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Okroshka with kvass and chicken

Author
Cookinero 23 Feb 2025
7660
Okroshka with kvass and chicken

During the hot summer, kvass can be used not only as a refreshing drink, but also as the main ingredient for okroshka. This dish is just right for hot weather - low-calorie, served cold and cooked quickly. And if you add boiled chicken to okroshka, it will only become more appetizing.

How to cook Okroshka with kvass and chicken

Step 1

Okroshka with kvass and chicken

Place the washed potatoes in a saucepan and cover with water. Cook until done, about 25-30 minutes. Then cool and peel.

Step 2

Okroshka with kvass and chicken

Boil the eggs according to the classic scheme - 10 minutes of cooking after the water boils. Then drain the water from the pan and pour cold water over the eggs so that they cool.

Step 3

Okroshka with kvass and chicken

Cut the radish into small cubes.

Step 4

Okroshka with kvass and chicken

Chop the cucumber into the same cubes.

Step 5

Okroshka with kvass and chicken

Chop the herbs finely.

Step 6

Okroshka with kvass and chicken

Chop the boiled potatoes into small cubes.

Step 7

Okroshka with kvass and chicken

Peel the chicken eggs and cut into small cubes.

Step 8

Okroshka with kvass and chicken

Also chop the boiled poultry into cubes.

Step 9

Okroshka with kvass and chicken

Place all the chopped ingredients in a large container and mix. The okroshka base is ready. All that's left is to pour kvass over it before serving and add a dressing such as sour cream or mayonnaise.

Okroshka with kvass and chicken - FAQ About Ingredients, Baking Time and Storage

Yes, if kvass is unavailable, you can use chilled kombucha, diluted kefir, or even carbonated water with a squeeze of lemon for a similar tangy flavor.
The chopped okroshka base (without kvass) keeps well for up to 2 days refrigerated in an airtight container. Add kvass and dressing only before serving for best texture.
Omit the chicken and use plant-based protein like boiled chickpeas or diced tofu. Ensure your kvass is vegetarian (some contain honey) or use a vegetarian-friendly substitute.
Use a sharp knife and aim for uniform ¼-½ inch cubes. For efficiency, chop similar-textured ingredients (like radish and cucumber) together.
Freezing isn't recommended as fresh vegetables become watery when thawed. Instead, freeze boiled chicken separately and prep other ingredients fresh.
Replace potatoes with diced radishes or turnips, and use sugar-free kvass. Increase chicken proportion and add avocado for healthy fats.
Try fresh dill sprigs, halved quail eggs, radish slices, or a dollop of spicy mustard mixed into the sour cream dressing.
Yes! Boil eggs, potatoes, and chicken 1-2 days in advance. Chop vegetables fresh before serving to maintain crispness.

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