Homemade okroshka on kvass

Description

If “hot” days are coming at the dacha, cook homemade okroshka on kvass, which will be a real salvation for body and soul. It is she who will support you in the battle for the future harvest or in the struggle for an even lawn, and also just give you a great mood. This recipe is quite classic, but instead of boiled meat, we suggest using ham. Well, simply because it will greatly speed up and simplify the process of making soup! If you are willing to take the time to cook meat, please use it. In any case, homemade okroshka on kvass will perform three important tasks at once: it will saturate, refresh and give a real pleasure of taste.

Cooking

Step 1

Prepare the ingredients for homemade kvass okroshka. Wash the potatoes thoroughly with a brush, then boil until tender in their skins. Let the tubers cool well, then peel them.

Step 2

Hard boil eggs for okroshka. Place them in a saucepan, cover with cold water and put on fire. Bring to a boil and cook for 10 minutes. Cool with running water and clean.

Step 3

Wash fresh cucumbers, radishes, green onions, dill and parsley thoroughly under cold running water. Cucumbers cut into small cubes (if the skin of the fruit is too thick, peel it).

Step 4

Dry the green onions, dill and parsley for okroshka well with paper towels, then chop finely. Cut off the ends of the radishes, then cut them into thin circles.

Step 5

Put all the greens in a large bowl, salt a little and grind with your hands so that the juice stands out. You can add a teaspoon of mustard. Leave until use at room temperature.

Step 6

Cut the ham into small cubes. Also cut potatoes for okroshka. Finely chop the eggs. Add potatoes, ham, fresh cucumbers, eggs and radishes to a bowl with salt and greens.

Step 7

Mix the okroshka ingredients. Pepper to taste. Fill with very cold kvass. Mix again in the bowl and then divide into serving bowls.

Step 8

A little sour cream or good mayonnaise can be added to each plate with homemade okroshka. Serve the cold soup immediately, topped with rye bread.