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Okroshka — 8 simple and delicious cooking recipes

 

Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. Its origin is obliged to the word «crush». As ingredients in it can be used boiled meat of one or more varieties, fish, fresh vegetables, or boiled, salted mushrooms and spicy herbs.

As a gas station, Russian white kvass has always been traditionally used. He, unlike the bread should not be sweet.

And recently they began to cook on kefir, on yogurt, on whey, and on sour cream, with and without the addition of water. And also as a liquid component can be used birch kvass, not sweet Kombucha, mineral water, cucumber pickle and even beer.

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

In the summer, it is simply unthinkable to present any Russian table without this cold soup. I know a family where throughout the season, it simply does not translate into the kitchen. In the refrigerator there is always chopped ingredients and kvass or kefir for them.

Although I must say that they are preparing it not only in Russia. Just cooked on kefir, she owes the origin of the countries of Central Asia. We lived there for a long time, and we always cooked this dish (in Uzbek chalop) only on kefir, or mixed thick suzyma with water and used it as a gas station.

Now this cold soup on kefir has become firmly established in Russia too. And it is cooked more and more. And this is no accident, it turns out very tasty. However, like any other kind of hash.

If you have kvass, and meat and vegetables are cooked in advance, then cooking this cold soup will not take more than 15 minutes.

 

  • boiled beef — 300 gr
  • 3–4 boiled potatoes
  • boiled eggs — 4 — 5 pcs
  • fresh cucumbers — 4 pcs (medium)
  • Green onion — 100 gr
  • parsley, dill — 50 gr
  • sour cream — 1 cup
  • sugar — 0.5 tsp
  • salt — to taste
  • mustard — 0.5 tsp (or to taste)
  • kvass — 1.5 liters

 

This summer dish in the old days, as a rule, was prepared from the meat that remained from the previous dishes. And often in the composition of the ingredients in the old recipes can be found boiled pig meat, turkey and black grouse. Now, in addition to meat, it is cooked with sausage and chicken.

And today we will use boiled beef. Although there are also recipes where you can meet roasted meat, and it is also allowed.

Or you can cook with different types of meat.

1. And so, the beef, we have already boiled and cooled in the refrigerator. Chilled meat will be easier to chop.

Ingredients can be cut both in cubes and short straws (1.5 — 2 cm). Choose a method at your discretion.

Cut the beef into cubes. I choose this method of cutting.

2. Potatoes and eggs should also be boiled in advance, cool and cut into cubes.

3. Green onions cut and chop. Leave half of the onion and grind the other half with salt until juice appears.

4. Dice the cucumber. If it has a thick skin, then it is best to clean it.

5. Chop the parsley and dill.

6. Put sour green onions, chopped parsley, mustard, sugar and salt in sour cream. Mix everything thoroughly.

7. Then dilute the sour cream with a small amount of kvass and add all the other sliced ​​ingredients.

8. Put in the refrigerator for at least half an hour, or better for a little longer, so that all the ingredients are exchanged with juices, and the cucumbers are slightly salted.

9. Then get and add the remaining kvass and dill.

10. Pour into plates and serve. Add sour cream to the table, for those who want it you can always add it.

Also in the recipe you can use radishes. Add it as desired.

If cooking okroshka for stock, for several times, then it is better not to dilute it with kvass all at once. Let it stand in the refrigerator, as it was placed at the beginning. And already when serving, add kvass with dill to each plate.

Adjust the amount of added kvass themselves. Everyone prefers this dish of different thickness. Someone loves a spoon in the soup to stand, and someone on the contrary, so that it is thinner.

The same applies to mustard, it should also be put on the table. At will, for the sharpness of taste, everyone will add it to himself.

To date, perhaps this method is one of the most popular of all available. And this is understandable, it is not necessary to boil the meat in advance. A sausage is sold in each of the meat departments. It is therefore very convenient. After work on Friday, I ran to the store, bought everything I needed, and went to the country. And there you can easily and simply cook this cold Russian soup.

How to cook okroshka with sausage on kefir I already wrote in one of the articles. Therefore, today we dwell on the recipe with kvass.

 

  • sausage — 300 gr
  • Boiled potatoes — 3-4 pieces
  • boiled eggs — 4 — 5 pcs
  • fresh cucumbers — 4 pcs (medium)
  • Green onion — 100 gr
  • parsley, dill — 50 gr
  • radish — 250 gr
  • sour cream — 1 cup
  • sugar — 0.5 tsp
  • salt — to taste
  • mustard — 0.5 tsp (or to taste)
  • kvass — 1.5 liters

 

For cooking you need to decide on the choice of sausage. Well, first, buy it better than good quality. The more expensive the sausage, the more meat in it. We need only 300 grams, so the difference is, to buy it more expensive, or cheaper, will be a very small amount.

Not so long ago, I heard the following comment: “Why use expensive sausage? Indeed, in the dish you will not even notice what it is! ”I will not even comment on this remark. In the end, the choice is always the personal action of each.

Secondly, it should not be oily. You can choose varieties such as «Doctor» or «Ostankino».

You can also cook with smoked or half-smoked sausage. Among my friends there are lovers of cooking a dish with just such a sausage. And some use and smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!

But then again, choose only good quality sausages.

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

One of my good friends, part of cucumbers rubbed on a grater, and part of the cut. Okroshka is thicker and more fragrant. Try it, maybe you will have this way to taste.

2. Grind the green onions and parsley with dill.

3. Sour cream mixed with sugar, salt and mustard.

4. Combine all the ingredients and mix them with sour cream. Add a little kvass and leave in the fridge to infuse for at least 30 minutes.

5. After that, put the cooled mass in a la carte plates, and pour the right amount of kvass, as you like — thicker or thinner.

Put extra sour cream and mustard on the table so that everyone can add as much as he wants.

On request, mayonnaise can also be added to okroshka, which makes it more nutritious. But this is not a classic way, since mayonnaise came into our lives not so long ago. Anyway, not like the recipes of this cold soup.

Video on how to cook cold summer soup on kvass

This video we shot specifically for this recipe. You can not only learn all the secrets of cooking, but also see the whole cooking process.

Okroshka turns out just divinely delicious. On a hot summer day, this is the best meal for a meal.

As you can see, there is nothing special in the recipe itself, but a few small recipes help to make an ordinary dish really tasty.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are already many interesting recipes on the channel, and they are being added. Therefore, press the bell to not miss them.

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

How to cook it with sausage, I already told in one of the articles. And today, let’s cook it with boiled meat.

 

  • boiled meat — 350 gr
  • cucumbers — 3 — 4 pcs
  • radish — 250 gr (optional)
  • boiled potatoes — 4 pieces
  • boiled egg — 5 pieces
  • Dill and parsley — 100 gr
  • Green onion — 100 gr
  • salt — 1 tbsp. spoon
  • kefir — 1.25 liters
  • sour cream — 1 cup
  • boiled chilled water — 2 liters

 

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

2. Also cut into cubes cucumbers, boiled cold potatoes and eggs. Try to cut all the same cubes, so that the type of dish was aesthetically beautiful.

You can not cut into cubes, and short straws. Here is a matter of taste.

3. Also cut radishes. Not everyone loves her in a dish, so add it at will. Its color will be positive along with the present white and green.

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 taught this to many of my friends, who previously did not like to do it.

Mix all chopped ingredients.

4. Cut the onion and chop the greens, removing the coarse stems.

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

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

Ready okroshka can be poured into plates and eat with pleasure.

Here, however, there are options.

I like to pour water and kefir at once all the cut mass. I cook a lot, as a rule — a five-liter pot. It suffices us for two days. So on the second day, when it is slightly soured, it becomes even tastier.

But many keep cutting separately, and water and kefir separately. And mix everything immediately before use.

Here you can not say how best. For everyone it turns out differently. Therefore, try cooking once the first option, and the second time — the second. Try, and decide which option you like more. So you will cook later.

The same applies to the meat component. Add the meat that you prefer, or just the one that is in the fridge. Very tasty, if you add two — three different types of meat products and chicken.

It is very tasty to serve such a cold soup with black bread and fresh garlic. Eat right while holding the bag. I am writing now, and I feel the taste of all this pleasure. And even now she is ready to go to the kitchen to cook.

Next, we will look at a few more recipes using kefir.

On a hot summer day, what could be better than a cold okroshka! Sometimes you come back home from work in a crowded transport, and all you can think about is only about her!

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

In fact, there is nothing new in the preparation of summer soup on whey. Everything is done exactly the same as in the other versions, and all the ingredients are used in the same proportions. The only thing that is used as a liquid base serum. At will kefir or sour cream, or the same mayonnaise is added.

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

So simple and easy, you can cook a delicious cold soup, which is found just on ur! on a hot summer day!

And you can always buy whey in the store, or prepare it yourself. Prepare it is also not difficult. First you need to make yogurt, fermenting the milk with sour cream or kefir. Leaving it in the kitchen for the night, the milk will ferment. Then it must be warmed, it will begin to spread and the serum will snap off at the same time.

Then put the contents into a colander lined with gauze. And wait for the serum to drain. Cool it first at room temperature and then in the refrigerator.

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

Diet okroshka on kefir and mineral water with chicken fillet

Usually, for the preparation of this option is used chicken breast or fillet. Such meat is practically lean, not at all fat, and therefore this recipe can be used if a person is on a diet. Especially, if you do not add potatoes to the ingredients.

 

  • chicken fillet — 2 pieces (250 — 300 gr)
  • fresh cucumbers — 4 pcs
  • radish — 200 gr
  • Green onions — 100 gr
  • parsley, dill — 50 gr
  • eggs — 4 pieces
  • kefir — 1 liter
  • mineral water -0.5 liters
  • salt — to taste

 

1. Boil the chicken fillet or breast in salted water. For taste and aroma, at the end of cooking, you can add some chicken spices and bay leaf to the broth.

2. Take out the fillets, drain the broth and send the meat to the fridge to cool it. Warm meat will be difficult to cut into even cubes or pieces, the fibers will mohrit and fall apart. But to cut it cold will have no difficulty.

Cut the fillet into cubes with approximately 1 cm side.

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

I prefer to add radishes to this kefir dish instead of mustard. Its taste, as well as color, makes a pleasant taste and visual notes.

Whoever doesn’t like this vegetable can exclude it from the recipe and don’t add it to the dish!

4. Green onions and parsley with dill also cut into smaller ones. Rough stems with greenery is better to remove. They will not be combined in a dish with tender chicken fillet.

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

When okroshka is infused and slightly fermented, the presence of salt can be tasted and salt additionally.

6. When ready, take out and decompose the mixture into plates. Add mineral water to your liking, who likes how. Also add as needed salt.

Mineral water can be used with or without gas. It will be tasty and so and so. If there is no mineral water, then you can add just regular boiled and cooled water. It is added at the rate of two to one. Per liter of kefir — 0.5 liters of water.

After the mixture has been standing in the fridge for 30 minutes, you can immediately add the right amount of water to the saucepan, even if you are going to store it. But you can just store the mixture, and each time add the right amount of water. It is up to you.

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

Personally, I like it on the second day. She has a slight sharpness, just from the fermentation processes that occur in her.

In general, this okroshka turns out to be very tender and tasty! Even when hung, chicken fillet has its own unique taste. And the pieces of meat remain whole and unharmed.

As we remember, we were preparing a dietary version, but if you add potatoes and a couple of spoons of mayonnaise, then the cold soup will already be quite nutritious and nutritious.

Sometimes you come to the cottage, and everything seems to be there for okroshka, except for the most important thing — kvass and kefir. And what to do? Not to refuse such a pleasure on a hot summer day. And then mayonnaise comes to the rescue.

And although many are against such a replacement, moreover, as soon as it comes to mayonnaise, they immediately begin to wave their hands, they say — wrong, very satisfying, and so on …

But having tasted the cooked dish, immediately all the objections disappear, and they ask for more additives.

 

  • boiled meat or sausage — 300 gr
  • 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

 

For the recipe, you can use either sausage or boiled meat. If you cook from sausage, then buy it only good quality. This has already been mentioned above. Such a delicious cold soup will be made from half-smoked sausage. Therefore, if such is at hand, feel free to let it go.

1. Boiled refrigerated meat or sausage, and you can use both, in equal proportions, cut into cubes.

Everything is cut differently, but I like to cut the ingredients not very large. So, all slicing is better impregnated with liquid dressing, slightly fermented, and the dish itself turns out to be tastier.

2. Cut boiled potatoes, eggs and cucumbers in the same cubes. If cucumber has hard, hard skin, then it is better to clean it beforehand.

3. Chop the green onions, remove the coarse stems from the greens and chop. Green onions slightly mash in the hands, but try so that while he did not much lost shape.

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

5. If you immediately eat everything that is prepared, then add mayonnaise and sour cream, mix everything and put in the fridge for 30 minutes. Then get the mixture, arrange in plates and add cold water to each of them to the desired density level. And also squeeze the juice from half a lemon. Stir and eat.

If you are cooking in reserve, then it is not necessary to mix with mayonnaise and sour cream immediately. Keep the sliced ​​mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this immediately before use. It is necessary to mix thoroughly, so that all the mayonnaise and sour cream do not float then in okroshka in lumps.

6. Sometimes keep the onions and greens separate, and add them also directly to the cup when you are already eating. In this case, the onions are considered to give an unnecessary smell and taste, therefore they add it at the last moment.

Maybe so, as they say «the taste, the color …» I personally do not bother any extra smell.

7. Sometimes ice and ice are added, and cubes are added directly when serving. Serve best with black bread and fresh garlic.

In the recipe, as you have noticed, mayonnaise and sour cream are used. But in general, if you want, you can use only one mayonnaise. But in this case the lemon is obligatory or you can replace it with water and vinegar.

To do this, mix a small amount of cold boiled water with vinegar, and mix. Water should get to taste slightly sour.

Here we have this recipe.

And this is another recipe from which you will not get better. And if you eat such a cold soup in the summer period of time two or three times a week, you will also lose weight.

Similarly, in the Balkans, cold soup is being prepared.

 

  • cucumber — 2 — 3 pcs
  • dill — 0.5 bunch
  • parsley — 0.5 bunch
  • garlic — 1 clove
  • walnuts — 2 pcs
  • kefir — 1 liter
  • salt — at will and taste

 

Kefir can be replaced by yogurt or matsoni.

1. Peel the cucumbers and rub on a coarse grater. If the cucumbers are young, and the crust is thin, then the skin can be made up.

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

3. Rinse greens, dry, cut rough stems and chop as small as possible. If you like cilantro, you can use it instead of parsley.

4. Put all the ingredients in a suitable dish and pour kefir. Stir and allow to stand in the refrigerator for at least 30 minutes.

If you want, you can salt to taste. But it is better not to use salt.

5. When you eat, crush the nuts and sprinkle them on top. If you eat such okroshka 3 times 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.

Now, few people are preparing such a curiosity, and in fact in ancient times many peasant families ate it quite often. It is very simple, and you can even say unsophisticated in the preparation of the dish. He was often cooked in fasting, because despite its simplicity, it is quite satisfying and nutritious.

And this is not by chance, because there is bread in its composition, hence its other name — bread bowl. And one more name of this dish was found, and it is called “Murtsovka”. That’s how interesting!

This version of cold soup is cooked at once, eaten and everything, no stock. The whole thing in radish, if it lies for a long time in kvass or water, becomes tasteless. Yes, and the bread will be squandered, and there will be no soup, but porridge.

In general, türi, bread bowl and Murtsovka are made from black bread, vegetable oil and water, or kvass. But we will add radish here, and we will have a turea with radish and bread.

 

  • black bread with crusts — 400 gr
  • onion — 2 heads
  • black radish — 1 pc
  • horseradish grated — 2 tbsp. spoons
  • vegetable oil — 3 tbsp. spoons
  • White or bread kvass — 2.5 glasses
  • salt, pepper — to taste

 

1. Cut black bread with crusts into small cubes. You can even use lightly dried bread, hence the name «bread bowl».

2. Pour oil and mix.

3. Onion cut into small cubes. If you do not want too much bitterness, then replace the onions with green. In the recipe it is quite allowed. If desired, fresh greens such as parsley or dill can also be added to the turi.

4. Grate the radish. But do not mix it with the rest of the ingredients.

5. Mix the bread, onions, grated horseradish. Salt and pepper.

6. Put in a plate and pour kvass. Put a radish, anyone as you wish. Try if there is enough salt. If not, salt to taste.

Immediately eat.

Here is a simple old Russian dish. Now few people cook it. But I remember that in the family of my husband such a dish was prepared, and I even had a chance to try it. I have to say, my opinion is that the usual cold soup that is familiar to us is still better and tastier.

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

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

The long-awaited warm summer days will come very soon, and then okroshka will become the No. 1 dish 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 the many recipes for cooking kvass.

Well, today I would like to finish. And to ask you, if you liked the article, and it turned out to be useful for you, share it on social networks. Social networking buttons are at the top and bottom of the article. I also want to thank you in advance for this.

And for those who cook okroshka today, bon appetit!

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