Tasty and light okroshka on kefir with mineral water.

A distinctive feature of Russian traditional cuisine is its flexibility - you can easily change the ingredients and reshape the recipe for yourself.

This rule works for absolutely any dish, for example, okroshka on kefir and mineral water does not have any specific recipe in principle. However, certain proportions of products, as well as their combinations, make the taste of this dish really bright and memorable, so let's get started!

Classic okroshka on kefir and mineral water

Ingredients

• - 5 pieces + -
• Lean cooked meat- 0.5 kg + -
• - 4 things + -
• Radishes - 4 pcs + -
• Kefir - 0.5 l + -
• - taste + -
• - 3 pcs + -
• Greens - bunch + -
• - 300 g + -
• — 0.5 l + -

How to cook okroshka on mineral water and kefir

1. Let's start with our potatoes. It is not necessary to clean it, just wash it well, you can use a sponge for a better result. We send it to boiling water and boil it right in the uniform. After that, we wait for cooling, clean and cut into cubes with a side of half a centimeter.
2. Boiled meat cut into narrow strips, or a small cube.
3. Now cucumbers. First, wash them, and then our actions depend on which vegetable is in front of us - if it is the season, then you can not cut the peel and chop the cucumber right like that. If these are imported vegetables, then it is better to cut the skin. We shift this and other cuts into a deep container.
4. It's time for the testicles. We will boil them in brackish water - so the shell will not burst. You need to hard boil chicken eggs. After they are ready, we place them in a container with ice water and remove the shell. Cut into small cubes with a knife, or use an egg cutter.
5. Wash the radishes well. If you like the texture of this vegetable, then cut it into circles and then quarters, otherwise you can grate the radish so that its taste blends as much as possible with the taste of okroshka.
6. We wash the greens and finely chop. We send to all other ingredients.
7. Pour kefir, mineral water into the pan to our components and add sour cream here. All mix and salt. Taste - add more if needed.

If you have time for a slightly longer preparation, then it is better to do this: put the container with your okroshka in the refrigerator for half an hour or an hour, so it will be better saturated with the taste of all the ingredients and infused. In addition, really cold okroshka is much more refreshing than a dish at room temperature.

Simple okroshka on kefir with mineral water and mustard

If speed is the most important thing for you in cooking, then you will definitely like this recipe. Cooking this okroshka is so easy that you don't even need to look for video instructions, since all the steps are intuitive.

Ingredients

• Potato - 4 tubers;
• Chicken eggs - 3 pcs;
• Doktorskaya or Ostankinskaya sausage - 400 g;
• Fresh cucumbers - 2 pcs;
• Green onion - a few feathers;
• Kefir 2.5% - 0.5 l;
• Mineral water with gas - 0.5 l;
• Salt and pepper - to taste;
• Ready mustard - 2 tablespoons;
• Ice is one filled glacier.

How to cook a simple okroshka on kefir with mineral water

1. We wash chicken eggs and potatoes, put each product in a separate pan, which we put on maximum heat. Potatoes can be boiled in their skins or pre-peeled - it all depends on your personal preferences.
2. While these ingredients are being prepared, we will take care of the rest of the components of our okroshka. We wash the cucumbers and finely chop or rub on a grater.
3. We cut the sausage into small cubes. We send it and the cucumber mass into a deep container, in which we will continue our cooking further.
4. My green onion, remove the tips of the feathers and chop into rings. We shift it to a plate, add a little salt, and knead well with a spoon until the onion gives juice. You don't have to do this if you don't have much time. Add the onion and its juice to the container with the rest of the ingredients.
5. At this time, potatoes and eggs should be ready. We drain from the pots in which they were cooked, boiling water and put under cold water. This will cool the ingredients quickly. Clean and chop into small cubes. Pour into a saucepan.
6. Separately, first mix mineral water with mustard. Pour our cuttings with this solution, pour kefir here and mix. Salt and pepper to taste.
7. Pour the okroshka into deep portioned plates, put a few ice cubes in each.

This trick allows you not to wait until the okroshka has cooled in the refrigerator. Of course, a genuine dish outperforms a freshly prepared one in terms of taste, but if time is running out, then such an express option has the right to exist.

Tasty okroshka on mineral water and kefir with chicken breast

Watch your figure or just treat sausages with disdain? Then you will definitely like this recipe. Here, the role of the meat ingredient will be played by chicken fillet, and not sausage, and therefore the dish will turn out to be almost dietary - the calorie content of such a dish per 100 grams does not exceed 40 kcal.

Ingredients

• Kefir 1% - 0.5 l;
• Boiled chicken breast - ½ piece;
• Radishes - 3 pcs;
• Chicken eggs - 2 pcs;
• Fresh cucumber - 4 pcs;
• Freshly squeezed lemon juice - 3 tablespoons;
• Garlic - 2 cloves;
• Fresh herbs (cilantro, dill, parsley, green onions) - a bunch;
• Mineral sparkling water - 300 ml;
• Ready mustard - 1 tbsp;
• Salt - to taste.

How to make okroshka on mineral water and kefir with chicken

1. Wash vegetables and eggs thoroughly. The last - we send to cook hard boiled.
2. Chicken breast should be finely chopped. If the meat is tender enough, then you can simply divide it into medium-sized fibers and pour the resulting chopped mass into a deep bowl.
3. Radishes are peeled and either finely chopped or three on a grater. We do the same with cucumbers. We send the sliced ​​\u200b\u200bin a container for meat.
4. Garlic cloves need to be peeled and passed through a garlic press.
5. We wash all greens well under running water. Remove stems and chop finely. We fall asleep in a bowl.
6. We remove the eggs from the heat, put the pan under a stream of cold water - so the testicles cool quickly. We clean, grind, pour to the rest of the components.
7. Pour mineral water into a separate container. We put mustard and lemon juice in it and mix, if desired, you can use a mixer. Pour the resulting solution into our almost finished dish. We also pour chilled kefir here. We mix.
8. Salt everything and check the taste, if necessary - adjust.

If mineral water and kefir were cold enough before you poured them over the cut, then okroshka can be served at the table. Otherwise, it is better to wait half an hour until the dish cools in the refrigerator, so it will be much tastier.

As you can see, okroshka on kefir and mineral water turns out to be no less tasty than a variation of this dish on kvass. Such a dish is distinguished by a special sourness - it is thanks to this that such a cold soup perfectly cools in the summer heat and fills the body with strength and vigor.

Young potatoes can be boiled in their skins and then peeled, or before cooking, scrape the tubers with a knife - the skin is still thin, it is removed very easily. Cook until cooked (soft) in moderately salted water. At the same time, boil the eggs for 8-10 minutes from the start of boiling water. Cool potatoes and eggs, wash radishes and cucumbers, rinse greens.

We cut the cooled potatoes into not very small cubes. Pour into a bowl or saucepan.

We cut the eggs smaller, chop the parsley leaves, dill. We cut the green onion shoots together with the white part - so the okroshka taste will be sharper and there will be more vitamins. But if you don’t like it, add only green feathers, cut into rings.

Grate the radish through a large grater. In cucumbers, the skin can be removed all or partially, we also rub the cucumbers on a grater with large holes. Add to the rest of the ingredients.

sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf;color: #ffffff;width: auto;font-weight: bold;).sp-form .sp-button-container ( text-align: left;)

Mix, add salt. Pour okroshka with chilled kefir (it is better to take low-fat - it is not so high-calorie and more liquid).

Dilute with cold mineral water. Mix again, adjust the density if it turns out that the okroshka turned out to be thick. We straighten out the salt.

We remove the okroshka to infuse and gain taste for at least half an hour - during this time the vegetables will be saturated with kefir, and the greens will give their taste and aroma. Bon appetit!

It’s finally warmer, the sun warms like summer, and therefore down with rich hearty soups and long live okroshka on kefir with mineral water! With kvass, of course, it’s also not bad, but when there is no kvass, but you want cold okroshka right now, mix kefir with carbonated mineral water and pour chopped products. This kefir okroshka recipe does not contain meat products, but you can change the composition by adding boiled meat or sausage. It is impossible to spoil this dish, due to the natural acid of kefir, with any set of ingredients, it will turn out delicious and refreshing.

How to cook okroshka on kefir

Ingredients:

• Kefir - 500 ml;
• mineral water - 500 ml;
• boiled potatoes - 3-4 pcs;
• hard-boiled eggs - 2 pcs;
• fresh cucumber - 2 pcs;
• radish - a handful;
• salt, ground black pepper - to taste (you can cook without pepper);
• parsley, dill, green onion - in a bunch;
• wild garlic or spinach, sorrel - a small bunch.

Cooking okroshka on kefir and mineral water, a recipe with a photo step by step

Boil potatoes and eggs separately. For potatoes, there are two ways of cooking: in their skins and peeled, in salted water. I choose the second way. We cook the eggs for about ten minutes, we detect the time from the beginning of the boil of water. We cool the eggs in cold water, drain the water from the potatoes, pour the pieces onto a plate. We cut the cooled products into cubes. Three radishes on a coarse grater, after cutting off the tips. I peel cucumbers, cut them smaller than potatoes.

We act simply with an abundance of greenery: we throw everything into a colander and pour over with cold water. We spread it on a towel, wrap it in a roll, wring it out. And finely chop the dill with parsley, green onion rings. I added wild garlic to the okroshka while it was still fresh. In the summer I put sorrel or spinach, cut into thin strips.

We pour the greenfinch into a bowl, add a little salt and make several movements with a spoon, as if rubbing the greens. Okroshka will turn out more fragrant and tastier.

Add potatoes, eggs, cucumber and radish to the greens. Fill with kefir. We mix everything, add salt.

Pour in mineral water, preferably carbonated. Stir okroshka, pepper if desired. We cover, we remove to infuse.

On a hot day, we cool the okroshka well, keep it in the refrigerator for an hour and a half or throw cubes of food ice. While it is not very hot, it is not necessary to cool it much, let it be at room temperature.

After half an hour, a light and tasty okroshka on kefir with mineral water will infuse and be ready. We serve it with Borodino or gray bread, green onions. If you have interesting okroshka recipes, add your own version in the comments, we will try different recipes.

Okroshka on kefir and mineral water is a godsend for those who are afraid of getting fat. This summer dish is invigorating, energizing and low in calories! Its average calorie content is only 60 kilocalories per 100 g. If cooked correctly, the taste of the dish will not differ from the usual okroshka on kvass.

Before you start cooking cold soup, let's get acquainted with some rules for cooking this dish:

1. Everything that has grown in the garden will fit for the dish: radishes, new potatoes, cucumbers, onions. The main thing is to cut the vegetables nicely and neatly. And with greens in general it is better not to stand on ceremony: the more it is in a cold soup, the more advantageous its taste.
2. Properly selected spices will not harm the taste of a summer dish. Have you given up salt? Wonderful! Add lemon juice, pepper, garlic, and any herbs you are used to.
3. As a dressing for this dish, mayonnaise, mustard are perfect. However, ladies who are watching their figure should make a choice in favor of light low-fat sour cream and often cook okroshka on mineral water in their kitchen.
4. Many housewives are used to preparing okroshka like this: first, the so-called soup base (kvass, kefir or mineral water) is poured into the dishes, then meat and vegetable ingredients, spices, and dressing are added in order. It is not right. Remember: the first thing to put in the pan is the so-called salad of vegetables, meat and herbs, seasoned with spices, and then carefully pour the water base into it.

Mineral water okroshka recipe

Ingredients:

• 5 boiled eggs;
• 0.5 kg of boiled potatoes;
• parsley - 1 bunch;
• dill - 1 bunch;
• green onions - 1 bunch;
• 2 fresh cucumbers;
• 500 g of boiled beef;
• 2-3 tsp mustard;
• 100 g of mayonnaise or sour cream;
• 1.5 l of mineral water;
• 1/2 medium sized lemon.

The recipe for okroshka on mineral water differs little from the classic recipe for cold soup on kvass. Meat, cucumbers, potatoes cut into small cubes. Separate the egg whites from the yolks. Squirrels cut. Mix the yolks thoroughly with mustard, salt and juice of half a lemon. Season the ingredients with this sauce. Then add finely chopped greens. At the end, fill everything with mineral water, mix. Place the soup in the refrigerator for at least half an hour before serving, if desired.

As for dressing, give preference to sour cream.

Okroshka on a mineral water is an excellent solution for those who follow their figure. You can eat such a dish as much as you want, and this will not affect your waist in any way. In the following recipe, we suggest experimenting a little and preparing okroshka on kefir and mineral water. The result will exceed all expectations!

For this summer soup you will need:

• 200 g radish;
• 0.5 kg of boiled potatoes;
• 300 g of fresh cucumbers;
• greens to taste;
• 0.2 l of high-fat kefir;
• 1 tsp mustard;
• salt, pepper to taste;
• 1 liter of mineral water.

Wash the radishes and cucumbers well. If the fruits are old, it is better to peel them. Finely chop all the ingredients. Chop up the greens. Prepare the dressing, for this, mix salt, pepper, kefir and mustard. Mix everything, add mineral water. Okroshka is ready. We offer meat-eaters to diversify the recipe by adding 0.5 kg of sausage, boiled chicken or beef as an ingredient.

The main thing is that the meat or sausage is lean.

Okroshka on kefir and mineral water is something new on your summer menu. Do not be afraid to surprise your family and friends with such a dish! How to cook okroshka on kefir? Follow this recipe, exclude only mineral water from it. However, when the word “okroshka” is used, the first thing that comes to mind is kvass. Therefore, it is impossible not to offer a recipe for classic okroshka on kvass.

For its preparation you will need:

• 2-3 cucumbers of medium size;
• several radishes;
• 2 bunches of greens, which include onions, dill and parsley;
• boiled sausage - 300 g;
• 3-4 boiled eggs;
• 3-4 boiled potatoes;
• salt to taste;
• sour cream;
• 1 liter of kvass.

Cool kvass in the refrigerator. Dice radishes, potatoes, sausage. Grind eggs, greens. Salt and pepper the resulting mass, then pour everything with kvass. Serve okroshka with sour cream.

Okroshka with fish

Have you tried okroshka with fish? The dish is interesting and unusual. Perfect for a family dinner.

We will need:

• 1.5 l of kvass;
• 3 boiled potatoes;
• 2 medium cucumbers;
• 0.5 kg of any boiled or steamed fish;
• a bunch of radishes;
• 2 boiled eggs;
• green onions to taste;
• 1 tbsp mustard;
• salt.

Separate the flesh from the bones of the fish and chop finely. Add chopped egg whites, potatoes, radishes, cucumbers and finely chopped green onions to it. Mix egg yolks thoroughly with salt and mustard and dilute with kvass. Pour the fish and vegetable mixture with seasoned kvass. This type of okroshka is good with sour cream. Boiled potatoes sprinkled with herbs can be served separately with it.

Okroshka on a mineral water will become your family's favorite dish. Bon appetit!

There is nothing better than a plate of delicious, cool okroshka on a hot summer afternoon. She's like a breath of fresh air. Okroshka is good as an everyday dish, and any festive table, no doubt, will be decorated with a tureen with a refreshing okroshka. Prepares quickly, disappears even faster. When okroshka appears in our family, we eat it for breakfast, lunch and dinner.
There are many recipes for making okroshka, okroshka is prepared on whey, kvass, sour cream, we will prepare okroshka on kefir with mineral water.
The number of servings is 4-5.
The time to prepare okroshka on kefir is about an hour.

Taste Info Cold Soups

Ingredients

• Medium potatoes - 4 pieces.
• Chicken egg - 4 pieces.
• Fresh cucumber (medium) - 2-3 pieces.
• Boiled sausage - 350-400 grams.
• Radishes -200 grams.
• Green onions - to taste
• Parsley, dill - to taste
• Salt, black pepper (freshly ground) - to taste
• Mustard - 1 tablespoon (spicy or mild)
• Kefir (fat content 0.5-1%) - about 1 liter
• Mineral water - 1 liter.

How to cook okroshka on kefir with mineral water recipe

It is necessary to boil potatoes (in uniform) and eggs. Mine, pour cold water, and put the pan on the fire.
Finely chop the green onion and crush it with a spoon in a bowl with salt. Pour into a saucepan.


We cut the boiled sausage into cubes, put it in a saucepan (it is better to take dairy or doctor's, but if someone is against sausage, you can take boiled lean meat, or tongue). A separate word about slicing - the smaller, the tastier, but do not overdo it, otherwise you will get porridge instead of okroshka.


Mine, dice the cucumber, send it to the onion and sausage (be sure to check the cucumber for bitterness, otherwise you will spoil the dish).


We cut the radish into semicircles, or slices, pour into the pan.


Pour boiled potatoes and eggs with cold water, cool. We clean and cut the potatoes into cubes, we fall asleep in the pan.

We clean and cut the egg into cubes, pour it into a saucepan (you can crush the egg with a fork).


Salt okroshka, pepper and mix. We pour chopped greens (dill, parsley).


Pour kefir up to half of the pan.


Add 1 tablespoon of mustard (if the mustard is spicy, then the okroshka will turn out a little spicy).


We add mineral water to the top (you can also dilute it with whey, but if you like thicker okroshka, then you can simply take 0.5% kefir without diluting it with anything else).
You can not immediately fill the okroshka with kefir, but store it dry in the refrigerator, and fill it immediately before serving. And then it can be stored for up to two days (onion, cucumber and radish will give their juice when seasoned, and on the second day okroshka may not be so tasty). But we have enough pots of okroshka of any capacity for a maximum of a day, so this problem is not relevant in our family.
We mix, we try - we add what is missing. If there is little acidity, add lemon juice. You can put the pan in the refrigerator so that the okroshka on kefir with mineral water is a little infused and cooled. But usually, while you are cooking, you cannot wait until the okroshka is ready.
If you have homemade eggs, vegetables and greens from the garden, then it is simply impossible to imagine a tastier and healthier dish. Considering also the fact that you can’t spoil okroshka with greens - I pour a lot of dill and parsley, because when else, if not in summer, stock up on vitamins!