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Classic okroshka on kefir with sausage, egg and cucumbers

Classic Okroshka on Kefir with Sausage, Egg, and Cucumbers

A delicious, summery, refreshing traditional Russian dish! Classic okroshka on kefir with sausage, egg, and cucumbers is usually made in summer, when you want something light and fresh but still tasty. Okroshka satisfies both hunger and thirst, and it doesn't leave you feeling heavy after lunch.

Snezhana

Recipe author

Classic okroshka on kefir with sausage, egg and cucumbers

Composition / ingredients

Servings:

Kefir

Boiled sausage

150

Potatoes

Eggs

Sour cream

Sauerkraut

150

Cucumbers

Green onion

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 21 % 3 g

Carbohydrates 50 % 7 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make classic okroshka with sausage on kefir? Let's gather the ingredients on the list. Okroshka, like Olivier salad, has many different recipes — as a rule, every cook has her own signature version, different from the rest. But let's stick with the classic, most popular, simple one with boiled sausage. Cut the sausage into small cubes.
Step 2:

Boil the potatoes in their skins ahead of time, let them cool a little, then peel them and cut them into the same small cubes.
Step 3:

Hard-boil the eggs in salted water so they don't crack while cooking. Boil for 10–12 minutes. Cover them with cold water, let them cool, peel them, and cut them into small cubes with a knife or an egg slicer.
Step 4:

Wash the fresh cucumbers and cut them into small cubes, or into half- or quarter-rounds — whichever you prefer.
Step 5:

Thoroughly wash, dry, and finely chop the fresh dill and green onion with a knife.
Step 6:

Put all the prepared ingredients in a deep bowl. Classic okroshka, the recipe for which has been known since our grandmothers' day, always includes sauerkraut. These days some cooks replace it with other ingredients of a similar taste, but in my opinion the most delicious okroshka is the one made with sauerkraut, with its gentle tang. Rinse the sauerkraut in cold water, squeeze out the liquid, and add it to the other ingredients.
Step 7:

Add salt to taste and the chilled sour cream to the bowl. Add the herbs to the okroshka. Mix the ingredients together. You can use kefir as the liquid base, but it's best to use a low-fat one, since sour cream has already been added; or you can replace the kefir with whey or kvass. I add kefir. The liquid must be chilled so the okroshka turns out tasty and not sour.
Step 8:

Serve the okroshka, or chill it in the refrigerator first. Just be careful with cold dishes in hot weather so you don't catch a chill. Enjoy!

How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool. The sudden temperature change makes the shells easier to peel.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe detergent and a brush.