avg —
Okroshka with kefir and mineral water with sausage
Instructions
Lay out the ingredients for the okroshka on kefir and mineral water.
Take medium potatoes. Clean off the dust and dirt under running water. Put the clean tubers in a saucepan, cover with cool water and heat. Boil the potatoes whole, in their skins, for about 20 minutes.
Wash the eggs and boil them hard for 10 minutes. Transfer them to a bowl of cool water.
Use boiled sausage, without fat. Remove the casing (if there is one) and cut it into cubes.
Wash the cucumber and cut it into any pieces you like: cubes or small sticks. Chop the herbs.
Peel the boiled potatoes and cut them into cubes.
Shell the boiled eggs and cut them into cubes like the potatoes.
Combine all the ingredients in a saucepan.
Mix everything so that all the ingredients are evenly distributed throughout. You can prepare this mixture in advance and keep it in a saucepan, covered with a lid, in the fridge.
The okroshka with kefir and mineral water with sausage is ready. I serve it chilled. Distribute the mixture into bowls and pour over the kefir and mineral water. Serve with mustard. If you like, you can mix the kefir with the mineral water and mustard in advance and pour this mixture over the dry ingredients arranged in the bowls.Enjoy your meal!
Tips
- 1
KEFIR + MINERAL WATER 1:1 is the "secret" duo. The kefir gives softness, the mineral water a refreshing fizz. Kefir on its own will be too thick.
- 2
A COLD POUR is a must. The kefir and mineral water should come straight from the fridge. Warm okroshka is "just not right".
- 3
MUSTARD WHEN SERVING gives a sharp accent. You can stir it into the liquid or add it to the bowl. Without it the soup is a little bland.
- 4
STRONGLY CARBONATED MINERAL WATER such as Borjomi, Narzan or Essentuki. The same principle works in other kinds of kefir okroshka.
FAQ
Which kefir and mineral water should I choose? +
Kefir – fresh, 2.5% fat (a balance of creaminess and lightness). Brands such as Prostokvashino, Domik v Derevne and Activia are reliable choices. Pick one without sugar or fruit additives, and with a use-by date that has not expired. Kefir at 1% is the diet option, while 3.2% is richer. For the mineral water, use a strongly carbonated alkaline or neutral one: Borjomi, Narzan, Essentuki No. 4 or Arkhyz. Avoid sweet flavours (tonic and lemonade will not work). It should be well chilled. A citrusy tang from lime or cucumber juice is an extra accent. The combination of fresh kefir and good mineral water is the "secret" to a tender okroshka.
What can I use instead of mineral water? +
Alternatives: ayran (salty, fizzy fermented milk), whey (a natural starter), buttermilk (left after churning butter), low-fat milk (for a "tender" version without the fizz), or simply cold boiled water (a simplified option). The mineral water gives the okroshka its "lightness" and "velvety" feel – without it the kefir will be too thick. You can dilute the kefir with ordinary cold water, but the "light" effect is weaker. For a "stronger" okroshka, use kvass or ayran. For variety, try okroshka on whey left over from making cottage cheese. That is grandma's version.
How long does okroshka keep? +
The dry, chopped ingredients keep in the fridge for 2 days. With the liquid poured in, 24 hours at most, after which the ingredients start to "give up" their juices. The ideal serving is after 30 minutes of soaking in the fridge. Make it 1–2 hours before serving. Do not freeze it – the vegetables and eggs lose their texture. For the office, pack the chopped ingredients in a container and the kefir and mineral water separately in a bottle, then pour it on site. For a big group, prepare a double portion of the chopped mixture in a large bowl. Do not leave it at room temperature for longer than 2 hours – fermented-milk products spoil quickly.
What should I serve okroshka with? +
The classics: with black or rye bread, or croutons with garlic. With mustard when serving (about 1 tsp in each bowl). With sour cream (1–2 tbsp) for double the tenderness. With boiled or fried potatoes for a "full meal". For a picnic, in a thermos, with the chopped ingredients in a container. With a light beer, a "summer pairing". For a children's version, leave out the mustard and add grated carrot. For a "diet" serving, skip the bread and use a minimum of sausage. Garnish with fresh dill and green onion for summer freshness. Always serve it chilled – warm okroshka loses all its charm.
- Comment
or post as a guest
Be the first to comment.
