Armenian okroshka with kefir is called. How to cook okroshka of different nationalities. Recipe for making okroshka without potatoes

It's summer, it's hot and you need to cook lunch. Standing by a hot stove, your whole nature resists. And I really want to eat something not hot, but on the contrary, refreshing. Today we will pay our attention to a very simple dish called okroshka with kefir.

Since childhood, I remember this invigorating taste. Every summer our parents sent us to our grandmother in the village. We arrived after the holidays, fattened like piglets. My beloved grandmother cooked very tasty food. Eh... childhood is over.

And so we prepare the classic okroshka with kefir.

We will need:

• Young cucumber, 4 pieces.
• Garlic, 1-2 cloves.
• Dill, 1 bunch.
• Sour cream, 2-3 tablespoons.
• Granulated sugar, 1 teaspoon.
• Radishes, 5-6 pieces.
• Salt and pepper to taste.
• Kefir, 6 glasses.
• Green onions, optional.

Servings: 6

Recipe for making classic okroshka with kefir.

Vegetables and herbs need to be washed. On a coarse grater, grate radishes and cucumbers. Chop the garlic and herbs. We put everything in a deep container. Add granulated sugar. Salt, pepper and add kefir.

You can add chopped green onions. I didn’t like green onions as a child, and that’s why my grandmother didn’t add them to okroshka.

Mix well and let it brew for 40-45 minutes. Pour into portions and decorate with radish circles. Serve with sour cream.

I share my experience. When your men begin to complain that it’s impossible to get enough of kefir, then kefir-based okroshka with sausage will help you.

We will need:

• Boiled sausage, 150-200 grams.
• Young cucumbers, 3-4 pieces.
• Medium size potatoes, 5 pieces.
• Chicken eggs, 3 pieces.
• Green onion, bunch.
• Dill, bunch.
• Sour cream, 100-120 grams.
• Low-fat kefir, 2 liters.
• Salt, to taste.

Servings: 8

Recipe for making okroshka on kefir with sausage.

You need to boil the potatoes and eggs, cool, and cut into cubes. Finely chop the greens. Either chop the cucumbers or grate them on a coarse grater.

Place the chopped cucumbers and herbs in a saucepan and add salt to taste. We also cut the boiled sausage into cubes and add to the pan. We also send eggs, sour cream and potatoes there. Mix everything thoroughly.

Pour in kefir and place in the refrigerator to cool for 1 hour. After an hour you can serve it.

If you decide to arrange a fasting day for the body, then you can treat yourself to dietary kefir okroshka. It cooks very quickly.

We will need:

• Quail eggs, 5-6 pieces.
• Green onion, bunch.
• Cucumbers, 3 pieces.
• Radishes, 6 pieces.
• Dill, bunch.
• Black pepper, to taste.
• Salt, to taste.
• Low-fat kefir, 1 liter.

Servings: 4

Recipe for making dietary okroshka with kefir:

Boil the quail eggs, cool, peel and cut in half. While the eggs are boiling, cut the cucumbers into small cubes and radishes into semicircles. Chop the greens.

Place the greens in a deep bowl, add salt and rub a little with a spoon so that the greens release their juice and do not float up when we pour in the kefir.

Add all other ingredients to the bowl with herbs and mix thoroughly. Add kefir. Let sit for about 30 minutes in the refrigerator. Serve on the table.

This cold soup is also called “Baltic okroshka”. The result is a very tasty range, with the sweetness of beets and the sourness of kefir. The recipe for making okroshka with beets is quite simple.

We will need:

• Boiled medium-sized beets, 1 piece.
• Boiled sausage, 150-200 grams.
• Boiled potatoes, 1 piece.
• Chicken egg, 4 pieces.
• Sour cream, 50-60 grams.
• Cucumber, 1-2 pieces.
• Kefir, 1 liter.
• Dill, bunch.
• Green onion, bunch.
• Boiled water - chilled, 350-400 milliliters.
• Salt, to taste.

Servings: 4

Recipe for making kefir okroshka with beets.

You need to boil potatoes, eggs and beets. Chop the greens, add salt and mash a little with a spoon to release the juice.

Cut the sausage and cucumbers into cubes. Grate the boiled and cooled beets on a coarse grater. Shred the peeled potatoes. Also eggs.

Mix all ingredients in a saucepan, pour kefir into it and mix thoroughly. If you think the cold soup is thick, you can dilute it a little with boiled and cooled water.

You can serve it on the table, sprinkled with chopped dill and seasoned with sour cream.

This recipe is from our Armenian friends. The peculiarity is that matsun (matsoni) is used. But you can also make it with kefir. And also, for a piquant taste, you can add horseradish (optional). Prepares quickly.

We will need:

• Young cucumber, 2 pieces.
• Matsun or kefir, half a liter.
• Green onion, bunch.
• A little grated horseradish, optional.
• Cilantro, bunch.
• Dill, bunch.
• Mineral, sparkling water, half a liter.
• Black pepper, salt, to taste.

Recipe for making Armenian okroshka

Cut the washed greens, add salt to taste and place on the bottom of a deep bowl. Cut the cucumbers into small pieces and also place in a bowl.

Pour matsun or kefir into a bowl. Add sparkling, mineral water and mix.

Sprinkle with ground black pepper. Add grated horseradish if desired. Place in the refrigerator for 30 minutes.
Can be served with crusts of sliced ​​black bread.

The recipe for making okroshka with cheese also comes from the southern regions. Salted cheese is added to this dish. Therefore, be careful not to over-salt. You can take Adyghe cheese, feta cheese, suluguni, chanakh, chechil, etc.

We will need:

• Boiled potatoes, 2 pieces.
• Red radishes, 2 pieces.
• Salted cheese, 150-200 grams.
• Parsley, bunch.
• Dill, bunch.
• Young cucumber, 2-3 pieces.
• Kefir or yogurt, half a liter.
• Mineral or boiled water, half a liter.
• Lemon juice, 1 teaspoon.
• Salt, to taste.
• Granulated sugar, 2 teaspoons.

Servings: 5

Recipe for making okroshka on kefir with cheese.

Chop potatoes, radishes and cheese into small cubes. Place in a deep container. Add chopped herbs and sugar. Salt to taste. Squeeze lemon juice directly onto the chopped products.

Pour in kefir or yogurt and stir. Dilute with mineral or boiled-chilled water. Mix again. Cool in the refrigerator for 1 hour.

Serve with lemon slices.

Okroshka on kefir without potatoes

The peculiarity of the recipe is that potatoes are not used and instead of sausage we add boiled beef. The taste is excellent, just lick your fingers.

We will need:

• Boiled beef, 300 grams.
• Boiled chicken eggs, 2 pieces.
• Low-fat kefir, 1 liter.
• Mineral or filtered water, half a liter.
• Dill, parsley, one bunch each.
• Cucumber, 2-3 pieces.
• Tomatoes, 2 pieces.
• Salt, to taste.

Recipe for making okroshka without potatoes.

Cut the boiled beef and eggs into small cubes. Place in a bowl, salt to taste. Peel the cucumbers and chop them into small pieces. Cut the tomatoes into slices, removing the hard stems.

Add chopped herbs, cucumbers and tomatoes to the bowl with beef and eggs. Fill with kefir. Dilute with mineral water or filtered water. Mix and put in the refrigerator.

Before serving, you can garnish with parsley sprigs.

Prepare cold soup “okroshka with kefir”. This is an excellent low-calorie dish for hot periods.

Bon appetit!

Armenian okroshka or matsnabrdosh is a very tasty, aromatic dish that ideally quenches thirst and hunger on hot summer days.

Matsun, or matsoni, is best bought at the market, but sometimes in stores you can find a product that is quite decent in taste and quality. If you manage to buy good quality matsun, be sure to try making Armenian okroshka, you will definitely like it.

Unlike the traditional Russian okroshka we are used to, matsnabrdosh is not eaten with a spoon (although this dish belongs to soups), but is often served in glasses and drunk, sometimes without adding cucumber. There are options with the addition of garlic and tarragon, and basil is also often added. In general, try all the options, each of them deserves attention and tastes very good.

To prepare okroshka in Armenian style, prepare the ingredients according to the list. Wash cucumbers, onions and aromatic herbs under running water and dry. In Auchan, matsun is now sold in this chic pot, which can then be used in the kitchen.

The cucumbers need to be peeled, cut into small cubes, and the green onions should also be finely chopped.

Next you need to finely chop the dill, cilantro and mint with a knife.

Place the chopped cucumber and herbs in a convenient deep bowl, add salt and mix well.

Arrange the cucumbers and herbs among the glasses.

Shake the matsun thoroughly with a fork, pour in drinking water to make it liquid. Add diluted matsun to glasses with cucumbers and herbs.

Lastly, pour sparkling water into portions.

Taste for salt, add salt to taste if necessary, and stir the contents of the glasses.

Before serving, Armenian okroshka should be kept in the refrigerator, or prepare it from very cold ingredients. I put the water in the freezer for an hour, and you can also add a couple of ice cubes to each glass.

Matsnabrdosh or Armenian okroshka is ready, enjoy!

Armenian okroshka is very similar to Azerbaijani okroshka (it differs only in consistency, it is not so thick and you don’t eat it with a spoon and add a couple of mint leaves) and other Caucasian okroshkas. Although it belongs to soups, it is often served in glasses and consumed as a refreshing drink. Sometimes, Armenian okroshka is prepared without cucumbers and, if desired, a little garlic, watercress and tarragon are added.

Recipe Matsnabrdosh (Armenian okroshka) - 1

Option 1 - Recipe Matsnabrdosh (Armenian okroshka)

For the recipe you will need:

Matsun or kefir - 200g

egg - 1/2

Cucumbers - 100g
parsley - 40g
cilantro, dill and green onions - to taste.
Preparation:

Dilute the matsun with cold boiled water at a ratio of 1:1. Finely chop fresh cucumbers, hard-boiled eggs, green onions, dill, cilantro, parsley and combine with matsun. Add sour cream and salt.

Option 2 - Recipe Matsnabrdosh (Armenian okroshka)

Compound:
for 2-3 servings
fresh cucumbers - 3 pieces
green onion
dill
cilantro
mint - a couple of leaves
basil - a couple of leaves
salt
matsun (matsoni) - 400 ml
sparkling water - 200 ml
Preparation:
- Peel the cucumbers and cut into very small cubes (in the Caucasus, for vegetable salads and snacks, the skin is cut off from cucumbers, even if the cucumbers are young with thin skin). Finely chop the green onions, dill, cilantro, basil and mint.
- Mix cucumbers and herbs. Add salt. Arrange cucumbers and herbs among glasses.
- Season with matsun (same as matsoni). And cold sparkling water.
- Beat it. You can add an ice cube to a glass of okroshka.
Bon appetit!

Cold kvass soup can rightfully be considered our culinary heritage, but refreshing stews can be found in many folk cuisines. From our article you will learn the old Russian recipe for a real classic Russian okroshka with kvass, how to prepare Spanish okroshka with tomato juice and many more national versions of summer soup. Each of the proposed dishes is a real godsend for a menu that will save you on hot days, especially when you completely exhaust the recipe reserves of okroshka.

The popularity of Russian cuisine today reaches worldwide proportions, and it is no longer surprising to find okroshka on a foreign menu in English. The very fact of the appearance of peasant soup in famous Western restaurants causes pride.

But is our okroshka so tasty in the overseas style and is the classic recipe followed? This is already an open question. Today we will try to bring to you foreign types of cold soups, adhering as much as possible to the traditional recipe, so that at home you can easily prepare real gazpacho, tarator, chalop, kholodnik, kuksi and other summer lunch to your taste with your own hands.

Okroshka in Russian and Ukrainian

To begin with, it would be useful to remember how classic Russian, also known as Ukrainian, kefir okroshka or with kvass is prepared, using a step-by-step recipe with photos and referring to the annals of culinary history.

Until recently, the history of Ukraine, Russia and Belarus flowed in the same direction, and therefore not only the general way of life, but the cuisine of our peoples is practically the same. Only the names may differ. So in the Ukrainian and Belarusian languages ​​okroshka is called “holodnik”, which in many cookbooks is presented as cold red borscht. However, the old Russian recipe for summer soup without adding beetroot is held in high esteem there.

In terms of the ingredient composition, both kholodnik and okroshka are almost identical, so we will present one recipe with two dressing options.

Ingredients

• Fresh cucumbers – 5 pcs.;
• Boiled potatoes – 3 pcs.;
• Hard-boiled eggs – 4-5 pcs.;
• Radishes – 8 pcs.;
• Boiled meat or boiled sausage – 300 g;
• Green onions – 80 g;
• Dill sprigs – 50 g;
• Parsley (greens) – 50 g;
• Salt - to taste;
• Sour cream – 150 g;
• Dressing (kvass, kefir, whey, water) – 1 l;
• Boiled beetroot (for chilled food) – 1-2 tubers;
• Lemon juice – 2-4 tsp;

How to cook Russian or Ukrainian okroshka

1. We cut all the main components (sausage, eggs, potatoes and cucumbers) into equal cubic slices, and chop the radishes into circles, which we then cut in half or into 4 parts.
2. Finely chop the washed and slightly dried greens with a knife and mix all the ingredients in a common bowl, add salt and season with sour cream.
3. If we want to prepare a simple okroshka in Russian, then we use kvass, whey or kefir as a dressing.
4. To prepare kholodnik, you need to grate the boiled beetroot on a coarse grater, mix it with lemon juice or table vinegar and then add cold water. Beetroot dressing will make our okroshka into a very tasty Ukrainian-style cold borscht.

Okroshka in the culinary world

Over its centuries-old history, okroshka has undergone so many modifications that it is difficult to count how many types of this soup exist in our latitudes. Okroshka can be cooked not only with meat, but also with chicken, and even fish. And for Lent, a recipe for okroshka with mushrooms was even invented.

The okroshka is lighter and fresher the more greens it contains. Therefore, you should not skimp on garden herbs and roots. Dill and parsley, celery and cilantro, basil and tarragon, wild garlic and horseradish. All these fragrant plants have a worthy place in our favorite soup.

It is based on herbs and spices that the Indians prepare okroshka. It is on the banks of the Ganges River that okroshka is made from cucumber and tomato, seasoned with a mixture of broth and natural yogurt. And, of course, this cannot be done without a large dose of curry, ginger and other aromatic additions.

How is okroshka prepared in other countries of the world?

Uzbek okroshka with kefir

In Uzbekistan, cold soup made with the fermented milk product katyk is called chalop. This stew is usually served as an appetizer, as a sauce, and as a cold first course. The abundance of greens, which forms the basis of chalop, is what distinguishes this soup from our okroshka. In addition, in this recipe we will not find the main “heavy” products - potatoes, meat and eggs. Everything is simple and as easy as possible.

Ingredients

• Burgundy basil – 10-15 g;
• Fresh cilantro – ½ bunch;
• Green onions – ½ bunch;
• Chilled boiled water – 0.5 l;
• Fresh cucumbers – 1 kg;
• Powdered black pepper – 1 g;
• Radish – 5 pcs.;
• Dill sprigs – 40 g;
• Fresh lemon – 15 ml;
• Yogurt katyk – 1 tbsp.;
• Salt - to taste;
• Garlic cloves – 2 pcs.;

How to cook okroshka chalop

1. Chop all the greens, sprinkle with salt and knead well to release the juice.
2. Then squeeze the garlic into the resulting aromatic mixture and mix everything.
3. Cut fresh cucumber and radish into thin strips and add to a common container.
4. To prepare the dressing, we should mix the katyk with cold water and whisk thoroughly so that the lactic acid flakes are evenly dispersed in the water.
5. Pour the resulting liquid into the vegetable mixture, add salt to taste and lemon juice.

Chalop is ready!

Okroshka in Armenian and Azerbaijani

The Caucasian okroshka with cucumber on matsoni, the national Armenian kefir, turned out to be very similar in composition and preparation technology to the Uzbek soup.

This dish is like a transition point from chalop to our native okroshechka, but in a lighter version and under other names.

Ovdukh is the name of the Azerbaijani okroshka, the recipe and photo of which are almost identical to the Yerevan stew - matsnabrdosh. The only difference between these types of cold soups is that Armenian okroshka is more liquid and often includes mint leaves.

Ingredients

• Short-fruited cucumber – 4 pcs.;
• Selected eggs – 2-3 pcs.;
• Fresh cilantro – 1 bunch;
• Green dill – 1 bunch;
• Feathered onions (greens) – 1.5 bunches;
• Garlic – 1 clove;
• Purple basil – 35 g;
• Matsoni (kefir) – 0.8 l;
• Salt – 2-3 tsp;
• Boiled beef – 250 g;
• Lavash – 2 flatbreads;

How to make Caucasian okroshka

1. Cut cucumbers, meat and eggs into equal small slices and mix with finely chopped herbs and garlic passed through a press.
2. Pour the finished mixture with matsoni, kefir or ayran and salt to taste.
3. You can adjust the liquid of okroshka with carbonated water. In addition, tan, a carbonated whey drink with a sour taste, can be used as a dressing.

Korean okroshka “Kuksi”

Korean cuisine has long and hopelessly conquered the hearts and stomachs of our fellow citizens. Yes, even their Korean carrots are already perceived by us as our own dish. In light of this, all lovers of Asian spices and treats will undoubtedly love the recipe for Korean okroshka with tomato juice.

There are a lot of ingredients in this dish and there is also plenty of work in the kitchen. But kuksi is so tasty that once you make this traditional Korean dish at home, you will become a true fan of it.

Ingredients

• Pork fillet – 180 g;
• Fresh long cucumber – 1 pc.;
• Medium tomato – 1 fruit;
• Garlic cloves – 3 pcs.;
• Green onions – ½ bunch;
• Turnip onion – 1 head;
• Parsley leaves – ½ bunch;
• White cabbage – 200 g;
• Granulated sugar – 20 g;
• Salt – 20 g;
• Powdered black pepper – 1 tsp;
• Soy sauce – 35 ml;
• Table vinegar (6%) – 30 ml;
• Chicken broth – ½ l;
• Paprika powder – 4 g;
• Sunflower oil – 20 ml;
• Chicken eggs – 2 pcs.;
• Rice noodles – 110 g;

How to cook Korean okroshka kuksi

1. Mix the broth. Pour ½ liter of chicken broth, soy sauce into the bowl, add salt and sugar, vinegar and mix everything.
2. Grind the tomatoes in a blender, and cut the cucumbers into thin strips with a very sharp knife and transfer it all to the marinade broth, where we also add the garlic, ground into a pulp.
3. Place the resulting mixture in the refrigerator to cool.
4. Cut the meat into strips and lightly fry in oil, then add chopped onion, and after 5 minutes add cabbage, also chopped into strips.
5. Fry everything, sprinkle with paprika, and bring to readiness.
6. In a separate bowl, whisk the eggs with salt and bake a thin omelette in a frying pan, which after frying we cut into thin strips.
7. Now finely chop the greens.
8. In a separate saucepan, boil the noodles in salted water, then drain them in a colander, and after the excess water has drained, collect the kuksi.
9. Place a portion of noodles in a deep plate and place fried meat, onions and cabbage next to it. Then add the egg omelet, herbs and pour the broth over the dish, also adding cucumbers to the plate.

Okroshka in Spanish

Each of us has probably heard about this dish, but we hardly thought about the fact that this Spanish okroshka, as it is called in its homeland - gazpacho, is a relative of our okroshka. A very easy-to-prepare and delicious-to-eat treat that will add variety to your summer diet.

Ingredients

• Fresh tomatoes – 1.5 kg;
• Stale wheat bread – 250 g;
• Bulgarian pepper – 1 red fruit;
• Fresh cucumber – 1 fruit;
• Olive oil – 180 ml;
• Purple onion – ½ head;
• Garlic – 2 cloves;
• Table vinegar (6%) – 35 ml;
• Filtered water – 40 ml;
• Salt - to taste;

How to cook gazpacho

1. First, soak the stale bread in cold water, after cutting it into large pieces.
2. Wash the tomatoes, blanch them and remove the skin, if possible, remove the seeds so that we are left with only clean pulp.
3. We cut the skin off the cucumbers, remove the stem and seed from the peppers, peel the onion and cut it into 4 parts.
4. Now add bread, tomatoes, garlic and onions into the blender bowl, add vinegar, salt and oil and grind everything until it becomes a homogeneous liquid cream.
5. We cut the bell pepper into strips, and the cucumber into cubes.
6. Pour gazpacho into a plate and sprinkle with cucumber and pepper slices. Also, gazpacho is often served with crackers and ice cubes or crushed ice.

Bulgarian okroshka with kefir

This summer soup with an indescribable nutty taste and aroma is usually served in Bulgarian cafes during the hot summer period. A fresh, simple and truly light lunch that doesn't weigh you down, but leaves you full and energized with the nuts. Try to prepare this dish yourself at home, working step by step with us.

Ingredients

• Medium fat kefir – 0.75 ml;
• Fresh short cucumber – 2 pcs.;
• Milk – 1 tbsp.;
• Dill greens – 1 bunch;
• Walnut kernels – 200 g;
• Sunflower oil – 50 ml;
• Garlic – 3 cloves;
• Feathered onions (greens) – 1 bunch;
• Pepper mixture – ½ tsp;
• Table salt - to taste;

How to make okroshka tarator

1. Let's prepare the dressing. Mix kefir with milk, garlic, salt and pepper through a press in a deep container, then beat the resulting mixture with a whisk.
2. Then add oil to the mixture and mix everything again.
3. Next, finely chop the greens, cut the cucumbers into strips, and add it all to the dressing.
4. Now you need to give the soup time to cool in the refrigerator, in the meantime we will finely chop the nuts with a knife.

Place the finished soup into bowls and sprinkle each serving with chopped nuts.

Lithuanian okroshka with kefir

Lithuanian okroshka differs from all those studied primarily in its meat component. This is not sausage, or fillet, but minced meat fried in a frying pan. Also, garlic must be added to the sour cream dressing, even though this okroshka, like ours, is filled with kvass. Although kefir dressing is also quite popular.

Ingredients

• Boiled beets – 3 roots;
• Fresh cucumber – 3 fruits;
• Hard-boiled eggs – 4 pcs.;
• Minced beef – 0.3 kg;
• Greens (dill, parsley, onion) – 120 g;
• Low-fat kefir – 1 l;
• Highly carbonated water – 1 tbsp.;
• Sour cream – 4-5 tbsp;
• Garlic – 2 cloves;
• Black pepper powder – ½ tsp;
• Extra salt - to taste;

How to make Lithuanian okroshka

1. Grate the boiled eggs and beets on a coarse grater, and cut the cucumbers into small cubes.
2. Finely chop the greens and mix with the rest of the ingredients.
3. Fry the minced meat in a frying pan until cooked, add salt and pepper to taste and after cooling, add it to a common bowl.
4. Now all that’s left to do is mix all the cuttings with sour cream and garlic passed through a press, add salt to taste, season with kefir and water (adjust the required okroshka liquid yourself) and refrigerate for an hour.

The summer heat completely discourages the appetite from heavy and hot dishes. But with our excellent selection of foreign cold soups, your household will not remain hungry, and at the same time they will not lose their energy, refresh themselves and gain strength. Russian and Ukrainian, Spanish and Korean, Caucasian and Asian, Bulgarian and Lithuanian okroshka will expand your culinary horizons with health benefits.

In the summer there is always a reluctance to stand at the stove for a long time to cook, stew and fry. And eating hot soup or porridge in the heat is also not very pleasant. Cold okroshka in this case is the best way out. It’s quick, easy to prepare, almost without heat treatment, and just perfectly refreshing. Have you ever tried the Armenian version of okroshka: matsoni? I recommend it. The result is a dietary and incredibly healthy soup, which also perfectly quenches both hunger and thirst. And all this deliciousness does not threaten your waistline at all, and is prepared in 40 minutes.

2 new potatoes;

1 medium cucumber;

Green onions;

1 clove of garlic;

1 tbsp matsoni;

2/3 tbsp boiled water.

For such okroshka you only need to cook a couple of potatoes and the same number of eggs. If you take new potatoes, they will be ready in 20 minutes. During this time, you can have time to finely chop the remaining ingredients: cucumbers, doctor's sausage, dill, leeks. Cucumbers do not need to be peeled if they are tender enough and not bitter. You can chop a few red radishes here. Ideological opponents of sausage can replace it with boiled lean beef, but this will require long-term heat treatment, which you just want to avoid.

By this time the potatoes and eggs will be ready. Hold them under cold water, peel and finely chop. We put everything into an enamel pan and pour one glass of matsoni. Mix everything thoroughly, trying to separate the pieces of cucumbers and potatoes.

Only after this, stirring, gradually add 2/3 cup of cold boiled water. You can add chopped garlic cloves to the okroshka (unless, of course, you need to go to work or on a date). Then it will turn out even tastier. Okroshka is ready! We put it in the refrigerator, and you can eat as much as you like throughout the day, without fear of adding extra pounds, since matsoni perfectly helps to digest the amount of calories that are in sausage and potatoes.

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