In the original recipe, the meat is taken fried, chilled.
I replaced it with chilled boiled.
Cut the cucumber.
Add meat to cucumber.
Take salty or pickled plums.
If not ready, then you can cook for yourself.
I made them the day before - took five plums, cut in half, pierced with a toothpick in several places from the skin, boiled with 70 ml water 70 ml balsamic vinegar with 70 ml of sugar and 1 clove, boiling and flooded with plums, cooled and again brought to boiling and poured, for the third time as well and put it in the fridge - it turned out very spicy plums.
Remove the plums from the skins and put the meat, mash these with a spoon.
Add pickle or marinade from-under plum and vinegar.
Stir and let stand for 10 minutes to combine flavors.
Salt to taste.
Spread the okroshka on plates and pour the chilled kvass.