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Okroshka on kvass with sausage
Instructions
Lay out the ingredients you need for okroshka on kvass with sausage. The kvass should be unsweetened and moderately sour – okroshka turns out especially tasty made with homemade kvass.
Scrub the potatoes clean with a brush, then boil them in their skins until done, about 15–20 minutes. In a separate pot, boil the eggs hard for 10 minutes. Cool the potatoes on a plate and cool the eggs under cold running water.
Meanwhile, prepare the other ingredients. Cut the sausage into fairly small cubes.
Wash the radishes and cut them into thin rounds; if they are large, halve or quarter the rounds. Wash the cucumbers, pat them dry and cut them lengthwise, then slice them thinly into half-rings or quarters.
Wash the green onions and dill, shake off the water and chop them as finely as possible.
Peel the eggs and cut them into cubes.
Peel the potatoes and cut them into cubes the same size as the eggs.
Combine all the components and mix them together in a deep bowl.
Keep the chopped mixture dry in the refrigerator and pour in the kvass only just before serving.
Scoop the desired portion into a bowl.
Pour the cool kvass into the bowl, add salt to taste if you like and stir. The okroshka on kvass with sausage is practically ready. Add sour cream and serve.Enjoy your meal!
Tips
- 1
The kvass must be unsweetened. Sweet, «lemonade-style» kvass gives a candy-like flavour and the okroshka simply will not work.
- 2
Pour in the kvass before serving, not in advance. Otherwise the vegetables will go watery and the kvass will lose its freshness. Keep the chopped mixture separate from the liquid.
- 3
Cut every ingredient into cubes of the same size (5–7 mm). It looks neat and is comfortable to eat with a spoon.
- 4
Use cold kvass straight from the fridge. Warm okroshka just is not the same. The same principle works for other kinds of okroshka.
FAQ
Which kvass should you choose? +
Homemade kvass made from rye flour or dried bread is ideal – authentic, natural and with the right tang. Among shop-bought options, look for unsweetened bread kvass rather than a fizzy, sugary «kvass drink», which is not suitable for okroshka. Check the ingredients: water, sugar, rye malt and yeast, without artificial additives. A liquid, «homemade-style» kvass is tastier here than a heavily carbonated one.
What can replace the sausage? +
There are several options: boiled chicken or turkey (lighter), boiled beef (the classic of pre-revolutionary okroshka), boiled tongue (a premium choice), or just boiled egg without sausage (a lean version). Choose a plain boiled sausage rather than a smoked one. For a lean or vegan version, swap the sausage for boiled beans, tofu or fried mushrooms. Do not use frankfurters – the texture is different.
How long does okroshka keep? +
In the fridge, the chopped mixture keeps for 2 days when stored separately from the kvass. Once combined with the kvass, it lasts a maximum of 24 hours, after which the vegetables release water and the flavour becomes diluted. Freshly made is best. Do not freeze it, as the vegetables and eggs separate after thawing. For lunch at work, chop the ingredients into a container in advance and carry the kvass in a separate bottle, then pour it in on the spot. Do not leave it at room temperature for longer than 2 hours, as it spoils quickly.
What to serve okroshka with? +
A Russian summer classic: with black or rye bread, or with croutons. With sour cream (1–2 tablespoons) it is milder. A little mustard on serving adds a piquant accent, and salt to taste, since kvass varies in saltiness. For a picnic, pour it into a thermos and keep the chopped mixture in a container. Garnish with a sprig of dill or green onion when serving for a nice finish.
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