Okroshka with mushrooms, turnips and carrots Kvass - 2 l Salted mushrooms - 200 g Boiled carrots - 100 g Potatoes boiled in their skins - 300 g Cucumbers - 200 g Turnips - 100 g Green onions - 30 g Mustard - 10 g Cucumber pickle - 200 ml Dill greens - 20 g green cilantro - 10 g Savory greens - 10 g Greens

Okroshka with salted mushrooms? ingredients 200 g salted mushrooms, 400 g potatoes, 2 tbsp. spoons grated horseradish, 4 tbsp. tablespoons chopped green onions, 120 g low-fat sour cream, 1-2 liters of kvass.? cooking method Cut the mushrooms, add green onions to them, boiled potatoes and grated horseradish.

Okroshka with salted mushrooms What you need: 1? l kvass, ? l cucumber pickle, 150 g salted mushrooms, 2 potatoes, 1 carrot, 1 turnip, 2 fresh cucumbers, 1 apple, 1 onion, 50 g green onions, 4–5 sprigs of dill, 3–4 sprigs of celery, sour cream, 2 tsp. l. mustard, ? tsp ground black

Not everyone can withstand a strict fast, because at this time many products are taboo. You can not eat meat, eggs, use animal fats, dairy products in cooking.

But if you look at different menus for the post, you can see that not everything is so bad. During this period, vegetable dishes are popular: salads, stews, soups. They save a person not only from beriberi, but also from depression caused by the rejection of favorite foods.

A versatile dish that allows you to eat deliciously without breaking the rules is lean okroshka.

Subtleties of cooking

• It is made with any vegetables, adding spices, nuts and even ... cheese, however, soy - tofu. But it turns out very tasty!
• Meat and sausage are replaced with mushrooms. Can be put in okroshka as boiled fresh mushrooms, and salted, which are pre-soaked in cold water.
• Lenten okroshka is cooked on kvass, vegetable broths, mineral and plain water.
• To add spice add mustard, horseradish, pepper.

Lenten okroshka with mushrooms

Ingredients:

• salted mushrooms - 8 pcs.;
• fresh cucumber - 1 pc.;
• white beans - 1/4 tbsp.;
• soaked apple - 1 pc.;
• beets - 1 pc.;
• potatoes - 6 pcs.;
• fresh apple - 1 pc.;
• pickled cucumber - 1 pc.;
• mustard - 1 tsp;
• sugar - 1 tsp;
• parsley, dill - to taste;
• salt;
• green onions - a few feathers;
• pepper;
• kvass - 1.5-2 liters.

Cooking method

• Roast the beetroot in the oven in the skin. Cool down. Clear.
• Boil "in uniform" potatoes. Remove the peel from the cooled tubers.
• Cook beans in in large numbers water until soft. Salt at the end of cooking. Place the beans in a colander to drain the water. Instead of raw beans you can take canned. This will speed up the preparation of okroshka. To do this, drain the liquid from the jar, and rinse the beans.
• Cut all vegetables, apples and mushrooms into equal cubes.
• Chop the onion and herbs.
• Put everything in a saucepan. Season with mustard, sugar, salt and black pepper.
• Pour in kvass and stir. Serve cold.

Okroshka with radish

Ingredients:

• potatoes - 4 pcs.;
• salt;
• black radish - 1 pc.;
• horseradish - to taste;
• kvass - 1 l.

Cooking method

• Boil the potatoes in their skins. Cool and clean. Cut into strips.
• Grate the peeled radish on a medium grater. Mix with potatoes, salt. Leave for 40-50 minutes for the radish to give juice.
• Fill with cold kvass. Add a little more salt and grated horseradish to taste.

Okroshka with sauerkraut

Ingredients:

• potatoes - 4 pcs.;
• green onions - 5 feathers;
• sauerkraut - 1-2 tbsp. l.;
• carrots - 1 pc.;
• fresh cucumbers - 2 pcs.;
• dill - to taste;
• mustard - 1 tsp;
• kvass - 1 l;
• salt.

Cooking method

• Cool the boiled "in uniform" potatoes. Cut into sticks.
• Boil the carrots and cut into strips.
• Grate fresh cucumbers on a medium grater.
• Chop the onion and dill.
• If the cabbage is cut coarsely, chop.
• Place the vegetables in a bowl. Add mustard and salt. Fill with kvass. Mix well.

Lenten okroshka on sour cabbage soup (Russian cuisine)

Ingredients:

• potatoes - 4 pcs.;
• beets - 1 pc.;
• pickled plums - 5-6 pcs.;
• soaked apples - 2 pcs.;
• salted or pickled mushrooms - 5 pcs.;
• green onions - 5-6 feathers;
• sour cabbage soup without thick - 1 l;
• mustard - to taste;
• salt;
• pepper.

Cooking method

• Boil potatoes in their skins. Cool and clean. Cut into cubes.
• Boil the beets until soft. Rinse cold water. Cool down in the refrigerator. Cut into cubes.
• Finely chop the mushrooms.
• Cut apples and plums.
• Chop the onion, salt. Blend until juice appears. Mix with mustard and pepper.
• Cut the dill.
• Place all ingredients in a saucepan. Pour sour cabbage soup. Serve cold.

Lenten okroshka with mushrooms and radish

Ingredients:

• potatoes - 4 pcs.;
• green onion - 5 feathers;
• fresh cucumbers - 2 pcs.;
• radish - 1 pc.;
• salted or pickled mushrooms - 200 g;
• dill - to taste;
• mustard - 1 tsp;
• lean mayonnaise - 200 g;
• salt;
• vinegar or lemon acid- taste;
• mineral water - 1.5 l.

Cooking method

• Boil potatoes. When it cools down, cut into cubes.
• Chop the mushrooms.
• Grate cucumbers and peeled radish on a medium grater.
• Cut the green onion into thin rings, salt and rub with a spoon. Chop the dill.
• Combine all prepared ingredients in a saucepan. Put lean mayonnaise and mustard. Pour in chilled mineral water. Stir. Add vinegar or citric acid to taste.
• Let the okroshka brew and serve.

Lenten okroshka - botvinya

Ingredients:

• sorrel - 200 g;
• fresh cucumbers - 2 pcs.;
• spinach - 200 g;
• dill - several branches;
• salt and sugar - to taste;
• green onions - a thin bunch;
• sour cabbage soup without thick - 1 l;
• fresh fish (sturgeon, beluga, salmon) - 400 g;
• horseradish.

Cooking method

• Finely chop the washed sorrel and spinach. Let in own juice by adding one tablespoon of water. Wipe through a sieve.
• Cucumbers cut into small cubes.
• Chop the onion and dill.
• Put everything in a saucepan. Add salt and sugar. Stir.
• Fill with cabbage soup. Instead, you can take kvass or cold water acidified with vinegar.
• Boil the fish in salt water. Cool down. It can be put in okroshka or served separately. Put grated horseradish to taste. Instead of expensive fish, you can boil another that has few bones.

Note to the owner

Some housewives believe that lean okroshka can be cooked on lightweight mayonnaise. If you adhere to the post, then this is unacceptable. Still, even such mayonnaise contains eggs. But for vegetarian dishes this option is quite suitable.

However, there is also lean mayonnaise, which is prepared without eggs. You can buy it at the supermarket, and then fill it with any lean okroshka.

Some of us do not eat meat in principle, someone prefers to arrange unloading vegetarian days. But refusing it does not mean that you should forget about your favorite dishes, because there is always an alternative - for example, lean okroshka, the recipe of which you will find in this article. This light, refreshing first meal made without eggs or meat will become real wand lifesaver and for losing weight, it is always easier to keep a diet with a varied diet.

Lenten okroshka can be very diverse both in terms of ingredients in the composition and filling, because it is not necessary to fill it with kvass or kefir. What else? We will tell about this!

But first, let's deal with classic recipe this dish.

Ingredients

• — 2-3 pcs. + -
• - 1 PC. + -
• - 1/4 bunch + -
• - 1/4 bunch + -
• - 2-3 branches + -
• - 1/4 tsp + -
• - at the tip of a knife + -
• — 500 ml + -
• Radish or radish- 150 g + -

Cooking

• Boil the potatoes in their skins, letting it boil for at least 30 minutes. Drain the water, cool and clean. We cut into small cubes.
• We check the cucumber for bitterness, if necessary, clean and also finely chop.
• My radish, remove the tails and grate or chop. Cut green onions with kitchen scissors.
• We combine everything in a deep bowl, salt, pepper and pour kvass.
• Pour chopped greens into the finished okroshka, if necessary, additionally cool in the refrigerator and serve. Bon appetit!

As you can see, cooking lean okroshka is even easier than meat okroshka, because you don’t have to mess around with sausage or boil beef. Moreover, such a first can be done for the future.

Cook's advice
If you want the lean okroshka to stand in the refrigerator for several days, chop the vegetables, but do not salt or fill them with dressing all at once. Do it separately portioned plates- this will allow, without compromising quality, to cook the first 2-3 days in advance.

As a rule, this root vegetable is not added to okroshka, but in this recipe its appearance is justified, because in addition we will also add tofu.

Even if you categorically do not like this product for its tastelessness, do not refuse immediately! In okroshka, it will be almost invisible, and it will bring a lot of benefits - protein plant origin especially useful for women.

• So, boil, as usual, or steam 2 medium potatoes and 1 medium-sized carrots and cool them.
• We cut 1 cucumber into cubes, and 3-4 medium radishes are three on a grater or also chopped with a knife.
• We can chop 1/3 of a bunch of greens, or we can crush it at the bottom of a tureen with salt. So it will give more taste, and will not pop up.
• 180 - 200 g tofu cut into cubes.
• Now that the potatoes and carrots are not only cooked, but also cooled down, we clean and cut them too.
• We combine everything, fill with 2 tbsp. lean mayonnaise, salt, add a little (1-2 tsp) mustard, stir again and slowly pour in cold boiled water. It is better to do this in batches to control the resulting consistency.

We keep the finished lean okroshka with carrots and tofu in the refrigerator for another 20-25 minutes and serve!

Lean okroshka with beetroot dressing

The first one according to this recipe is not only tasty, but also very beautiful!

Ingredients

• Raw beets - 1 pc.
• Potatoes - 1-2 pcs.
• Radish (radish) - 5-6 pcs. (1 small)
• Cucumber - 1 pc.
• Green onions - 1/3 bunch
• Fat-free kefir or lean mayonnaise - to taste
• Vinegar - ½ tsp
• Sugar, salt, black pepper - to taste

Cooking

1. To begin with, we set the potatoes to boil, as usual. We clean right here raw beets and cut it into slices. Fill with water - 1 - 1.5 liters, depending on the size of the root crop and also put on fire.
2. We cook the beets until they become completely soft, then filter the broth, add 9% vinegar, a little sugar and salt to taste. We leave to cool.
3. We proceed to prepare the rest of the ingredients: we clean and finely chop the cooled potatoes, chop the cucumber, three on a grater or chop the radish (radish) with a knife. We chop green onions.
4. We combine everything, salt, mix and only then cut the tomatoes into slices and add them to the rest of the vegetables. If you do this earlier, they will wrinkle and look ugly.
5. If desired, we fill everything with 1 tbsp. lean mayonnaise or pour 100 ml of fat-free kefir.
6. And now, when everything is ready, we fill our okroshka with beetroot broth. We add it a little bit so as not to make the first one too liquid.

We put everything in the refrigerator and serve after half an hour. Okroshka will turn out with pink broth and tender unusual taste. Try it!

Light okroshka with bread

This recipe is good for a snack - an afternoon snack or a second breakfast. Prepares instantly and does not contain meat - just what you need!

• We take 200 g rye bread, best of all Borodino or any other with rich taste. We cut off the crust from it, we only need the crumb.
• Finely chop 100 g of green onions and 50 g of basil, cilantro, parsley and dill.
• Three horseradish root fine grater, take 1-2 tsp. for sharpness. Instead of fresh vegetable you can take and shop seasoning, add it to taste.
• In a separate deep bowl or measuring cup mix 500 ml mineral water with gas and the same amount of kefir, curdled milk or matsoni. Salt.
• We mix chopped greens, bread cubes, horseradish and fill everything with sparkling dressing.

Lenten okroshka with bread is ready!

In this recipe, we will meet only fresh green vegetables, which makes it incredibly healthy and dietary. A real detox for the body.

• Cut into cubes 250 g Chinese cabbage.
• Peel and chop 2 cucumbers, wash 6-7 radishes thoroughly and cut into half rings or three on a coarse grater.
• 1 ripe avocado peel off the skin and chop the flesh. If the fruit is very ripe and soft, it is better to cut into large pieces, since the small ones will choke, if the density allows, we chop more finely.
• If desired, greens can be crushed with salt at the bottom of the pan for a richer taste.
• Pour okroshka with a liter of fat-free kefir.

You can cook another version of the dressing. Stir with a mixer 200 g fat-free cottage cheese per liter boiled water. If desired, you can replace it with a mineral one with gas. We salt and pepper everything.

Such okroshka will turn out light and crispy, just what you need in the midst of a hot day! If you want to make it a little spicier, add mustard to the vegetables before pouring. A couple of teaspoons is enough, the main thing is that the spice is well dispersed.

Lenten okroshka with nuts

We will make the first according to this recipe if you want to get more hearty option vegetarian okroshka.

Let's cook right away walnuts do best with them.

1. Grind the nuts in a mill, blender or chop with a knife - we need 3 tbsp.
2. 2 cucumbers, peeled and cut.
3. Dill and basil, chopped 20 g each.
4. We combine everything, mix, salt, pepper and pour in the tan. This lightly carbonated drink goes well with this composition. It is best to take it from the refrigerator, then okroshka can be eaten immediately without cooling.

As you can see, the lean okroshka, of which there are enough recipes to choose from, turns out to be very tasty! Try any or suggest your own in the comments, most importantly, cook and eat with pleasure, friends!

Calories: Not specified
Cooking time: Not indicated

In Lent, the variety of dishes is not as large as we would like, you can not eat meat products and dairy. All this is no reason to deny yourself delicious meals, today I want to offer you lean version okroshka on kvass. Now many manufacturers make excellent kvass for cold soups, so lean okroshka on kvass turns out to be incomparable. From vegetables, I suggest taking beets, potatoes, cucumbers and many, many fresh fragrant greens. IN summer time if you cook such okroshka, you can add radishes. The combination of all the ingredients is excellent, the taste is wonderful. To quickly prepare okroshka, I suggest preparing vegetables in advance - wrap potatoes and beets in foil, bake at 180 degrees - potatoes for about 40-50 minutes, bake beets longer - 1.5-2 hours. I have described the recipe for okroshka in detail for you. I would like to draw your attention to .

- beets - 1 pc.,
- potatoes - 1-2 pcs.,
- fresh cucumbers - 1-2 pcs.,
- fresh dill - 1 bunch,
- green onions - 6-7 pcs.,
- lemon - ½ pc.,
- kvass - 300-400 ml.,
- salt, pepper - to taste.

Recipe with photo step by step:

So, prepare all the ingredients according to the list. Peel the baked potatoes and cut into small cubes.




Peel the baked beets and cut them into cubes of the same size, add the beets to the potatoes.




Fresh fragrant cucumbers cut into small cubes and add to the rest of the ingredients. Part of cucumbers, for more bright aroma and taste, you can grate on a medium or fine grater - as desired.




Wash fresh herbs - dill and green juicy onion feathers, dry. Finely chop the greens and transfer to a bowl with vegetables.






Add salt and ground black pepper to the bowl. Squeeze the lemon juice into a bowl, squeeze through a sieve so that the bones do not fall into the plate.




Cool kvass in advance freezer. Pour kvass into a plate with prepared ingredients. Adjust the density of okroshka to taste.




Mix everything well and take a sample for salt, acid. Add more lemon juice and salt if needed. Can be insisted