Okroshka and cold homemade drinks

We also like okroshechka on a cheesecake + sour cream, but we did not like it very much on purchased kvass. If only I make homemade kvass (then I add just a little sugar to make it sour), then you can.

I just have 5-6% sour cream, so I add at least 20% mayonnaise

And I love kvass! on my mother's, she makes simply incomparable alum, and on whey ... well, of course, when there is no kvass

If only I make homemade kvass (then I add just a little sugar to make it sour), then you can.

This is it. Well, this is already in case of emergency, if there is no birch kvass. So vigorous. Okroshka on such kvass immediately quenches your thirst.

[Tanyusha]

And I love kvass! on my mother's, she makes an incomparable alum

Exactly, you can also use alum.
Tanyusha, you reminded me how as a child I went to the village where my aunt lived. And she always had a huge saucepan with cool alum in the entryway.

My father-in-law is from Siberia, so okroshka is a frequent dish on theirs (and therefore already on our table). : D So, kvass has been making kvass for many, many years by her husband's mother herself (now recycling and my leftover rye breads go away). They like kvass weaker and sweeter, but my husband and I like to pinch. So everything is a matter of taste. But in my opinion okroshka without kvass is not quite okroshka (IMHO)

My grandmother cut the crusts off rye bread and poured boiled water over them. She did all this in a large clay pot. In terms of volume, it was bucket. These crusts turned sour there and a sour drink was obtained.
Grandmother called him kvass.
This grandmother's kvass was very tasty okroshka. I don't recognize meat in okroshka. I need only grass and raw vegetables in my okroshka, a standard set: fresh cucumber, all kinds of greens, radishes, sour cream
And my grandmother bred botvinya with this kvass. From what botvinya was sour.

This is it. Well, this is already in case of emergency, if there is no birch kvass. So vigorous. Okroshka on such kvass immediately quenches your thirst.

As my son would say: "Respect and respect". Yes, they have not yet invented better birch kvass for this business.

And maple kvass? also a worthwhile thing

And maple kvass? also a worthwhile thing

Tell me in more detail, I have never heard of this, and even more so I have never tried

[Suslya]

Better than birch kvass for this business has not yet been invented.

I have never heard of such kvass. How is it done?
Suslya
And I did not know about the existence of maple kvass. Here maples can be found very rarely, only in the form of green spaces in parks and on the streets.

We've been eating okroshka for a week EVERY day - because in this heat we don't want anything else ...
Previously, they did not eat it so actively, since it is not very tasty with kefir, but fooling around, adding kvass, horseradish or something else - again, in the heat there is neither desire nor strength ...
BUT!!!!!!!!!!!!! A wonderful drink TAN, from Bio-Balance, has appeared, here it is 🔗!!!!!!!!
It is like kefir with kvass - sour-salty, in general, just what you need for okroshka!

And maple kvass? also a worthwhile thing

The fact is that maple sap itself is much sweeter than birch sap. But what kind of kvass from him, I, however, have not tried.

[Wildebeest]

I have never heard of such kvass. How is it done?

Wildebeest, here you are:

Add well-fried (until dark brown) barley to regular fresh birch sap, when it 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.

Maple juice is collected in the same way as birch juice, but how kvass is made ... a shame, but I don't know, this is my mother's specialist in this matter, but it tastes not sweet at all, very pleasant, my mother puts raisins, sometimes mint leaves (but this is no longer for okroshka) for pampering, so to speak

[celfh]

celfh, what kind of kvass do you add?

Here in Vladimir they sell absolutely wonderful kvass from a barrel. He's not sweet. We really like it.

I also remembered. Some make okroshka on kombucha.
Itself did not try and did not even rush. Maybe I missed something in my life?

Today I read in a culinary magazine that okroshka is made with crab sticks ... Has anyone tried it? And at the expense of tan ... there really is one on sale, there is even one with the name okroshechny ...

I ate on tan, super. it is a little carbonated, ate on a tanya with a dill flavor.

Of course it's not cheap.

I make it myself on homemade okroshechny kvass.

Mom made mineral water with lemon.

Carbonated tan with dill flavor - yes, dear, but this one that I showed is non-carbonated and at the price of 2.5% kefir. Here!

Today I read in a culinary magazine that okroshka is made with crab sticks ... Has anyone tried it? And at the expense of tan ... there really is one on sale, there is even one with the name okroshechny ...

What a badass. It's healthy food - crumbs. And in these sticks alone ... (I will not write very bad words)
I wrote somewhere that my child ate two pitsyk (small pizza) with crab sticks at a party. And the next day he had a temperature under 39 and was covered in a rash.

Thoughtfully like this: what if shrimp in okroshka? basically, it should be good ...

yeah, I think the seafood will be delicious. and I usually do on kefir in half with mineral water. but on kvass somehow I do not.

[okroshechny (white) kvass with rye bread leaven]

I just got the hang of doing okroshechny (white) kvass with rye bread leaven:

So, for a 3 liter can:

Brew half a glass of rye flour with boiling water (about 1.5 cups), stir well and leave to cool. When the tea leaves cool, add 3 heaped spoonfuls of rye sourdough to it, bring it all to the "shoulder" of the jar with water. Add black crusts from rye bread, about 5 raisins, and leave to ferment on the table for a rich aroma.
After a day, carefully drain (filtering) the kvass into a plastic bottle, and pour the sediment (the sourdough itself) again with water and feed: 1-2 tablespoons of rye flour boiled with boiling water and cooled to room temperature.

The kvass itself will come in the refrigerator, although I already played it in a day so that it can be used.

You can pour the sourdough every two days with water, feed it in such heat, as it is now, every 3 days. If you do not plan to get a lot of kvass, just put a jar of leaven in the refrigerator.

This kvass is more likely for okroshka, turi, botvinia - season it with horseradish and eat it.
For drinking, it's too harsh for my taste, but if you loosen a spoonful of honey there, that's the thing)

Such kvass is the best for okroshka, but where to get rye sourdough

Such kvass is the best for okroshka, but where to get rye sourdough

As where? Right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0 , for kvass everything is just simple - no need to wait until it ripens properly, after a couple of days you can already use it.

Thank you Cubik As I asked a question, let's immediately look for a sourdough - I found rye from VIKI and immediately kneaded it and now all that remains is to wait for what happens

For the first time in my life I made okroshka (Well, this dish is not established in our family somehow). I poured it with yogurt, added some water with ice until a pleasant consistency. Poured in plates and immediately ate. We liked.Of course, every day I would not eat this, but for a change in the heat - it will do.

Well, with the onset of warmth, the children remembered about okroshka, they urgently need to do it! I went into this Temko - how delicious everything is! I went to plan!

And we love okroshka in broth with citric acid.
I boil the chicken breast without fat and skin, filter the broth, cool it, dilute it with citric acid until it is pleasantly sour. This is the fill.
And crumble chicken breast, potatoes, cucumbers, eggs into small cubes. Add dill greens. Grind finely chopped green onions in a mortar with a teaspoon of mustard and a pinch of salt. Mix all the ingredients, season with sour cream, pour over the filling, let it brew for about an hour (if you stand).
And enjoy!

[broth with citric acid.]

And we love okroshka on broth with citric acid.

Do not be offended, but such a mixture, to put it mildly, is not useful.

[Stеrn]

I want to share and at the same time say thank you Stеrn for her Pyaterochka sauce.
Okroshka began to be made only this year.
I did it with kvass and kefir.
I personally liked kefir more.
For several days I have been perverted with different companies, but today
suddenly, for no reason at all, she took it and added it to the finished okroshka
Pyaterochka sauce.
It is much tastier than just okroshka with kefir.
Such a piquant spicy note appears.
Thanks again Stеrn.)))
And you can try on a tea mushroom, only it is slightly sweet for me,
maybe stir up unsweetened for okroshka ...

Do not be offended, but such a mixture, to put it mildly, is not useful.

In no way am I offended))))
I think, of course, not useful if abused. And if a teaspoon is three liters.
And a couple of times a year)))
Yes, given the fact that it is not known what we are offered in other products (whey, for example) purchased in stores. And I have come across (or rather my mother-in-law), so I prefer personally prepared unhelpfulness for myself.

[We take fresh rye (namely 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, you 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 off 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 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 in full, without cuts:
..."We take fresh rye (namely 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, you 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 off 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 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 (dip 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 such as Narzan - that is, without a sharp chemical taste. Season to taste with sour cream.