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Okroshka with green peas on kvass with sausage

Okroshka with Sausage and Green Peas on Kvass

Everyone's summer favorite — how good it is on a hot day! There are countless versions, and everyone has their own go-to. I like the classic: kvass-based, with radishes. I cut up all the ingredients and chill them, then each person adds salt and their own choice of dressing at the table. Okroshka can please just about anyone!

BLUE-EYED

Recipe author

Okroshka with green peas on kvass with sausage

Composition / ingredients

Servings:

Cooked (deli) sausage

300

Potatoes

Cucumber

Radishes

Eggs

Kvass

Green peas

400

Fresh herbs

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 29 % 4 g

Carbohydrates 43 % 6 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients. Boil the potatoes: scrub the whole tubers well and drop them into boiling water unpeeled — this helps them retain their nutrients. Cook for 25 minutes, then let them cool. Hard-boil the eggs (8 to 10 minutes after the water boils) and cool them under cold water.
Step 2:

Rinse the herbs well (dill, parsley, green onion) and pat them dry with paper towels. Chop finely. Sprinkle with a little salt and mash them with a muddler so they soften and release their juice and aroma.
Step 3:

Peel the cooled potatoes — don't add them warm, or they'll spoil the taste of this cold dish. Cut them into even cubes, along with the sausage, peeled eggs, and cucumber. If the cucumber has thick skin, peel it; a young one can stay unpeeled. You can also grate the cucumber on a coarse grater if you prefer. I recommend cutting the radishes on the smaller side.
Step 4:

In a large bowl, combine all the chopped ingredients, the herbs, and the green peas. I don't add any more salt — everyone can season their own bowl to taste. Cover the bowl with a lid or plastic wrap and refrigerate.
Step 5:

Divide the okroshka base among serving bowls and pour in the kvass. You can swap the kvass for whey, kefir, sparkling water, ayran, or filtered water with a splash of vinegar. From there, everyone adds what they like to their bowl — a little mustard, horseradish (about 1 teaspoon each), sour cream, or mayonnaise. Any of them is delicious. Enjoy!

The base for classic okroshka with radish and sausage (without the salt and kvass) keeps in the refrigerator for about two days.
Root vegetables are best scrubbed with a brush or firm sponge under running water.
Always wash eggs before using them — even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.