For the preparation of okroshka what products. Lenten okroshka with mushrooms

Okroshka according to the classic recipe - this is not for you to drink Olivier with kvass! There is not a single person in Russia who does not like okroshka.

It's hot outside then cold soup becomes a real salvation, because primordially Russian dish used chilled. In addition, the composition of the dish includes only fresh and natural products, therefore, the body receives the necessary useful material and vitamins.

The classic okroshka recipe is popular and has been used since ancient times not only in Russia, but also in other Slavic countries. There are many options for its preparation, so we propose to understand in more detail with step-by-step recipes.

Okroshka according to the classic recipe with sausage on the water

To improve taste in ready meal add acetic acid. Cold soup is low-calorie, tasty and fragrant. Great option for a hot summer day.

Products:

• boiled sausage, milk sausage - 0.22 kg;
• fresh cucumber - 3-4 pcs.;
• eggs - 3 pcs.;
• green onions - 45 g;
• fresh dill - 25 g;
• table salt to taste;
• table vinegar (9%) - 2.5 tablespoons;
• vegetable oil - 25 ml;
• boiled, chilled water by consistency;
• potatoes - 0.4 kg.

Recipe:

Sort potato tubers by size for the fastest and most uniform cooking. Put the ingredient in a saucepan, fill with water and salt a little. After boiling, cook for half an hour.

Before draining the liquid, check the product for readiness by piercing it with a knife. If a sharp object passes through the vegetable quite easily, then the component is completely ready, cool it. After the time has passed, peel off the skin and chop into a small cube.

Rinse eggs, place in a smaller saucepan. Pour the filtered liquid, add a little salt and boil, after boiling for 10-15 minutes. Cool under running water cold water. Remove the shell and cut into small cubes or slices.

Chop sausage and clean cucumbers in the same way as prepared components. Combine all ingredients in a suitable container, add oil, salt, acid. Mix thoroughly, pour in water and pour finely chopped greens. Cover and refrigerate for 30 minutes. Summer soup is ready.

Classic okroshka with kvass sausage

This version of the classic okroshka recipe differs from the one described above in that half-smoked sausage is used instead of milk sausage. Thanks to this, okroshka is spicy and fragrant.

Products:

• kvass - 2.7 l;
• sour cream - one can, 180 grams;
• half-smoked sausage - 180 g;
• cucumber - 0.25 kg;
• eggs - 3-5 pcs.;
• potatoes - 0.35 kg;
• greens - 25 grams;
• dill small bunch;
• table salt.

Recipe:

Choose potatoes of the same size, rinse from dirt. Put in a saucepan, pour water and cook after boiling until tender. Cool, peel and chop into small cubes.

Hard-boil eggs, cool in cold liquid, peel and chop in the same way as tubers.

Remove the packaging from the sausage product, cut it. Rinse fresh herbs, dry and chop finely.

Rinse cucumbers, cut into cubes. If the skin of the vegetable is thick, then it needs to be peeled off with a thin layer.

Combine all prepared ingredients in a large saucepan, mix thoroughly with sour cream. Add kvass, cover and insist in the refrigerator for half an hour. It is recommended to serve with a slice of black bread, radish and mustard.

Cold soup - lovely dish for every hot day. Instead of kefir, kvass, whey is used, and as meat - sausage product. Okroshka whey gives an unusual sour taste.

Products:

• sausage "Doctor" - 270 gr;
• serum - 2.5 l;
• cucumber - 0.23 kg;
• eggs - 3-5 pcs.;
• potatoes - 0.45 kg;
• dill - 20 gr;
• green onions - 45 grams;
• parsley - 20 gr;
• sour cream - 220 g;
• lemon - 0.5 pcs.;
• garlic - 10 gr.

Recipe:

Rinse purchased vegetables. Boil potatoes and eggs until tender, cool and peel. Cut into medium sized cubes along with the sausage. Rinse the cucumbers, if necessary, remove the skin and cut like potatoes.

Rinse greens, dry and chop finely. Connect the prepared components in large saucepan mix thoroughly with sour cream. Pour in the whey and stir again.

From citrus fruit squeeze the juice and put in okroshka along with salt. Stir, cover and refrigerate for 30 minutes.

Delicious okroshka on kefir according to the classic recipe

Okroshka, cooked on a sour-milk drink, turns out to be very satisfying, healthy and tasty. Apart from fresh vegetables it contains boiled beef. Consider a step-by-step recipe for preparing a summer dish.

• beef (pulp) - 0.4 kg;
• radish - 5 pcs.;
• cucumber - 0.23 kg;
• green onions - 45 g;
• eggs - 3-4 pcs.;
• kefir - 1.8-2 l;
• table salt.

Rinse the meat, if necessary, clean from films and tendons. Put in a saucepan, cover with water and salt a little. Put on the stove and cook after boiling until tender. Carefully remove the ingredient from the broth, cool and chop into medium-sized cubes or slices.

Rinse radishes and cucumbers, cut into slices. Rinse green onion feathers, finely chop. Boil the eggs until cooked in salted liquid, cut into small cubes.

Combine all the prepared ingredients in a saucepan, mix thoroughly and add a little salt. Pour in a fermented milk drink, cover and let the dish brew in the refrigerator for half an hour.

If the okroshka turns out to be thick, then it can be diluted a little clean, boiled water. Pour into bowls and serve.

Worth noting:

Okroshka classic with sausage on mineral water (mineral water)

Simple and popular dish Russian cuisine can be made on mineral water. Cold soup is light and healthy for hot days.

Products:

• eggs - 5 pcs.;
• sausage "Doctor" - 530 g;
• potatoes - 0.5 kg;
• cucumbers - 250 g;
• radish - 3-4 pcs.;
• sour cream - 60 g;
• mayonnaise - 55 g;
• dill - 25 g;
• green onions - 40 g;
• mineral water - 1-2 liters.

Recipe:

Rinse the eggs, put them in a saucepan and fill with water, add a little salt. Put on the stove, after boiling, cook for 10-15 minutes. Cool, clean from unsuitable parts for food and chop into cubes.

Select potatoes of the same size, wash from dirt and place in a saucepan. Pour in the filtered liquid and salt a little. Boil in the uniform until tender, cool and peel off the thin skin. Cut similarly to the egg component along with the sausage product.

Wash cucumbers, radishes and, if necessary, peel off the rough peel with a thin layer, chop finely. Rinse onions and fresh herbs, shake off excess moisture, chop.

We combine all the ingredients in a capacious saucepan, add mayonnaise and sour cream, seasonings to taste, stir. Pour cold mineral water. Serve okroshka with rye bread.

Okroshka with mayonnaise and water

The first dish cooked mayonnaise sauce, it turns out hearty, tasty. A great option for those who like the combination of fresh vegetables and live kvass.

Products:

• ham - 0.35 kg;
• potatoes - 0.35 kg;
• cucumber - 2-3 pcs.;
• eggs - 3-4 pcs.;
• green onions - 40 g;
• lemon - 1 fruit;
• fresh dill - 35 g;
• mayonnaise - 200 g;
• chilled plain water.

Recipe:

Rinse the potatoes from dirt and boil in their skins until tender. Cool, peel and cut into cubes. Hard-boil eggs in salted water, cool under ice-cold liquid and remove the shell. Chop the prepared products into a medium-sized cube.

Remove unsuitable packaging from ham, cut similarly to eggs and potatoes. Rinse the cucumbers, if there is a hard or bitter skin, cut it off in a thin layer. Finely chop.

Greens and feathers fresh onion wash, chop. Combine all prepared products in a saucepan, add mayonnaise and stir. Dilute with ice liquid and mix everything again, adding a little salt and freshly squeezed lemon juice. Cover, insist half an hour. Pour into bowls and serve with a slice of brown bread.

Important! The amount of cold water is determined depending on the intended consistency.

This is interesting:

Okroshka beetroot (cold beetroot)

As the main ingredients are used - classic: beets, salted and fresh cucumbers and also carrots. To improve the taste, it is allowed to add various seasonings and spices to taste.

Products:

• egg - 2-3 pcs.;
• natural kvass - 0.6 l;
• table vinegar - 5 ml;
• granulated sugar- 5 gr;
• carrots - 150 grams;
• beets - 0.25 kg;
• fresh cucumber - 100 g;
• pickle- 80 grams;
• sour cream 20% - 50 gr;
• green onion feathers - 40 g;
• fresh dill - 25 grams;
• table salt.

How to cook beetroot okroshka according to a traditional recipe?

Wash the beets, peel off the skin with a thin layer. Using a grater for vegetable salads, chop into straws. Put in a saucepan, add some water acetic acid. Put on medium heat and simmer after boiling for half an hour, cool.

Rinse the bright root crop, peel and boil, chop into cubes. Wash fresh herbs, dry and chop.

Boil eggs, cool and peel, cut into cubes. Chop fresh and pickled cucumber in the same way as other components.

In a separate large saucepan, mix all the prepared foods with the estimate, put the beets, add granulated sugar and table salt. Mix well, pour in kvass. It is recommended to serve cold soup with small piece ice.

Useful tips on how to cook a delicious classic okroshka correctly

In order for okroshka to turn out tasty and beautiful, it is recommended to follow a few simple rules:

1. Use one type of cutting of all components - slices or cubes. The exception is radishes and cucumbers, which are allowed to be grated. In this case, the products will quickly release the juice and soak the other components of the summer dish;

2. From meat products preference should be given low-fat varieties beef, and you can also use sausages (boiled, dairy, semi-smoked, ham);

3. For more rich taste okroshka egg yolks it is required to knead with a fork and combine with natural kvass.

Video recipe for a delicious homemade classic okroshka

That's so simple homemade dish will help you eat and cool on a hot summer day. The simplest and most affordable ingredients!

Bon appetit!

Now you are ready for the hot summer days, now you know how to cool with traditional okroshka. You can alternate recipes, surprising your household on the one hand with a delicious and refreshing soup, and on the other hand, saturate the body with useful and fresh vitamins.

The classic version of cold soup uses kvass. However, kefir will not be superfluous in it. The fact is that it is sour-milk drinks that make the dish not only satisfying and healthy, but also truly healing.

Judge for yourself: kefir speeds up digestion, improves bowel cleansing. Even if you cook such a soup without sparing the meat, you will not cause any harm to the figure. Indeed, for okroshka on kefir, the calorie content does not exceed 60-70 Kcal per 100 grams of weight. A large number of vegetables and herbs complement beneficial effect on the body, endow it with countless vitamins and minerals. All in all, sheer benefit for good health.

You will need:

• fresh cucumber - 3 pcs.;
• greens and green onion - 1 bunch each;
• boiled potatoes - 4 pcs.;
• boiled eggs - 3 pcs.;
• boiled sausage - 300 g;
• lemon juice or vinegar - 2 tablespoons;
• kefir - 1 liter;
• water - by consistency;
• salt.

Cooking:

1. Start with green onions. It should be cut into rings, poured into a saucepan and rubbed right in it with salt with a pusher.
2. Add chopped radishes and cucumbers.
3. Cut 3 potatoes into cubes and send to the mass. Crush one with a fork and pour it in there for density.
4. Dice eggs and sausage, add to other ingredients.
5. Pour in kefir. It is advisable to add water, so that okroshka on kefir and mineral water will not be too thick.
6. Salt a little more and add vinegar or lemon juice. Refrigerate 20-30 minutes and serve.

Okroshka on whey

You will need:

• serum - 2 l;
• boiled potatoes - 4 pcs.;
• sour cream - 0.5 l;
• dill and green onions - in a bunch;
• fresh cucumber - 2 pcs.;
• eggs - 5 pcs.;
• boiled meat or sausage to taste - 300 g;
• citric acid, mustard, salt.

Cooking

1. Cut all ingredients into cubes.
2. Prepare filling: mix whey and sour cream in a container. Dissolve thoroughly. Add 2/3 teaspoon salt, about the same citric acid.
3. Pour the mixture over the ingredients and chill. You can add mustard to the vegetables themselves, then the taste will be sweetish-bitter.

It is only important to know how to cook okroshka on kefir correctly. Here are the top recommendations.

1. Use low-fat kefir. Drink high fat thick, which can turn the soup into porridge. Although if you come across fatty kefir, you can simply dilute the dish in a plate mineral water to the desired consistency.
2. Soak vegetables in water first. This applies to cucumbers, radishes, as well as greens. Firstly, it will help slightly withered fruits and leaves to become tight and beautiful again. And secondly, it will allow you to get rid of the nitrates contained in them in order to eliminate the risk of poisoning.
3. Use lean meat. The recipe for okroshka on whey, kefir and other fermented milk products is an example of health benefits. Do not spoil it with fatty pork or beef. Suitable boiled veal, chicken breast, turkey, even rabbit meat. If the dish is cooked hastily, in the refrigerator for it you can find boiled sausage or sausages.
4. Mix the chopped ingredients with dressing, and only then add kefir. This is worth doing so that the vegetables are saturated with the flavors of the dressing, which can be sour or spicy. So classic version dressings in the recipe, how to make okroshka on kefir, you can consider boiled yolks grated with mustard. They add a little pepper and sugar, a little sour cream or the same kefir.
5. Fill the dish half an hour before serving - not earlier, not later. The fact is that a long wait for the finished okroshka can delaminate its structure. And to pour kefir on a plate and immediately serve it means not to let the dish get saturated with tastes.

Russian okroshka is so amazing tasty dish which will never come to pass. It is served with different fill(dressing), and some even say "sauce". Everyone has different preferences and tastes, someone does not accept okroshka with kefir, someone eats only with whey, and for whom the favorite is okroshka with kvass. Many make okroshka with lemon juice, mineral water, someone even seasons with mayonnaise.

IN Lately more and more okroshka recipes with such fermented milk drinks like tan and ayran. I personally have not tried this okroshka, probably also tasty.

Each gas station has its own certain nuances and pluses.

Dressing based on kvass, or okroshka on kvass

Dressing on kefir for okroshka

In order to make such a dressing, you need to dilute kefir with boiled water, because kefir is thick. Can be used mineral water. The proportions are: 1:2, i.e. to
Ether must be taken twice as much as water. At the same time, sour cream is also added to such okroshka.

Dressing with mustard in the preparation of okroshka

Such a dressing is considered dry, and it gives such a piquant taste. It is advisable to use in combination with kvass.

We will need:

• eggs (egg yolks) - 3 pcs.
• dry mustard - 0.5 tsp
• sugar - 1 tsp
• kvass - 1.5 tbsp.

Cooking method:

1. Take the yolks and rub with a fork to make small crumbs.

2. Add mustard, salt, sugar to the yolks. Next, add kvass and mix everything thoroughly.

3. Before serving, dilute this mixture with the main main amount of kvass. Such an unusual filling for okroshka will turn out!

Mayonnaise dressing

I know that if you try to dissolve mayonnaise in water, it will not dissolve well. Therefore, if you are making okroshka with mayonnaise, then it is better to take your own homemade mayonnaise.

However, if you took shop mayonnaise, then put it directly into the mixture of vegetable, egg and sausage ingredients. Mix everything thoroughly. Next, pour water mixed with lemon juice into the okroshka (1/3 of a lemon is used for 0.5 liters of water, meaning lemon juice). If you follow these steps, then store-bought mayonnaise will definitely dissolve well in okroshka.

Kefir vegetable smoothie

We will need:

• Kefir 1% - 0.5 l
• Celery stalk - 2 pcs.
• Fresh cucumber - 1 pc.
• A bunch of parsley ~ 20 g.
• A bunch of dill ~20 g.
• Sea salt - 1 tsp

Cooking method:

1. Wash the greens and cucumber well. Coarsely chop everything with a knife. Next, send everything to the blender.

2. Add more salt and kefir to the blender. Grind everything at low speed.

3. Before serving, add sour cream to such a filling. Very original and delicious!

Refueling with lemon juice, step by step with a photo

We will need:

• sour cream 20% - 200 g
• filtered chilled water -1 l
• lemon juice - 1 pc.
• sugar - 0.5 tbsp. l. topless
• salt - 0.5 tbsp. l. topless

Cooking method:

1. Combine water with lemon juice, add sugar and salt. Add sour cream to the main ingredients of okroshka and mix with them.

2. Add this dressing to the okroshka.

I hope all these unusual gas stations V summer season you will try it inapplicably, and you will find the most favorite for yourself. Treat each other with goodies, create and surprise everyone with your exquisite and unique options.

P.S. Do they eat okroshka in hot? It turns out there is Polish okroshka.

This okroshka is best done in winter. The ingredients are very unusual for our Russian, it contains fruits and even wine. But, nevertheless, such okroshka is often eaten here in Russia. Have you tried this kind of okroshka?

Meet! Hot Polish okroshka. Try to make such yummy 😆 Although in my opinion the dish is complicated, as it takes a lot of time to cook. But, it's still worth a try.

We will need:

• fresh cabbage white head - 0.5 kg
• Sauerkraut - 150 g
• Chicken leg - 150 g
• Boiled pork - 150 g
• boiled beef– 150 g
• Pork knuckle (boiled-smoked) on the bone - 150 g
• Sausage - 200 g
• Onion - 1 pc.
• Apple - 1 pc. Quince - 1 pc.
• Dry wine - 150 g
• Olive oil - 2 tbsp
• Bay leaf- 2 pcs.
• Cumin seeds, salt, pepper - to taste

Cooking method:

1. Clean pork knuckle and chicken okrochek from skins, veins and bones. All "waste" must be put in a pan and boiled on this meat broth about 1 hour.

2. All meat that is used in this type is cut into pieces and fried on olive oil. Add finely chopped onion. Well fry everything.

3. Chop the cabbage and stew with the cooked broth.

4. Peel the fruits. From the peel and seed pod from the fruit, boil the fruit broth, cook for about 3 minutes after boiling. Strain the broth and cool.

5. Cut the fruits into cubes and add them to the cabbage. Next, send the fried onion, meat, cumin, bay leaf and pepper there. Salt.

6. Pour in fruit broth, wine and simmer for 2 hours, adding a little meat broth.

7. Now remove the finished okroshka from the heat and cool, let it brew for 12 hours in the refrigerator.

8. Then heat up and enjoy a new kind of okroshka, the so-called Polish 🙂 Bon appetit!