The chef gave tips on cooking dill kvass

The recipe for okroshka has long ceased to be conservative, and today you can use interesting alternative versions of kvass for its preparation, for example, dill, Timofey Sulima, brand chef of the Moscow restaurant Culture of Meeting, told Izvestia.

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Confectioners use seasonal vegetables and cereals, rare berries, banana peels and seafood.

"Dill kvass can be prepared at home on its own on the basis of unsweetened white kvass," advises our interlocutor. Dill should be quickly blanched and immediately cooled in ice water, so it retains its bright color and fresh flavor," he said.

Next, the dill should be punched with a small amount of kvass in a blender, mixed with the remaining liquid, allowed to stand for several hours in the refrigerator, and then carefully filtered. This method will allow you to get a pure taste of dill without excessive bitterness and make kvass more aromatic.

Our expert uses dill kvass as a base in his okroshka with oily fish, which goes well with it due to its delicate texture, light smoked taste and moderate fat content. Cucumber and radish in this composition are responsible for freshness and crunch, potatoes make the dish more satisfying, and egg and sour cream add softness and creaminess. "The result is a familiar okroshka, but with a more modern and expressive taste," said the brand chef.

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