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What you need for okroshka. Okroshka recipes

Not only the ingredients of okroshka differ, but also the drink with which it is seasoned. In addition to traditional unsweetened kvass, okroshka is made with mineral water, whey, meat broth, kefir, ayran, tanya, yogurt, beer, brine and even ordinary water. There is no consensus on the correct refueling; it all depends on your preferences.

In the recipes presented, the dressing goes well with the ingredients, but you can replace it to your taste. If you don’t like the tartness of kvass, take mineral water. If you like fermented milk products, use them. The amazing taste of okroshka can hardly be spoiled.

Just don’t forget: the okroshka must be chilled. So before serving, put it in the refrigerator for at least half an hour.

ru.m.wikipedia.org

Ingredients

4–5 ;
5 boiled eggs;
8–10 radishes;
2–3 fresh cucumbers;
300 g boiled or smoked sausage;
1 bunch of dill;
1 bunch of green onions;
salt - to taste;
sour cream or mayonnaise - to taste;
kvass - to taste.

Preparation

Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Chop the greens. Mix all ingredients and add salt. Add sour cream or mayonnaise, season with kvass and mix again.

ratatui.org

Ingredients

4 boiled egg yolks;
3 tablespoons;
400 g boiled beef;
4–5 radishes;
2–3 fresh cucumbers;
3–4 boiled potatoes;
1 bunch of green onions;
1 bunch of dill;
salt - to taste;
sour cream - to taste;
kvass - to taste.

Preparation

Mix the yolks and mustard until smooth. Cut the meat, radishes and cucumbers into strips, and the peeled potatoes into cubes. Chop the onion and dill.

Mix all ingredients. Add salt, mustard dressing, sour cream and kvass and mix again.

wallpaperscraft.ru

Ingredients

5–6 boiled potatoes;
6 boiled eggs;
4–5 fresh cucumbers;
10–12 ;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
2 smoked chicken legs;
salt - to taste;
a pinch of citric acid;
sour cream - to taste;

Preparation

Cut potatoes and eggs, as well as cucumbers and radishes into cubes. Chop the greens. Remove the skin from the legs and cut the chicken into small pieces.

Mix all ingredients. Add salt, citric acid and sour cream. Pour in mineral water and mix well.

photorecept.ru

Ingredients

250 g pork;
4–5 boiled potatoes;
4–5 boiled eggs;
250 g canned green peas;
250 g canned beans;
2 fresh cucumbers;
½ bunch of green onions;
½ bunch of dill;
salt - to taste;
2 tablespoons sour cream;
3 tablespoons of mayonnaise;
2 tablespoons mustard;
kvass - to taste.

Preparation

Cut into small pieces, place in a preheated frying pan and fry for about 7 minutes, turning occasionally.

Cut potatoes and eggs into cubes. Add peas, beans, diced cucumbers, chopped herbs and cooled meat to them.

Add salt, sour cream, mayonnaise and mustard and stir. Pour in the kvass and mix well again.

cookpad.com

Ingredients

4–5 boiled potatoes;
2-3 boiled eggs;
1–2 fresh cucumbers;
150 g boiled sausage;
1 bunch of dill;
½ lemon;
salt - to taste;
sour cream - to taste;
sparkling mineral water - to taste.

Preparation

Grate the beets. Cut potatoes, eggs, cucumbers and sausage into cubes. Chop the dill.

Mix these ingredients. Add lemon juice, spices, sour cream and mineral water and mix well.

wallpaperscraft.ru

Ingredients

1 bunch of green onions;
½ bunch of parsley;
½ bunch of cilantro;
salt - to taste;
5–6 radishes;
1–2 fresh cucumbers;
4–5 boiled potatoes;
200 g smoked pink salmon;
½ lemon;
ground black pepper - to taste;
a pinch of ground red pepper;
a pinch of sugar;
sour cream - to taste;
kvass - to taste.

Preparation

Finely chop the greens, add salt and lightly mash with a masher until the juice appears. Add diced radishes, cucumbers, eggs, potatoes and pieces of fish to the greens. Then add lemon juice, spices, sour cream and kvass and mix.

bezgotovki.ru

Ingredients

250 g crab sticks;
5–6 radishes;
2–3 fresh cucumbers;
2-3 boiled eggs;
1 tablespoon mustard;
3 tablespoons sour cream;
1 bunch of dill;
salt - to taste;
ground black pepper - to taste;
kvass - to taste.

Preparation

Dice crab sticks, radishes, cucumbers and egg whites. Mix the yolks, mustard, sour cream, chopped dill and spices until smooth. Add mustard sauce and kvass to the chopped ingredients and stir.

rutxt.ru

Ingredients

1–2 fresh cucumbers;
3–4 boiled potatoes;
2-3 boiled eggs;
5–7 cherry tomatoes;
½ bunch of parsley;
½ bunch of dill;
200 g raw squid;
½ lemon;
salt - to taste;
ground black pepper - to taste;
150 g natural yogurt;
still mineral water - to taste.

Preparation

Cut the cucumbers, potatoes and eggs into cubes, and the tomatoes into quarters. Chop the parsley and dill. Place in boiling water for about 30 seconds, cool and cut into cubes.

Mix all ingredients, add lemon juice, spices, yogurt and mineral water and mix well.

wallpaperscraft.ru

Ingredients

2–3 boiled potatoes;
2 cucumbers;
4–5 radishes;
200 g of Adyghe cheese;
½ bunch of parsley;
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
¼ lemon;
kefir - to taste.

Preparation

Cut potatoes, cucumbers, radishes and cheese into cubes. Add chopped herbs, spices, lemon juice and kefir and mix well.

postila.ru

Ingredients

200 g of salted mushrooms;
2–3 boiled potatoes;
2-3 boiled eggs;
100 g;
1 bunch of dill;
1 bunch of green onions;
1 tablespoon mustard;
2 tablespoons sour cream;
salt - to taste;
kvass - to taste.

Preparation

Cut the mushrooms, potatoes and egg whites into cubes. Add cabbage and chopped herbs. Mix egg yolks with mustard and sour cream until smooth. Add mustard sauce, salt and kvass to the chopped ingredients and mix well.

Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word “crumb”. The ingredients in it can be boiled meat of one or several varieties, fish, fresh or boiled vegetables, salted mushrooms and herbs.

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

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

To thicken and add 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 entire season, it simply does not translate into the kitchen. There are always chopped ingredients and kvass or kefir for them in the refrigerator.

Although I must say that it is prepared not only in Russia. Precisely, prepared with kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and we always prepared this dish (chalop in Uzbek) only with kefir, or stirred thick syuzma with water and used it as a dressing.

Now this cold kefir soup has firmly established itself in Russia. And it is being prepared 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 pre-cooked meat and vegetables, then preparing this cold soup will not take more than 15 minutes.

We will need:

boiled beef - 300 gr
boiled potatoes - 3 - 4 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
kvass - 1.5 liters

Preparation:

In the old days, this summer dish was usually prepared from the meat that was left over from previous dishes. And often among the ingredients in ancient 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.

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 it with different types of meat.

1. And so, our beef has already been boiled and cooled in the refrigerator. Chilled meat will be easier to cut.

You can cut the ingredients either into cubes or into short strips (1.5 - 2 cm). Choose the method at your discretion.

Cut the beef into cubes. This is the cutting method I choose.

2. Potatoes and eggs also need to be boiled in advance, cooled and cut into cubes.

3. Cut and chop the green onions. Leave half the onion and grind the other half with salt until 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 parsley and dill.

6. Add mashed green onions, chopped parsley, mustard, sugar and salt to the 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. Place in the refrigerator for at least half an hour, or better yet longer, so that all the ingredients exchange juices and the cucumbers are lightly salted.

9. Then take it out and add the remaining kvass and dill.

10. Pour into plates and serve. Place additional sour cream on the table; if you wish, you can always add it.

You can also use radishes in the recipe. Add it as desired.

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 sit in the refrigerator as it was placed in the beginning. And when serving, add kvass with dill to each plate.

Adjust the amount of kvass added yourself. Everyone prefers this dish in different thicknesses. Some people like the spoon to stand in the soup, while others like it to be thinner.

The same applies to mustard; it should also be placed on the table. If desired, for a sharper taste, everyone can add it themselves.

Classic okroshka on kvass with sausage

Today, perhaps, this method is one of the most popular of all available. And this is understandable; there is no need to boil the meat 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 easily and simply prepare this cold Russian soup.

I already wrote how to cook it 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 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
radishes – 250 gr
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
mustard - 0.5 teaspoon (or to taste)
kvass - 1.5 liters

To prepare the dish, you need to decide on the choice of sausage. Well, firstly, it’s better to buy it of good quality. The more expensive the sausage, the more meat it contains. We only need 300 grams, so the difference between buying it more expensive or cheaper will be a very insignificant amount.

Not long ago, I heard the following remark: “Why use expensive sausage? After all, you won’t even notice what it is like in the dish!” I won't even comment on this remark. In the end, choice is always a personal action for everyone.

Secondly, it should not be greasy. You can choose varieties such as “Doctorskaya” or “Ostankinskaya”.

You can also cook with smoked or semi-smoked sausage. Among my friends there are people who like to cook a dish with just such sausage. And some also 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.

Preparation:

1. Cut boiled potatoes and eggs, as well as cucumbers and sausage into cubes or short (1.5 - 2 cm) strips.

One of my good friends grates some cucumbers and chops some. Okroshka turns out thicker and more flavorful. Try it, maybe you will like this method too.

2. Grind green onions and parsley with dill.

3. Mix sour cream with sugar, salt and mustard.

4. Combine all ingredients and mix them with sour cream. Add a little kvass and place in the refrigerator to steep for at least 30 minutes.

5. Then put the cooled mass into portioned plates and pour in the required amount of kvass, depending on how you like it - thicker or thinner.

Place 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 the okroshka, so it becomes more nutritious. But this is no longer a classic method, since mayonnaise came into our lives not so long ago. At least not like the recipes for this cold soup themselves.

Video on how to prepare cold summer soup with kvass

We made this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also watch the entire cooking process.

The resulting 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 make an ordinary dish truly delicious.

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 more are being added. So click on the bell so you don't miss them.

Recipe for okroshka with kefir and water

Cold kefir soup can be prepared with any meat. It can be boiled or fried beef or pork, chicken or sausage, or smoked meat.

I already talked about it in one of the articles. Today let's cook it with boiled meat.

We will need:

boiled meat - 350 gr
cucumbers - 3 - 4 pcs
radishes - 250 g (optional)
boiled potatoes - 4 pieces
boiled egg - 5 pieces
greens dill and parsley - 100 g each
green onion - 100 gr
salt - 1 tbsp. spoon
kefir - 1.25 liters
sour cream - 1 glass
boiled chilled water - 2 liters

Preparation:

1. Boil the meat in advance and cool in the refrigerator. Once cooled, it will be easier to cut into cubes. Well, cut it, of course.

2. Also cut cucumbers, boiled cold potatoes and eggs into cubes. Try to cut everything into the same cubes so that the appearance of the dish is aesthetically beautiful.

You can cut it not into cubes, but into short strips. It's a matter of taste here.

3. Also cut the radishes. Not everyone likes it in a dish, so we add it as desired. Its color will be positive along with the white and green present.

On the second day, the radish will lose its color, but will give the dish the necessary spiciness. I always add it to this dish and have already taught it to many of my friends who previously did not like to do this.

Mix all chopped ingredients.

4. Chop the onion and chop the herbs, removing any rough stems.

5. Pour the mixture with kefir and sour cream, add salt and leave in a cold place for 30 - 60 minutes so that all ingredients are slightly sour and salted.

6. Pour in cold boiled water, which you boil in advance and cool in the refrigerator.

The finished okroshka can be poured into plates and eaten with pleasure.

There are options here, however.

I like to pour water and kefir over the entire chopped mass at once. I cook a lot, usually a five-liter pan. It lasts us two days. So on the second day, when it sours slightly, it becomes even tastier.

But many people store the cuttings separately, and the water and kefir separately. And mix everything immediately before use.

There's no telling which is better here. It turns out differently for everyone. Therefore, try cooking 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 you prefer, or just what you have 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 this cold soup with black bread and fresh garlic. Eat directly as a bite. As I write now, I feel a 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 return home from work in a crowded transport, and all you can think about is only about her!

And if you have taken care in advance, and there are chopped and mixed ingredients waiting for you in the refrigerator, and there is also whey and kefir, or sour cream, or just whey, then consider that your most ardent wish will come true almost instantly as soon as you cross the threshold of your home.

In fact, there is nothing new in preparing summer soup with whey. Everything is done exactly the same 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. If desired, add kefir or sour cream, or the same mayonnaise.

In order not to repeat myself in recipes, I decided to include a recipe video in the article. Watch a short video about how this is done.

This is how simple and easy it is to prepare a delicious cold soup, which is simply a hit! on a hot summer day!

And you can always buy whey in the store, or prepare it yourself. Preparing it is also not difficult. First you need to make curdled milk by fermenting the milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then you need to warm it 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 until the serum drains. Cool it first at room temperature and then in the refrigerator.

Pleasant to the taste, with a slight sourness, the cold whey is ready for use. You can simply drink it, or use it, as in our recipe.

Diet okroshka made with kefir and mineral water with chicken fillet

Typically, chicken breast or fillet is used to prepare this option. This meat is practically lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you don’t add potatoes to the ingredients.

We will need:

chicken fillet - 2 pcs (250 - 300 g)
fresh cucumbers - 4 pcs.
radishes - 200 gr
green onions - 100 gr
parsley, dill - 50 g each
eggs - 4 pcs
kefir - 1 liter
mineral water -0.5 liters
salt - to taste

Preparation:

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 place the meat in the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces; the fibers will fray and fall apart. But cutting it cold will not be difficult.

Cut the fillet into cubes of approximately 1cm sides.

3. Cucumbers, eggs and radishes are also cut, it is desirable that all the cuts are the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish some spice, and can be used instead of mustard.

I prefer to add radishes to this kefir dish rather than mustard. Its taste, as well as color, brings pleasant taste and visual notes.

Anyone who doesn’t like this vegetable can exclude it from the recipe and not add it to the dish!

4. Also cut the green onions and parsley with dill into smaller pieces. It is better to remove rough stems from greens. They will not be combined in a dish with tender chicken fillet.

5. Mix all ingredients and pour kefir over them. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Add about 0.5 tablespoon of salt, maybe a little less.

When the okroshka has infused and slightly fermented, you can taste the presence of salt and add additional salt.

6. When ready, remove and place the mixture on plates. Add mineral water according to your taste, as you like. Also add salt if necessary.

Mineral water can be used both with and without gas. It will be delicious either way. If you don’t have mineral water, you can just add regular boiled and cooled water. It is added at a rate of two to one. For a liter of kefir - 0.5 liters of water.

After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the required amount of water to the pan, even if you are going to store it. But you can simply store the mixture and add the right amount of water each time. This is at your discretion.

It should be noted that when it is infused, it becomes tastier. All ingredients are soaked in acid from kefir and, as it were, additionally salted.

Personally, I like it on the second day. It develops a slight pungency, precisely from the fermentation processes that occur in it.

In general, this okroshka turns out very tender and tasty! Even after brewing, chicken fillet has its own unique taste. And the pieces of meat remain intact and unharmed.

As we remember, we prepared a dietary version, but if you add potatoes and a couple of spoons 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 dacha, and it seems like everything is there for okroshka, except for the most important thing - kvass and kefir. So what should I do? Don’t refuse such pleasure on a hot summer day. And that's when mayonnaise comes to the rescue.

And although many are against such a replacement, not only that, as soon as the conversation turns to mayonnaise, they immediately begin to wave their hands, saying it’s wrong, it’s very filling, and so on...

But after trying the prepared dish, all objections immediately disappear and they ask for more.

We will need:

boiled meat or sausage - 300 g
fresh cucumber - 4 pcs (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

Preparation:

For the recipe, you can use either sausage or boiled meat. If you cook with sausage, buy only good quality sausage. This has already been discussed above. This cold soup will be very tasty from semi-smoked sausage. Therefore, if you have one at hand, feel free to put it to work.

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 ingredients not very coarsely. Thus, all the cuts are better saturated with liquid dressing, slightly fermented, and the dish itself turns out tastier.

2. Cut boiled potatoes, eggs and cucumbers into the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.

3. Chop the green onions, remove coarse stems from the greens and chop. Mash the green onions slightly in your hands, but try not to let them lose their shape too much.

4. Combine all ingredients and mix, add salt to taste.

5. If you immediately eat everything you have prepared, then add mayonnaise and sour cream, mix everything and put it in the refrigerator for 30 minutes. Then take the mixture out, place it on plates and add cold water to each person to the desired degree of thickness. And also squeeze the juice from half a lemon. Stir and eat.

If you are preparing in reserve, then you do not need to mix with mayonnaise and sour cream right away. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this immediately before use. You need to mix thoroughly so that all the mayonnaise and sour cream don’t float around in the okroshka in lumps.

6. Sometimes keep the onions and herbs separately, and add them directly to the cup when you are ready to eat. In this case, they believe that the onion gives off an unnecessary smell and taste, so they add it at the last moment.

Maybe, as they say, “the taste, the color...” Personally, no extra smell bothers me.

7. Sometimes they also freeze ice and add cubes directly when serving. Best served with black bread and fresh garlic on the side.

The recipe, as you may have noticed, uses both mayonnaise and sour cream. But in general, if you want, you can use only one mayonnaise. But in this case, 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 stir. The water should taste slightly sour.

This is our recipe.

Cold kefir soup for weight loss

And this is another recipe that definitely won’t make you better. And if you eat such cold soup two or three times a week in the summer, you will also lose weight.

Cold tarator soup is prepared in a similar way in the Balkans.

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.

Preparation:

1. Peel the cucumbers and grate them on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be formed.

2. Pass the garlic through a press. If you already have fresh garlic, it is better to use it; it is stronger and more aromatic than old garlic.

3. Wash the greens, dry them, cut off any rough stems and chop them as finely as possible. If you like cilantro, you can use it instead of parsley.

4. Place all ingredients in a suitable container and pour in kefir. Stir and let stand in the refrigerator for at least 30 minutes.

If you want, you can add 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 this okroshka 3 times a day, you can lose up to 1 kg per day.

Also, thanks to this cold soup, it is very good to arrange fasting days.

Country prison with radish

Nowadays, few people prepare 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 during Lent, because despite its simplicity, it is quite filling and nutritious.

And this is no coincidence, because it contains bread, hence its other name - cracker. And I found another name for this dish, and it’s called “murtsovka.” That's how interesting!

This version of cold soup is prepared for one time, you eat it and that’s it, no reserve. It's all about the radish; if it sits in kvass or water for a long time, it becomes tasteless. And the bread will leaven, and it won’t be soup, but porridge.

In general, tyurya, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we add radishes here, and we will get a prison with radishes and bread.

We will need:

black bread with crusts - 400 gr
onions - 2 heads
black radish - 1 piece
grated horseradish - 2 tbsp. spoons
vegetable oil - 3 tbsp. spoons
white or bread kvass - 2.5 cups
salt, pepper - to taste

Preparation:

1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name “crusher”.

2. Pour in oil and stir.

3. Cut the onion into small cubes. If you don't want too much bitterness, replace the onions with green onions. This is perfectly acceptable in the recipe. If desired, you can also add fresh herbs, such as parsley or dill.

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. Place on a plate and pour kvass over it. Add as many radishes as you wish. Taste to see if there is enough salt. If not, then add salt to taste.

Eat immediately.

This is such a simple old Russian dish. Nowadays, few people cook it. But I remember that my husband’s family prepared such a dish, and I even had a chance to try it. I’ll say right away that my opinion is that the usual cold soup we are used to is still better and tastier.

But for lovers of old Russian cuisine, this recipe may be interesting and useful.

These are the recipes collected in today’s article. As you can see, there are quite a lot of options, and even more variations. The main thing is that we tried to consider as many of them as possible. And now the choice is yours.

Very soon the long-awaited warm summer days will come, 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 lot of them. And the next article will be written about numerous recipes for cooking with kvass.

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

The classic version of cold soup uses kvass. However, kefir will not be superfluous in it. The fact is that it is fermented milk drinks that make the dish not only satisfying and healthy, but also truly healing.

Judge for yourself: kefir speeds up digestion and improves intestinal cleansing processes. Even if you prepare such a soup without sparing the meat, you will not cause any harm to your figure. After all, for okroshka with kefir, the calorie content does not exceed 60-70 Kcal per 100 grams of weight. A large number of vegetables and herbs complement the beneficial effects on the body and provide it with countless vitamins and minerals. In general, continuous health benefits.

You will need:

fresh cucumber - 3 pcs.;
greens and green onions - 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 - according to consistency;
salt.

Preparation:

Start with green onions. It should be cut into rings, poured into a saucepan and rubbed directly with salt in it with a masher.
Add the radishes and cucumbers cut into strips.
Chop 3 potatoes into cubes and add to the mixture. Crush one with a fork and add it there for thickness.
Cut the eggs and sausage into cubes and add to the other ingredients.
Pour in kefir. It is advisable to add water, so that the okroshka made with kefir and mineral water will not be too thick.
Add some more salt and vinegar or lemon juice. Refrigerate for 20-30 minutes and serve.

Okroshka with whey

You will need:

whey - 2 l;
boiled potatoes - 4 pcs.;
sour cream - 0.5 l;
dill and green onions - a bunch each;
fresh cucumber - 2 pcs.;
eggs - 5 pcs.;
boiled meat or sausage to taste - 300 g;
citric acid, mustard, salt.

Preparation

Chop all ingredients into cubes.
Prepare the filling: mix whey and sour cream in a container. Dissolve thoroughly. Add 2/3 teaspoon of salt, about the same amount of citric acid.
Pour the mixture over the ingredients and cool. You can add mustard to the vegetables themselves, then the taste will be sweetish-bitter.

It is only important to know how to prepare okroshka with kefir correctly. Here are the main recommendations.

Use low-fat kefir. The high-fat drink is thick, which can turn the 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.
Pre-soak vegetables in water. This applies to cucumbers, radishes, and greens. Firstly, it will help slightly wilted fruits and leaves become tight and beautiful again. And secondly, it will allow you to get rid of the nitrates they contain in order to eliminate the risk of poisoning.
Use lean meat. A recipe for okroshka made with whey, kefir and other fermented milk products is an example of health benefits. Don't spoil it with fatty pork or beef. Boiled veal, chicken breast, turkey, even rabbit are suitable. If the dish is prepared in a hurry, you can find boiled sausage or sausages in the refrigerator for it.
Mix the chopped ingredients with the dressing, and only then add kefir. This should be done 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 for how to make okroshka with kefir can be considered boiled yolks, ground with mustard. They add a little pepper and sugar, a little sour cream or the same kefir.
Season the dish half an hour before serving - no earlier, no later. The fact is that waiting a long time for the finished okroshka can stratify its structure. And pouring kefir on a plate and immediately serving it means not allowing the dish to become saturated with flavors.

There are hundreds of variations on the theme of okroshka, but in general this dish, in terms of recipe, is reminiscent of red borscht - as many housewives as there are, as many recipes. There is okroshka made with kefir or kvass, whey, sorrel decoction, and even plain water with vinegar. The list of ingredients may include boiled sausage, boiled or baked pork, chicken, beef, kebab and fish fillet. The main thing here is to choose your favorite combination of products.

All this variety can be fit into certain rules, streamlined, and then it will become clear how to prepare the most delicious okroshka.

How and what is okroshka made from?

Making this soup is a fairly simple process for any cook. All ingredients should be crushed, mixed and poured with dressing. The main efforts will have to be spent on preliminary preparation of products - boiling eggs, meat, cutting all components.

The main key to success is choosing a recipe that you like and fresh, high-quality products.

Products for okroshka

A light and satisfying soup consists of 3 main parts - liquid dressing, a set of vegetables and herbs, and protein components. There can be several options for a liquid foundation:

kefir with or without water;
unsweetened and better homemade kvass;
chilled sorrel decoction;
milk serum;
water acidified with apple cider vinegar or citric acid.

Sour cream with mustard or regular mayonnaise would also be useful in the dressing.

Vitamin components - chopped any greens, onions, diced or grated fresh cucumbers, radishes. Some recipes also include boiled potatoes, but this ingredient is not at all necessary.

To make the okroshka more flavorful, add a little salt to the chopped greens and onions and mash them with a masher.

Protein components – boiled eggs and meat. If everything is clear with eggs - chicken or quail, then the choice of meat ingredients is greater. The easiest option is sausage. Usually it’s boiled, but with smoked it turns out quite interesting. Adherents of the principles of proper nutrition and simply lovers of natural products will prefer boiled chicken breast, baked lean pork or beef. A real delicacy is okroshka with boiled tongue.

If you want something unusual, then meat products can be replaced with boneless fish or even lightly salted salmon - it will turn out incredibly tasty and original.

Product proportions

In addition to what products to take, it is important to understand how much there will be. Here, too, you should listen to your own feelings - like it thicker, which means don’t overdo it with pouring and vice versa.

How to make okroshka

Okroshka is prepared simply:

chop the greens, add salt, knead a little;
add the remaining ingredients cut into cubes, mix;
fill with liquid dressing.

Be sure to let the okroshka brew for 10-15 minutes and serve! I like to eat it when the okroshka has been standing for 3-4 hours, but only in this case I don’t add radishes - this vegetable gives the dish a not very appetizing smell over time.

How to properly store okroshka

If you don’t eat the refreshing soup right away, you can safely leave it in the refrigerator - nothing will happen to it in 1-2 days. It’s even better to store without filling it with liquid dressing, then the period is extended to 3 days.

It’s also pleasant to enjoy okroshka in winter – memories of summer immediately arise. Nowadays you can buy fresh vegetables and herbs in supermarkets at any time, but the dish will be much more aromatic and tastier if you make it from homemade greens, frozen during the season. It’s convenient to prepare a batch mixture for okroshka from diced cucumbers and chopped herbs - then you just take out a bag of aromatic products and add to the rest of the ingredients.

At the end I offer a video with the original recipe, where broth is used as a filling:

2016-06-17T07:40:03+00:00 admin first meal

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

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Delicious classic okroshka: recipe

Initially, kvass was used as a base for cold soup. We suggest preparing this recipe for the most delicious okroshka, which is considered a classic, below.

Step-by-step preparation of the dish is as follows:

It is good to cool white or bread kvass. Leave it in the refrigerator until the rest of the ingredients for the dish are chopped.
Boil any meat (200 g) with spices to taste. At the end of cooking, add salt. Then cool and cut into small cubes.
Boil potatoes (3 pcs.) in their skins, wait until they cool down and cut into pieces in the same way as meat.
Boil eggs (4 pcs.) in water with salt, cool, peel and chop into cubes.
Finely chop the cucumbers and radishes.
Chop the greens (onion, parsley, dill) in the same way.
Mix all chopped ingredients in one bowl. Divide the resulting mass into plates, pour cold kvass and add sour cream to taste. Salt as desired.

Recipe for delicious okroshka with kefir

Finding delicious homemade kvass for classic okroshka is not so easy. Therefore, when preparing cold soup, many housewives try to replace it with fermented milk products, for example, whey, ayran or kefir. It is the last ingredient that is used in the next recipe.

The most delicious okroshka with kefir is prepared in the following sequence:

Potatoes and eggs (3 pieces each) are boiled in salted water, cooled and cut into cubes.
Greens (onion, dill) are chopped.
Fresh cucumbers (2 pcs.) and radishes (10 pcs.) are cut in the same way as potatoes and eggs.
Boiled meat (300 g) or ham is finely chopped.
All ingredients are mixed in a saucepan and poured with kefir (1 l). Salt, mustard and pepper can be added to your taste.

Okroshka with kvass

This recipe will appeal to all spicy lovers. This okroshka has a sharp taste due to the use of kvass as a liquid ingredient, as well as a piquant spiciness due to mustard dressing. The list of other components remains virtually unchanged.

The recipe for delicious okroshka with kvass is as follows:

Potatoes and eggs (4 pieces each) are boiled until tender.
Beef (300 g) is boiled with spices for about 1.5 hours, cooled and cut into strips.
Potatoes, egg whites and 2 fresh cucumbers are cut into cubes.
Any greens to taste are chopped (large bunch).
Prepare a spicy dressing from mustard (1 tablespoon), boiled egg yolks and salt to taste. A few tablespoons of sour cream are also added here.
The chopped ingredients are mixed in a saucepan and poured with kvass (1 l).
Okroshka is poured into plates, after which a spoonful of mustard-sour cream dressing is added to each.

Okroshka on kefir with mineral water

If there is no kvass in the refrigerator, then do not be upset. Highly carbonated mineral water will help replace this ingredient in okroshka. The sharp and piquant taste of the dish is achieved thanks to a special dressing based on egg yolks, mustard and lemon juice.

A delicious okroshka is prepared using kefir and mineral water according to the following recipe:

Boil in the skins, cool, peel and chop 4 potato tubers into small pieces.
Perform similar steps with chicken eggs, but only the whites should be chopped, and the yolks should be left for dressing.
Boil the meat with spicy spices, onions and carrots.
Chop the greens and a couple of cucumbers.
Combine all ingredients together.
Prepare a dressing based on hot mustard (1 tablespoon), lemon juice, salt and 4 yolks from boiled eggs. Add a few tablespoons of mineral water and mix well.
Pour chilled mineral water (1.5 liters) over vegetables, herbs and meat. Add kefir to taste (about 500 ml).
Pour the okroshka into bowls and add the dressing.

Recipe for okroshka with shrimp

Do you want to try something unusual and exotic? Prepare okroshka with shrimp, although it has almost nothing in common with the classic dish. Instead of cucumbers and radishes, tomatoes are used in cooking, which taste great with shrimp.

R The recipe for delicious okroshka involves the following step-by-step preparation:

The shrimp are boiled until tender in boiling salted water. Then they need to be cleaned and, if necessary, cut.
Tomatoes (3 pcs.) cut into cubes.
Boiled eggs (5 pcs.) are crushed in the same way as tomatoes.
Green onions and dill are also finely chopped (a bunch at a time).
All ingredients are mixed in one bowl with mayonnaise. Add salt and pepper to taste.
Next, pour water (1500 ml) into the resulting “salad” and squeeze out the juice from one lemon. Okroshka with shrimp is ready. It will taste even better if you use chilled and purified mineral water.

How to cook okroshka with sour cream?

A very tasty cold soup can be prepared from seemingly incompatible ingredients. The filling for the chopped main ingredients is prepared from water and sour cream, and the result is a very tasty okroshka.

All products for cold soup are practically no different from those presented in previous recipes. You will need several potato tubers, boiled eggs, meat, sausage, ham or sausages, cucumbers and radishes, as well as a large amount of various greens. The filling is prepared from two liters of cold boiled water and 500 ml of sour cream. The ingredients are mixed well, salt, pepper and mustard are added to taste. After this, the filling is poured into a mixture of eggs, vegetables and meat.

For many people, this is the best recipe for delicious okroshka. Water and sour cream make the dish tender, perfectly quenching both thirst and hunger in the summer heat.

Whey okroshka recipe

Many housewives, thinking about what to replace kvass in okroshka, are not even aware of the possibility of using this product. Meanwhile, whey is a very high-quality and healthy alternative to the famous bread drink.

According to the recipe, a very tasty okroshka is prepared as follows:

Potatoes (4 pcs.), eggs (7 pcs.), meat (500 g) are boiled until tender.
All ingredients are cooled, if necessary, peeled and cut into cubes or otherwise.
Fresh cucumbers (2 pcs.) and herbs are also chopped.
After this, the filling is prepared, on which the taste of the dish depends. To do this, add 200 ml of sour cream, salt to taste, as well as mustard and lemon juice to the cooled whey. The prepared filling should have a pleasant sour-salty taste.
The whey filling is added to the other ingredients, after which the okroshka is mixed and served.

Okroshka with mineral water

If there is no kvass or kefir in the refrigerator, but only a bottle of cold mineral water, you can easily prepare a delicious summer soup that will be a real salvation in the heat. This dish is prepared from already familiar ingredients. Firstly, these are potatoes, boiled in their skins or baked in their skins, peeled and cut into cubes or cubes. Secondly, these are diced eggs. Thirdly, boiled meat. Fourthly, greens, several fresh cucumbers and radishes are added to the okroshka if desired.

All chopped ingredients are combined in one deep bowl with pouring. To prepare it, carbonated mineral water (1.5 l) is mixed with mayonnaise (100 g), salt, mustard, lemon juice and other spices to taste. Recipe for delicious okroshka with mineral water allows you to prepare a dish in a hurry. However, the taste of this cold soup is in no way inferior to the classic version of preparation.

Okroshka with sausage

Most housewives traditionally use either boiled meat or boiled sausage when preparing this dish. We suggest you deviate a little from the rules and prepare an unusual cold soup. It uses smoked or semi-smoked sausage (about 400 g) as an original ingredient. Okroshka turns out unusual, but very tasty.

Potatoes, eggs and other ingredients are prepared similarly to previous recipes. Kefir or kvass (1.5 liters) is used as filling. Before adding to sliced foods, they must be well cooled. Other ingredients are added to okroshka to taste, for example, sour cream, salt, citric acid, mustard. Cold soup with a smoked aroma and taste is poured into bowls and served to the table.

Lenten okroshka recipe

The obligatory ingredient of this traditional dish is meat or sausage. But if you adhere to church fasting, you will have to give up these ingredients.

The recipe for delicious okroshka (lenten) is as follows:

First of all, prepare boiled water and cool it well.
Finely chop boiled potatoes, cucumbers, radishes and herbs. Neither eggs nor meat are used in preparing Lenten okroshka.
Additionally, lettuce leaves torn by hand are added.
Green onions are chopped and ground in a mortar until juice forms.
The prepared ingredients are poured with chilled water and seasoned with lean mayonnaise, soy sauce, citric acid, salt and pepper.
The finished Lenten okroshka is placed in the refrigerator for half an hour, after which it is safely served to the dinner table.