Disputes about what kind of okroshka tastes better – on kefir or with kvass – have been going on for centuries. This tasty summer soup is a must in every family. A great way to cool down on a hot summer day, in addition to satiate yourself with a healthy lunch or dinner.
Okroshka existed in the culinary history of our country quite a long time ago
.
This summer soup has been constantly improved. New ingredients were added to the okroshka. For example, in the XIX century they began to put potatoes instead of
radishes
in the soup
. Instead of radishes in okroshka began to add green peas to soften the flavor. We will tell you about the method of cooking classic okroshka on kefir.
Ingredients for the okroshka:
- fresh cucumbers – pcs;
- radish – 2 pcs;
- onions – pcs.;
- boiled potatoes – pcs;
- boiled eggs – 3 pcs;
- boiled sausage – 200 g;
- kefir;
- water;
- sour cream – 3 tablespoons;
- green onion – a bunch;
- dill – a bunch;
- mustard – tsp.
Preparation of the okroshka:
Cut into small cubes cucumber, radish and boiled peeled potatoes. Onion, boiled eggs and sausage should be diced larger, combine with cucumber, radish and potatoes in a bowl.
Shinkuem finely dill and green onions, lay out to the other ingredients
.
In the chopped products pour kefir to taste, dilute the consistency with water.
In the okroshka put sour cream and mustard, salt and mix thoroughly.
Mustard in the okroshka gives a note of spicy flavor, makes the dish a little sharper. This is a great summer soup, which you should definitely try to cook.
