Okroshka is everyone's favorite summer dish. Meat eaters can't wait to get meat okroshka with sausage, but what should those who are on a diet or proper nutrition do? The recipe for vegetarian okroshka with kvass will fit perfectly into the diet menu. Okroshka without meat makes you light and full at the same time. Don't believe me? Let's check.
The most “calorie-dense” ingredient in our cold Russian soup is boiled potatoes. Although how high in calories is it when it only has 82 kcal?
Below is the calorie content of all the main ingredients for okroshka:
- boiled potatoes – 82 kcal
- green onions – 40 kcal
- fresh dill – 38 kcal
- lemon – 29 kcal
- homemade kvass – 27 kcal
- radish – 19 kcal
- fresh cucumber – 15 kcal
Shall we go cook? Persuaded? We use products from the list.
Chop green onions into small rings. With onions we will have a special process.
Pour into a bowl. Add salt.
The onion must be lightly squeezed until juice forms.
A little lemon juice.
Add chopped dill.
Three boiled potatoes on a coarse grater. Potatoes for okroshka must be boiled in their skins for no more than 15 minutes. New potatoes are cooked for 5 to 10 minutes after boiling.
Pass the radishes through a coarse grater.
Three fresh cucumbers.
Take a plastic or wooden spoon. Carefully mix the resulting okroshka salad.
Place 200-250 g portions on a plate. Fill with chilled kvass, excluding sour cream and mayonnaise. Vegetarian okroshka with kvass is ready! Serve immediately.
How sometimes you want to come home from the street on a hot summer day, open the refrigerator and take out a plate with a pre-prepared aromatic okroshka mixture, pour chilled kvass over everything and satisfy your hunger with cold and refreshing okroshka!..
For many, okroshka will remind you of childhood, holidays in the village with your grandmother... There are so many options for preparing okroshka! A huge amount, and you can use whatever dressing for okroshka you prefer - kvass, kefir, whey, mineral water, whatever your heart desires. You can even simply season the okroshka mixture with mayonnaise and eat it as a salad; by the way, I really love this option. Today we use the most common method of preparation - okroshka with kvass - a classic recipe, so how to cook okroshka...
Ingredients
- boiled sausage, or frankfurters, sausages (200-300 g)
- medium-sized potatoes (3-4 pcs.) - 300 g.
- small cucumbers (2 pcs.) - 300 g.
- radishes (8 pcs.) - 200 g.
- eggs (3-4 pcs.)
- dill, green onion (one small bunch each)
- sour cream
Okroshka with kvass classic recipe
Cutting the ingredients
1. Cooking okroshka does not require any special skills or culinary talents. The whole algorithm of actions is to cut all the ingredients into cubes or strips and mix. Sausage can be replaced with sausages or sausages. Let the jacket potatoes and eggs cook.
Wash and dry cucumbers, radishes and herbs. Next, all products - sausage, cucumbers and radishes should be cut into small cubes. If the radish is large, cut it into four parts and then cut each part into slices; if small, cut it into round slices; you can also grate it. Okroshka - step-by-step recipe with photos.
Chop potatoes, eggs and herbs, mix
2. I have young potatoes, so I peeled them, boiled them and cut them into cubes. Next, cut the eggs and herbs - green onions and parsley with dill, and add them to the rest of the chopped products. Place all ingredients in a deep bowl and mix. Okroshka - step-by-step recipe with photos.
3. Everyone will salt and fill the finished dish with kvass; without seasoning with kvass, the okroshka mixture can be stored in the refrigerator for several days and will not spoil. I seasoned the mixture with mayonnaise for myself, it’s delicious, I recommend trying it. How to cook okroshka - step-by-step okroshka recipe with photos.
Okroshka belongs to the group of cold soups and is prepared from vegetables and other products, vegetable broths, kefir, and whey. Kvass not only improves the taste of the dish, but also enriches it with valuable nutrients.
The name “okroshka” itself comes from the word - crumble all the ingredients that make up a cold soup. Therefore, vegetables, meat, sausages and other products included in these soups are cut into small cubes or short strips. Green onions are thinly sliced, and in some recipes they are even crushed with a wooden pestle with a little salt until the juice appears.
The rough skin of cucumbers is peeled; if the skin is tender, it is left. The whites of hard-boiled eggs are finely chopped, and the yolks are ground with some sour cream, mustard, salt, sugar and diluted with bread kvass.
Kvass for okroshka is prepared at home or purchased industrially. Okroshka tastes better with homemade kvass.
Okroshka with kvass: how to cook okroshka with meat and perfect taste
Products for 5 servings:
- 250 g boiled meat
- 1500 ml bread kvass
- 120 g green onions
- 150 g (2 pcs.) fresh cucumbers
- 250 g (3 pcs.) boiled potatoes
- 100 g sour cream
- 2 boiled eggs
- 1 tablespoon sugar
- 10 g prepared mustard
- salt, dill - to taste
Preparing okroshka with kvass:
- Boil the potatoes in their skins (in their skins), cool and cut into small cubes.
- Cut fresh cucumbers (if you need to peel them) into small cubes.
- Also cut the hard-boiled egg whites into small cubes.
- Grind the yolks with some sour cream, mustard, salt, sugar and dilute with a small amount of kvass.
- Chop cold boiled beef (you can use lean pork or lamb) into small cubes.
- Finely chop the onion and dill.
- Combine everything in a saucepan and mix, add the remaining sour cream. The dish is ready.
This recipe can be prepared with a meat set of different meats: tongue, ham, pork, veal (3 - 4 types of meat, 25 g each for 1 serving).
Okroshka with kvass - classic recipe with sausage
Ingredients:
- kvass - 5 glasses
- fresh cucumbers - 200 g
- ham (or boiled sausage, can be halved) - 100 g
- sour cream - 100 g
- boiled eggs - 2 pcs.
- mustard - 1 teaspoon
- sugar - 1 teaspoon
- salt + green onion - to taste
How to cook okroshka with sausage:
- Hard-boil the eggs, cool, peel, and separate the whites from the yolks.
- Grind the yolks with sugar, yolks, mustard.
- Grind the whites separately.
- Cut the cucumbers into short strips.
- Chop the onion and grind with salt until juice forms.
- Cut the sausage into pieces.
- In a separate bowl, mix the prepared ingredients and add kvass. Ready.
Okroshka recipe: how to cook okroshka with cucumber herb - quick recipe
Ingredients:
- boiled potatoes - 50 g
- horseradish - 1 tablespoon
- sausage (or boiled chicken) - 50 g
- kvass - 300 g
- borage - to taste
- sour cream - 1 tablespoon
Preparation of okroshka with cucumber herb:
- Finely chop the boiled potatoes.
- Grate horseradish or take ready-made horseradish.
- Finely chop the egg white.
- Grind the yolk with salt and mustard.
- Cut sausage or chicken into cubes.
- Wash and chop the borage leaves.
- Combine all ingredients in a bowl and pour kvass. Add salt, season with sour cream and mix everything well. If desired, add chopped green onions and dill.
You've got a quick okroshka with an extraordinary taste.
Ingredients of okroshka: with sauerkraut and sausage - an unexpected taste in a hurry
Ingredients:
- bread kvass - 1 liter
- sausage - 100 g
- sauerkraut – 150 g
- green onions - 4 tablespoons
- fresh cucumbers - 1 pc.
- boiled potatoes - 3 pcs.
- sour cream - 3 tablespoons
- boiled egg - 2 pcs.
- mustard - 1 teaspoon
- dill - 2 tablespoons
- salt, sugar - to taste
Preparing the recipe:
- Cut the sausage into small strips.
- Cut the cucumbers into small cubes.
- Cut the cabbage into small pieces.
- Grind green onions with salt.
- Grind the yolks and mix with mustard.
- Combine all ingredients in a container, add salt and pour kvass. Ready.
Okroshka recipe: this is how our grandmothers made spring okroshka
Ingredients:
- borage leaves
- dandelion leaves
- sorrel leaves
- green onions
- dill
- boiled potatoes - 1 pc.
- boiled egg - 1 pc.
- sour cream - 1 tablespoon
- kvass - 0.4 liters
- salt, sugar - to taste
Preparation of spring okroshka:
- Soak cucumber leaves in saline solution for 30 minutes. Then wash and finely chop.
- Leaves of dandelion, sorrel, green onions, dill - finely chop.
- Cut potatoes and eggs into cubes.
- Mix all prepared ingredients, pour in kvass and add sour cream. Ready. You made the okroshka of our ancestors.
Okroshka and kvass. How to cook okroshka with radishes
Ingredients:
- 600 g bread kvass
- 150 g radish
- 200 g beef (or sausage)
- 100 g sour cream
- 2 boiled eggs
- 2 teaspoons sugar
- 1 teaspoon mustard
- 2 tablespoons chopped dill
Preparing okroshka with radishes:
- Cool the boiled meat and cut into pieces.
- Cut the radishes into small slices and mix with the meat.
- Chop the green onions and grind with salt.
- Finely chop the eggs.
- Mix all ingredients, season with sour cream and dilute with kvass.
Okroshka with the refreshing taste of summer is ready.
A unique recipe for okroshka with kvass - video recipe
Here are the best recipes for okroshka with kvass. Happy cooking and good appetite!
Okroshka is considered a national Russian and Ukrainian dish, served cold. Something between a soup and a main dish, it is ideal for the summer menu. Firstly, it is prepared from simple products, which during the summer season are sure to be found in the garden or on the market at an affordable price. Secondly, there are simply no problems with the question of how to make okroshka. And thirdly, a cool vegetable and meat platter will please the stomach, which does not want to digest heavy food in the heat.
5 secrets of a classic dish
Every experienced housewife has several solutions in her arsenal on how to make okroshka with kvass. To add satiety to the dish, add sour cream. And in order to, on the contrary, reduce satiety, but add piquancy, whey is poured in. To help the stomach and intestines, it is important to prepare okroshka with kefir, and if you want to surprise guests and loved ones, use the Caucasian lightly carbonated fermented milk drink ayran.
Such a multiple number of variations does not complicate the question of how to prepare okroshka. Especially when it comes to a classic dish. Everything is simple with him, the main thing is to follow a few rules.
- Use homemade kvass. To prepare it you will need wheat, buckwheat and rye flour, as well as a leaven of barley and rye malt fermented with mint. This product turns out to be sour and white in color. In order not to complicate the preparation of okroshka, the recipe can be adapted to store-bought kvass. It is only important to use a drink with minimal sugar content.
- Use meat. A recipe for okroshka with kvass is unthinkable without boiled beef, chicken or turkey. Low-fat varieties are usually used, which allow even meat okroshka with kvass to be considered dietary; its calorie content rarely exceeds 60 Kcal per 100 grams of dish weight. This option is also very satisfying and men like it. You can replace meat products with boiled sausage.
- Cut vegetables the same way, such as into strips or cubes. Sometimes recipes recommend grating some of the ingredients and chopping some. But be prepared that in this case the dish may look unappetizing.
- Be sure to prepare the dressing! It is this that will give the rest of the ingredients bright flavors. Separate the boiled yolks, grind them with mustard, add sour cream and sugar, mix. Add a little kvass to the mixture, and only then season the chopped ingredients.
- Before adding green onions to the dish, grind them with salt.
Classic okroshka
We invite you to find out how to properly prepare okroshka with kvass; a recipe with photos will help you clarify all the nuances!
So, what do you need for okroshka? Very little:
- boiled potatoes in their jackets - 5 pcs.;
- fresh cucumber - 4 pcs.;
- boiled egg - 2 pcs.;
- radishes - 7 pcs.;
- boiled lean meat - 300 g;
- dill, parsley, green onions - 1 bunch each;
- mustard - 1 tablespoon;
- sour cream - 100 g;
- sugar and salt, black pepper - to taste;
- kvass - 1 liter.
Preparation
- The ingredients should be cleaned and cut equally. Divide the eggs into yolks and whites, cut only the whites.
- Prepare the dressing: grind the yolks with mustard, mix with sugar and sour cream, pour in a little kvass.
- Pour the dressing into the mixture, add chopped herbs and onions, grated with salt.
- Mix and pour kvass. Let it sit for 30 minutes in the refrigerator.
Classic with a hint of bitterness!
The recipe for okroshka with kvass, which uses not radishes, but radishes, is also a good classic. This dish is called monastery-style okroshka and is especially popular with men. It uses a large amount of meat, and adds radish to add spiciness. Unlike radishes, this vegetable does not lose its bitterness, and also has a slightly salty taste, which is very suitable in this context.
Okroshka with radish - recipe
Prepare kvass. It will require:
- rye crackers - 500 g;
- yeast - 25 g;
- dried mint - 20 g;
- sugar - 1 glass.
- water.
Preparation
- Crush the crackers into small pieces, put them in a container and fill them with 5 liters of boiled water, heated to 80°C.
- Leave to infuse for 4 hours. Drain the resulting infusion, save it, and pour 2 liters of warm water into the crackers and leave for 3 hours.
- Mix both infusions and add sugar.
- Add a little infusion to the yeast and dilute it. Transfer them to the infusion, add mint.
- Leave to ferment for 12 hours in a warm place.
- Strain the drink and cool.
To prepare okroshka you will need:
Hello my dear! Spring, to be honest, is not pleasantly warm yet. Even though the snow has melted and the sun has appeared, it is still a little cold. However, the summer is still promised to be hot. Oh, these weather forecasters! But let's hope we weren't wrong this time.
And if so, then I want to continue the topic about okroshka. In the previous topic, I already wrote about how to do it on . Today we will have it at , the most popular dressing for cold soup. And it is on it that I most often prepare this dish for my people.
Just the day before yesterday I was preparing it, and I really wanted summer to begin as soon as possible. After all, it tastes even better when cooked with fresh vegetables. And the smell and taste of fresh greens, collected directly from the garden and cut into okroshka, cannot be compared with anything.
Can you imagine that there are people who have never tried this soup? I had never even imagined this before.
However, I had the opportunity to vacation in Crimea with my son, his friend and that boy’s mother. So, in that family it was not customary to cook okroshka and the poor boy never tried it. And the saddest thing was that he didn’t even like her - cold and sweet. But mine gobbled up both cheeks. This is how it happens!
Well, I hope such people are in the minority and you, dear friends, will appreciate the recipes I offer. It's amazing that even such a simple dish can be prepared in so many different ways.
Boiled potatoes are often used in many recipes. I like to boil it in its skin, and then peel it when it has cooled. But this is not important, if you don’t like it in its uniform, peel it raw and then cook it. By the way, also pre-boil the eggs and cool.
This is exactly the recipe I make. I cut more at once, because I eat it very quickly. And besides, I use part of the mixture as a salad, season it with vegetable oil, or mayonnaise, or sour cream. Although I hardly surprised anyone with this, many people do this.
Ingredients:
- Kvass - 1-1.5 l
- Boiled sausage – 300 gr
- Cucumber – 300 gr
- Radish – 200 gr
- Boiled potatoes - 500 gr
- Boiled egg - 3 pcs.
- Greens - to taste
- Salt pepper
- Sour cream
1. Cut potatoes and sausage into small cubes. Finely chop the eggs. Wash the radish and cut into thin slices.
2. We continue to chop the ingredients for the soup. Now cut the cucumbers into cubes. Chop the greens into small pieces and crush them a little, so they will release juice for an amazing aroma. . Finally, put all the ingredients in one bowl, add salt, pepper and mix. Pour the kvass into plates.
And sour cream is required for dressing in plates, if desired. Personally, I really like it with sour cream.
Step-by-step recipe for summer soup with meat, but without potatoes
This is the Tatar-style okroshka method. Thanks to the mustard, it has a slightly piquant taste. But, I want to tell you, this does not at all spoil the overall impression when you eat it. It's just amazingly delicious. The recipe also indicates a certain mysterious “katyk”. This is a Tatar thick fermented milk product, you can replace it with available analogues.
Ingredients:
- Boiled beef - 400 gr.
- Boiled eggs - 5 pcs
- Cucumbers - 4-5 pcs.
- Green onions and dill - a bunch each
- Salt to taste
- Mustard - 2 tablespoons
- Kvass - 1.5 l
- Katyk (can be replaced with thick yogurt or sour cream)
1. Separate the egg whites from the yolks. Set the whites aside for now. Mash the yolks with a fork with mustard until smooth. Transfer the mixture into a saucepan and fill with kvass. Stir and refrigerate.
2. Chop the green onions and place in a separate bowl, add salt and mash. This is done so that the onion releases its juice and aroma.
3. Cut the remaining ingredients - meat, cucumber and egg whites - into strips and add to the onion. Finely chop the dill and add to the rest of the ingredients. Mix everything and put it in the refrigerator so that the okroshka is properly saturated with all the juices.
4. Pour the kvass directly into the plate and add katyk (or sour cream). Bon appetit!
Cold soup with mustard and horseradish
You can try making spicy okroshka using this recipe. Plus, cutting and arranging vegetables is already different from those suggested above. But it turns out spicy and tender at the same time. Try cooking this way too. And the set of products is standard. If desired, you can replace sausage with boiled ham, reduce or increase the proportions of ingredients.
Ingredients:
- Boiled sausage – 200 gr
- Cucumbers - 2 pcs.
- Eggs - 6 pcs
- Radishes – 5 pcs.
- Potatoes - 2 pcs.
- Dill, green onions, parsley - a bunch each
- Mustard - 1 tablespoon
- Horseradish - 1 tablespoon
- Salt - to taste
- Bread kvass
1. Place eggs in boiling water and cook for 10 minutes. Then cool, peel and cut into cubes. Place in a deep dish or pan. Cut the sausage into cubes too and add to the eggs.
2. Peel the cucumbers and cut into slices. Cut the radishes into small cubes. Chop all the greens. And put everything in a dish.
3. Boil the potatoes, cool them and peel them. Grate it on a coarse grater and add to the vegetables. Salt all the products, mix and our okroshka mixture is ready.
4. Mix horseradish with mustard. You will get a spicy sauce. Pour the kvass directly into the plate, add sour cream and sauce. That's it, enjoy this refreshing soup.
Video on how to properly prepare okroshka
And for those who like to watch recipes rather than read, I found an excellent video. The recipe is suitable for cooking not only with kvass, but also with other dressings. And if you don’t season it with anything liquid at all, you’ll get an excellent summer salad.
The set of products is quite classic, but there is a “zest”. And not even alone. So take a look and perhaps this method will become your favorite.
The most delicious meatless meatless recipe
Here's another recipe. Try okroshechka Tambov style. It can be called lean, since no meat is added here. But, prepared in this way, it will be very aromatic and truly summery, especially if all the vegetables are taken only from the garden.
We will need the following ingredients:
- Boiled potatoes - 3-4 pcs.
- Boiled eggs - 4 pcs
- Cucumbers - 5-7 pcs.
- Radishes - 10-12 pcs.
- Green onions and dill - a bunch each
- Salt - to taste
- Sour cream 10% – 150 g
- Kvass - 1 l
1. Chop the green onions fairly coarsely and place in a bowl. Add 0.5 teaspoon of salt and grind it into a paste. Transfer to a dish in which you will place all the ingredients.
2. Grate the radishes on a fine grater directly into the dish. Peel the cucumbers and grate them into the dish in the same way.
3. Mash two boiled eggs thoroughly with a masher in a separate bowl. And then add to the rest of the vegetables.
4. Leave one potato, crush the rest of the boiled potatoes into puree and add to the common dish. It is better to mash the potatoes while they are still hot, straight from the stove.
5. And now crush all the vegetables and eggs in the dish with a masher.
6. Then take the remaining potatoes and eggs and cut them into cubes. Add to dish.
7. Season everything with sour cream, stir and gradually add kvass, stirring. Leave to sit for 30 minutes. When serving, sprinkle finely chopped dill on a serving plate.
The okroshka will turn out very aromatic, rich and simply incredibly tasty.
I am sure that you have discovered at least one new recipe for yourself today. I advise you to try cooking it in different ways and every time you will delight yourself and your family with a unique soup.
That’s all for today, but soon there will be more new, delicious recipes. All the best to you!
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