Okroshka with sausage
4 servings
40 minutes
Okroshka with sausage is a refreshing and light summer soup that is an integral part of Russian culinary tradition. This dish originated in ancient times when peasants mixed food scraps with kvass to create a nutritious and invigorating meal. Its unique taste comes from the harmonious combination of salty doctor’s sausage, crunchy fresh cucumbers, and spicy green onions. The addition of sour cream and mustard adds special tenderness, while bread kvass refreshes and gives the dish a pleasant tanginess. Okroshka is perfect for hot days as it provides coolness and satisfaction while remaining light on the stomach. Traditionally served chilled, often with dill added for extra aromatic richness. It’s an indispensable choice for a summer lunch or dinner!
1
Prepare all the ingredients.
2
Cut the sausage into small cubes.
- Doktorskaya sausage (bologna-style): 250 g
3
Cut the peeled cucumbers into small cubes.
- Cucumbers: 2 pieces
4
Finely chop the green onion and crush it with a spoon, adding a little salt.
- Spring onion: 75 g
- Salt: to taste
5
Boil the eggs hard and cool them.
- Chicken egg: 2 pieces
6
Clean the eggs. Cut the egg whites into cubes.
- Chicken egg: 2 pieces
7
Mash the yolks, adding sour cream, mustard, sugar, and salt. Mix well.
- Sour cream: 0.5 glass
- Mustard: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
8
Dilute the obtained mixture with kvass.
- Bread kvass: 1 l
9
Send the prepared ingredients listed above to the pot.
10
Finely chop the dill.
- Dill: to taste
11
Add dill to the plate before serving.
- Dill: to taste
