such a salad / okroshka is eaten without enthusiasm ...

And what is the point of diluting kefir with water? And so much 1: 1? After all, even vegetables will give juice (from salt), the soup will turn out to be "drink water, eat water!"

In summer we have beetroot and gazpacho and okroshka in our own way

Okroshka
Boiled meat (lean beef)
Cucumbers
Radish
Potatoes
Eggs
Greens:
- dill, parsley, green onions-required)
- young radish tops, lettuce, cross-salad, etc., according to availability and desire (the main thing is that the boys do not see when you crumble)

From home tricks - crumble the main greens, add salt and in a saucepan which crumbs will interfere crush ... Then non-basic greens are also possible (to be softer, if not very soft), but not necessarily!

Usually with a crumbling knife, but sometimes quickly and on a Mulinex mechanical combine-grater (eggs, cucumbers, radishes), "toothless" parents like it even more!
Spices: mustard, mayonnaise if desired, naturally salt + pepper to taste
And we have different fillings for everyone in his plate, my boys practically eat a liquid salad, only dilute it with sour cream, I like kefir, yogurt, any ayranokumysnye drinks, and make thinner mineral water with gas. Previously, it was made with kvass, I only like homemade unsweetened kvass - but since we don't like drinking kvass (like other drinks except fermented milk and water), we stopped making okroshka just for the sake of okroshka.
Beetroot differs with us only in that we first cook young beets with tops, then filter the broth and acidify (for color and taste), clean the beets, crush them on a grater, and the rest is the same as in okroshka.

[Jadzhik - Turkish okroshka]

Jadzhik - Turkish okroshka

500 gr. natural yoghurt
2 medium cucumbers
1 tsp salt
2-3 sprigs of dill
1 tsp dry mint
1 clove of garlic (optional)
2 tbsp. l. olive oil

Peel the cucumbers, grate, salt and leave. Pour the yogurt into a separate bowl, whisk, adding a glass of water little by little. Then mix the cooked cucumbers and crushed garlic with the yogurt.Sprinkle chopped dill and dry mint on top, add olive oil, stir.

[Cake]

And what is the point of diluting kefir with water? And so much 1: 1? After all, even vegetables will give juice (from salt) - the soup will turn out to be "drink water, eat water!"

Cake, I dilute "by eye", depending on the thickness of kefir - it is different - to a pleasant (for myself) consistency.

I do, like most:
- boiled potatoes (a little, I don't like it, it somehow becomes slimy in the liquid)
- cucumbers
-radish
- boiled egg
- boiled meat (if not, ham)
- onions, dill, parsley. young garlic feathers or a little, 1-2 cloves not crushed, but finely chopped
-salt, pepper, sugar to taste
-kvass

[Cold beetroot is a worthy substitute for okroshka.]

Cold beetroot is a worthy substitute for okroshka.

I first cook a broth from lean meat (it turns out delicious, and men love everything with meat), and then I immediately put shabby beets into the broth (sometimes even boiled in advance, it does not affect the taste), citric acid and sugar. I cool the pot with beetroot, first in water, and then in the refrigerator. The colder it is, the tastier it is in the heat. Finely chop the meat, cucumber and a green onion and put on plates, as well as halves of boiled eggs; dill and other herbs if desired, and sour cream, respectively. Beet broth can be stored for several days without losing its flavor.
As for real okroshka, it turns out to be vigorous only on your own bread kvass, and not on ready-made and not made on kvass wort. Since I mostly cook only what I love myself, I don't mess with her.

I have looked through all the posts of this topic now, I did not see my okroshka filling, so I bring it here
This is what my mother did and taught me:
For sourness in okroshka, we use sorrel broth.
for this, boil in water for 5-10 minutes. young sorrel.
Cool the broth and strain, add a little horseradish (to taste) and salt.
Put finely chopped vegetables (fresh cucumber, radishes, boiled potatoes, beets), diced egg, dill, meat (optional) in a plate with cold sorrel broth and put 1-2 tbsp. l. sour cream.
Bon Appetit!

[be sure to mash with a crush]

I don't eat okroshka, but I do
1. Green onions (a lot) - chop, salt, be sure to mash with a crush... The whole taste depends on it ... 2. Dill-parsley-other herb - optional. you can also light up, but not necessarily. You can also add salad, but a little.
3. Boiled egg - chop.
4. Fresh cucumbers
5. Tomato - optional.
6. Radish - if you have and if you like
7. Boiled meat, baked meat, boiled chicken, baked chicken, grilled chicken, boiled sausage, ham - whatever you like. Smoked is undesirable.
8. potatoes. love - more, do not love and the rest is enough - less.
9.Stir, refuel in plates - in portions. a pan of "okroshechny salad" and a jar of dressing. Add sour cream / mayonnaise.
Refueling - 1. kvass; 2. boiled water, acidified with lemon / vinegar; 3. serum; 4.tang, mineral water, kefir, etc.

Good day. In principle, they probably all said, but I can fit in too, although of course I will repeat myself in some way?
I really like okroshka and different. My basic recipe is:

Grind green onions with dill (I like more) with salt and crush (this way the taste and smell are better).
Boiled eggs and boiled potatoes should be in equal quantities. (in principle, as in Olivier, in my opinion) - I cut into cubes.
Any boiled meat. But honestly, perfectly aware of all the harm of domestic boiled sausage and its poor quality, I love it in both okroshka and Olivier. May the healthy eating advocates forgive me.

Rub the radish and cucumber on a grater (large).
I mix everything with sour cream (better, of course, homemade). Someone who counts calories puts less, someone who is a happy owner of an ideal figure can pamper himself with a larger portion.

I fill it with serum. I also love kvass, but it should be homemade, and somehow it is not always at hand. Whey is always available thanks to baking. Stir add salt if necessary and in the refrigerator for an hour. It is better to add it carefully. Since salt pounded with herbs often does not appear immediately. But it will stand in the refrigerator and the onion will gradually give salt and give it away.

Sorry if the recipe overlaps with someone else. Chas did not write off the word.

By the way, historical information. In Russia, during the 15-16th century, the meat of hazel grouse and black grouse, as well as pickled (salted) plums, went into okroshka.

I cut into okroshka:
potatoes, eggs, beef - boiled
cucumber, radish, herbs (dill, parsley, green onions)
I fill it with kefir + water.

I do the same, only the greens are put first, they are poured and pushed with a crush, it really tastes better ...

And what is the point of diluting kefir with water? And so much 1: 1? After all, even vegetables will give juice (from salt) - the soup will turn out to be "drink water, eat water!"

kefir is taken for a day, that is, it should stand for at least a day in the refrigerator, that taste does not work with fresh, and water is added last, little by little, tasting how the taste suits - everything is ready!

in our family, too, they always made okroshka on kefir diluted with mineral water, and seasoned with mayonnaise, by the way, all the greens must be pounded without fail! and always in the same dish where okroshka will be collected!
but not long ago, as last summer, my ideas about delicious okroshka changed dramatically, we dined in a retro cafe on the embankment (I don’t remember the name), and ordered okroshka with kefir. but when they brought it to us it turned out that it was with salted trout! Believe me, it's incredibly delicious! besides fish I also remember cucumber and dill greens .. surely someone else has tried this dish - tell me the ingredients! and if not - especially this summer I will go to this cafe and "draw" the recipe
And I also want to give a recipe for okroshka (just don't laugh) from a bottle of Pershin kvass - no doubt, it's tested on people! made for my husband and his friends more accustomed to the kvass version of okroshka, but as a result they could not drag everyone (including me) away from the pan with okroshka, even the kebabs were already something like this .. the second dish so
"Traditional meat okroshka
for 4 servings, you need to take 1l of Pershin kvass, 250g of ready-made meat products, 2 fresh cucumbers, 75g of green onions, 2 eggs, 1-2pcs. potatoes, 1/2 tbsp. sour cream, 1 hour l. mustard
Cut the boiled beef, ham, tongue or boiled sausage into small cubes. Finely chop fresh cucumbers or grate them on a coarse grater. Finely chop the green onion and mash it with salt until it softens and gives juice. Peel the hard-boiled eggs and separate the whites from the yolks, finely chop the whites, and grind the yolks in a saucepan, adding sour cream with mustard to them. Cut boiled potatoes into small cubes and combine with grated onions and yolks, mix thoroughly and dilute 1 / 2l of pershin kvass. After that, put prepared cucumbers, proteins, meat products in a saucepan. Stir okroshka, close tightly with a lid, put in the refrigerator to cool and brew. Before serving, pour the remaining kvass into okroshka, pour into plates, sprinkle with finely chopped dill and immediately start your meal. (You can also add horseradish, grated radish or radish to your taste) "
on my own I want to add that the yolks need to be ground with st. l. sour cream and then mix with the rest of the volume and add green onions, and then potatoes - otherwise it is difficult to mix without kneading all this "fkletsku" horseradish or grated radish will add vigor to this dish, in general, we also liked this option!
I hope you like it too!

PS: I also forgot to say that my mother once made a cold beetroot on pickled beets - it was sold in 400g cans with an iron lid, it cost a penny, but it turned out something completely unusual

[MariV]

MariV, Something I do not trust other people's recipes. as they say, "there is no one to ask": When will you try, tell me, okay?
I make kvass using rye malt (I buy it) - it turns out like barrel malt in the USSR.
I didn't understand something, do you need to knead tomatoes with a blender in gazpacho or cucumbers too?

In gazpacho and cucumbers and tomatoes - with a blender, puree.

My version of okroshka:
Cucumber, radish, potatoes, green onions, dill, 6 egg whites, meat products at your discretion - cut everything into small cubes.
For okroshka kvass (just in it all the "zest" of my okroshka):
Kvass (best made at home from rye croutons, but in the absence of it, store-bought kvass is also good) -1.5 liters.
Sour cream (fat content at your discretion, I use 20-25%) - 180 gr.
Table mustard-1.5 tbsp. l.
6 egg yolks
Rub the yolks through a sieve, add sour cream, mustard and grind thoroughly. Combine the resulting mass with kvass, mix. That's all. Okroshy kvass is ready. Pour our chopped vegetables with the resulting kvass, add meat products if desired (I usually put boiled tongue), mix, salt to taste and cool. Bon Appetit!

but when they brought it to us it turned out that it was with salted trout! Believe me, it's incredibly tasty! besides fish I also remember cucumber and dill greens .. surely someone else has tried this dish - tell me the ingredients!

I won't tell you about trout, but in my husband's family, okroshka is made with herring. For a long time I did not dare to try this dish, but now we never do it with meat / sausage
Ingredients: salted herring fillet, fresh cucumbers, boiled eggs and potatoes, dill and parsley, green onions. Everything is cut into cubes. Dressing from chilled cold water + sour cream (mayonnaise - what is in the house) + salt + a little vinegar.

[Rusya]

Rusya, add beets and liquid herring under a paluchitsa fur coat ...

[MariV]

MariV, Something I do not trust other people's recipes. as they say, "there is no one to ask": When will you try, tell me, okay?

Asking someone to eat - who regularly grows sourdough will immediately "enter" - this is what you need - without thermophilic yeast, kvass on home-grown sourdough with raisins. I'll add some more malt here - I like this taste!
By the way, we have half a forum - from the Internet! You just look at the recipe - the ingredients, the technology - and it is clear if you have experience - it can be or not.
But someone honestly points out where the "legs" come from, and someone "attaches" it himself - they say, it's exclusive!

And this is how okroshka is seasoned with us (I don’t dwell on the ingredients - they described a lot of all sorts of good variations)
1. On kefir - the density is regulated by potato broth (clearly, from peeled potatoes). Salt. Add some mustard. For piquancy. I like.
2. On serum. With sour cream.
3. The broth is not very rich. At the dacha, people even breed bouillon cubes + sour cream.

And I have never tasted okroshka in my life, I do not understand this combination of products. Our family never cooked it. When we come to visit my mother-in-law, I absorb the ingredients with mayonnaise.

Sorrel cold borsch

I usually cook this borscht in the evening.
I boil water and dip the diced potatoes there.
While it is being cooked with a blender, I grind (or as it is correctly called) sorrel, spinach, green onions, dill, parsley with salt and a small amount of sugar, in general, that green will come to hand. Sometimes you come across young dandelions with nettles, the main thing is that the family does not see the original set. In a small amount of sunflower oil, grate finely chopped onion and grated carrots on a coarse grater. When the potatoes are cooked, pour the green gruel into it, let it boil, add bay leaf and various peppers, add frying and simmer for another 2-3 minutes. During this time, I bring the taste to salt. During the night, the borschik manages to brew and cool down - you can put it in the refrigerator to reach the desired temperature. Before serving, boiled eggs are kneaded with a fork and sour cream at the rate of 0.5 eggs per serving and added to a plate. By the way, it's delicious hot too

I made okroshka today for the first time in my family life.
HUSBAND eyes made
Says is that (48 years old)
So that's it. He didn't eat that. And he said, don't cook anymore
My beloved okroshechka

[natamylove]

natamylove, and what recipe did you use? IMHO you were in a hurry, he needed in the summer heat, and a cold okroshechka - he would love her as a native

In our family we make okroshka like everywhere else, basically. The main products are the same, but I like to pour in kvass, so that it is sweet. If kvass is okroshny, then add sugar to my plate. But sometimes I cook cold borscht with beet tops. Botvinya is called. It is made as a cold pot, only you need to boil young beets along with the tops. Then cut everything up. Now about the gas station. I fill everything only with sour cream, with mayonnaise is not the same. This is our taste.

The most beloved okroshechka on homemade kvass, so that this kvass on birch juice was put. Only now my child does not recognize it at all, only a salad

I divide okroshka into two parts. Then I spread mayonnaise for my husband, and for myself, as I love.

[Summer Residents]

Okroshka recipe from Summer Residents

I boil water and set it to cool. At this time, I boil beets, potatoes, carrots and eggs in a Zepter or steam. Rub the beets into the water on a coarse grater. I cut the rest of the vegetables into small cubes, plus a fresh cucumber, an onion, boiled meat or sausage. All this in a pot of water and beets. There, the sour cream is not very greasy and I bring it to the desired taste with salt, sugar and lemon. Sugar is indispensable, it gives the salt a certain taste. Fresh herbs on request

The dish according to this recipe is called "Beetroot".

The most favorite okroshechka on homemade kvass, so what would this kvass on birch juice

That's right, on birch kvass with refried barley.
If anyone has tried this kvass, he will never forget the refreshing taste and smell.
If okroshka is on sweet bread kvass, then this is no longer okroshka, but compote (it's my opinion).

I've also decided to insert my penny.
On the eve of the holidays, my friends and I went over a little.
And here it’s okroshechka, cold, and after dry, it’s simply not replaceable. Take a pot.
Recently, we sat down on okroshka with smoked pink salmon (cut also finely) The composition is the same as in the classic recipe, only instead of sausage, fish. And the dressing is boiled chilled water with sour cream.
Friends said that it tastes better than with kvass or whey.

[Zhivchik]

That's right, on birch kvass with refried barley.
If anyone has tried this kvass, he will never forget the refreshing taste and smell.

Zhivchik, please, if possible, give more details on the production technology of this drink, I beg you !!!!! I've heard about its fantastic refreshing and tonic properties for a long time, birches are available in unlimited quantities, barley too, but I can't find the recipe anywhere!
Members of the forum,, I urge everyone to share the recipes of not only branded cold soups, but also branded cold drinks !!! Let's hit our overseas Pepsi, relatives ... WHAT?

I don't like okroshka, the combination of kvass with meat does not suit me, like many people I eat this mixture with mayonnaise instead of salad. But since we are talking about cold drinks, I will share a recipe for homemade lemonade and iced tea.

1. Homemade lemonade. With the addition of a large amount of ice and white rum-aka-Mojito.
for a 2 liter jar, I take a fat bunch of mint, a 1.5 liter bottle of carbonated mineral water like Bonaqua and others like them, 3 limes, a jar of brown sugar and a large spoon. I tear the mint, throw it into a jar, cut the limes, squeeze the juice out of them into the jar, the skins go there, a couple of tablespoons of brown sugar, pour it over with mineral water, stir with a large spoon, add sugar to taste. In the fridge .. how to infuse a little, hmm .. need to buy more rum ...
2. Homemade iced tea .. with the addition of ice and whiskey, aka Long Island ice tee.
I think many people make it, my personal chips are again brown sugar, infusion on crusts and ... taram-param-a piece of peeled ginger root .... it all goes very well at summer parties with friends ..

[Cake]

Cake, I hit with ayran ...

Ayran:

Katyk (sour milk) - 1 liter
Water (pure, spring, boiled, distilled) - 400 ml
salt, sugar to taste
some greens (parsley, dill)
ice

Preparation: Lightly beat the cooled katyk, add chilled water, whisking, add salt, sugar to taste,
some chopped greens and pieces of ice ...

In the heat, that's it!

[Cake]

Cake, I hit with ayran ...

Ayran:

Katyk (sour milk) - 1 liter
Water (pure, spring, boiled, distilled) - 400 ml
salt, sugar to taste
some greens (parsley, dill)
ice

Preparation: Lightly beat the cooled katyk, add chilled water, whisking, add salt, sugar to taste,
some chopped greens and pieces of ice ...

In the heat, that's it!

Tell sour milk means kefir?

2. Homemade iced tea .. with the addition of ice and whiskey - aka Long Island ice tee

I just didn't know where to fit the redlable bottle

katyk is not kefir, a separate song

[Makhno]

Tell sour milk means kefir?

katyk is not kefir, a separate song

Makhno, Chantal is right, katyk is katyk (sour milk) and the taste is specific.
But you can replace it with kefir, yogurt, yogurt, it will look like ayran, but other drinks are still tasty ...
Choose to your taste, with different fillings ...

Cake, shall we teach you how to make fruit drinks?

That's for sure!
Cake, but about birch kvass, then try it.
Add well-fried (until dark brown) barley to ordinary fresh birch sap, when it already starts to turn sour (it becomes cloudy and tastes no longer tasty), add well-fried (until dark brown) barley, cover and leave to ferment. Better to put it in a cellar. It will jerk slower, but it will not be so sour.
Somewhere 100g. for 10 liters of juice. But you do not need to fry this barley in an apartment, otherwise after that you will need to wash the tulle (all textiles will smell like a burnt smell).
I send my husband to the garage and there he fries well on an electric stove in a frying pan without oil.
Since I grew up in a private house and we had a huge birch tree, I want to share my observations: we added raisins and dried (apples) to the juice and fermented like that (one juice), but I haven’t tasted it better than with barley.

And I have some great links about kvass. Recipes with pictures.
So:
🔗 - birch kvass
🔗 -white okroshechny
🔗 -theory
🔗

In general, M. Syrnikov has a very interesting magazine. And very educational. I recently came across him while I was not using his recipes, but white kvass is already waiting in the wings, that is, hot weather

[Cold borscht]

Cold borscht

kefir 1.5 liters
boiled beets 2 pcs
boiled eggs 2pcs.
1 bunch green onions
fresh cucumber 3pcs.
sour cream 100g
dill 1 bunch
salt

Grate boiled beets on a beet grater.
Peel the cucumbers and cut into cubes 0.5x0.5 cm.
Cut the egg white as well.
Finely chop the onion and dill.

Grind onion, dill with a crush and salt.
Grind the yolks with sour cream.
Connect. Add beets, cucumbers.
Pour in kefir. Add a little cold boiled water if it seems thick.
Salt. Refrigerate. Serve with sour cream.
Hot boiled potatoes are served on a separate plate.

[Okroshka]

It's hot today, so

Okroshka

Actually, okroshka is like okroshka. With the usual set: potatoes, radishes, cucumbers, green onions, dill, boiled beef, eggs, salt. In my opinion, she wrote everything.
But for okroshka I make a dressing:

Grind 4 boiled yolks with 2-3 tablespoons of sour cream, add 2 full teaspoons of mustard, 2 tablespoons of grated horseradish (from a jar), 2 tablespoons of mayonnaise and 0.5 l of kefir. Stir well. Pour chopped vegetables with dressing and add kvass.
Eggs are not boiled additionally. Sliced ​​proteins and okroshka.

OKROSHECHKU-adoring !!! I love it !!! Dear !!! Today I spread the whole okroshechnaya mixture with kefirchik and mineral water-delicious! How can you not love it? But my son is not in any way, but I, my husband, my daughter is delighted ... My husband's parents do not understand this at all and do not eat ... And my parents have okroshka on the table ... There is a goat in the farm, here on whey from cottage cheese, they make it ...

Today I spread the whole okroshechnaya mixture with kefirchik and mineral water-delicious!

I also don’t understand okroshka with kefir and whey.

This is probably someone like in a family was instituted to do it. I make it with sour cream, and lately I've been adding light mayonnaise. I don't like kvass. In my husband's family, they did not make kvass either. He tried it once, said that it was not for him. I didn't like it. Everyone has their own recipe.

This is probably someone like in a family was instituted to do it. I make it with sour cream, and lately I've been adding light mayonnaise. I don't like kvass. In my husband's family, they didn't make kvass either. He tried it once, said that it was not for him. I didn't like it. Everyone has their own recipe.

Sour cream is added by itself. I don't add mayonnaise to healthy food.

Once in my friend I tried okroshka on bread kvass.
B-rrr. I couldn't eat it. This is not a refreshing dish, but a sweet compote.