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Okroshka on kvass with sausage
Description
Disputes about whether it is permissible to cook okroshka on kvass with sausage flare up annually, simultaneously with the start of the hot season. But no matter how the fighters for pure taste insist on options with boiled beef or tongue, people continue to prefer simple solutions. Which is quite understandable: few people want to cook meat for hours in the heat, and then wait for it to cool down. And here we are, once again, in the country, cutting fragrant greens, crispy cucumbers and radishes, potatoes, eggs, your favorite boiled sausage and pouring kvass ... Let's be honest: it turns out very tasty! That is why the recipe for okroshka on kvass with sausage, inherited from our mothers and grandmothers, is still a huge success and is not going to give up its positions at all!
Cooking
Step 1
Prepare the ingredients for okroshka on kvass with sausage. Wash the potatoes thoroughly with a brush and boil in their skins until tender (15-20 minutes, depending on the size of the tubers.
Step 2
Place the eggs for okroshka in a small saucepan, cover with water and bring to a boil. Cook over low heat for 10 minutes. Cool with running water and clean.
Step 3
Wash the radishes for okroshka and cut into thin circles. Wash the cucumbers, dry them and cut each fruit in half lengthwise. Cut into thin slices.
Step 4
Wash the green onions, dill and parsley and dry well on paper towels. Finely chop. Cut boiled sausage for okroshka into small cubes.
Step 5
Put the radishes, cucumbers, herbs and sausage in a deep bowl. Cut potatoes and eggs into small cubes. Add to bowl, salt, pepper and stir.
Step 6
Pour the okroshka ingredients with cold bread kvass and mix. Pour into deep serving bowls. Add sour cream to each and serve.
Ingredients
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