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Okroshka with boiled sausage, potatoes and cucumbers on kvass

Okroshka with Bologna, Potatoes, and Cucumbers in Kvass

A refreshing summer soup with a pleasant tang. Okroshka has been my favorite dish since childhood—wonderful stuff, especially on a hot summer day! There are dozens of okroshka recipes; I prefer the classic version made with kvass rather than some other liquid for the base. So let's dig right into how to make okroshka with kvass, in my recipe.

natali

Recipe author

Okroshka with boiled sausage, potatoes and cucumbers on kvass

Composition / ingredients

Servings:

Eggs

Potatoes

Cucumbers

Radishes

Bologna (or other meat)

400

Dill

Parsley

Green onion

Sour cream

150

Salt

Kvass

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 29 % 4 g

Carbohydrates 43 % 6 g

77 kcal

GI: 100 / 0 / 0

Cooking method

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First, boil the eggs and potatoes—I usually cook them together in one pot. While they cook, prep the other ingredients. Chop the green onion, salt it, and crush it lightly so it releases its juices. Cut the rest of the ingredients into small pieces; you can grate the cucumbers if you like. Once the eggs and potatoes are done, let the potatoes cool a bit while you cut up the eggs. By the way, there's a quick way to chop eggs very finely: put a few in a glass and run a knife back and forth until they're minced. Put all the ingredients in a pot, pour in the kvass, add the sour cream, and salt to taste. If you don't have kvass, you can make okroshka with water—just dissolve some citric acid in water to taste and pour it over. Sprinkle chopped herbs on top and refrigerate. The okroshka is ready! Enjoy, and to your health!