Okroshka options. Okroshka - classic proven recipes

Since ancient times, people in Rus' have loved radishes with kvass; peasants in the fields snacked on bread and onions, washing down their simple lunch with kvass. Barge haulers on the Volga mixed kvass with dried roach, adding potatoes and other vegetables to the dish. In the 19th century, okroshka was not a soup, but an appetizer, so it was made very thick, adding everything that was available in the house, and each housewife had her own set of products for okroshka. A relative of this dish is botvinya - a cold kvass soup with herbs. Okroshka is one of the favorite dishes in Russian summer cuisine, so today we will talk about how to cook okroshka correctly. Despite the simplicity of this light soup, there are some secrets of its preparation that not everyone knows about.

What is okroshka?

It is mainly made with kvass or kefir, although sometimes beet broth, whey, kumis, ayran, kombucha, beer, berry infusions, cucumber and cabbage brine, mineral water and plain water with sour cream or mayonnaise are used as the base. The important ingredients of okroshka are vegetables - fresh, salted, pickled cucumbers or combinations thereof, radishes, potatoes, green onions, as well as eggs; If desired, spinach, sorrel and other greens are added to it. Okroshka also contains meat - beef, pork, chicken, boiled, fried or smoked. Meat can be replaced with ham, sausage, sausages, fish, seafood or mushrooms. Okroshka loves a lot of greens and fragrant herbs - parsley, dill, basil, tarragon, celery and mint. Some people call okroshka Olivier on kvass, and they are absolutely right!

If okroshka is not made with a kvass base, you can add lemon, sauerkraut, cranberries or pickled apples for piquancy, and mustard and horseradish for spiciness. In the old days, turnips, rutabaga, carrots and other garden vegetables could be found in this dish.

General principles and secrets of preparing okroshka

Okroshka is easy to prepare: the ingredients are washed, boiled if necessary, fried and cut into small pieces. It is no coincidence that the name of the dish comes from the verb “to crumble”. The ingredients are mixed with green onions, herbs and spices, and then poured with a liquid base - kvass, kefir or other drink. For okroshka, you should use unsweetened kvass; it is usually called white, but many people these days successfully prepare okroshka using regular store-bought sweetish kvass.

It is important to cut the food into small cubes, and radishes and cucumbers can be grated so that they release juice - this will make the okroshka even tastier.

Since okroshka is a cold soup, meat and fish should be lean, while chefs recommend using two or three types of meat or seafood, which makes okroshka richer. The potatoes should be soft and crumbly, and it is better to grind the greens with salt so that the herbs impart their flavor to the dish.

How to prepare kvass for okroshka

Experts believe that the most delicious okroshka is made with homemade kvass made from rye crackers. If you want to make okroshka according to the classic recipe, you will have to learn how to prepare this drink yourself.

Cut 1 kg of Borodino bread into squares and dry them in the oven until dark, being careful not to burn the crackers. Fill them with 6 liters of hot boiled water and leave for 8–10 hours. Strain the kvass, add 10 tbsp to the liquid. l. sugar, 30–50 g of well-washed dry raisins, 20 g of dry yeast and let the kvass ferment for half a day. The appearance of foam indicates that the fermentation process has begun. As soon as the kvass becomes sour, put it in the refrigerator for another half a day, and use the sediment as a starter for the next portion of the drink.

Step-by-step okroshka recipe

Try making classic okroshka with meat. If this is your first time, use the step-by-step instructions.

You will need: boiled beef or tongue - 200 g, boiled potatoes - 3 pcs., hard-boiled eggs - 3 pcs., fresh cucumbers - 3 pcs., radishes - 5 pcs., green onions with white part - 1 bunch, dill - 1 bunch, mustard - 1 tbsp. l., kvass - 1.5 liters, sour cream - 2 tbsp. l., juice of 1 lemon, salt and pepper to taste.

Cooking method:

1. Finely chop the green onions.

2. Grate the potatoes on a coarse grater.

3. Mix onions, potatoes and salt, grind them with a masher until pureed.

4. Cut the meat into cubes.

5. Grind cucumbers, radishes and eggs on a coarse grater.

6. Finely chop the greens with a knife.

7. Mix all the products in one bowl, add mustard and sour cream to them.

8. Pour kvass over the okroshka ingredients, add salt, pepper and lemon juice.

9. Place the okroshka in the refrigerator for 2 hours. Before serving, top the dish with sour cream and half an egg.

Summer cold soup is ready. Okroshka will definitely work if you have tasty kvass and quality products!

Okroshka on water with mayonnaise

The classic one with sausage is also prepared with kvass, but if you don’t have it, feel free to use water mixed with mayonnaise, it’s no less tasty.

Boil 4 potatoes and cut them into cubes, boil 4 hard-boiled eggs and chop with a knife or mash with a fork. Wash 3 fresh cucumbers, cut off the bitter peel from them if necessary and also cut into cubes, like 300 g of boiled sausage. Finely chop a bunch of green onions, a few sprigs of dill and parsley.

Mix the products in a saucepan, add 200 g of mayonnaise and pour in 1.5–2 liters of water, constantly tasting. The taste of okroshka should be quite rich and pleasant. After that, salt it, pour in the juice of half a lemon and add a little horseradish, mustard or black pepper if desired. Decorate the okroshka with radish slices on top.

And, most importantly, no one will guess that the okroshka is cooked in water!

Okroshka with beef and beet broth

Boil 2 beets and 3 potatoes in different dishes, hard boil 4 eggs. After the food has cooled, grate the beets on a coarse grater or cut them into thin, narrow slices. Chop potatoes, eggs and 2 cucumbers into cubes, chop 4 radishes into thin quarters, and finely chop a juicy and fleshy peeled tomato. Cut 250 g of veal, beef or chicken breast.

Pour the chilled beet broth over the food, add salt and pepper and adjust the required thickness of the soup. Serve the dish with herbs and sour cream, garnish with half an egg. If you are preparing low-calorie okroshka, replace the potatoes with young zucchini without seeds, and add low-fat yogurt instead of sour cream.

Okroshka on tomato juice with tofu

Pour boiling water over 3 cups of cherry tomatoes, peel them, and then cut them into 2 or 4 pieces. Chop 250 g of tofu and one cucumber into cubes, cut one bell pepper into thin strips, chop a bunch of onions and a bunch of any greens.

Mix all ingredients, season them with 1 tbsp. l. olive oil, 1 tbsp. l. wine vinegar, add a clove of chopped garlic and dried basil on the tip of a knife. Pour 2 cups of tomato juice over the food, add salt and pepper. Add sour cream if desired. This unusual okroshka will appeal to those who are tired of standard dishes and want to try something special.

On a hot day, okroshka can be served with ice cubes so that it not only satiates, but also quenches your thirst, and you will find okroshka recipes with photographs on the “Eat at Home” website. Experiment with new dishes and enjoy the warm summer days!

Good afternoon, our dear readers. In the last issue we talked about how to make delicious homemade kvass. Now we’ll find out how okroshka is prepared with kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to escape the heat while still eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left from the refrigerator a little at a time, cuts it into salad and pours it, for example, with kvass. So we got okroshka.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is not for everybody. Most of all, in the summer we prefer to make okroshka with kvass.

It is better to choose fresh products for okroshka. But it’s best to take homemade kvass that has brewed well. And if there is none, then you can buy store-bought, but it’s better to choose natural, live-fermented one. Then okroshka with kvass will turn out just right.

We present to you several recipes that we periodically make ourselves. Very tasty and satisfying, we recommend that you try these recipes too. Let's start with the classics, okroshka with sausage.

Classic - okroshka on kvass with sausage.

The amount of ingredients is given for a full three-liter pan. This is of course without kvass. Well, the amount of kvass is up to your discretion, everyone likes it differently, some like it thick, some like it thin. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the crumbled mixture remains the next day, it can be stored in the refrigerator. This will not affect the taste in any way.

We will need:

• Boiled sausage - 300 gr;
• Potatoes - 4 - 6 pcs (depending on size);
• Egg - 5 pcs;
• Fresh cucumber - 4 pieces (small);
• Radishes - 250 - 300 gr;
• Green onions - a bunch;
• Dill - 0.5 bunch;
• Parsley - 0.5 bunch;
• Grated horseradish - 2 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Salt - to taste;
• Sour cream - for serving;
• Kvass - 1.5 - 2 liters.

Any housewife knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be either very small or extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be approximately the same. The good thing about okroshka is that it contains a lot of things. That’s why we put “a lot” of everything.

Only high-quality and tasty products will produce high-quality and tasty okroshka.

It is better to take sausage without fat. The “Ostankinskaya” or “Doctorskaya” variety is good, preferably in a natural casing.

Cut it into small cubes.

Sometimes it is prepared with semi-smoked sausage and even fried sausage. But I think that this is already for gourmets. Regular boiled sausage is usually used in our okroshka recipe.

Cut pre-cooked and cooled potatoes into medium-sized cubes. In order for it to cut easily, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all ingredients into the same size. This way the dish will look more aesthetically pleasing.

Step 3.

Boil the eggs, cool in cold water and cut into cubes. To make this easier, use an egg slicer. In this case, the cubes will turn out to be slightly smaller than the others when cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the stems and both sides and peel as necessary. As mentioned above, it is better to purchase fresh, medium-sized radishes. This vegetable is juicy, strong, with a moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already excessively bitter, moreover, they are often empty inside, and their skin is very hard and fibrous. It is better not to use such radishes in this dish.

The same goes for cucumbers. It is better to take them in medium or small size. These fruits have a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cut the cucumbers into standard size cubes, as you cut other components as well.

Step 6.

Also chop the greens, cutting off coarse stems if necessary.

After cutting, place all ingredients in a saucepan.

Chop the green onions as usual, place in a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and add it to the total mass, it will just float in the soup, and you can taste it a little when we eat it. Grated onions will release juice, and this juice will nourish literally every piece cut into an okroshka mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind everything together. Add a spoon or two, adjust it yourself. But I’ll tell you right away, even adding two spoons of both, you won’t feel it in the dish. It won't be spicy.

In general, there are no unnecessary steps in preparing real tasty okroshka. Everything is necessary and important! Sometimes they say - “What is it, I crumbled everything and filled it with kvass...” I won’t argue, it will also be okroshka, but try to make it once according to the rules, as they have been preparing it since ancient times, then you will feel the difference. It’s not for nothing that it has a name – classic! This means that there are certain requirements for its preparation, and there are also certain cooking rules.

Step 9

Now add the mashed mass to the general cutting. Add salt to taste and place in the refrigerator for at least 20 minutes to cool the mixture.

Now, as for kvass. In the old days, white unsweetened kvass was prepared especially for the dish; it was prepared from wheat raw materials.

You can also use store-bought kvass, but preferably a good, live-fermented one. But it is advisable to use homemade kvass of your own production.

The main thing is to cool the kvass in the refrigerator.

Well, now that everything is cut and cooled, it’s time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, maybe someone will want to add it. Also, don’t forget to add sour cream; everyone will need to put it on their plate.

Of course you need bread and fresh herbs. Well, you can put fresh garlic on the table. Served with black bread, it will be very tasty!

Divide the salad mixture among plates. Don't be sorry, put in more. And fill it with cold kvass, be sure to flavor it with sour cream. Serve immediately and eat with pleasure!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since currently the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.

We will need:

• Boiled veal - 150 g;
• Chicken fillet - 150 gr;
• Boiled potatoes - 3 - 4 pcs;
• Boiled eggs - 4 - 5 pcs;
• Fresh cucumbers - 4 pieces (medium);
• Green onion - 100 gr;
• Parsley, dill - 50 g each;
• Sour cream - 1 glass;
• Sugar - 0.5 teaspoon;
• Salt - to taste;
• Mustard - 0.5 teaspoon (or to taste);
• Kvass - 1.5 - 2 liters.

Okroshka with kvass according to this recipe is quite versatile; you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you wish.

Boil potatoes and eggs.

Cut all ingredients into small cubes or sticks. Chop the greens and chop the green onions. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. Our meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped products.

Stir and refrigerate for 30 to 60 minutes until slightly fermented.

Then put the okroshka mixture on everyone’s plate and pour in the required amount of kvass chilled in the refrigerator.

Vegetable okroshka.

This kvass okroshka is very healthy, as it contains many vitamins in vegetables. It’s also very tasty and we couldn’t just ignore it.

We will need:

• Bread kvass - 1 l;
• Potatoes - 2 pieces;
• Beets - 1 piece;
• Carrots - 1 piece;
• Green onions - 60 g;
• Cucumbers - 2 pieces;
• Sour cream - 2 tablespoons;
• Chicken egg - 2 pieces;
• Sugar - 1 teaspoon;
• Salt to taste;
• Mustard to taste.

Cut boiled and cooled beets, carrots, and fresh cucumbers into small cubes.

Step 2.

Grate the boiled potatoes.

Step 3.

Finely chop the green onions and mash with a spoon, adding a little salt to soften them and release juice.

Step 4.

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Combine mashed green onions with potatoes, yolks, sour cream, sugar, salt, mix it all, dilute with kvass, add chopped beets and carrots.

When serving, add chopped dill to the okroshka.

Okroshka on kvass with hunting sausage.

I especially like this recipe because it contains my favorite hunting sausage. They give a very piquant taste. I love smoked meats in many dishes, and in okroshka it’s generally very tasty. I advise everyone to try this recipe.

We will need:

• Potato - 200 g;
• Bread kvass - 1 l;
• Boiled sausage - 100 g;
• Radishes - 2 pieces;
• Cucumbers - 1 piece;
• Hunter's sausages - 2 pieces;
• Dill to taste;
• Green onions to taste;
• Chicken egg - 2 pieces.

Okroshka is our national dish, just like borscht, Olivier salad or pancakes. The name of the dish itself comes from the word “crumb” and suggests that all components of the dish should be chopped as finely as possible. It is not difficult to prepare it at home.

The first mentions of this dish take us back to barge haulers on the Volga - they say that they were treated to fish. And since the workers had very bad teeth, they had to soak the fish in kvass in order to soften it a little. Over time, they tried to diversify the meager diet - adding radishes, cucumbers, carrots to the fish - in general, everything that grew in their garden. This is how okroshka appeared.

Main ingredients for okroshka

The basis of okroshka is eggs, potatoes, cucumber, radishes, and sausage. Okroshka can be made with kefir, mayonnaise or kvass. However, nowadays there are many unusual and delicious okroshka recipes that every housewife should definitely try to prepare.

Homemade okroshka is the very dish that is most often prepared during the summer heat.

When the sun is mercilessly scorching outside, we don’t want hot food, so the best option is to make okroshka for your family. Preparing okroshka will not take you much time, and the dish turns out to be very satisfying and, in addition, healthy. Absolutely everyone will like it.

• Experiment with ingredients and dressing. Of course, traditional homemade okroshka recipes are considered the best. However, don’t be afraid to experiment - look for bright combinations of products that will please your family and friends. Create and share your extraordinary ideas with your friends. Try making the base of the dish not meat, but fish, diversify the dish with seafood. Instead of kvass, you can use beer - let your imagination and taste fly.
• Try okroshka with kvass made with your own hands. Preparing kvass at home takes a long time and is also tedious, but it’s still worth a try. Perhaps this recipe will captivate you so much that you will categorically refuse a drink spilled by someone else. Homemade kvass is prepared as follows: a kilogram of rye bread is cut into cubes and dried in the oven. Then fill the crackers with 6 liters of hot boiled water and leave for 8 hours. Then strain and add 10 tablespoons of sugar, 30 grams of raisins and 20 grams of dry yeast. Leave the kvass to ferment for 12 hours, and then send it to cool for another similar period of time.
• Prepare okroshka using homemade sourdough. If you are not a fan of kvass, try preparing a dish with kefir starter. It is prepared like this: mix kefir with sparkling water in a 1:1 ratio. Add sour cream, salt, squeeze the juice of one lemon, let it brew for a while, and then pour the starter into the future dish.
• Don't forget the mustard. Mustard added to okroshka will give the dish an interesting flavor. You just need to do this correctly - take the boiled yolks, grind them with mustard, sugar, and salt, add kvass. You need to pour in the vegetables when the starter has cooled.
• Don't get hung up on the ham. As a meat component, you can add veal or beef to okroshka - the dish will turn out more noble. If you still prefer to use sausage, opt for a high-quality product so that the okroshka has a rich taste.
• Products must be fresh. Of course, the freshness of the ingredients plays an important role when preparing any dishes, but for okroshka the quality of the products is especially important. If a dish is prepared from selected fresh vegetables, it will simply melt in your mouth, and if any ingredient turns out to be spoiled, then its bitter taste will ruin all your efforts.

Calorie content of okroshka

Surely those who are on a diet are wondering - can I eat this dish? Of course you can, you just need to choose the right ingredients for cold soup, which are low in calories and contain the correct ratio of proteins, fats and carbohydrates.

Calorie content depends on what ingredients are used in the composition. For example, if a dish is prepared only from vegetables with the addition of eggs, then the calorie content will not exceed 45 kcal.

It should be said that carrots and potatoes cause a quick feeling of hunger. However, radish and cucumber compensate for this well, not allowing carbohydrates to be quickly absorbed. Accordingly, a plate of okroshka promotes a long-lasting feeling of fullness.

A dish prepared using young pork, chicken or game contains 67 kcal. If you don’t want to turn a healthy dish into a treacherous delicacy, use lean meats to prepare it. Fish okroshka has 55 kcal. It is best to use pike perch, sturgeon or cod.

The most delicious okroshka recipes

There are many variations of creating a delicious summer dish. We invite you to take the most common cold soup recipes as a basis and, perhaps, create your own masterpiece.

Classic okroshka with kvass sausage

Ingredients:

• potatoes - 4 pcs.;
• carrots - 1 pc.;
• radishes - 10 pcs.;
• fresh cucumbers - 2 pcs.;
• eggs - 2 pcs.;
• boiled sausage - 300 g;
• sour cream - 100 gr;
• favorite greens - to taste;
• kvass - 1.5-2 l;
• salt, mustard - to taste;

How to cook:

1. Boil potatoes and carrots in their skins, cool, peel and cut into cubes.
2. Cook the eggs for about ten minutes. To prevent the shell from bursting during cooking, follow two rules: the water in which the eggs are dipped must be heavily salted and boiling. This will allow the eggs to remain intact. To make eggs easy to peel, you need to cool them in cold water. Separate the yolks from the whites. Finely chop the whites and mix the yolks thoroughly with mustard and a small amount of kvass.
3. Cut the cucumbers and radishes into squares. To make the dish more juicy, chop the ingredients on a fine grater.
4. Chop the onion and sausage.
5. Mix everything well, add salt and add the required amount of kvass.
6. Don't forget to cool the dish thoroughly. Place sour cream and your favorite herbs directly on the plate.

Jewish okroshka - a simple soup recipe

Ingredients:

• boiled potatoes - 3 pcs.;
• boiled eggs - 4 pcs.;
• radishes - 3 pcs.;
• cucumber - 3 pcs.;
• green onions, dill, parsley, any greens - to taste;
• water;
• kefir.

How to cook:

1. We cut all the vegetables into small cubes, chop the greens, and put them in a deep saucepan.
2. Mix everything, dilute kefir with boiled water, pour in the contents, add salt to your taste.

Mineral water okroshka with green peas

Ingredients:

• potatoes and eggs - 3 pcs.;
• cucumbers - 2 pcs.;
• parsley, green onions, dill - several sprigs each;
• green peas - 1 jar;
• mustard - 1 tsp;
• sour cream - 150 gr;
• mayonnaise - 100 gr;
• mineral water - 1.5 l;
• salt, vinegar - to taste;
• ground pepper.

How to cook:

1. Cut boiled, completely cooled potatoes into cubes.
2. Boil the eggs hard, cool and chop.
3. Cucumbers can be cut into cubes or grated on a medium grater.
4. Drain the liquid from the jar of peas and add them to the pan.
5. Add chopped herbs, mustard, salt, pepper. Season with sour cream or mayonnaise. Mix.
6. Pour the mineral water, stirring the contents to understand what thickness you want to achieve. You can add citric acid or vinegar.
7. Refrigerate the dish before serving.

Mineral water okroshka with radish

Ingredients:

• boiled beef - 300 g;
• potatoes - 3 pcs.;
• green onions, dill - a small bunch;
• green radish - 1 pc.;
• salt, pepper, vinegar - optional;
• mineral water - 1 l;
• sour cream - 150 gr.

How to cook:

1. To make the meat juicy, wait until it cools directly in the broth, and then cut it into small pieces.
2. Peel the radish and grate it on a medium grater.
3. Boil the potatoes, cool, cut into cubes.
4. Chop the greens.
5. Place everything in a saucepan, add spices, sour cream, add mineral water and mix well.
6. Leave to cool for a couple of hours.

Okroshka with kefir

Ingredients:

• fresh cucumber;
• green onion;
• greenery;
• egg;
• potato;
• boiled sausage;
• kefir;
• radish;
• lemon juice or vinegar;
• water;
• salt.

How to cook:

1. We determine the proportions of products by eye, based on the desired volume of the dish.
2. Chop green onions into a deep saucepan, add salt and crush.
3. Add radish, cucumber and sausage, cut into strips.
4. Boil the potatoes in their skins, peel them, cut them into cubes, and put them in a saucepan.
5. Peel the boiled eggs, cube the whites, and knead the yolk with your hands.
6. Mix everything, add kefir and water, achieving the desired consistency.
7. Salt the okroshka, add the juice of one lemon or vinegar.
8. A little granulated sugar added to the dish will give it a wonderful taste and will delight gourmets. Delicious okroshka is ready.

Okroshka on the water

The name of the dish, of course, sounds unappetizing, but in fact the dish has a very interesting taste and many nutritional properties. And the base is not pure water, but, for example, water diluted with juice. The juice can be absolutely anything - it doesn’t matter. The taste of the dish becomes magnificent, and there is no need to talk about its benefits - they are obvious.

Ingredients:

• fresh tomatoes - 400 gr;
• beets - 400 gr;
• beef - 250 gr;
• potatoes - 2 pcs.;
• fresh cucumbers - 2 pcs.;
• parsnips - 2 pcs.;
• sweet pepper - 3 pcs.;
• eggs - 2 pcs.;
• green onions, sour cream, tarragon and mustard - to taste.

How to cook:

1. This option involves the use of beef tenderloin, however, meat cut from the bones is no worse. You can also use offal, tongue or liver, as well as chicken or ham - whatever you like.
2. Boil the meat, be sure to salt it, and do not forget to remove the foam that forms during the cooking process. Boil eggs, parsnips, potatoes in one bowl, and then cool in the refrigerator. Peppers can be baked either in the microwave or in the oven. When the pepper is baked and cooled, it will be necessary to remove seeds and chop it.
3. Prepare a dish in advance in which okroshka will be cooked in water, put chopped peppers in it. While the rest of the vegetables are cooling, prepare the filling for the okroshka. We will make it from water and a mixture of beet and tomato juice. Wash the tomatoes, cut them into two parts and salt them well. This will allow the tomato juice to separate better.
4. Next, we need to squeeze the juice out of the tomatoes - you can do this manually or use a juicer. Grind the beets on the finest grater and collect the released juice. Fill the remaining beet and tomato pulp with one liter of water and put on the fire for about fifteen minutes. Cool the resulting broth, strain it and combine it with the squeezed juice. This is how the freshest filling for the dish is prepared.
5. We cut the meat, parsnips, fresh cucumbers into strips, peel the potatoes, grate them on a coarse grater, and place them in a dish for okroshka.
6. We need to separate the egg whites from the yolks, cut into strips, grind the yolks with mustard, add sour cream with any herbs you like. The main condition is that the greens must be chopped very finely. Mix all the products in a saucepan, add tomato dressing, mix thoroughly again. The dish is ready - pour it into plates and treat your loved ones.

Lenten okroshka with mushrooms

Many people in the modern world have begun to fast. However, this is far from easy to do - after all, our favorite products are banned during this time frame. We are prohibited from eating animal products such as milk, meat and eggs.

However, if you delve deeper into the Lenten menu, you will understand that eating tasty and varied food is quite possible. During this period, vegetable dishes - stews, lean soups and salads - become especially popular. They provide the body with vitamins, helping to cope with depression that occurs due to restrictions.

Lenten okroshka is included in the list of permitted foods, since the ingredients for okroshka offered in this recipe are of plant origin.

Ingredients:

• salted mushrooms - 8 pcs.;
• fresh cucumber - 1 pc.;
• white beans - 1/4 cup;
• Boil the potatoes, cool, then peel.
• In order to properly boil the product, you need to use a lot of water - it should cover the ingredient by at least two fingers. The beans will be ready when they become soft. Please note that the beans should be salted at the very end of cooking. To reduce cooking time, you can use canned food instead of fresh. You just need to drain the water poured into the jar and wash its contents thoroughly.
• Cut all the vegetables, apples and mushrooms into equal cubes.
• Chop the greens.
• Mix all the ingredients well in a saucepan, add all your favorite seasonings and sugar.
• Pour in kvass, stir and let cool.

Okroshka is a dish that becomes especially popular with the onset of the warm season. A fragrant, vitamin-packed cold soup made from herbs, fresh vegetables, eggs and meat products - what could be tastier on a hot summer day!

There are hundreds of variations on the theme of okroshka, but in general this dish, in terms of recipe, is reminiscent of red borscht - as many housewives as there are, as many recipes. There is okroshka made with kefir or kvass, whey, sorrel decoction, and even plain water with vinegar. The list of ingredients may include boiled sausage, boiled or baked pork, chicken, beef, kebab and fish fillet. The main thing here is to choose your favorite combination of products.

All this variety can be fit into certain rules, streamlined, and then it will become clear how to prepare the most delicious okroshka.

How and what is okroshka made from?

Making this soup is a fairly simple process for any cook. All ingredients should be crushed, mixed and poured with dressing. The main efforts will have to be spent on preliminary preparation of products - boiling eggs, meat, cutting all components.

The main key to success is choosing a recipe that you like and fresh, high-quality products.

Products for okroshka

A light and satisfying soup consists of 3 main parts - liquid dressing, a set of vegetables and herbs, and protein components. There can be several options for a liquid foundation:

• kefir with or without water;
• unsweetened and better homemade kvass;
• chilled sorrel decoction;
• milk serum;
• water acidified with apple cider vinegar or citric acid.

Sour cream with mustard or regular mayonnaise would also be useful in the dressing.

Vitamin components - chopped any greens, onions, diced or grated fresh cucumbers, radishes. Some recipes also include boiled potatoes, but this ingredient is not at all necessary.

To make the okroshka more flavorful, add a little salt to the chopped greens and onions and mash them with a masher.

Protein components – boiled eggs and meat. If everything is clear with eggs - chicken or quail, then the choice of meat ingredients is greater. The easiest option is sausage. Usually it’s boiled, but with smoked it turns out quite interesting. Adherents of the principles of proper nutrition and simply lovers of natural products will prefer boiled chicken breast, baked lean pork or beef. A real delicacy is okroshka with boiled tongue.

If you want something unusual, then meat products can be replaced with boneless fish or even lightly salted salmon - it will turn out incredibly tasty and original.

Product proportions

In addition to what products to take, it is important to understand how much there will be. Here, too, you should listen to your own feelings - like it thicker, which means don’t overdo it with pouring and vice versa.

How to make okroshka

Okroshka is prepared simply:

• chop the greens, add salt, knead a little;
• add the remaining ingredients cut into cubes, mix;
• fill with liquid dressing.

Be sure to let the okroshka brew for 10-15 minutes and serve! I like to eat it when the okroshka has been standing for 3-4 hours, but only in this case I don’t add radishes - this vegetable gives the dish a not very appetizing smell over time.

How to properly store okroshka

If you don’t eat the refreshing soup right away, you can safely leave it in the refrigerator - nothing will happen to it in 1-2 days. It’s even better to store without filling it with liquid dressing, then the period is extended to 3 days.

It’s also pleasant to enjoy okroshka in winter – memories of summer immediately arise. Nowadays you can buy fresh vegetables and herbs in supermarkets at any time, but the dish will be much more aromatic and tastier if you make it from homemade greens, frozen during the season. It’s convenient to prepare a batch mixture for okroshka from diced cucumbers and chopped herbs - then you just take out a bag of aromatic products and add to the rest of the ingredients.

At the end I offer a video with the original recipe, where broth is used as a filling:

2016-06-17T07:40:03+00:00 admin first meal

Okroshka is a dish that becomes especially popular with the onset of the warm season. A fragrant, vitamin-packed cold soup made from herbs, fresh vegetables, eggs and meat products - what could be tastier on a hot summer day! There are hundreds of variations on the theme of okroshka, but in general this dish, in terms of recipe, resembles red borscht -...

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Ingredients for okroshka

This traditional Russian dish is usually prepared from the following ingredients: vegetables (potatoes, radishes, herbs), eggs, sausage and kvass. Instead of kvass, many also use whey, kefir, water with lemon, mineral water, water with vinegar, beer, etc.

All ingredients are cut into cubes or strips and dressed with any dressing. I think that everyone knows such a familiar recipe, so today I have selected many variations of this soup so that you can choose your original creation and surprise everyone!

Let's take a closer look at the gas station. After all, exactly what kind of dressing we have will determine the taste of this cold soup.

Types of refueling:

• traditional classic dressing: bread kvass
• broths: meat, chicken, mushroom, vegetable, fish
• based on kefir or liquid yogurt without additives
• mayonnaise diluted with water
• Kombucha, its tincture
• cucumber pickle
• water with vinegar
• beer
• based on mineral water or whey
• tomato juice

Any of these dressings is interesting in its own way, and by choosing any, you will gain a new taste for everyone’s favorite dish. You can always experiment with this cold soup. Maybe that's why when summer comes we all do it so often.

You can find my favorite dressings in this article, which has already appeared on this blog.

Okroshka with kvass

This option is the most popular option nowadays. This look is considered truly traditional and classic. You can read the method of preparing kvass in.

Or you can watch this video:

Cooking with kefir

Kefir is a very popular dish, especially in the summer, because little time is spent on this type. In summer we harvest vegetables. Therefore, be sure to prepare it for your beloved household members. After all, to cook, you just need to want it, because there is nothing difficult in this matter.

Kefir contains a large number of useful substances, such as proteins, vitamins, and microelements. Kefir also improves stomach function. And since we will consume it together with vegetables, this will give us good protection for our body and help restore the natural balance of human microflora.

Kefir-based soup is a healthy product for our body, as well as tasty. The dish turns out to be refreshing and healthy.

We will need:

• Boiled potatoes – 3 pcs.
• Boiled meat – 150 g
• Fresh cucumber – 3 pcs.
• Fresh radish – 4 pcs.
• Low-fat kefir – 500 ml
• Lemon juice - optional
• Boiled chicken egg – 4 pcs.
• Parsley, dill, pepper, salt - optional

Cooking method:

1.Take vegetables, cut cucumbers and radishes into thin strips or grate them on a coarse grater.

2. Cut the eggs as you like. Add boiled chopped meat and herbs.

4. Take lemon juice and sprinkle on ingredients.

5. Salt and pepper. Season everything with kefir. Mix well. Ask to the table. Bon appetit!

This kefir dish can be supplemented with an apple. To do this, simply take and cut an apple into cubes and add to cold soup.

Recipe with vinegar

Okroshka with vinegar is a very common option. If you look for this soup on the Internet, you can find a whole dozen, some make it with sausage, sausages, meat, some with this and that. Ingredient options that always remain the same are greens, cucumbers, eggs and meat (in any form).

If you want it to bring only benefits to your body, then add a vinegar-based dressing (water plus vinegar) to it. Now I will share this method of cooking. But about vinegar, I would like to say that it helps remove all sorts of unnecessary substances from our body, reduces appetite, helps not to gain extra pounds, and quenches thirst well.

We will need:

• Boiled potatoes – 3 pcs.
• Boiled meat – 150 g
• Fresh cucumber – 3 pcs.
• Fresh radish – 4 pcs.
• Sour cream – 500 ml
• Vinegar – 1 tbsp.
• Boiled chicken egg – 4 pcs.
• Parsley, dill, pepper, salt - optional

Cooking method:

1. Crumble all the ingredients to your liking into a saucepan.

2. Fill with water and add 1 tbsp. vinegar.

3. Salt and pepper.

Okroshka with chicken broth

An excellent option that is popular here in Russia. They eat this one just like the classic one with kvass, chilled. But the cooking method is a little unusual. Our broth will be chicken, so we will definitely need chicken fillet. And of course a good mood)))

We will need:

• Chicken fillet – 400 g
• Potatoes – 4 pcs.
• Cucumbers – 3 pcs.
• Egg – 4 pcs.
• Salt
• Bay leaf – 2 pcs.
• Dill, onion, greens

Cooking method:

1.Take a pan in which you will cook chicken broth. To do this, pour water into the pan, add chicken fillet, salt and pepper, and at the end of cooking, throw in a bay leaf to give an unusually tasty combination. Do not forget to skim off the foam during cooking, so the broth will be clear.

2. Cut the potatoes into cubes and throw them into the boiling broth. The broth should boil for about twenty minutes in advance.

3. Separate the whites and yolks of the eggs. Grate the whites separately and the yolks separately.

4. Cut cucumbers and sausage into cubes. Chop the greens and onions.

5. Pour all the resulting ingredients into another pan and stir.

6. When the chicken is cooked with the potatoes, the poultry meat will need to be pulled out and chopped into small pieces, and then combined back with the potatoes.

7. Wait for the broth, chicken pieces and potatoes to cool. Then add all the remaining ingredients from another pan. Mix well. Salt and pepper.

8. Place the dish in the refrigerator for an hour. All is ready! Bon appetit!

Vegetable soup with sour cream and mineral water

This option with sour cream and mineral water is one of my favorite types. After all, mineral water is good for our body, and it also adds sourness. It turns out to be a very light and healthy first course. Instead of mineral water, you can use regular still water. The choice is always yours. Try and experiment. As they say, there are no comrades according to taste.

First of all, to start preparing a liquid dish, look in the refrigerator and check all the products needed for its preparation.

Cooking method:

2. Cut the cucumber and sausage into pieces too.

3. Chop the onion and dill, add salt, and then take a potato masher and crush the onion and dill a little with it. This way, the onion and dill will not float like a “frog” and will also give a very pleasant shade.

Cool and then serve. Bon appetit!

Instead of sour cream, you can add mayonnaise, then it will become much more satisfying.

Lenten summer option

Lenten type is a version of soup when fasting. This one is made from vegetables and herbs, the dressing is a traditional Russian summer drink - kvass.

We will need:

• Boiled potatoes – 3 pcs.
• Fresh cucumber – 3 pcs.
• Fresh radish – 4 pcs.
• Parsley, dill, onion, pepper, salt

Cooking method:

1. Boil the potatoes in their skins, then peel them. Cut it.

2. Cut the cucumber and radish into strips.

3. Chop the parsley, dill and onion and add salt, then pound with a potato masher.

4. Mix all ingredients together.

5. Pour kvass into the soup. Bon appetit! The Lenten delicacy is ready, waiting for the first visitors to take a sample!

Secrets on how to make delicious okroshka at home

• All components of this dish should be finely crumbled (cubes are mainly used, although radishes and cucumbers are often grated to improve the taste and add richness and aroma to the dish).
• For such a soup, it is best to choose meat that is not fatty, for example it could be chicken or beef.
• To add richness, the yolks are often mashed with a fork and mixed with kvass.
• Do it in a container that does not oxidize. Otherwise you will harm your health! It is important to cook the potatoes for this dish in their skins.
• Onions and dill, as well as other greens, must first be cut, and then mashed with a potato several times. Then the greens will give a little juice, this will saturate the taste, and the greens will not float like “frogs”.
• If the dressing (filling) does not seem sour enough to you, then do not be afraid to put a little apple cider vinegar or citric acid in it.
• Salt the cold soup already in the plate.
• You can try adding sugar to this first dish; the taste will also become piquant and refined, as well as unique.
• Don't skimp on the sour cream, it will turn out much nicer.
• Create and experiment! Find exactly your favorite taste! Choose the best version of the famous soup for yourself!

In fact, there are a lot of options for this soup. In this article, I told you about the most popular types. In the next issues I will talk about very unusual types, for example, Ural, fish with horseradish, with krill meat, meat, with cauliflower, beetroot, mushroom, with nuts, fruit, etc.

P.S. Anecdote: Our meeting was such a mistake. 😈 I should have broken up with her a long time ago, when it was summer outside, and she offered to warm up some okroshka for me.