Rospotrebnadzor told how to make okroshka healthier

The Krasnoyarsk Rospotrebnadzor gave advice on preparing okroshka so that it not only satisfies hunger, but also benefits the body.

The main value of this summer dish is in its main ingredients: fresh vegetables and herbs contain vitamins, microelements and fiber, and eggs and meat supplement the diet with protein.

“Okroshka will become even healthier if: you replace the sausage with lean meat; add more cucumbers, radishes and herbs, and less potatoes; do not use mayonnaise, full-fat sour cream and sugar,” experts say.

At the same time, notit doesn’t matter what you fill it with okroshka – kvass or kefir, both options are acceptable. Thus, kefir contains probiotics, which support a healthy composition of microflora and intestinal motility, strengthen the immune system, and help reduce weight, blood pressure and cholesterol levels. But it’s better to choose one that has a short composition (pasteurized milk + live bacteria starter) and a shelf life of up to 10–14 days.

Natural kvass of natural fermentation is also a healthy product, as it contains essential amino acids, vitamins and minerals, strengthens the immune system and helps restore intestinal microflora. It is better if it is unsweetened and slightly sour, unfiltered and unclarified, and the sugar content in the composition is indicated at the end. It is allowed to add citric or lactic acid to kvass, but there should be no flavorings, sweeteners and other ingredients, otherwise it is already carbonated.

“Homemade okroshka is a great summer lunch option. But, despite the benefits, there are also contraindications: kefir and kvass are prohibited for ulcers and exacerbation of chronic gastrointestinal diseases; drinks obtained as a result of fermentation are not recommended for cholelithiasis; and sweet kvass – for diabetes,” experts warned.

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