Okroshka is one of the most popular summer cold soups. It is consumed not only in our country, but also in Europe.
Many people like to eat okroshka with kvass or kefir. But it turns out that originally okroshka was eaten with cucumber brine
. Kvass began to be added to the summer soup only in the XIV century. So,
okroshka
is an ancient dish.
Okroshka is now prepared with sausage. At the same time, the traditional recipe contains several types of meat and excludes the use of sausage.
Let’s tell you how to prepare a different recipe – gypsy okroshka
.
Ingredients for gypsy okroshka:
- kefir – 1 liter;
- sour cream – 200 g;
- water – 500 ml;
- sausage – 200 g;
- boiled potatoes – 300 g;
- eggs – 4 pcs;
- cucumbers – 3 pcs;
- radish – 250 g;
- dill – a bunch;
- parsley – a bunch;
- green onion – 50 g;
- salt – 1 tsp;
- ground black pepper – ½ tsp;
- citric acid – 1 pinch.
Preparation of gypsy okroshka:
Cut cucumbers and radishes into thin straws. Cut sausage and peeled
boiled
potatoes into thin small bars.
Combine chopped products in a bowl.
Cut small cubes of boiled peeled eggs, chop green onions, dill and parsley.
Add to the mixture of vegetables, sausage and eggs ground black pepper, salt and citric acid. Stir the components, pour kefir, lay out the sour cream.
Pour the okroshka with water, mix thoroughly.
So we cooked the okroshka according to the gypsy recipe. Instead of kefir, the okroshka can be dressed with the usual kvass.
