What products are needed for a delicious okroshka. Okroshka, classic okroshka recipe, okroshka with fish

Okroshka is a cold soup that is part of the 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:

2-3 pcs potatoes;
2 medium cucumbers;
3 eggs;
250 g boiled low-fat sausage;
10 radishes;
1 bunch of greens;
Lemon juice and salt to taste
500 ml of water;
500 ml of kefir.

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:

1 liter of mineral water;
0.5 kg of potatoes;
30 g of dill, parsley and green onions;
200 g sour cream;
300 g cucumbers;
5 pcs chicken eggs;
200 g radish;
Pepper and salt to taste;
1 tsp mustard.

Pour chopped vegetables 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:

5 potatoes;
5 eggs;
3 cucumbers;
400 g sour cream;
300 g of sausage;
Salt and dill according to preference;
1 bunch of green onions;
1 liter of serum.

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

To 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:

200 g chicken fillet;
200 g cucumbers;
350 g potatoes;
4 chicken eggs;
30 g green onions;
2 tsp mustard;
½ tsp salt;
30 g dill;
150 g radishes;
900 ml non-carbonated tan or ayran.

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

Chicken can be substituted boiled meat without fat, as the soup is a cold dish. If you like more rich taste, That egg yolks mash 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:

1 bunch of radishes;
200 g boiled sausage;
4 cucumbers;
1 bunch of green onions and dill;
4 eggs;
4 potatoes;
Pepper and salt to taste;
7 tbsp sour cream;
1 liter of mineral water;
1 tablespoon of vinegar.

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 of if you have never done it. Change products as you wish. Try to cook every time summer soup differently.

Since ancient times, people in Rus' have loved radish with kvass, the peasants in the fields snacked on bread and onions, washing down their simple dinner with kvass. Barge haulers on the Volga mixed kvass with dried vobla, adding potatoes and other vegetables to the dish. In the 19th century, okroshka was not soup, but an appetizer, so it was made very thick, adding everything that was in the house, and each housewife had her own set of products for okroshka. A relative of this dish is botvinya - cold soup on kvass with greens. Okroshka is one of the favorite dishes in summer Russian cuisine, so today we will talk about how to cook okroshka correctly. Despite the ingenuity of this light soup, there are some secrets of its preparation that not everyone knows about.

What is an okroshka?

It is mainly made on kvass or kefir, although beetroot decoction, whey, koumiss, ayran are sometimes used for the base, tea mushroom, beer, berry decoctions, cucumber and cabbage pickle, mineral water and plain water with sour cream or mayonnaise. Important ingredients of okroshka are vegetables - fresh, pickled, pickled cucumbers or combinations thereof, radishes, potatoes, green onions, and eggs; if desired, spinach, sorrel and other greens are added to it. The composition of okroshka also includes meat - beef, pork, chicken in boiled, fried or smoked form. Meat can be replaced with ham, sausage, sausages, fish, seafood or mushrooms. Okroshka loves a lot of greenery and fragrant herbs- parsley, dill, basil, tarragon, celery and mint. Some people call okroshka olivier on kvass, and they are absolutely right!

If okroshka is not made on a kvass basis, you can add lemon, sauerkraut, cranberries or pickled apples for piquancy, and mustard and horseradish for spiciness. In the old days, turnips, turnips, carrots and other garden vegetables could be found in this dish.

General principles and secrets of cooking okroshka

Okroshka is easy to prepare: the products are washed, boiled if necessary, fried and cut into small pieces. It is no coincidence that the name of the dish comes from the verb "crush". The ingredients are mixed with green onion, herbs and spices, and then poured with a liquid base - kvass, kefir or another drink. For okroshka, you should take unsweetened kvass, it is usually called white, but many people these days successfully cook okroshka using ordinary store-bought sweetish kvass.

It is important to cut the food into small cubes, and the radish and cucumber can be grated so that they give juice - so the okroshka will be even tastier.

Since okroshka belongs to cold soups, meat and fish should be lean, while chefs recommend using two or three varieties of meat or seafood, which makes okroshka more saturated. The potatoes should be soft and crumbly, and it is better to rub the greens with salt so that the herbs give their flavor to the dish.

How to cook kvass for okroshka

Connoisseurs believe that the most delicious okroshka is obtained on homemade kvass from rye breadcrumbs. If you want to make okroshka according to the classic recipe, you will have to learn how to make this drink yourself.

Cut 1 kg of Borodino bread into squares and dry them in the oven until dark, while making sure that the crackers do not burn. Fill them with 6 liters of hot boiled water and leave for 8-10 hours. Strain kvass, add 10 tbsp. l. sugar, 30–50 g of well-washed dry raisins, 20 g of dry yeast and let the kvass ferment for half a day. The appearance of foam indicates that the fermentation process has begun. As soon as the kvass becomes sour, put it in the refrigerator for another half a day, and use the sediment as a starter for the next portion of the drink.

Okroshka step by step recipe

Try to cook a classic okroshka with meat. If you are doing this for the first time, use the step-by-step instructions.

You will need: boiled beef or tongue - 200 g, boiled potatoes- 3 pcs., hard-boiled eggs - 3 pcs., fresh cucumbers- 3 pcs., radish - 5 pcs., green onions with a white part - 1 bunch, dill - 1 bunch, mustard - 1 tbsp. l., kvass - 1.5 liters, sour cream - 2 tbsp. l., juice of 1 lemon, salt and pepper to taste.

Cooking method:

1. Finely chop the green onion.

2. Grate the potatoes on a coarse grater.

3. Mix onions, potatoes and salt, grind them with a masher until pureed.

4. Cut the meat into cubes.

5. Grind cucumbers, radishes and eggs on a coarse grater.

6. Finely chop the greens with a knife.

7. Mix all the products in one bowl, add mustard and sour cream to them.

8. Pour the ingredients of the okroshka with kvass, salt, pepper and pour in the lemon juice.

9. Put the okroshka in the refrigerator for 2 hours. Top with sour cream and half an egg before serving.

Summer cold soup is ready. Okroshka will definitely turn out if you have delicious kvass and high-quality products!

Okroshka on the water with mayonnaise

The classic with sausage is also prepared with kvass, but if you don’t have it, feel free to use water mixed with mayonnaise, it’s no less tasty.

Boil 4 potatoes and cut them into cubes, boil 4 hard-boiled eggs and chop with a knife or mash with a fork. Wash 3 fresh cucumbers, cut off the bitter peel from them if necessary and also cut into cubes, like 300 g of boiled sausage. Finely chop a bunch of green onions, a few sprigs of dill and parsley.

Mix the products in a saucepan, add 200 g of mayonnaise and pour in 1.5–2 liters of water, constantly tasting. The taste of okroshka should be quite rich and pleasant. After that, salt it, pour in the juice of half a lemon and add a little horseradish, mustard or black pepper if desired. Decorate the okroshka with radish slices on top.

And, most importantly, no one will guess that okroshka is cooked on water!

Okroshka with beef on beetroot broth

Boil 2 beets and 3 potatoes in different utensils, hard boil 4 eggs. After the products have cooled, grate the beets on a coarse grater or cut them into thin narrow slices. Cut potatoes, eggs and 2 cucumbers into cubes, chop 4 radishes into thin quarters, and finely chop a juicy and fleshy tomato without skin. Cut 250 g of veal, beef or chicken breast.

Pour the products with chilled beetroot broth, salt, pepper and adjust the required thickness of the soup. Serve with herbs and sour cream, garnish with half an egg. If you are preparing low-calorie okroshka, replace the potatoes with young zucchini without seeds, and add low-fat yogurt instead of sour cream.

Okroshka on tomato juice with tofu

Pour boiling water over 3 cups of cherry tomatoes, remove the skin from them, and then cut into 2 or 4 pieces. Dice 250 g tofu and one cucumber, cut thin straw one bell pepper, chop a bunch of onions and a bunch of any greens.

Mix all the ingredients, season them with 1 tbsp. l. olive oil, 1 tbsp. l. wine vinegar, add a clove of minced garlic and dried basil on the tip of a knife. Pour food into 2 glasses tomato juice, salt and pepper. Add sour cream if desired. This unusual okroshka will appeal to those who are tired of standard dishes and want to try something special.

On a hot day, okroshka can be served with ice cubes so that it not only saturates, but also quenches thirst, and you can find okroshka recipes with photos on the Eat at Home website. Experiment with new dishes and enjoy warm summer days!

Of all the summer soups, okroshka remains the most popular and beloved - on the one hand, its composition saturates well, and on the other hand, it does not weigh down the stomach, which is rather lazily working in the heat. The vegetables included in this soup actively nourish the body, weakened in winter, with vitamins; the base (whatever you choose) cools it, and the meat component gives strength for a vigorous life. It is also good for its simplicity of execution, since cooking okroshka means simply cutting all its ingredients. A person, even very far from cooking, will cope with this.

Required Ingredients

Whatever liquid the okroshka is prepared on, the composition of its cutting remains approximately the same. This soup certainly includes potatoes, cucumbers and eggs. As the meat component traditionally should be meat. Most often, chicken is taken - it is low-fat, so it is the best suited for summer soup. However, the sausage okroshka recipe is also widely used - it is even more popular, since this ingredient does not require pre-treatment. To put radishes in the dish or not, everyone decides for himself. Many people do not like the taste of this vegetable, and some believe that radish is put into okroshka only to reduce the cost of soup, since in spring this vegetable is much cheaper than cucumbers. Greens are obligatory in okroshka - at least dill with parsley, but onion-feather is also desirable. The ratio of all components is taken “by eye”, since people have different tastes: someone prefers more vegetables, and someone prefers meat. But you can approximately calculate the amount of products from such considerations: one cucumber, egg and potato and 150 grams of meat sausage per person. We also note that almost any okroshka is made with sour cream, since with any basis (except, perhaps, kvass), it is advised to put a spoonful of sour cream on a plate. Some, however, replace it with mayonnaise, but this is already a matter of taste.

Procedure

So, what needs to be done to get a delicious okroshka? The composition of the products that it includes, we have described. Then proceed as follows: potatoes and eggs are boiled. Most cooks prefer to cook potatoes unpeeled, "in their uniforms", but there are those who believe that the whole final dish spoils in this way - the aftertaste of the peel remains. So if you agree with them - peel the potatoes before cooking. Then both she and the eggs are cut into approximately the same cubes. Cucumbers (and radishes, if you cook okroshka with it) are chopped into short strips. If meat is involved in your okroshka, it must first be cooked. If your recipe for okroshka is with sausage or ham, just cut it with the same cubes. The greens are washed and finely chopped. Some people like to immediately add it to the soup, some prefer to serve it in a separate bowl. It remains to pour the resulting "salad" with the selected dressing - and you can call everyone to the table.

Classic recipe

Of course, initially this dish was prepared exclusively on kvass. The main components are the same. They are cut, mixed, poured with the original Russian drink - and a wonderful okroshka is obtained. The recipe for kvass, however, also involves the addition of a certain amount of water. The volume ranges from a ratio of 1:4 to 1:1. It depends on the saturation of kvass. You can not dilute it with water at all, but then the sharp smell of the drink itself will clog the aromas of greens and vegetables.

We note certain nuances. First of all, purchased kvass is not very suitable for making okroshka - it is usually sweetened, so the taste of the soup will be spoiled. It is better, no doubt, to make it yourself, without sugar at all. However, if you do not want to wait until it "ripens", go to the market and look for a grandmother with okroshka kvass.

Second. Filled with kvass, okroshka is stored for a very short time. The very next day, the solid components are saturated with the base and lose their taste. So if you have made a bucket of okroshka, store it in a saucepan, and pour kvass on the table.

Classic Variants

If you want a completely calorie-free dish (or you are fasting), the next okroshka is the perfect choice. Kvass recipe, classic, but without any meat additions, but with some new ingredients - with horseradish and mustard. To make it especially tasty, do not be too lazy to make your own kvass: dry black bread in the oven (dry well, almost fry), pour boiling water, strain after four hours and add sugar and yeast. To make kvass fragrant and spicy, put ginger, raisins, cumin in it. After two days, it will need to be filtered - and you can make okroshka. This recipe also requires radishes. When everything is cut and filled with kvass, horseradish with mustard is ground until smooth and introduced into the soup. Very tasty, completely non-caloric and very refreshing.

Dairy bases

Those who prefer to see kvass in a mug rather than a plate may like okroshka on sour cream, whey or kefir. Of course, if those who will eat it have nothing against fermented milk products. In all cases, a very tasty okroshka is obtained. The composition of the products remains the same: potatoes, cucumbers, eggs, herbs, possibly radishes. Everything is also shredded traditionally. But it's handled differently. If you settled on whey, it is simply poured over the cooked salad. If you are more attracted to kefir - try to buy not too fat. 1% will be just right. A fatter product will have to be diluted with water. But if you like sour cream, then before filling the okroshka, you will have to dilute it with water and mix thoroughly until smooth.

Special note

The use of a milk base often gives okroshka a sweetish aftertaste. To make the soup more neutral, lemon is squeezed into it, little by little and constantly tasting so as not to oversour. If you don’t like the unexpressed taste of whey (kefir) too much or you like spicy, you can add mustard to the finished okroshka. Here, too, it is important to know the measure, otherwise you may get such bitterness that you will have to add liquid again.

Red okroshka

Recently, housewives have come up with many dressings for their favorite dish. Including very dietary ones. For example, red okroshka seems to us very curious - its composition is supplemented with boiled beets, and it is refilled with ordinary water. The initial stages are common - boiled, cut, salted, mixed. But then the interesting begins: the usual “salad” is poured with cold water and seasoned with mayonnaise. The beets are boiled separately and rubbed on a coarse grater chilled. When serving, a spoon or two beetroot is placed in each plate, okroshka is poured and mixed. It turns out very beautiful, extremely useful and quite dietary, especially if the meat component is boiled chicken breast, and take lean, light mayonnaise.

For those who don't like traditional dressings

Not everyone loves kvass in okroshka. Similarly, some people do not accept whey or kefir as the basis of this soup. It is quite possible that they will like okroshka on mayonnaise. The start of the process is standard. However, when it comes time to dilute the salad to a liquid state, other actions must be taken. Mixed cuts are poured with mayonnaise (preferably not too greasy) and mixed well again. When the mayonnaise evenly covers all the pieces, water is poured into the resulting mass. Stir constantly so that the mayonnaise literally dissolves in water. How much to add - determine for yourself: the density of okroshka is a matter of personal taste for everyone. And in the end, as in the case when okroshka is cooked on sour cream, you need to squeeze a little lemon into it. Please note that mayonnaise has its own specific taste and slight sourness. So the main thing is not to overdo it with citrus.

Little tricks

To make sure you get a delicious okroshka, use a few tips.

Firstly, if you introduce radishes into its composition, salt the vegetable before laying it and leave it in a separate bowl for several minutes. Before adding to the rest of the ingredients, it will be necessary to drain the drained liquid from this bowl. So the radish will lose excess bitterness.
Secondly, the greens that go into okroshka should not just be chopped. It must be salted and slightly ceilinged. Dill, parsley and green onions will release juice, and the soup will turn out to be richer and more aromatic. Some culinary experts advise using cucumbers in this process, but, in our opinion, the dish will lose a fair amount of external attractiveness, but eating beautifully looking food is still more pleasant.
Thirdly, if your okroshka is on sour cream or mayonnaise, you will definitely add water to it. Try instead of the usual, boiled or filtered, take a mineral (only not alkaline and not healing, but table). And in no case do not combine the "salad" with water in advance! This must be done at the time of submission.

No summer is complete without cold kvass soup. Okroshka, a simple and unpretentious dish consisting of vegetables, has long occupied a place of honor on the dinner table in Rus'.

It is fair to consider radishes or turnips with onions seasoned with homemade unsweetened food as its prototype. The composition of this dish has undergone significant changes over time. Later, a wide variety of ingredients began to be used for okroshka. And it began to be a cold stew with the addition of finely chopped vegetables, onions and meat, seasoned with spices and fresh herbs. It was also customary to consider it an appetizer, and not, as we are now accustomed to, soup. In ancient times, kvass was served separately in clay jugs. But potatoes - it would seem that the main and traditional component of the dish - began to be added only at the beginning of the 19th century. So, what are the ingredients for okroshka used now and how to cook it correctly?

Classic cooking method

Today, this traditional one is finely chopped vegetables with a neutral taste. Potatoes, carrots, fresh cucumbers, turnips and rutabaga are most commonly used. In addition, it includes parsley, green onions, dill, tarragon, celery. An obligatory component of okroshka are hard-boiled eggs. Particular attention is paid to the dressing, consisting of special kvass or ordinary bread kvass with the addition of a mashed mixture of onions, black pepper, egg yolks, and horseradish. It is also recommended to fill the dish with fresh sour cream. In addition to vegetables, there is also okroshka, the ingredients of which include meat or even fish. In this case, as a rule, lean boiled meat is used. different varieties(preferably turkey or pork). From fish it is recommended to take pike perch, sturgeon or cod.

How to describe general principle. Cut vegetables into small cubes. We mix them with pre-boiled and chopped meat or fish (if using them). Next add spicy dressing and let it brew for half an hour. Then sprinkle with fresh herbs and pour kvass. If desired, put sour cream and / or finely chopped egg white.

popular recipe

So, now that you know how to cook this popular dish, let's decide which ingredients for okroshka go best with each other. Here is a simple and most common recipe. You will need:

boiled egg(2 pcs.);
in uniform, 2 pieces);
boiled sausage(150 g);
radish (3-4 pieces);
fresh cucumbers (2 pcs.);
green onions;
dill;
sour cream;
grated horseradish;
salt;
pepper;
mustard;
kvass.

As you can see, the ingredients for okroshka are quite simple. Grind eggs, potatoes, sausage, radishes, cucumbers, mix and season with kvass, mustard (we use the simplest), horseradish. Sausage can be replaced with oval meat. Salt and pepper to your taste, and then pour kvass. Add finely chopped fresh herbs and sour cream. The dish is ready. We wish you all bon appetit.