Okroshka is the cold first dish of national Russian cuisine. The answer to the question "how to make okroshka" is already in the very name of this dish. More details about okroshka...
Okroshechny dressing is prepared from kvass or cucumber brine, mustard, green onions, black pepper, horseradish and egg yolks ground in a small amount. For okroshka on kvass, a special white kvass is used. The wort of such kvass is prepared from three types of flour (rye buckwheat and wheat), two types of malt (rye and barley), and sourdough with the addition of mint. To cook not ordinary vegetable okroshka, but more satisfying meat okroshka, the meat is used boiled, low-fat, of different varieties. Fish is taken with sweet and not bony meat - this is tench, walleye, osetr, cod. However, today, when preparing okroshka at home, okroshka with sausage is made to save time. Often kvass is not used special okroshechny, but ordinary bread kvass, and okroshenny dressing is not prepared at all.
Today, in addition to classical okroshka on kvass, there are other options for okroshka, recipes are very diverse: okroshka on kefir, okroshka on whey, okroshka on sour cream, okroshka on mayonnaise, okroshka with vinegar, okroshka on broth, tarator - Bulgarian okroshka on yogurt, and even dietary okroshka on mineral water (on mineral water) - to reduce calories.
If you figured out how to cook okroshka, and you got a tasty okroshka, post in the comments under the recipe photos of okroshka and your tips on how to make okroshka. The recipe with the photo will come in handy for many.