The most delicious okroshka is obtained on homemade kvass. Although it can well be replaced with shopping, but not very sweet. How to cook around the kvass and how to make kvass itself, and it will be discussed in this article.
How to cook homemade kvass for okroshka
For kvass, prepare:
- black bread without cumin - 1 loaf;
- water - 5 l;
- sugar sand - 300 g;
- raisin of light color - 2 handstones.
Bread cut into slices and dried in the oven. Fold crackers into a large saucepan and fill with two glasses of water. Add here and add 250 g of sugar. Mix mix and give it in 2-3 hours. While the crackers are twisted, bring the remaining water to the boil and cool it to 40-42 degrees. Pour this water to the operated breadcrumbs and add all the raisins. Cover the saucepan of gauze and put it in a warm place (20-25 degrees). If you do everything right, then after 2-3 days in the saucepan you have a foamy sweet liquid with a weak acidic taste. Now move the kvass through several layers of gauze and add the remaining 50 g of sugar to it. Boil the bottles on the pair of raisins and close the bottles with caps or traffic jams. Keep bottles in heat no more than 8 hours, and then send them to the shelf of the refrigerator or in a cold basement. When kvass cooles, you can cook around it.
How to cook around kvass
The technology of cooking dish is pretty simple:
- Boil straight in the peel 6 pieces of potatoes. When vegetables are cooled, then clean them from the skins and cut into small cubes.
- Boil 4 pieces of eggs and after cooling, they also shred them. Sent separately 1 boiled yolk - it will be required for refueling.
- 4 pcs fresh cucumber cut into cubes. If you love the okroshka with radishes, then take it 100 g and grind the cubes.
- 300 g of boiled veal or chicken cut into cubes. Meat or chicken can replace the highest grade sausage.
- Mix the prepared products in a large saucepan and pour them with cold kvass.
- Make refueling. For her, a small bunch of green onions and a generous handy of a large salt to overtake in the mortar to the porridge state. Here add a delayed egg yolk and 2 teaspoons of the finished mustard. Mix everything to a homogeneous state and mix with 200 g sour cream.
- Put the refueling in the saucepan with the window. Stir everything again and salt to taste. If the kvass turned out to be sour, then add a pinch of salt.
- Cool down in the refrigerator 2-3 hours and run it on deep plates. Sprinkle fresh dill and green onions.
If you have no kvass in the house, then make a okroshka on ordinary carbonated water. Before this, add to it a pinch of sugar and citric acid - everyone takes to taste.
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