The recipe for a classic okroshka with sausage on kvass - you will certainly want additives 🥣

Kitchen appliances and utensils: cutting board, sharp knife, large pot, egg slicer, tablespoon, 2 bowls or bowls, large spoon, crush, kitchen scale, measuring cup, refrigerator.

Ingredients

Step cooking

Preparatory stage

• First you need to prepare all the ingredients. Cook 4-6 potatoes (depending on size) “in their uniforms” and leave to cool for a while. So that the peel is better removed by removing the potatoes from boiling water, you can dip it in ice water for about 1 minute.
• Hard boil 5-6 eggs. You can also peel the shell much easier if you dip the finished eggs in cold water.

Cooking okroshka

1. To make okroshka tasty, vegetables and sausage do not need to be cut into too large pieces. The finer the cut, the tastier. We cut 300 g of sausage into small cubes. Instead of sausage, you can use boiled meat, ham or chicken breast. Pour the chopped sausage into a large pan.
   
2. Next, we also finely chop 4 small fresh cucumbers, 200-300 g of radish, pre-cooked and cooled potatoes also sent to the pan.
   
3. Then we clean the eggs and cut 3 of them into small cubes. You can do it manually, or you can use an egg cutter. We take out the remaining three of them with a whole yolk in a separate bowl, and finely chop the protein and send it to the remaining ingredients in a saucepan.
   
4. Put the yolk to taste. Then they need to be crushed with the help of a pusher. After that, we also lay them out in a pan. Thus, the okroshka turns out to be thick and acquires a beautiful color. The brighter the yolk, the more beautiful the okroshka.
   
5. Then proceed to the greenery. Cut the coarse stalks of parsley and dill and cut the greens as small as possible. We send to the pan.
   
6. After that, chop the onion, transfer it to a separate bowl and add a little salt. Next, onion with salt needs to be crushed so that it starts up the juice and the okroshka turns out more juicy and with a rich onion taste. When the onion starts up the juice, add 2 tbsp to it. l horseradish and 2 tbsp. l mustard. Optionally, you can add more or less. Mix thoroughly.
   
7. Add the grated mass to the pan. After that, gently mix all the ingredients and salt to taste.
   
8. Remove the mixed mixture for at least 30 minutes in the refrigerator to allow it to cool.
   
9. We lay out the cooled mixture in portioned plates and fill with cold kvass. Please note that okroshka should not be liquid. Top to taste, add sour cream and serve. Enjoy your meal.
   

Video recipe

In this video you will find detailed step-by-step instructions for cooking okroshka with sausage on kvass according to the classic recipe. The author tells in detail what ingredients are needed for this and how to cut them correctly. And also shares some valuable tips that will make your okroshka very tasty.

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