Prepare the hash instantly - everything is easier and very fast. Prepare the greens - wash it and dry

Cut beet tops and sorrel, put in a pan, pour about 2 cups of cold water, bring to a boil and cook for 5-7 minutes.

Onions and dill grind and grind with salt

Cucumber cleanse and RUB on a coarse grater, mix with onions and dill.

I forgot. In this heat we have to have an ice - surely you always have in stock?

The sorrel and the beet tops are thrown back, rubs his pestle and add to all other products. Pour at its discretion, a little of the cooled broth - thicker or thinner you want to get the hash. Add ice, and...

... TA-there! The main character - the BREW! In preparing the hash anywhere. I was lucky to taste the new product from the company "Ochakovo" - rustic white traditional kvass "Family secret". What can I say? The taste of home, good, with the soul of the prepared brew)

Dressed with kvas okroshka, all mix

In this recipe there is another main character - salted red fish, coho in the original, by tradition and by a pleasant coincidence in my fridge that he found. The salted fish itself - we buy frozen, cleaned, cut up, put salt and sugar in 2:1 vodka - 3-4 tbsp mix Everything and put in the cold for 6-8h. Then Packed in bags and frozen. We store more salted red fish do not take - its always there. I digress a bit. The non-small-fish cut into such pieces, put in dish with soup and celebrate!