home Audience 7 What is put in the okroshka recipe. Awesome, delicious dressings for okroshka. How to fill okroshka and replace kvass? Basic ingredients for okroshka

What is put in the okroshka recipe. Awesome, delicious dressings for okroshka. How to fill okroshka and replace kvass? Basic ingredients for okroshka

Okroshka is a cold soup that is part of Russian traditional cuisine. To prepare the dish, meat products and vegetables are chopped. The composition may vary slightly, depending on the wishes and preferences, there are no strict limits. So don't be afraid to experiment.

Then the dish is poured with a liquid base. In most cases, the main ingredient is kvass, which you can make yourself at home. And not only tasty, but also useful for the human body.

Let's look at several options for the composition of summer soup. You can edit the list of ingredients if you wish. For cooking, we need a deep saucepan.

On hot days, you don’t want to stand at the stove for several hours, but you still need to eat. Therefore, in the summer, many housewives prefer to cook okroshka according to a traditional recipe.

For 6 servings, we need the following ingredients:

1.5 l of kvass;
2-4 potatoes;
250 g boiled sausage without bacon or lean meat;
2 fresh medium sized cucumbers;
3 eggs;
200 g radishes;
4 pieces of green onion;
1 bunch of parsley with dill;
1 tsp of table salt;
100 g sour cream.

You can buy unsweetened kvass in the store or make your own at home.

Chop the vegetables to your liking. If you are preparing okroshka at a time, then you can immediately fill it with kvass or immediately before serving.

Ingredients for summer kefir soup

The next most popular recipe for a cold dish is on a fermented milk product. It quickly deteriorates in hot weather, so it is recommended to add a liquid base before serving okroshka.

For 5 servings, we will need to prepare the following list of products:

As an experiment, replace the sausage with meat products or sausages.

Now it remains to cook the eggs with potatoes, chop everything and pour the liquid ingredient. Soup helps on hot summer days.

What is a mineral water dish made of?

If for some reason you do not like the classic okroshka on kvass or kefir, then use the following option on mineral water. It won't make the taste worse.

Ingredients for 6 servings:

Pour chopped vegetables with mineral water and let it brew for 30 minutes in the refrigerator.

You can change the composition of the summer soup if you wish. The main thing is to use only high-quality products, if possible, buy vegetables at the village market.

Ingredients for okroshka on whey and sour cream

If you like sour dishes, then you are better off preparing a soup using whey. It has a beneficial effect on the digestive system and perfectly quenches thirst.

You will need to purchase the following products:

If you have prepared a large amount of dry ingredients, put some in the refrigerator.

So that boiled eggs do not fall apart, they should be laid last in each plate.

What is included in the cold soup on tan or ayran

Regardless of the composition, okroshka on a fermented milk product (tanya) turns out to be very tasty and light. This dish is refreshing and has a beneficial effect on the work of many organs.

To prepare 4 servings, prepare the following ingredients:

All products are cut into equal cubes. But radishes and cucumbers can be chopped with a grater.

Chicken can be replaced with boiled meat without fat, as soup is a cold dish. If you like a richer taste, then mash the egg yolks with a fork.

The composition of the dish on vinegar and sour cream

In addition to traditional and familiar recipes, there is a very simple option for making okroshka on water, with the addition of table vinegar. The whole process takes a minimum of time, and you do not need to have special culinary skills.

Prepare the following list of ingredients:

Grind the greens very finely, and use only the leaves.

The article contains approximate lists of ingredients for review, so that you can understand what okroshka is made from if you have never done it. Change products as you wish. Try making your summer soup differently each time.

A Russian person can rightly be proud of the recipe for this cold soup. Okroshka is part of the Russian culinary heritage, one of the most delicious and practical chapters in a large encyclopedia of Russian recipes. In fairness, we note that cold soups are present in the cuisine of many nations, and when you run out of Russian cookbooks, you can pay attention to gazpacho, tarator, chalop. But do not forget that the secret of pleasure that okroshka gives in the heat is not so much in cold serving, but in the fact that it is Russian, real, old - it is cooked on the most refreshing drink in the world - on bread kvass. And therein lies its uniqueness!

A little history of okroshka

The history of the appearance of okroshka managed to hide behind the shadow of centuries, although in its current, “leavened” form, the dish arose by historical standards not so long ago - in the middle of the 19th century. And although the name leaves no doubt that in the old days the soup was the same mixture of crumbled products, its origin allows for controversy.

On the one hand, there is an obvious direct ancestor of okroshka - a poor peasant dish "tyurya" made from slices of bread flavored with onions and vegetable oil and filled with kvass. On the other hand, there is a version of the “tavern” origin of okroshka: in the 19th century, taverns began to “ennoble” kvass, horseradish and vegetables with cuts of boiled meat and corned beef.
Thus, the question of the birth of cold meat stew on kvass turns out to be rhetorical - did they begin to add meat to kvass with pieces of bread, or, on the contrary, they began to fill it with kvass ...

Without mistake, we can say the following: even before the advent of okroshka, there was a lean stew similar to it, later either supplemented with a meat and fish component (as well as vegetables and root crops that began to be cultivated later), or became the idea for a similar meat dish.

Today, okroshka is more diverse:

firstly, it mixed with ideologically similar oriental soups based on fermented milk products;
secondly, products that were not known at the time of its appearance can be used as a basis - for example, soda;
thirdly, industrial-made boiled sausage appeared, and with it the lightest, one might even say primitive, version of okroshka.

The composition of okroshka

The metamorphoses that occurred with okroshka during its existence led to the fact that not a single mandatory ingredient remained in it. Popular dishes often have many variations, but if you can’t cook pilaf without rice, and a biscuit without eggs, then you can easily find two okroshkas that do not have a single ingredient that matches.
Given this, with regard to okroshka, it is more appropriate to talk not about each specific ingredient, but about their groups, taking into account the interchangeability of products.

Liquid base:
In the classic version, this is kvass, and not any, but light bread kvass (or just sour - sweet drinks from bottles will not work). Further, in ascending order of exoticism - whey, kefir, acidified water with sour cream or mayonnaise, mineral water, ayran, koumiss, matsoni, sour berry decoctions, beer, brut, kombucha.

Meat part:
Pork, beef, poultry or hodgepodge from different types of meat. Meat can be boiled, fried, smoked. In old recipes, cartilage boiled to softness is also welcome.

A more modern version is boiled or smoked sausage, sausages, ham.
If we compare the ingredients, then meat is preferable to taste - the soup with it is, as it were, more serious, solid and even nobler. In addition, the presence of sausage in the dish is almost the very first argument of opponents of the use of okroshka - because of the sausage, it is called "olivier with kvass."

Also, instead of meat, fish or seafood can be used.- scallops, squid, shrimp. If they put fish, then they choose varieties without small bones - cod, sturgeon, stellate sturgeon (and only fillets are used).

Okroshka with salmon

Vegetables

Vegetables for okroshka - this is the part with which everything is more or less clear:

1 - cucumber. It is found in 90% of recipes, most often fresh, sometimes pickles are added, and sometimes both.
2 - boiled potatoes. It is not used as often as cucumbers (there is even a whole community of okroshka lovers who passionately advocate recipes without the addition of potatoes). Sometimes potatoes are not put in the soup itself, but served on a separate dish, as a mandatory addition.
3 - radish.

leafy vegetables
Another common ingredient for okroshka is green onions. It is put in a cold soup quite a lot, pre-chopped and rubbed with salt.
Also, sorrel, spinach, sauerkraut, parsley, dill are sometimes added to okroshka.

Eggs

Okroshka is essentially a low-calorie dish. Even if meat or sausage is added to it, then only their low-fat varieties (fat in cold soup is not the most delicious thing). Therefore, eggs play a special role in saturating okroshka with protein and fats. Recipes without eggs are very rare.

Condiments, spices, spices

Simple okroshka recipes may be limited to 5-6 main ingredients, but often its preparation is a complex and multi-stage process with a list of ingredients reaching two dozen items, of which some are seasonings.

The oldest seasoning for okroshka - table horseradish. It is added to the soup in grated form, previously mixed with meat and leaving the meat to soak in its aroma.

Instead of horseradish (and sometimes together with it) can be used mustard. A few teaspoons of it are diluted in a liquid with which okroshka is poured. Mustard goes especially well with okroshka on fermented milk products or sour cream.

Also among the spices that are suitable and used for making okroshka, it should be noted mint, basil, celery, tarragon.

Fruits

Lemons or lemon juice as a source of acid, as well as soaked and fresh apples.

Mushrooms

In recipes for mushroom okroshka, mushrooms replace the meat part, but they can be used not instead of meat, but simultaneously with it. Mushroom pickers can afford to choose among milk mushrooms, saffron mushrooms, porcini mushrooms, volushki, and residents of cities that do not have such a choice should try okroshka with champignons or oyster mushrooms.

As you can see, the choice of ingredients for a cold summer soup is very rich, but this does not mean at all that, by taking the products that are at hand, you will prepare a delicious okroshka, because not all of them are combined with each other. In order not to make a mistake and not be disappointed in the result, choose a basic recipe, and already on its basis, experiment with adding new products, and it is better to experiment not with a full pan of the dish, but pouring part of it into a separate plate.

Okroshka with mushrooms

Popular okroshka recipes

Classic meat okroshka on kvass

boiled lean meat
fresh cucumbers
green onion
hard-boiled eggs
bread kvass
sour cream
dill
salt
sugar
mustard

The quantity and ratio of ingredients can be changed to your liking, but there is a conditional "golden" rule - for one person you need to take 1 egg, 50 g of meat, 2 medium cucumbers, a spoonful of sour cream, a small bunch of green onions, 1 tsp. mustard.

Meat for okroshka should be cooked until soft, and hard-boiled eggs. Cucumbers are pre-peeled, and chopped onions are ground in a wooden mortar with salt so that it gives a little juice.

Eggs are divided into proteins and yolks - the proteins are chopped, and the yolks are rubbed with salt, sugar and mustard (ready-made mustard).

All prepared products are put in one pan, mixed and diluted with kvass. Sour cream and chopped dill are added to the soup when serving.

Okroshka on kefir

2 cucumbers
4 radishes
4 medium potatoes, boiled with skins on
3 hard boiled eggs
a bunch of green onions, dill, parsley and cilantro (several branches each)
200 g boiled chicken meat
1 l kefir
1 st. boiled water
2-3 lemon slices
salt, sugar to taste

Cut the radish and peeled cucumber into strips, chop the eggs, meat and potatoes into cubes. Grind the greens, grind the onion separately with salt.

Dilute kefir with boiled chilled water and pour over all prepared and mixed ingredients. Put the pieces of lemon, after squeezing a little juice out of it into okroshka, and put the pot of soup in the refrigerator (okroshka on kefir must be well chilled).

Okroshka on mineral water

Okroshka on a mineral water differs in filling. As the name implies, this is mineral water, but not in its pure form, but mixed with the same kefir, sour cream or mayonnaise. The approximate ratio of a dairy product (or mayonnaise) and mineral water is one to four or six (for example, 250 g of sour cream per 1 liter of mineral water).

Okroshka with sausage on mayonnaise

In terms of the number of lovers, okroshka with sausage bypassed its ancestor - the classic meat okroshka. But in defense of the latter, it should be said that it loses not in taste, but in simplicity. Since a typical okroshka is a fairly simple dish, sausage is more suitable for it than meat. Although, of course, there are gourmets who are not afraid of difficulties and who are not too lazy to boil meat, make kvass on their own and conjure over seasonings for a long time.

So, a variant of okroshka with sausage

3 pcs. potatoes
300 g boiled sausage (without fat)
3 cucumbers
4 eggs
a bunch of onions
other herbs to taste
lemon
200 g mayonnaise
boiled water
salt

The ingredients are prepared in the same way as for any other okroshka, and then mixed with mayonnaise and salt. A little cold boiled water is added to the finished okroshka so that the mayonnaise is evenly distributed, and then water is poured in to obtain the desired soup consistency. At the end, lemon juice is added and the okroshka is cooled.

Mushroom okroshka on kvass (old recipe)

Ingredients for 4 persons:
1 fresh and 1 pickled cucumber
2 salted milk mushrooms
2 boiled mushrooms
2 boiled waves
1 fresh and 1 soaked apple
5 pieces. boiled potatoes
1 baked beetroot
1/4 cup boiled beans
1 st. l. mustard (ready)
some salt
a little crushed black pepper
1 st. l. Sahara
green onion
parsley dill
1 l. bread kvass

Peel and chop cucumbers, potatoes, beets, apples. Chop mushrooms and herbs. Mix everything, salt, pepper, put mustard and pour in kvass. Let it brew.

How to cut products for okroshka

It is necessary to crumble products for okroshka, based on the general principles of composing chopped dishes: soft ingredients are cut into larger pieces, and hard ingredients are cut into smaller pieces.
Greens are crushed finely and can be additionally rubbed. Egg yolks can also be rubbed to give the dish a uniform yellowish tint and a more even taste.

An important role is played by the shape of the cut. Our tongue is able to perceive not only taste - it can also perceive tactile sensations, so pieces of the correct geometric shape, especially hard ones, stand out from the overall composition of the dish and distract from taste sensations. Because of this, you should not chop radishes, cucumbers, potatoes with the right identical cubes - radishes can be cut into strips, cucumbers can be cut into thin rectangular slices, and potatoes can be cut into cubes, but you need to cook it completely, until soft.

How to cook bread kvass for okroshka

Bread kvass is made from rye bread. To get 2 liters of kvass, you need a third of a loaf of bread, 5 tbsp. l. sugar, 10 pieces of raisins, 1 g of yeast.

Bread should be cut into thin slices and dried well in the oven until golden brown. The temperature of the oven should be set low - 120-150 C.

Prepared crackers are placed in a three-liter jar so that they fill it by a third, and fill the jar with boiling water. When the mixture has cooled to a temperature slightly above room temperature, raisins, sugar and yeast are added.

Leave the kvass to ferment in a warm place, covering the jar with gauze. Depending on the temperature in the room, bread kvass will be ready for consumption in 3-5 days.

Before use, it is filtered, and the remaining mass of crackers can be used as a starter for the next portion - it is returned back to the jar and again filled with water and sugar.

Okroshka vs cold soups of other nations

If we choose the characteristic “cold soup” as the basis for comparison, then it is logical to recall the popular Spanish gazpacho, Ukrainian beetroot, Bulgarian tarator.

Comparing okroshka and gazpacho is practically retelling a popular anecdote: “like a camel, but not at all similar.” The only thing that unites these two dishes is a refreshing taste, and even a cucumber in the composition. Otherwise, they are different: gazpacho is a completely vegetable, puree-like red soup, okroshka - as we managed to make sure - is a fairly satisfying dish of finely chopped ingredients.

The next candidate for comparison is beetroot. He looks more like a okroshka than gazpacho, as it consists of similar ingredients - eggs, green onions, fresh cucumbers, sour cream. It is distinguished by the presence of boiled beets (it is boiled already chopped, and the broth itself serves as the basis for beetroot).

Beetroot has a very beautiful pale pink color with a purple tint, which is obtained by mixing sour cream and rich beetroot broth.

Tarator- Bulgarian half-soup-half-drink. Prepared with sour milk or yogurt with the addition of walnuts, cucumbers, herbs and vegetable oil. A bit like okroshka cooked with fermented milk products.

Instead of an epilogue

I would like to finish the review with the words “Okroshka is good in the heat!”, But this would not be entirely fair, because okroshka is good not only in the heat - it is good in itself - but it is especially good in the heat.

Summer is a really fertile time for preparing cold refreshing dishes, but for cooking okroshka this is a special season also because cucumbers, leafy vegetables, greens are especially tasty from the garden, and okroshka cooked in winter will be just a pale copy of summer.

Separately, I would like to say a few words to those who have not found a place for okroshka in their menu and in their hearts - do not be categorical! There are a lot of recipes for okroshka, but even more of them are not written down and not even open. It cannot be that among this great multitude, not a single recipe appeals to you and suits your taste. Try, improvise, create. Do not limit your imagination, do not drive yourself into the framework of prejudices. And do not forget that tastes change - what you did not like as a child or a few years ago, today may well become your favorite dish!

Okroshka is our national dish, just like borscht, Olivier salad or pancakes. The very name of the dish comes from the word "crush" and suggests that all the components of the dish should be cut as small as possible. Cooking it at home is not difficult.

The first mention of this dish sends us back to barge haulers on the Volga - they say that they were treated to fish. And since the workers had very bad teeth, they had to soak the fish in kvass in order to soften it a little. Over time, they tried to diversify their meager diet - add radishes, cucumbers, carrots to fish - in general, everything that grew in their garden. That's how the okroshka appeared.

Basic ingredients for okroshka

Eggs, potatoes, cucumber, radish, sausage are considered the basis of okroshka. Okroshka can be made on kefir, mayonnaise or kvass. However, at present there are many unusual and delicious okroshka recipes that every housewife should definitely try to cook.

Homemade okroshka is the very dish that is most often prepared during the summer heat.

When the sun scorches mercilessly on the street, we don’t want hot, so the best option is to make okroshka for our family. Cooking okroshka will not take you much time, and the dish turns out to be very satisfying, in addition, healthy. It will be to the taste of absolutely everyone.

Okroshka calorie content

Surely those who are on a diet are wondering - is it possible for me to eat this dish? Of course you can, you just need to choose the right ingredients for cold soup, which are low in calories, contain the right ratio of proteins, fats and carbohydrates.

Calorie content depends on what ingredients are used in the composition. For example, if a dish is prepared only from vegetables with the addition of eggs, then the calorie content will not exceed 45 kcal.

It should be said that carrots and potatoes cause a quick feeling of hunger. However, radishes and cucumber compensate for this well, not allowing carbohydrates to be quickly absorbed. Accordingly, a plate of okroshka contributes to a long feeling of satiety.

A dish prepared using young pork, chicken or game contains 67 kcal. If you do not want to turn a healthy dish into an insidious delicacy, use lean meats to prepare it. Fish okroshka has 55 kcal. For her, it is best to use pike perch, sturgeon or cod.

The most delicious okroshka recipes

There are many variations of creating a delicious summer dish. We suggest you take the most common cold soup recipes as a basis for cooking and, perhaps, create your own masterpiece.

Classic okroshka with kvass sausage

Ingredients:

How to cook:

Boil potatoes and carrots in their skins, cool, peel and cut into cubes.
Boil the eggs for about ten minutes. To prevent the shell from bursting during cooking, follow two rules - the water into which the eggs fall must be strongly salted and boiling. This will allow the eggs to stay intact. To make eggs easier to peel, cool them in cold water. Separate the yolks from the whites. Finely chop the whites, and mix the yolks thoroughly with mustard and a small amount of kvass.
Cut cucumbers and radishes into squares. To make the dish more juicy, chop the products on a fine grater.
Chop the onion and sausage.
Mix everything well, salt and pour the required amount of kvass.
Don't forget to cool the dish well. Place sour cream and your favorite herbs directly on the plate.

Jewish okroshka - a simple soup recipe

Ingredients:

boiled potatoes - 3 pcs.;
boiled eggs - 4 pcs.;
radish - 3 pcs.;
cucumber - 3 pcs.;
green onions, dill, parsley, any greens - to taste;
water;
kefir.

How to cook:

We cut all the vegetables into small cubes, chop the greens, put them in a deep pan.
We mix everything, dilute kefir with boiled water, fill it with the contents, salt to your taste.

Okroshka on mineral water with green peas

Ingredients:

potatoes and eggs - 3 pcs.;
cucumbers - 2 pcs.;
parsley, green onions, dill - several branches each;
green peas - 1 bank;
mustard - 1 tsp;
sour cream - 150 gr;
mayonnaise - 100 gr;
mineral water - 1.5 l;
salt, vinegar - to taste;
ground pepper.

How to cook:

Cut boiled potatoes into cubes.
Boil hard boiled eggs, cool and chop.
Cucumbers can be cut into cubes, or you can grate on a medium grater.
Drain the liquid from the jar of peas and add it to the pan.
Add chopped herbs, mustard, salt, pepper. Season with sour cream or mayonnaise. We mix.
Pour mineral water, stirring the contents to understand what density you want to achieve. You can add citric acid or vinegar.
Refrigerate the dish before serving.

Okroshka on mineral water with radish

Ingredients:

How to cook:

To make the meat juicy, wait for it to cool directly in the broth, and then cut it into small pieces.
Peel the radish, grate on a medium grater.
Boil potatoes, cool, cut into cubes.
Chop up the greens.
Put everything in a saucepan, add spices, sour cream, fill with mineral water and mix well.
Leave to cool for a couple of hours.

Okroshka on kefir

Ingredients:

How to cook:

We determine the proportions of products by eye, based on the desired volume of the dish.
Cut the green onion into a deep saucepan, salt and crush.
Add radish, cucumber and sausage, cut into strips.
Boil the potatoes in their skins, peel, cut into cubes, put in a saucepan.
We clean the boiled eggs, dice the protein mode, and knead the yolk with our hands.
We mix everything, fill it with kefir and water, achieving the desired consistency.
Salt the okroshka, add the juice of one lemon or vinegar.
A little granulated sugar added to the dish will give it a great taste and delight gourmets. Delicious okroshka is ready.

Okroshka on the water

The name of the dish, of course, sounds a little appetizing, but in fact the dish has a very interesting taste and many nutritional properties. Yes, and not pure water is used as the basis, but, for example, water diluted with juice. Juice can be absolutely any - it does not matter. The taste of the dish becomes magnificent, and there is no need to talk about its benefits - it is obvious.

Ingredients:

fresh tomatoes - 400 gr;
beets - 400 gr;
beef - 250 gr;
potatoes - 2 pcs.;
fresh cucumbers - 2 pcs.;
parsnips - 2 pcs.;
sweet pepper - 3 pcs.;
eggs - 2 pcs.;
green onions, sour cream, tarragon and mustard - to taste.

How to cook:

This option involves the use of beef tenderloin, however, meat cut from the bones is no worse. You can also use offal, tongue or liver, as well as chicken or ham - whoever loves what.
We boil the meat, be sure to salt it, do not forget to remove the foam that forms during the cooking process. We cook eggs, parsnips, potatoes in one bowl, and then cool in the refrigerator. Peppers can be baked even in the microwave, even in the oven. When the pepper is baked and cooled, it will be necessary to de-seed and chop it.
Prepare in advance a dish in which okroshka will be prepared on the water, put chopped pepper in it. While the rest of the vegetables are cooling, prepare the filling for the okroshka. We will make it from water and a mixture of beetroot and tomato juice. We wash the tomatoes, cut them into two parts and salt well. This will allow the tomato juice to separate better.
Next, we need to squeeze the juice from the tomatoes - you can do it manually or use a juicer. Grind the beets on the smallest grater, collect the allocated juice. Pour the remaining beetroot and tomato pulp with one liter of water and put on fire for fifteen minutes. We cool the resulting broth, decant it and combine it with the squeezed juice. This is how the freshest filling for the dish is prepared.
We cut the meat, parsnips, fresh cucumbers into strips, peel the potatoes, rub them on a coarse grater, send them to a dish for okroshka.
We need to separate the egg whites from the yolks, cut into strips, and grind the yolks with mustard, add sour cream with any greens you like. The main condition is that the greens should be chopped very finely. We mix all the products in a saucepan, pour in the tomato dressing, mix thoroughly again. The dish is ready - pour it into plates and treat your loved ones.

Lenten okroshka with mushrooms

Many people in the modern world have begun to fast. However, this is far from easy to do - after all, our favorite products are banned during these time frames. We are forbidden to eat animal products such as milk, meat and eggs.

However, if you delve into the lenten menu, you can understand that eating tasty and varied is quite realistic. During this period, vegetable dishes such as stews, lean soups and salads become especially popular. They provide the body with vitamins, helping to cope with depression, which occurs due to the imposed restrictions.

Lean okroshka is included in the list of allowed foods, since the ingredients for okroshka offered by this recipe are of plant origin.

Ingredients:

salted mushrooms - 8 pcs.;
fresh cucumber - 1 pc.;
white beans - 1/4 tbsp.;
Boil potatoes, cool, then peel.
In order to properly boil the product, you need to use a lot of water - it should cover the ingredient by at least two fingers. The beans will be ready when they become soft. Please note that salting the beans should be at the very end of cooking. To reduce cooking time, you can use canned food instead of fresh. You just need to drain the water poured into the jar, and wash its contents thoroughly.
Cut all vegetables, apples and mushrooms into equal cubes.
Chop up the greens.
Mix all the ingredients well in a saucepan, add all your favorite seasonings and sugar.
Pour in kvass, stir and let cool.

If you have boiled potatoes, fresh cucumbers, radishes, boiled eggs and a variety of greens, then consider that your delicious okroshka is almost ready. For the liquid base, you can choose whatever you like or find in the fridge. Natural bread kvass, low-fat kefir, curd whey, mineral water are well suited.

The history of the appearance of the dish

Russian cuisine did not know either boiled sausage or ham. At her disposal was beef and a poor set of vegetables. Instead of kvass, cabbage and cucumber pickles were used. All the ingredients were crumbled, for which the dish was awarded the name "okroshka".

There is probably no family in our country in which okroshka would not be prepared. This dish seems to be made for a hot summer.

What do you need for a classic dish

In the classic version, the ingredients cut for okroshka are poured with white kvass, it tastes much more sour than bread kvass. Today, this kvass is not found, but we can independently prepare high-quality, delicious homemade kvass from rye bread or malt, with the addition of herbs.

How to cook:

Dip the beef tongue in boiling water, cook for an hour and a half. The skin from the tongue will be removed easily if you hold it under running cold water. The already cooled tongue is cut into cubes. If the tongue is large, use only the required amount, 100 grams will be needed for 1 serving;
Remove the peel from the potatoes, cut them into cubes, put in a pot of boiling water, cook for 10 minutes until the potatoes are soft. Remove the potatoes with a slotted spoon or use a colander. In this case, it is necessary to save the broth in the amount of 1 cup. Cool all ingredients;
Hard-boiled eggs, remove shells. Cut the protein into cubes. Grind the green onion feather, put it in a cup, send the yolks to it, season with salt. Crush these products, you can use a pestle or an ordinary wooden “potato masher”. Then pour in the cooled broth, mix;
Remove the skin from the cucumbers, chop into medium-sized cubes, pour into the pan with the yolks and onions. Put squirrels, potatoes, tongue, sliced radishes in the same pan, pour kvass. To infuse okroshka, it must be put in the refrigerator for at least two hours;
Serve okroshka cold, season with sour cream.

For okroshka on kvass

Traditional products for kvass okroshka are lean meat, fish, herbs and vegetables. These products are taken in equal proportions. The main thing is to serve cold okroshka with sour cream.

For okroshka you need:

1.5 l of bread kvass;
300 grams of boiled beef;
potatoes - 3 or 4 tubers;
fresh cucumber - 2 pcs.;
6 radishes;
green onion feather and dill - 1 large bunch each;
boiled eggs - 4 pieces;
80 g sour cream;
mustard - 1 teaspoon;
lemon juice - 1 teaspoon;
lemon zest - ½ teaspoon;
to taste - spices.

It will take 20 minutes to cook, the calorie content of 1 serving will be 300 kcal.

How to cook:

Chop boiled beef, boiled potatoes, vegetables (cucumber and radish) into cubes, mix. Add chopped onion and dill;
Peel the boiled eggs, separate the whites and yolks. Add chopped proteins to a container with vegetables and meat;
Grind the yolks with sour cream, add Russian mustard, lemon juice and zest. Season to taste with salt and pepper. Dilute with kvass;
Arrange a mixture of meat and vegetables on plates, pour prepared kvass.

How to cook okroshka with kefir

Okroshka with kefir is a summer soup that tastes just like the classic okroshka on bread kvass. The method of preparing cold soup with kefir, in general, has no fundamental differences. First of all, a base is prepared from fresh and boiled vegetables, meat or sausages. The liquid base in this recipe is kefir.

Ingredients:

egg - 2 pcs.;
potatoes - 2 tubers;
ham - 400 grams;
parsley, green onion feather, dill - to taste;
cucumber (fresh) - 2 fruits;
liquid kefir 1% - 1 liter;
radish - 6 pcs.

It will take only 15 minutes to cook, 1 serving contains 390 kcal.

Cooking method:

What products are needed for a dish on mineral water

Okroshka on mineral water is prepared simply and quickly. The main ingredients are jacket-boiled potatoes, egg whites, cucumbers, radishes and green onions. They go well with carbonated, not too salty mineral water.

What you need for 4 servings:

You can cook okroshka in 20 minutes, calorie content - 300 kcal.

How to cook okroshka:

The meat base of okroshka is prepared in advance. Boil meat or beef tongue, cool. Cut into thin pieces;
Prepare vegetables: boil potatoes, cucumber, radish, wash and dry herbs. Cut vegetables into cubes, and chop greens at your discretion;
Mix matsoni (or kefir) with mineral water and pour over the ingredients (tongue or meat, herbs and vegetables);
Season to taste with salt, pepper, sprinkle with finely chopped dill.

If okroshka is cooked with meat, then it should be soft and tender, preferably boiled with a bone and cut off from it. To make the taste of cold soup richer, you can use a variety of meats: chicken, beef, pork, but you can only beef;
For okroshka, fish with a neutral taste is suitable: pike perch, tench, or cod. It is pre-cut into cubes, and then boiled;
Lemon juice is added to cold soups with fish to acidify them a little;
Meat or vegetable cold soups are allowed to be supplemented with kvass, which has a light sweet taste;
To prepare kvass, you need to cut bread (rye) into pieces, dry it in the oven. Put dry bread in a container, add boiling water, leave for four hours in a warm place in the kitchen. Strain the bread mixture, add dry yeast, sugar, cover with a thick towel. Leave in the kitchen to infuse. For preparation: a loaf of rye bread, 2 bags of yeast, four liters of water, 200 grams of sugar;
To give okroshka a spicy taste, you must first combine kvass with black pepper and mustard. Add spicy dressing to prepared vegetables, herbs, meat, let it stand for a while, then pour the remaining kvass;
If okroshka does not contain meat products, horseradish is better than mustard for a harmonious taste;
Kefir perfectly quenches thirst, it is especially useful in hot weather. However, if you pour okroshka with one kefir, it will turn out to be very thick. Therefore, kefir must be diluted with water, mineral water can also be used;
Eggs are added to okroshka whole or only protein, and the yolk is ground with mustard, horseradish, ground black pepper, diluted with a small amount of kvass and, adding a little sour cream.

In the heat, you can refuse hot dishes, but cold okroshka is simply a must. She is easy to prepare. A couple of potatoes, eggs, cucumbers, meat or sausage - and the whole family is fed.

What is summer without traditional okroshka?! Perhaps, in the heat you will not find a better dish than this: it satisfies not only hunger, but also cheers up.

Okroshka (from the verb crumble - finely chop) is a traditional dish of national Russian cuisine, a cold soup on kvass, in the recipe of which the main component is vegetable mass.

According to the okroshka recipe, cold boiled meat or fish can be mixed with this mass in a 1: 1 ratio. Depending on what is added to the vegetables, we get vegetable, meat or fish okroshka. So, for meat okroshka, it was not meat specially prepared for it, but the remains of other meat dishes, mainly meat cut from the bones, by the way, as softer and more tender. In the old Russian okroshka, they preferred to combine the meat of a pig, turkey and black grouse, that is, lean pork, poultry and game. From fish, tench and pike perch are suitable for okroshka, since their meat is sweet, neutral and not very bony, from sea ones - only cod, the most neutral in taste and low-fat and goes well with vegetables and kvass.

A condition for obtaining a good okroshka is also the choice of a liquid base for it, i.e. kvass, and seasoning it with spices. Usually for okroshka there is the so-called white okroshka kvass, more sour than ordinary drinking bread kvass. Kvass wort consists of three types of flour: rye, buckwheat and wheat, two types of malt: rye and barley, fermented with prepared sourdough with the addition of mint.

The general principle of cooking for any okroshka is

in the following process:

Prepare vegetable grounds from neutral vegetables cut into small cubes;

Mix it with meat or fish (if necessary);

Mix with spicy okroshka dressing;

Let stand for at least half an hour;

Mix with spicy herbs;

Pour kvass;

Add sour cream and chopped egg white.

Finely chopped salted mushrooms or soaked apples can be added to okroshka.

Okroshka should be cooked exclusively on kvass. However, various varieties of cold soups, which are also called okroshka, have spread. The following products are used as the liquid base of the soup: whey, beer, diluted vinegar, kefir, ayran, mineral water, meat broth, kombucha, beetroot broth, cucumber pickle, tomato juice and juices from a vegetable mixture. Some of these dishes have something to do with completely different soups: for example, okroshka on kefir is a variant of the Uzbek cold soup chalop, botvinya is cooked on beetroot broth, there is a beer soup with bread soaked in it.

1. Okroshka on kvass

For the preparation of okroshka on kvass, a special okroshka kvass is highly desirable; it can be increasingly found in stores. In the absence of a special one, ordinary kvass is also suitable, most importantly, kvass should be sour and not sweet - made on rye bread.

Ingredients

Lean meat (in our case - boiled pork) - 300 gr.
Hard boiled eggs - 3 pcs.
Potatoes, boiled in their skins - 2 pcs.
Spicy mustard - 3 teaspoons
Cucumbers - 3 pcs.
Green onions - a bunch (about 200 gr.)
Dill - half a bunch
Salt, sugar to taste
Sour cream - 1 tbsp. spoon per serving.

Recipe

1. Peel cucumbers. It is very important to check if the dark end is bitter, otherwise the okroshka will be ruined. We cut either straws or cubes. We shift the cucumbers into a bowl, add a little salt.

2. Eggs and potatoes are best boiled the day before. Separate the yolks from the whites of the eggs. Grind the yolks with mustard, two large pinches of salt and about half a teaspoon of granulated sugar.

3. Egg whites, radishes, potatoes, meat cut into small cubes.

4. Shred the green onion, lightly salt it.

5. Finely chop the dill.

6. All our ingredients, except for eggs with mustard, mix thoroughly in a separate bowl. Ideally, they should be allowed to brew in the refrigerator for an hour and a half.

7. Before serving, put all the crushed components in portions on plates, pour cold kvass, sprinkle with egg and mustard and add sour cream.

2. Okroshka on kefir

Recipe

1. Finely chop all the ingredients, put them in a bulk bowl. Boiled sausage can be replaced with boiled meat, smoked sausage, ham or boiled pork.

2. Salt and pepper all the ingredients to taste, pour kefir, mix thoroughly. If kefir is not thick enough, you can add a few tablespoons of sour cream.

3. Let the okroshka brew for a couple of hours in the refrigerator and serve to the table, sprinkled with finely chopped dill.

3. Fish okroshka

Recipe

1. My fish. Then boil a little salted water in a saucepan, put the fish in it and cook for 8-10 minutes until tender. We recline the boiled fish in a colander, let it cool, then cut into small pieces.

2. My cucumbers and radish, peel them. Cucumbers cut into small cubes, three radishes on a fine grater.

3. My onions and greens and finely chop.

4. Boil potatoes in their skins. Hard boil eggs. After the potatoes and eggs have cooled, peel them. Cut the potatoes into cubes, finely chop the eggs.

5. Rub the onion with a pestle with salt, sugar and mustard. We dilute it with a small amount of kvass.

6. Thoroughly mix potatoes, eggs, cucumbers and radishes, herbs and onion dressing in a bulk bowl. We fill them with kvass.

7. Before serving, put pieces of fish in okroshka. Serve the dish preferably with sour cream.

4. Okroshka on whey

We cook okroshka on whey - one of the favorite domestic summer dishes.

Ingredients

5-6 medium potatoes, boiled in their skins
green onion
200 gr. radish
3 boiled eggs
2 fresh cucumbers
300 gr. smoked sausage
mayonnaise
lemon acid
1.5-2 liters of whey
greenery.

Recipe

1. Cut all the ingredients into small cubes. Salt, season with mayonnaise.

2. Let's start preparing the whey. 1.5 tsp dilute citric acid in half a glass of warm boiled water and add it little by little to the okroshka, constantly stirring and tasting. The acid should show up quite a bit. This is how, constantly tasting okroshka, you can adjust its taste for salt and acid.

3. Let our okroshka on whey brew in the refrigerator for 30-40 minutes, and then serve.

5. Okroshka vegetarian

The recipe for a refreshing okroshka, perfect for fasting and vegetarians.

Ingredients

5 tomatoes;
3 cucumbers;
greens (dill, cilantro and basil);
Adyghe cheese (200-250 gr);
3 potatoes;
kvass;
soy sour cream;
spices (turmeric, coriander, black pepper).

Recipe

1. Cut the tomatoes into cubes, cucumbers first into strips, then into cubes. We cut the Adyghe cheese into cubes, followed by potatoes in the same way.

2. Grind the greens.

3. Pour the chopped ingredients into a bulk bowl and mix thoroughly.

4. Put in deep plates and pour kvass.

5. Before serving, add a spoonful of soy sour cream to the table.

6. Okroshka in Abkhazian

Sour (fermented) milk - 3-3.5 cups
water - 1-2 glasses
green bunch - 50-75 g
green cucumbers - 150 g
radish - 50 g
garlic - 1-2 cloves
dill greens - 4-5 sprigs
eggs - 2 pcs.
salt and adjika - to taste.

Recipe: Cut cucumbers into cubes, chop radishes and onions, then put in a saucepan or deep bowl, pour sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Hard-boil the eggs, chop finely and put in the soup. Sprinkle with finely chopped dill before serving.

7. Mushroom okroshka.

bread kvass - 1.5 l,
salted mushrooms - 400 g,
potatoes - 250 g,
carrots - 50 g,
green onions - 100 g,
fresh cucumbers - 200 g,
sour cream - 200 g,
eggs - 2 pcs.,
table mustard - 20 g,
sugar, salt to taste,
dill greens.

Recipe: Wash the salted mushrooms with cold water, let the water drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with ready-made mustard and a small amount of sour cream. Chop up the protein. Put prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, put sour cream and chopped dill.

8. Okroshka with squid or krill meat.

For 0.2 kg of boiled squid meat or boiled-frozen krill:
1.5 l kvass,
2 boiled eggs
3 fresh cucumbers
1/2 cup green onions
2 boiled potatoes,
2-3 tablespoons of sour cream,
1 teaspoon mustard,
1 teaspoon sugar
1 bunch of greens.

Recipe: Boil squids, eggs and potatoes. Cut the squid into strips, potatoes and eggs into cubes. Cucumbers grate on a coarse grater. Mix everything and add sugar, salt, mustard and chopped herbs. Fill with kvass and put sour cream.

9. Beet okroshka.

green onion,
dill,
3-4 eggs
300gr. cucumbers,
radish bunch,
1 boiled beetroot

Recipe: Finely chop the green onion and dill. Put in a bowl in which okroshka is being prepared, salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Fill with kefir.

10. Meat okroshka with sweet clover.

boiled beef - 220 g,
boiled potatoes - 200 g,
green onion -120 g,
cucumbers - 300 g,
sweet clover leaves - 80 g,
sour cream - 120 g, eggs * 2 pcs.,
kvass - 1.4 l,
salt, sugar, mustard to taste.

Recipe: finely chop the meat, cucumber, potatoes and eggs. Grind the chopped onions and young sweet clover leaves with salt and table mustard. Mix and pour kvass. Top with sour cream before serving.

11. Okroshka with smoked sausages.

radish 1 bunch,
5-6 medium potatoes
eggs 2 pieces, fresh cucumbers 4-5 pieces of medium size,
3-4 sausages (preferably smoked),
dill (big bunch)
green onion,
kvass.

Recipe: Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not mashed), rub the onion with salt. Mix everything, add dill, salt, add kvass.

12. Okroshka on beer.

Chop 5 hard-boiled eggs, rub them with salt and add some sugar. Peel 400 g of fresh cucumbers and cut them into cubes. Finely chop two heads of onion. You can also cut other vegetables to your liking. Pour all products with 1 liter of fresh beer and stir.
When serving, put sour cream and finely chopped parsley and dill on a plate. It is appropriate to add finely chopped pieces of dried or smoked fish to beer okroshka.

13. Okroshka from sorrel.

Required:
300 grams of sorrel;
2 pieces of boiled potatoes;
2 fresh cucumbers;
sausage or boiled meat 150 grams;
2 eggs;
radish 4 pieces;
a bunch of dill;
2.5 liters of water;
salt;
sour cream.

Cooking:
Peel the sorrel leaves from the petioles, rinse in cold water, put on a sieve so that the water is glass, then finely chop, put in boiling water, boil for 10 minutes with the lid closed. Strain the resulting broth and cool.
Cut potatoes, sausage, eggs, radishes, cucumbers into cubes, add chopped greens.
Add sour cream to the chilled sorrel broth, stir, salt.
Put the vegetable base of okroshka on a plate, pour over the prepared broth, serve. You can decorate the dish with a circle of boiled eggs and fresh herbs.

14. Okroshka "Uralskaya"

Required:
5 glasses of bread kvass;
400 grams of sauerkraut;
2 boiled potatoes;
2 boiled carrots;
1 boiled turnip;
a bunch of green onions;
3 boiled eggs;
a bunch of dill;
sour cream, sugar, salt - to taste.

Cooking:
Chop cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and rub with salt. Chop eggs and dill. Everything is mixed up. Then add salt, sugar, kvass. Serve with sour cream.

15. Meat okroshka on kefir.

Required:
700 ml of kefir;
700 ml of boiled water;
350 g of boiled meat;
4 fresh cucumbers;
green onion feathers;
a tablespoon of sour cream;
2 hard-boiled eggs;
a tablespoon of sugar;
a teaspoon of mustard.

Cooking:
Cut the boiled meat and egg whites into small cubes, chop the onion and grind with salt. Cucumbers and potatoes are cut into medium-sized cubes. Mustard is rubbed with salt and sugar, egg yolk, stirred in kefir. Mix all components, pour kefir, dilute with boiled water. Put in the refrigerator for two hours. Before serving, sour cream is placed in okroshka, sprinkled with herbs.

16. Fish okroshka in cucumber pickle.

You will need 1.25 l., cucumber pickle 1 cup, finely chopped boiled fish 1 cup (tench, perch, pike perch or cod), boiled carrots 2 pcs., boiled potatoes 2 pcs., fresh green onions, onions 1 head, cucumber 2 pcs., boiled eggs 3 pcs., lemon, sour cream, salt to taste. Also tarragon 2 tbsp. spoons of parsley and dill.

It is better to boil the fish in advance and take away the bones. Finely chop the vegetables and mix with the fish. Next, you need to make a filling. To do this, mix chopped parsley, dill, finely chopped onion and tarragon with brine. In a saucepan or any sufficiently deep container, put the fish, vegetables and pour it all with dressing. Let it brew a little and then add kvass, salt and pour lemon juice. Lastly, put sour cream in okroshka, mix everything thoroughly

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