Of course, okroshka can be eaten at all seasons, but only in summer in the heat is it 100% appropriate.
Of course, okroshka can be eaten at all seasons, but only in summer in the heat is it 100% appropriate.
Some time ago I was in the Caucasus and there I was treated to okroshka with radishes on kefir. Out of courtesy, I ate and praised. But I frankly did not understand this "okroshka". If you want to go on a diet. Then this option of okroshka will be appropriate, but I bring to your attention a recipe that my mother has been preparing for me since childhood.
For okroshka for 5 servings, we need:
Potatoes - 2 pcs.
Sausage - 300 gr.
Eggs - 3 pcs.
Cucumbers - 3 pcs.
Green onions - 50 gr.
Dill / parsley - to taste.
Sour cream
Kvass
I cut everything into okroshka very finely. It doesn't matter in what order you cut the vegetables. In the end, you will still mix everything.
Cut the cucumber into cubes.
We also cut boiled eggs. Interestingly, in one dozen eggs were with different yolks, but this is even more interesting.
Cut the sausage and potatoes into small cubes.
Put all the vegetables in a salad bowl, add finely chopped green onions and dill.
As you already understood, okroshka is also Olivier, but with the addition of kvass. Salt.
We lay out on plates. Add kvass and sour cream.
That's all! Okroshka is ready!