Okroshka on kefir with sausage - cool in a plate! Cooking okroshka on kefir with sausage is easy, and it nourishes it all day

Okroshka on kefir with sausage - cool in a plate! Cooking okroshka on kefir with sausage is easy, and it nourishes it all day

Okroshka is a favorite dish of many since childhood. It would seem that there is nothing special in the dish, the usual set of products.

But we dream about okroshka on a hot summer day, it is okroshka that we prepare for the New Year's table, and okroshka is also served on Easter.

This dish is versatile, satisfying, cooks easily and quickly, and even tasty.

Real jam. Okroshka on kefir with sausage is especially in demand. And there are several reasons for this.

First, this kind of hash can be prepared from the set of products that each hostess has in the house.

Secondly, by the number of calories okroshka on kefir with sausage is very attractive for those who want to keep their shape slim and beautiful.

And finally, such okroshka in its recipe is very close to that used by our great-grandmothers, and, therefore, has already been tested not by one generation.

Basic principles of cooking okroshka on kefir with sausage

For okroshka, it is best to use boiled sausage or ham, if you prefer smoked or half-smoked, be prepared for the okroshka to be a bit fat.

Okroshka refers to the type of dishes that you need to eat on the first day. Do not leave it on the second or even the third day.

If you still decide to enjoy the cooked okroshka the next day, do not dilute the whole mass with kefir at once, leave the sliced ​​products in a separate saucepan, do not salt them.

As greens for okroshka, you can use not only green onion feathers, but also dill, parsley, cilantro, basil.

Green onions are best cut and ceiling, so the taste of okroshka will be much richer.

Vegetables for okroshka are best prepared in advance and cut already cooled in okroshka.

If you dilute okroshka with water, use only boiled, by no means raw.

Okroshka on kefir with sausage: easily digested and quickly prepared

Cooking okroshka is a favorite activity of many women. Due to the fact that okroshka does not require boiling, it retains the beneficial properties of all products.


2 potatoes

half a kg of minced ham or boiled sausage

2 medium fresh cucumbers

10 small radishes

2 eggs

parsley and dill

small bunch of green onions

liter of kefir



Cook the potatoes in advance. In order to preserve useful properties, it is better to cook it in uniform, after washing well. Cut it into small cubes.

Wash and boil eggs. They should prepare to the state of "hard boiled." Peel and chop, as well as potatoes, not too small cubes.

Cut the fresh cucumbers together with the peel into small pieces.

Finely chop the greens and onions and place them in a saucepan, ceiling with a green mass.

Radish cut into not too large cubes.

Ham or boiled sausage must also be cut into small pieces.

All mix in a saucepan with onions and herbs, salt.

Fill with a liter of kefir. If kefir is homemade and, therefore, thickish, dilute it with a bit of boiled water.

Refrigerate for an hour.

Okroshka recipe for kefir with sausage “At the grandmother's in the village”

This recipe for okroshka is unique in that along with kefir it also includes sour cream. Due to this, the taste of okroshka is obtained such as “at the grandmother in the village”.


one and a half cup of boiled water

liter of kefir

big bunch of green onions

7-9 radishes

8 eggs

a couple pinch of salt to taste

7 potatoes

Slightly less than a kg of cooked sausage

3 medium cucumbers

one and a half cup sour cream

dill and parsley.


Cook potatoes, peel them and cut into small cubes.

Hard-boiled eggs should also be cut into small cubes.

Cut the sausage slightly larger than the potatoes and eggs. Radish rub on not the largest grater. If you plan to eat all the okroshka at once, then feel free to add it to the already prepared products.

Chop the dill, parsley and scallions very finely. Knock all the greens in a tolkushkoy.

Cut fresh cucumbers into small cubes.

Mix well, salt.

In a separate carafe pour kefir and dilute it with water.

When serving, put a lot of food in deep plates, pour kefir, add sour cream.

Okroshka on kefir with salami sausage and mineral water

Many cooks like the recipe of this okroshka, its difference is that not green onions are used in cooking, but ordinary onions, and there is no radish yet.


3-4 potatoes

5 eggs

300 gr. salami sausages

3 large cucumbers

1 large onion head

dill and parsley

liter of kefir

liter of mineral water


sour cream

Provencal herbs


Cook potatoes, rub it on the largest grater.

Hard-boiled eggs should also be grated.

Mix everything in a saucepan and add the grated cucumber.

Cut the salami sausage into very fine straws.

Chop onion, dill and parsley finely. Mix well.

Add herbs and salt to taste.

In the carafe, dilute kefir and mineral water in a ratio of 1: 1. Pour the mixture of vegetables and salami.

Okroshka recipe for kefir with sausage “Hurray!”

Okroshka without sausage is no longer okroshka. Someone likes boiled sausage, but many hostesses prefer smoked sausage. The taste is more interesting, the flavor is more appetizing, and the satiety will be higher.


3 potatoes

3 medium cucumbers

half a liter of kefir

half stick smoked sausage

3 eggs

a bunch of onions and dill

half a liter of mineral water



Boil the potatoes, peel and cut into small squares.

Boil hard-boiled eggs, peel, chop 2 pieces, leave one. Cut the sausage into strips.

Cucumbers cut as well as potatoes, medium squares.

Chop onion and dill, add to sausage and vegetables.

Kefir mixed with mineral water, pour okroshka.

One egg cut lengthwise into two or three parts and decorate okroshka.

Okroshka on kefir with sausage and tomatoes

A truly unusual and very interesting recipe for those housewives who love to invent in their kitchen. Tomatoes and pepper, sausage and kefir ... Such okroshka will be enjoyed by 100% of your relatives and guests.


two glasses of kefir

1 large bell pepper

1 large tomato

1 medium cucumber

2 eggs

a pair of lettuce leaves

third part smoked sausage sticks

3 spoons of mayonnaise

a couple of garlic cloves

half lemon juice


dill and parsley to taste


Wash and free the Bulgarian pepper from the seeds, cut it into small cubes.

Clean the tomato gently from the skin, cut into small cubes.

Cut the cucumber into thin strips.

Sausage also cut into strips.

Finely chop eggs and add to sausage and vegetables.

Crush garlic on garlic press, add lemon juice, salt, mayonnaise to it. Stir.

Lettuce and dill with parsley finely chop and add to vegetables.

Put all products in one pan, add a dressing of mayonnaise and garlic, pour kefir. Stir.

Noble Okroshka on kefir with sausage

In this okroshka, quail eggs are used, which give a taste of nobleness and refinement, and mustard and seasonings will give “moderately” spiciness.


liter of kefir

liter of mineral water

350 gr. boiled sausage Doctor or Dairy

3 radishes

1 large cucumber

2 potatoes

ten quail eggs



Dill and parsley

bunch of green onions

a glass of sour cream

sugar and salt


In the decanter mix a liter of kefir and mineral water.

Ceiling in a saucepan, chopped finely green onions, dill and parsley. Finely chop the peeled and boiled potatoes.

Add to it finely chopped radish and cucumber, cut into small cubes.

Cut the doctor's or dairy sausage into small squares.

Crumble 6 quail eggs. Mix all the vegetables, sausage and eggs well.

Add a spoonful of sugar and a couple of pinches of salt to the pan. Sprinkle everything with vinegar, put a spoonful of grainy mustard.

Pour the entire mixture of mineral-kefir mix and add a spoonful of sour cream.

Cut the remaining four quail eggs in half and garnish with okroshka.

Beetroot hash on kefir with sausage

It is very rare to find this recipe among the culinary records of the cook. And in vain! Okroshka on kefir with sausage and beets is very useful for digestion. This dish can be an indispensable tool for those who want to lose weight, or watching their kilos.


a couple of fresh cucumbers

liter of kefir, preferably not fat

1 beet

1 potato

5 eggs

half boiled sausage

bunch of green onions and dill

2 cups boiled water

2 tablespoons sour cream



Cook beets, eggs and potatoes, preferably in different pans.

Wash the greens, cucumber.

Cut the sausage into small cubes, put it in a separate pan.

Add chopped crushed greens, salt.

Cut the cucumber into small straws, add to the pan with sausage and greens.

We also lay out the grated boiled potatoes and small beetroot.

We clean and crumble eggs.

Mix everything well in a saucepan.

Fill with kefir, diluted with cold boiled water.

Spill okroshka on plates and add sour cream.

Classical okroshka on kefir with sausage and kvass

This recipe okroshka familiar to each hostess. The set of ingredients here is almost the same as in other recipes. From vegetables only carrots are added, and kvass is used instead of mineral water.

Ingredients: liter of kefir

half a liter of homemade kvass

2 carrots

250 gr. cooked sausage or ham

2 medium cucumbers

bunch of green onions and dill

4 eggs

a couple of medium potatoes


4 radishes


Boil carrots and potatoes. Peel them and cut into small pieces.

Boil eggs and chop finely.

Cut the sausage into small cubes, cucumbers and chop finely.

Add to the cooked foods chopped radish and shredded and crushed greens.

All salt and mix thoroughly.

Kefir and kvass mixed in a jug and pour chopped mass.

Tricks and tips cooking okroshka on kefir with sausage

  • Serve okroshka are advised with black Borodino bread, which improves its taste and makes the dish even more satisfying.
  • If possible, use homemade eggs, they are larger and the yolk in them is more yellow.
  • If you do not like kefir, replace it with such sour-milk products as tan, airan.
  • If you use smoked sausage, then take better smoked, then okroshka get much more tender.
  • Use low-fat kefir if you are dieting or strictly following cholesterol levels.
  • Okroshka is best served chilled, then it will satisfy not only hunger, but thirst.
Comments (0)
Popular articles