To all okroshkas, okroshka in my family is the one that is prepared with beetroot broth. We usually cook a huge pot on Sundays when the whole family comes over. Instead of meat we use sausage.
Armenian okroshka is prepared instantly! The main thing is to have it on hand necessary ingredients. You can add horseradish for spiciness. The taste is excellent! Let's try!
Okroshka will not only fill you up, but also refresh you on a hot day. Classic recipe Okroshka with kefir includes vegetables, meat and, of course, kefir. And we will make this soup fresher and add mineral water to it!
For lovers of fermented milk dishes, I advise you to prepare okroshka with citric acid. Cold fresh soup with sourness it is perfect for summer. Let's also add garlic to it for piquancy and more herbs.
My mother-in-law often cooks okroshka with milk. So her husband fell in love with her. I usually make it with yogurt. Other ingredients are the same as in the classic okroshka recipe: vegetables, boiled meat, herbs.
Perhaps the most unusual option okroshki - with sprat in tomato. When you want something quick and easy, this okroshka is a good option. Take a can of canned food, one or two - and you're done!
Okroshka with beef is much tastier than others! Well-cooked beef simply melts in your mouth, herbs and vegetables add freshness, homemade kvass The bread smells nice - you'll just lick your fingers!
Horseradish is vigorous, fragrant, best seasoning for any dish. It makes excellent fresh okroshka! Lovers thrills will be delighted! I’ll share how to quickly prepare it.
Okroshka with herring sounds more than unusual. But, believe me, drenched in kvass and sprinkled with herbs, okroshka turns out very tasty. The main thing is not to be afraid to improvise and discover new dishes!
When I want something spicy, I cook okroshka with mustard. In addition to this spicy component, I add fresh mint. The taste is wonderful! I highly recommend trying my okrosheka!
I like “Baltic okroshka” - made with kefir and beets. The sweetness of beets and the sourness of kefir create unique combination. I always want more! This soup is very good for your appetite!
During Lent and for relief, my family and I eat Lenten okroshka with mushrooms. It goes with any mushrooms you have at home or buy. The simple version is with champignons, the royal version is with white ones.
My favorite dietary dish- vegetable okroshka. Easy, fresh, fast! And you’re full, and the kilograms are melting, and it’s incredibly delicious! It is advisable to prepare such okroshka during the vegetable season - from your garden directly to the table.
What to cook in hot weather? In my family they would answer you in unison - okroshka! I recommend easy option soup, and add vinegar for sourness. We prepare okroshka in water with the addition of vinegar - you will love it!
In the warm evenings, we cook okroshka with beer at the dacha. Wonderful thing! The recipe for making this intoxicated okroshka is simple: classic ingredients pour your favorite soup with cold beer.
I can eat okroshka with beets all the time! This is a wonderful first course (especially for children who need to be persuaded to eat), it greatly awakens the appetite. The second after it is swept away at once!
There's nothing better than cold soup on a hot day. Okroshka with whey improves digestion, thanks to vegetables it replenishes our body with vitamins, and it is also very tasty. I am sharing a simple recipe.
I “lighten” my favorite okroshka. I remove the potatoes, replace high-fat kefir with low-fat kefir and add juicy tomatoes. It turns out to be an excellent dietary dish that is suitable for everyone and can be prepared quickly.
In hot weather, okroshka will go well with the first, and second, and compote :) The dish is light, but mayonnaise and sour cream add calories to it, so they saturate it as it should. And vegetables will replenish vitamin reserves. Let's cook!
Do you want to cook “serious” okroshka? Then cook okroshka in broth. Okroshka with broth is not as refreshing as regular okroshka, but it is much more satisfying. We will cook okroshka in chicken broth.
This simple recipe for okroshka with mayonnaise is easy to remember. It will take you about 20 minutes to prepare. It’s good to add ice to the finished okroshka! Take care of fresh vegetables, preferably from the garden.
Okroshka on ayran from regular okroshka more different sour taste. You can prepare it very simply and quickly. They say (and I think so!) that okroshka on ayran is the most delicious! Let's try.
Lenten okroshka is usually eaten during Lent. But it is highly recommended to do it without fasting fasting days. This lean okroshka is suitable for both those who are on a diet and those who do not eat meat.
Sometimes I cook okroshka with radish. This root vegetable is very useful, but, unfortunately, we use it infrequently. Radish protects against viruses and the spicier or bitter it is, the better it fights viruses.
Instead of kvass, okroshka can be seasoned with intoxicating kvass, i.e. fermented, cold birch sap. Great taste everyone famous soup guaranteed! Birch juice You can buy it, you can use your own.
Okroshka - excellent dish for a “cold” lunch, especially in the heat! And with smoked chicken Yes, the fresh herbs are absolutely delicious! It’s very easy to prepare okroshka with chicken, the main thing is to buy fresh herbs.
I associate young radishes with okroshka. Fresh and light soup for lunch will spare you extra calories and will not kill performance. Stock up on sweet radishes and head into the kitchen!
When the first onion appears on the market and there is a jar of fatty mayonnaise in the refrigerator, I prepare okroshka in water with mayonnaise. The soup turns out just right, light, but very tasty and filling! Try it!
Okroshka - light, nutritious, vitamin soup, which, moreover, helps to reset excess weight. I love okroshka and in early spring I always go on an okroshka diet. By bikini season I lose 3-4 kg.
I’ll tell you how I got rid of extra pounds: I spent more time outdoors, walked and ate diet okroshka. The dish is fantastic, prepared quickly and incredibly tasty. I recommend!
There are as many okroshka recipes as there are housewives. And each one has the most delicious! Okroshka with sour cream is very simple to prepare: just have a few spoons of sour cream, a little sausage, herbs, and vegetables. Forward!
Okroshka is a national cold Russian soup, which is prepared differently in different regions of the country. Today we will prepare okroshka with kvass - the simplest and most common version of this dish.
Okroshka - national Russian dish which is prepared in the summer. Okroshka on the water is cold soup, which is perfectly refreshing in the heat, and a large number of vitamins gives vigor.
Okroshka - perfect combination taste and benefit. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for okroshka with kvass are perfect for kefir okroshka and not only. That's why okroshka is that you can crumble anything into it: add meat or fish ingredients, instead of kvass, use whey, kefir or mineral water. The whole summer is ahead, you can introduce the most unexpected innovations into a familiar dish by preparing okroshka according to different recipes. They are simple, only a few ingredients and filling are changed.
Youtube.com, Natalia Kim
What products are needed for okroshka
Let's be clear: okroshka requires invigorating, fragrant, sour, but in no case sweet kvass. Store-bought kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for three hours. Strain, cool and get almost the kvass you need.
Okroshka can be prepared with refreshing kvass, there is okroshka with delicate whey, for variety you can prepare okroshka with spicy ayran or soft kefir, and fish okroshka is sometimes even topped with beer. You can also simply fill the okroshka with mineral water.
For satiety, put meat or sausage in okroshka. It is preferable to use lean meat: perfect for making okroshka boiled beef, you can put chicken or turkey, some put boiled tongue. If there is no meat, the simplest solution is to cook okroshka with boiled sausage.
As a rule, in the recipe classic okroshka includes boiled potatoes, fresh cucumber, radish. Vegetables need to be cut into equal cubes or strips.
You can put boiled eggs in okroshka, cutting them into cubes, or cut only the white and prepare a dressing from the yolk. To do this, grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount kvass
They put it in okroshka green onions, dill, fresh sorrel. By the way, you can grind green onions with salt. And of course, season the okroshka with sour cream or other seasonings to taste: mustard, horseradish, etc.
Okroshka classic
Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radishes 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.
Cooking method. Boil potatoes in their jackets. Boil the eggs hard. Cool hot foods. Wash and dry vegetables and herbs. Cut the peeled potatoes and meat (ham) into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop them too. It is recommended to mash the yolks with a fork and also put them in a bowl. Green onions and dill should be finely chopped and mashed a little in a cup with salt. Then add to the total mass and mix thoroughly. Serve okroshka doused with kvass and seasoned with sour cream. You can add mustard or grated horseradish to taste.
Meat okroshka
Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.
Cooking method. Cut the beef and cucumbers into strips. Chop part of the green onion and grind it with salt until juice appears, add mustard. Separate the yolk from the white, mash the yolk, and chop the white into strips. Combine kvass with salt and sugar and mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.
Okroshka with kefir
Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radishes 5 pcs., boiled sausage(boiled meat) 200 g, boiled chicken egg 2 pcs., fresh cucumber 1 - 2 pcs., radishes and green onions 0.5 bunches, mustard 1 teaspoon, sour cream, salt, spices to taste.
Cooking method. The recipe for making okroshka with kefir is not very different from the classic okroshka with kvass. The main thing is to remember that delicious okroshka with kefir, like tasty okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka with kefir is prepared in the same way as okroshka with kvass with mustard; the ingredients are cut into small pieces and mixed with dressing.
Vegetable okroshka
Ingredients: bread kvass 2 liters, boiled carrots 1 pc., boiled potatoes 3 pcs., radishes 5 - 6 pcs., cucumbers 2 pcs., boiled eggs 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.
Cooking method. Cut the vegetables into strips, combine with a finely chopped egg and onion, mashed with salt. Stir. When serving, place on a plate vegetable side dish, salt, add a little mustard and pour kvass. Serve the sour cream separately.
Okroshka with whey
Ingredients: whey 1 liter, boiled potatoes 2 pcs., boiled meat or sausage 200 - 300 g; fresh cucumber 1 - 2 pcs., fresh radish 4 pcs., chicken eggs boiled 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.
Cooking method. Okroshka made with whey is very tasty and healthy, because whey contains a lot of microelements beneficial to the body. Wash and dry fresh vegetables, boiled potatoes And boiled eggs and cut into fine cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about the dressing. This is sour cream, mustard and salt. First mix sour cream with mustard, and then add salt little by little, only this way the okroshka made with whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour in the serum and let it sit.
Okroshka with mineral water
Ingredients: Mineral water okroshka is prepared only with sparkling water, boiled potatoes 2 pcs., boiled eggs 3 - 4 pcs., boiled meat or sausage 300 g, fresh cucumber 1 - 2 pcs., radishes 3 - 4 pcs., green onions, dill , sour cream, salt.
Cooking method. Vegetables, eggs and meat ingredients cut into cubes or strips. Chop the greens. For dressing, mix half a glass of sour cream with a teaspoon of mustard. If the mineral water okroshka is not sour enough, add a pinch citric acid or a drop table vinegar. Sprinkle with herbs before serving.
Okroshka with crab sticks
Ingredients: bread kvass 1 l, crab sticks 240 g, radishes 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black ground pepper taste.
Cooking method:
- Step 1. Wash the cucumbers, peel them if necessary (if they are too thick and rough) and cut into small cubes.
- Step 2. Hard-boil the eggs, cool, separate the whites from the yolks. Cut the whites into cubes. Grind the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until homogeneous mass.
- Step 3. Crab sticks cut into small pieces.
- Step 4. Wash the radishes, dry them with a paper towel, cut off the ends and cut into thin slices.
- Step 5. Place all prepared ingredients in a large, deep bowl and mix thoroughly. Pour chilled kvass over the okroshka, season with mustard and sour cream mixture and stir again.
Mushroom okroshka with mustard
Ingredients: bread kvass 1.5 l, salted mushrooms 400 g, potatoes 250 g, carrots 50 g, green onions 100 g, sour cream 200 g, chicken egg 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .
Cooking method:
- Step 1. Wash the potatoes and carrots, boil them in their skins, cool, peel them and cut into small cubes.
- Step 2. Wash the cucumbers, peel them if necessary (if they are too thick and rough) and cut into small cubes.
- Step 3. Hard-boil the eggs, cool, and separate the whites from the yolks. Cut the whites into cubes. Grind the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, add salt and sugar, but remember that you have salted mushrooms in the okroshka!
- Step 4. Rinse the salted mushrooms under cold water, dry with a paper towel and chop finely.
- Step 5. Wash the radishes, dry them with a paper towel, cut off the ends and cut into thin slices.
- Step 6. Wash the green onions, dry and finely chop.
- Step 7. Place all prepared ingredients in a large, deep bowl and mix thoroughly. Pour chilled kvass over the okroshka, season with mustard and sour cream mixture and stir again.
What's summer without traditional okroshka?! Perhaps you won’t find a better dish in hot weather: it not only satisfies hunger, but also lifts your spirits.
Okroshka (from the verb crumble - finely chop) - a traditional dish national Russian cuisine, cold soup with kvass, the main component of which is vegetable mass.
According to the okroshka recipe, cold boiled meat or fish can be mixed into this mass in a 1:1 ratio. Depending on what is added to the vegetables, we get vegetable, meat or fish okroshka. So, for meat okroshka it was not meat specially prepared for it, but the remains of other meat dishes, mainly meat cut from bones, by the way, as softer and more tender. In the old Russian okroshka they preferred to combine the meat of pig, turkey and black grouse, i.e. lean pork, poultry and game. The fish that are suitable for okroshka are tench and pike perch, since their meat is sweet, neutral and not very bony; among sea fish, only cod, which is the most neutral in taste and low-fat and goes well with vegetables and kvass.
A condition for getting a good okroshka is also the choice for it liquid foundation, i.e. kvass, and seasoning it with spices. Usually the so-called white one is used for okroshka. okroshechny kvass, more sour than regular drinking bread. Kvass wort consists of three types flour: rye, buckwheat and wheat, two types of malt: rye and barley, fermented with prepared sourdough with the addition of mint.
The general principle of preparation for any okroshka is
in the following process:
Prepare vegetable grounds from neutral vegetables cut into small cubes;
Mix it with meat or fish (if necessary);
Mix with spicy okroshka dressing;
Let stand for at least half an hour;
Mix with herbs;
Pour in kvass;
Add sour cream and chopped egg white.
You can add finely chopped salted mushrooms or soaked apples.
Okroshka should be prepared exclusively with kvass. However, they have spread various options cold soups, also called okroshka. Used as a liquid base for soup following products: whey, beer, diluted vinegar, kefir, ayran, mineral water, meat broth, tea mushroom, beet broth, cucumber pickle, tomato juice and juices from vegetable mixture. Some similar dishes have something to do with completely different soups: for example, okroshka with kefir is a variant of the Uzbek cold soup chalop, botvinya is prepared with beet broth, there is a beer soup with bread soaked in it.
1.Okroshka with kvass
To prepare okroshka with kvass, special okroshka kvass is highly desirable; it can increasingly be found in stores. In the absence of a special one, regular kvass will do, the main thing is that the kvass should be sour and not sweet - made on rye bread.
Ingredients
- Lean meat (in our case - boiled pork) - 300 gr.
- Hard-boiled eggs - 3 pcs.
- Potatoes, boiled in skins - 2 pcs.
- Spicy mustard - 3 teaspoons
- Cucumbers - 3 pcs.
- Green onions - a bunch (about 200 gr.)
- Dill - half a bunch
- Salt, sugar to taste
- Sour cream - 1 tbsp. spoon per serving.
Recipe
1. Peel the cucumbers. It is very important to check whether the dark end is bitter, otherwise the okroshka will be ruined. Cut either into strips or cubes. Place the cucumbers in a bowl and add a little salt.
2. It is better to boil eggs and potatoes the day before. Separate the yolks from the whites of the eggs. Grind the yolks with mustard, two large pinches of salt and about half a teaspoon of granulated sugar.
3. Egg whites, radishes, potatoes, meat cut into small cubes.
4. Chop the green onions and lightly salt them.
5. Finely chop the dill.
6. Mix all our ingredients, except eggs with mustard, thoroughly in a separate bowl. Ideally, they should be allowed to sit in the refrigerator for an hour and a half.
7. Before serving, place all the crushed ingredients in portions into plates, pour cold kvass, sprinkle with egg and mustard and add sour cream.
2. Okroshka with kefir
- 1 liter of kefir
- 2 boiled eggs
- 2-3 cloves of garlic
- 2-3 boiled potatoes
- 100 gr. radishes
- 2 medium cucumbers
- 150 gr. boiled sausage
- greens, salt, pepper.
Recipe
1. Finely chop all the ingredients and place them in a large bowl. Boiled sausage can be substituted boiled meat, smoked sausage, ham or boiled pork.
2. Salt and pepper all ingredients to taste, add kefir, mix thoroughly. If kefir is not thick enough, you can add a few tablespoons of sour cream.
3. Let the okroshka brew for a couple of hours in the refrigerator and serve, sprinkled with finely chopped dill.
3.Fish okroshka
- mustard - 1 tsp.
- sour cream - 3 tbsp. l.
- egg - 3 pcs.
- radish - 1 pc.
- green onions - 1 bunch
- parsley and dill - 5 sprigs each
- potatoes - 3 pcs.
- salt - to taste
- white fish fillet - 500 g
- bread kvass - 1.5 l
- fresh cucumbers - 3 pcs.
Recipe
1. Wash the fish. Then boil some salted water in a saucepan, put the fish in it and cook for 8-10 minutes until done. Recline boiled fish in a colander, let it cool, then cut into small pieces.
2. Wash the cucumbers and radishes, peel them. Cut cucumbers into small cubes, three radishes fine grater.
3. Wash the onion and greens and chop finely.
4. Boil potatoes in their skins. Boil eggs hard. After the potatoes and eggs have cooled, peel them. Cut the potatoes into cubes, finely chop the eggs.
5. Grind the onion with a pestle with salt, sugar and mustard. We dilute it with a small amount of kvass.
6. Thoroughly mix potatoes, eggs, cucumbers and radishes, herbs and onion dressing in a large bowl. We season them with kvass.
7. Before serving, add pieces of fish to the okroshka. It is advisable to serve the dish with sour cream.
4. Okroshka with whey
We prepare okroshka with whey - one of our favorite summer dishes.
Ingredients
- 5-6 medium potatoes, boiled in their jackets
- green onions
- 200 gr. radishes
- 3 boiled eggs
- 2 fresh cucumber
- 300 gr. smoked sausage
- mayonnaise
- lemon acid
- 1.5-2 liters of whey
- greenery.
Recipe
1. Cut all ingredients into small cubes. Salt, season with mayonnaise.
2. Let's start preparing the whey. 1.5 tsp. dilute citric acid in half a glass of warm boiled water and add it little by little to the okroshka, constantly stirring and tasting. The acid should appear quite a bit. This is how, by constantly tasting okroshka, you can adjust its taste for salt and acid.
3. Let our whey-based okroshka brew in the refrigerator for 30-40 minutes, and then serve.
5.Vegetarian okroshka
A recipe for making a refreshing okroshka, perfect for fasting and vegetarians.
Ingredients
- 5 tomatoes;
- 3 cucumbers;
- greens (dill, cilantro and basil);
- Adyghe cheese (200-250 g);
- 3 potatoes;
- kvass;
- soy sour cream;
- spices (turmeric, coriander, black pepper).
Recipe
1. Cut the tomatoes into cubes, cucumbers first into strips, then into cubes. Adyghe cheese cut into cubes, followed by potatoes in the same way.
2. Chop the greens.
3. Pour the chopped ingredients into a large bowl and mix thoroughly.
4. Place in deep plates and fill with kvass.
5. Before serving, add a spoonful of soy sour cream.
6.Okroshka in Abkhazian style
Sour (fermented) milk - 3-3.5 cups
water - 1-2 glasses
green bunch - 50-75 g
green cucumbers - 150 g
radishes - 50 g
garlic - 1-2 cloves
dill greens - 4-5 sprigs
eggs - 2 pcs.
salt and adjika - to taste.
Recipe: Cut the cucumbers into cubes, chop the radishes and onions, then put them in a saucepan or deep bowl, pour sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Boil the eggs hard-boiled, chop finely and add to the soup. Before serving, sprinkle with finely chopped dill.
7. Mushroom okroshka.
bread kvass - 1.5 l,
salted mushrooms - 400 g,
potatoes - 250 g,
carrots - 50 g,
green onions - 100 g,
fresh cucumbers - 200 g,
sour cream - 200 g,
eggs - 2 pcs.,
table mustard - 20 g,
sugar, salt to taste,
dill greens.
Recipe: Wash the salted mushrooms with cold water and let the water drain. Then mushrooms and fresh cucumbers cut into small cubes, chop green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with ready mustard and a small amount of sour cream. Chop the whites. Put the prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, add sour cream and chopped dill.
8. Okroshka with squid or krill meat.
At 0.2 kg boiled meat squid or boiled frozen krill:
1.5 l of kvass,
2 boiled eggs,
3 fresh cucumbers,
1/2 cup green onions,
2 boiled potatoes,
2-3 dining rooms spoons of sour cream,
1 teaspoon table mustard,
1 tea spoon of sugar,
1 bunch of greens.
Recipe: Boil squid, eggs and potatoes. Cut the squid into strips, potatoes and eggs into cubes. Grate the cucumbers on a coarse grater. Mix everything and add sugar, salt, mustard and chopped herbs. Fill with kvass and add sour cream.
9.Beetroot okroshka.
green onions,
dill,
3-4 eggs,
300gr. cucumbers,
bunch of radishes,
1 boiled beet
Recipe: Finely chop the green onions and dill. Place in the bowl in which the okroshka is prepared, add salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets(finely chopped or grated). Pour in kefir.
10. Meat okroshka with sweet clover.
boiled beef - 220 g,
boiled potatoes - 200 g,
green onion -120 g,
cucumbers - 300 g,
sweet clover leaves - 80 g,
sour cream - 120 g, eggs * 2 pcs.,
kvass - 1.4 l,
salt, sugar, mustard to taste.
Recipe: Finely chop the meat, cucumber, potatoes and eggs. Grind the chopped onion and young sweet clover leaves with salt and table mustard. Stir and pour kvass. Before serving, top with sour cream.
11.Okroshka with smoked sausages.
radish 1 bunch,
5-6 medium potatoes,
eggs 2 pcs, fresh cucumbers 4-5 pcs medium size,
sausages 3-4 pcs (preferably smoked),
dill (large bunch),
green onions,
kvass.
Recipe: Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not mash them), grind the onion with salt. Mix everything, add dill, salt, add kvass.
12. Okroshka with beer.
Chop 5 hard-boiled eggs, grind them with salt and add a little sugar. Peel 400 g fresh cucumbers and cut them into cubes. Two heads onions finely chop. You can also add cutting of other vegetables to your liking. Pour 1 liter of fresh beer over all products and stir.
When serving the dish, place sour cream and finely chopped parsley and dill on a plate. It is appropriate to add finely chopped pieces of dried or smoked fish to beer okroshka.
13. Okroshka from sorrel.
Required:
300 grams of sorrel;
2 pieces boiled potatoes;
2 fresh cucumbers;
sausage or boiled meat 150 grams;
2 eggs;
radishes 4 pieces;
a bunch of dill;
2.5 liters of water;
salt;
sour cream.
Preparation:
Peel the sorrel leaves from the petioles, rinse in cold water, place in a sieve to let the water drain, then chop finely, put in boiling water, and boil for 10 minutes with the lid closed. Strain the resulting broth and cool.
Cut potatoes, sausage, eggs, radishes, cucumbers into cubes, add chopped herbs.
Add sour cream to the chilled sorrel decoction, stir and add salt.
Place on a plate vegetable base okroshka, pour in the prepared broth, serve. You can decorate the dish with a slice of boiled egg and fresh herbs.
14. Okroshka "Ural"
Required:
5 glasses bread kvass;
400 grams sauerkraut;
2 boiled potatoes;
2 boiled carrots;
1 boiled turnip;
a bunch of green onions;
3 boiled eggs;
a bunch of dill;
sour cream, sugar, salt - to taste.
Preparation:
Chop the cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and rub with salt. Chop the eggs and dill. Everything gets mixed up. After this, add salt, sugar, kvass. Serve with sour cream.
15. Meat okroshka with kefir.
Required:
700 ml kefir;
700 ml boiled water;
350 g boiled meat;
4 fresh cucumbers;
green onion feathers;
a tablespoon of sour cream;
2 hard-boiled eggs;
a tablespoon of sugar;
teaspoon mustard.
Preparation:
Cut the boiled meat and egg whites into small cubes, chop the onion and grind with salt. Cucumbers and potatoes are cut into medium-sized cubes. Mustard is ground with salt and sugar, egg yolk, stirred in kefir. Mix all ingredients, add kefir, dilute with boiled water. Place in the refrigerator for two hours. Before serving, add sour cream to the okroshka and sprinkle with herbs.
16. Fish okroshka with cucumber brine.
You will need 1.25 liters, cucumber pickle 1 cup, boiled finely chopped fish 1 cup (tench, perch, pike perch or cod), boiled carrots 2 pcs., boiled potatoes 2 pcs., fresh green onions, onions 1 head, 2 cucumbers, 3 boiled eggs, lemon, sour cream, salt to taste. Also tarragon 2 tbsp. spoons of parsley and dill.
It is better to boil the fish in advance and remove it from the bones. Finely chop the vegetables and mix with the fish. Next you need to do the refueling. To do this, you need to mix chopped parsley, dill, finely chopped onion and tarragon with brine. In a saucepan or any deep container add fish, vegetables and pour dressing over it all. Let it brew a little and then add kvass, salt and pour in lemon juice. Lastly, add sour cream to the okroshka and mix everything thoroughly.
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Okroshka - freshness in pure form, the perfect combination of taste and benefits. Everyone loves this national Russian summer soup. The classic version of the okroshka recipe includes: potatoes, eggs, radishes, cucumber, dill, green onions, sour cream for dressing and, of course, kvass! However, okroshka is what okroshka is for: you can crumble anything into it: add meat or fish ingredients, use whey or kefir instead of kvass. But still perfect classic version Okroshka made with homemade kvass is considered.
You shouldn’t immediately pour in the chopped ingredients for okroshka; try this cold, refreshing soup with different toppings. The ingredients for kvass okroshka are perfect for kefir okroshka and more. Try several dishes at once: recipe delicious okroshka with kvass, okroshka with whey, kefir or mineral water.
What kvass is needed for okroshka
Few people know that okroshka requires fragrant, sour, and in no case sweet kvass. Store-bought kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for three hours. Strain, cool and get almost the kvass you need.
If you want to cook okroshka with homemade kvass, you will have to devote time to this process. Real homemade kvass can be prepared according to different recipes - choose the one that suits you and get started.
How to cook okroshka
Served cold, the national Russian dish is ideal for summer menu. Simple Products can be found in every home, there are no difficulties in preparation, and the body, exhausted by the heat, will happily accept vitamins from vegetables and herbs and get enough of the meat component.
- how to pour okroshka
Okroshka can be prepared with refreshing kvass, there is okroshka with delicate whey, for variety you can cook okroshka with spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. You can also simply fill the okroshka with mineral water.
- what kind of meat is put in okroshka
- what vegetables to put in okroshka
As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, and radishes. Vegetables need to be cut into equal cubes or strips.
- how to put an egg in okroshka
- what greens to put in okroshka
Okroshka recipes
There are a great many recipes for okroshka. That's why she's okroshka. However, there is a classic okroshka with kvass, there is a recipe for okroshka with kefir, some prepare okroshka with mineral water, there is okroshka with whey and with ayran, fish okroshka can be seasoned with beer. Okroshka recipes are simple - only some ingredients and filling change. Let's figure out how to cook okroshka, what okroshka recipes to use as a basis, and what it is like - classic okroshka.
Okroshka classic recipe
What you need to prepare classic okroshka:
kvass - 1 liter, boiled meat or ham - 200 g, potatoes 3-4 pcs., cucumber - 2 pcs., radishes - 5-7 pcs., eggs 2-3 pcs., green onions - 1 bunch, dill - 1 bunch, salt to taste
How to prepare classic okroshka:
Boil potatoes in their jackets. Boil the eggs hard. Cool hot foods. Wash and dry vegetables and herbs. Cut the peeled potatoes and meat (ham) into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop them too. It is recommended to mash the yolks with a fork. And also put it in a bowl. Green onions and dill should be finely chopped and mashed a little in a cup with salt. Then add to the total mass and mix thoroughly. Okroshka is served in plates filled with kvass and seasoned with sour cream. To taste, you can add mustard or grated horseradish to the okroshka.
Okroshka meat recipe
What you need for cooking meat okroshka:
Boiled beef - 200 g, cucumbers - 3 pcs., boiled eggs - 2 pcs., sour cream - 4 tbsp. spoons, kvass - 2 l, dill - 60 g, green onions - a bunch, sugar - 20 g, mustard - 8 g, salt
How to cook meat okroshka:
Cut the beef and cucumbers into strips. Chop part of the green onion and grind it with salt until juice appears, add mustard. Separate the yolk from the white, mash the yolk, and chop the white into strips. Combine kvass with salt and sugar and mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.
Okroshka with kefir recipe
Kefir - 1 liter; kvass or mineral water with gas - 0.5 liters, boiled potatoes - 2 pcs; radishes - 5 pcs., boiled sausage (boiled meat) - 200 g, boiled chicken egg - 2 pcs., fresh cucumber - 1-2 pcs., radishes and green onions - 0.5 bunch, mustard - 1 tsp. , sour cream, salt, spices - to taste.
How to prepare okroshka with kefir:
The recipe for making okroshka with kefir is not very different from the classic okroshka with kvass. The main thing to remember is that delicious okroshka with kefir, like tasty okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka with kefir is prepared in the same way as okroshka with kvass with mustard, the ingredients are cut into small pieces and mixed with dressing.
Vegetable okroshka recipe
What you need for cooking vegetable okroshka:
Bread kvass - 2 liters, boiled carrots - 1 pc., boiled potatoes - 3 pcs., radishes - 5-6 pcs., cucumbers - 2 pcs., boiled eggs - 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.
How to prepare vegetable okroshka:
Cut the vegetables into strips, combine with a finely chopped egg and onion, mashed with salt. Stir. When serving, put a vegetable side dish on a plate, add salt, add a little mustard and pour kvass. Serve the sour cream separately.
Okroshka with whey recipe
What you need for whey-based okroshka:Whey - 1 liter; boiled potatoes - 2 pcs.; boiled meat or sausage - 200 - 300 gr.; fresh cucumber - 1-2 pcs.; fresh radish - 4 pcs.; boiled chicken eggs - 2 pcs.; green onions - 1 bunch, dill - 1 bunch, mustard - 1 tsp; sour cream, salt.
How to prepare okroshka with whey:
Okroshka made with whey is very tasty and healthy, because whey contains a lot of microelements beneficial to the body. Wash and dry fresh vegetables, peel boiled potatoes, also peel boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about the dressing. This is sour cream, mustard and salt. You must first mix sour cream with mustard, and then add salt little by little, only this way the okroshka made with whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour in the serum and let it sit.
Okroshka with mineral water recipe
What is needed for okroshka mineral water:Mineral water okroshka is prepared only using sparkling water. You also need to take boiled potatoes - 2 pcs., boiled eggs - 3-4 pcs., boiled meat or sausage - 300 g, fresh cucumber - 1-2 pcs., fresh radishes - 3-4 pcs., green onions, dill, sour cream, salt.
How to prepare okroshka using mineral water:
Cut vegetables, eggs and meat ingredients into cubes or strips. Chop the greens. For dressing, mix half a glass of sour cream with a teaspoon of mustard. If the mineral water okroshka is not sour enough, add a pinch of citric acid or a drop of table vinegar. Serve sprinkled with herbs.
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Okroshka can rightfully be called an undisputed favorite of Russian summer cuisine. According to V. Pokhlebkin’s definition, okroshka is a cold soup made with kvass, in which the main component is not bread, like in prison, but vegetable mass. In this case, meat or fish components can be mixed into the vegetable mass in a 1:1 ratio. Depending on these components, okroshkas are divided into vegetable, meat and fish.
The history of okroshka, as well as the history of many other native Russian dishes, is extremely confusing and lost through the centuries. Some consider the ancestor of okroshka to be radish with onions and sour kvass, which was prepared in Rus' more than ten centuries ago. Others claim that okroshka is just one of the variants of turi, in which such an essential component as bread was replaced with chopped boiled vegetables. One way or another, it's simple, tasty and hearty dish has survived centuries and to this day remains one of the most beloved cold summer soups in Russia.
So, how to cook okroshka. To prepare okroshka in its modern sense, you will need any seasonal vegetables to your taste, boiled meat or fish and kvass. For okroshka you should use only special white, sour okroshka kvass. Sweet red drinking kvass is completely unsuitable for okroshka and spoils the taste of this dish. In general, there are as many recipes and methods for preparing and serving okroshka as there are Russian families who love to enjoy this cold and refreshing dish in the summer heat. Every home, every family certainly has its own special recipe okroshka. The quantity and composition of ingredients used to prepare okroshka varies not only from region to region, but often from house to house. Someone is using boiled vegetables and meat, others prefer fresh vegetables and herbs, some cannot imagine okroshka without horseradish and sour cream, others prefer a dressing made from egg yolks and spices. The most important thing in okroshka is the best way choose a combination of all its ingredients that you personally like.
It would seem that it is impossible to tell something new about how to prepare okroshka, and even a child can cope with its preparation, but this is too superficial and an erroneous judgment. Even such a simple and ubiquitous dish requires skill from the cook, as well as knowledge of the basics and secrets. Today “Culinary Eden” has tried to collect for you the most important and necessary tips and secrets of preparing okroshka, thanks to which you will be able to please your loved ones not only light summer soup, but a real little masterpiece of Russian cooking.
1. As mentioned above, only unsweetened white okroshka kvass is suitable for okroshka. Most often, dislike for okroshka is caused precisely by the wrong, sweet drinking kvass, which is completely unsuitable for crumble made from meat and vegetables. Only white kvass will give you the opportunity to fully enjoy the refreshing taste of okroshka. Unfortunately, it is quite difficult to buy such kvass in a store, but this is not a reason for despair. You can easily prepare it yourself. For six liters of water you will need 300 grams. rye malt, 100 gr. barley malt and 200 gr. rye flour. Mix all the dry ingredients, add a small amount of boiling water and let sit for 20 minutes. Then increase the volume to six liters warm water, add yeast and leave to ferment for 12 hours. When the kvass has fermented well, take it out into the cold and leave it to ripen for a period of 12 hours to 1 day.
2. In real Russian okroshka, it is necessary to correctly combine two types of vegetables: some are hearty, neutral in taste (boiled potatoes, carrots, turnips, rutabaga, fresh cucumbers), while others are spicy and hot (onions and green onions, fresh herbs dill, parsley, celery). Boiled vegetables, neutral in taste, are usually cut into small cubes, and the smaller you can cut the vegetables, the tastier your okroshka will turn out. These vegetables should make up approximately half of the total vegetable okroshka crumble and at least a quarter of the meat or fish okroshka crumble volume. Spicy vegetables and herbs for okroshka should be taken as fresh as possible. And at least half the volume spicy vegetables should be finely chopped green onions. Before crumbling herbs into okroshka, be sure to separate all the hard stems and limp, yellowed leaves.
3. When choosing meat for meat okroshka, try to take the freshest, leanest meat. Tenderloin or carbonate are ideal. It is best to combine two types of meat or animal and poultry meat. According to V. Pokhlebkin, in the old Russian okroshka they preferred to combine the meat of pig, turkey and black grouse. Today, the most advantageous option for homemade meat okroshka is a combination of pork, veal and turkey or chicken breasts. In order to properly boil meat for okroshka and fully preserve its taste and juiciness, dip the whole piece of meat into boiling, lightly salted water and cook until tender. Remove the finished meat from the broth, cool and cut into small cubes. Do not immerse meat in cold water as for cooking broth! This will make it dry and most of the flavor and nutrients will boil down.
4. For fish okroshka Any sweet, boneless fish is ideal. Tench, pike perch, cod, lean pink salmon or trout are perfect. Boil fish for okroshka in a special way. Fish fillet, completely cleared of bones and skin, cut into small cubes, lightly roll in flour and place in a gauze napkin or a special cooking bag. Tie the napkin tightly with coarse thread or twine. Dip the fish prepared in this way into lightly salted boiling water and cook for 10-15 minutes. Ready fish Cool in a napkin, remove and immediately add to the crumble, trying not to let it get too dry. In extreme cases you can use canned fish, for example, pink salmon in own juice. In general, fish okroshka is considered obsolete, as less tasty than meat or vegetable, however, properly prepared fish okroshka is in no way inferior to its counterparts, and, in the opinion of many lovers fish dishes, in many ways superior to both meat and vegetable okroshka in its taste.
5. In addition to kvass and kroshev, okroshka also has a third, no less important component - dressing. Refueling, in turn, is divided into two types. The first type is a spicy dressing that is added to the crumble. Usually it consists of either just good cucumber pickle, or from hard-boiled egg yolks mashed with mustard and black pepper. The spicy dressing is diluted in half a glass of kvass, seasoned with a crumbly mixture and allowed to brew for half an hour so that it is absorbed into the meat, and only then the okroshka is poured with kvass. The second type of dressing is finely chopped eggs, pre-boiled, and sour cream, which are used to season the okroshka as a last resort. In order to emphasize the taste of meat or vegetable okroshka, spicy dressing sometimes salted mushrooms are added or soaked apples. Mustard can be replaced with fresh finely grated horseradish, or you can add both if you like spicy dishes.
6. Of course, Russian okroshka prepared in compliance with all the rules and canons is extremely tasty and aromatic, but observing all the subtleties of its preparation takes quite a lot of time. If on a hot summer day you want to cook something quick and refreshing, then you will probably need a modern and quick “dacha” version of okroshka. Cut into small cubes a couple of boiled potatoes, 200 grams of boiled meat or fresh boiled sausage, one large cucumber and six radishes. Mix all ingredients thoroughly, add 50-60 g to them. finely chopped fresh herbs (green onions, dill and parsley), a tablespoon of fresh grated horseradish, a teaspoon of mustard, salt and pepper. Stir again and let stand in the cold for 20-30 minutes. Place the finished crumble on plates, pour in kvass, sprinkle with chopped eggs and season with a spoonful of sour cream. Serve immediately.
7. Another very simple option for preparing okroshka is perfect for those who follow a diet aimed at losing weight. This is the so-called green okroshka, an unusually light and refreshing dish made from fresh vegetables and greens, which is seasoned with cold kefir or a mixture of kefir and white kvass in a 1:1 ratio. On a fine grater, grate six fresh radishes and three young cucumbers, finely chop 100-150 g. greens (green onions, dill, parsley, sorrel) and two hard-boiled eggs. Mix all the prepared ingredients, add salt, place on plates and pour cold kefir. This light okroshka will perfectly satisfy your hunger, refresh and add strength to you on the hottest day, without aggravating your stomach at all.
8. To those who are anyone meat dishes prefers fish dishes, you can offer very interesting and unusual tasty option fish okroshka. 500 gr. Boil the cod in lightly salted water, cool and chop in portioned pieces. Separately boil 300 gr. spinach and 200 gr. sorrel, rub them through a sieve, mix with 1 tsp. sugar and 1 tsp. freshly grated lemon zest, dilute the resulting pulp with 1.5 liters. kvass Grate 3 cucumbers on a coarse grater, mix with 100 g. finely chopped green onions and place on plates. Place on top portioned piece boiled fish, pour kvass with spinach and sorrel, add a teaspoon of horseradish and serve, garnished with a sprig of dill and a thin slice of lemon.
9. Vegetarians will definitely love mushroom okroshka. Rinse in cold water and finely chop 400 g. salted mushrooms. Do not use pickled mushrooms! Cut 250 grams into small cubes. boiled potatoes, 50 gr. boiled carrots and 200 gr. fresh cucumbers. Chop 100 gr. green onions. Hard boil 2 eggs. Grind the yolks with 2 tbsp. l. mustard, finely chop the whites. Mix vegetables, mushrooms and herbs, add a dressing of yolks and mustard, arrange on plates, and pour in white kvass. Add chopped whites and 1 tbsp to each serving. sour cream.
10. Like any other is true folk dish, whose roots are lost in the past, okroshka has relatives all over the world. These are the Uzbek chalop and the Belarusian holodnik and the Bulgarian tarator. But the most famous and popular relative of Russian okroshka today can rightfully be called spanish soup gazpacho. This cold, refreshing tomato soup was invented in Andalusia, but today has gained well-deserved popularity throughout the world. It's not at all difficult to prepare. Blanch four medium tomatoes, peel and seed them, cut into large slices. Peel three cucumbers, remove seeds and skin, and chop coarsely. Remove seeds from two large sweet peppers and cut into six pieces. Place all the vegetables prepared in this way into a blender, add three cloves of garlic, a small head of onion and 3-4 tbsp. olive oil, grind everything in a blender until smooth. If the mass is too thick, it can be diluted with water or tomato juice. Ready mass pour into a saucepan, add salt, black pepper, 1-2 tbsp. grape vinegar and refrigerate for 30 minutes. Serve with crumb crackers white bread and pieces of jamon or ham.
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