In the summer heat, when the midday sun can literally melt, there is absolutely no desire to eat hot borsch or cabbage soup. Okroshka will come to the rescue. The classic recipe for such a cold soup involves the use of kvass. However, having experimented, the culinary experts came to the conclusion that the okroshka on kefir, the recipes of which are presented below, is no less good.

Classical okroshka on kefir

The classic cold soup recipe, which will be relevant in hot weather, provides for:

  • 3 potato tubers;
  • 2 medium cucumbers;
  • 20 g of onions (feathers);
  • 3 eggs;
  • 100 g of doctor's sausage;
  • 100 ml of boiled water;
  • twice as much kefir;
  • 15 ml of vinegar;
  • salt and spices.

Sequence of steps:

  1. Well-washed potato tubers and eggs are boiled until tender, peeled and cut into cubes.
  2. Small cubes are also prepared from cucumbers and sausages.
  3. Washed and dried greens are finely chopped, after which all the components of the cold soup are mixed in a bowl, where they are covered with water, kefir, vinegar, and then salted and seasoned.

To okroshka a little infused and acquired a more rich taste, the food should be removed to the refrigerator.

Cooking with Sausage

Thanks to the use of ready-made sausages, the process of preparing cold soup is greatly simplified and takes just minutes, especially if the necessary products are already boiled.

Ingredients required to complete the recipe:

  • 3 cucumbers;
  • a bunch of green onions and parsley;
  • 4 boiled potatoes;
  • 3 boiled eggs;
  • 300 g of cooked sausage;
  • 30 ml of vinegar;
  • 1 liter of kefir;
  • some water to get the desired consistency;
  • salt and pepper.

Okroshka with kefir sausage is prepared as follows:

  1. Boiled and peeled products, fresh vegetables and sausages are cut into small slices.
  2. The greens are chopped and kneading well with the hands together with salt, after which it is sprinkled with lemon juice.
  3. The crushed products are mixed well in a spacious bowl, where they are poured with a fermented milk product diluted with water to the desired consistency.

In portioned plates, okroshka is salted and sprinkled with pepper at the request of each household or guest.

With the addition of mineral water

Ordinary water, which is used in the preparation of classic okroshka, can be replaced with carbonated mineral water. This will add brightness to the dish, making it more refreshing.

The ingredients of aromatic and tonic foods:

  • 3 potato tubers;
  • ½ liter kefir;
  • a bottle of mineral water (1 l);
  • large cucumber;
  • 2 eggs;
  • 15 g of doctor's sausage;
  • ½ lemon;
  • some green onions and parsley;
  • 60 g of radish;
  • 120 g sour cream;
  • salt and spices.

To taste cold kefir soup with mineral water, you need to cook it in the following sequence:

  1. Tubers and eggs are boiled, and then chopped in a convenient way along with sausage, radish and cucumber.
  2. Juice is squeezed out of citrus.
  3. Greens are chopped, salted, seasoned and sprinkled with juice.
  4. In mineral water, kefir and sour cream are bred to homogeneity.
  5. The solid components are filled with liquid, after which the dish is salted to taste.

The volume of filling depends on the taste preferences of the cook.

Okroshka on kefir and water

When preparing okroshka, the kitchen is filled with an unsurpassed aroma of fresh herbs and cucumbers.

To make sure of this, just get:

  • 3 potatoes;
  • 3 eggs
  • 250 g of sausage;
  • 2 cucumbers;
  • 12 radishes;
  • dill and feathers of onions (in a bunch);
  • 1 liter of water and kefir in equal proportions;
  • 10 ml of vinegar;
  • with salt.

Step-by-step instructions for the execution of food:

  1. Eggs and potato tubers are boiled, and after cleaning, along with fresh vegetables and sausage, cut into cubes.
  2. The chopped greens are added to the container with other components, where then a cold soup is created by pouring the chopped ingredients with a liquid created from kefir and water.

At the end of the okroshka salt is added to taste and vinegar, which can be replaced with lemon juice.

Russian beetroot dish

Russian cuisine presents gourmet cold soup in the form of okroshka on kefir, which can be diversified by cooking in the Baltic mood.

To do this, take:

  • 400 g pickled beets;
  • 3 potato tubers;
  • 250 g of sausage;
  • 4 eggs;
  • 3 cucumbers;
  • 120 g sour cream;
  • ½ onion head;
  • various greens;
  • salt;
  • 2 liters of kefir.

Stages of preparation:

  1. When the eggs and potatoes are boiled and peeled, they, together with cucumbers, sausage and beets, are chopped in small pieces.
  2. The onion is chopped with herbs.
  3. The prepared products are mixed with sour cream and salt, after which the base of the soup is poured with kefir with the addition of brine, in which the beets were.

The volume of the marinade depends on which okroshka the cook prefers - acidic or sweet.

With chicken and spinach

If you want to make cold soup even more refreshing, you should definitely try to cook according to the following recipe, for the implementation of which they are taken:

  • 700 g breast;
  • 5 cucumbers;
  • 6 radishes;
  • 4 eggs;
  • 4 potatoes;
  • a bunch of green onions, parsley, dill;
  • 3 sprigs of mint;
  • ½ bunch of spinach;
  • 1 liter of kefir;
  • 100 g of sour cream;
  • some hot mustard;
  • salt and pepper.

Course of action:

  1. Breasts, eggs and potatoes are boiled and cut into cubes.
  2. Vegetables are sliced ​​in the same way.
  3. All greens are crushed and thrown into a container with already prepared components.
  4. The basis of okroshka is salted and peppered.
  5. In a separate container, kefir, sour cream, a small amount of water and mustard are mixed for hotness.

In the plates, the crushed products are poured with prepared liquid.

Tasty garlic okroshka

An ideal summer lunch can be diversified by preparing the following grocery set:

  • kefir –1l;
  • radish - 10 pcs.;
  • cucumber - 2-3 pcs.;
  • eggs - 3 pcs.;
  • green onions, dill - in a bunch;
  • mint - 2-3 branches;
  • garlic - 3-4 cloves;
  • salt, sugar - 10 g each;
  • vinegar - 5 ml;
  • ground pepper and Italian herbs;
  • ice.

To cook okroshka:

  1. Eggs are boiled and chopped together with vegetables and herbs.
  2. Everything is mixed and supplemented with garlic gruel, salt, sugar, spices.
  3. As a fill, kefir is used, in which ice is added.

On the hottest days, more ice is recommended.

With dill dressing

Okroshka on kefir is a wonderful dish that tones and refreshes in the summer heat.

To execute a similar recipe, you need:

  • 5 potatoes;
  • ½ kg of sausage;
  • 4 eggs;
  • 10 radishes;
  • 4 cucumbers;
  • a bunch of dill and green onions;
  • kefir to taste;
  • salt.

The sequence of steps:

  1. Pre-boiled potatoes and eggs are diced.
  2. Slices are prepared from vegetables and sausages.
  3. The basis of okroshka from chopped ingredients is salted, sprinkled with chopped onions and poured with kefir.
  4. Dill is ground with salt in a mortar.
  5. In the final, okroshka is seasoned with fragrant greens.

When serving, it is recommended to add a little grated horseradish.

Having become acquainted with simple recipes for preparing cold summer soup, each housewife will choose the most impressive for her, which she can modify and improve.

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