The history of okroshka dates back to the national Russian cuisine. The first mention of this dish can be found in the XVIII century, although similar recipes were found before.
Initially, okroshka was made of finely chopped vegetables, such as turnips and rutabagas, and greens, and was dressed with a special dressing based on kvass and sour cream. Over time, the recipe changed and was supplemented with new ingredients.
Boiled meat or fish, boiled eggs, fresh cucumber and other products began to be added to the composition of okroshka.
Nowadays, there are many recipes for okroshka, which differ in the set of ingredients and method of preparation.
Ingredients:
- Kvas bread – 1,3 liters;
- Boiled potatoes – 2 pcs;
- Ham – 200 g;
- Cucumbers – 2 pcs;
- Radish – 100 g;
- Boiled eggs – 2 pcs;
- Green onions – 30 g;
- Dill greens – 15 g;
- Sour cream – 1 tbsp;
- Mustard – 1 tbsp;
- Salt – ⅓ tsp.
Preparation of the okroshka:
Chop green onions and dill, salt and pour into a bowl for the okroshka.
For the dressing mix sour cream with mustard
and
boiled egg yolk, stir. Cut small cubes of boiled potatoes, ham, cucumbers, boiled eggs.
Put all the
cut
ingredients to the pressed greens in a plate and pour kvass into it. Fill the okroshka with the prepared dressing, salt and stir.
Leave the okroshka for a couple of hours in the refrigerator, and then serve to the table. You can additionally dress the okroshka with sour cream.
