Okroshka with jellied meat on homemade white kvass with horseradish

Okroshka with jellied meat on homemade white kvass with horseradish

Category: Cold meals and snacks

Kitchen: Russian

Ingredients
Fresh cucumber	4-5 pcs
Radish	6 pcs
Eggs	4 things
Beef jelly	350 g
White kvass with horseradish	1-1.5 l
Greens (dill, parsley, green onion)	taste
Salt	taste
Sour cream	optional

Cooking method

• There is nothing tastier than Russian okroshka! For me this is the most, the most summer dish.
• Grate cucumbers and radishes on a coarse grater. Boil the eggs and chop them to the vegetables, and chop the herbs.
• Cut the jellied meat into small cubes
• Put okroshka into plates, add jellied meat and pour homemade kvass with horseradish (kvass should not be sweet). Add sour cream and salt to taste.

Note

There is nothing tastier than Russian okroshka! For me this is the most, the most summer dish.
The best addition to okroshka will of course be potatoes. It is good in any form, but try this okroshka with fried potatoes - this option is the best.

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My favorite okroshka! (Lisss's)

And I like to mash hot boiled potatoes into okroshka

[Bridge]

Bridge, It's a matter of taste, who likes it more, I prefer separately.

Ha! With jellied meat! Cool! And satisfying and cool in one bottle!
Mine would definitely like it. We need to give him an idea - to combine two of his favorite dishes in one plate.

[Elena Tim]

Elena TimAt first, my doubted, but then I tried it and was satisfied. And we used to eat like that all the time, only we took homemade bread kvass and added ready-made horseradish to the plate to make it spicier. Delicious!

this is a very old recipe of Russian cuisine - pour jellied meat with kvass, adding horseradish and green onion crumb, and yours is even more interesting - under okroshka)) I will definitely try!

[kavmins]

kavmins, Thank you! I learned this dish from my parents, they used to eat like that all the time, now it's not always a hunt to bother with jellied meat. But in vain, very tasty!

A very interesting recipe! Thank you !

[galchonok]

galchonok, Cook to your health!

You know, I didn't expect to see such a recipe, why? Will explain,
it was in the distant 80 in the Kostroma region, possibly in the Kologrivsky district or near it. My friend, he is from Transcarpathia, was invited to a wedding, having arrived from there, all his impressions came down to some kind of kvass soup with chunks of jellied meat, brrr. Oh, a pie with boiled onions! Horror! Here's a story.

[Yuri198]

Yuri198, and for us, their bloodstream brrrr ...
and jellied meat with vigorous kvass and horseradish is a nyamka, for those who are in the subject

[kavmins]

kavmins, Thank you!

This is a very old recipe of Russian cuisine - pour jellied meat with kvass, adding horseradish and crumbs from green onions, and yours is even more interesting - under okroshka)) I will definitely try!

And there is. My mother eats such kvasso-jellied meat constantly ... when there is jellied meat))).

this is a very old recipe for Russian cuisine

Probably our family is not so Russian and old, but jellied meat all year round and kvass in summer, but to be together !? I remembered that an employee at work went to a wedding, this is happening in Chuvashia and there they also served this dish and also a shock, well, he still got a cow's lip not shaved in the jelly ....
Yes, blood sausage is everywhere brr, even though they have, even though we have!

I don't like okroshka with jellied meat

or with boiled fish

, but mom and spouse love. Mom is more than 80 years old, she is from Vologda. She says she always ate like that. My husband is Ryazan, they love him so much in their family.It all depends on the location and personal preference.

And how can you not love blood? It's tasty

Probably our family is not so Russian and old, but jellied meat all year round and kvass in summer, but to be together !? I remembered that an employee at work went to a wedding, this is happening in Chuvashia and there they also served this dish and also a shock, well, he still got a cow's lip not shaved in the jelly ....
Yes, blood sausage is everywhere brr, even though they have, even though we have!

Mom spent her childhood in Ukraine, because one of her grandmothers was from there. So she was taught to eat this dish exactly there. It is jellied meat with kvass and horseradish and chopped green onions. Nothing else in the village was put into this dish. By the way, the recipe for rye kvass I have laid out is also from there. And okroshka in summer (namely okroshka with all the vegetables: cucumbers, etc.) she most of all loves with ... lard. Also taught in the village. So everyone ate. Salted bacon with meat (streaked) was cut into cubes and added to okroshka. And I "salted" (the lard was salted quite strongly, there were no refrigerators, only the cellar, they were stored in salt), and made it more satisfying. There was never any boiled sausage in the villages. And you need to eat hearty - the work is full of hard work. Therefore, okroha was purely vegetable or with lard. They ate in bite with boiled round potatoes. They took the potatoes by hand. All my life I eat okroshka like that. Eat with bread and without bread. but it tastes best to me with hot boiled potatoes with a bite. Mom taught me.

[Scarecrow]

Scarecrow, My parents are from the Tambov region and the recipe from there. Kvass is brewed there from rye flour, yeast does not use only the leaven, it is called thick there. I must say that the brew turns out to be thick and vigorous, this is the only saw there, there are similar, but not quite the same. And they always ate potatoes, mostly fried, but now I make boiled or baked, the most important thing is to be hot.

[julia007]

julia007,

Mom had a second grandmother in the Belevsky district of the Tula region, maybe something from this set (described by me) and local, but I did not really understand))). It even became interesting, I ask. In any case, this is a village and peasant food and was clearly distributed far away. And rye kvass was made all over Russia. And yeast was not even used in my childhood. We never had yeast at home (my mother did not know how to bake at all). Self-leavened, naturally fermented - it was the very thing. In Russia, rye (in the designation of non-wheat, mainly rye) has always been the basis of the foundations. It is the rye, not the wheat.

So I talked to you, I remembered all this simple food and now I want okroshka - tin))).

[Scarecrow]

ScarecrowAnd don't say, I really wanted okroshka myself. It is a pity not to put kvass in the apartment very cold, you will have to run about the shops and look for decent kvass.

It is a pity not to put kvass in the apartment very cold, you will have to run about the shops and look for decent kvass.

Today I bought Ochakovsky okroshechny with horseradish. It used to be much better ...

[A.lenka]

A.lenka, Does Ochakovo have kvass with horseradish?