Ingredients
Servings: - 4 +
1 bunch Onion green
4 Cucumber
4 Potato
300 gr Sausage boiled
2 tsp. Mustard
1 l Kefir 1-2.5% fat
1 Lemon
Water Add to taste
1 bunch Dill
Salt Add to taste
Pepper black ground Add to taste
Description
Summer is characterized by hot weather, which is not conducive to a plentiful and satisfying menu. Therefore, hot and hearty borscht soups fade into the background. We cook light, refreshing cold beetroot and okroshka. They are prepared from a wide variety of ingredients, adhering to the “light food” rule. It is able to lower the body temperature and saturate the body. We offer to cook okroshka on kefir. It does a great job of both cooling and satisfying hunger!
Step by step recipe 
Wash the green onions, pat dry and cut into medium cubes. Transfer the green onions to a saucepan, in which you will put all the ingredients for the okroshka, add 1-2 pinches of salt. With a wooden masher or the end of a wooden rolling pin, lightly crush the green onion with salt so that it releases the juice. You should not get too carried away and chop the onion into porridge, as soon as it starts up the juice and a characteristic smell appears, you can stop.
To green onions with salt, add fresh cucumbers cut into medium sticks. If your cucumbers are young, you can not remove the upper green skin, but if the cucumbers are overripe and large, it is better to cut off the hard skin with a vegetable cutter.
Cut the boiled sausage into small even cubes and transfer to a saucepan with onions and cucumbers. Approach the choice of sausage for okroshka responsibly and give preference to a high-quality natural product, because the taste of sausage is one of the dominant in okroshka.
Hard boil chicken eggs and separate them separately into boiled protein and yolk. Cut the boiled protein in approximately the same way as the sausage, and the yolk will come in handy for filling the okroshka. Transfer the chopped egg white to a bowl.
Peel boiled potatoes, cut into small cubes, add to the pan to the rest of the okroshka ingredients. Leave 1-2 boiled potatoes to prepare dressing for okroshka.
Dressing for okroshka is prepared in order to make okroshka thicker, give it the effect of "richness" and a more piquant taste. To do this, it is necessary to crush the previously left boiled potatoes, boiled yolks in mashed potatoes and add salt and mustard to the yolk-potato puree.
To the chopped ingredients in a saucepan, shift the dressing and pour in the kefir. The mass will turn out to be quite thick, so the final consistency must be leveled with mineral or drinking water.
Finally, add chopped fresh herbs, lemon juice, salt and pepper to taste. Be sure to put okroshka on kefir to cool and brew in the refrigerator for 30-40 minutes. Then pour into bowls and enjoy! Okroshka on kefir is ready.
Enjoy your meal!
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