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 Okroshka on Kvass with Beetroot Recipe
Okroshka is a traditional Russian dish. Traditional okroshka is prepared on kvass. Wonderful and healthy okroshka on kvass with beetroot
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the beetroot into thin strips or as you prefer, put it to stew for 20 minutes in a saucepan with a glass of water and 1 tsp. 9% vinegar. In parallel, boil the carrot and egg.
    Cut the beetroot into thin strips or as you prefer, put it to stew for 20 minutes in a saucepan with a glass of water and 1 tsp. 9% vinegar. In parallel, boil the carrot and egg.
  2. Finely chop the onion and dill.
    Finely chop the onion and dill.
  3. Put it in a bowl. I cook okroshka in clay pots. Add 1 tsp sugar and 1 tsp salt to the onion and dill.
    Put it in a bowl. I cook okroshka in clay pots. Add 1 tsp sugar and 1 tsp salt to the onion and dill.
  4. Stir and whisk the onion and dill until the juice forms.
    Stir and whisk the onion and dill until the juice forms.
  5. Finely chop a fresh cucumber.
    Finely chop a fresh cucumber.
  6. You can take a pickle.
    You can take a pickle.
  7. Hard-boiled egg. Slice it too finely. The yolk can be lightly ground.
    Hard-boiled egg. Slice it too finely. The yolk can be lightly ground.
  8. Boil the carrots, peel them and cut them into small cubes. I like to chop carrots very finely for okroshka.
    Boil the carrots, peel them and cut them into small cubes. I like to chop carrots very finely for okroshka.
  9. Put everything in a pot and add either mayonnaise or sour cream. It's for your taste. Mix everything and pepper to taste.
    Put everything in a pot and add either mayonnaise or sour cream. It's for your taste. Mix everything and pepper to taste.
  10. Pour kvass. Chop the beetroot, cool it and put it together with the liquid in a saucepan.
    Pour kvass. Chop the beetroot, cool it and put it together with the liquid in a saucepan.
  11. Stir, taste, cover with a lid and send to the refrigerator to infuse for at least 30 minutes.
    Stir, taste, cover with a lid and send to the refrigerator to infuse for at least 30 minutes.
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