Main Page
Fast and tasty
Okroshka on beer

Okroshka with Beer

Why? Why didn't I think of doing this sooner?! Okroshka with beer is brilliant - two pleasures in one dish! This recipe is for those who prefer okroshka with kvass over kefir. I suggest making our beloved okroshka with a base of dark beer. No one will be left indifferent!

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Beer (dark lager or medium-strength ale)

800

Potatoes (1 large or 2 medium-sized)

Cucumbers (medium-sized)

Radishes

Eggs (large)

Bologna sausage

250

Herbs (for serving)

Mustard

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 36 % 4 g

Carbohydrates 36 % 4 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make okroshka with beer? Gather the ingredients for okroshka with beer. Boil the eggs and potatoes (in their skins) ahead of time and cool them. Wash the fresh vegetables under running water. Look for a bologna sausage with the most natural ingredients - no mechanically separated meat and no flavor enhancers. Use a dark, light, or medium-strength beer (up to 5% ABV). I have a 3.8% German lager. If you don't drink alcohol, choose a non-alcoholic beer.
Step 2:

Trim the ends off the cucumbers on both sides and chop them into small cubes. I usually don't peel young summer cucumbers, but you can peel them if you like. Transfer all the ingredients straight into the serving dish.
Step 3:

Trim the ends off the radishes too and cut them into cubes about the size of the cucumbers. If all the okroshka ingredients are cut roughly the same size, the dish looks more harmonious.
Step 4:

Peel the potatoes and chop them into small cubes. The potatoes give the okroshka extra heartiness.
Step 5:

Remove the casing from the sausage and chop it to match the vegetables.
Step 6:

Peel the eggs and rinse them under running water to remove any shell fragments. Cut the eggs into small cubes.
Step 7:

Add a little hot brown mustard for heat and stir the okroshka base. Right before serving, salt the okroshka and add cold lager to taste. For me it came out to about 200 ml of beer per serving. Garnish the dish with fresh herbs.

If you have nothing against alcohol, I highly recommend making this version of the cold soup so many people love. It's really delicious!
Okroshka with beer is wonderfully refreshing in summer, with a more pronounced malty aftertaste than okroshka with kvass. The one thing is, you need to watch how much you have - dark beer is dark beer, after all.
Enjoy!
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 wash and a brush.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! Keep in mind that some seasonings are especially easy to overdo (mustard, for example).