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Okroshka - a popular dish of Russian cuisine. Its name comes from the word "chop". ...
Okroshka - a cold soup with kvass. Kvass was a drink of our ancestors even today has not lost its popularity. From olden times it was used for filling cold dishes radish, horseradish and other products it cooked liquids and simple meals such as Turi (diluted kvas crumbled onions and bread or crackers), and the hash, botvinya, beetroot.
 History hash
The first began to make okroshka Barge Haulers on the Volga. In the morning the peasants fed porridge and night spelled. For lunch, the height of navigation, giving dried vobla and kvass. With teeth at the boatmen were not very good, and we had dried fish soaked in kvass. Later, for greater satiety, began to add collected on coastal gardens vegetables - potatoes (baked), radishes, cucumbers, turnips, etc...
It is interesting that at the beginning of the XIX century okroshka not served as a first course, and as a snack. We prepare it with kvass and sour soup, cucumber and cabbage to pickle, sour milk, whey and buttermilk.
In some Russian regions, for example, in Ryazan and Tula regions hodgepodge called simply the word "brew" and "leaven".
What is put in okroshka. The most popular products - cucumbers, carrots, radishes, herbs (parsley, dill, green onions) and boiled potatoes. ...
Okroshka is a mixture of finely chopped various types of meat or fish, vegetables and pickles (originally - fresh and / or pickles, onions, pickled plums, pickled mushrooms, in later versions - boiled potatoes, turnips, carrots, turnips), herbs (finely chopped green onions, parsley, dill, celery), tucked special white okroshechnym kvas kvass okroshechnym or mixed with bread and sour cream.
Meat for the hash used boiled or fried, different grades. In the old Russian okroshka preferred to combine pig meat, turkey and grouse, ie tender pork, poultry and game. The choice of different types of meat due to the fact that the hodgepodge originally used leftover meat from the cooking of various dishes. Now it is acceptable to use boiled beef to poultry meat.
From fish to hash fit tench, pike, sturgeon, because their meat is neutral and not very bony, from sea - cod. Fish in okroshka briefly boiled and cut into cubes.
 
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