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Classic okroshka on kvass with sausage

Classic Okroshka with Sausage on Kvass

Delicious, light, simple — the best of all the cold soups! Okroshka with sausage on kvass will rescue you from the heat on the hottest of days. It doesn't matter whether you make it the classic way or by a family recipe. Juicy, fresh, and vibrant, it brightens up any summer!

Zhemchuzhinka

Recipe author

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Composition / ingredients

Servings:

Sausage and deli meats

200

Potatoes

Cucumbers

Eggs

Radishes

Green onion

Dill

Sour cream

200

Kvass

1.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 38 % 5 g

Carbohydrates 38 % 5 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make classic okroshka with sausage on kvass? Gather all the ingredients on the list. Which sausage should you use? Pick any you like — it can be boiled sausage, semi-smoked sausage, frankfurters, or wieners. This recipe uses boiled sausage.
Step 2:

Scrub the potatoes thoroughly with a brush to wash off any leftover dirt, sand, and so on. Wash the eggs as well. Boil the potatoes and eggs ahead of time until done, then let them cool.
Step 3:

Peel the potatoes and the eggs. Wash the radishes thoroughly and trim off where the leaves and root attach.
Step 4:

Cut the potatoes and eggs into small cubes. The finished okroshka looks especially appetizing when all the components are diced to the same size. To speed up the chopping, I sometimes use a vegetable dicer. Put the potatoes and eggs in a deep bowl or small pot.
Step 5:

Wash and dry the cucumbers. If the peel is bitter, remove it. Dice the cucumbers and radishes and add them to the potatoes and eggs.
Step 6:

Dice the sausage the same way and add it to the rest. If you prefer to swap the sausage for meat, use boiled beef, tongue, or chicken breast. One important point: the boiled meat shouldn't be fatty, since okroshka is a cold soup and pieces of fat will congeal in it.
Step 7:

Chop the green onion and dill as finely as you can. For a more fragrant okroshka, you can grind the herbs with a pestle in a mortar. Add the herbs to everything else.
Step 8:

Mix all the ingredients together well.
Step 9:

Portion the mixture into individual bowls and pour in the kvass. You can use store-bought or homemade kvass. I like to use a kvass with a bit of tang in my okroshka. Add salt to taste if needed.
Step 10:

Add as much sour cream as you like and stir. Done!

Once summer arrives, okroshka becomes a regular guest at our table. It's filling thanks to the potatoes, sausage, and eggs, yet light and refreshing thanks to the cucumber, radish, and tender young herbs. There are countless ways to make this cold soup — it's made with kefir, mineral water, ayran or tan, and sometimes just plain chilled boiled water. Try okroshka on kvass and you're sure to love it! Enjoy!
Root vegetables are best washed with a brush or a stiff sponge under running water.