Is it possible to add onions to okroshka. Okroshka recipes
What is summer without traditional okroshka?! Perhaps, in the heat you will not find a better dish than this: it satisfies not only hunger, but also cheers up.
Okroshka (from the verb to crumble - finely chop) - a traditional dish national Russian cuisine, cold kvass soup, in the recipe of which the main component is vegetable mass.
According to the okroshka recipe, cold boiled meat or fish can be mixed with 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 the bones, by the way, as softer and more tender. In the old Russian okroshka, they preferred to combine the meat of a pig, turkey and black grouse, that is, lean pork, poultry and game. From fish, tench and pike perch are suitable for okroshka, since their meat is sweet, neutral and not very bony, from sea ones - only cod, the most neutral in taste and low-fat and goes well with vegetables and kvass.
A condition for obtaining a good okroshka is also the choice of a liquid base for it, i.e. kvass, and seasoning it with spices. Usually for okroshka there is the so-called white okroshka kvass, more sour than ordinary drinking bread kvass. Kvass wort consists of three types of 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 cooking 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 spicy herbs;
Pour kvass;
Add sour cream and chopped egg white.
Finely chopped salted mushrooms or soaked apples can be added to okroshka.
Okroshka should be cooked exclusively on kvass. However, spread various options cold soups, also 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, beetroot broth, cucumber pickle, tomato juice and juices from a vegetable mixture. Some of these dishes have something to do with completely different soups: for example, okroshka on kefir is a variant of the Uzbek cold soup chalop, botvinya is cooked on beetroot broth, there is a beer soup with bread soaked in it.
1. Okroshka on kvass
For the preparation of okroshka on kvass, a special okroshka kvass is highly desirable; it can be increasingly found in stores. In the absence of a special one, ordinary kvass is also suitable, most importantly, 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 their 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 cucumbers. It is very important to check if the dark end is bitter, otherwise the okroshka will be ruined. We cut either straws or cubes. We shift the cucumbers into a bowl, add a little salt.
2. Eggs and potatoes are best boiled 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. Shred the green onion, lightly salt it.
5. Finely chop the dill.
6. All our ingredients, except for eggs with mustard, mix thoroughly in a separate bowl. Ideally, they should be allowed to brew in the refrigerator for an hour and a half.
7. Before serving, lay out all the crushed components in portions on plates, pour cold kvass, sprinkle with egg and mustard and add sour cream.
2. Okroshka on kefir
- 1 liter of kefir
- 2 boiled eggs
- 2-3 garlic cloves
- 2-3 boiled potatoes
- 100 gr. radish
- 2 medium cucumbers
- 150 gr. boiled sausage
- herbs, salt, pepper.
Recipe
1. Finely chop all the ingredients, put them in a bulk bowl. Boiled sausage can be replaced with boiled meat, smoked sausage, ham or boiled pork.
2. Salt and pepper all the ingredients to taste, pour 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 to the table, 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 branches each
- potatoes - 3 pcs.
- salt - to taste
- white fish fillet - 500 g
- bread kvass - 1.5 l
- fresh cucumbers - 3 pcs.
Recipe
1. My fish. Then boil a little salted water in a saucepan, put the fish in it and cook for 8-10 minutes until tender. We recline the boiled fish in a colander, let it cool, then cut into small pieces.
2. My cucumbers and radish, peel them. Cucumbers cut into small cubes, three radishes on a fine grater.
3. My onions and greens and finely chop.
4. Boil potatoes in their skins. Hard boil eggs. After the potatoes and eggs have cooled, peel them. Cut the potatoes into cubes, finely chop the eggs.
5. Rub 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 bulk bowl. We fill them with kvass.
7. Before serving, put pieces of fish in okroshka. Serve the dish preferably with sour cream.
4. Okroshka on whey
We cook okroshka on whey - one of the favorite domestic summer dishes.
Ingredients
- 5-6 medium potatoes, boiled in their skins
- green onion
- 200 gr. radish
- 3 boiled eggs
- 2 fresh cucumbers
- 300 gr. smoked sausage
- mayonnaise
- lemon acid
- 1.5-2 liters of whey
- greenery.
Recipe
1. Cut all the 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 show up quite a bit. This is how, constantly tasting okroshka, you can adjust its taste for salt and acid.
3. Let our okroshka on whey brew in the refrigerator for 30-40 minutes, and then serve.
5. Okroshka vegetarian
The recipe for a refreshing okroshka, perfect for fasting and vegetarians.
Ingredients
- 5 tomatoes;
- 3 cucumbers;
- greens (dill, cilantro and basil);
- Adyghe cheese (200-250 gr);
- 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. Grind the greens.
3. Pour the chopped ingredients into a bulk bowl and mix thoroughly.
4. Put in deep plates and pour kvass.
5. Before serving, add a spoonful of soy sour cream to the table.
6. Okroshka in Abkhazian
Sour (fermented) milk - 3-3.5 cups
water - 1-2 glasses
green bunch - 50-75 g
green cucumbers - 150 g
radish - 50 g
garlic - 1-2 cloves
dill greens - 4-5 sprigs
eggs - 2 pcs.
salt and adjika - to taste.
Recipe: Cut cucumbers into cubes, chop radishes and onions, then put in a saucepan or deep bowl, pour sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Hard-boil the eggs, chop finely and put in the soup. Sprinkle with finely chopped dill before serving.
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, let the water drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Yolks boiled eggs grind with ready-made mustard and a small amount of sour cream. Chop up the protein. Put prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, put sour cream and chopped dill.
8. Okroshka with squid or krill meat.
For 0.2 kg of boiled squid meat or boiled-frozen krill:
1.5 l kvass,
2 boiled eggs
3 fresh cucumbers
1/2 cup green onions
2 boiled potatoes,
2-3 tablespoons of sour cream,
1 teaspoon mustard,
1 teaspoon a spoonful of sugar,
1 bunch of greens.
Recipe: Boil squids, eggs and potatoes. Cut the squid into strips, potatoes and eggs into cubes. Cucumbers grate on a coarse grater. Mix everything and add sugar, salt, mustard and chopped herbs. Fill with kvass and put sour cream.
9. Beet okroshka.
green onion,
Dill,
3-4 eggs
300gr. cucumbers,
radish bunch,
1 boiled beetroot
Recipe: Finely chop the green onion and dill. Put in a bowl in which okroshka is being prepared, salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Fill with 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 onions and young sweet clover leaves with salt and table mustard. Mix and pour kvass. Top with sour cream before serving.
11. Okroshka with smoked sausages.
radish 1 bunch,
5-6 medium potatoes
eggs 2 pieces, fresh cucumbers 4-5 pieces of medium size,
3-4 sausages (preferably smoked),
dill (big bunch)
green onion,
kvass.
Recipe: Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not mashed), rub the onion with salt. Mix everything, add dill, salt, add kvass.
12. Okroshka on beer.
Chop 5 hard-boiled eggs, rub them with salt and add some sugar. Peel 400 g of fresh cucumbers and cut them into cubes. Finely chop two heads of onion. You can also cut other vegetables to your liking. Pour all products with 1 liter of fresh beer and stir.
When serving, put 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.
Would need:
300 grams of sorrel;
2 pieces of boiled potatoes;
2 fresh cucumbers;
sausage or boiled meat 150 grams;
2 eggs;
radish 4 pieces;
a bunch of dill;
2.5 liters of water;
salt;
sour cream.
Cooking:
Peel sorrel leaves from petioles, rinse in cold water, put on a sieve so that the water is glass, then finely chop, put in boiling water, boil for 10 minutes with the lid closed. Strain the resulting broth and cool.
Cut potatoes, sausage, eggs, radishes, cucumbers into cubes, add chopped greens.
Add sour cream to the chilled sorrel broth, stir, salt.
Put the vegetable base of okroshka on a plate, pour over the prepared broth, serve. You can decorate the dish with a circle of boiled eggs and fresh herbs.
14. Okroshka "Uralskaya"
Would need:
5 glasses of bread kvass;
400 grams of 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.
Cooking:
Chop cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and rub with salt. Chop eggs and dill. Everything is mixed up. Then add salt, sugar, kvass. Serve with sour cream.
15. Meat okroshka on kefir.
Would need:
700 ml of kefir;
700 ml of boiled water;
350 g of boiled meat;
4 fresh cucumbers;
green onion feathers;
a tablespoon of sour cream;
2 hard-boiled eggs;
a tablespoon of sugar;
a teaspoon of mustard.
Cooking:
Cut the boiled meat and egg whites into small cubes, chop the onion and grind with salt. Cucumbers and potatoes cut into cubes medium size. Mustard is rubbed with salt and sugar, egg yolk, stirred in kefir. Mix all components, pour kefir, dilute with boiled water. Put in the refrigerator for two hours. Before serving, sour cream is placed in okroshka, sprinkled with herbs.
16. Fish okroshka in cucumber pickle.
You will need 1.25 l., cucumber pickle 1 cup, finely chopped boiled fish 1 cup (tench, perch, pike perch or cod), boiled carrots 2 pcs., boiled potatoes 2 pcs., fresh green onions, onions 1 head, cucumber 2 pcs., boiled eggs 3 pcs., 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 take away the bones. Finely chop the vegetables and mix with the fish. Next, you need to make a filling. To do this, mix chopped parsley, dill, finely chopped onion and tarragon with brine. In a saucepan or any sufficiently deep container, put the fish, vegetables and pour it all with dressing. Let it brew a little and then add kvass, salt and pour lemon juice. Lastly, put sour cream in okroshka, mix everything thoroughly
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Okroshka - freshness in pure form the perfect combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic version of the okroshka recipe includes: potatoes, egg, radish, cucumber, dill, green onion, sour cream for dressing and, of course, kvass! However, okroshka is what okroshka is for, that you can crumble anything into it: add meat or fish ingredients, use whey, kefir instead of kvass. But still, okroshka on homemade kvass is considered the ideal classic option.
Do not immediately fill in the products cut for okroshka, try this cold refreshing soup with different fillings. The ingredients for kvass okroshka are perfect for kefir okroshka and not only. Try several dishes at once: a recipe for delicious okroshka on kvass, okroshka on whey, kefir or mineral water.
What kind of kvass is needed for okroshka
Few people know that okroshka requires fragrant, sour, by no means sweet kvass. Purchased 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 about three hours. Strain, cool and get almost the same kvass as it should be.
If you want to cook okroshka on homemade kvass, you will have to devote time to this process. Real homemade kvass is prepared according to different recipes - choose the right one and start.
How to cook okroshka
Served cold, national Russian dish perfect for the summer menu. Simple products can be found in every home, there are no difficulties in cooking, and the body, exhausted by the heat, will gladly accept vitamins from vegetables and herbs and get enough of the meat component.
- how to pour okroshka
Okroshka can be cooked on refreshing kvass, there is okroshka on delicate whey, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. Okroshka can also be filled with just 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, radish. Vegetables should be cut into equal cubes or straws.
- how to put an egg in okroshka
- what greens to put in okroshka
Okroshka recipes
There are a lot of okroshka recipes. That's why she's a bitch. However, they distinguish classic okroshka with kvass, there is a recipe for okroshka on kefir, some prepare okroshka on mineral water, there is okroshka on whey and 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 take as a basis and what it is like - classic okroshka.
Okroshka classic recipe
What you need to make classic okroshka:
kvass - 1 liter, boiled meat or ham - 200 gr, potatoes 3-4 pieces, cucumber - 2 pieces, radish - 5-7 pieces, eggs 2-3 pieces, green onion - 1 bunch, dill - 1 bunch, salt to taste
How to cook classic okroshka:
Boil potatoes in uniforms. Hard boil the eggs. Refrigerate hot foods. Wash and dry vegetables and herbs. Peeled potatoes and meat (ham) cut into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. Yolks are recommended to knead with a fork. And also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served in bowls 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 to prepare 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 onion - a bunch, sugar - 20 g, mustard - 8 g, salt
How to cook meatloaf:
Cut beef and cucumbers into strips. Chop part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.
Okroshka on kefir recipe
Kefir - 1 liter; kvass or mineral water with gas - 0.5 liters, boiled potatoes - 2 pcs; radish - 5 pcs., boiled sausage (boiled meat) - 200 gr, boiled chicken egg - 2 pcs., fresh cucumber - 1-2 pcs., radishes and green onions - 0.5 bunches, mustard - 1 tsp. , sour cream, salt, spices - to taste.
How to cook okroshka on kefir:
The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing to remember is that delicious okroshka on kefir, like delicious okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka on kefir is prepared in the same way as okroshka on kvass with mustard, the ingredients are cut into medium-sized pieces and mixed with dressing.
Okroshka vegetable recipe
What you need to prepare 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 cook vegetable okroshka:
Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.
Okroshka on whey recipe
What you need for whey okroshka:Serum - 1 liter; boiled potatoes - 2 pcs.; boiled meat or sausage - 200 - 300 gr.; fresh cucumber - 1-2 pcs.; fresh radish - 4 pcs.; chicken eggs boiled - 2 pcs.; green onions - 1 bunch, dill - 1 bunch, mustard - 1 tsp; sour cream, salt.
How to cook whey okroshka:
Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for 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 dressing. This is sour cream, mustard and salt. First you need to mix sour cream with mustard, and then add a little salt, only in this way the okroshka on whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour whey and let stand.
Okroshka on mineral water recipe
What do you need for okroshka mineral water:Okroshka on mineral water is prepared only on water with gas. You also need to take boiled potatoes - 2 pieces, boiled eggs - 3-4 pieces, boiled meat or sausage - 300 g, fresh cucumber - 1-2 pieces, fresh radish - 3-4 pieces, green onions, dill, sour cream, salt.
How to cook okroshka on a mineral water:
Vegetables, eggs and meat ingredients cut into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Serve sprinkled with herbs.
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Okroshka is a cold soup based on (mostly) kvass. Kvass was the favorite drink of our ancestors and has not lost its popularity today. Since ancient times, it has been used to season cold dishes from radishes, horseradish and other products, and simple liquid dishes such as tyuri (crushed onions and bread or crackers diluted with kvass), as well as okroshka, botvinia, and beetroots were prepared on it.
It is curious that even at the beginning of the 19th century, okroshka was served not as a first course, but as an appetizer. It was cooked on kvass and sour cabbage soup, on cucumber and cabbage brine, sour milk, whey and buttermilk.
Other components of okroshka are various vegetables - cucumbers, onions, boiled potatoes, rutabaga, carrots, turnips. Sometimes meat components, fish and mushrooms are added - and dressing, which includes sour cream, mustard, horseradish and spicy greens (dill, parsley, celery, garlic feather).
The art of preparing okroshka is to achieve such a ratio between the taste of the liquid and the solid raw parts of okroshka so that none of the components stands out, and all of them together form one - okroshka characteristic taste. Okroshka should be very cold.
Okroshka at home
Kvass - 1.5 l, potatoes - 8-10 pcs. , carrots - 2 pcs. , swede - 1/8 tuber, green onion (stalk) - 2 pcs. , radish - 1 bunch, cucumbers - 2 pcs. , egg - 2 pcs. , sour cream - 4 tablespoons, mustard - to taste, sugar, salt - to taste, greens - to taste.
Rinse potatoes, carrots, turnips well and boil separately, peel, cut into small cubes. Fresh cucumbers, green onions, radishes, peel, rinse and cut into small cubes. Hard boil the eggs, separate the yolks and cut the whites into small cubes. Combine the yolks with salt, sugar and onions, sour cream and ready-made mustard, grind well and season the cooked kvass. Then pour prepared potatoes, carrots, turnips, cucumbers, onions, radishes and eggs with seasoned kvass and sprinkle with dill.
If you replace the radish with grated black radish, you get okroshka in Siberian.
Okroshka meat
1 liter of bread kvass, 100 g of beef, ham, tongue, 2 fresh cucumbers, 10-12 green onions, 2 eggs, 0.5 tbsp. sour cream, salt, sugar, mustard to taste, dill.
Hard boil eggs and cool. Grind the yolks with salt, sugar, sour cream, mustard and dilute with cold bread kvass. Boiled beef, ham, tongue and fresh peeled cucumbers cut into cubes. Finely chop the green onion and grind with salt. Chop the squirrels. Put prepared foods in a pot with kvass. When serving, sprinkle with finely chopped dill.
Okroshka vegetable
1 l bread kvass, 2 potatoes, 1 carrot, 2-3 radishes, 10-12 green onions, 2 fresh cucumbers, 0.5 tbsp. sour cream, 2 eggs, salt, sugar, mustard to taste, dill.
Boil potatoes and carrots in their skins, cool and peel. Cut radishes, fresh cucumbers, potatoes and carrots into small cubes, chop green onions. Grind boiled yolks with sour cream, mustard, salt and sugar, add finely chopped egg whites, dilute with cold bread kvass and put chopped vegetables. Sprinkle with dill.
Okroshka fish
300 boiled fish fillets (without skin and bones), 6 tbsp. bread kvass (see p. 242), 3-4 fresh cucumbers, 3-4 potatoes, 100 g green onions, 3 tbsp. sour cream, 2 eggs, 1 tsp. mustard, salt to taste, parsley and dill.
Peel and cut boiled potatoes into cubes, also cut fresh cucumbers into cubes, finely chop green onions, grind with salt, sugar, mustard and dilute with bread kvass. Pour the chopped products with kvass and mix gently. Before serving, put pieces of boiled fish, sour cream, finely chopped egg into okroshka and sprinkle with chopped parsley or dill.
Okroshka mushroom
6 art. bread kvass, 400 g salted mushrooms, 3 potatoes, 1 carrot, 100 g green onions, 2 fresh cucumbers, 1 incomplete tbsp. sour cream, 2 eggs, 1 tsp. table mustard, sugar, salt to taste, dill.
Wash the salted mushrooms with cold water, let the water drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with ready-made mustard and a small amount of sour cream. Chop up the protein. Put prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, put sour cream and chopped dill.
Mushroom okroshka "Borovik"
Required: 1.5 l of bread kvass, 800 g of white mushrooms, 150 g of potatoes, 80 g of carrots, 100 g of green onions, 100 g of fresh cucumbers, 100 g of sour cream, 2 eggs, 8 g of mustard, salt, sugar, dill.
Cooking method. Mushrooms cut (not very finely), fry in butter and chill. Cucumbers cut into small cubes, chop green onions. Boil carrots and potatoes in their skins, cool, peel and cut in the same way as cucumbers. Mix everything, pour chilled kvass. Season with sour cream, mustard and garnish with sliced eggs
Mushroom okroshka "Easily"
Required: 1 liter of bread kvass, 120 g of salted mushrooms, 100 g of mayonnaise, 100 g of green onions, 2-3 potatoes, salt, sugar.
Cooking method. Rinse salted or pickled mushrooms, drain and finely chop. Boil the potatoes "in their skins", cool, peel and cut into cubes. Mix with mushrooms and fill with cold kvass. And now let's prepare a special dressing. Garlic and herbs (any and the more the better) chop very finely. Whip mayonnaise with 1 tsp. vinegar and put in greens and garlic. Add pepper to taste. Before serving, place 1 tbsp in each plate. our dressing and do not stir.
Okroshka "Assorted"
Required: 1 baked beetroot, 1 fresh cucumber, 1 pickle, 8-10 pcs. salted mushrooms, 1 soaked apple, 1/4 cup white beans, 4 boiled potatoes, 1 tsp. mustard, green onion, parsley, salt, cinnamon, cloves.
Cooking method. Peel the vegetables and cut into cubes. Boil the beans and add them to the vegetables. Arrange on plates and pour chilled kvass. Mix chopped greens with salt, mustard and seasonings, rub everything well and season the okroshka with this mixture just before serving.
Okroshka "Spring"
Required: 0.5 l of bread kvass, 6 cucumber leaves, 6 lettuce leaves, 10-15 sorrel leaves, 6 green onion feathers, a bunch of dill, 2 eggs, 1 potato, sour cream, salt, citric acid.
Cooking method. Chop greens and rub with salt and sour cream. Cut eggs and potatoes into cubes and combine with herbs. Pour in chilled kvass and add citric acid to taste. When serving, decorate each plate of okroshka with a sprig of any greens.
Okroshka "Urban"
Required: 1 liter of bread kvass, 300 g fat-free sausage (raw), 5 large potatoes, 3 fresh cucumbers, 10 radishes, salt, herbs, mayonnaise.
Cooking method. Boil potatoes "in uniform", cool and peel. Cut sausage, cucumbers and potatoes into cubes. Finely chop the eggs and garlic with a knife. And cut the radish as your imagination tells you. Mix all the ingredients, arrange on plates and pour chilled kvass. Season with mayonnaise, sprinkle with chopped herbs and serve.
Okroshka "Mustard"
Required: 1.2 liters of bread kvass, 1 tbsp. very bitter mustard, 1 tbsp. sugar, horseradish to taste, 300 g radish, 2 fresh cucumbers, 2 boiled carrots, 200 g green onions, 1 bunch of parsley, 4 tbsp. vegetable oil, salt, cumin.
Cooking method. Cut carrots and cucumbers into small cubes, radishes into circles. Grind green onions with mustard, sugar, salt and cumin. Mix everything, pour chilled kvass. Add vegetable oil, finely chopped parsley and horseradish.
Okroshka "Bitter"
Required: 1 liter of rowan kvass, 1 white radish, 1 black radish, 4 boiled potatoes, 1 onion, 1 tbsp. mustard, salt.
Cooking method. Grate the radish on a medium grater and mix with salt. Let it stand for 40 minutes so that it has time to extract the juice. Finely chop the potatoes and onions and add them to the radish. Pour everything with chilled kvass and season the okroshka with mustard and salt.
Okroshka "Game"
Required: 1 liter of bread kvass, 2 pickled cucumbers, 2 boiled carrots, 200 g green onions, 4 tbsp. vegetable oil, 150 g fried game pulp, 200 g fried veal, salt, pepper.
Cooking method. Chop vegetables and onions as finely as possible, cut game and veal into cubes. Mix everything, pour chilled kvass, add salt and pepper to taste. When serving, place 1 tbsp on each plate. sour cream, sprinkle okroshka with chopped eggs.
Okroshka "Hare"
Required: 1 liter of bread kvass, 250 g fresh cabbage, 250 g sauerkraut, 250 g kohlrabi cabbage, 2 carrots, 100 g green onions, salt, sour cream.
Cooking method. Cut raw carrots and kohlrabi cabbage into cubes, and fresh and sauerkraut into strips. Mix everything, salt to taste and pour chilled kvass. Sprinkle with green onions when serving.
Okroshka "Green cabbage soup"
Required: 200 g of sorrel, 200 g of spinach, 2 potatoes, 50 g of green onions, 1 fresh cucumber, 0.5 l of kvass "sour cabbage soup", 100 g of sour cream, pepper, salt.
Cooking method. Spinach boiled in in large numbers salted water, drain in a colander and wipe. Let the sorrel in its own juice and wipe it too. Combine the mashed greens, dilute with very hot kvass and refrigerate. Boil potatoes "in uniform", cool, peel and cut into cubes. Put in a bowl with okroshka and add cucumbers, diced and rubbed with salt, chopped green onions and finely chopped eggs. Salt to taste. Top with sour cream when serving.
Okroshka a la Naval
Required: 1 liter of bread kvass, 500 g of minced meat, 2 fresh cucumbers, 1 onion, 100 g of green onions, 2 eggs, 100 g of sour cream, salt, garlic, mayonnaise, pepper.
Cooking method. Fry minced meat in a small amount of fat. Grate the onion and put it into 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. No more than 1 tbsp should be placed in each plate. such a dressing, otherwise the garlic will kill the taste of other components.
Okroshka with sauerkraut
Required: 1 liter of bread kvass, 2 potatoes, 2 carrots, 5 green onions, 1 tbsp. sauerkraut, 1 pickled cucumber, 2 eggs, parsley, mayonnaise, salt.
Cooking method. Boil carrots and potatoes, peel and cut into small cubes. Cucumbers, cabbage, onions chop smaller and salt to make juice appear. Mix everything and fill with cold kvass. When serving, season with mayonnaise, sprinkle with chopped egg and parsley.
Okroshka with radish
Required: 200 g of fresh cabbage, 2 boiled beets, 1 radish dike, 1 onion, 1 tbsp. sour cream, 1 liter of bread kvass, 2 tbsp. dill greens, salt.
Cooking method. Cut beets, white cabbage, onions into strips, pour over very hot kvass, then cool, add chopped radish, salt and season with sour cream. When serving, sprinkle okroshka with chopped dill.
Okroshka with beets
Required: 450 g of beets, 1.5 l of bread kvass, 150 g of sour cream, 4 eggs, 200 g of pickles, 40 g of lettuce, 50 g of green onions, parsley, citric acid, sugar.
Cooking method. Boil the beets with citric acid, then cool and peel. Finely chop it, add sugar and chopped egg. Cucumbers cut into cubes and put in okroshka. Before serving, put sour cream mixed with finely chopped greens in each plate.
Spicy okroshka
Chicken 1 kg, water 3 l, citric acid at the tip of a knife, potatoes 4-5 pcs., fresh cucumbers 1-2 pcs., herbs, salt, eggs 3.
Boil chicken broth, cool and remove all fat, strain. Add citric acid or lemon juice to taste. Chicken meat without skin cut into pieces, add diced fresh cucumbers, boiled potatoes, salt and pour broth. Serve with a hard-boiled egg, sprinkled with finely chopped herbs.
Okroshka with sausage
Kvass - 1 liter, boiled sausage - 200g, cucumbers - 150g, potatoes (boiled) - 200g, eggs (hard boiled) - 4 pcs., green onions - 50g, dill - to taste, salt, sour cream.
Cut the sausage, potatoes and cucumbers into cubes, finely chop the eggs, onion and dill. Salt to taste. Fill with kvass. Top with sour cream before serving. Then add the rest of the spices, let stand for 15-20 minutes on a hot stove or in an oven over low heat, then season with warmed sour cream, mix and let cool under the lid.
Okroshka with squid
500-600 g of squid fillet, 1.5 l of kvass, 100 g of boiled potatoes and green onions, 400-500 g, fresh cucumbers, 3 eggs, 5 tbsp. l. sour cream, 1 tbsp. l. mustard, sugar, parsley or dill, salt to taste
Boiled squids, potatoes and fresh cucumbers cut into cubes. Chop green onions. Grind a quarter of the norm of boiled egg yolks and sour cream with table mustard, salt, sugar, grind a quarter of green onions with salt; combine everything with kvass and mix. Finely chop hard-boiled eggs. When serving, put all the chopped products into bowls, pour over the seasoned kvass, put sour cream and sprinkle with finely chopped herbs.
Okroshka with fish
2-2.5 liters of kvass, 200 g of any fried fish, 50 g of boiled sturgeon, 30 g of herring, 4 pcs. boiled beets, 100 g green onions, 2 - 3 fresh cucumbers, 3 - 4 tablespoons of olive oil, 1 - 2 tablespoons of ready-made horseradish, parsley and dill to taste.
Separate the flesh of the fried fish from the bones, crumble, add horseradish, finely chopped herring, green onions, peeled and thinly sliced cucumbers, grated beets, olive oil and grind in a porcelain bowl. Pour kvass, mix thoroughly, put pieces of sturgeon, food ice and sprinkle with finely chopped parsley and dill.
Okroshka vegetable
Kvass - 300g, potatoes - 75g, carrots - 20g, radishes - 20g, green onions - 30g, cucumbers - 65g, sour cream - 30g, egg - 1 pc. , sugar, mustard - to taste, herbs - to taste.
Wash potatoes and boil in their skins. Peel and boil carrots and turnips separately. Cool the vegetables and cut into small cubes (2-2.5 cm); Peel potatoes and also cut into cubes. Chop the onion and rub with a little salt until the juice appears. Chop the whites of hard-boiled eggs, and grind the yolks in a saucepan, add sour cream, a little mustard, sugar, salt to them; mix thoroughly and dilute with bread kvass. Put the prepared products in a saucepan and stir well. Sprinkle with dill when serving.
Okroshka "meat platter".
Kvass 1.5 l., vegetable oil 1.5 tbsp. spoon, egg 2 pcs., mustard 1 teaspoon, sugar 1 tbsp. spoon horseradish to taste, cucumber 2 pcs., green onion 150-200 g, dill 1 bunch, sour cream 0.5 cup, beef 200 g veal 120-150 g, ham 100-150 g.
Boil hard-boiled eggs, cool, separate the whites from the yolks. Put the yolks in a bowl where okroshka will be prepared, grind with mustard, sugar, salt and horseradish (to taste) and mix with 1/2 cup of kvass. Finely chop the meat and place in a bowl with dressing. There also finely crumble cucumbers, green onions, egg whites. Pour 2 cups of kvass into a bowl, stir well, but carefully, pour into a container with a tight lid and refrigerate for 2-3 hours. Before serving, pour the remaining kvass into the okroshka. Put a spoonful of sour cream or vegetable oil and greens in a plate with okroshka. Sour cream needs to be stirred quickly and well so that it does not curdle. Vegetables in okroshka can be very different (potatoes, carrots, turnips, radishes, etc.). Those of them that are not usually eaten raw must be boiled. All products are finely chopped. Cucumbers in okroshka can be replaced with finely chopped sauerkraut or pickled mushrooms squeezed from the brine.
Posted on 07/22/2018
If there is no green onion on hand.
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6 answers:
Tasha
3 days ago
I highly do not recommend doing this. The only justification for adding onion in okroshka is the strong love for it of those who will absorb the okroshka.
Onions have a sharp taste, a pronounced bitterness, and a specific smell. In my opinion, a connoisseur of okroshka - it is not suitable for this dish. After all, we put green onion feathers in okroshka, first crush them with salt and dill.
It immediately acquires a wonderful smell, gives juice, which mixes very harmoniously with other products. The taste of green onions is soft, characteristic. He decorates the okroshka very much.
Onions will not replace green ones - these are different products. Therefore, my advice is only green onions and add to this delicious dish.
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Elena-pod
2 days ago
What only okroshka I did not eat! And even without a bow - I didn’t really like it, there is not enough sharpness. But I will say right away that we all, perhaps, subconsciously love the food that we liked in childhood. So, my grandfather was responsible for our okroshka - he made kvass himself all summer in a wooden barrel. He always grinds green onions into okroshka with a crush. I do the same. I don’t like it when onions float in pieces on the surface of okroshka. I ate okroshka with onions. To be honest, I didn't like it either. I want to say that in my okroshka I can add green onions along with white legs. But I’m sure I’ll use a crushed onion with salt and dill. I would not cook okroshka with onions - I would try to find and buy green onions.
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Tahen-iy
3 days ago
Uh, now I'm experiencing some kind of awkward moment. I always add onion, preferably of course a sweet variety, not hot so that it is. I cut it very finely so that I didn’t interrupt the taste of other products, but I wore my own raisin. And even if both onions are present in okroshka, it will not spoil it)))
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 in Lately 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 summer time 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
This video was made 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 many on the channel interesting recipes, and they are 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 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, arrange on plates and add to each cold water 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!