Refreshing Okroshka on kvass


  • 200-250 grams of boiled lean sausage;
  • 100 g of radish;
  • 1 liter of kvass;
  • 5 medium sized potato tubers;
  • ½ tablespoon of lemon juice (can be replaced with vinegar);
  • 200-250 g fresh cucumbers;
  • 3 chicken eggs;
  • ½ tablespoon mustard;
  • 1 full tablespoon of granulated sugar;
  • salt and greens.


  1. First you need to prepare potatoes and eggs. To do this, they are thoroughly washed and sent to a saucepan with water, where they must be cooked until ready. Then you need to get the eggs and immerse them in ice water to cool. Potatoes also need to pull out of hot water.
  2. The remaining products, before proceeding with the preparation of okroshka, it is recommended to fold for several hours in the refrigerator.
  3. Clean the eggs from the shell and cut them into small cubes with a sharp knife, and you can crush the yolks with your hands. The resulting egg mass is poured into a deep cup.
  4. Then you need to clean the potato tubers and, cutting them into small cubes, just send in a cup.It is necessary to wash cucumbers and grind them with a grater, so okroshka will turn out more tender, and the taste will be richer. Sausage is also cut into small cubes.
  5. Radish must be thoroughly rinsed and, removing all the dirt and roots, it is crushed with the help of a large grater just like cucumbers.
  6. If you use green onions and fresh dill, then they are thoroughly washed, sliced ​​and salted. Then, with the help of a spoon, everything is thoroughly rubbed, but do not allow receiving porridge.
  7. All the products listed above are put in one deep cup, then the prepared chilled kvass is poured into it. Everything is salted, lemon juice is poured. Sugar and mustard are also sent there. Then the resulting mass should be very thoroughly mixed.

Okroshka when serving decorated with chopped fresh herbs, as well as a small amount of sour cream or homemade mayonnaise is put on each plate.

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