How to cook okroshka - the most delicious and proven recipes. Video on how to cook cold summer soup on kvass

Hello everyone, friends!

Spring and summer is the time to cook, and then with Great Pleasure to eat okroshka, cooked with your own hands and with Love!☺

Do you agree with me, friends? I know a lot of people agree...

Who doesn't love this dish? Yes EVERYONE loves it!

And today we are talking about it with you - about okroshka ... Delicious, tender, fragrant, very satisfying and super-refreshing!

So, how to cook okroshka?

I tried to collect the most delicious recipes☺

From this article you will learn:

How to cook okroshka - delicious recipes

I chose for you, as usual, something interesting, tasty and easy to prepare at the same time.

We agree right away: the number of ingredients in each version of okroshka is individual. Because "there are no comrades for taste and color"

Someone likes it when there are a lot of radishes in okroshka, and few potatoes, for example. For some it's quite the opposite...

Someone likes the “spoon to stand”, and someone likes it to be thin ... ☺ And someone loves it when the main ingredient of any okroshka is sausage ... I know people like that ... ☺

Therefore, I have collected the most popular recipes, although I don’t eat sausage myself, but either don’t put it in okroshka, or replace it with boiled chicken or beef.

How to cook okroshka on kvass?

I repeat once again: the number of ingredients in each version of okroshka is individual. Because "there are no comrades for taste and color"

We will need:

• Sausage.
• Boiled potatoes.
• Eggs boiled.
• Fresh cucumbers.
• Sour cream.
• Salt, pepper, herbs.
• Kvass.

1. Boil potatoes and eggs, cool, peel.
2. Cut potatoes, eggs, sausage and cucumbers into cubes.
3. Slice the radish very thinly.
4. Finely chop all the greens.
5. Mix all ingredients thoroughly, salt and pepper. * Pour kvass, sprinkle with herbs.
6. * You can put sour cream immediately and mix everything, or you can individually serve each on a plate.

Classic okroshka, but, nevertheless, insanely delicious! Previously, our mothers and grandmothers cooked only according to this recipe. Now there are many options for the "performance" of this dish. And before - only this way ... Therefore, this okroshka has a taste that has been loved since childhood ...

How to cook okroshka with whey?

We will need:

• Milk serum.
• Boiled sausage.
• Fresh cucumber.
• Eggs.
• Parsley, green onion, dill.
• Sour cream.
• Lemon.

1. Finely chop the onion, cucumber and herbs.
2. Add sour cream, mix.
3. Boil the eggs, finely chop the eggs and sausage.
4. Add to onions and cucumbers, mix again.
5. Fill with serum.
6. Salt, add lemon juice.
7. Stir, put in the refrigerator for a short time, so that the okroshka is infused.
8. You can squeeze garlic into okroshka, it will be very piquant!

How to cook okroshka on kefir?

We will need:

• Chicken breast.
• Kefir.
• Radish.
• Mineral water with gas.
• Chicken eggs.
• Dill, cilantro (coriander), green onion, parsley.
• Bay leaf, natural apple cider vinegar (or lemon juice), salt, ground black pepper.

1. We cook eggs.
2. We cut the chicken breast into small cubes and boil it together with the bay leaf, after salting and peppering. You can first cook it in one piece, and then cut it.
3. Finely chop the radishes, cucumbers, eggs, cilantro, parsley, onion and dill.
4. Mix mineral water, lemon juice (or apple cider vinegar) and kefir.
5. We mix all the chopped ingredients well, put them on plates and pour kefir with mineral water.
6. Salt, pepper and mix again.
7. Serve garnished with greenery.

How to cook okroshka on beer?

A real "male" okroshka!

We will need:

• radish,
• beer,
• green onion,
• fresh cucumbers,
• boiled potatoes,
• boiled sausage,
• hard-boiled eggs,
• salt pepper.

1. We cut all the components at our discretion, as we like. We fill everything with cold beer, you can (and should!) Non-alcoholic! Personally, I am for this version of the "performance" of this okroshka!
2. Salt, pepper and mix well.
3. Everything is ready, let's go to the table!

Diet okroshka - a delicious recipe

There is no boiled potato in this okroshka, the role of a “nutritious” product is played by green peas. Therefore, this okroshka can be “cracked” as much as you want, and it will not affect your figure in any way!

We need:

• Boiled beef tongue.
• Boiled chicken breast.
• Fresh cucumber.
• Radish.
• Hard-boiled eggs.
• Green onion.
• Green pea.
• A lot of greens - cilantro, dill, parsley, celery, ... Whatever you like from greenfinch, then add it!
• Pepper, salt and all your favorite spices.
• Lemon juice.
• Mineral water with gas.

Cooking:

Cut all the components into small cubes, grate the cucumber, add finely chopped greens, salt and pepper, add spices, lemon juice. Pour everything with mineral water and mix.

A week on such an okroshka - and the figure will be like that of a model!

Okroshka in meat broth

We will need:

• Chicken leg.
• Eggs.
• Potato.
• Cucumber.
• Dill, green onion.
• Sour cream.
• Lemon juice. Salt pepper.

Cooking:

1. Boil potatoes and eggs, peel.
2. Cook broth from chicken thighs.
3. Remove the meat, cool, separate it from the bones, cut into small cubes.
4. Chop greens. * Cut eggs and all vegetables into small cubes.
5. Mix everything thoroughly in a large container, add sour cream.
6. Pour everything with cooled broth, salt, add lemon juice.
7. Put the finished okroshka for one hour in a cool place.

Serve seasoned with chopped garlic and a spoonful of homemade! J

Tomato okroshka - a delicious recipe

What a refreshing and delicious soup! In the summer heat - what you need, friends!

So, the base is tomato juice:

• Sweet bell pepper, boiled chicken fillet, radish, boiled potatoes, as well as fresh cucumbers, hard-boiled eggs - we cut all this beautifully.
• Radishes and cucumbers can be coarsely grated if desired.
• Add chopped herbs, garlic, green onions, salt, pepper, add lemon juice.
• Mix and pour in tomato juice.
• Mix again and pour a wonderful summer version of tomato okroshka on plates.

We eat with pleasure!

Okroshka with tomatoes (Indian version).

Friends, a light, simple and very cool dish, I'll tell you! Unusual, original and prepared for "one-two-three"! J

Just what you need, especially in summer!

Cooking: sweet, cut the tomatoes. Grate cucumber. Add chopped greens, salt. Add zira spice and pour everything with sour cream + kefir sauce. Mix.

Ready! An excellent and healthy dish, for a slim figure - including!

Vegetarian okroshka based on kefir

The recipe is generally without meat, for those who like to eat light food. And also an option for the summer, when the heat is hot and, well, you really don’t want to eat anything “heavy” at all!

Okroshka ingredients:

• kefir,
• boiled eggs,
• boiled potatoes,
• fresh cucumbers,
• radish,
• green onions, any greens,
• green pea,
• salt pepper.

Finely and beautifully chop all the components, add peas, salt, pepper, pour kefir and mix.

Try it, if you want a little sour, then you can add lemon juice.

Serve on the table, garnished with herbs.

Kefir okroshka with sorrel

A great option for okroshka! I really like it, try it!

Very original taste, friends! I like it. Unusual and interesting! I love everything unusual!

Components:

• kefir,
• (a lot of!),
• radish,
• green onion,
• green peas,
• fresh cucumber (grated)
• canned corn,
• salt pepper.
• sour cream.

1. Finely chop the radish, grate the cucumber.
2. Chop sorrel and onion.
3. Mix everything, add sour cream, corn, peas, salt, pepper.
4. Pour in kefir, mix.
5. You can add a little chopped garlic for "more piquancy"

Okroshka fish based on kvass

We need:

• kvass,
• green onion,
• boiled carrots,
• young boiled potatoes
• fresh cucumbers,
• a few capers
• dill, parsley, celery,
• mustard,
• ground black pepper
• salt.

Cooking:

1. Cut fish and vegetables.
2. Add chopped herbs, mustard, pepper, salt, capers.
3. Pour in kvass, mix.
4. If not enough "sourness" - add lemon juice.

If you want more "satiety" - you can add sour cream and green peas. I did this and my husband loved it!

Okroshka based on kvass with bell pepper and chicken sausage

• Bread kvass.
• Boiled potatoes.
• Chicken sausage.
• Eggs.
• Radish.
• Greenery.
• Sour cream.
• Cucumbers are fresh.
• Garlic.
• Mustard.
• Salt pepper.
• Bell pepper sweet.
• Lemon juice or apple cider vinegar.

Cooking okroshka:

1. Cut potatoes, sausage, bell peppers, eggs, herbs, cucumbers, radishes.
2. Add sour cream, garlic, mustard, lemon juice (vinegar), pepper, salt.
3. Pour everything with bread kvass, mix.

Serve on the table and rather invite your loved ones to “eat”!

It will be delicious!

Write in the comments your options for this wonderful summer soup - okroshka! How do you like to cook it? What are your "chips" in the preparation of this dish? So that, well, it was impossible to break away from it directly! ... Do you know how?

Alena Yasneva was with you, for today - everything, bye-bye everyone!

Okroshka is a traditional dish of 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.

Russian white kvass has traditionally always been used as a dressing. It, unlike bread, should not be sweet.

And recently they began to cook on kefir, and on yogurt, and on whey, and on sour cream, with and without the addition of water. And also birch kvass, non-sweet kombucha, mineral water, cucumber pickle and even beer can be used as a liquid component.

For thickness and extra flavor, this cold soup is seasoned with sour cream and mayonnaise is added.

In the summer, 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 the countries of Central Asia. We lived there for a long time, and always cooked this dish (chalop in Uzbek) only on kefir, or we stirred thick suzma 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, was prepared from the meat that remained from previous dishes. And often in the composition 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 types of 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 are preparing 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, firstly, buy it better than 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 semi-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. After that, put the chilled mass into portioned plates, and pour the right amount of kvass, as you like - 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 the 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 an ordinary dish really tasty.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are already a lot of interesting recipes on the channel, and they are being 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 look 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 of meat products and chicken.

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, there is nothing new in the preparation of summer whey soup. 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 is that serum is used as a liquid base. 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 first at 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 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 mix. 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 you already have fresh garlic, then it is better to use it, it is stronger and more aromatic 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 it is better not to use salt.

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, tyurya, 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 "suharnik".

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 such a dish was prepared in my husband's family, 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 warm summer days will come very soon, and then okroshka will become dish No. 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 the numerous recipes for cooking on kvass.

And for those who are preparing okroshka today, bon appetit!

The secret of how to cook delicious okroshka is different for every housewife. Some people prefer to make a cold dairy soup, while others fight for the authenticity of the Russian dish and insist exclusively on the recipe for okroshka with kvass. Your choice is determined only by personal preferences, which you can learn about by preparing okroshka according to the recipes listed below.

How delicious to cook okroshka on kvass?

In this variation of the recipe, we will use boiled sausage as the main meat component, but you can replace it with boiled poultry or beef.

Ingredients:

• potato tubers - 280 g;
• a handful of green dill;
• cucumber - 180 g;
• boiled sausage - 270 g;
• eggs - 4 pcs.;
• spicy mustard - to taste;
• sour cream - 65 g;
• - 1.6 l.

Cooking

All preparatory work on the dish boils down to boiling potato tubers and eggs, when they reach readiness and cool, proceed to cleaning and slicing. After dividing the eggs and potatoes into small cubes, do the same with sausage and cucumbers. Having prepared the components of okroshka, mix them with herbs, add sour cream and mustard, and then, while stirring, pour everything over with kvass. Refrigerate the finished okroshka before use.

How to cook delicious okroshka on kefir and mineral water?

In this recipe, perhaps the most popular base for okroshka, kefir, will be used, which we will dilute with mineral water, and add a little sour cream for more flavor.

Ingredients:

• kefir - 730 ml;
• green onion feathers - 4 pcs.;
• eggs - 5 pcs.;
• a handful of green dill;
• potatoes - 280 g;
• cucumber - 165 g;
• radish - 4-5 pcs.;
• sour cream - 75 g;
• still mineral water.

Cooking

You should start by boiling potato tubers and eggs, the latter should be hard-boiled. After boiling, peel the potatoes and eggs and chop them randomly. Also randomly chop the greens, and with them radishes and fresh cucumbers. After mixing the prepared ingredients together, combine them with sour cream, pour in kefir and dilute everything with water to the desired density.

Ingredients:

Cooking

After boiling the eggs, cut them into small cubes along with sausage and fresh cucumber. Add chopped herbs and, after mixing, top with chopped herbs. Season the okroshka base with sour cream and a little mustard, and then dilute with whey.

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 flavoring 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 in its taste qualities.

5. In addition to kvass and krosh, 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 definitely 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 today relative of the Russian okroshka can rightly 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.

Okroshka is a cold soup that our ancestors traditionally cooked in the summer. This dish still performs two important functions today - it saves from the heat and gives a feeling of satiety. Do you know what is needed for okroshka? If not, we recommend that you familiarize yourself with the contents of the article.

The history of the creation of the dish

The name comes from the old Russian word "kroshevo". So our grandparents called everything that crumbled into food, and then filled with kvass, whey or cucumber pickle. Some sources claim that okroshka was invented over 1000 years ago. Initially, it was eaten by peasants. They had to work in the field in the heat. And in order to cool down a little, and at the same time to refresh themselves, they ate okroshka. Her grocery list was poor. Today, many of us are wondering: “What ingredients are needed for okroshka?” And the peasants did not have much choice. They made a refreshing stew from onions, radishes and bread kvass.

Soon, okroshka began to appear on the tables of the upper classes. The nobles liked the peasant stew. But they decided to add ingredients such as eggs, boiled meat and sour cream to it. Later, recipes appeared that included the use of boneless fish.

Do you want to please your kids and husband with a tasty, satisfying and at the same time refreshing dish? There is simply no better option than okroshka. It's ready in minutes. This dish can feed a large family. What is needed for okroshka? Now you will know about it.

Buying products

We go to the nearest vegetable market or supermarket. One of the main ingredients is meat. That is what makes the dish satisfying. It is advisable to buy low-fat varieties, for example, veal or beef. Some housewives prefer a more economical option - boiled sausage. But a real delicacy will be okroshka, to which beef tongue was added. If you want to make a light fish soup, then use cod, perch or stellate sturgeon.

Don't forget the greens. Without it, okroshka is not so tasty and fragrant. Dill, parsley, cilantro and green onions should be finely chopped, put on the bottom of the pan and mash with a crush.

Refueling

What to fill with okroshka? Here you need to be guided by the taste preferences of all family members. Some people love others - whey. Potatoes and cucumbers can be cut or chopped on a grater.

Every year more and more foreign tourists visit Russia. They want to get to know not only our culture but also our cuisine better. In the summer, restaurants in Moscow and other large cities serve okroshka. Foreign guests are happy to order cold soup, which includes many ingredients. Siberian okroshka is especially popular. How to cook it at home? What is needed for okroshka on kvass? Take a notepad and write it down.

Grocery list:

• eggs - 3 pieces;
• 100 g of ham;
• wild garlic to taste;
• one potato
• green onions to taste;
• one fresh cucumber;
• kvass.

What do you need to make okroshka?

1. Potatoes must be boiled in their skins. When it cools down, clean it.

2. Hard boil eggs. Cool, remove the shell.

3. Grind the cucumber, send it to a deep salad bowl.

4. Wild garlic and cut. Add to cucumber.

5. Cut the potatoes into cubes. Put in a salad bowl.

6. Grind the ham (preferably in cubes). Eggs can be chopped with a knife or passed through an egg cutter. Add to other ingredients.

7. Greens must be chopped and sent to okroshka.

8. Mix the resulting salad thoroughly. Salt.

9. We lay out the okroshka on deep plates. Fill with kvass. Mayonnaise or sour cream is used as a dressing. The dish is served to the table with pieces of black bread. We wish you all bon appetit!

Ingredients:

• 3 eggs;
• sour cream;
• 5-6 radishes;
• 300 g boiled sausage;
• 3-4 potatoes;
• kefir;
• a little table mustard;
• 3-4 cucumbers;
• dill;
• green onions;
• salt.

Cooking okroshka on kefir

We follow the instructions:

1. Boil When it cools down, cut into cubes.

2. Grate cucumbers (possible with skin). We do the same with the radish.

3. Cut the sausage into cubes.

4. Hard boil eggs. Grind one yolk and three whites. And the rest of the yolks will be used to prepare the dressing.

5. Rub the chopped green onions with salt until the juice stands out.

6. Now you need to refuel. To do this, grind the yolks, sour cream, a little dill, salt, mustard and ground pepper. The resulting mixture is diluted with a small amount of kefir. We leave for 10-15 minutes. This dressing performs two functions - a thickener and flavoring.

7. In a cup or saucepan, combine ingredients such as eggs, sausage, cucumbers, potatoes and radishes. We mix it all up. Salt. The resulting salad is distributed on deep plates. Pour kefir into each of them. Sprinkle chopped dill on top. Cold soup can be seasoned with mustard, sour cream or mayonnaise. Whoever likes it.

Okroshka on water with vinegar

Grocery set:

• 250 radishes;
• 4 eggs;
• 60 g of arugula;
• 400 ml of water;
• 1 st. l sour cream;
• 4 cucumbers;
• 200 g of pork kebab;
• 1 st. l vinegar (9%);
• salt.

Instructions for cooking okroshka on water with vinegar:

Step number 1. We wash the cucumbers. Cut into cubes or grind on a grater.

Step number 2. Let's start processing the radish. Rinse with tap water, remove stems and grate.

Step number 3. Barbecue should be cooked on the grill or in the oven. When the meat has cooled down, cut it into cubes.

Step number 4. Grind the arugula.

Step number 5. Hard boil eggs. Cool down. Grind on a grater.

Step number 6. Put all these ingredients in a deep cup or pan. We mix. Salt.

Step number 7. Now you need to make a gas station. We take 1.5 cups of cooled boiled water, 1 tbsp. l sour cream and vinegar. Mix in a separate bowl. Fill the okroshka with the resulting mixture. It turns out very tasty and unusual.

Whey okroshka recipe

Grocery list:

• 10 sprigs of dill;
• 6 eggs;
• 1 liter of serum;
• 350 g boiled sausage;
• 200 g radish;
• 5 potatoes;
• 200 g cucumbers;
• 200 ml sour cream;
• salt.

Cooking:

1. Put everything you need for okroshka on the table. First, boil the eggs and potatoes (separately). This will take a matter of minutes. When the eggs have cooled, peel them from the shell. The potatoes also need to be cooled, and then remove the skin from it.

2. Chop all vegetables (except radishes) and sausage into cubes. Greens can be simply chopped.

3. Place these ingredients in a saucepan. We mix. Salt. Add sour cream. Mix again.

4. Before serving the dish, pour the okroshka with whey. Divide soup among bowls. Sprinkle chopped dill on top.

Mineral water okroshka recipe

Ingredients:

• 1 bunch of green onions;
• 2 eggs;
• one cucumber;
• 5-7 radishes;
• 2-3 liters of mineral water;
• lemon - 1 piece;
• 200-250 g sour cream;
• 100 g boiled beef;
• two potatoes;
• a bunch of dill;
• salt.

Cooking:

1. Wash dill and onion with water. Grind them, put them in a saucepan, mix with salt and lemon juice. We mix.

2. Boil potatoes in their skins. Cool, then cut into cubes and send to the onion and dill.

3. Eggs must be hard-boiled. Grind the yolks and whites, add to the pan.

4. Wash the cucumber and radish in running water. We rub on a large grater. I put it in a little.

5. Boil the meat until fully cooked. Cool and cut into strips or cubes. Add to saucepan.

6. Pour 1 liter of mineral water into this dish. I put sour cream. We mix. Add the remaining water to the desired density. It remains only to distribute the okroshka on plates and invite the household to the table. Bon appetit!

Additionally

Who said that you need to put only meat or sausage in okroshka? Nothing like this. Some modern hostesses prefer to cook fish okroshka.

We will need:

• 1.5 l of kvass;
• 3 potatoes;
• 0.5 kg of fish;
• two eggs;
• a bunch of radishes;
• 1 tsp sugar;
• some green onions;
• 2-3 tbsp. l sour cream;
• 2 cucumbers;
• 1 tsp table mustard;
• salt.

Cooking:

1. Boil the fish. Then we clean it from the bones, and cut the flesh into cubes.

2. Cooked, cool, peel and chop.

3. Wash and cut cucumbers and radishes (preferably into cubes).

5. Put the following ingredients in a saucepan: radishes, potatoes, fish, onions and cucumbers.

6. In a separate cup, grind the yolks with salt, sugar and mustard. We mix them and dilute with the specified amount of kvass.

7. Pour seasoned kvass into a saucepan with chopped ingredients. Add sour cream. Sprinkle with chopped dill. The fish hash is ready to eat.

Finally

We talked about what you need for okroshka. The recipes contained in the article are suitable for both novice housewives and experienced chefs. You can please your family with different types of okroshka. The components that make up the summer soup give a feeling of satiety, but at the same time do not harm the figure at all.