There are many okroshka recipes in traditional cooking, but the classic one is made exclusively with kvass — and homemade kvass at that. This is exactly how our grandmothers and great-grandmothers once made this dish. A more modern take, replacing kvass with fermented baked milk, kefir, soured milk or whey, is all, as they say, a departure from the rules. That said, no one claims those are not tasty))
The five most commonly used ingredients in classic okroshka recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Cucumbers | 15 | 0.8 | 0.1 | 2.6 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Dill | 38 | 2.5 | 0.5 | 6.3 |
| Green onion | 19 | 1.3 | 0 | 4.6 |
| Sour cream | 210 | 2.8 | 20 | 3.2 |
Besides the drink mentioned, classic okroshka contains: boiled potatoes, meat and eggs, fresh cucumbers, radishes, green onion, salt, pepper and plenty of fresh herbs. Since life in the modern world is more hurried, it became common to replace boiled meat with cooked sausage. It is faster, more economical and, in a way, even tastier. Again, no one claims that if someone suddenly wants to change up the classics they will be severely punished)) It is within our power and our rights to swap any products in this cold soup or add some new ones.
The process of making classic okroshka is simple. Eggs and potatoes in their skins are boiled until done. They are peeled and cut into cubes. The cucumbers, radishes and herbs are cut too. Everything is mixed into a salad, but not peppered or salted. In this fresh state, dry okroshka can be stored much longer. You just need to transfer it to a suitable container with a tightly closing lid. And fill the bowls as needed.
Five of the lowest-calorie classic okroshka recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic okroshka with vinegar | 2 h 45 min | 58 | +22 |
| Classic okroshka with sausage | 30 min | 59 | +350 |
| Classic okroshka with whey | 1 hour 30 min | 59 | +35 |
| Classic okroshka with kefir, sausage, egg and cucumbers | 40 min | 62 | +275 |
| Classic okroshka with mayonnaise | 4 h 30 min | 78 | +22 |
About the bowls. The okroshka mixture is spooned into them and salted and peppered to taste. Pour in cold kvass. And add a spoonful of sour cream. Everything is stirred and served cold.
You can leave the radishes and cucumbers ungrated, or grate them. Also, some cooks like to mash the egg yolks into a purée and cut only the whites. The purée is then mixed with sour cream.
For aroma and flavor, it is not bad to add ready-made mustard or grated horseradish to the okroshka (for those who like it).