In my family, okroshka is one of the most favorite dishes. We eat it almost every day throughout the summer. But when spring comes, the sun warms up and wild garlic appears in the forests, then the okroshka season immediately begins. Wild garlic adds special freshness and piquancy to the dish.
For 1 serving we need:
- 2 potatoes
- 1 egg
- 1 fresh cucumber
- 5 medium radishes
- 5 stalks of wild garlic
- 50 g boiled sausage
- 2 stalks green onions
- fresh dill
- kvass ( optional kefir, mineral water, ayran, etc.)
- salt, sour cream/mayonnaise
Boil potatoes in their skins. Boil the eggs. Peel potatoes, eggs and cut into cubes. Wash the radishes and cut off the ends. Cut radishes and cucumbers into cubes. Wash the wild garlic, cut off the ends and chop, but not finely. Chop the onion and dill. Cut the boiled sausage into cubes. Mix all the ingredients, add salt, add kvass or kefir or mineral water, season with sour cream or mayonnaise and you can enjoy delicious okroshka.
Bon appetit!
Okroshka(from the verb crumble- finely chopped) - a traditional dish of national Russian cuisine, cold soup.
Okroshka is a mixture of finely chopped vegetables with a neutral taste (for example, boiled potatoes, turnips, carrots, rutabaga, fresh cucumbers), herbs (finely chopped green onions, parsley, dill, celery, chervil, tarragon), hard-boiled eggs, seasoned with a special okroshka dressing made from kvass or cucumber brine, ground in a small amount, mustard, green onions, black pepper, horseradish and egg yolks, again filled with special okroshka kvass or okroshka kvass in half with ordinary bread, and seasoned with sour cream.
Okroshka, in addition to vegetables, can also be meat or fish. In these cases, meat or fish are added to the vegetable part of the okroshka in a 1:1 ratio to vegetables.
The meat for okroshka is boiled, lean, and of different varieties. In the old Russian okroshka they preferred to combine the meat of pig, turkey and black grouse, that is, tender pork, poultry and game. The choice of different types of meat is due to the fact that okroshka was originally made from leftover meat from the preparation of various dishes. Nowadays it is quite acceptable to use boiled beef with poultry.
Suitable fish for okroshka include tench, pike perch, and sturgeon, since their meat is sweet, neutral and not very bony; sea fish include only cod. The fish in okroshka is carefully boiled for a short time and cut into cubes.
Currently, when preparing okroshka at home, boiled sausage (usually low-fat varieties, such as Doktorskaya or Molochnaya) and ordinary bread kvass are often used as a replacement for meat; okroshka dressing is not prepared.
Okroshka can be prepared exclusively with kvass. However, various versions of cold soups have spread, which are mistakenly called okroshka. The following products are used as the liquid base of the soup: whey, beer, diluted vinegar, kefir, ayran, mineral water, meat broth, kombucha, beet broth, cucumber pickle, tomato juice and mixed vegetable juices. Some similar dishes have something to do with completely different soups: the so-called 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.
Cold soup okroshka with wild garlic (kalba)
Perhaps I will not describe all the advantages of this amazing refreshing soup. I’ll just say that this is just one of the many options for preparing it, in which the place of ordinary greens in the soup will be taken by wild garlic, or as we call it - Kalba.
Ingredients (take in arbitrary proportions, focusing on the taste of consumers):
- potato,
- eggs,
- boiled sausage, preferably without fat,
- fresh cucumber and radish,
- fresh wild garlic (kalba),
- mayonnaise,
- bottled drinking water,
- salt and vinegar - to taste.
Recipe for cold okroshka soup with wild garlic (kalba):
- Peel the potatoes, wash the eggs. Place both products in boiling, lightly salted water and boil until tender.
- While the potatoes and eggs are boiling, you can quickly cut the boiled sausage and pre-washed cucumber and radish into cubes (it is not necessary to peel the vegetables).
- Next, we clean the wild garlic, wash it and chop it as you usually chop onion or dill for okroshka.
- Place all prepared (chopped) products into a convenient, spacious saucepan. There we cut the cooled boiled eggs and potatoes into cubes.
- All that's left to do is fill it. Some people prepare okroshka with kefir or kvass, but I prefer to make it with plain water seasoned with mayonnaise. For my taste, it turns out lighter and more refreshing. First, we dilute the mayonnaise in a small amount of water - this way it will disperse better - and pour it over the food. Then add more water to the desired thickness of your okroshka.
- Lastly, add salt to the okroshka (be careful! Kalba does not require a lot of salt) and acidify it with vinegar (you can replace it with lemon juice).
- Cool the okroshka in the refrigerator and serve.
Spring theme...
Good day to you, dear hulinars!
Summer is just around the corner, it will soon be stupefyingly hot... But there is one more fact that marks the end of spring, at least here, here in Siberia. This is not a fucking pagan holiday, as many might think, everything is much more prosaic, in the spring, kalba grows in the taiga. Many people call it wild garlic, but in the local dialect it is exclusively Kalba! By the way, as a child, I was quite surprised when they told me that they had never heard of kalb outside the Kemerovo region. In our country, this plant is so strongly connected with the everyday life of the population that stooped old women selling bunches of calba for fifteen rubles are also an integral part of the picture of spring, like, say, bright green birch leaves, or gobies that have thawed from under the snow since winter. For about one and a half to two months a year, the air is filled with a kalbichny smell, so persistent and pungent that onions and garlic take longer to reach it than to China. If you tasted something with kalba in the morning, then neither anti-policemen, nor chewing gum, nor even a gas mask will save you from it.
But, despite this negative feature, the thing in the snack is simply irreplaceable, and it’s full of vitamins. It has a very beneficial effect on sleep, there is a suspicion that this is a protective reaction of the body so as not to spread the acrid stench. But what I really love with kalba is okroshka. It may be boyan, but I can’t give any light to this dish, especially since it’s possible to eat it only a couple of weeks a year. It’s just that if the kalba outgrows, it will become woody and it is completely impossible to use it in okroshka.
1) Chicken breast.
2) Own, Kalba (ramson), the accompanying greenery of the model " dill».
3) Couple eggs(I don’t even mention chicken...).
4) Cucumber, radish, potato(I hate it when there are a lot of potatoes in okroshka, it’s some kind of crap and not okroshka comes out...).
5)Horseradish dining room (not walrus...).
We grab the kalba, this is what a “ripe” kalba should look like:
Peeled and washed, already quite spicy, but still tender and aromatic, not nasty wooden bamboo. We cut the cabbage leaves quite thinly, and an appetizing smell wafts through the kitchen.
We will need the cuttings of the kalba later, and dump the leaves into a bowl, and plan the radishes there too:
Boiled chicken breast...
Egg white (we will need the yolk again later)…
Some boiled potatoes...
Sprinkle with greens...
Now the dressings are kalba cuttings, they need to be crushed and ground with salt, after which an excellent dressing will come out of them. Next: grind the egg yolks with a spoonful of horseradish, you can throw in a little mustard, but this is for those who like to cry...
Well, it's ready. We fill it exclusively with tan or yogurt, mix, sniff, and the hand itself reaches for the refrigerator for a bottle of vodka, because not drinking with such okroshka is not even a crime, but banal debility!
Don't believe me? Well, take a closer look...
Better yet, try it!
There are a great many varieties of okroshka - from the usual one made with village bread kvass to okroshka made with kefir, sour cream, factory-made sweet kvass, and water with vinegar. The composition of okroshka is just as diverse: beet tops, herring, chicken, beef, sausage, potatoes, radishes, cucumbers and much, much more, depending on the traditions of the place of residence and simply the habits of the family.
Today I will introduce you to okroshka, familiar in our family - kvass with wild garlic.
We always made this kind of okroshka in the spring, when the snow melted and the first leaves of young, aromatic wild garlic appeared.
A few words about wild garlic, what it is and what it is eaten with :):
Ramson, or Bear's Onion, or Wild Garlic, or Flask (lat. Állium ursinum) is a perennial herbaceous plant; species of the genus Allium of the Allium family (Alliaceae).
The leaves are used raw and pickled, in hot dishes, in bread and pies.
Ramson is widespread in many regions of Europe, northern Asia, and is found in North America, the Caucasus, the southwest of European Russia, Siberia, and the Far East.
In the wild it can grow up to the tundra zone. It grows mostly in shady forests, in valleys, near rivers, and is less often cultivated as a garden plant. The most delicious leaves are those grown at a temperature of 12-17°C. At temperatures above 20°C, the taste, like all onions, deteriorates, especially in dry weather.
Ramson is grown as a cultivated plant, but wild wild garlic is more often collected. Especially a lot of wild garlic is collected en masse in the south of the Far East and on Sakhalin, where, in fact, I am from. :)
We, of course, brought some wild garlic bulbs with us, but it hasn’t grown enough yet. Last year, I discovered that you can also buy wild garlic in Moscow, although not as juicy and aromatic as the Sakhalin wild garlic, but still it is, and therefore I was looking forward to spring :).
So, Okroshka with wild garlic and kvass.
Required Products:
Kvass (1.5 l, of course homemade bread is better, but they don’t sell that kind, and to be honest, I was too lazy to make it at once, so we used the usual factory one)
Potatoes (2-3 medium-sized roots)
Boiled sausage (300 gr)
Eggs (5 pcs)
Radishes (1 bunch, approximately 10-12 pieces)
Fresh cucumbers (3-4 medium-sized)
Parsley, dill, green onions (a bunch, about 50-75 grams each)
Ramson (1 bunch, 100-150 g)
Mustard, horseradish, sour cream (to taste).
Preparation:
Boil the potatoes until done (in their skins, put in cold water and cook after boiling for about 20-30 minutes, depending on the size of the root vegetables, check for doneness with a fork), eggs and sausage. I usually boil eggs along with potatoes, but I take them out earlier - 7-10 minutes after boiling.
While some of the ingredients are cooking, you can take care of the vegetables and herbs - wash them and dry them.
We cut the cucumbers the way you are used to cutting them for salad - half rings, quarter rings, small or large cubes, strips - it doesn’t matter.
In the same bowl we cut dill and wild garlic.
Add a little salt and lightly mash them with a masher. Very lightly, just enough for the juice to come out a little. This is necessary so that these most aromatic of our components give their taste and aroma to our entire cold soup))).
The next step is cutting the rest of all the greens and radishes (the shape of cutting the radishes is also at your discretion, but it will still look much more aesthetically pleasing if it matches the shape of the cucumber).
Peel and cut the boiled eggs into small cubes.
We do the same with potatoes,
and sausage.
Mix everything well.
Actually, you did all the most important things.
If you plan to use the okroshka you prepared on one day, then you can continue to cook it in the same pan. I usually serve each on a separate plate, because I make a lot of cuts - for two or three days.
If making in a saucepan:
salt the mixture, pepper it and fill it with kvass - determine the thickness of the okroshka yourself, as your family likes it. When you pour it into plates, I recommend also serving mustard, horseradish and sour cream on the table, so that everyone can add it to their own taste. Personally, I add about half a teaspoon of mustard and horseradish, and a tablespoon of sour cream to the plate.
If you did it for several days, then add kvass and salt directly in portions. The recommendations for mustard and horseradish with sour cream are the same - everyone creates what they like))).
BON APPETIT!!!
P.S.: The cut-up preparation for okroshka, as well as the already prepared okroshka itself, is in the refrigerator. And yes - if you simply season the slices with sour cream and mustard or mayonnaise, without adding kvass, you will get a wonderful and very satisfying salad!
The most sought-after and popular light summer soup is not just a vegetable salad covered in kvass. Okroshka is much more complex, and at the same time simpler. Special dressings are made for okroshka, Russian seasonings are used, and certain vegetables must be added to it. But at the same time, there are no strict canons for okroshka, since there are a huge number of recipes for this soup. Okroshka is made with kvass, kefir, even whey and beet broth. They put sausages, ham, a variety of fish and meat, mushrooms, and seafood in it.
Usually okroshka contains cucumbers, radishes (or some other spicy vegetable) and boiled eggs. Boiled potatoes are often added. Green onions are very popular in okroshka. And rare okroshka can do without dill; it is generally characterized by an abundance of greenery.
To make the okroshka properly spicy, green onions or other spicy greens are ground with salt, and in some versions with garlic. You can add grated horseradish and Russian mustard to the soup. All this is done in order to obtain a refreshing, tart-spicy and sour taste.
We present 13 interesting recipes for refreshing Russian soup.
Meat okroshka
Photo: mmenu.com
1 liter of kvass
200 ml cucumber pickle
1 cup finely chopped cooked meat
2 boiled potatoes
1 onion
½ bunch of green onions
2 fresh cucumbers
1 pickled cucumber
3 hard-boiled eggs
Parsley, celery, dill, tarragon
1 tbsp. spoon of mustard
Ground black pepper
Grind all the ingredients, pour in kvass, season with mustard, salt and pepper.
Lithuanian okroshka
Photo: Shutterstock.com
1 liter of bread kvass
500 g minced meat
1 onion
1 bunch of green onions
100 g sour cream
Pepper, garlic and mayonnaise to taste
Fry the minced meat in a small amount of fat. Grate the onion and place it in the meat while frying. When the minced meat has cooled, mix it with finely chopped cucumbers, eggs and green onions. Arrange on plates, pour chilled kvass. Chop the garlic and mix with mayonnaise. Place no more than 1 tbsp on each plate. l. such a dressing, otherwise the garlic will overwhelm the taste of other ingredients.
Abkhazian okroshka
Photo: Shutterstock.com
3 cups sour milk
2 glasses of water
½ green onion
5-7 radishes
2 teeth garlic
Dill, salt, adjika
Cut the cucumbers into cubes, chop the radishes and onions, then put them in a saucepan or deep bowl, pour in 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.
Fruit okroshka
Photo: Shutterstock.com
100 g cherries or other berries
Sour cream or heavy cream
Peel the melon, apples, cut into cubes. Scald and peel the peaches and chop the pulp. Wash the cherries and remove the pits. Grind the cherries, fruit peels, pour boiling water and prepare the infusion for 1.5-2 hours. Pour the infusion over the cooked fruits. Serve with sour cream.
With smoked sausages
Photo: Shutterstock.com
1 bunch of radishes
4 potatoes
4 smoked sausages
Bunch of dill
Green onions
Boil potatoes and eggs. 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.
Mushroom okroshka
Photo: mmenu.com 2 liters of kvass
200 g salted or pickled mushrooms
4 potatoes
50 g grated horseradish
Sort the mushrooms, rinse, finely chop. Boil potatoes in their skins, peel and finely chop. Grate the peeled horseradish and chop the green onions. Place everything in a saucepan and pour in bread kvass, stir well, add salt, season with half the sour cream, pour over the rest and serve.
Fish okroshka with white radish
Photo: Shutterstock.com
1.5 l kvass
500 g of any white boiled fish
½ bunch of chives
3 boiled eggs
1 white radish
Cut the fish into pieces. Chop the eggs. Grate fresh cucumbers and small radishes on a large grater with large holes. Crush the onion with salt.
Mix everything and pour kvass. Serve with sour cream, dill and hot boiled potato wedges.
Photo: mmenu.com
Siberian okroshka with wild garlic
300 g boiled chicken fillet
1 bunch of wild garlic
3 boiled eggs
4-5 radishes
Horseradish
Dice the chicken, cucumbers and radishes. Grind wild garlic and dill. Separate the whites from the yolks, cut the whites and mix with the rest of the ingredients. Grind the yolks with horseradish, a spoonful of kvass and you can also add mustard. Pour kvass over the vegetables, season with yolks and horseradish.
Ural okroshka
Photo: mmenu.com
300 g white smoked fish
3 potatoes
200 g sauerkraut
1 large carrot
1 bunch of green onions
Boil potatoes, carrots, peel, cut into small cubes. Also cut radishes and fresh cucumbers into cubes. Sort the sauerkraut and onion and chop finely. Cut the fish into slices. Place the prepared vegetables and fish in a saucepan, add kvass, and add chopped egg whites. Mash the yolk well with mustard, dilute with kvass, and combine with other products. Serve sprinkled with dill and season with sour cream.
Summer okroshka
Photo: mmenu.com
0.5 cups cucumber pickle
1 cup diced boiled potatoes
2 fresh cucumbers
1 cup chopped green onion
2 tbsp. spoons of dill
0.5 tbsp. spoons of parsley
1 tbsp. spoon of mustard
0.5 teaspoon black pepper
3 hard-boiled eggs
Grind all ingredients, mix and pour kvass seasoned with mustard.
With squid
Photo: mmenu.com
200 g squid
3 boiled potatoes
½ bunch of green onions
Boil the squid in salted water, peel off the film under running cold water, cool and cut into small cubes. Chop the green onion and grind some of it with a little salt. Cut the potatoes and cucumber into slices, chop the boiled egg white, and grind the yolk with mustard, salt, sugar and dilute with kvass.
Add squid, potatoes, cucumber, egg white and green onions to the prepared mixture, mix. Serve with sour cream and herbs.
Vegetarian okroshka with kefir
Photo: mmenu.com
3 boiled potatoes
4 boiled eggs
3 radishes
1 bunch of green onions
0.5 l kefir
Cut eggs and potatoes into small cubes. Cut the cucumbers and radishes into cubes, finely chop the greens. Combine all prepared ingredients and mix. Dilute kefir with boiled water, combine with prepared ingredients, add salt and mix. Serve the okroshka chilled in deep plates, garnished with basil leaves.
Lenten okroshka
Photo: Shutterstock.com
1 black radish
3 potatoes
1 onion
A couple of lemon slices
Dill, parsley, chives
Peel and grate the radish. Peel and cut the potatoes into cubes, mix the radishes with the potatoes. Finely chop the onion and add salt. Mix everything and leave for about an hour. Then add kvass, chopped herbs to the okroshka and sprinkle everything with lemon juice.
Loading...