For me, a classic okroshka is a recipe for my great-grandmother, on whey, the most Ukrainian version. Kefir okroshka is more common in Belarus and Lithuania, and she also has many admirers.
The advantages of this recipe are obvious: kefir is very easy to buy, unlike whey or a suitable okroshny kvass, it is naturally sour, which is very good for the taste of okroshka. And the okroshka with sausage is completely unacceptable to me, only boiled or baked meat or chicken.
As I said, I only recognize okroshka with natural meat products. My great-grandmother always cooked it with boiled beef, and I decided not to interrupt family traditions. True, for cooking beef, or rather, veal from the market, I used a modern multicooker.
I poured so much boiling water over the meat so that it only covers it. Why boiling water? Because I needed exactly tasty meat, not broth. Although the broth in the end was also quite good, it can be frozen and then used to make soup or sauce, for example. Boiled meat must be completely cooled and cut into small cubes.
I love a hearty okroshka, so be sure to add boiled potatoes and boiled eggs to it. My potato and boil in its uniform, hard boiled eggs.
I douse both of them with cold water, cool and also cut into small cubes.
The whole charm of okroshka as a summer dish is in fresh vegetables and herbs. Mandatory vegetables are cucumbers, radishes and dill. All mine and finely cut.
In a suitable dish - a pan or tureen - we pour kefir. If you choose fatty kefir, then you need to dilute it - either with whey or mineral water - and in the okroshka the bubbles will be useful, - or just boiled water. Fat-free one percent kefir can not be diluted.
We put in it everything that we cut: vegetables, meat, eggs and dill.
And now a little "trick". We cut a large bunch of green onions, put in a mortar, pour a couple of teaspoons of salt and crush. We are pushing not into porridge, but simply crushing it so that the juice goes. And this onion puree is added to the pan. We mix okroshka and put it in the refrigerator, this dish is served exclusively cold. After an hour, you can already call the family to the table.