Brisket at home. pork belly recipes

Okroshka is the perfect combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for kvass okroshka are perfect for kefir okroshka and not only. That’s why okroshka can be crumbled into anything: add meat or fish ingredients, use whey, kefir or mineral water instead of kvass. The whole summer is ahead, you can make the most unexpected innovations in a familiar dish by preparing okroshka according to different recipes. They are simple, only some ingredients and filling change.

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What products are needed for okroshka

Let's be clear: okroshka requires invigorating fragrant, sour, but 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.

Okroshka can be cooked on refreshing kvass, there is okroshka on delicate whey, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. Okroshka can also be filled with just mineral water.

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat: boiled beef is perfect for making okroshka, you can put chicken or turkey, some put boiled tongue. If there is no meat, the easiest solution is to cook okroshka with boiled sausage.

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Boiled eggs can be put in okroshka, cut into cubes, or cut only the protein, and prepare dressing from the yolk. To do this, grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass.

Green onions, dill, fresh sorrel are put in okroshka. By the way, green onions can be ground with salt. And of course, they season okroshka with sour cream or other seasonings to taste: mustard, horseradish, etc.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Cooking method. 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. Put in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. It is recommended to knead the yolks with a fork and also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served with kvass and sour cream. You can add mustard or grated horseradish to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Cooking method. 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

Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radish 5 pcs., boiled sausage (boiled meat) 200 g, boiled chicken egg 2 pcs., fresh cucumber 1 - 2 pcs., radishes and green onions 0 , 5 bunches, mustard 1 teaspoon, sour cream, salt, spices to taste.

Cooking method. The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing is to remember 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

Ingredients: 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.

Cooking method. Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.

Okroshka on whey

Ingredients: whey 1 liter, boiled potatoes 2 pcs., boiled meat or sausage 200 - 300 g; fresh cucumber 1 - 2 pcs., fresh radish 4 pcs., boiled chicken eggs 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.

Cooking method. Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for the body. Wash and dry fresh vegetables, boiled potatoes and boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about dressing. This is sour cream, mustard and salt. First mix sour cream with mustard, and then add a little salt, only in this way 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

Ingredients: okroshka on mineral water is prepared only on water with gas, boiled potatoes 2 pcs., boiled eggs 3-4 pcs., boiled meat or sausage 300 g, fresh cucumber 1-2 pcs., radish 3-4 pcs., green onions, dill , sour cream, salt.

Cooking method. Cut vegetables, eggs and meat ingredients into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Sprinkle with herbs before serving.

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

• Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
• Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
• Step 3 Cut crab sticks into small pieces.
• Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
• Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Ingredients: bread kvass 1.5 l, salted mushrooms 400 g, potatoes 250 g, carrots 50 g, green onions 100 g, sour cream 200 g, chicken eggs 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .

Cooking method:

• Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
• Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
• Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
• Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
• Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
• Step 6. Rinse green onions, dry and chop finely.
• Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

This summer dish is definitely the best friend for those who are on a low-carb diet and crave a varied menu.

Vegetable okroshka is the most delicious, vitamin and refreshing dish for a summer diet, its recipe has been known since ancient times, and modern cooking has only added variety to this dish. And today we will introduce you to the best and most interesting options for making fresh soup so that you can meet the summer fully armed.

How to prepare vegetable okroshka

In folk cuisines around the world, there are thousands of recipes for cold vegetable soups, and only our favorite Slavic okroshka can collect hundreds of different cooking options. And the difference in recipes depends not only on what kind of dressing to fill the cut, but also on the set of ingredients itself.

And even if we take soup without meat as a basis, then even here the list of delicious recipes with vegetables will be very, very extensive. And this is wonderful, because when there is a large selection of dietary dishes, it is much easier to lose weight with taste and variety!

Starting from the original recipe, you can make many different dishes. For example, by removing eggs and dairy products from the composition, we can get an excellent lean dish.

Add boiled and grated beets to the composition, and here you have a cold borscht.

Mushrooms, tomatoes, daikon, pickled or pickled cucumbers, corn, green peas, green beans and spinach with salad will also perfectly complement and diversify the composition of vegetable okroshka.

How to cut vegetables into okroshka

In fact, this is the fastest and easiest to prepare first course. Washed, peeled, chopped vegetables - everything is ready.

Well, even if you take a recipe with potatoes and eggs, then add 20 minutes to the whole cooking to boil the products. And yet the dish is done very quickly.

Yes, even cutting vegetables does not require any special frills. We crumble everything with equal medium cubes, finely chop the greenfinch with a knife and that's it. Well, except that the radish can be chopped into semicircles or straws. Well, if the composition contains radish, horseradish or daikon, then you can use a coarse grater to grind them.

To make the aroma of greens more saturated, finely chopped onion, parsley, dill and cilantro should be slightly crushed with salt so that the juice stands out.

You can get even more interesting information about the preparation of okroshka and its properties on our website:

Vegetable okroshka on kvass

Ingredients

• - 2 pcs + -
• - 2 pcs + -
• - 3 pcs + -
• - 4 things + -
• Radishes - 6 pcs + -
• - 1 PC + -
• - 1 tbsp. + -
• - taste + -
• - 2 tsp + -
• cilantro and dill - 1 large bunch + -

How to cook vegetable okroshka

1. Immediately put the potatoes and eggs in a saucepan, fill with water so that all products are covered with liquid, and set to boil. 15 minutes after boiling, take out the eggs and soak them in ice water. And after another 5-10 minutes, drain the boiling water from the potatoes and cool the tubers, cutting them in half.
2. Washed cucumbers, tomatoes, cooled potatoes and eggs are cut into medium cubes. Chop the onion into small thin pieces. We chop the radish in circles.
3. We wash the cilantro and dill, dry it and chop finely, then sprinkle with a pinch of salt and grind the greens with salty grains a little until the aroma and juice are released.
4. Now we mix all the chopped ingredients in an enameled saucepan, pour kvass, add salt to taste, and also put mustard and horseradish in okroshka. We mix everything and put it in the cold for half an hour to brew.

Our site presents a chic selection of vegetarian okroshka recipes, where you can easily choose the best option for yourself:

For lovers of experiments, we suggest mastering this unusual recipe for a very tasty and fresh okroshka with apple and beets at home.

Ingredients

• Cold carbonated water - 1.2-1.5 l;
• Pickled beets - 0.15 kg;
• Marinade from beets - ½ cup;
• Fresh cucumber - 2 pcs;
• Green apples - 1 pc;
• Daikon - 1 pc;
• Sour cream - 0.1 kg;
• Salt - to taste;
• Onion greens - 1 bunch;
• Fresh dill - 1 bunch;
• cilantro or parsley - 1 bunch;
• Potato - 3 tubers.

How to cook vegetable okroshka with beets

1. Boil the potatoes in the skin, then set to cool.
2. In the meantime, we clean the apple from the seed core and, together with the cucumbers and the cooled and peeled potatoes, crumble into medium cubes.
3. Wash the daikon, peel it and rub it on a coarse grater or chop into thin strips.
4. We take out the beets from the marinade, and if the slices are quite large, then cut them into cubes of the same size as the potatoes with cucumbers.
5. Wash all the greens and chop finely, after which we mix all the ingredients in a deep container, add salt to taste, pour in the beetroot marinade, put sour cream, mix everything thoroughly, and only then pour in the chilled soda, mix everything again and pour the soup into bowls.

Mushroom vegetable okroshka: a recipe with pickles

This okroshka will be a real find for autumn and winter days, when pickled cucumbers and forest mushrooms are in stock.

Ingredients

• Fresh or frozen mushrooms - 0.25 kg;
• Potato tubers - 3 pcs;
• Selected eggs - 4 pcs;
• Salted or pickled cucumbers - 2-3 pcs;
• Horseradish - 1 tablespoon;
• Green onion - 1 large bunch;
• Salt - to taste;
• Rye kvass - 1 l.

How to make vegetable okroshka with mushrooms

1. Boil forest mushrooms for 20 minutes in salted water, then cool and cut into medium strips. If you took champignons for cooking, then you need to cook them for no more than 3-5 minutes.
2. We cook potatoes for 25-30 minutes in the "uniform". Then we cool the tubers, clean and crumble into medium-sized cubes.
3. Hard boil the eggs for 15 minutes, and also cool. Separate the whites from the yolks. We cut the proteins into cubes, and grind the yolks separately with salt into gruel.
4. We chop the cucumbers into strips, chop the onion finely and mix everything in a common bowl.
5. From the ground yolks and kvass, mix the dressing and pour the okroshka with the resulting mixture. Salt the soup to taste and season with horseradish.

Vegetable okroshka with mushrooms is ready!

And if you are looking for new recipes for the legendary summer soup, then our articles will replenish your recipe book with worthy dishes.

The undisputed favorite of summer Russian cuisine can rightly be called okroshka. According to V. Pokhlebkin, okroshka is a cold soup made with kvass, in which the main component is not bread, like in prisons, but vegetable mass. At the same time, meat or fish components can be mixed with the vegetable mass in a ratio of 1: 1. Depending on these components, okroshka is divided into vegetable, meat and fish.

The history of okroshka, as well as the history of many other native Russian dishes, is extremely confusing and has been lost for centuries. Some consider the radish with onion and sour kvass, which was cooked in Rus' more than ten centuries ago, to be the ancestor of okroshka. Others claim that okroshka is just one of the options for tyuri, in which such an obligatory component as bread was replaced with chopped boiled vegetables. One way or another, but this simple, tasty and hearty dish has survived the centuries and to this day remains one of the most beloved cold summer soups in Russia.

So, how to cook okroshka. To prepare okroshka in its modern sense, you will need any seasonal vegetables to your taste, boiled meat or fish and kvass. For okroshka, only special white, sour okroshka kvass should be used. Sweet red drinking kvass is completely unsuitable for okroshka and spoils the taste of this dish. In general, there are as many recipes and methods for preparing and serving okroshka as there are Russian families who love to enjoy this cold and refreshing dish in the summer heat. Every home, every family has its own special recipe for okroshka. The quantity and composition of the ingredients used to make okroshka varies not only from region to region, but often from house to house. Someone uses boiled vegetables and meat, while others prefer fresh vegetables and greens, someone cannot imagine okroshka without horseradish and sour cream, while others prefer egg yolk dressing and herbs. The most important thing in okroshka is to choose the best combination of all its ingredients that you personally would like.

It would seem that it is impossible to tell something new about how to cook okroshka, and even a child can cope with its preparation, but this is too superficial and an erroneous judgment. Even such a simple and ubiquitous dish requires skill from the chef, as well as knowledge of the basics and secrets. Today "Culinary Eden" tried to collect for you the most important and necessary tips and secrets of cooking okroshka, thanks to which you can please your loved ones not just with a light summer soup, but with a real little masterpiece of Russian culinary.

1. As mentioned above, only unsweetened white okroshka kvass is suitable for okroshka. Most often, the dislike for okroshka is caused precisely by the wrong, sweet drinking kvass, which is completely unsuitable for crumbling meat and vegetables. Only white kvass will give you the opportunity to fully enjoy the refreshing taste of okroshka. Unfortunately, it is quite difficult to buy such kvass in the store, but this is not a reason for despair. You can easily cook it yourself. For six liters of water you will need 300 gr. rye malt, 100 gr. barley malt and 200 gr. rye flour. Mix all dry ingredients, pour a small amount of boiling water and let it brew for 20 minutes. Then bring the volume to six liters with warm water, add yeast and leave to ferment for 12 hours. When the kvass ferments well, take it out to the cold and leave to ripen for a period of 12 hours to 1 day.

2. In real Russian okroshka, it is necessary to correctly combine two types of vegetables: some are hearty, neutral in taste (boiled potatoes, carrots, turnips, rutabaga, fresh cucumbers), while others are spicy and spicy (bulb and green onions, fresh dill, parsley, celery). Boiled, neutral-tasting vegetables are usually cut into small cubes, and the smaller you can cut the vegetables, the tastier your okroshka will turn out. These vegetables should make up about half of the total vegetable okroshka and at least a quarter of the volume of meat or fish okroshka. Spicy vegetables and herbs for okroshka should be taken as fresh as possible. Moreover, at least half of the volume of spicy vegetables should be finely chopped green onions. Before crumbling spicy herbs into okroshka, be sure to separate all tough stems and sluggish, yellowed leaves.

3. When choosing meat for meat okroshka, try to take the freshest, leanest meat. Ideal for tenderloin or carbonade. It is best to combine two types of meat or animal and poultry meat. According to V. Pokhlebkin, in the old Russian okroshka they preferred to combine the meat of a pig, turkey and black grouse. Today, the most winning option for homemade meat hash is a combination of pork, veal and turkey or chicken breasts. In order to properly boil the meat for okroshka and fully preserve its taste and juiciness, dip the whole piece of meat in boiling, slightly salted water and cook until tender. Remove the cooked meat from the broth, cool and cut into small cubes. Do not dip the meat in cold water, as for cooking broth! This will make it dry and most of the flavor and nutrients will be boiled away.

4. Any sweet, boneless types of fish are ideal for fish hash. Tench, pike perch, cod, low-fat pink salmon or trout are perfect. Boil fish for okroshka in a special way. Fish fillet, completely cleaned of bones and skin, cut into small cubes, lightly roll in flour and put in a gauze napkin or a special bag for cooking. Tie the napkin tightly with a harsh thread or twine. Dip the fish prepared in this way in lightly salted boiling water and cook for 10-15 minutes. Cool the finished fish in a napkin, take it out and immediately add it to the crumble, trying not to let it wind. In extreme cases, you can use canned fish, such as pink salmon in its own juice. In general, fish okroshka is considered obsolete, as less tasty than meat or vegetable okroshka, however, properly prepared fish okroshka is in no way inferior to its counterparts, and, according to many lovers of fish dishes, in many ways surpasses both meat and vegetable okroshka with its taste qualities.

5. In addition to kvass and kroshev, there is a third, no less important component in okroshka - dressing. Refueling, in turn, is divided into two types. The first type is a spicy dressing, which is mixed with crumble. Usually it consists either simply of a good cucumber pickle, or of hard-boiled egg yolks mashed with mustard and black pepper. The spicy dressing is diluted in half a glass of kvass, seasoned with crumbs and allowed to brew for half an hour so that it is absorbed into the meat, and only then the okroshka is poured with kvass. The second type of dressing is finely chopped eggs, previously hard-boiled, and sour cream, with which okroshka is seasoned last. In order to emphasize the taste of meat or vegetable okroshka, salted mushrooms or pickled apples are sometimes added to the spicy dressing. Mustard can be replaced with fresh finely grated horseradish, or you can add both if you like spicy dishes.

6. Of course, Russian okroshka cooked in compliance with all the rules and canons is extremely tasty and fragrant, but observing all the subtleties of its preparation takes quite a lot of time. If, on a hot summer day, you want to cook something quick and refreshing, then you will certainly need a modern and quick “country” version of okroshka. Cut into small cubes a couple of boiled potatoes, 200 grams of boiled meat or fresh boiled sausage, one large cucumber and six radishes. Mix all the ingredients thoroughly, add 50-60 gr. to them. finely chopped fresh herbs (green onions, dill and parsley), a tablespoon of freshly grated horseradish, a teaspoon of mustard, salt and pepper. Stir again and let stand in the cold for 20-30 minutes. Spread the finished crumble on plates, pour kvass, sprinkle with chopped eggs and season with a spoonful of sour cream. Serve immediately.

7. Another very simple option for preparing okroshka is perfect for those who follow a diet aimed at losing weight. This is the so-called green okroshka, an unusually light and refreshing dish of fresh vegetables and herbs, which is seasoned with cold kefir or a mixture of kefir and white kvass in a 1:1 ratio. On a fine grater, grate six fresh radishes and three young cucumbers, finely chop 100-150 gr. greens (green onions, dill, parsley, sorrel) and two hard-boiled eggs. Mix all the prepared ingredients, add salt, arrange on plates and pour cold kefir. This light okroshka perfectly satisfies hunger, refreshes and gives you strength on the hottest day, while not burdening the stomach at all.

8. For those who prefer fish dishes to any meat dishes, you can offer a very interesting and unusually tasty version of fish hash. 500 gr. boil cod in lightly salted water, cool and cut into portions. Separately boil 300 gr. spinach and 200 gr. sorrel, wipe them through a sieve, mix with 1 tsp. sugar and 1 tsp. freshly grated lemon zest, dilute the resulting slurry 1.5 liters. kvass. Grate 3 cucumbers on a coarse grater, mix with 100 gr. finely chopped green onions and arrange on plates. Put a slice of boiled fish on top, pour kvass with spinach and sorrel, add a teaspoon of horseradish and serve, garnished with a sprig of dill and a thin slice of lemon.

9. Vegetarians will definitely like mushroom okroshka. Rinse in cold water and finely chop 400 gr. salted mushrooms. Do not use pickled mushrooms! Cut into small cubes 250 gr. boiled potatoes, 50 gr. boiled carrots and 200 gr. fresh cucumbers. Chop 100 gr. green onion. Hard boil 2 eggs. Mash the yolks with 2 tbsp. l. mustard, finely chop the proteins. Mix vegetables, mushrooms and greens, add dressing from yolks and mustard to them, arrange on plates, pour white kvass. Add chopped egg whites and 1 tbsp to each serving. sour cream.

10. Like any other truly folk dish, the roots of which are lost in the past, okroshka has relatives all over the world. This is the Uzbek chalop and the Belarusian holodnik and the Bulgarian tarator. But the most famous and popular relative of Russian okroshka today can rightfully be called the Spanish gazpacho soup. This cold, refreshing tomato soup was invented in Andalusia, but these days it has gained a well-deserved popularity all over the world. It's not hard at all to prepare. Blanch four medium tomatoes, remove skin and seeds, cut into large slices. Peel three cucumbers from seeds and skin, coarsely chop. 2 large sweet peppers, de-seeded and cut into six pieces. Put all the vegetables prepared in this way in a blender, add three cloves of garlic, a small head of onion and 3-4 tablespoons to them. olive oil, grind everything in a blender until smooth. If the mass is too thick, it can be diluted with water or tomato juice. Pour the finished mass into a saucepan, add salt, black pepper, 1-2 tbsp. grape vinegar and refrigerate for 30 minutes. Serve with croutons of white bread crumb and slices of jamon or ham.