Okroshka: history, types, recipes. Gourmania Okroshka dish of which cuisine

Russian and Belarusian summer cold liquid dish. The liquid part of okroshka is kvass, best of all special, okroshka, or white, and in the absence of its usual drinking, bread. The solid part of okroshka consists of raw vegetables (fresh cucumbers ... Culinary Dictionary

okroshka- Cm … Synonym dictionary

OKROSHKA- OKROSHKA, okroshka, pl. no, female 1. A dish of kvass, in which they put greens and finely chopped pieces of meat. Cold okroshka. 2. trans. Chaotic mixture, confusion (colloquial fam.). Okroshka in the head. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935… … Explanatory Dictionary of Ushakov

OKROSHKA- cold kvass soup with the addition of boiled and some fresh vegetables, boiled or fried meat products, sour cream, herbs, hard-boiled eggs, etc. Meat okroshka. Cut into small cubes fresh cucumbers and boiled meat (beef or veal, ham ... The Concise Encyclopedia of the Household

OKROSHKA- OKROSHKA, and, wives. 1. Cold kvass dish with various herbs and finely chopped meat or fish. O. with sour cream. 2. trans. Chaotic mixture (colloquial neod.). O. from other people's thoughts. | adj. tiny, oh, oh (to 1 value). Explanatory dictionary of Ozhegov ... Explanatory dictionary of Ozhegov

OKROSHKA- from lipstick. Jarg. they say Shuttle. iron. or Neglect. About a very stupid girl. Maximov, 286 ... Big dictionary of Russian sayings

OKROSHKA- Russian and Belarusian summer cold liquid dish. The liquid part of okroshka is kvass, best of all special, okroshka, or white, and in the absence of its usual drinking, bread. The solid part of okroshka consists of raw vegetables (fresh ... ... The Great Encyclopedia of Culinary Arts

OKROSHKA- Cooking okroshka in a dream - you will not behave in the best way with a man who has serious intentions to marry you, despite the existing obstacles. Eating okroshka means a boring society of older people in which you have to ... ... Dream Interpretation Melnikov

Okroshka- cold stew, for which the remains of any meat, fried or boiled (beef, veal, game, ham, etc.) may be suitable. After cutting the meat, add chopped fresh or salted (peeled) cucumbers, hard-boiled eggs, finely chopped ... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

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, Natalia Krachkovskaya. The main thing: Natalia Krachkovskaya is a symbol of Russian hospitality and national color! This book is about authentic Russian food, using tricks and tricks that make it easy to… Buy for 660 rubles
Shchi, potatoes and okroshka. Homemade recipes for Russian cuisine, Natalya Krachkovskaya. Main dish: Natalia Krachkovskaya - a symbol of Russian hospitality and national color! This book is about authentic Russian food, using tricks and tricks to…

A cold refreshing soup is known to every inhabitant of our country, even if there are those who have never tried it, then no one could not hear about it. Who invented okroshka and whose national dish it is is still an open question, it is very difficult to trace exactly who and where the dish was created, but certain information has still been preserved to this day.

The history of the soup loved by many is actually rich, there are not only several versions of its origin, but also many types of preparation, so interesting culinary facts are already waiting for the most inquisitive.

Okroshka: the history of the dish

What is an okroshka? This is an old dish, better known as "cold soup". Traditionally, it is considered a dish of national Russian cuisine, however, the country of origin of okroshka is not Russia at all. There are many versions about the history of the creation of cold soup, but only one of them is considered the most plausible.

The origin of okroshka: version No. 1

Many historians agree that the preparation of a refreshing soup was first started in Russia after the introduction of Christianity. Chronicles have been preserved in which Prince Vladimir, in 989, ordered to distribute “food, honey and kvass” to the peasants. From that moment, kvass (which is the most common basis for okroshka) quickly became popular, and it began to be prepared almost everywhere.

Together with kvass, the people in Russia liked to eat onions and black bread. That is why this minimum set of ingredients is considered the fundamental basis of the now popular dish. Based on such data, it is likely that the above date (989 AD) became a kind of starting point in the history of the emergence of okroshka.

The history of the creation of okroshka: version No. 2

There is also an opinion that for the first time okroshka in Russia appeared among the peasantry. Since the peasants worked all day in the field under the scorching sun, they simply needed to quench their thirst and hunger.

Ordinary people could not afford to cook hearty expensive dishes, so they came up with a cheap analogue of soup with a minimum set of ingredients, which included only kvass, radish, and onions. Cold soup perfectly quenched thirst and drowned out the feeling of hunger, thus performing a dual function.

Over time, a simple peasant stew appeared on the tables of aristocrats, however, in a modified version. For wealthy people, meat, sour cream, and eggs were added to the dish. True meat okroshka for the rich included several types of meat: poultry (turkey), game (black grouse), pork (piglet).

Fish okroshka: the history of the origin of the dish

A new chapter in the history of okroshka is the creation of fish soup. Its founders, according to legend, are barge haulers on the Volga. There is no complicated background in the origin of cold fish soup, just in the midst of shipping, barge haulers needed a hearty lunch, which at the same time could replace a thirst-quenching drink.

Before that, barge haulers were given only kvass and vobla as lunch. Since it is not satisfying, and besides, most barge haulers had problems with their teeth, the fish had to be soaked in kvass. Over time, for greater satiety, other products began to be added to the dish: cucumbers, baked potatoes, radishes. And so another famous variety of cold soup appeared - fish okroshka.

With the advent of new products in the history of cooking, okroshka was gradually transformed, changed its composition and became a dish of improvisation. Now, when more than 1000 years have passed since the appearance of okroshka, the soup has hundreds of different cooking variations, both in Russian and European cuisine.

Modern housewives also do not miss the opportunity to bring something new to the composition of the cold appetizer, and each option has a place to be, because this dish does not have a final cooking option.

The origin of the word "okroshka" has several versions. According to the first, the name of the dish comes from the noun "kroshevo". So in the old days they called everything that was finely crumbled and filled with a drink (kvass, whey, cucumber pickle). According to the second version, okroshka was formed from the verb "crush", that is, finely cut.

Whichever version is correct, the essence of preparing the dish remains the same - all products must be finely chopped, and then poured with kvass. Previously, if meat okroshka was prepared, not whole carcasses of game and birds were used, but only their remains, which remained after the preparation of other dishes. Now a lot has changed.

When okroshka appeared in Russia, its ingredient composition was rather meager. Over time, the range of products increased and the soup, in addition to kvass, onions and radishes, began to include a wide variety of products. In a word, everything that was at hand could get into the soup.

Despite the fact that okroshka is a complete improvisation, nevertheless, a standard set of products for its preparation conditionally exists, and it looks like this:

Vegetables. It is desirable to use a combination of vegetables - fresh with spicy. Traditionally, the composition of okroshka includes: cucumbers (fresh or salted), boiled potatoes, carrots, turnips, rutabagas.
Meat. It is better to combine several varieties in a dish, for example, poultry meat and all kinds of animals.
Eggs.
Sour cream.
Kvass for dressing. Sometimes, housewives do not make okroshka with kvass, instead they use: whey, yogurt, sour cream, beer, kefir, broth, mineral water, mayonnaise, sour milk. However, all these dressings make the soup far from its original form and bring it closer to dishes of other nationalities. For example, okroshka on yogurt is Bulgarian tarator, on kefir - Uzbek chalop, etc.
Greenery. Most of all should be in green onion soup, then you can add parsley, dill, tarragon, celery.
For those who will cook fish okroshka, you can use such varieties of fish as: cod, sturgeon, pike perch, tench. Their taste is neutral, and the carcass itself is not too bony.

In the old days, the composition of cold soup, in addition to the above ingredients, included salted plums and salted mushrooms. Those peasants who came up with okroshka, such a set of ingredients were not available, but representatives of the upper strata of the population could afford such delights. So imperceptibly, the history of the origin of okroshka from a simple peasant turned into a truly aristocratic one.

A big role in shaping the composition of the current dish was played by the fact that rich people invited chefs from abroad to their estates, who worked along with Russian culinary specialists. Cooks from distant countries used their overseas zest and innovations in cooking, which over time, mixed with Russian technology, became the main variants of the dish in Russia and Ukraine.

Okroshka preparation technology

Whichever okroshka recipe you use, the cooking sequence in each of them is the same. A refreshing summer soup is made using a simple technology, but you can’t randomly add ingredients to the dish. There is a certain order of adding products and it must always be followed.

How okroshka is prepared in Russia and Ukraine:

Finely chop (chop) vegetables.
We mix vegetable slices with meat or fish slices (depending on the type of okroshka).
Add spicy dressing to meat and vegetables. It is prepared in a small amount of kvass or cucumber pickle from crushed green onions, egg yolks, mustard, black pepper, horseradish.
Let the cold soup brew for half an hour.
Pour finely chopped greens into okroshka.
We fill it with kvass.
Finally add sour cream.

There are a lot of modern recipes for making okroshka with kvass, finding them on the Internet will not be difficult, but finding an old recipe for Russian okroshka is much more difficult.

If you ever want to feel like a real aristocrat and feel the taste of a real old okroshka, then use the recipe below, dated to the end of the 18th century, and recorded in the cookbook of the famous landowner V. Levshin.

Recipe for old okroshka with kvass

The remains of fried meat of different varieties (as mentioned above, it should be pork, poultry, game) are chopped together with fresh or pickled cucumbers, raw onions, salted plums cut from the pits.
We mix the products, then they need to be rubbed with a spoon and moistened with plum (or cucumber) pickle with the addition of vinegar.
We give the dish a little time to stand, before serving we dilute it with kvass.

Now you know everything about your favorite snack. Who came up with okroshka, whose national dish it is, what is the history of its occurrence, and what okroshka was prepared from in Russia - from now on, you can answer for yourself. Knowing everything and even more about okroshka, your interest in it, for sure, will become much greater. After all, this is not just an old dish, it is a whole history of more than one generation, which has been preserved and has come down to us in such a delicious form.

Perhaps okroshka is the most popular summer dish that we eat “for the first time”. Delicious, easy, perfectly refreshing - what else do you need for a hot day? The etymology of the name is clear: okroshka comes from the word "crush". The recipe appeared at the dawn of Russian culinary literature, at the end of the 18th century - in particular, in the work of Nikolai Osipov "The Old Russian Housewife, Housekeeper and Cook", and a related dish - botvinia - is mentioned even earlier, in "Domostroy".

There is an interesting version of the appearance of okroshka. According to some historians, barge haulers on the Volga invented okroshka. In the morning they were fed porridge, and in the evening - spelt, and for lunch, in the midst of shipping, they were given dried vobla and kvass. The teeth of the workers were sick, so they had to soak the roach in kvass. Later, vegetables harvested from coastal gardens were added to the "kvass wobble" - baked potatoes, radishes, cucumbers, and turnips. It made a hearty and tasty soup. By the way, in some regions, for example, in the Ryazan and Tula regions, okroshka was simply called “kvass” or “kvass” for a long time.

If we were asked to describe the recipe in one phrase, then okroshka is chopped vegetables and meat, filled with cold liquid. The traditional basis of the dish is kvass, although in the old days it was poured with cucumber or cabbage pickle. There are many different options for a liquid base: whey, beer, diluted vinegar, kefir, birch kvass, ayran, mineral water, meat broth, kombucha, beetroot broth, mayonnaise, cucumber pickle, tomato juice, and mixed vegetable juices. Some options for “filling” are more reminiscent of other types of soups: the so-called okroshka on kefir can be a variant of the Uzbek cold soup chalop, botvinya is prepared on beetroot broth, tarator is prepared on yogurt, there is a beer soup with bread soaked in it.

The whole world considers kvass to be an exclusively Russian invention. In fact, kvass was drunk by the Egyptian pharaohs in the 6th century BC. The ancient Egyptians soaked baked bread, and when the fermentation process ended, they received fragrant water called ziphos. It did not take root for a long time: after experimenting with the ingredients, the Egyptians turned ziphos into beer.

For the right okroshka, you need the right kvass. Better to make it at home.

For a simple okroshka kvass, you will need:

80 g rye bread
2 tbsp. l. Sahara
3 g yeast
12 glasses of water

Bread cut into cubes, fry in the oven until dark brown. Pour these crackers with hot water and leave for about 5 hours. Strain the resulting bread infusion, add sugar and yeast (or a handful of raisins) previously diluted in water and place in a warm place for 8 hours to ferment. When foam appears on the surface of kvass, the drink is ready. Strain again and chill well!

Okroshka recipes are different for every family. Someone likes to make it with boiled beef, someone gets by with sausage or ham, and for someone the chicken version is more suitable. Therefore, it is difficult to give a specific recipe, but we will give some tips.

You can add chopped radishes, turnips, turnips and a lot of greens to okroshka.
If you take store-bought kvass, look for one with less sugar.
Sometimes mustard and mashed yolk are added to kvass.
Meat or fish in okroshka is added in an amount of 1: 1 to the vegetable mass.
Fill okroshka with kvass and sour cream only before eating.
To get more flavor from greens, you can mash them with a pestle along with salt.

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Summer is the time for okroshka. The national Russian cold soup (we still argue that it is Russian) seems to us an integral part of the hot season. Only here, it turns out, each has its own okroshka. How do you imagine it - on kvass, on kefir, with or without radish, vegetarian or with sausage, maybe with minced meat? Let's figure it out.

Festive Satsivi

The history of okroshka, or Cold soup from "A" to "Z"

In general, okroshka is indeed a traditional dish of Russian and Ukrainian cuisine. But not in the sense that it was invented in these regions, but in the fact that we also always had it in everyday life. The name of the dish, as we all intuitively guess, comes from the verb "crush".

True, earlier it was based on slightly different ingredients: potatoes, turnips, rutabagas, spicy herbs, boiled eggs were added to them (this is already a more festive option, because each egg was worth its weight in gold) and, finally, dressing. Well, in the most luxurious okroshka - meat - in Russia they preferred to combine several types of lean meat. This is explained quite simply: often not specially prepared ingredients were used, but the remains of meat from the preparation of other dishes.

Well, now the strangest thing: in the old days, okroshka was poured with cabbage or cucumber pickle. Later they were replaced by kvass. Actually, the simplest type of okroshka is radish with kvass. That's so unpretentious and harsh!

By the way, what a modern person means by the word "kvass" has nothing to do with that drink. In theory, dark kvass, which is now sold in supermarkets, is not suitable for okroshka - a more acidic light (white) version is usually used for its preparation.

The evolution of okroshka

Even if we consider the modifications of your favorite dish within the framework of Russia alone, you will already get confused. Indeed, in each region they came up with their own version of okroshka. On the Volga, they often ate dried vobla, and since many of their teeth left much to be desired, they soaked vobla in kvass. And later, for greater satiety, they began to add vegetables - baked potatoes, radishes, and cucumbers.

In Kasimov, a "funeral okroshka" with sprats in tomato appeared, and in Ryazan, in general, except for kefir, nothing was seasoned with the summer soup.

In general, the options are different, but the trends are the same: over time, the okroshka recipe has become more arbitrary, and the number of ingredients has increased. Thus, another unique dish of Russian cuisine was born, whose philosophy is truly simple: everything that is in the peasant economy will fit for okroshka.

Geography of okroshka

Instead of kvass, not only kefir is often used, but also whey, sour cream, mayonnaise, vinegar, broth, yogurt, sour milk, mineral water, and even beer. However, these cold soups are already more reminiscent of other dishes: okroshka on kefir - Uzbek chalop, on beetroot broth - botvinya, on matsoni - dogramach (Armenian version of okroshka), on yogurt - tarator ...

In India, there is also a similar dish, the basis for which is chicken broth mixed with natural yogurt. Also in the Indian "okroshka" they actively use curry, mint and ginger.

And in Lithuania, for example, instead of meat, minced meat is put in okroshka, and a spoonful of mayonnaise with garlic is also added to the plate.

In general, chefs from Europe often worked in well-known private houses together with Russian chefs from the hinterland. So this very mixture of styles and different cuisines has given us many of the modern options for okroshka and more.

Our time is no exception in this sense. Especially for Pravda.Ru, chefs from leading restaurants in the two capitals shared their recipes for Russian cold soup.

Meat restaurant Blok (St. Petersburg)

Okroshka on ayran

Ingredients (4 servings)

Fillet of the upper part of the beef thigh - 200 grams

Fresh cucumbers - four pieces

Radishes - one piece

Baked potatoes - one piece

Chives - one bunch

Matsoni - 600 milliliters

Mineral water - 200 milliliters

cilantro / dill / fresh mint - one bunch

Chili pepper / salt - to taste

Quail egg - four pieces

Cooking

To prepare ayran, beat matsoni with a pinch of salt, add chopped dill, cilantro, fresh mint, chili pepper. Introduce chilled mineral water in a thin stream and mix thoroughly.

Before cooking the meat, leave it to warm at room temperature for 15-20 minutes, then marinate in spices (thyme, rosemary, salt, pepper), olive oil and soy sauce, leave for at least 30 minutes. Fry the meat in a hot pan on all sides until medium.

Rinse potatoes, pierce with a fork in different places, dry, wrap in food foil and put on a baking sheet. Preheat oven to 180°C, bake potatoes for 15-20 minutes until tender.

Cut fresh cucumber and radish, baked potatoes and ready-made roast beef into cubes and put the base for okroshka into portioned plates.

Finely chop the chives and dill and arrange on plates in a second layer. Boil quail eggs and cut in half. Pour everything with ayran and mix. Before serving, decorate the okroshka with a quail egg.

Each dish has its own history of origin. Okroshka is an original soup served cold. It is willingly cooked in Russia, Ukraine, Belarus and other countries. The name okroshka comes from the verb "crush", that is, grind the ingredients. For the basis of okroshka, housewives take vegetables that complement each other for a pronounced taste, for example, turnips, potatoes, carrots, turnips and others. Various spicy, fragrant herbs are added to vegetables and boiled hard-boiled eggs are cut. The final culinary touch is dressing. History says that in Russia, for real okroshka, they preferred to take not one, but 2 or 3 types of meat. The main thing is that it is non-greasy. There is a simple explanation for this, meat leftovers from a plentiful dinner or lunch, a meal after the arrival of guests went to okroshka. Most often, okroshka was eaten in wealthy families, ordinary peasants took care of their livestock until autumn to eat meat. They didn’t slaughter cattle just like that, they ate more lean, dairy dishes. In the old days, every housewife knew that okroshka is good on kvass, on something milky, or on cucumber or cabbage pickle.

Of course, kvass was considered the best basis. In old Russian kvass means "sour drink". In a written source, kvass was first mentioned in 989, when the prince of the city of Kiev, Vladimir, converted all those living in Russia to Christianity. He issued a decree according to which kvass with honey was distributed to ordinary people. Historians believe that thanks to this, kvass became popular among the common people. The dictionary of I. A. Efron and F. A. Brockhaus mentions that peasants and workers ate black bread with natural kvass and ate onions. Historians suggest that this was the prototype of the first real okroshka. Many do not agree and say that even earlier in Russia they ate radish with kvass.

Cooking

Take 2 or 3 medium black radishes and an onion. Crumble into cubes, salt everything and pour over with natural kvass. In the old days, Russians adored kvass; it was a favorite drink in every home. The production of kvass for their own needs and to treat people was engaged in monasteries, hospitals and soldiers' kitchens. The best kvass is white, it is lighter and more sour. Here is a kvass recipe that will come out light and is best suited for preparing our dish.

kvass recipe

Required:

4 liters of water;

0.5 kg of high-quality barley flour;

1 kg of good wheat flour;

0.5 kg of real buckwheat flour;

1 kg barley malt;

1 kg of crushed rye malt;

1 kg barley malt;

17 g of any raisins;

1 tsp yeast in liquid form;

7 g mint

Rinse the mint and place in a bowl. Pour boiling water over it and let it infuse.

Take a large pot in which you will cook kvass, and pour flour into it. It must be thoroughly mixed with malt.

Gradually pour in boiled water. The dough should turn out liquid, all the water should enter.

Now throw the yeast in there and mix everything, enter the mint tincture and close everything loosely with a lid so that the gas comes out.

Let the pot stand warm for 1 to 3 days. Kvass will ferment, and you will merge it, leaving thick. Don't shake!

Now kvass needs to be bottled and thrown into each bottle with 2-3 raisins.

So we got homemade light kvass.

Story

Modern okroshka was the first to be eaten by barge haulers, the very ones working on the Volga. They came up with a dish - okroshka with fish. Workers were given kvass with vobla. Many had bad teeth, and the workers soaked the fish in kvass, and then, to make it thicker and more satisfying, they added cucumbers, baked potatoes, radishes and other vegetables in season. Many people liked the idea of such a cold soup, and each hostess chopped up her own set of vegetables there, adding eggs. What is left from the peasant’s table was used to prepare the dish, or it was prepared specially for lunch, dinner, etc. Now we often hear that okroshka is good not only with kvass, but also with kefir or whey, and even with beer. Some take mayonnaise or sour cream. Soured milk, broth and even yogurt and a little vinegar are suitable. But this is already reminiscent of national soups prepared by other nations. For example, Uzbeks add kefir to chalop, tarator suggests a base of yogurt, dogramach is made from beetroot, which is called botvinya, or matsoni. Even Indians mix yogurt with chicken broth. And the seasonings for the dish are there - curry with ginger and fragrant mint. Lithuanians traditionally use minced meat for okroshka, and not meat in pieces. And be sure to throw 1 tsp into each plate. garlic mayonnaise or squeeze a clove of garlic to the mayonnaise.

At the beginning of the XIX century. okroshka was considered not the first course, but an appetizer. At the end of the XVIII century. such a composition for okroshka was popular: fried meat of various domestic animals and game; raw onion; salted or fresh cucumbers; pickled plums, salted; a little cucumber or plum pickle; a little bit of vinegar; kvass. All this was infused and served in portions, diluted with kvass. In Russia, foreign chefs were often invited to rich houses. And then they returned to their homeland, carrying a modified recipe for Russian national food. Because there are so many varieties of okroshka.
Let it brew and serve in portions, diluting with kvass.

Compound

You will not believe, but in this dish there may not be a single ingredient that must be added. All products are interchangeable. For example, instead of meat, you can put mushrooms or fish, etc.

The foundation

Most often it is kvass, and better is bread white. Bottled is not very suitable, but if there is no other, the housewives use it too. But it is better to take whey or kefir as a basis. Some mix mayonnaise or sour cream with water, or you can use mineral water. Suitable koumiss or ayran, beer and even kombucha or decoctions of sour berries, brut.

Meat

Most often it is beef or pork, for less wealthy families - chicken, etc. It is better to take 2-3 types of meat. In the old days, soft cartilage was used. Meat can be cooked in a variety of ways: boiled, fried or smoked. Now they use ham, soft sausage and sausages. Those who criticize the innovations say that it turns out Olivier on kvass. Yes, natural meat is healthier. The taste is original if you use seafood or fish: squid; cod; scallops; sturgeon; shrimps; stellate sturgeon. Take only peeled seafood and fish fillets.

Vegetables

Most often used cucumbers. Fresh or salted, marinated. It happens that they take fresh in combination with salty. Boiled potatoes - there are both lovers and opponents of this vegetable in the recipe. Sometimes potatoes are served on a platter separately. Radish goes well in okroshka; green onion is recommended to finely chop and grind with salt. They also add sorrel or sauerkraut, dill with parsley and even spinach.

Eggs

The dish is low-calorie, as sausage and meat are low-fat. Eggs are loaded with protein and healthy fats. Very rarely, someone cooks okroshka without using chicken or quail eggs.

Spices

If the dish is simple, then 5 or 6 ingredients are enough in its composition, and in more complex versions there are 20 of them. What seasoning is suitable? For example, rub horseradish with meat and let it brew, “stretch” with taste and aroma. It happens that they use horseradish with mustard or only mustard. Requires 2 tsp. dilute in kvass, kefir, in a word, the liquid with which you dilute the soup. In addition, mint, celery, basil, tarragon are added.

Fruit

Sour fresh or soaked apples are suitable. Acid can be obtained from a lemon by cutting it into slices, slices or squeezing the juice.

Mushrooms

If you do not want to cook with meat, then you can take mushrooms, ranging from oyster mushrooms and champignons to forest ones: milk mushrooms, chanterelles, saffron milk mushrooms, volnushki or elite porcini mushrooms. Of course, you can buy mushrooms from the market. As a last resort, use dried or canned.

Now you are convinced that there can be many options for how to cook this wonderful soup. If you want to experiment by mixing additives, then pour some of the okroshka from a large saucepan into a small container and add it there while mixing. And then enter those ingredients, the taste of which you especially liked.

Recipes

There are different cooking options. Let's consider some of them.

Traditional

1.5 liters of white kvass;

300 g of pre-boiled beef;

3 medium potatoes;

3 small cucumbers;

4 hard boiled eggs;

a little parsley and dill;

50 g green onion feathers;

400 g sour cream;

sugar, salt, mustard powder.

Cooking

Cut vegetables with eggs into cubes, and meat - across the fibers. Finely chop the onion with herbs.
Take a large bowl and mix everything.
Add sour cream and mix again, and then pour kvass.
Season with sugar, salt and add dry mustard.

mushroom

1.5 liters of white kvass;

pre-boiled potatoes - 250 g;

salted or pickled mushrooms - 400 g;

boiled carrots - 100 g;

fresh or salted, pickled cucumbers - 200 g;

hard-boiled eggs - 2 pcs.;

green onion feathers - 100 g;

sour cream - 400 g;

a little dill;

mustard with sugar, salt.

Cooking

Rinse salted or pickled mushrooms under running water. Cut all vegetables with mushrooms and eggs into medium cubes. Finely chop greens.
Mash the yolks with sour cream, then add the mustard, and cut the whites into cubes.
Pour everything with kvass and add sugar to taste, then salt.
Throw the rest of the sour cream here. Stir the mixture and serve.

Fish

2 liters of white tasty kvass;

200 g of any fried fish fillet;

70 g of sturgeon (boiled);

4 small beets (boiled);

50 g of herring;

3 cucumbers, raw or salted;

100 g green onion feathers;

some fresh dill;

3 art. l. olive oil;

3 or 4 tbsp. l. horseradish seasonings;

some dill and parsley.

Cooking

If there are bones in the fish, remove them and cut them all, along with vegetables, into cubes.
Chop up the greens.
On a coarse grater, grate the whole beetroot.
Mix the mixture in a large bowl and add kvass there. Mix thoroughly and serve.

Introduce chopped turnips or turnips or radishes with parsley or dill, cilantro into the dish, but not yellow onions.
It is best to cook white kvass yourself, and not buy it in a store. If you have an option - to cook only with the purchased one, then look at the composition and purchase the one with less sugar.
For kvass, many people rub mustard with egg yolk. They say that it comes out very tasty. Try it!
Meat, sausage or fish, mushrooms are added so that they are 1:1 with vegetables. Then it turns out delicious. No meat now? It doesn't matter, get sausage or sausages.
Refrigerate the dish after cooking. You can put dressing in the plates, and pour kvass or other liquid on top. Serve to the table!

And at the end of our article, we suggest you watch an interesting video story:

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