Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word "crush". As ingredients, it can use boiled meat of one or several varieties, fish, fresh vegetables, or boiled, salted mushrooms and herbs.
Russian white kvass has traditionally always been used as a dressing. It, unlike bread, should not be sweet.
And recently they began to cook on kefir, and on yogurt, and on whey, and on sour cream, with and without the addition of water. And also birch kvass, non-sweet kombucha, mineral water, cucumber pickle and even beer can be used as a liquid component.
For thickness and 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 season, it just doesn't translate into the kitchen. The refrigerator always has chopped ingredients and kvass or kefir for them.
Although I must say that they are preparing it not only in Russia. Just cooked on kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and always cooked this dish (chalop in Uzbek) only on kefir, or we stirred thick suzma with water and used it as a dressing.
Now this cold soup on kefir is firmly established here in Russia. And it is being made 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 meat and vegetables are cooked in advance, then cooking this cold soup will not take more than 15 minutes.
We will need:
- boiled beef - 300 gr
- boiled potatoes - 3 - 4 pieces
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pieces (medium)
- green onion - 100 gr
- parsley, dill - 50 gr each
- sour cream - 1 cup
- sugar - 0.5 tsp
- salt - to taste
- kvass - 1.5 liters
Cooking:
This summer dish in the old days, as a rule, was prepared from the meat that remained from previous dishes. And often in the composition of the ingredients in old 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.
And 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 with different types of meat.
1. And so, our beef is already boiled and cooled in the refrigerator. Chilled meat will be easier to cut.
You can cut the ingredients both in cubes and in short straws (1.5 - 2 cm). Choose the method of your choice.
Cut beef into cubes. I choose this cutting method.
2. Potatoes and eggs must also be boiled in advance, cooled and cut into cubes.
3. Cut and chop green onions. Leave half of the onion, and grind the other half with salt until the 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 the parsley and dill.
6. Put mashed green onions, chopped parsley, mustard, sugar and salt into 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. Put in the refrigerator for at least half an hour, and preferably longer, so that all the ingredients exchange juices, and the cucumbers are slightly salted.
9. Then take out and add the remaining kvass and dill.
10. Pour into plates and serve. Put additional sour cream on the table, for those who wish, you can always add it.
You can also use radishes in the recipe. Add it as you wish.
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 stand in the refrigerator, as it was placed at the beginning. And already when serving, add kvass with dill to each plate.
Adjust the amount of kvass added yourself. Everyone prefers this dish of different density. Someone likes to have a spoon in the soup, and someone vice versa, so that it is thinner.
The same applies to mustard, it should also be put on the table. At will, for the sharpness of taste, everyone will add it to himself.
Classic okroshka on kvass with sausage
Today, perhaps this method is one of the most popular of all available. And this is understandable, the meat does not need to be boiled 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 already easily and simply cook this cold Russian soup.
How to cook I already wrote 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 pieces
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- green onion - 100 gr
- parsley, dill - 50 gr each
- radish - 250 gr
- sour cream - 1 cup
- sugar - 0.5 tsp
- salt - to taste
- mustard - 0.5 tsp (or to taste)
- kvass - 1.5 liters
To prepare the dish, you need to decide on the choice of sausage. Well, firstly, buy it better than good quality. The more expensive the sausage, the more meat it contains. We need only 300 grams, so the difference in whether to buy it more expensive or cheaper will be a very small amount.
Not so long ago, I heard this remark: “Why use expensive sausage? After all, in the dish you won’t even notice what it is!” I won't even comment on this thread. In the end, the choice is always a personal action of everyone.
Secondly, it should not be greasy. You can choose varieties such as "Doctor" or "Ostankino".
You can also cook with smoked or semi-smoked sausage. Among my friends there are lovers of cooking a dish with just such a sausage. And some 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.
Cooking:
1. Cut into cubes or short (1.5 - 2 cm) straws boiled potatoes and eggs, as well as cucumbers and sausage.
One of my good friends, some of the cucumbers are grated, and some are cut. Okroshka is thicker and more aromatic. Try it, maybe you will like this method.
2. Chop green onions and parsley with dill.
3. Mix sour cream with sugar, salt and mustard.
4. Combine all the ingredients and mix them with sour cream. Add a little kvass and send to the refrigerator to infuse for at least 30 minutes.
5. After that, put the chilled mass into portioned plates, and pour the right amount of kvass, as you like - thicker or thinner.
Put 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 okroshka, so it turns out to be more nutritious. But this is no longer the classic way, since mayonnaise came into our lives not so long ago. In any case, not like the recipes for this cold soup themselves.
Video on how to cook cold summer soup on kvass
We shot this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also see the entire cooking process.
It turns out 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 to make an ordinary dish really tasty.
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 they are being added. So click on the bell so you don't miss them.
Okroshka recipe on kefir and water
Cold kefir soup can be cooked with any meat. It can be boiled or fried beef or pork, chicken or sausage or smoked meat.
I have already mentioned in one of the articles. And today let's cook it with boiled meat.
We will need:
- boiled meat - 350 gr
- cucumbers - 3 - 4 pcs
- radish - 250 gr (optional)
- boiled potatoes - 4 pieces
- boiled egg - 5 pieces
- greens dill and parsley - 100 gr each
- green onion - 100 gr
- salt - 1 tbsp. a spoon
- kefir - 1.25 liters
- sour cream - 1 cup
- boiled chilled water - 2 liters
Cooking:
1. Boil the meat in advance and cool in the refrigerator. Chilled, it will be easier to cut into cubes. Well, cut it, of course.
2. Also cut into cubes cucumbers, boiled cold potatoes and eggs. Try to cut everything with the same cubes so that the appearance of the dish is aesthetically beautiful.
It can be cut not into cubes, but into short strips. Here is a matter of taste.
3. Also cut the radish. Not everyone likes it in a dish, so add it if you wish. Its color will be positive along with the presence of white and green.
On the second day, the radish will lose its color, but will give the dish the necessary sharpness. I always add it to this dish and have already taught this to many of my friends who did not like to do this before.
Mix all chopped ingredients.
4. Cut the onion and chop the greens, removing the coarse stems.
5. Pour the mixture with kefir and sour cream, salt and leave in a cold place for 30 - 60 minutes so that all the ingredients are slightly acidified and salted.
6. Pour cold boiled water, which is boiled in advance and cooled in the refrigerator.
Ready okroshka can be poured into plates and eaten with pleasure.
Here, however, there are options.
I like to pour water and kefir all the chopped mass at once. I cook a lot, usually a five-liter pan. We need it for two days. So on the second day, when it turns slightly sour, it becomes even tastier.
But many keep cutting separately, and water and kefir separately. And mix everything just before use.
Here you can’t say which is better. For everyone it turns out differently. Therefore, try to cook 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 that you prefer, or just the one that is 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 such a cold soup with black bread and fresh garlic. Eat right on the bite. I am writing now, and I feel the 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 come home from work in a crowded transport, and all you can think about is only about her!
And if you have taken care of it in advance, and chopped and mixed ingredients are waiting for you in the refrigerator, as well as whey and kefir, or sour cream, or just whey, then consider that your most ardent desire will come true almost instantly as soon as you cross the threshold of your house.
In fact, there is nothing new in the preparation of summer whey soup. Everything is done in exactly the same way 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. Optionally, kefir or sour cream, or the same mayonnaise is added.
In order not to repeat myself in the recipes, I decided to include a video with the recipe in the article. Watch a short video on how it's done.
It's so simple and easy to cook a delicious cold soup, which is found just on Hooray! on a hot summer day!
And whey can always be bought at the store, or you can cook it yourself. It's also easy to prepare. First you need to make curdled milk by fermenting milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then it must be warmed 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 for the serum to drain. Cool it first at room temperature and then in the refrigerator.
Pleasant to the taste, with a slight sourness, cold whey is ready for use. You can just drink it, or use it, as in our recipe.
Diet okroshka on kefir and mineral water with chicken fillet
Usually, chicken breast or fillet is used to prepare this option. Such meat is almost lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you do not add potatoes to the composition of the ingredients.
We will need:
- chicken fillet - 2 pcs (250 - 300 gr)
- fresh cucumbers - 4 pcs
- radish - 200 gr
- green onions - 100 gr
- parsley, dill - 50 gr each
- eggs - 4 pcs
- kefir - 1 liter
- mineral water -0.5 liters
- salt - to taste
Cooking:
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 send the meat to the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces, the fibers will frizz and fall apart. But cutting it cold is not difficult.
Cut the fillet into cubes with a side of 1 cm.
3. Cucumbers, eggs and radishes are also cut, it is desirable that all cuts be the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish a certain spice, can be used instead of mustard.
I prefer to add radishes to this kefir dish, not mustard. Its taste, as well as color, brings pleasant taste and visual notes.
Who does not like this vegetable, can exclude it from the recipe and do not add it to the dish!
4. Green onions and parsley with dill also cut into smaller pieces. It is better to remove coarse stems from greenery. They will in no way be combined in a dish with tender chicken fillet.
5. Mix all the ingredients and pour them with kefir. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Salt add about 0.5 tablespoon, maybe a little less.
When the okroshka is infused and slightly fermented, the presence of salt can be tasted and salted additionally.
6. When ready, take out and arrange the mixture on plates. Add mineral water to your liking, as you like. Also add salt as needed.
Mineral water can be used both with gas and without it. It will be delicious either way. If there is no mineral water, then you can simply add ordinary boiled and chilled water. It is added at the rate of two to one. Per liter of kefir - 0.5 liters of water.
After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the right amount of water to the pan, even if you intend to store it. But you can store just the mixture, and each time add the right amount of water. This is up to you.
It should be noted that when it is infused, it becomes tastier. All ingredients are impregnated with acid from kefir and, as it were, additionally salted.
Personally, I like it on the second day. She has a slight sharpness, just from the fermentation processes that occur in her.
In general, it turns out such okroshka is very tender and tasty! Even after brewing, the chicken fillet has its own unique taste. And the pieces of meat remain whole and unharmed.
As we remember, we prepared a dietary option, but if you add potatoes here, and a couple of tablespoons 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 country, and everything seems to be there for okroshka, except for the most important thing - kvass and kefir. And what to do? Do not give up on a hot summer day from such a pleasure. And that's when mayonnaise comes to the rescue.
And although many are against such a replacement, moreover, as soon as it comes to mayonnaise, they immediately begin to wave their hands, they say - wrong, very satisfying, and so on ...
But after tasting the cooked dish, all objections immediately disappear, and they ask for more supplements.
We will need:
- boiled meat or sausage - 300 gr
- fresh cucumber - 4 pieces (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
Cooking:
For the recipe, you can use either sausage or boiled meat. If you cook from sausage, then buy it only of good quality. This has already been discussed above. Such a delicious cold soup will turn out from half-smoked sausages. Therefore, if this is at hand, feel free to put it into action.
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 the ingredients not very large. So, the whole cut is better saturated with liquid dressing, slightly fermented, and the dish itself turns out to be tastier.
2. Cut boiled potatoes, eggs and cucumbers in the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.
3. Cut green onions, remove coarse stems from greens and chop. Slightly crush the green onions in your hands, but try not to lose their shape too much.
4. Combine all the ingredients and mix, salt to taste.
5. If you immediately eat everything that you have prepared, then add mayonnaise and sour cream, mix everything and refrigerate for 30 minutes. Then take out the mixture, spread it on plates and add cold water to each to the desired degree of density. Also squeeze the juice from half a lemon. Mix and eat.
If you cook in reserve, then you don’t need to immediately mix with mayonnaise and sour cream. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.
It is best to mix all this just before use. You need to mix thoroughly so that all the mayonnaise and sour cream do not float later in the okroshka in lumps.
6. Sometimes they also keep onions and herbs separately, and add them also directly to the cup when you are already eating. In this case, it is believed that the onion gives an unnecessary smell and taste, and therefore it is added at the last moment.
Maybe so, as they say "to taste, to color ..." Personally, no extra smell bothers me.
7. Sometimes ice is also frozen, and cubes are added directly upon serving. Best served with black bread and fresh garlic bite.
In the recipe, as you have noticed, both mayonnaise and sour cream are used. But in general, if you want, you can use only one mayonnaise. But in this case, a 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 mix. The water should taste slightly sour.
This is how we got the recipe.
Cold kefir soup for weight loss
And this is another recipe that will definitely not get better. And if you eat such a cold soup in the summer two to three times a week, you will also lose weight.
Similarly, in the Balkans, cold soup tarator is prepared.
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.
Cooking:
1. Peel cucumbers and rub on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be made up.
2. Pass the garlic through a press. If you already have fresh garlic, then it is better to use it, it is stronger and more aromatic than the old one.
3. Rinse the greens, dry, cut off the rough stems and chop as finely as possible. If you like cilantro, you can use it instead of parsley.
4. Put all the ingredients in a suitable bowl and pour kefir. Stir and let stand in the refrigerator for at least 30 minutes.
If you want, you can 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 such okroshka 3 times during the day, you can lose up to 1 kg per day.
Also, thanks to this cold soup, it is very good to arrange fasting days.
Village Tyurya with radish
Now, few people cook 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 for fasting, because despite its simplicity, it is quite satisfying and nutritious.
And this is not accidental, because it contains bread, hence its other name - suharnitsa. And I found another name for this dish, and it is called “murtsovka”. That's how interesting!
This variant of cold soup is prepared at one time, and that's all, no reserve. It's all about the radish, if it lies for a long time in kvass or water, it becomes tasteless. Yes, and the bread will go bad, and there will be not soup, but porridge.
In general, tyurya, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we will add radish here, and we will have a prison with radish and bread.
We will need:
- black bread with crusts - 400 gr
- onion - 2 heads
- black radish - 1 pc.
- grated horseradish - 2 tbsp. spoons
- vegetable oil - 3 tbsp. spoons
- kvass white or bread - 2.5 cups
- salt, pepper - to taste
Cooking:
1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name "suharnik".
2. Pour in oil and mix.
3. Cut the onion into small cubes. If you do not want too much bitterness, then replace the onions with green ones. This is perfectly acceptable in the recipe. If desired, fresh herbs such as parsley or dill can also be added to the tyuryu.
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. Put on a plate and pour kvass. Put the radish, as many as you wish. Try to see if there is enough salt. If not, salt to taste.
Eat immediately.
Here is such a simple old Russian dish. Few people do it now. But I remember that such a dish was prepared in my husband's family, and I even had a chance to try it. I will say right away that my opinion is that the usual cold soup familiar to us is still better and tastier.
But for lovers of old Russian cuisine, this recipe may be interesting and useful.
These are the recipes gathered today in the article. As you can see, there are a lot of options, and even more variations. The main thing is that we tried to consider them as much as possible. And now the choice is yours.
The long-awaited warm summer days will come very soon, 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 few of them. And the next article will be written about the numerous recipes for cooking on kvass.
And for those who are preparing okroshka today, bon appetit!
Okroshka is without a doubt the most popular cold summer soup that has undergone the most dramatic changes over the decades of its existence. Cold soup recipes were prepared on a wide variety of bases: from classic kvass to water and kefir, and the composition of the ingredients included vegetables, meat and sausages. We will talk about all the details of how to cook okroshka in different ways.
How to cook okroshka on water - recipe
Despite the fact that the most authentic is the okroshka variation using as a base, most often eaters prepare a cold soup on a sour-milk base diluted with water. Sour cream or kefir can act as a fermented milk component, in this recipe we will focus on the first option.
Ingredients:
- water - 1.8 l;
- sour cream - 185 g;
- a handful of dill and onion greens;
- eggs - 3 pcs.;
- potato tubers (medium) - 3 pcs.;
- fresh cucumber - 3 pcs.;
- ham or sausage - 270 g.
Cooking
Start by boiling potato tubers and eggs. Boil the latter hard boiled, peel and chop. It is better to cook potatoes in their uniforms, and after cleaning, cool and also finely chop. Cut the sausage with fresh cucumber into pieces of the same size. Chop up the greens. Mix all prepared ingredients together. Dilute the sour cream with water and pour all the prepared ingredients with the resulting mixture. Season the okroshka and refrigerate before serving.
How to cook delicious okroshka on kefir?
The second, most popular, variation is prepared on kefir. It is also diluted with water, and for density, if desired, you can add a couple of tablespoons of sour cream or. Also, in this recipe, radishes are found among the ingredients. You can add it at your own discretion, it gives okroshka a slight sharpness.
Ingredients:
- a handful of dill and parsley;
- radish - 6-8 pcs.;
- fresh cucumber - 1 pc.;
- eggs - 4 pcs.;
- potato tubers - 430 g;
- kefir - 715 ml;
- water - 320 ml.
Cooking
After boiling the eggs and potatoes, peel them and chop them randomly. Also finely chop the fresh cucumber. Radish can be grated on a coarse grater. Mix vegetables together with eggs and fill everything with water and kefir. After stirring, season the soup to taste and serve immediately, with a couple of ice cubes, or after pre-chilling.
How to cook meat okroshka?
Meat lovers prefer to add not only slices of boiled beef to the soup, but also dilute the sour-milk base with meat broth. In this form, okroshka turns out to be more fatty and rich in terms of taste.
Ingredients:
- beef - 840 g;
- potatoes - 320 g;
- eggs - 4 pcs.;
- fresh cucumber (large) - 1 pc.;
- a handful of dill, onion and parsley;
- sour cream - 115 ml;
- kefir - 480 ml;
- meat broth - 230 ml.
Cooking
Boil the beef. In parallel, cook potato tubers and eggs. Cut the chilled meat into cubes. Chop the eggs together with the peeled potatoes as well. Cut fresh cucumber and greens. Prepare a mixture of kefir, broth and sour cream and fill it with all the prepared ingredients. Season the okroshka to taste.
Ingredients:
Cooking
After boiling the eggs and potatoes, chop them. Cut fresh cucumber and sausage into slices of the same size. Grate or mince radishes. Mix everything with herbs, add sour cream and mustard. While stirring, dilute the ingredients with kvass and season the soup to taste.
Okroshka is our national dish, just like borscht, Olivier salad or pancakes. The very name of the dish comes from the word "crush" and suggests that all the components of the dish should be cut as small as possible. Cooking it at home is not difficult.
The first mention of this dish sends us back to barge haulers on the Volga - they say that they were treated to fish. And since the workers had very bad teeth, they had to soak the fish in kvass in order to soften it a little. Over time, they tried to diversify their meager diet - add radishes, cucumbers, carrots to fish - in general, everything that grew in their garden. That's how the okroshka appeared.
Basic ingredients for okroshka
Eggs, potatoes, cucumber, radish, sausage are considered the basis of okroshka. Okroshka can be made on kefir, mayonnaise or kvass. However, at present there are many unusual and delicious okroshka recipes that every housewife should definitely try to cook.
Homemade okroshka is the very dish that is most often prepared during the summer heat.
When the sun scorches mercilessly on the street, we don’t want hot, so the best option is to make okroshka for our family. Cooking okroshka will not take you much time, and the dish turns out to be very satisfying, in addition, healthy. It will be to the taste of absolutely everyone.
- Experiment with ingredients and dressing. Of course, traditional recipes for homemade okroshka are considered the best. However, do not be afraid to experiment - look for bright combinations of products that will appeal to your household and friends. Create, share your extraordinary ideas with your friends. Try to make the basis of the dish not meat, but fish, diversify the dish with seafood. Instead of kvass, you can use beer - let your imagination and taste fly.
- Try okroshka on kvass, prepared with your own hands. It takes a long time to cook kvass at home, and it’s also a chore, but it’s still worth a try. Perhaps this recipe will win you over so much that you will categorically refuse a drink spilled by someone else's hands. Homemade kvass is prepared as follows: a kilogram of rye bread is cut into cubes, dried in the oven. After pour crackers with 6 liters of hot boiled water, leave for 8 hours. After decant and add 10 tablespoons of sugar, 30 grams of raisins and 20 grams of dry yeast. Leave kvass to ferment for 12 hours, and then send it to cool for another same period of time.
- Prepare okroshka with homemade sourdough. If you are not a fan of kvass, try cooking a dish with kefir sourdough. It is prepared as follows: mix kefir with sparkling water in a ratio of 1: 1. Add sour cream, salt, squeeze the juice of one lemon, let it brew a little, and then pour the future dish with sourdough.
- Don't forget the mustard. Mustard added to okroshka will give the dish an interesting flavor. You just need to do it right - take the boiled yolks, rub them with mustard, sugar, and salt, add kvass. You need to pour the vegetables when the starter has cooled.
- Don't focus on ham. As a meat component, you can add veal or beef to okroshka - the dish will turn out to be more noble. If you still prefer to use sausage, opt for a high quality product so that the okroshka has a rich taste.
- Products must be fresh. Of course, the freshness of the ingredients plays an important role in the preparation of any dish, but for okroshka, the quality of the products is of particular importance. If the dish is prepared from selected fresh vegetables, it will simply melt in your mouth, and if any ingredient turns out to be spoiled, then its bitter taste will ruin all your efforts.
Okroshka calorie content
Surely those who are on a diet are wondering - is it possible for me to eat this dish? Of course you can, you just need to choose the right ingredients for cold soup, which are low in calories, contain the right ratio of proteins, fats and carbohydrates.
Calorie content depends on what ingredients are used in the composition. For example, if a dish is prepared only from vegetables with the addition of eggs, then the calorie content will not exceed 45 kcal.
It should be said that carrots and potatoes cause a quick feeling of hunger. However, radishes and cucumber compensate for this well, not allowing carbohydrates to be quickly absorbed. Accordingly, a plate of okroshka contributes to a long feeling of satiety.
A dish prepared using young pork, chicken or game contains 67 kcal. If you do not want to turn a healthy dish into an insidious delicacy, use lean meats to prepare it. Fish okroshka has 55 kcal. For her, it is best to use pike perch, sturgeon or cod.
The most delicious okroshka recipes
There are many variations of creating a delicious summer dish. We suggest you take the most common cold soup recipes as a basis for cooking and, maybe, create your own masterpiece.
Classic okroshka with kvass sausage
Ingredients:
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- radish - 10 pcs.;
- fresh cucumbers - 2 pcs.;
- eggs - 2 pcs.;
- boiled sausage - 300 gr;
- sour cream - 100 gr;
- favorite greens - to taste;
- kvass - 1.5-2 l;
- salt, mustard - to taste;
How to cook:
- Boil potatoes and carrots in their skins, cool, peel and cut into cubes.
- Boil the eggs for about ten minutes. To prevent the shell from bursting during cooking, follow two rules - the water into which the eggs fall must be strongly salted and boiling. This will allow the eggs to stay whole. To make eggs easier to peel, cool them in cold water. Separate the yolks from the whites. Finely chop the whites, and mix the yolks thoroughly with mustard and a small amount of kvass.
- Cut cucumbers and radishes into squares. To make the dish more juicy, chop the products on a fine grater.
- Chop the onion and sausage.
- Mix everything well, salt and pour the required amount of kvass.
- Don't forget to cool the dish well. Place sour cream and your favorite herbs directly on the plate.
Jewish okroshka - a simple soup recipe
Ingredients:
- boiled potatoes - 3 pcs.;
- boiled eggs - 4 pcs.;
- radish - 3 pcs.;
- cucumber - 3 pcs.;
- green onions, dill, parsley, any greens - to taste;
- water;
- kefir.
How to cook:
- We cut all the vegetables into small cubes, chop the greens, put them in a deep pan.
- We mix everything, dilute kefir with boiled water, fill it with the contents, salt to your taste.
Okroshka on mineral water with green peas
Ingredients:
- potatoes and eggs - 3 pcs.;
- cucumbers - 2 pcs.;
- parsley, green onions, dill - several branches each;
- green peas - 1 bank;
- mustard - 1 tsp;
- sour cream - 150 gr;
- mayonnaise - 100 gr;
- mineral water - 1.5 l;
- salt, vinegar - to taste;
- ground pepper.
How to cook:
- Cut boiled potatoes into cubes.
- Boil hard boiled eggs, cool and chop.
- Cucumbers can be cut into cubes, or you can grate on a medium grater.
- Drain the liquid from the jar of peas and add it to the pan.
- Add chopped herbs, mustard, salt, pepper. Season with sour cream or mayonnaise. We mix.
- Pour mineral water, stirring the contents to understand what density you want to achieve. You can add citric acid or vinegar.
- Refrigerate the dish before serving.
Okroshka on mineral water with radish
Ingredients:
- boiled beef - 300 gr;
- potatoes - 3 pcs.;
- green onion, dill - a small bunch;
- green radish - 1 pc.;
- salt, pepper, vinegar - optional;
- mineral water - 1 l;
- sour cream - 150 gr.
How to cook:
- To make the meat juicy, wait for it to cool directly in the broth, and then cut it into small pieces.
- Peel the radish, grate on a medium grater.
- Boil potatoes, cool, cut into cubes.
- Chop up the greens.
- Put everything in a saucepan, add spices, sour cream, fill with mineral water and mix well.
- Leave to cool for a couple of hours.
Okroshka on kefir
Ingredients:
- fresh cucumber;
- green onion;
- greens;
- egg;
- potato;
- boiled sausage;
- kefir;
- radish;
- lemon juice or vinegar;
- water;
- salt.
How to cook:
- We determine the proportions of products by eye, based on the desired volume of the dish.
- Cut the green onion into a deep saucepan, salt and crush.
- Add radish, cucumber and sausage, cut into strips.
- Boil the potatoes in their skins, peel, cut into cubes, put in a saucepan.
- We clean the boiled eggs, dice the protein mode, and knead the yolk with our hands.
- We mix everything, fill it with kefir and water, achieving the desired consistency.
- Salt the okroshka, add the juice of one lemon or vinegar.
- A little granulated sugar added to the dish will give it a great taste and delight gourmets. Delicious okroshka is ready.
Okroshka on the water
The name of the dish, of course, sounds a little appetizing, but in fact the dish has a very interesting taste and many nutritional properties. Yes, and not pure water is used as the basis, but, for example, water diluted with juice. Juice can be absolutely any - it does not matter. The taste of the dish becomes magnificent, and there is no need to talk about its benefits - it is obvious.
Ingredients:
- fresh tomatoes - 400 gr;
- beets - 400 gr;
- beef - 250 gr;
- potatoes - 2 pcs.;
- fresh cucumbers - 2 pcs.;
- parsnips - 2 pcs.;
- sweet pepper - 3 pcs.;
- eggs - 2 pcs.;
- green onions, sour cream, tarragon and mustard - to taste.
How to cook:
- This option involves the use of beef tenderloin, however, meat cut from the bones is no worse. You can also use offal, tongue or liver, as well as chicken or ham - whoever loves what.
- We boil the meat, be sure to salt it, do not forget to remove the foam that forms during the cooking process. We cook eggs, parsnips, potatoes in one bowl, and then cool in the refrigerator. Peppers can be baked even in the microwave, even in the oven. When the pepper is baked and cooled, it will be necessary to de-seed and chop it.
- Prepare in advance a dish in which okroshka will be prepared on the water, put chopped pepper in it. While the rest of the vegetables are cooling, prepare the filling for the okroshka. We will make it from water and a mixture of beetroot and tomato juice. We wash the tomatoes, cut them into two parts and salt well. This will allow the tomato juice to separate better.
- Next, we need to squeeze the juice from the tomatoes - you can do it manually or use a juicer. Grind the beets on the smallest grater, collect the allocated juice. Pour the remaining beetroot and tomato pulp with one liter of water and put on fire for fifteen minutes. We cool the resulting broth, decant it and combine it with the squeezed juice. This is how the freshest filling for the dish is prepared.
- We cut the meat, parsnips, fresh cucumbers into strips, peel the potatoes, rub them on a coarse grater, send them to a dish for okroshka.
- We need to separate the egg whites from the yolks, cut into strips, and grind the yolks with mustard, add sour cream with any greens you like. The main condition is that the greens should be chopped very finely. We mix all the products in a saucepan, pour in the tomato dressing, mix thoroughly again. The dish is ready - pour it into plates and treat your loved ones.
Lenten okroshka with mushrooms
Many people in the modern world have begun to fast. However, this is far from easy to do - after all, our favorite products are banned during these time frames. We are forbidden to eat animal products such as milk, meat and eggs.
However, if you delve into the lenten menu, you can understand that eating tasty and varied is quite realistic. During this period, vegetable dishes such as stews, lean soups and salads become especially popular. They provide the body with vitamins, helping to cope with depression, which occurs due to the imposed restrictions.
Lean okroshka is included in the list of allowed foods, since the ingredients for okroshka offered by this recipe are of plant origin.
Ingredients:
- salted mushrooms - 8 pcs.;
- fresh cucumber - 1 pc.;
- white beans - 1/4 tbsp.;
- Boil potatoes, cool, then peel.
- In order to properly boil the product, you need to use a lot of water - it should cover the ingredient by at least two fingers. The beans will be ready when they become soft. Please note that salting the beans should be at the very end of cooking. To reduce cooking time, you can use canned food instead of fresh. You just need to drain the water poured into the jar, and wash its contents thoroughly.
- Cut all vegetables, apples and mushrooms into equal cubes.
- Chop up the greens.
- Mix all the ingredients well in a saucepan, add all your favorite seasonings and sugar.
- Pour in kvass, stir and let cool.
Okroshka is an absolutely summer dish. It's hard to find someone who doesn't love her. In the new review, we tell you how to cook the perfect okroshka, which will be appreciated by home. It is impossible to imagine a hot summer day without fresh and appetizing okroshka. This is the perfect dish for this time of year, because okroshka is served cold. It is also a storehouse of useful vitamins and minerals.
Greens, radishes, cucumbers - these products can be consumed with almost no restrictions. The okroshka recipe is almost universal. There are not many variations on this theme, although some families still have their own culinary subtleties of preparing this dish. We tell you how to make your favorite okroshka even tastier and attract the enthusiastic glances of satisfied households and guests. Have a delicious summer!
A bit of history
Okroshka is the same hallmark of Russian cuisine, like pancakes with red caviar and Olivier salad. The meaning of this dish is in the name itself. This word comes from the root word "crush" and says that all the ingredients for okroshka must be cut very finely. It is impossible to establish exactly when okroshka appeared in Russian cuisine. The most common version refers to barge haulers on the Volga. For lunch they were given fish, which they had to soak in kvass because of problems with their teeth.
Later, the peasants began to experiment and add potatoes, radishes, cucumbers and everything that grows in their garden to the fish. So there was a little bit. Traditionally, okroshka contains the following ingredients: potatoes, eggs, carrots, cucumber, radish, sausage or ham, sour cream, kvass or kefir. The classic recipe is recognized as the best, but today there are original and tasty alternatives to the usual okroshka that you can and should try.
1. Experiment with Ingredients
The traditional okroshka recipe is rightfully considered the best. However, this does not mean that you are forbidden to experiment. On the contrary, try unusual and interesting combinations, treat your family and friends, remember your favorite recipes. Instead of meat products, fish or seafood can be added to okroshka. Okroshka may also contain mushrooms (both fresh and pickled). And you can also cook okroshka not on kvass or kefir, but on beer.
2. Try okroshka on homemade kvass
Of course, not every housewife wants to spend time preparing homemade kvass, but as an exception, it is worth a try. On homemade kvass, okroshka turns out so fragrant and deliciously delicious that you may forget about store-bought kvass forever. We tell you how easy it is to cook kvass at home. You will need 1 kilogram of rye bread (ideally take Borodinsky), 6 liters of boiled water, 10 tablespoons of sugar, 30 grams of raisins and 20 grams of dry yeast. Cut the bread into small cubes and dry in the oven. Pour the resulting crackers with hot water and leave for 8 hours. Strain. Add sugar, raisins and yeast to the liquid. Let kvass ferment for 12 hours. When a sour taste appears, send the drink to cool for another 12 hours. Ready!
3. Cook okroshka with homemade sourdough
If you don’t really like kvass or want to experiment, then cook okroshka on kefir sourdough. This is another popular option for preparing a favorite dish of Russian cuisine. To prepare such a starter at home, you need to mix highly carbonated water and kefir in a 1: 1 ratio. Add the juice of one lemon, as well as sour cream and salt to taste. Let's insist. Pour the prepared ingredients for okroshka with the resulting sourdough and enjoy a delicious meal.
4. Pay attention to mustard
Some housewives add mustard to okroshka. How to do it right? Boil the eggs (as much as you need), remove the yolks from them. Then you need to grind the yolks with salt, sugar and mustard. Add kvass. Refrigerate the starter. Then everything is quite simple: pour vegetables and add sour cream.
5. Go beyond ham
Someone likes okroshka with sausage or ham, and some add beef or veal meat to it. It also turns out very tasty and even noble to some extent. If you still opted for sausage or ham, then buy the highest quality product. Only in this case, the okroshka will turn out to be rich and very tasty.
6. Choose only the freshest products
And of course, do not forget to check all products for freshness. This should always be done, but for okroshka this rule is as relevant as possible. The fact is that if all the ingredients are fresh, then okroshka will literally melt in your mouth, and its delicate and at the same time rich taste will turn your head and taste buds. If some ingredient is stale, then there is a risk that it will negatively affect the final result.
Okroshka recipes
1. Okroshka with kvass ham
Here is a recipe for a classic okroshka with kvass ham, which must be cooked to capture the essence of this delicious dish.
2. Okroshka with radish on kefir
Okroshka can also be cooked on kefir. It turns out it is no less tasty than the version cooked on kvass.
3. Vegetarian okroshka
Okroshka can be vegetarian! If you do not eat meat, then do not rush to get upset. Prepare a vegetarian version of okroshka, you will like it!
4. Fish okroshka on kvass
You can replace the usual ham with fish and cook fish okroshka on kvass. It will turn out very original and tasty. A great way to bring something new to your favorite recipe!
5. Okroshka with shrimps
The options for using seafood in the preparation of okroshka do not end there. You can add shrimp to the okroshka. The valuable protein from which they are made will fit perfectly into the light concept of this summer dish. Enjoy your meal!
What is needed for okroshka? The list of ingredients has been known for a long time. This familiar dish appeared in Russia many years ago, its origin lies at the very origins of Russian cuisine.
A very simple, light, quick, beneficial and satisfying dish will add variety to your menu. Do not torture yourself in the summer in the heat with complex and heavy dishes! Prepare yourself a better saucepan of delicious okroshka.
What is needed for okroshka on kvass, on kefir, on whey and other bases? Let's find out.
But first, let's find out what okroshka is, and then we'll learn how to make okroshka. Okroshka is a cold soup that is loved in Russia and Ukraine. It is usually prepared from products that are easily found in the garden or in the nearest shop with vegetables and fruits. All the ingredients are inexpensive, they last a long time, and they give an amazing taste.
By the way, making okroshka is very easy, everyone can cope with the execution of this dish: both novice housewives and children. And the stomach will enjoy the combination of light foods that are easy to digest in the heat.
What you need to know about cooking classic okroshka?
Each housewife imagines how to make okroshka on kvass and how to make it lighter, or, on the contrary, reduce its satiety. For example, sour cream in okroshka on kvass will add “heaviness” to the dish. And if there is okroshka seasoned with sour cream, with bread, then you will be full for a very long time.
Milk whey as a dressing reduces satiety, but gives okroshka a light and very unusual taste.
Okroshka, made on kefir, will help the stomach to improve its functions.
Okroshka on ayran or tan will give the dish a taste unlike anything else.
A few secrets for a good okroshka
What is needed for okroshka? For starters, good homemade kvass. To prepare it, you will need sourdough. It can be made from a mixture of wheat, buckwheat and rye flour, as well as barley and rye malt. Malts should be fermented with mint.
Good kvass has a whitish hue and a sour taste.
Of course, okroshka can be prepared with store-bought kvass. But the experience of this dish is a little different.
Put meat or poultry in the right okroshka. Especially tasty is okroshka on beef, chicken or turkey meat. It is better to use varieties of meat that do not have too much fat. It still turns out very satisfying.
Meat is not always on the list of what you need for okroshka. For quick cooking, boiled sausage can be used instead of sausage.
Cut all the ingredients included in the dish equally. You can do it with straws, or you can do it with cubes. Stick to one style of slicing to make the okroshka look prettier.
Prepare the dressing for the dish. Separate the whites from the yolks. Grind the yolks together with spicy mustard. Add sugar to the mixture, stir. Add sour cream and some kvass. Then stir the dressing properly.
Before you add green onions to the okroshka, you can grind it together with table salt. So he will allocate more juice and okroshka will become more fragrant.
There is a way to fill okroshka well, very quickly and not mess with kvass. We will need very carbonated mineral water and kefir. You need to mix the dressings 1 to 1. You also need to squeeze lemon juice into the dish, and add sour cream as a sauce. Salt everything. The dressing needs to be slightly brewed separately, then it can be poured with vegetables, meat and eggs chopped for okroshka.
There is also a very masculine variation of okroshka, which cannot be called ordinary for the Russian ear. In addition to standard cucumbers and radishes, potatoes, eggs and meat, it also includes 50 g of shrimp. Pour such okroshka with dark beer. You can fill with mayonnaise and your favorite spices.
Such okroshka with non-alcoholic beer can be consumed even at lunch on weekdays.
Here are a couple of interesting ways to cook this favorite dish.
Classic okroshka, delicious recipe with photo:
What you need for okroshka (for 5 servings):
1. Potatoes in uniform - 5 pieces
2.Fresh medium cucumber - 4 pieces
3. Boiled egg - 2
4. Radishes - 7 radishes
5. Lean meat (cooked) - 300 g
6. Greens (parsley, dill, green onion) - each type in a bunch
7.1 tablespoon mustard
8. Sour cream 100 g
9. Spices (sugar, salt, ground black pepper - be guided by your taste)
10. 1 liter of homemade kvass
Clean all the listed components of the dish, cut in the same style. Peel the eggs and separate the whites from the yolks. We will rub the yolks. So we cut only proteins.
Prepare a dressing for our dish: rub the yolks together with spicy mustard, add salt, sugar, sour cream and kvass, mix.
Add dressing to okroshka, sprinkle with herbs on top.
Now mix all the ingredients well to distribute the dressing and pour the okroshka with kvass. The dish needs to be infused for 30 minutes in the refrigerator, and okroshka can be served.
Another version of okroshka is very popular in the southern part of Russia. Fish is used for its preparation. What do you need for okroshka with fish?
two potatoes;
1 cucumber;
2 large or 3 medium boiled eggs;
Greens (dill, onion, parsley - grind with salt);
1 glass of cranberries;
300-400 g fillet of pike perch.
Preparation of okroshka with fish:
Take an ice mold, put a cranberry into each compartment and fill with mineral water. Then freeze.
Pour a glass of cranberries with a liter of boiling water, let it brew. Then strain, squeeze the berries.
Cut vegetables and eggs.
Put the fish in a plate, fill with a mixture of vegetables and eggs. Top with chilled cranberry infusion. At the end of cooking, put ice cubes with berries frozen inside in okroshka, sprinkle everything with herbs.
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