Okroshka on Kvass, with Mushrooms, Beets and Cucumbers
by Editorial Staff
Okroshka on kvass, with mushrooms, beets and fresh and pickled cucumbers – this is a rather original option for making lunch more varied and delicious. Cooking okroshka is simple, the taste is not classic.
Cook: 2 hours 30 mins
Servings: 4
Ingredients
- Champignons – 250 g
- Beets – 200 g
- Potatoes – 150 g
- Fresh cucumbers – 100 g
- Pickled cucumbers – 100 g
- Fresh dill – 10 g
- Green onions – 10 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp
- Sour cream (for serving, optional) – to taste
- White kvass – 1 l
Directions
- Prepare all required ingredients. Kvass can be taken regular or white, in my case the second option is used.
- Wash the beets and potatoes and transfer to a saucepan.
- Pour warm water into a saucepan to cover the vegetables well.
- Transfer the pot to the fire, bring the water to a boil. Cook the potatoes for 20-25 minutes and then remove from the pan. Cook the beets for 1.5 hours. Willingness to check with a fork or knife.
- Cool and peel the finished vegetables.
- Cut potatoes and beets into small cubes.
- Cut fresh and pickled cucumbers into small cubes.
- Cut the champignons into plates or cubes.
- Heat vegetable oil in a frying pan, put mushrooms and fry Put chopped potatoes, beets and cucumbers into a saucepan.
- Cool the mushrooms a little and transfer to a saucepan with vegetables.
- Finely chop the fresh herbs and add to the saucepan.
- Then pour all the ingredients with cold kvass, add salt and black pepper to taste, remove a sample.
- Send the pot to the refrigerator for 1 hour.
- Serve okroshka cold, adding sour cream if desired. It turned out very appetizing and tasty.
Good appetite!
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