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

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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.

Russian cuisine is rich in recipes, but with the advent of spring and the appearance of the first edible greens, everyone together recalls okroshka, one of the oldest dishes of Russian cuisine. This national cold soup becomes a real lifesaver for the hostess in the matter of “fortifying” the family, it is prepared quickly and includes simple ingredients.

And okroshka has many variations, which allows each cook to find their favorite recipe or come up with their own based on the gastronomic preferences of family members. Just below are a few recipes for delicious cold soups.

Delicious classic okroshka - step by step recipe

There are many options for classic okroshka, the most traditional one - it suggests using kvass as a filling. So, a step-by-step recipe for a spring first course.

List of ingredients:

• kvass;
• lean meat;
• fresh cucumber - 2-3 pcs. (medium size);
• radish - 8-10 pcs.;
• greens - a large bunch;
• egg (1 pc. per plate);
• potatoes - 3-4 pcs.;
• sour cream.

Cooking steps:

1. Prepare ingredients: Keep kvass in the refrigerator. Boil meat (chicken, veal, lean pork) with salt and spices. Wash radishes, cucumbers, onions, parsley, dill, let the water drain. Boil eggs (hard boiled). Boil potatoes in salted water until tender.

1. Cut boiled meat, eggs, vegetables into small cubes. Finely chop the greens, add salt, rub thoroughly with a pusher to make the mixture more juicy.
2. Mix all ingredients in a saucepan or deep container. Arrange the okroshka assortment on plates, pour over cold kvass. Add a spoonful of sour cream, no need for additional salt.

The video recipe will tell you how to make delicious homemade kvass without yeast.

For many, kvass is still too unusual as the basis for okroshka, Russian cuisine offers the best option for a replacement - kefir. Instead, you can take any other fermented milk product - fermented baked milk, ayran, and even whey. Here is one of the most successful recipes for kefir okroshka.

List of ingredients:

• kefir - 1 l.;
• boiled potatoes - 2-3 pcs.;
• eggs (according to the number of eaters);
• boiled sausage, without fat, premium - 400 gr.;
• fresh cucumbers - 2 pcs.;
• radish - 4-6 pcs.;
• dill - 1 bunch;
• bow-feather - 1 bunch.

Cooking steps:

The process of preparing okroshka on kefir begins with preparatory work - you need to boil the eggs, cool in cold water so that they are well cleaned, boil the potatoes in their skins, cool, peel. Cucumber, radish, onion and dill, which are put raw in okroshka, wash under running water and dry.

The preparation itself is classic - vegetables and greens are cut, the shape of the cut depends on the preferences of the family (potatoes - cubes or cubes, eggs - cubes, cucumbers and radishes - cubes). Greens are chopped finely, sausage (can be replaced with ham) - in cubes. Mix prepared products, pour cold kefir.

Okroshka recipe for kvass

At first glance, it seems that the liquid part of okroshka is not the most important thing in preparing this dish. In fact, everything is not so simple, for this you just need to conduct a few experiments, take the same products, but change the fill every time. Here is a recipe for a cold spring soup with kvass base.

List of ingredients:

• kvass (unsweetened) - 1 l.;
• potatoes boiled in uniform - 4 pcs.;
• fresh cucumber - 2-3 pcs. medium size, 1 pc., if long-fruited;
• eggs (chicken) - 4 pcs.;
• veal - 300-350 gr.;
• onions (or dill, or parsley, or assorted) - 1 bunch;
• mustard (ready) - 1 tbsp. l.;
• seasonings and salt - to taste;
• sour cream.

Cooking steps:

1. Boil the veal until cooked, it is better to do this with seasonings, onions and carrots, then it will retain the aroma.
2. Rinse the potatoes thoroughly, do not peel, boil, and only then remove the peel.
3. Boil eggs, rinse fresh vegetables, cool kvass in the refrigerator.
4. You can actually start cooking okroshka, for this, cut the meat finely across the fibers, cut the vegetables into large bars, chop the greens finely. Divide the eggs into whites and yolks, cut the whites into cubes.
5. Make a delicious dressing - grind the yolks with 1 tbsp. l. mustard, sugar and sour cream, add kvass to make the dressing more liquid.
6. Mix vegetables, eggs, herbs grated with salt in a deep container, pour kvass and stir. Add egg-mustard-sour cream dressing directly to the plates.

How to cook whey okroshka

In the list of fermented milk products, whey usually comes last. Meanwhile, if we talk about the preparation of okroshka, then she also has the right to "participate" in the process. It is necessary to slightly modernize the classic recipe, add sourness and spiciness, and whey okroshka will become a favorite dish in the family.

List of ingredients:

• serum - from 2 to 2.5 liters;
• sour cream - 400 gr.;
• fresh (ground or greenhouse) cucumbers - 2 pcs.;
• boiled potatoes (ideally, cooked in a "uniform") - 4 pcs.;
• eggs - according to the number of servings being prepared;
• sausages (boiled or smoked) - 8 pcs.;
• salt, citric acid (1/3 tsp), mustard.

Cooking steps:

1. The first and second stages correspond to classic recipes. First you need to cook potatoes and eggs (boil, drain, peel). Then proceed to cutting, here everything is also traditional - cubes, bars or thin plates (as the family likes).
2. An important, if not decisive, stage is the preparation of the dressing. Pour the whey into a capacious container, add sour cream to it, shake thoroughly until a homogeneous liquid is obtained, add salt (to taste) and citric acid. The liquid should have a pleasant salty-sour taste.
3. Before serving, put all the chopped ingredients into the whey, cool and serve.

Mineral water okroshka recipe

What is good about okroshka is that it allows the hostess to relax and use the products that are at hand. If you are too lazy to go for kvass, but a bottle of mineral water is hidden in the refrigerator, then you can cook a chic first course. It will be tastier than on water, and besides, you do not need to boil and then cool the water for pouring.

List of ingredients:

• potatoes (boiled) - 4-6 pcs.;
• eggs (chicken, boiled) - 4 pcs.;
• beef (boiled or any other lean meat) - 350-400 gr.;
• cucumbers - 2 pcs. (large), 3-4 pcs. (medium);
• mineral water (carbonated) - 1.5 liters;
• kefir - 0.5 l. (or mayonnaise - 100-150 gr.);
• favorite greens;
• mustard - 1-2 tbsp. l.
• lemon - 1/2 pc.

Cooking steps:

1. Boil potatoes in their "uniform" to preserve vitamins and minerals. Hard boil eggs, cool food. Boil beef with onions, spices and salt until tender.
2. Rinse cucumbers and greens from sand and dirt, blot with a napkin.
3. Cut all products, with the exception of yolks, in any convenient way, you can even rub on a coarse grater.
4. Separately prepare the dressing - grind the yolks with mustard, salt, add the juice squeezed from the lemon, a little mineral water.
5. Now in a large container (bowl or saucepan) you need to combine all the ingredients, including mayonnaise, add mineral water last.

The most delicious okroshka on the water

The classic recipe for okroshka involves the use of kvass, moreover, preferably home-made. On the other hand, there are very appetizing recipes that use ordinary drinking water as a base. Here is one of them.

List of ingredients:

• radish - 8-10 pcs.;
• cucumbers - from 2 pcs.;
• eggs (chicken or quail, boiled) - according to the number of participants in the dinner;
• potatoes - 400-500 gr.;
• kefir (any fat content or low fat) - 1 tbsp.;
• greens (in any combinations and quantities);
• salt, mustard, ground black pepper.
• water - 1 l.

Cooking steps:

1. There is no meat or sausage in this recipe, but you can add it if you wish, and the sausage is more convenient because it is ready to eat, the meat must first be cooked until cooked and cooled.
2. It is better to boil the meat the day before, the same applies to potatoes with eggs. Since they, too, according to the recipe, must be completely cooked (cooked) and cooled.
3. Water should not be taken immediately from the tap, it must be boiled, cooled to room temperature, and then put in the refrigerator.
4. Chop fresh greens, cucumbers and radishes, finely cut greens, vegetables can be in large sticks, and radishes in thin slices.
5. Prepare dressing for okroshka on water - to do this, add mustard to kefir, salt and pepper, stir until a homogeneous mixture with a characteristic spicy taste is obtained.
6. Combine the dressing with the prepared ingredients, at the very end, pour in cold water.
7. You can additionally keep the okroshka for 30 minutes in the refrigerator, unless, of course, relatives who are already sitting around the table with spoons in their hands allow!

How to make delicious okroshka on sour cream

List of ingredients:

• potatoes - from 4 pcs.;
• eggs - also from 4 pcs.;
• cucumbers - 6 pcs. (small), 3 pcs. (medium size), 1 pc. (long-fruited);
• radish (optional) 6-8 pcs.
• dill (required) - 1 bunch;
• green onion feathers (for an amateur);
• sour cream - 0.5 l.;
• water - 2 liters;
• mayonnaise - 2-3 tbsp. l.
• meat or sausages, sausages (optional).

Cooking steps:

1. The day before, boil the meat, if it is supposed to "participate" in okroshka, boil potatoes in their skins ("uniforms"), eggs.
2. It is clear that pure sour cream is not suitable as a liquid part, the dish will look like a salad. Therefore, it is necessary to boil water and put to cool.
3. Start washing vegetables and cutting all the ingredients. This process is creative, that is, you can experiment - once cut into cubes, the other - into bars, the third - use a coarse grater.
4. An important point is the preparation of dressing for okroshka. For her, mix sour cream and mayonnaise, add salt, pepper, spices. The taste of the dressing should be sharp, with a slight sourness.
5. Mix with prepared vegetables, meat and eggs. At the very end, add ice water to the desired consistency.

mayonnaise okroshka recipe

How progressive our people are, they are ready to remake the classic recipe for okroshka for themselves. If for various reasons it is impossible to consume sour-milk products, then you can cook a cold soup using mayonnaise. The dish turns out no worse than the classics.

Of course, ideally, you need to prepare mayonnaise yourself, but purchased mayonnaise is also suitable, it is important to make sure that it contains fewer ingredients with the letter “E” and there are no GMOs.

List of ingredients for okroshka:

• mayonnaise - 1 pack (200 gr.);
• sausage (or lean meat) - 300-400 gr.;
• eggs - 4-6 pcs. (depending on the number of family members);
• parsley and dill - a bunch of both;
• lemon - 1 pc.

Cooking steps:

1. When using meat, it should be cooked ahead of time, chilled and cut across the grain or into cubes.
2. Potatoes can be boiled in their skins, baked in a microwave oven is even better (vitamins are preserved faster and better), peeled, cooled, cut.
3. Hard boil the eggs so that they do not burst, put in boiling and salted water, cool, chop.
4. Wash greens and vegetables (cucumber, radish), dry with a paper towel or towel, cut as desired by the soul and household.
5. Mix the ingredients together, add mayonnaise and chilled water to the desired density of okroshka.
6. The last nuance is to squeeze the lemon juice, first from one half of the lemon, evaluate the soup for sourness, if not enough, squeeze the second half of the citrus.

Cold soup with smoked sausage, what could be better!? Although in this recipe you can absolutely safely use regular boiled (but premium).

List of ingredients:

• sausage - 300-450 gr. (the more, the tastier);
• cucumbers and radishes - 300-400 gr each;
• potatoes - no more than 4 pcs.;
• eggs - 4-5 pcs.;
• greens - 1 bunch;
• kefir or kvass - 1.5 liters.
• salt pepper.

Cooking steps:

1. You need to boil potatoes in advance (a time-saving option is to bake in a microwave oven), boil hard-boiled eggs, and cool these products. Keep kefir or kvass in the refrigerator.
2. Start “assembling” okroshka: cut all the products in your favorite way, everything is the same, or everything is different (radishes in circles, potatoes in bars, sausage and eggs in cubes). Finely chop the greens, add salt and crush for juiciness and flavor.
3. Mix all the ingredients in a large free container, pour kefir or kvass (as someone likes).
4. Soak okroshka for 30 minutes in the refrigerator, if household members allow!

Meat okroshka recipe

Okroshka is good because it allows the hostess to quickly prepare a dish from the products at hand. But sometimes you want something more serious and solid. Households will undoubtedly appreciate if a real meat okroshka appears on the table.

List of ingredients:

• boiled beef - 400-450 gr.;
• kvass (or kefir) - 1-1.5 liters;
• onion feather - 150-200 gr.;
• cucumber - 2-3 pcs. (or more);
• eggs - 2-4 (depending on the number of diners);
• sugar, mustard, salt;
• sour cream (with a high percentage of fat content) - 200 gr.;
• dill for decorating okroshka.

Cooking steps:

1. Boil the beef in advance until cooked (with pepper, salt, bay leaf), cool, cut into small pieces.
2. Cut the cucumber into cubes or chop into strips, eggs into cubes.
3. Onions must be cut very finely, salted, rubbed with a spoon or mashed with a pestle until a sharp aromatic juice appears.
4. Make a dressing from sour cream, which is thoroughly rubbed with mustard, salt and sugar, then add chilled kvass, stir until smooth and pour over the cooked products.
5. It remains to pour on plates, sprinkle with fragrant dill on top, and you won’t have to call anyone to the table, everything has been here for a long time!

Dietary, lean okroshka

Cold spring summer soup helps out very well during fasting or weight loss, however, the ingredients will be different in each case. For dietary okroshka, it is enough to remove meat, sour cream, mayonnaise from the list of products, cook vegetable okroshka on fat-free kefir or whey. For lean okroshka, you can take greens and kvass, although the dish is unlikely to be very tasty (dairy products, meat and eggs are prohibited during fasting).

When preparing okroshka, first of all, you need to focus on your taste, put only your favorite vegetables and meat (sausage).

1. Potatoes can be boiled in the usual way, in their skins, baked in the oven or microwave.
2. Put eggs in salted boiling water, there are more chances that the shell will not crack.

If you are not too worried about extra pounds, but just like to eat tasty and hearty, then this cold soup is what you need. Okroshka prepared according to the classic recipe on mayonnaise will more than saturate and refresh on a hot summer day, leaving a pleasant aftertaste. Today we will tell you in detail how to cook this delicious summer stew using the most common composition of ingredients.

As soon as the hot summer days come, many people immediately switch to a lighter diet, preferring to cook cold soups. Whey okroshka is one of the many varieties of cold soups, our step-by-step photo recipe will tell you how to cook whey okroshka deliciously. This cold soup can help you out in the summer heat more than once, quench your thirst, fill you up and make your dinner really tasty.

With the onset of warm days, and especially the heat, when people are exhausted from overheating, they especially want something refreshing, light. In this case, there is a wide variety of recipes for making cold soups, okroshka on ayran is exactly the dish, the recipe of which we will describe in detail. Refreshing summer soup made with this sour-milk Caucasian drink will be a worthy replacement for classic okroshka dishes.

okroshka on the water

Okroshka on the water is a great refreshing dish that will be indispensable in the summer heat. This summer soup will not only refresh but also perfectly saturate, and you can not even talk about its usefulness. There are many options for preparing okroshka, whether it be kefir, kvass or whey, this taste will remain in your heart. Today we will tell you a simple recipe - this is okroshka on the water.

Okroshka is a traditional cold soup of Russian cuisine, it is prepared mainly in summer, as okroshka perfectly quenches thirst and saturates the body in the heat. In this section, we will show in detail how to cook okroshka at home, what ingredients are needed for okroshka, and how many calories are in okroshka. Step-by-step recipes with photos will tell you how to cook okroshka correctly, you just have to choose a recipe and carefully follow its instructions.

Ingredients for okroshka

Okroshka consists of vegetables that are finely chopped and then mixed with finely chopped and pre-cooked meat, fish or sausage and fresh herbs of onion, dill, parsley. As a liquid base for okroshka, kvass, vinegar, mineral water, kefir and other bases are used.
You will learn more about how to make okroshka and how to fill it with simple recipes that we have selected especially for you. It doesn’t matter which okroshka recipe you choose, there is one common feature of this dish - okroshka is served chilled.
Choose a recipe and you will learn how to make homemade okroshka, perhaps the most delicious summer soup for the whole family.

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 greens complement the beneficial effect on the body, endow it with countless vitamins and minerals. All in all, great health benefits.

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 of salt, about the same amount of 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. A high-fat drink is thick, which can turn soup into porridge. Although if you come across fatty kefir, you can simply dilute the dish in a plate with 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. Boiled veal, chicken breast, turkey, even rabbit meat will do. If the dish is prepared in haste, you can find boiled sausage or sausages in the refrigerator for it.
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 the classic version of the dressing in the recipe, how to make okroshka on kefir, can be considered 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.