Candidate of Historical Sciences and chef Anton Prokofiev claims that there is only one historically correct okroshka – made with kvass. And in Soviet times, an alternative appeared – kefir base. Kefir began to spread only in those regions where dairy products were produced on a large scale and where dramatic progress was observed in the food industry.
Today, judging by surveys, fans of okroshka with kefir are approximately 3 times less likely than fans of kefir base. But the main thing is that it tastes good to the person, because both recipes have their advantages.
Why do some people cook okroshka with kefir, others with kvass?
According to expert Dmitry Zmievsky, kefir okroshka is a real summer dish. Thanks to kefir, the soup acquires a light creamy taste and becomes more satisfying. You can even dilute it with mineral water or cold water.
Fans of the traditional recipe are sure that only kvass makes okroshka light, fresh and sweet and sour. However, it is important to choose the right kvass, or even better, to make it yourself at home.
Mistakes when preparing okroshka
It doesn’t matter whether you fill okroshka with kvass or kefir: there are 3 mistakes that will ruin any recipe.
Firstly, the liquid base must be cold – without this, the okroshka will not be refreshing. After cooking, put it in the refrigerator for a couple of hours.
Secondly, the ingredients should be chopped as small as possible so that in every spoon you feel potatoes, cucumbers, herbs, radishes, eggs, and meat/sausage.
Thirdly, there should be as much greenery in the okroshka as possible. Feel free to add dill, parsley, green onions – this will make the soup much tastier.
