What do you need for a little. Okroshka on kefir with mineral water. Classic okroshka, delicious recipe with photo

Okroshka is the perfect combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for kvass okroshka are perfect for kefir okroshka and not only. That’s why okroshka can be crumbled into anything: add meat or fish ingredients, use whey, kefir or mineral water instead of kvass. The whole summer is ahead, you can make the most unexpected innovations in a familiar dish by preparing okroshka according to different recipes. They are simple, only some ingredients and filling change.

Youtube.com, Natalia Kim

What products are needed for okroshka

Let's be clear: okroshka requires invigorating fragrant, sour, but by no means sweet kvass. Purchased kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for about three hours. Strain, cool and get almost the same kvass as it should be.

Okroshka can be cooked on refreshing kvass, there is okroshka on delicate whey, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. Okroshka can also be filled with just mineral water.

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat: boiled beef is perfect for making okroshka, you can put chicken or turkey, some put boiled tongue. If there is no meat, the easiest solution is to cook okroshka with boiled sausage.

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Boiled eggs can be put in okroshka, cut into cubes, or cut only the protein, and prepare dressing from the yolk. To do this, grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass.

Green onions, dill, fresh sorrel are put in okroshka. By the way, green onions can be ground with salt. And of course, they season okroshka with sour cream or other seasonings to taste: mustard, horseradish, etc.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Cooking method. Boil potatoes in uniforms. Hard boil the eggs. Refrigerate hot foods. Wash and dry vegetables and herbs. Peeled potatoes and meat (ham) cut into small cubes. Put in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. It is recommended to knead the yolks with a fork and also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served with kvass and sour cream. You can add mustard or grated horseradish to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Cooking method. Cut beef and cucumbers into strips. Chop part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka on kefir

Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radish 5 pcs., boiled sausage (boiled meat) 200 g, boiled chicken egg 2 pcs., fresh cucumber 1 - 2 pcs., radishes and green onions 0 , 5 bunches, mustard 1 teaspoon, sour cream, salt, spices to taste.

Cooking method. The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing is to remember that delicious okroshka on kefir, like delicious okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka on kefir is prepared in the same way as okroshka on kvass with mustard, the ingredients are cut into medium-sized pieces and mixed with dressing.

Okroshka vegetable

Ingredients: bread kvass 2 liters, boiled carrots 1 pc., boiled potatoes 3 pcs., radishes 5 - 6 pcs., cucumbers 2 pcs., boiled eggs 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.

Cooking method. Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.

Okroshka on whey

Ingredients: whey 1 liter, boiled potatoes 2 pcs., boiled meat or sausage 200 - 300 g; fresh cucumber 1 - 2 pcs., fresh radish 4 pcs., boiled chicken eggs 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.

Cooking method. Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for the body. Wash and dry fresh vegetables, boiled potatoes and boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about dressing. This is sour cream, mustard and salt. First mix sour cream with mustard, and then add a little salt, only in this way okroshka on whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour whey and let stand.

Okroshka on mineral water

Ingredients: okroshka on mineral water is prepared only on water with gas, boiled potatoes 2 pcs., boiled eggs 3-4 pcs., boiled meat or sausage 300 g, fresh cucumber 1-2 pcs., radish 3-4 pcs., green onions, dill , sour cream, salt.

Cooking method. Cut vegetables, eggs and meat ingredients into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Sprinkle with herbs before serving.

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
Step 3 Cut crab sticks into small pieces.
Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Ingredients: bread kvass 1.5 l, salted mushrooms 400 g, potatoes 250 g, carrots 50 g, green onions 100 g, sour cream 200 g, chicken eggs 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .

Cooking method:

Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 6. Rinse green onions, dry and chop finely.
Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Youtube.com, Natalia Kim

What products are needed for okroshka

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Okroshka on kefir

Okroshka vegetable

Okroshka on whey

Okroshka on mineral water

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
Step 3 Cut crab sticks into small pieces.
Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Cooking method:

Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 6. Rinse green onions, dry and chop finely.
Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka - freshness in its purest form, an ideal combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic version of the okroshka recipe includes: potatoes, egg, radish, cucumber, dill, green onion, sour cream for dressing and, of course, kvass! However, okroshka is what okroshka is for, that you can crumble anything into it: add meat or fish ingredients, use whey, kefir instead of kvass. But still, okroshka on homemade kvass is considered the ideal classic option.

Do not immediately fill in the products cut for okroshka, try this cold refreshing soup with different fillings. The ingredients for kvass okroshka are perfect for kefir okroshka and not only. Try several dishes at once: a recipe for delicious okroshka on kvass, okroshka on whey, kefir or mineral water.

What kind of kvass is needed for okroshka

Few people know that okroshka requires fragrant, sour, by no means sweet kvass. Purchased kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for about three hours. Strain, cool and get almost the same kvass as it should be.

If you want to cook okroshka on homemade kvass, you will have to devote time to this process. Real homemade kvass is prepared according to different recipes - choose the right one and start.

How to cook okroshka

Served cold, this national Russian dish is perfect for a summer menu. Simple products can be found in every home, there are no difficulties in cooking, and an organism exhausted by the heat will gladly take vitamins from vegetables and herbs and get enough of the meat component.

how to pour okroshka

what kind of meat is put in okroshka

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat - boiled beef is perfect for making okroshka, you can put chicken or turkey, some put boiled tongue. If there is no meat, cook okroshka with boiled sausage.

what vegetables to put in okroshka

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

how to put an egg in okroshka

Boiled eggs can be put in okroshka, cut into cubes, or cut only the protein, and prepare dressing from the yolk. To do this, you can grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass

what greens to put in okroshka

Put green onions and dill in okroshka. By the way, green onions can be ground with salt. You can also add finely chopped onion for extra spiciness.

Okroshka recipes

There are a lot of okroshka recipes. That's why she's a bitch. However, they distinguish classic okroshka with kvass, there is a recipe for okroshka on kefir, some prepare okroshka on mineral water, there is okroshka on whey and ayran, fish okroshka can be seasoned with beer. Okroshka recipes are simple - only some ingredients and filling change. Let's figure out how to cook okroshka, what okroshka recipes to take as a basis and what it is like - classic okroshka.

Okroshka classic recipe

What you need to make classic okroshka:
kvass - 1 liter, boiled meat or ham - 200 gr, potatoes 3-4 pieces, cucumber - 2 pieces, radish - 5-7 pieces, eggs 2-3 pieces, green onion - 1 bunch, dill - 1 bunch, salt to taste

How to cook classic okroshka:
Boil potatoes in uniforms. Hard boil the eggs. Refrigerate hot foods. Wash and dry vegetables and herbs. Peeled potatoes and meat (ham) cut into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. Yolks are recommended to knead with a fork. And also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served in bowls filled with kvass and seasoned with sour cream. To taste, you can add mustard or grated horseradish to the okroshka.

Okroshka meat recipe

What you need to prepare meat okroshka:
Boiled beef - 200 g, cucumbers - 3 pcs., boiled eggs - 2 pcs., sour cream - 4 tbsp. spoons, kvass - 2 l, dill - 60 g, green onion - a bunch, sugar - 20 g, mustard - 8 g, salt

How to cook meatloaf:
Cut beef and cucumbers into strips. Chop part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka on kefir recipe

Kefir - 1 liter; kvass or mineral water with gas - 0.5 liters, boiled potatoes - 2 pcs; radish - 5 pcs., boiled sausage (boiled meat) - 200 gr, boiled chicken egg - 2 pcs., fresh cucumber - 1-2 pcs., radishes and green onions - 0.5 bunches, mustard - 1 tsp. , sour cream, salt, spices - to taste.

How to cook okroshka on kefir:
The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing to remember is that delicious okroshka on kefir, like delicious okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka on kefir is prepared in the same way as okroshka on kvass with mustard, the ingredients are cut into medium-sized pieces and mixed with dressing.

Okroshka vegetable recipe

What you need to prepare vegetable okroshka:
Bread kvass - 2 liters, boiled carrots - 1 pc., boiled potatoes - 3 pcs., radishes - 5-6 pcs., cucumbers - 2 pcs., boiled eggs - 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.

How to cook vegetable okroshka:
Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.

Okroshka on whey recipe

What you need for whey okroshka:
Serum - 1 liter; boiled potatoes - 2 pcs.; boiled meat or sausage - 200 - 300 gr.; fresh cucumber - 1-2 pcs.; fresh radish - 4 pcs.; boiled chicken eggs - 2 pcs.; green onions - 1 bunch, dill - 1 bunch, mustard - 1 tsp; sour cream, salt.

How to cook whey okroshka:
Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for the body. Wash and dry fresh vegetables, peel boiled potatoes, also peel boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about dressing. This is sour cream, mustard and salt. First you need to mix sour cream with mustard, and then add a little salt, only in this way the okroshka on whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour whey and let stand.

Okroshka on mineral water recipe

What you need for okroshka on mineral water:
Okroshka on mineral water is prepared only on water with gas. You also need to take boiled potatoes - 2 pieces, boiled eggs - 3-4 pieces, boiled meat or sausage - 300 g, fresh cucumber - 1-2 pieces, fresh radish - 3-4 pieces, green onions, dill, sour cream, salt.

How to cook okroshka on a mineral water:
Vegetables, eggs and meat ingredients cut into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Serve sprinkled with herbs.

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In any cuisine of the world there are simple and complex recipes, the same applies to Russian traditional cuisine, for example, the same okroshka. The dish is known for requiring a minimum of products and primitive technology. The people on this subject came up with a lot of sayings, such as "kvass and potatoes - already okroshka."

But not everything is so simple, true connoisseurs of this tasty and healthy dish will say, there are many recipes and secrets on how to make it incomparably tasty. This will be discussed below.

Okroshka recipe on kefir

The largest number of recipes offered in cookbooks and on specialized forums is okroshka on kefir. The dish is really both simple and healthy, because it contains a lot of fresh vegetables and a fermented milk product. Novice housewives can blindly follow the recipe below, cooks with at least minimal experience can experiment, especially in terms of vegetables.

Ingredients:

Cucumbers - 3 pcs.
Onion feathers and greens - 1 bunch each.
Potatoes - 3-4 pcs.
Chicken eggs - 3-4 pcs.
Sausage - 300 gr.
Low-fat kefir - 1 l.
Vinegar - 2 tbsp. l.
Water (if necessary, make the okroshka more liquid).
Salt.

Action algorithm:

Boil potatoes without peeling, cool, then peel, cut into cubes. One potato can be ceilinged.
Boil eggs, cut into cubes.
Rinse cucumbers, cut into strips. Chop greens, cut onion feathers.
Grind sausage or boiled chicken (in cubes).
Mix everything, add salt and vinegar (even better - lemon juice). Stir again.
Pour in kefir, add water if necessary.

Garnish with a green sprig of dill and a circle of yolk, serve.

Okroshka on the water with sour cream and mayonnaise

Okroshka on kefir is tasty and quick to prepare, but if there is no kefir, then it is easy to find a replacement for it. You can cook okroshka on water (ordinary, brought to a boil and cooled), it is only important to pour in a little sour cream and mayonnaise, it will add a pleasant spicy sourness to the dish.

Ingredients:

Potatoes - 4 pcs.
Eggs - 3 pcs.
Cucumbers - 4-5 pcs. (small size).
Radishes - 8-10 pcs.
Onions in feathers and dill - 1 bunch each.
Sausage - 250-300 gr.
Water - 1.5 liters.
Fatty sour cream - 100-150 gr.
Mayonnaise - 3-4 tbsp. l.

Action algorithm:

Boil water in advance and cool.
Boil potatoes and eggs. Cut into beautiful cubes.
Rinse other vegetables, cut into thin strips, sausage into cubes.
Greens, previously washed and dried, chop with a sharp knife.
Mix products in a large deep container. Add sour cream and mayonnaise to this. Mix the preparation for okroshka again.
Pour in water gradually, stirring, until the desired density of okroshka is obtained.

This recipe is good, which allows you to get okroshka of the degree of density that the household likes!

How to cook okroshka on a mineral water

The following okroshka recipe is different in that it is proposed to use mineral water as a liquid. In principle, it is very convenient, no need to boil, cool.

It is recommended to put a bottle of mineral water in the freezer one hour before cooking.

Pour the ingredients and immediately bring the okroshka to the table, mineral salts will give a pleasant piquant taste to the dish, the carbon dioxide released is a fantastic sight.

Ingredients:

Potatoes - 3-4 pcs. (1 piece for each person)
Eggs - 3-4 pcs. (also 1 piece per eater).
Beef - 400 gr.
Greens - 1 bunch.
Cucumbers - 2-4 pcs.
Mineral water - 1.5 liters. (may need less).
Mayonnaise - 4 tbsp. l.
Mustard - 2 tsp
Lemon - ½ pc.

Action algorithm:

Boil potatoes and eggs, cool. Cut potatoes into cubes. Squirrels also cut, add to the potatoes.
Cut the cucumbers into strips, cut the beef into cubes, tear the greens.
Mix tasty ingredients, except for greens, in a large bowl.
For dressing, grind the yolks, add a little salt, mustard, squeeze the juice from ½ lemon.
Put the dressing in the ingredients for okroshka. Now you can add mayonnaise and herbs.

Top up with ice-cold mineral water, mix and pour into bowls. Sprinkle more greens on top of each plate for beauty and aroma.

Okroshka on whey

Russian housewives traditionally cooked okroshka on kvass or whey, today “fashionable” kefir and mineral water are at a premium. But below is one of the oldest recipes, where whey is used as a liquid base.

Ingredients:

Sausage - 300 gr.
Potatoes, boiled in their skins - 4 pcs.
Eggs - 2-3 pcs.
Cucumbers - 2 pcs.
Dill - 1 bunch.
Kefir (for whey) - 1.5 liters.
Lemon juice - from ½ lemon.
Sour cream - 4-5 tbsp. l.
Salt pepper.

Action algorithm:

Prepare whey in advance (homemade is more delicious). Freeze kefir completely.
Then put on a sieve lined with several layers of gauze. The flowing liquid is the serum, it needs to be collected. Leftover cottage cheese can be used to prepare other healthy dishes.
Cooking okroshka is traditional. Also pre-cook potatoes and eggs. Cut all ingredients into cubes.
Add salt, ground pepper, sour cream. Squeeze out lemon juice. Mix.

Before serving, pour with whey, garnish with herbs and finely chopped yolk.

Okroshka recipe with vinegar

The main task of the hostess is to make okroshka sharp enough, for which kvass, mineral water or whey is used. But sometimes sharpness may not be enough, then cooks at home use ordinary vinegar. A few spoons of this product radically (naturally, for the better) changes the taste of okroshka.

Ingredients:

Potatoes - 0.5 kg.
Beef - 400 gr.
Eggs - 2-4 pcs.
Cucumbers - 0.5 kg.
Mayonnaise - 5-6 tbsp. l.
Water - from 1.0 to 1.5 liters.
Vinegar 9% - 3 tbsp. l.
Greens (all that is at hand) - 1 bunch.
Salt.

Action algorithm:

Some of the products (beef, potatoes and eggs) will have to be prepared in advance, since they are placed cold in the dish.
Rinse fresh vegetables and herbs before cooking, pour cold water over them, let stand for 15 minutes.
Beef can be boiled in a whole piece, after cooling, cut into cubes. Either cut and boil, then you get a great broth on which you can cook porridge or borscht (the next day).
In one large container, cut the ingredients, in the second mix mayonnaise and water.
Pour the chopped products with vinegar, add mayonnaise-water dressing.

You can salt and sprinkle with herbs already at the table! Be sure to serve with okroshka black bread made from wholemeal flour. The video recipe suggests cooking okroshka with horseradish.

How to make okroshka - 5 options

Okroshka can be prepared from almost any product. Below are five recipes that differ in filling options, everyone can help out the hostess.

Ingredients:

Boiled potatoes.
Eggs boiled.
Radishes and cucumbers.
Any fresh herb.
Sausage (ham).
Liquid base (1-1.5 l.).

Action algorithm:

The first part of the action is the same: boil the potatoes directly in their skins, boil the eggs hard.
Peel and cut potatoes and eggs.
Wash vegetables, cut.
Rinse the greens, blot excess moisture and also chop.
Sausage (even tastier ham) is also cut into cubes.
Mix the ingredients and pour one of the filling options:

mineral water;
plain water mixed with lemon juice, sour cream;
kvass, prepared at home or factory;
kefir diluted with water or in a "pure" form;
serum.

Such a dish "adores" greens, so you can not stop at one bunch, but take a bunch of each type.

Okroshka with sausage

Moms love okroshka for the speed of cooking, especially if the preparatory work (boiling potatoes and eggs) was carried out in advance. And instead of meat, which takes a long time to cook, you can take the usual boiled sausage.

Ingredients:

Sausage - 300 gr.
Potatoes - 4 pcs.
Chicken eggs - 4 pcs.
Fresh cucumbers - 4 pcs.
Radishes - 8-10 pcs.
Kvass - about 1.5 liters
More greenery.
Salt.
If desired - ground hot pepper.

Action algorithm:

Boil potatoes and eggs ahead of time. Cool, peel, cut into bars.
In the same way, cut the washed cucumbers, radishes and sausage.
Salt. Mix the ingredients gently with a spoon in a large bowl.
Fill with kefir.
Sprinkle greens on each plate separately.

Add salt and pepper to taste at the table.

Okroshka meat

Modern housewives do not speak very well of boiled sausage, they know that it is better to use real meat. For okroshka, by the way, it is also suitable.

Ingredients:

Kvass - 1 l.
Potatoes - 3-5 pcs.
Eggs - 3-5 pcs.
Meat - 200-250 gr.
Cucumbers - 3-4 pcs.
Greens and chives.
Sour cream and salt - to taste.

Action algorithm:

Cook potatoes, eggs, meat in advance, cool.
Cut the ingredients into equal beautiful cubes.
Mix in a large container and pour kvass.
Pour into bowls, garnish each with herbs.

There is a secret - you can take smoked meat, then the okroshka will have a pleasant smoked taste.

Winter okroshka

Thanks to hypermarkets with their large assortment of vegetables and fruits all year round, you can even prepare okroshka for the New Year's table. Here is one of the recipes.

Ingredients:

Ham - 200 gr.
Potatoes - from 4 pcs.
Chicken eggs - from 4 pcs.
Onions and greens.
Cucumbers - 3 pcs.
Filling - 0.5 liters each. kefir and water.
Citric acid - 3 gr.
Mustard - 3 tbsp. l.
Salt and sour cream.

Action algorithm:

Prepare vegetables - boil potatoes, rinse cucumbers. Cut them up.
Prepare the eggs - boil, cool in ice water, cut into cubes, leave one yolk to prepare the dressing.
Cut the ham into beautiful bars or, keeping the unity of style, into cubes.
Chop the onion and grind it to release the juice, chop the greens.
Grind the remaining yolk with mustard.
Add kefir, salt, citric acid, a little sugar to the water.
To the chopped ingredients, first add the yolk with mustard, and then the liquid base.

Pour okroshka into each plate, add 1 tbsp. l. sour cream and some greens on top, for beauty!

Diet okroshka (without meat and sausage)

Okroshka is one of the most favorite dishes among those who are on a diet, it is tasty and satiates well, in addition, it is rich in vitamins and nutrients. In addition, you can cook okroshka without adding any meat.

Ingredients:

Potatoes - 4 pcs.
Cucumbers - 4 pcs.
Radishes - 10 pcs.
Eggs - 2 pcs.
Onion feather, cilantro, dill.
Low-fat kefir - 1 l.

Action algorithm:

Prepare eggs and potatoes in advance (boil, cool).
Cut vegetables, eggs and herbs into a saucepan.
Fill with kefir.

Salt is not necessary, there is enough acid for a pleasant taste, as they say, eat and lose weight!

Okroshka with radish

Traditional okroshka recipes include the usual cucumbers and radishes, but you can also find variations of the dish prepared with radishes. They are tasty and healthy, the only unpleasant moment is the specific smell of radish, which can be eliminated if it is grated and taken out in the cold for 30 minutes.

Ingredients:

Radish - 1 pc.
Ham - 300 gr.
Potatoes - 2-3 pcs.
Cucumbers - 2 pcs.
Eggs - 2-3 pcs.
Onion pen, dill.
Kefir - 0.5-1 l.

Action algorithm:

Buy ham, pre-boil the potatoes in their skins.
Hard boil eggs.
Rinse greens and cucumbers.
Grate the radish, put it in the refrigerator, wait for the right time.
Cut all other ingredients in the same style - cubes or straws.
Mix, salt and pour kefir.

When serving, sprinkle with herbs and add a little sour cream. It turns out a very healthy and tasty dish!

We offer a few secrets and tips that will help the novice hostess not to get confused and prepare a tasty and healthy dish.

Kefir with a high percentage of fat is often quite thick, and it will not work out of it to get a “soup”, which, in fact, is okroshka.

Tip - kefir should be taken of low-fat varieties, and if there was no such drink in the refrigerator, then mineral water will help out, which needs to be diluted with a fatty sour-milk drink.

The desire of today's farmers to preserve food longer is known, and therefore nitrates are actively used.

Tip for housewives preparing okroshka with fresh vegetables - soaking in cold water will help. This applies to cucumbers, radishes, onion feathers.

Overweight problems are of concern to many, okroshka will help saturate the body and maintain an ideal figure, but only if it is cooked without meat or using low-fat varieties, such as boiled veal or chicken.

The next tip concerns the dressing, which some housewives love to add to okroshka. Vinegar, mustard grated with yolks and sour cream can serve as a dressing.

It is important to first mix the products with the dressing, let them stand for a bit, and only then pour the selected liquid.

The last tip again concerns the fermented milk product that is used to season okroshka - kefir should be added last, and served immediately after that. Then the taste will be great, and the dish will look amazing on the outside!

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The undisputed favorite of summer Russian cuisine can rightly be called okroshka. According to V. Pokhlebkin, okroshka is a cold soup made with kvass, in which the main component is not bread, like in prisons, but vegetable mass. At the same time, meat or fish components can be mixed with the vegetable mass in a ratio of 1: 1. Depending on these components, okroshka is divided into vegetable, meat and fish.

The history of okroshka, as well as the history of many other native Russian dishes, is extremely confusing and has been lost for centuries. Some consider the radish with onion and sour kvass, which was cooked in Russia more than ten centuries ago, to be the ancestor of okroshka. Others claim that okroshka is just one of the options for tyuri, in which such an obligatory component as bread was replaced with chopped boiled vegetables. One way or another, but this simple, tasty and hearty dish has survived the centuries and to this day remains one of the most beloved cold summer soups in Russia.

So, how to cook okroshka. To prepare okroshka in its modern sense, you will need any seasonal vegetables to your taste, boiled meat or fish and kvass. For okroshka, only special white, sour okroshka kvass should be used. Sweet red drinking kvass is completely unsuitable for okroshka and spoils the taste of this dish. In general, there are as many recipes and methods for preparing and serving okroshka as there are Russian families who love to enjoy this cold and refreshing dish in the summer heat. Every home, every family has its own special recipe for okroshka. The quantity and composition of the ingredients used to make okroshka varies not only from region to region, but often from house to house. Someone uses boiled vegetables and meat, while others prefer fresh vegetables and greens, someone cannot imagine okroshka without horseradish and sour cream, while others prefer egg yolk dressing and herbs. The most important thing in okroshka is to choose the best combination of all its ingredients that you personally would like.

It would seem that it is impossible to tell something new about how to cook okroshka, and even a child can cope with its preparation, but this is too superficial and an erroneous judgment. Even such a simple and ubiquitous dish requires skill from the chef, as well as knowledge of the basics and secrets. Today "Culinary Eden" tried to collect for you the most important and necessary tips and secrets of cooking okroshka, thanks to which you can please your loved ones not just with a light summer soup, but with a real little masterpiece of Russian culinary.

1. As mentioned above, only unsweetened white okroshka kvass is suitable for okroshka. Most often, the dislike for okroshka is caused precisely by the wrong, sweet drinking kvass, which is completely unsuitable for crumbling meat and vegetables. Only white kvass will give you the opportunity to fully enjoy the refreshing taste of okroshka. Unfortunately, it is quite difficult to buy such kvass in the store, but this is not a reason for despair. You can easily cook it yourself. For six liters of water you will need 300 gr. rye malt, 100 gr. barley malt and 200 gr. rye flour. Mix all dry ingredients, pour a small amount of boiling water and let it brew for 20 minutes. Then bring the volume to six liters with warm water, add yeast and leave to ferment for 12 hours. When the kvass ferments well, take it out to the cold and leave to ripen for a period of 12 hours to 1 day.

2. In real Russian okroshka, it is necessary to correctly combine two types of vegetables: some are hearty, neutral in taste (boiled potatoes, carrots, turnips, rutabaga, fresh cucumbers), while others are spicy and spicy (bulb and green onions, fresh dill, parsley, celery). Boiled, neutral-tasting vegetables are usually cut into small cubes, and the smaller you can cut the vegetables, the tastier your okroshka will turn out. These vegetables should make up about half of the total vegetable okroshka and at least a quarter of the volume of meat or fish okroshka. Spicy vegetables and herbs for okroshka should be taken as fresh as possible. Moreover, at least half of the volume of spicy vegetables should be finely chopped green onions. Before crumbling herbs into okroshka, be sure to separate all tough stems and sluggish, yellowed leaves.

3. When choosing meat for meat okroshka, try to take the freshest, leanest meat. Ideal for tenderloin or carbonade. It is best to combine two types of meat or animal and poultry meat. According to V. Pokhlebkin, in the old Russian okroshka they preferred to combine the meat of a pig, turkey and black grouse. Today, the most winning option for homemade meat hash is a combination of pork, veal and turkey or chicken breasts. In order to properly boil the meat for okroshka and fully preserve its taste and juiciness, dip the whole piece of meat in boiling, slightly salted water and cook until tender. Remove the cooked meat from the broth, cool and cut into small cubes. Do not dip the meat in cold water, as for cooking broth! This will make it dry and most of the flavor and nutrients will be boiled away.

4. Any sweet, boneless types of fish are ideal for fish hash. Tench, pike perch, cod, low-fat pink salmon or trout are perfect. Boil fish for okroshka in a special way. Fish fillet, completely cleaned of bones and skin, cut into small cubes, lightly roll in flour and put in a gauze napkin or a special bag for cooking. Tie the napkin tightly with a harsh thread or twine. Dip the fish prepared in this way in slightly salted boiling water and cook for 10-15 minutes. Cool the finished fish in a napkin, take it out and immediately add it to the crumble, trying not to let it wind. In extreme cases, you can use canned fish, such as pink salmon in its own juice. In general, fish okroshka is considered obsolete, as less tasty than meat or vegetable okroshka, however, properly prepared fish okroshka is in no way inferior to its counterparts, and, according to many lovers of fish dishes, in many ways surpasses both meat and vegetable okroshka with its taste qualities.

5. In addition to kvass and krosh, there is a third, no less important component in okroshka - dressing. Refueling, in turn, is divided into two types. The first type is a spicy dressing, which is mixed with crumble. Usually it consists either simply of a good cucumber pickle, or of hard-boiled egg yolks mashed with mustard and black pepper. The spicy dressing is diluted in half a glass of kvass, seasoned with crumbs and allowed to brew for half an hour so that it is absorbed into the meat, and only then the okroshka is poured with kvass. The second type of dressing is finely chopped eggs, previously hard-boiled, and sour cream, with which okroshka is seasoned last. In order to emphasize the taste of meat or vegetable okroshka, salted mushrooms or pickled apples are sometimes added to the spicy dressing. Mustard can be replaced with fresh finely grated horseradish, or you can add both if you like spicy dishes.

6. Of course, Russian okroshka cooked in compliance with all the rules and canons is extremely tasty and fragrant, but observing all the subtleties of its preparation takes quite a lot of time. If, on a hot summer day, you want to cook something quick and refreshing, then you will definitely need a modern and quick “country” version of okroshka. Cut into small cubes a couple of boiled potatoes, 200 grams of boiled meat or fresh boiled sausage, one large cucumber and six radishes. Mix all the ingredients thoroughly, add 50-60 gr. to them. finely chopped fresh herbs (green onions, dill and parsley), a tablespoon of freshly grated horseradish, a teaspoon of mustard, salt and pepper. Stir again and let stand in the cold for 20-30 minutes. Spread the finished crumble on plates, pour kvass, sprinkle with chopped eggs and season with a spoonful of sour cream. Serve immediately.

7. Another very simple option for preparing okroshka is perfect for those who follow a diet aimed at losing weight. This is the so-called green okroshka, an unusually light and refreshing dish of fresh vegetables and herbs, which is seasoned with cold kefir or a mixture of kefir and white kvass in a 1:1 ratio. On a fine grater, grate six fresh radishes and three young cucumbers, finely chop 100-150 gr. greens (green onions, dill, parsley, sorrel) and two hard-boiled eggs. Mix all the prepared ingredients, add salt, arrange on plates and pour cold kefir. This light okroshka perfectly satisfies hunger, refreshes and gives you strength on the hottest day, while not burdening the stomach at all.

8. For those who prefer fish dishes to any meat dishes, you can offer a very interesting and unusually tasty version of fish hash. 500 gr. boil cod in lightly salted water, cool and cut into portions. Separately boil 300 gr. spinach and 200 gr. sorrel, wipe them through a sieve, mix with 1 tsp. sugar and 1 tsp. freshly grated lemon zest, dilute the resulting slurry 1.5 liters. kvass. Grate 3 cucumbers on a coarse grater, mix with 100 gr. finely chopped green onions and arrange on plates. Put a slice of boiled fish on top, pour kvass with spinach and sorrel, add a teaspoon of horseradish and serve, garnished with a sprig of dill and a thin slice of lemon.

9. Vegetarians will definitely like mushroom okroshka. Rinse in cold water and finely chop 400 gr. salted mushrooms. Do not use pickled mushrooms! Cut into small cubes 250 gr. boiled potatoes, 50 gr. boiled carrots and 200 gr. fresh cucumbers. Chop 100 gr. green onion. Hard boil 2 eggs. Mash the yolks with 2 tbsp. l. mustard, finely chop the proteins. Mix vegetables, mushrooms and greens, add dressing from yolks and mustard to them, arrange on plates, pour white kvass. Add chopped egg whites and 1 tbsp to each serving. sour cream.

10. Like any other truly folk dish, the roots of which are lost in the past, okroshka has relatives all over the world. This is the Uzbek chalop and the Belarusian holodnik and the Bulgarian tarator. But the most famous and popular today relative of the Russian okroshka can rightly be called the Spanish gazpacho soup. This cold, refreshing tomato soup was invented in Andalusia, but these days it has earned a well-deserved popularity all over the world. It's not hard at all to prepare. Blanch four medium tomatoes, remove skin and seeds, cut into large slices. Peel three cucumbers from seeds and skin, coarsely chop. 2 large sweet peppers, de-seeded and cut into six pieces. Put all the vegetables prepared in this way in a blender, add three cloves of garlic, a small head of onion and 3-4 tablespoons to them. olive oil, grind everything in a blender until smooth. If the mass is too thick, it can be diluted with water or tomato juice. Pour the finished mass into a saucepan, add salt, black pepper, 1-2 tbsp. grape vinegar and refrigerate for 30 minutes. Serve with croutons of white bread crumb and slices of jamon or ham.