Okroshka, cold soups. Ingredients for okroshka: how to cook the perfect cold soup How to cook cold okroshka soup

In cooking, traditional ingredients for okroshka are distinguished; the drink used for dressing may differ. In addition to classic unsweetened kvass, mineral water, whey, meat broth, kefir, ayran, tan, beer, brine, and water are welcome. It is allowed to combine them.

To make a classic dish of Russian cuisine, use the following ingredients for okroshka with kvass:

cucumbers - 4 pcs.;
radishes - 7 pcs.;
greenery;
boiled beef - 0.35 kg;
eggs - 3 pcs.;
potatoes - 3 pcs.;
sour cream;
salt;
pepper;
kvass.

Step-by-step preparation:

Boil potatoes and eggs, peel and cut into cubes.
Chop clean and dried vegetables, chop meat.
In a wooden mortar, grind the chopped herbs with salt and pepper until the juice is released.
Mix all chopped elements with green dressing. Leave to infuse for 10-15 minutes for a full exchange of aromas and tastes.

Before serving, pour the prepared mixture into plates and add chilled kvass. Add a little sour cream and season with salt.

Recipe options:

Experienced housewives have different cooking techniques and a varied composition of the dish. Let's consider popular options.

Cold soup with kefir

By consuming fermented milk, the human body improves intestinal cleansing processes. Thanks to a large amount of vegetables and herbs, okroshka with kefir promotes better digestion and saturates cells with many minerals and vitamins.

Before preparing the dish, consider these useful tips:

It is recommended to use kefir with a low fat content;
vegetables should be soaked in purified water before use;
the meat should be lean;
before pouring kefir into the dish, the chopped ingredients must be mixed with the dressing for impregnation;
The dish is seasoned 30 minutes before serving.

Ingredients for okroshka:

3 fresh cucumbers;
a bunch of herbs and green onions;
4 potatoes;
3 eggs;
350 g boiled sausage;
4 tsp. vinegar or lemon juice;
1000 ml kefir;
water;
salt.

Cooking method:

Finely chop the greens and grind with salt.
Chop the washed and peeled vegetables into small strips.
Cut boiled peeled potatoes, boiled eggs, and sausage into equal cubes. One potato can be mashed with a fork.
Pour in kefir. You can add regular or mineral water to adjust the thickness.
Add spices. Cool and serve, sprinkled with fresh herbs.

Russian cuisine dish with sausage

To prepare refreshing summer okroshka with sausage, you need to use the following ingredients:

0.35 kg milk sausage;
0.4 kg potatoes;
6 eggs;
450 g cucumbers;
0.35 kg of radish;
several sprigs of greenery;
salt;
sour cream;
ground black pepper;
kvass, mineral water, kefir or whey.

Cooking method:

Prepare all components.
Boil potatoes and eggs, cool, peel and cut.
Wash the vegetables under running water, trim the tails, and cut into small cubes.
Grind the sausage in the same way so that all elements are the same size.
Thoroughly wash the green onion and dill, dry and chop. Combine with pepper and salt.
Mix all ingredients well.

In this state, okroshka can be stored in the cold for 24 hours. Before serving, it is recommended to add a little sour cream to the main composition on each plate, then pour in the desired drink of your choice.

Composition of whey-based okroshka

The ideal dish for the summer season is cold whey soup, which tones the body and helps quench thirst, as it contains many vegetables. Some of them are not subject to heat treatment. The dish turns out satisfying and healthy.

Ingredients of okroshka:

0.25 kg boiled sausage;
2 potatoes;
3 cucumbers;
3 chicken eggs;
1 small bunch of dill;
8 tsp. sour cream;
salt to taste;
25 ml lemon juice;
1000 ml whey;
ground black pepper.

Step by step recipe:

Prepare all necessary components. The serum can be used either purchased or prepared with your own hands.
Hard boil the eggs, cool, remove shells and cut into small cubes.
Wash, peel and chop the vegetables.
Chop the boiled and peeled potatoes in their jackets.
Chop the sausage into pieces of the same size.
Connect the components. Salt and pepper.
Serve when the total mass has infused and the components have been saturated with each other’s aromas.
Before serving, okroshka should be seasoned with chilled whey, sour cream and lemon juice.

It is customary to decorate each serving of Russian cuisine with sprigs of herbs.

How to make with mineral water

The first course can be prepared in water and served chilled. The mixed and soaked ingredients are poured with ice-cold liquid. Mineral water with or without gas is most often used. And also regular boiled water.

Required ingredients:

500 g potatoes;
5 eggs;
0.4 kg boiled beef;
green onions;
dill;
parsley;
3 large cucumbers;
1500 ml water;
1 tbsp. l. mustard;
1/2 lemon;
salt.

To get a tasty, cold, refreshing and tonic dish as a result, you need to follow the following steps step by step:

Pre-boil the water, cool at room temperature.
Cool vegetables and meat in the refrigerator, chop into equal cubes.
Use the same method to cut the whites of boiled eggs.
The yolks should be mashed with a fork, mixed with mustard, lemon juice and salt.
Add a little water to make the consistency smooth.
Season the total mass with the resulting mixture and chopped herbs.
After the dish has steeped, it’s time to pour water into the pan, stir, serve, adding mayonnaise or sour cream.

This composition of okroshka allows you to create a hearty dish that will not leave anyone indifferent.

Cooking with mayonnaise

The cold soup tastes quite original thanks to a dressing such as mayonnaise.

To prepare this treat you will need the following ingredients:

3 potatoes;
0.3 kg of boiled meat;
3 cucumbers;
4 chicken eggs;
a bunch of green onions;
greenery;
1 lemon;
200 ml mayonnaise;
a little salt and pepper.

Cooking method:

Peel the boiled potatoes in their skins and cut into small cubes.
Grind hard-boiled eggs and meat in the same way.
Rinse vegetables and herbs thoroughly under running water and chop finely.
Connect all the elements.
Pour chilled water, add lemon juice.
Adjust to taste with salt and pepper. Serve in portions.

The Russian people can rightfully be proud of the recipe for this cold soup. Okroshka is part of the Russian culinary heritage, one of the most delicious and practical chapters of the large encyclopedia of Russian recipes. To be fair, we note that cold soups are present in the cuisine of many nations, and when you exhaust your supply of Russian cookbooks, you can turn your attention to gazpacho, tarator, and chalop. But do not forget that the secret of the pleasure that okroshka gives in hot weather is not so much in the cold serving, but in the fact that it is Russian, real, old - it is prepared with the most refreshing drink in the world - bread kvass. And this is her inimitability!

A little history of okroshka

The history of the appearance of okroshka has managed to hide behind the shadow of centuries, although in its current, “leavened” form, the dish arose by historical standards not so long ago - in the middle of the 19th century. And although the name leaves no doubt that in the old days the soup was the same mixture of crumbled products, its origin is subject to debate.

On the one hand, there is an obvious direct ancestor of okroshka - the poor peasant's dish "tyura" of pieces of bread flavored with onions and vegetable oil and doused with kvass. On the other hand, there is a version of the “tavern” origin of okroshka: in the 19th century, taverns began to “ennoble” scraps of boiled meat and corned beef with kvass, horseradish and vegetables.
Thus, the question of the birth of cold meat stew on kvass turns out to be rhetorical - did they start adding meat to kvass with pieces of bread, or, on the contrary, did they start pouring kvass into it...

Without being mistaken, we can say the following: even before the appearance of okroshka, there was a similar lean stew, which was later either supplemented with meat and fish components (as well as vegetables and root vegetables, which began to be cultivated later), or became the idea for the appearance of a similar meat dish.

Today okroshka has more many faces:

firstly, it was mixed with ideologically similar oriental soups based on fermented milk products;
secondly, products that were unknown at the time of its appearance can be used as a base - for example, soda;
thirdly, industrially produced boiled sausage appeared, and with it the easiest, one might even say primitive, version of okroshka.

Composition of okroshka

The metamorphoses that occurred with okroshka during its existence led to the fact that not a single required ingredient remained in it. Popular dishes often have many variations, but if you don’t cook pilaf without rice or a sponge cake without eggs, then you can easily find two okroshkas that don’t have the same ingredients.
Taking this into account, in relation to okroshka it is more appropriate to talk not about each specific ingredient, but about their groups, taking into account the interchangeability of products.

Liquid foundation:
In the classic version, this is kvass, and not just any kvass, but light bread kvass (or just sour kvass - sweet drinks from bottles are not suitable). Further, in order of increasing exoticism - whey, kefir, acidified water with sour cream or mayonnaise, mineral water, ayran, kumiss, matsoni, sour berry decoctions, beer, brut, kombucha.

Meat part:
Pork, beef, poultry or hodgepodge of different types of meat. Meat can be boiled, fried, smoked. Old recipes also welcome cartilage boiled until soft.

A more modern option is boiled or smoked sausage, frankfurters, or ham.
If you compare the ingredients, the taste is preferable to meat - the soup with it seems to be more serious, more solid and even nobler. In addition, the presence of sausage in the dish is almost the very first argument of opponents of eating okroshka - because of the sausage it is called “Olivier with kvass”.

Fish or seafood can also be used instead of meat.– scallops, squid, shrimp. If you put fish, then choose varieties without small bones - cod, sturgeon, stellate sturgeon (and use only fillets).

Okroshka with salmon

Vegetables

Vegetables for okroshka are the part with which everything is more or less clear:

1 - cucumber. It is found in 90% of recipes, most often fresh, sometimes pickles are added, and sometimes both.
2 – boiled potatoes. It is not used as often as cucumbers (there is even a whole community of okroshka lovers who ardently advocate recipes without adding potatoes). Sometimes potatoes are not included in the soup itself, but are served on a separate dish as an obligatory addition.
3 – radish.

Leafy vegetables
Another common ingredient for okroshka is green onions. They put quite a lot of it into cold soup, after crushing it and grinding it with salt.
Also, sorrel, spinach, sauerkraut, parsley, and dill are sometimes added to okroshka.

Eggs

Okroshka is essentially a low-calorie dish. Even if meat or sausage is added to it, then only low-fat varieties (fat in cold soup is not the most delicious thing). Therefore, eggs play a special role in saturating okroshka with protein and fats. Recipes without eggs are very rare.

Condiments, spices, herbs

Simple okroshka recipes may be limited to 5-6 main ingredients, but often its preparation is a complex and multi-step process with a list of ingredients reaching two dozen items, some of which are seasonings.

The oldest seasoning for okroshka is table horseradish. It is added to the soup in grated form, first mixed with meat and leaving the meat to soak in its aroma.

Instead of horseradish (and sometimes together with it) it can be used mustard. Several teaspoons of it are diluted in the liquid with which the okroshka is poured. Mustard goes especially well with okroshka made with fermented milk products or sour cream.

Also among the spices that are suitable and used for preparing okroshka, it should be noted mint, basil, celery, tarragon.

Fruits

Lemons or lemon juice as a source of acid, as well as soaked and fresh apples.

Mushrooms

In mushroom okroshka recipes, mushrooms replace the meat part, but they can be used not instead of meat, but simultaneously with it. Mushroom pickers can afford to choose among milk mushrooms, saffron milk caps, porcini mushrooms, and oyster mushrooms, and residents of cities who do not have such a choice should try okroshka with champignons or oyster mushrooms.

As you can see, the choice of ingredients for a cold summer soup is very rich, but this does not mean at all that by taking the ingredients that are on hand, you will prepare a delicious okroshka, because not all of them are compatible with each other. In order not to make a mistake and not be disappointed with the result, choose a basic recipe, and based on it, experiment with adding new products, and it is better to experiment not with a full pan of the dish, but by pouring part of it into a separate plate.

Okroshka with mushrooms

Popular okroshka recipes

Classic meat okroshka with kvass

boiled lean meat
fresh cucumbers
green onions
hard boiled eggs
bread kvass
sour cream
dill
salt
sugar
mustard

The quantity and ratio of ingredients can be changed to suit your taste, but there is a conditional “golden” rule - for one person you need to take 1 egg, 50 g of meat, 2 medium cucumbers, a spoonful of sour cream, a small bunch of green onions, 1 tsp. mustard.

Meat for okroshka should be cooked until soft, and eggs should be hard-boiled. The cucumbers are first peeled, and the chopped onions are ground in a wooden mortar with salt so that it gives a little juice.

The eggs are divided into whites and yolks - the whites are chopped, and the yolks are ground with salt, sugar and mustard (ready-made mustard).

All prepared products are placed in one pan, mixed and diluted with kvass. Sour cream and chopped dill are added to the soup when serving.

Okroshka with kefir

2 cucumbers
4 radishes
4 medium potatoes, boiled with skins on
3 hard-boiled eggs
a bunch of green onions, dill, parsley and cilantro (several sprigs each)
200 g boiled chicken meat
1 l kefir
1 tbsp. boiled water
2-3 slices of lemon
salt, sugar to taste

Cut the radishes and peeled cucumber into strips, chop the eggs, meat and potatoes into cubes. Chop the greens, grind the onion separately with salt.

Dilute the kefir with boiled chilled water and pour it over all the prepared and mixed ingredients. Place the lemon slices, after squeezing a little juice out of it into the okroshka, and place the pan with the soup in the refrigerator (the kefir-based okroshka must be well-chilled).

Okroshka with mineral water

Mineral water okroshka differs in its filling. As the name suggests, this is mineral water, but not in its pure form, but mixed with kefir, sour cream or mayonnaise. The approximate ratio of dairy product (or mayonnaise) and mineral water is one to four or to six (for example, 250 g of sour cream per 1 liter of mineral water).

Okroshka with sausage on mayonnaise

In terms of the number of fans, okroshka with sausage has surpassed its ancestor - the classic meat okroshka. But in defense of the latter, it should be said that it loses not in taste, but in simplicity. Since a typical okroshka is a fairly simple dish, sausage is more suitable for it than meat. Although, naturally, there are gourmets who are not afraid of difficulties and who are not lazy to boil meat, make kvass on their own and spend a long time conjuring over seasonings.

So, a version of okroshka with sausage

3 pcs. potatoes
300 g boiled sausage (without lard)
3 cucumbers
4 eggs
bunch of onions
other greens to taste
lemon
200 g mayonnaise
boiled water
salt

The ingredients are prepared in the same way as for any other okroshka, and then mixed with mayonnaise and salt. Add a little cold boiled water to the finished okroshka so that the mayonnaise is evenly distributed, and then add water to obtain the desired consistency of the soup. At the end, add lemon juice and cool the okroshka.

Mushroom okroshka with kvass (an old recipe)

Ingredients for 4 persons:
1 fresh and 1 pickled cucumber
2 salted milk mushrooms
2 boiled saffron milk caps
2 boiled mushrooms
1 fresh and 1 soaked apple
5 pieces. boiled potatoes
1 baked beet
a quarter cup of cooked beans
1 tbsp. l. mustard (ready)
a little salt
a little crushed black pepper
1 tbsp. l. Sahara
green onions
parsley dill
1 l. bread kvass

Peel and chop cucumbers, potatoes, beets, apples. Chop mushrooms and herbs. Mix everything, add salt, pepper, mustard and kvass. Let it brew.

How to properly cut food for okroshka

You need to chop food for okroshka based on the general principles of preparing chopped dishes: soft ingredients are cut into larger pieces, and hard ingredients into smaller pieces.
The greens are chopped finely and can be additionally ground. Egg yolks can also be ground to give the dish an even yellowish tint and a more even taste.

The shape of the cut plays an important role. Our tongue is capable of perceiving not only taste - it also has tactile sensations, so pieces of regular geometric shape, especially hard ones, stand out from the overall composition of the dish and distract from the taste sensations. Because of this, you should not chop radishes, cucumbers, and potatoes into the correct identical cubes - the radishes can be cut into strips, the cucumber into thin rectangular slices, and the potatoes can be cut into cubes, but they must be cooked completely until soft.

How to prepare bread kvass for okroshka

Bread kvass is made from rye bread. To obtain 2 liters of kvass you will need a third of a loaf of bread, 5 tbsp. l. sugar, 10 raisins, 1 g yeast.

The bread should be cut into thin slices and dried well in the oven until golden brown. The oven temperature should be set low - 120-150 C.

Place the prepared crackers in a three-liter jar so that they fill it by a third, and fill the jar with boiling water. When the mixture has cooled to just above room temperature, add raisins, sugar and yeast.

Leave the kvass to ferment in a warm place, covering the jar with gauze. Depending on the room temperature, bread kvass will be ready for use in 3-5 days.

Before use, it is filtered, and the remaining mass of crackers can be used as a starter for the next portion - it is returned back to the jar and again filled with water and sugar.

Okroshka vs cold soups of other nations

If we choose the characteristic “cold soup” as a basis for comparison, then it is logical to recall the popular Spanish gazpacho, Ukrainian beetroot soup, and Bulgarian tarator.

Comparing okroshka and gazpacho is practically retelling a popular joke: “like a camel, but not at all similar.” The only thing that these two dishes have in common is a refreshing taste, and even cucumber in the composition. Otherwise, they are different: gazpacho is a completely vegetable, puree-like red soup, okroshka - as we have seen, is a fairly hearty dish made from finely chopped ingredients.

The next candidate for comparison is beetroot. It looks more like okroshka than gazpacho, as it consists of similar ingredients - eggs, green onions, fresh cucumbers, sour cream. It is distinguished by the presence of boiled beets (they are boiled already chopped, and the broth itself serves as the basis for beetroot soup).

Beetroot has a very beautiful soft pink color with a purple tint, which is obtained by mixing sour cream and rich beet broth.

Tarator– Bulgarian half-soup-half-drink. Prepared with sour milk or yogurt with the addition of walnuts, cucumbers, herbs and vegetable oil. A bit reminiscent of okroshka prepared with fermented milk products.

Instead of an epilogue

I would like to end the review with the words “Okroshka is good in the heat!”, but this would not be entirely fair, because okroshka is good not only in the heat - it is good in itself - and in the heat it is especially good.

Summer is truly a fertile time for preparing cold, refreshing dishes, but it is a special season for preparing okroshka also because cucumbers, leafy vegetables, and herbs are especially tasty from the garden, and okroshka prepared in winter will be just a pale copy of summer.

Separately, I would like to say a few words to those who have not found a place for okroshka in their menu and in their hearts - do not be categorical! There are a lot of okroshka recipes, but even more have not been written down or even discovered. It’s impossible that among this great variety you won’t like a single recipe or suit your taste. Try, improvise, create. Do not limit your imagination, do not force yourself into the framework of prejudices. And don’t forget that tastes change - what you didn’t like as a child or a few years ago may well become your favorite dish today!

Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word “crumb”. The ingredients in it can be boiled meat of one or several varieties, fish, fresh or boiled vegetables, salted mushrooms and herbs.

Russian white kvass has traditionally always been used as a dressing. Unlike bread, it should not be sweet.

And recently they began to cook with kefir, and with yogurt, and with whey, and with sour cream, with and without the addition of water. Birch kvass, unsweetened kombucha, mineral water, cucumber pickle and even beer can also be used as a liquid component.

To thicken and add extra flavor, this cold soup is seasoned with sour cream and mayonnaise is added.

In the summer, it is simply unthinkable to imagine any Russian table without this cold soup. I know families where, throughout the entire season, it simply does not translate into the kitchen. There are always chopped ingredients and kvass or kefir for them in the refrigerator.

Although I must say that it is prepared not only in Russia. Precisely, prepared with kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and we always prepared this dish (chalop in Uzbek) only with kefir, or stirred thick syuzma with water and used it as a dressing.

Now this cold kefir soup has firmly established itself in Russia. And it is being prepared more and more often. And this is no coincidence; it turns out very tasty. However, like any other type of okroshka.

If you have kvass and pre-cooked meat and vegetables, then preparing this cold soup will not take more than 15 minutes.

We will need:

boiled beef - 300 gr
boiled potatoes - 3 - 4 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
kvass - 1.5 liters

Preparation:

In the old days, this summer dish was usually prepared from the meat that was left over from previous dishes. And often among the ingredients in ancient recipes you can find the meat of boiled pig, turkey and black grouse. Now, in addition to meat, they cook it with sausage and chicken.

Today we will use boiled beef. Although there are also recipes where you can find fried meat, and this is also allowed.

Or you can cook it with different types of meat.

1. And so, our beef has already been boiled and cooled in the refrigerator. Chilled meat will be easier to cut.

You can cut the ingredients either into cubes or into short strips (1.5 - 2 cm). Choose the method at your discretion.

Cut the beef into cubes. This is the cutting method I choose.

2. Potatoes and eggs also need to be boiled in advance, cooled and cut into cubes.

3. Cut and chop the green onions. Leave half the onion and grind the other half with salt until juice appears.

4. Cut the cucumber into cubes. If it has a thick peel, then it is best to peel it.

Combine ingredients.

5. Chop parsley and dill.

6. Add mashed green onions, chopped parsley, mustard, sugar and salt to the sour cream. Mix everything thoroughly.

7. Then dilute the sour cream with a small amount of kvass and add all the other chopped ingredients.

8. Place in the refrigerator for at least half an hour, or better yet longer, so that all the ingredients exchange juices and the cucumbers are lightly salted.

9. Then take it out and add the remaining kvass and dill.

10. Pour into plates and serve. Place additional sour cream on the table; if you wish, you can always add it.

You can also use radishes in the recipe. Add it as desired.

If you are preparing okroshka for a reserve, for several times, then it is better not to dilute it with kvass all at once. Let it sit in the refrigerator as it was placed in the beginning. And when serving, add kvass with dill to each plate.

Adjust the amount of kvass added yourself. Everyone prefers this dish in different thicknesses. Some people like the spoon to stand in the soup, while others like it to be thinner.

The same applies to mustard; it should also be placed on the table. If desired, for a sharper taste, everyone can add it themselves.

Classic okroshka on kvass with sausage

Today, perhaps, this method is one of the most popular of all available. And this is understandable; there is no need to boil the meat in advance. And sausage is sold in each of the meat departments. Therefore it is very convenient. After work on Friday, I ran into the store, bought everything I needed, and went to the dacha. And there you can easily and simply prepare this cold Russian soup.

I already wrote how to cook it in one of the articles. Therefore, today we will focus on the recipe with kvass.

We will need:

sausage – 300 gr
boiled potatoes - 3 - 4 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
radishes – 250 gr
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
mustard - 0.5 teaspoon (or to taste)
kvass - 1.5 liters

To prepare the dish, you need to decide on the choice of sausage. Well, firstly, it’s better to buy it of good quality. The more expensive the sausage, the more meat it contains. We only need 300 grams, so the difference between buying it more expensive or cheaper will be a very insignificant amount.

Not long ago, I heard the following remark: “Why use expensive sausage? After all, you won’t even notice what it is like in the dish!” I won't even comment on this remark. In the end, choice is always a personal action for everyone.

Secondly, it should not be greasy. You can choose varieties such as “Doctorskaya” or “Ostankinskaya”.

You can also cook with smoked or semi-smoked sausage. Among my friends there are people who like to cook a dish with just such sausage. And some also use semi-smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!

But again, choose only good quality sausages.

Preparation:

1. Cut boiled potatoes and eggs, as well as cucumbers and sausage into cubes or short (1.5 - 2 cm) strips.

One of my good friends grates some cucumbers and chops some. Okroshka turns out thicker and more flavorful. Try it, maybe you will like this method too.

2. Grind green onions and parsley with dill.

3. Mix sour cream with sugar, salt and mustard.

4. Combine all ingredients and mix them with sour cream. Add a little kvass and place in the refrigerator to steep for at least 30 minutes.

5. Then put the cooled mass into portioned plates and pour in the required amount of kvass, depending on how you like it - thicker or thinner.

Place additional sour cream and mustard on the table so that everyone can add as much as they want.

If desired, mayonnaise can also be added to the okroshka, so it becomes more nutritious. But this is no longer a classic method, since mayonnaise came into our lives not so long ago. At least not like the recipes for this cold soup themselves.

Video on how to prepare cold summer soup with kvass

We made this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also watch the entire cooking process.

The resulting okroshka is simply divinely delicious. On a hot summer day, this is the best dish for a meal.

As you can see, the recipe itself is nothing special, but a few small recipes help make an ordinary dish truly delicious.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are already a lot of interesting recipes on the channel, and more are being added. So click on the bell so you don't miss them.

Recipe for okroshka with kefir and water

Cold kefir soup can be prepared with any meat. It can be boiled or fried beef or pork, chicken or sausage, or smoked meat.

I already talked about it in one of the articles. Today let's cook it with boiled meat.

We will need:

boiled meat - 350 gr
cucumbers - 3 - 4 pcs
radishes - 250 g (optional)
boiled potatoes - 4 pieces
boiled egg - 5 pieces
greens dill and parsley - 100 g each
green onion - 100 gr
salt - 1 tbsp. spoon
kefir - 1.25 liters
sour cream - 1 glass
boiled chilled water - 2 liters

Preparation:

1. Boil the meat in advance and cool in the refrigerator. Once cooled, it will be easier to cut into cubes. Well, cut it, of course.

2. Also cut cucumbers, boiled cold potatoes and eggs into cubes. Try to cut everything into the same cubes so that the appearance of the dish is aesthetically beautiful.

You can cut it not into cubes, but into short strips. It's a matter of taste here.

3. Also cut the radishes. Not everyone likes it in a dish, so we add it as desired. Its color will be positive along with the white and green present.

On the second day, the radishes will lose their color, but will give the dish the necessary spiciness. I always add it to this dish and have already taught it to many of my friends who previously did not like to do this.

Mix all chopped ingredients.

4. Chop the onion and chop the herbs, removing any rough stems.

5. Pour the mixture with kefir and sour cream, add salt and leave in a cold place for 30 - 60 minutes so that all ingredients are slightly sour and salted.

6. Pour in cold boiled water, which you boil in advance and cool in the refrigerator.

The finished okroshka can be poured into plates and eaten with pleasure.

There are options here, however.

I like to pour water and kefir over the entire chopped mass at once. I cook a lot, usually a five-liter pan. It lasts us two days. So on the second day, when it sours slightly, it becomes even tastier.

But many people store the cuttings separately, and the water and kefir separately. And mix everything immediately before use.

There's no telling which is better here. It turns out differently for everyone. Therefore, try cooking once according to the first option, and the second time - according to the second. Try it and decide which option you like best. This is how you will cook later.

The same applies to the meat component. Add the meat you prefer, or just what you have in the refrigerator. It turns out very tasty if you add two or three different types of meat products and chicken.

It is very tasty to serve this cold soup with black bread and fresh garlic. Eat directly as a bite. As I write now, I feel a taste of all this pleasure. And at least now I’m ready to go to the kitchen to cook.

Cold soup with whey and kefir

On a hot summer day, what could be better than cold okroshka! Sometimes you return home from work in a crowded transport, and all you can think about is only about her!

And if you have taken care in advance, and there are chopped and mixed ingredients waiting for you in the refrigerator, and there is also whey and kefir, or sour cream, or just whey, then consider that your most ardent wish will come true almost instantly as soon as you cross the threshold of your home.

In fact, there is nothing new in preparing summer soup with whey. Everything is done exactly the same as in the other options, and all ingredients are used in the same proportions. The only thing is that serum is used as a liquid base. If desired, add kefir or sour cream, or the same mayonnaise.

In order not to repeat myself in recipes, I decided to include a recipe video in the article. Watch a short video about how this is done.

This is how simple and easy it is to prepare a delicious cold soup, which is simply a hit! on a hot summer day!

And you can always buy whey in the store, or prepare it yourself. Preparing it is also not difficult. First you need to make curdled milk by fermenting the milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then you need to warm it up, it will begin to curdle and at the same time the whey will snap off.

Then place the contents in a colander lined with gauze. And wait until the serum drains. Cool it first at room temperature and then in the refrigerator.

Pleasant to the taste, with a slight sourness, the cold whey is ready for use. You can simply drink it, or use it, as in our recipe.

Diet okroshka made with kefir and mineral water with chicken fillet

Typically, chicken breast or fillet is used to prepare this option. This meat is practically lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you don’t add potatoes to the ingredients.

We will need:

chicken fillet - 2 pcs (250 - 300 g)
fresh cucumbers - 4 pcs.
radishes - 200 gr
green onions - 100 gr
parsley, dill - 50 g each
eggs - 4 pcs
kefir - 1 liter
mineral water -0.5 liters
salt - to taste

Preparation:

1. Boil chicken fillet or breast in salted water. For taste and aroma at the end of cooking, you can add a little chicken spices and bay leaf to the broth.

2. Remove the fillet, let the broth drain and place the meat in the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces; the fibers will fray and fall apart. But cutting it cold will not be difficult.

Cut the fillet into cubes of approximately 1cm sides.

3. Cucumbers, eggs and radishes are also cut, it is desirable that all the cuts are the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish some spice, and can be used instead of mustard.

I prefer to add radishes to this kefir dish rather than mustard. Its taste, as well as color, brings pleasant taste and visual notes.

Anyone who doesn’t like this vegetable can exclude it from the recipe and not add it to the dish!

4. Also cut the green onions and parsley with dill into smaller pieces. It is better to remove rough stems from greens. They will not be combined in a dish with tender chicken fillet.

5. Mix all ingredients and pour kefir over them. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Add about 0.5 tablespoon of salt, maybe a little less.

When the okroshka has infused and slightly fermented, you can taste the presence of salt and add additional salt.

6. When ready, remove and place the mixture on plates. Add mineral water according to your taste, as you like. Also add salt if necessary.

Mineral water can be used both with and without gas. It will be delicious either way. If you don’t have mineral water, you can just add regular boiled and cooled water. It is added at a rate of two to one. For a liter of kefir - 0.5 liters of water.

After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the required amount of water to the pan, even if you are going to store it. But you can simply store the mixture and add the right amount of water each time. This is at your discretion.

It should be noted that when it is infused, it becomes tastier. All ingredients are soaked in acid from kefir and, as it were, additionally salted.

Personally, I like it on the second day. It develops a slight pungency, precisely from the fermentation processes that occur in it.

In general, this okroshka turns out very tender and tasty! Even after brewing, chicken fillet has its own unique taste. And the pieces of meat remain intact and unharmed.

As we remember, we prepared a dietary version, but if you add potatoes and a couple of spoons of mayonnaise, then the cold soup will turn out to be quite satisfying and nutritious.

Recipe for okroshka on water with mayonnaise

Sometimes you come to the dacha, and it seems like everything is there for okroshka, except for the most important thing - kvass and kefir. So what should I do? Don’t refuse such pleasure on a hot summer day. And that's when mayonnaise comes to the rescue.

And although many are against such a replacement, not only that, as soon as the conversation turns to mayonnaise, they immediately begin to wave their hands, saying it’s wrong, it’s very filling, and so on...

But after trying the prepared dish, all objections immediately disappear and they ask for more.

We will need:

boiled meat or sausage - 300 g
fresh cucumber - 4 pcs (medium)
boiled potatoes - 4 pcs
boiled egg - 4 - 5 pcs
lemon - 0.5 pcs
green onion - 100 gr
dill - 50 gr
parsley - 50 gr
mayonnaise - 200 gr
sour cream - 200 gr
cold boiled water - 2 -2.5 liters
salt - to taste

Preparation:

For the recipe, you can use either sausage or boiled meat. If you cook with sausage, buy only good quality sausage. This has already been discussed above. This cold soup will be very tasty from semi-smoked sausage. Therefore, if you have one at hand, feel free to put it to work.

1. Boiled meat or sausage, chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.

Everyone cuts differently, and I like to cut ingredients not very coarsely. Thus, all the cuts are better saturated with liquid dressing, slightly fermented, and the dish itself turns out tastier.

2. Cut boiled potatoes, eggs and cucumbers into the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.

3. Chop the green onions, remove coarse stems from the greens and chop. Mash the green onions slightly in your hands, but try not to let them lose their shape too much.

4. Combine all ingredients and mix, add salt to taste.

5. If you immediately eat everything you have prepared, then add mayonnaise and sour cream, mix everything and put it in the refrigerator for 30 minutes. Then take the mixture out, place it on plates and add cold water to each person to the desired degree of thickness. And also squeeze the juice from half a lemon. Stir and eat.

If you are preparing in reserve, then you do not need to mix with mayonnaise and sour cream right away. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this immediately before use. You need to mix thoroughly so that all the mayonnaise and sour cream don’t float around in the okroshka in lumps.

6. Sometimes keep the onions and herbs separately, and add them directly to the cup when you are ready to eat. In this case, they believe that the onion gives off an unnecessary smell and taste, so they add it at the last moment.

Maybe, as they say, “the taste, the color...” Personally, no extra smell bothers me.

7. Sometimes they also freeze ice and add cubes directly when serving. Best served with black bread and fresh garlic on the side.

The recipe, as you may have noticed, uses both mayonnaise and sour cream. But in general, if you want, you can use only one mayonnaise. But in this case, lemon is required or you can replace it with water and vinegar.

To do this, mix a small amount of cold boiled water with vinegar and stir. The water should taste slightly sour.

This is our recipe.

Cold kefir soup for weight loss

And this is another recipe that definitely won’t make you better. And if you eat such cold soup two or three times a week in the summer, you will also lose weight.

Cold tarator soup is prepared in a similar way in the Balkans.

We will need:

cucumber – 2 – 3 pcs
dill - 0.5 bunch
parsley - 0.5 bunch
garlic - 1 clove
walnuts - 2 pcs.
kefir - 1 liter
salt - optional and to taste

Kefir can be replaced with yogurt or matsoni.

Preparation:

1. Peel the cucumbers and grate them on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be formed.

2. Pass the garlic through a press. If you already have fresh garlic, it is better to use it; it is stronger and more aromatic than old garlic.

3. Wash the greens, dry them, cut off any rough stems and chop them as finely as possible. If you like cilantro, you can use it instead of parsley.

4. Place all ingredients in a suitable container and pour in kefir. Stir and let stand in the refrigerator for at least 30 minutes.

If you want, you can add salt to taste. But it is better not to use salt.

5. When you eat, crush the nuts and sprinkle them on top. If you eat this okroshka 3 times a day, you can lose up to 1 kg per day.

Also, thanks to this cold soup, it is very good to arrange fasting days.

Country prison with radish

Nowadays, few people prepare such a curiosity, but in the old days, many peasant families ate it quite often. This is a very simple, and one might even say artless, dish to prepare. It was often prepared during Lent, because despite its simplicity, it is quite filling and nutritious.

And this is no coincidence, because it contains bread, hence its other name - cracker. And I found another name for this dish, and it’s called “murtsovka.” That's how interesting!

This version of cold soup is prepared for one time, you eat it and that’s it, no reserve. It's all about the radish; if it sits in kvass or water for a long time, it becomes tasteless. And the bread will leaven, and it won’t be soup, but porridge.

In general, tyurya, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we add radishes here, and we will get a prison with radishes and bread.

We will need:

black bread with crusts - 400 gr
onions - 2 heads
black radish - 1 piece
grated horseradish - 2 tbsp. spoons
vegetable oil - 3 tbsp. spoons
white or bread kvass - 2.5 cups
salt, pepper - to taste

Preparation:

1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name “crusher”.

2. Pour in oil and stir.

3. Cut the onion into small cubes. If you don't want too much bitterness, replace the onions with green onions. This is perfectly acceptable in the recipe. If desired, you can also add fresh herbs, such as parsley or dill.

4. Grate the radish. But don’t mix it with the rest of the ingredients just yet.

5. Mix bread, onion, grated horseradish. Salt and pepper.

6. Place on a plate and pour kvass over it. Add as many radishes as you wish. Taste to see if there is enough salt. If not, then add salt to taste.

Eat immediately.

This is such a simple old Russian dish. Nowadays, few people cook it. But I remember that my husband’s family prepared such a dish, and I even had a chance to try it. I’ll say right away that my opinion is that the usual cold soup we are used to is still better and tastier.

But for lovers of old Russian cuisine, this recipe may be interesting and useful.

These are the recipes collected in today’s article. As you can see, there are quite a lot of options, and even more variations. The main thing is that we tried to consider as many of them as possible. And now the choice is yours.

Very soon the long-awaited warm summer days will come, and then okroshka will become dish No. 1 on many tables. We will cook it often and a lot. That's when all the options and variations come in handy.

And there are actually quite a lot of them. And the next article will be written about numerous recipes for cooking with kvass.

And for those who are preparing okroshka today, bon appetit!

Hello, dear readers!

So we're looking forward to summer! And on hot days it will be nice to refresh yourself with cold soup; okroshka is perfect for this. The dish is popular among residents of Russia and Ukraine. I think from the name you can immediately understand how this stew is prepared - it is crumbled.

Traditional recipes use a variety of freshly grown vegetables: radishes, cucumbers, potatoes, boiled eggs and various greens. For the stew, use kefir, whey or kvass. But more unusual filling options are also known: brine of cabbage or cucumbers, mineral water.

You and I have already eaten plenty, and now we’re starting on summer soup! I offer you several cooking variations, and you choose the one you like most.

Classic recipe for okroshka with sausage

The recipe comes from childhood. This dish will remind you of the onset of summer days, warmth and, of course, a good mood. This is exactly the recipe my grandmother prepared, adding boiled sausage and vegetables from her garden.

Required Products:

4-7 pcs. radish;
450 g boiled sausage;
3 cucumbers (medium size);
a bunch of dill and green onions;
6 boiled eggs;
5 boiled potatoes;
5 tbsp. mayonnaise;
1-1.5 tsp. salt;
2 liters of cold boiled water;
1 tbsp. vinegar.

Preparation:

1. Boil the potatoes in their jackets and hard-boil the eggs. We wash and dry the herbs and vegetables from moisture.

2. Peel the potatoes and cut into medium-sized cubes; no need to chop. Next, transfer the chopped potatoes into a deep container.

3. Then we start cutting the sausage, we also cut it into cubes, the same size as the potatoes.

4. Grind the eggs with the same medium cube. And we send it to potatoes and sausage.

4. Cut the radish into two parts, then in half again and cut into thin cubes.

5. We also cut the cucumber into medium-sized cubes. If desired, you can cut into strips.

6. Transfer the chopped vegetables and sausage into a deep container and mix all the ingredients.

7. Then put into a bowl or pan as many ingredients as you eat at one time. Next, add mayonnaise and mix.

Important! If you are cooking for a large family, then cook according to the recipe, which is designed for a 3-liter pan. If you don’t eat that much at one time, then select the required amount of ingredients and dilute the okroshka, and put the rest in the refrigerator.

8. Then sprinkle with salt, pour in water and vinegar. Adjust the thickness of the soup to taste; it can be made thick or thinner. Mix well.

Important! Vinegar can be replaced with citric acid or lemon juice.

That's all! Cool summer dish is ready!

This is a very quick and simple recipe that will appeal most to those who don’t really like dairy products. And if you prepare all the ingredients in advance, it will only take a few minutes to prepare.

Homemade okroshka with kefir

Very tasty and light okroshka made with kefir. Preparing it will not take much time and effort, and the stew will be a salvation on hot days.

Required Products:

1 liter of kefir 2.5%
0.5 l of cold boiled water;
salt - to taste;
250 g cucumbers;
250 g boiled sausage;
3-4 boiled eggs;
a bunch of green onions.

Preparation:

1. Shake the kefir and pour it into a small bowl.

2. Add the required amount of water to it. Salt to taste. Mix thoroughly. The kefir mixture will taste a little too salty.

3. Chop cucumbers, sausage, eggs and green onions into medium-sized cubes.

4. All that remains is to combine all the ingredients. First add the sausage. Mix.

4. Then put the cucumbers into a bowl.

5. And finally: eggs and onions.

6. Mix well and put in the refrigerator for 2 hours.

Due to the fact that the okroshka sits in the refrigerator for several hours, it will acquire a yellowish tint and become richer in taste.

Pour into plates and invite your family to try this amazing dish!

Bon appetit!

The most delicious kvass okroshka with sausage according to the classic recipe

This stew can be called dietary, since in this recipe we do not add meat or sausage. But it perfectly quenches thirst and gives a feeling of fullness.

Required Products:

4 boiled potatoes;
1 onion (small size);
1 radish;
1 cucumber;
a bunch of greens (onions, dill, parsley);
350 ml kvass;
1 tbsp. horseradish;
salt - to taste.

Preparation:

1. Peel the radish and onion. Grate the radish on a coarse grater and place in a saucepan.

2. Cut the cucumber into small cubes and add to the radish.

3. Chop the onion and grind with salt in a separate bowl. All that remains is to chop the greens and pour them into the saucepan.

4. Peel the boiled potatoes and cut them like cucumbers. Throw it into the pan.

5. Add grated onion and a tablespoon of horseradish.

6. Mix everything thoroughly and pour kvass.

Lenten okroshka is ready!

Step-by-step recipe for making whey with radishes

In the first recipe we already used radishes. And this is another option for making okroshka, but using whey with smoked sausage.

Required Products:

3 boiled potatoes;
6-7 radishes;
3 boiled eggs;
2 cucumbers;
150-200 g of boiled and smoked sausage;
greens (onions and parsley);
about 2 liters of whey;
salt, lemon juice and sugar - to taste.

Preparation:

1. Peel potatoes and eggs. Cut into cubes. Radishes - in circles. Sausage and cucumbers - in strips. Finely chop the greens.

2. Now you need to mix all the products: potatoes, radishes, eggs, cucumbers, sausage and herbs. Mix the whey with salt, sugar and lemon juice.

3. Then pour the whey into the ingredients and let it brew for 15 minutes.

Important! Whey is best used at home, as it contains a lot of lactic bacteria and beneficial vitamins. But if there is no homemade one, then we cook from the store.

We get a very liquid okroshka. If you like it thicker, just add less liquid.

A delicious summer dish is ready!

Cold soup with mineral water (carbonated)

On hot days, when you don’t really feel like eating, mineral water soup will help out! This is another very tasty and interesting option for making cold soup. And the gas bubbles will add a pleasant sharpness.

Required Products:

4 potatoes;
4 cucumbers;
6 eggs;
400-500 g boiled sausage;
greenery;
mayonnaise;
sour cream;
mustard;
2 liters of sparkling mineral water;
salt, spices - to taste;
a pinch of citric acid.

Preparation:

1. Boil potatoes and eggs. We wait until they cool down. Then we clean and cut into small cubes. We also chop the sausage and 2 cucumbers. Grate the remaining cucumbers on a coarse grater.

2. Wash the greens under running water and chop finely.

3. Mix all ingredients thoroughly.

Add to okroshka: sour cream, mustard, mayonnaise, salt, spices and a pinch of citric acid or a small amount of lemon juice.

All that remains is to pour in the chilled mineral water. And voila!

Help yourself!

Spicy okroshka with mustard and mayonnaise

Another recipe with the addition of mustard and mayonnaise, this recipe makes the stew very satisfying and tasty. An option for those who do not like the combination of vegetables and kvass.

Required Products:

3 liters of cold boiled water;
1 kg of boiled potatoes;
10 boiled eggs;
700-800 g boiled beef;
a bunch of dill, green onions and parsley;
3-4 cucumbers;
300 g mayonnaise;
salt - to taste;
5 tsp mustard;
1 lemon or 0.5 tsp. citric acid.

Preparation:

1. Chop all ingredients and mix in a saucepan. Pre-boil and cool the meat, potatoes and eggs.

2. Set aside 2-3 egg yolks. They will be needed for refueling. Grind them with mustard, salt and lemon juice.

2. Add a little water and pour in the prepared products. Add 200 g of mayonnaise. Mix well.

Pour in the remaining water. Mix. If necessary, add the remaining mayonnaise.

That's all! The dish is ready!

Video on how to prepare a simple okroshka with sausage and vinegar in water

This recipe for the first course is quite simple, prepared in water with the addition of apple cider vinegar. This recipe is also suitable for those people who do not eat radishes, since the author cooks without this root vegetable. If you don't have apple cider vinegar in your kitchen, replace it with table vinegar.

Lenten okroshka on kvass without sausage and meat

In the old days, residents of Russian villages prepared such a dish on holidays. Therefore, if you want to surprise your household, prepare a Lenten dish with mushrooms for them. Everyone will be happy and full!

Required Products:

450 g pickled mushrooms;
250 g boiled potatoes;
50 g cucumbers;
2 boiled eggs;
200 ml sour cream (20% or more fat);
20 g mustard (spicy);
1.5 liters of bread kvass;
a bunch of dill and parsley;
2 bunches of green onions;
100 g radish;
salt, sugar, spices - to taste.

Preparation:

1. Wash the mushrooms thoroughly. Squeeze so that they are not watery. Let it dry.

2. Chop into cubes: potatoes, radishes, mushrooms, egg whites and cucumbers. Finely chop the greens. Mix all the ingredients. Add salt, sugar and spices. Mix everything thoroughly.

3. Make a dressing from sour cream, remaining yolks and mustard.

4. Season the okroshka with mustard sauce and mix everything thoroughly. Place individually in plates and fill with the required portion of kvass.

Cooking meat okroshka with chicken

Here’s a great recipe for summer soup with chicken, but we’ll just fry it in a frying pan instead of traditionally boiling it. Fried chicken gives this dish a special taste! We will serve it with kvass and sour cream. Try this variation of cooking, I’m sure even picky cooks will like this recipe.

Required ingredients:

Chicken breast - 400 gr.
Potatoes (medium size) - 4-5 pcs.
Eggs - 5 pcs.
Cucumber (fresh) - 2 pcs. (medium size)
Radishes - 7-8 pcs.
Green onions and dill to taste
Salt - 1 teaspoon
Ground black pepper - 1/2 teaspoon

Cooking technology:

1. First things first, we need to fry the chicken. Salt and pepper the chicken breasts on both sides and place in a preheated frying pan with a small amount of vegetable oil.

2. As soon as the breast is fried on one side, turn it over on the other, cover with a lid and cook until done.

The chicken should be fried over medium heat so that a hard fried crust does not form; it is completely unnecessary in our soup, and the meat is tender and juicy.

3. While our breast is cooking, I suggest we take care of the vegetables. Cut the cucumber into small cubes.

4. This time I decided to steam the potatoes in a slow cooker. This way it crumbles less and is easier to cut.

5. Cut the potatoes into cubes and place them in a deep bowl with the cucumbers.

6. Boil hard-boiled eggs for 10 minutes in salted water. And we cut it literally in a minute using an egg slicer; if you don’t have this thing, I recommend purchasing it. Saves a lot of time and is inexpensive.

7. Cut the radishes into thin quarters or three on a grater. This vegetable will add a bright flavor to our summer soup.

8. While we were chopping the vegetables, our chicken had time to cook and even cool down. Cut it into small cubes and place it in a bowl with the vegetables.

9. Mix all the ingredients, add mayonnaise or sour cream before pouring so that everything is well mixed.

10. Then add the drink. I make this stew in portions and add kvass; other family members can add kefir or whey to the okroshka, if desired.

11. Mix well and that’s it! The dish is ready to eat! If you like notes of piquancy and spiciness, add horseradish or mustard to the plate.

These are the interesting and easy recipes collected in our selection today. It’s interesting that our distant ancestors prepared the dish not as lunch, but as a snack. The filling included not only bread kvass, but also sour cabbage soup, cabbage and cucumber brine, sour milk, buttermilk and whey.

Of course, this is a dish for everyone. But you should cook it at least once, and only then decide whether such a dish will be on your table.