What is included in the composition of okroshka on kvass. Okroshka recipe for kvass
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, instead of kvass, use whey, kefir. 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 fills. Ingredients for okroshka on kvass 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 prepare for different recipes- Choose the right one and get started.
How to cook okroshka
Served cold, national Russian dish perfect for summer menu. simple products there are 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, sometimes okroshka gentle serum, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes poured even 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 filled 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. After putting in 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 meat okroshka:
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 - according 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, place on a plate vegetable garnish, salt, add a little mustard and pour 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.; boiled chicken eggs - 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. Fresh vegetables wash and dry boiled potatoes clean, boiled eggs also clean 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 you need for okroshka on 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 sour enough, add a pinch citric acid or a drop table vinegar. Serve sprinkled with herbs.
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No summer is complete without cold kvass soup. Okroshka, a simple and unpretentious dish consisting of vegetables, has long been popular in Rus'. dining table place of honor.
It is fair to consider radishes or turnips with onions seasoned with homemade unsweetened food as its prototype. The composition of this dish has undergone significant changes over time. Later, a wide variety of ingredients began to be used for okroshka. And it began to be a cold stew with the addition of finely chopped vegetables, onions and meat, seasoned with spices and fresh herbs. It was also customary to consider it an appetizer, and not, as we are now accustomed to, soup. In ancient times, kvass was served separately in clay jugs. But potatoes - it would seem that the main and traditional component of the dish - began to be added only at the beginning of the 19th century. So, what are the ingredients for okroshka used now and how to cook it correctly?
Classic cooking method
Today, this traditional one is finely chopped vegetables with a neutral taste. The most commonly used potatoes, carrots, fresh cucumbers, turnip and swede. In addition, it includes parsley, green onions, dill, tarragon, celery. An obligatory component of okroshka are hard-boiled eggs. Special attention is given to a dressing consisting of special kvass or ordinary bread kvass with the addition of a mashed mixture of onions, black pepper, egg yolks, horseradish. It is also recommended to fill the dish with fresh sour cream. In addition to vegetables, there is also okroshka, the ingredients of which include meat or even fish. In this case, as a rule, lean boiled meat of different varieties is used (preferably turkey or pork). From fish it is recommended to take pike perch, sturgeon or cod.
Let's describe the general principle. Cut vegetables into small cubes. We mix them with pre-boiled and chopped meat or fish (if using them). Next, add the spicy dressing and let it brew for half an hour. Then sprinkle with fresh herbs and pour kvass. If desired, put sour cream and / or finely chopped egg white.
popular recipe
So, now that you know how to cook this popular dish, let's decide which ingredients for okroshka go best with each other. Here is a simple and most common recipe. You will need:
- boiled egg(2 pcs.);
- in uniform, 2 pieces);
- boiled sausage (150 g);
- radish (3-4 pieces);
- fresh cucumbers (2 pcs.);
- green onions;
- dill;
- sour cream;
- grated horseradish;
- salt;
- pepper;
- mustard;
- kvass.
As you can see, the ingredients for okroshka are quite simple. Grind eggs, potatoes, sausage, radishes, cucumbers, mix and season with kvass, mustard (we use the simplest), horseradish. Sausage can be replaced with oval meat. Salt and pepper to your taste, and then pour kvass. Add finely chopped fresh herbs and sour cream. The dish is ready. We wish you all bon appetit.
Okroshka - a traditional dish 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.
Traditionally, Russian has always been used as a gas station. white kvass. 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. It can also be used as a liquid component birch kvass, not sweet tea mushroom, mineral water, cucumber pickle and even beer.
For density and giving extra taste, 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 countries Central Asia. We for a long time lived there, and always cooked this dish (chalop in Uzbek) only on kefir, or they stirred thick syuzma 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, they were prepared from the meat that remained from previous dishes. And often as part 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 varieties 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 cook 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, first of all, it's better to buy it 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 half-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. Then put the chilled mass into portion plates, and pour right amount kvass, whoever likes it - 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 classic way, since mayonnaise came into our lives not so long ago. In any case, not like the recipes for this cold soup themselves.
Video on how to cook cold summer soup on kvass
We shot this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also see the entire cooking process.
It turns out okroshka is simply divinely delicious. On a hot summer day, this is the best dish for a meal.
As you can see, the recipe itself is nothing special, but a few small recipes help to make regular dish really delicious.
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. 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.
You can't say which is better here. 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 chickens.
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, nothing new in cooking summer soup no serum. 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 as liquid base serum is used. 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 down first 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 already turn out to be quite satisfying and nutritious.
Recipe for okroshka on water with mayonnaise
Sometimes you come to the country, and everything seems to be there for okroshka, except for the most important thing - kvass and kefir. And what to do? Do not give up on a hot summer day from such a pleasure. And that's when mayonnaise comes to the rescue.
And although many are against such a replacement, moreover, as soon as it comes to mayonnaise, they immediately begin to wave their hands, they say - wrong, very satisfying, and so on ...
But after tasting the cooked dish, all objections immediately disappear, and they ask for more supplements.
We will need:
- boiled meat or sausage - 300 gr
- fresh cucumber - 4 pieces (medium)
- boiled potatoes - 4 pcs
- boiled egg - 4 - 5 pcs
- lemon - 0.5 pcs
- green onion - 100 gr
- dill - 50 gr
- parsley - 50 gr
- mayonnaise - 200 gr
- sour cream - 200 gr
- cold boiled water - 2-2.5 liters
- salt - to taste
Cooking:
For the recipe, you can use either sausage or boiled meat. If you cook from sausage, then buy it only of good quality. This has already been discussed above. Such a delicious cold soup will turn out from half-smoked sausages. Therefore, if this is at hand, feel free to put it into action.
1. Boiled meat or sausage chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.
Everyone cuts differently, and I like to cut the ingredients not very large. So, the whole cut is better saturated with liquid dressing, slightly fermented, and the dish itself turns out to be tastier.
2. Cut boiled potatoes, eggs and cucumbers in the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.
3. Cut green onions, remove coarse stems from greens and chop. Slightly crush the green onions in your hands, but try not to lose their shape too much.
4. Combine all the ingredients and mix, salt to taste.
5. If you immediately eat everything that you have prepared, then add mayonnaise and sour cream, mix everything and refrigerate for 30 minutes. Then take out the mixture, spread it on plates and add cold water to each to the desired degree of density. Also squeeze the juice from half a lemon. Mix and eat.
If you cook in reserve, then you don’t need to immediately mix with mayonnaise and sour cream. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.
It is best to mix all this just before use. You need to mix thoroughly so that all the mayonnaise and sour cream do not float later in the okroshka in lumps.
6. Sometimes they also keep onions and herbs separately, and add them also directly to the cup when you are already eating. In this case, it is believed that the onion gives an unnecessary smell and taste, and therefore it is added at the last moment.
Maybe so, as they say "to taste, to color ..." Personally, no extra smell bothers me.
7. Sometimes ice is also frozen, and cubes are added directly upon serving. Best served with black bread and fresh garlic bite.
In the recipe, as you have noticed, both mayonnaise and sour cream are used. But in general, if you want, you can use only one mayonnaise. But in this case, a lemon is required or you can replace it with water and vinegar.
To do this, mix a small amount of cold boiled water with vinegar and stir. 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 there is already fresh garlic, then it is better to use it, it is stronger and more fragrant 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 salt is better do not use.
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, prison, 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 "rusk".
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 in my husband's family they prepared such a dish, 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 summer is coming soon. warm days, and then okroshka will become dish number 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 numerous recipes kvass cooking.
And for those who are preparing okroshka today, bon appetit!
A Russian person can rightly be proud of the recipe for this cold soup. Okroshka is part of the Russian culinary heritage, one of the most delicious and practical chapters in a large encyclopedia of Russian recipes. In fairness, we note that cold soups are present in the cuisine of many nations, and when you run out of Russian cookbooks, you can pay attention to gazpacho, tarator, chalop. But do not forget that the secret of pleasure that okroshka gives in the heat is not so much cold serving, how much is that Russian, real, old - it is prepared on the most refreshing drink in the world - on bread kvass. And therein lies its uniqueness!
A little history of okroshka
The history of the appearance of okroshka managed to hide behind the shadow of centuries, although in its current, “leavened” form, the dish arose by historical standards not so long ago - in the middle of the 19th century. And although the name leaves no doubt that in the old days the soup was the same mixture of crumbled products, its origin allows for controversy.
On the one hand, there is an obvious direct ancestor of okroshka - the poor peasant's dish "tyurya" made from slices of bread flavored with onions and vegetable oil and filled with kvass. On the other hand, there is a version of the “tavern” origin of okroshka: in the 19th century, taverns began to “ennoble” kvass, horseradish and vegetables with cuts of boiled meat and corned beef.
So the question of birth is cold meat stew on kvass it turns out to be rhetorical - whether they began to add meat to kvass with pieces of bread, or, on the contrary, they began to fill it with kvass ...
Without mistake, we can say the following: even before the advent of okroshka, there was a similar lean stew, subsequently either supplemented with a meat and fish component (as well as vegetables and root crops, which began to be cultivated later), or became the idea for a similar meat dish.
Today, okroshka is more diverse:
- firstly, it mixed with ideologically similar oriental soups on fermented milk products;
- secondly, products that were not known at the time of its appearance can be used as a basis - for example, soda;
- thirdly, boiled sausage appeared industrial production, and with it the easiest, one might even say primitive, version of okroshka.
The composition of okroshka
The metamorphoses that occurred with okroshka during its existence led to the fact that not a single mandatory ingredient remained in it. At popular dishes there are often many variations, but if you don’t cook pilaf without rice, and a biscuit without eggs, then you can easily find two okroshkas that do not have a single ingredient that matches.Given this, with regard to okroshka, it is more appropriate to talk not about each specific ingredient, but about their groups, taking into account the interchangeability of products.
Liquid base:
IN classic version- this is kvass, and not any, but light bread kvass(or just sour - sweet bottled drinks won't work). Further, in ascending order of exoticism - whey, kefir, acidified water with sour cream or mayonnaise, mineral water, ayran, koumiss, matsoni, sour berry decoctions, beer, brut, kombucha.
Meat part:
Pork, beef, poultry or hodgepodge different types meat. Meat can be boiled, fried, smoked. In old recipes, cartilage boiled to softness is also welcome.
More modern version- boiled or smoked sausage, sausages, ham.
If we compare the ingredients, then meat is preferable to taste - the soup with it is, as it were, more serious, solid and even nobler. In addition, the presence of sausage in the dish is almost the very first argument of opponents of the use of okroshka - because of the sausage, it is called "olivier with kvass."
Also, instead of meat, fish or seafood can be used.- scallops, squid, shrimp. If they put fish, then choose varieties without small bones- cod, sturgeon, stellate sturgeon (and only fillets are used).
Okroshka with salmon
Vegetables
Vegetables for okroshka - this is the part with which everything is more or less clear:
1 - cucumber. Occurs in 90% of recipes, most often in fresh, sometimes pickles are added, and sometimes both.
2 - boiled potatoes. It is not used as often as cucumbers (there is even a whole community of okroshka lovers who passionately advocate recipes without the addition of potatoes). Sometimes potatoes are not put in the soup itself, but served on a separate dish, as a mandatory addition.
3 - radish.
leafy vegetables
Another common ingredient for okroshka is green onions. It is put in a cold soup quite a lot, pre-chopped and rubbed with salt.
Also, sorrel, spinach, sauerkraut, parsley, dill are sometimes added to okroshka.
Eggs
Okroshka in essence - low calorie meal. Even if meat or sausage is added to it, then only them lean varieties(fat in cold soup is not the best delicious thing). Therefore, eggs play a special role in saturating okroshka with protein and fats. Recipes without eggs are very rare.
Condiments, spices, spices
Simple okroshka recipes may be limited to 5-6 main ingredients, but often its preparation is a complex and multi-stage process with a list of ingredients reaching two dozen items, of which some are seasonings.
The oldest seasoning for okroshka - table horseradish. It is added to the soup in grated form, previously mixed with meat and leaving the meat to soak in its aroma.
Instead of horseradish (and sometimes together with it) can be used mustard. A few teaspoons of it are diluted in a liquid with which okroshka is poured. Mustard goes especially well with okroshka on fermented milk products or sour cream.
Also among the spices that are suitable and used for making okroshka, it should be noted mint, basil, celery, tarragon.
Fruits
Lemons or lemon juice, as a source of acid, as well as soaked and fresh apples.
Mushrooms
In recipes mushroom okroshka mushrooms replace meat part, but they can be used not instead of meat, but simultaneously with it. Mushroom pickers can afford to choose among milk mushrooms, saffron mushrooms, porcini mushrooms, volushki, and residents of cities that do not have such a choice should try okroshka with champignons or oyster mushrooms.
As you can see, the choice of ingredients for a cold summer soup is very rich, but this does not mean at all that, taking the products that are at hand, you will cook tasty okroshka, because not all of them are compatible with each other. In order not to be mistaken and disappointed in the result, choose basic recipe, and already on its basis, conduct experiments with the addition of new products, and it is better to experiment not with a full pan of the dish, but by pouring part of it into a separate plate.
Okroshka with mushrooms
Popular okroshka recipes
Classic meat okroshka on kvass
boiled lean meat
fresh cucumbers
green onion
hard-boiled eggs
bread kvass
sour cream
dill
salt
sugar
mustard
The quantity and ratio of ingredients can be changed to your liking, but there is a conditional "golden" rule - for one person you need to take 1 egg, 50 g of meat, 2 medium cucumbers, a spoonful of sour cream, a small bunch of green onions, 1 tsp. mustard.
Meat for okroshka should be cooked until soft, and hard-boiled eggs. Cucumbers are pre-peeled, and chopped onions are ground in a wooden mortar with salt so that it gives a little juice.
Eggs are divided into proteins and yolks - the proteins are chopped, and the yolks are rubbed with salt, sugar and mustard (ready-made mustard).
All prepared products are put in one pan, mixed and diluted with kvass. Sour cream and chopped dill are added to the soup when serving.
Okroshka on kefir
2 cucumbers
4 radishes
4 medium potatoes, boiled with skins on
3 hard boiled eggs
a bunch of green onions, dill, parsley and cilantro (several branches each)
200 g boiled chicken meat
1 l kefir
1 st. boiled water
2-3 lemon slices
salt, sugar to taste
Cut the radish and peeled cucumber into strips, chop the eggs, meat and potatoes into cubes. Grind the greens, grind the onion separately with salt.
Dilute kefir with boiled chilled water and pour over all prepared and mixed ingredients. Put the pieces of lemon, after squeezing a little juice out of it into okroshka, and put the pot of soup in the refrigerator (okroshka on kefir must be well chilled).
Okroshka on mineral water
Okroshka on a mineral water differs in filling. As the name implies, this is mineral water, but not in its pure form, but mixed with the same kefir, sour cream or mayonnaise. Approximate ratio dairy product(or mayonnaise) and mineral water - one to four or six (for example, 250 g of sour cream per 1 liter of mineral water).
Okroshka with sausage on mayonnaise
In terms of the number of lovers, okroshka with sausage bypassed its ancestor - the classic meat okroshka. But in defense of the latter, it should be said that it loses not in taste, but in simplicity. Since a typical okroshka is a fairly simple dish, sausage is more suitable for it than meat. Although, of course, there are gourmets who are not afraid of difficulties and who are not too lazy to boil meat, make kvass on their own and conjure over seasonings for a long time.So, a variant of okroshka with sausage
3 pcs. potatoes
300 g boiled sausage (without fat)
3 cucumbers
4 eggs
a bunch of onions
other herbs to taste
lemon
200 g mayonnaise
boiled water
salt
The ingredients are prepared in the same way as for any other okroshka, and then mixed with mayonnaise and salt. A little cold boiled water is added to the finished okroshka so that the mayonnaise is evenly distributed, and then water is poured in to get desired consistency soup. At the end, lemon juice is added and the okroshka is cooled.
Mushroom okroshka on kvass (old recipe)
Ingredients for 4 persons:
1 fresh and 1 pickled cucumber
2 salted milk mushrooms
2 boiled mushrooms
2 boiled waves
1 fresh and 1 soaked apple
5 pieces. boiled potatoes
1 baked beetroot
1/4 cup boiled beans
1 st. l. mustard (ready)
some salt
a little crushed black pepper
1 st. l. Sahara
green onion
parsley dill
1 l. bread kvass
Peel and chop cucumbers, potatoes, beets, apples. Chop mushrooms and herbs. Mix everything, salt, pepper, put mustard and pour in kvass. Let it brew.
How to cut products for okroshka
You need to crumble products for okroshka, based on general principles preparation of chopped dishes: soft ingredients are cut into larger pieces, and hard ones are cut into smaller pieces.
Greens are crushed finely and can be additionally rubbed. Egg yolks can also be rubbed to give the dish a uniform yellowish tint and a more even taste.
An important role is played by the shape of the cut. Our tongue is able to perceive not only taste - tactile sensations are also available to it, therefore pieces of the correct geometric shape, especially hard ones, stand out from the overall composition of the dish and distract from taste sensations. Because of this, you should not chop radishes, cucumbers, potatoes with the right identical cubes - radishes can be cut into strips, cucumbers can be cut into thin rectangular slices, and potatoes can be cut into cubes, but you need to cook it completely, until soft.
How to cook bread kvass for okroshka
Bread kvass is made from rye bread. To get 2 liters of kvass, you need a third of a loaf of bread, 5 tbsp. l. sugar, 10 pieces of raisins, 1 g of yeast.
Bread should be cut into thin slices and dried well in the oven until golden brown. The temperature of the oven should be set low - 120-150 C.
IN three-liter jar put prepared crackers so that they fill it by a third, and fill the jar with boiling water. When the mixture has cooled to a temperature slightly above room temperature, raisins, sugar and yeast are added.
Leave the kvass to ferment in a warm place, covering the jar with gauze. Depending on the temperature in the room, bread kvass will be ready for consumption in 3-5 days.
Before use, it is filtered, and the remaining mass of crackers can be used as a starter for the next portion - it is returned back to the jar and again filled with water and sugar.
Okroshka vs cold soups of other nations
If we choose the characteristic “cold soup” as the basis for comparison, then it is logical to recall the popular spanish gazpacho, Ukrainian beetroot, Bulgarian tarator.
Comparing okroshka and gazpacho is practically retelling a popular anecdote: “like a camel, but not at all similar.” The only thing that unites these two dishes is a refreshing taste, and even a cucumber in the composition. Otherwise, they are different: gazpacho is a completely vegetable, puree-like red soup, okroshka - as we managed to make sure - enough hearty meal from finely chopped ingredients.
The next candidate for comparison is beetroot. He looks more like a okroshka than gazpacho, as it consists of similar ingredients - eggs, green onions, fresh cucumbers, sour cream. It is distinguished by the presence of boiled beets (it is boiled already chopped, and the broth itself serves as the basis for beetroot).
Beetroot has a very beautiful pale pink color with a purple tint, which is obtained by mixing sour cream and rich beetroot broth.
Tarator- Bulgarian half-soup-half-drink. Getting ready for sour milk or yogurt with walnuts, cucumbers, herbs and vegetable oil. A bit like okroshka cooked with fermented milk products.
Instead of an epilogue
I would like to finish the review with the words “Okroshka is good in the heat!”, But this would not be entirely fair, because okroshka is good not only in the heat - it is good in itself - but it is especially good in the heat.
Summer is a really fertile time for preparing cold refreshing dishes, but for cooking okroshka this is a special season also because cucumbers, leafy vegetables, greens are especially tasty from the garden, and okroshka cooked in winter will be just a pale copy of summer.
Separately, I would like to say a few words to those who have not found a place for okroshka in their menu and in their hearts - do not be categorical! There are a lot of recipes for okroshka, but even more of them are not written down and not even open. It cannot be that among this great multitude, not a single recipe appeals to you and suits your taste. Try, improvise, create. Do not limit your imagination, do not drive yourself into the framework of prejudices. And do not forget that tastes change - what you did not like as a child or a few years ago, today may well become your favorite dish!
In fact, there are many people who do not like okroshka and do not understand the taste of a dish made from various crushed products filled with kvass. But also large quantity people do not understand how you can not love okroshka. Especially in summer, when it's hot outside, what could be better for lunch or dinner than cool okroshka on kvass. It will quench thirst and hunger at the same time, and most importantly, there is absolutely no feeling of heaviness after it.
There are a lot of cooking options for okroshka - vegetable, fish, meat, it turns out delicious. The name of the dish comes from the word “crush”, which means that all the ingredients must be finely chopped, and then poured with kvass. Although now this tradition is often abandoned and whey, kefir, beer are used instead of the original Russian drink, mineral water, broth and even beetroot broth.
If you don't have time for self-cooking and the question arose of which kvass for okroshka to choose in the store, use our tips:
Examine the label carefully, it should say that this is a naturally fermented drink; if you buy highly carbonated kvass, then open the lid in advance and hold it for a while so that the excess gas comes out (the drink will get more soft taste); the lower the sugar content in kvass, the better it is suitable for okroshka (sweet and carbonated kvass does not go well with vegetables and meat).
Okroshka on kvass with sour cream
It's almost classic recipe okroshka, the only difference is that sour cream is not served separately to the table, but is added and mixed together with the rest of the ingredients during the cooking process. The only disadvantage of this option is that it is not always suitable for a large festive feast. Perhaps there are guests who love okroshka, but not dairy products. Therefore, if you are organizing a celebration and are not sure about taste preferences all those invited, do not put sour cream in the okroshka yourself, but serve it separately in a gravy boat.
IN this recipe sour cream can be replaced with mayonnaise.
Taste Info Cold Soups
Ingredients
- boiled sausage - 260-270 g;
- fresh cucumbers - 2-3 pcs.;
- chicken eggs - 4 pcs.;
- potatoes - 3-4 pcs.;
- radish - 5-6 pcs.;
- fresh herbs dill - 1 small bunch;
- sour cream - 4 tbsp. l.;
- ground black pepper and salt - to your taste;
- kvass - 2 l.
How to cook delicious okroshka on kvass with sour cream
To prepare okroshka, boil potatoes “in uniform” and hard-boiled eggs in advance; cool them down by dropping them in cold water.
Prepare a deep bowl or pan where you will transfer the chopped foods.
Cut the sausage into small cubes and place in a bowl.
If your cucumbers are young with delicate skin, then you can not cut it. There are varieties with hard skin, in this case it is better to cut it off. Chop the cucumbers into small cubes, transfer to the sausage.
Put the peeled and finely chopped eggs there.
Peel potatoes, cut into small cubes, send to a bowl with the rest of the ingredients.
Wash the radish thoroughly, dry it, rub it on a large or medium grater, put it in a bowl.
It remains to add greens. Rinse, dry and finely chop the dill. You can also use parsley and green onions if you like.
Now put sour cream, salt and pepper a little, mix all the ingredients well together. Many people prefer to add mustard at this stage (Dijon or ordinary dining room), this is not for everyone, but it actually turns out very tasty. For the amount of ingredients indicated in the recipe, 2-3 teaspoons of mustard will be enough.
Pour in kvass, mix gently, taste, if necessary, add more salt and pepper.
Okroshka on kvass with sour cream is ready, it goes well with smoked fish and black Borodino bread.
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Okroshka on kvass with sausage
For this option, okroshka can be used not only boiled varieties sausages, but also semi-smoked, sausages, ham or sausages, the main thing is that they do not have fat, since it does not combine with cold kvass at all. Sausage can be substituted boiled beef or chicken breast, boiled or smoked tongue.
Ingredients
- potatoes - 2 pcs.;
- chicken eggs - 2 pcs.;
- fresh cucumber - 1 pc.;
- radish - 3-4 pcs.;
- boiled sausage - 150 g;
- green onions - a small bundle;
- salt - to your taste;
- kvass - 1 l.
Cooking
Always start cooking by boiling eggs and potatoes. You can even do it in advance, for example, in the evening, and the next day you will cut everything and serve fresh okroshka for dinner.
Cool boiled eggs with potatoes by placing them in cold water, this will make it easier to peel them later.
For this dish, you will need a saucepan or a large bowl in which it will be convenient for you to mix all the chopped ingredients.
Cut the peeled potatoes into small cubes.
Remove the shell from the eggs, cut them finely with a knife or special device- egg cutter. Many people prefer to rub eggs on coarse grater, so it is also possible, okroshka will turn out more tender.
Wash the cucumber, remove the skin and cut into small cubes. If you have cucumbers with thin and delicate skin, which is not bitter, you can not cut it.
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Wash the radish, cut it into very small cubes, you can even rub it on a coarse grater, after all, this is the most solid product in a little.
Cut the sausage into small cubes.
Wash the onion, pat dry, finely chop and transfer to a separate bowl for now. Add some salt and rub well with a wooden kitchen pestle to release the onion juice. Transfer the resulting dressing to the rest of the chopped products and mix. Some housewives add boiled water to such a dressing. egg yolk and 1-2 teaspoons of mustard.
Pour in the kvass and mix well again. Taste for salt, adjust if necessary. If you like spicy dishes, add black ground pepper taste.
Okroshka on kvass with sausage should be served cool. Therefore, either fill it with cold kvass, or keep it in the refrigerator for 1-1.5 hours before serving. Cut to okroshka fresh Rye bread, serve sour cream in a gravy boat.
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