Quite often it happens that when preparing for the first time some even the simplest dish, we have a number of non-standard questions.

Moreover, the answers to them are not as obvious as it seems at first glance, for example, many novice cooks do not even know how much to boil eggs for okroshka to make it really tasty. That is why today we will give specific information on this issue, which will be backed up by facts, as well as provide some useful recommendations.

Do you need eggs in classic okroshka

To begin with, let's figure out whether it is necessary to put boiled eggs in okroshka or not, because if this component is not mandatory in the classic recipe, then it can be completely excluded - the dish will not lose its taste from this.

In ancient times, okroshka was a kind of appetizer, not a main course. Various boiled and raw vegetables were put into this cold soup, they were poured with kvass, whey or brine, and they were also seasoned with sour cream, mustard and herbs.

Sometimes, however, meat ingredients or fish were also added to the okroshka. Eggs appeared in this dish much later, but they firmly entered the okroshka recipe and became one of the main ingredients.

The thing is that boiled eggs perfectly emphasize the taste of cold dishes and at the same time do not interrupt it at all. That is why they are an integral part of so many varieties of salads and cold appetizers.

Based on the foregoing, we can say with full confidence that eggs simply must be present among the ingredients of okroshka, especially if we are talking about a classic dish. However, in order for this product to harmoniously fit into the overall taste picture, it must be cooked correctly.

How long does it take to boil eggs for okroshka

So, before you start boiling eggs for okroshka, you need to let them warm up to room temperature. We usually store chicken and other eggs in the refrigerator as this greatly extends their shelf life. If you lower such a product into hot or even heating water, the eggs will certainly crack. Therefore, wait a quarter of an hour and only then start cooking.

Now let's figure out how and how much you need to boil eggs for okroshka:

1. First, the eggs must be thoroughly washed - this is how we get rid of chicken manure, which is so often present on the shell of this product. The easiest way to do this is with a sponge and a little detergent.
2. Pour cold water into a small saucepan. It is best to salt it a little - so you will further protect yourself from cracking eggs during the cooking process.
3. We put the testicles in water (it should cover them completely) and put the pan on the maximum fire.
4. As soon as you notice that the water begins to boil, reduce the heat so that it is slightly less than medium and wait another 8 to 10 minutes.
5. We take out the eggs from boiling water, or drain it and immerse them in ice water. Thus, condensation forms under the shell, which will make it easy to clean the product. In addition, this significantly reduces the time required for the eggs to cool, which are known to be placed cold in okroshka.

If you do not have the desire or ability to keep track of when the eggs boiled and measure after this minute, then you can use the average value. Hard-boiled eggs will cook in about 10 minutes, and therefore, if you simply note this time after putting the eggs into the water, you will surely get exactly the state of this product that is required for okroshka.

How to cook okroshka without eggs and how to replace them

Now let's deal with the case when you need to cook okroshka, but for some reason you cannot use chicken eggs.

The easiest way out in this situation is to use one of the okroshka recipes in which eggs are not used at all. Usually this is either Lenten dishes, or dishes for vegetarians, on the portal "Your Cook" you can find them in a fairly large number:

If you don't want to use chicken eggs because you're on a calorie-restricted diet, or you're just afraid of salmonellosis, you can try replacing this product with quail eggs.

Cooking such small eggs should be no more than 5 minutes, but useful properties they have much more than chicken. Besides, quail eggs are considered a dietary product, which means they can be used by those who follow their figure.

If you avoid eggs for vegetarian reasons, but still want to find a similar product for hash, you can use tofu cheese.

The structure of this soy product is somewhat reminiscent of egg white, and therefore it will feel exactly the same in okroshka. In the absence of this outlandish product, you can use the Adyghe cheese.

So, summing up our today's topic, I would like to give a few recommendations that will allow not only to boil eggs correctly, but also to correctly add them to an almost ready dish.

• It is better to take a small cooking pot - this way the eggs will cook faster, and this guarantees their safety, since they will not “jump” all over the container.
• Eggs that are boiled in brackish water are less likely to crack.
• To be sure to protect yourself from salmonella, you should boil the eggs for about 10 minutes. However, do not exceed 20 minutes of cooking time - after a third of an hour spent in boiling water, all useful substances are destroyed, and the protein becomes very hard.
• Quail eggs are much healthier than chicken eggs and are practically not susceptible to Salmonella infection.
• Vegetarians can replace eggs with tofu or Adyghe cheese.
• If you are concerned about the cholesterol found in the yolk, then remove it, leaving only the protein, before adding this product to the dish.
• In the same case, if you, on the contrary, want to keep the yolk part and prevent it from dissolving in the okroshka brine, then add the eggs after all the ingredients have been mixed.

Now you know how much to boil eggs for okroshka, and you are also aware of all the intricacies of preparing this ingredient for this dish. I would like to note that in addition to the taste function, chicken testicles also give the dish great satiety. It is not for nothing that this product is added to many soups of Russian cuisine, and is also used as a complete and self-sufficient snack.

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 prepared 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, which 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, boiled sausage appeared industrial production, and with it the easiest, 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 different types meat. Meat can be boiled, fried, smoked. In old recipes, cartilage boiled to softness is also welcome.

More modern version- 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 of the most common ingredients for okroshka is green onion. 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.

Fruit

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

You need to crumble products for okroshka, based on general principles 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. May also rub egg yolks 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, therefore 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 really a 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 prejudice. 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!

How to cook okroshka? Very simple! Now I will tell you (and show) okroshka recipe according to which my dear wife prepares it.

Products for okroshka

To prepare okroshka according to this recipe, we need the following set of products:

• sausage or boiled meat
• cucumber
• boiled eggs
• radish
• fresh herbs
• mayonnaise or sour cream
• mustard
• kvass or kefir to turn the salad into okroshka

Okroshka recipe

Let's start cooking okroshka. Let's start with greens. Rinse the greens thoroughly under running cold water, then cut off all excess.

Finely chop the greens. Any herb you like will do. Usually it is green onions, dill and parsley.

Pour the herbs into a bowl and sprinkle with salt. Salt is needed in order for the greens to give juice. Then the okroshka will be more fragrant. To make the greens give juice faster, you can shake it with your hands.

Finely chop the radish and send it to a bowl with greens.

We cut the cucumber. In order for the okroshka to be homogeneous, all the ingredients must be cut into approximately the same pieces. Cut the cucumber first lengthwise to make long sticks, then cut them across. Children, as a rule, at this moment try to steal a piece. :)

Cut sausage or boiled meat.

And finally, cut the hard-boiled eggs.

We send all products to a bowl. Look what a beauty! Looks quite like spring.

We fill this salad with mayonnaise or sour cream (as you like). We add mustard. Our mustard is not spicy, so we added almost a tablespoon.

Before serving, put the salad in a deep plate or in special cups.

And the final touch. Attention! Let's turn the salad into okroshka! Add kvass or kefir.

Kvass, of course, is best made at home. But if you really want to quickly cook okroshka, then you can take the store.

This is how delicious okroshka we got, and the recipe for cooking is not at all complicated!

Enjoy your meal!

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 perfect classic version It is considered okroshka on homemade kvass.

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

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.

• what kind of meat is put in okroshka

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat - perfect for making okroshka boiled beef, 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. After putting in 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 sour enough, add a pinch citric acid or a drop of table vinegar. Serve sprinkled with herbs.

Earlier on the topic:

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Good afternoon, our dear readers. In the last issue, we talked about how to make delicious homemade kvass. And now we will find out how okroshka is prepared on kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to save yourself from the heat, while eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left a little bit from the refrigerator, cuts it with salad and pours it, for example, with kvass. Here's the crumble.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is for an amateur. Most of all, in the summer we prefer to make okroshka on kvass.

It is better to choose fresh products for okroshka. But kvass is best taken at home, which is well infused. And if there is none, then you can also store it, but it is better to choose natural, on live fermentation. Then okroshka on kvass will turn out what you need.

Here are a few recipes that we make ourselves from time to time. Very tasty and satisfying, we advise you to try such recipes. And let's start with the classics, okroshka with sausage.

The number of ingredients is given for a full three-liter pan. This, of course, without kvass. Well, the amount of kvass is at the discretion, everyone loves it differently, someone thick, someone liquid. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the okroshchnaya mass remains the next day, then it can be stored in the refrigerator. It won't affect the taste in any way.

We will need:

• Boiled sausage - 300 gr;
• Potatoes - 4 - 6 pieces (depending on size);
• Egg - 5 pcs;
• Fresh cucumber - 4 pcs (small);
• Radish - 250 - 300 gr;
• Green onions - a bunch;
• Dill - 0.5 bunch;
• Parsley - 0.5 bunch;
• Grated horseradish - 2 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Salt - to taste;
• Sour cream - for serving;
• Kvass - 1.5 - 2 liters.

Any hostess knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be both very small and extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be about the same. Okroshka is good because it has a lot of things. Therefore, we put "a lot" of everything.

Only high-quality and tasty products will make high-quality and tasty okroshka.

Sausage is better to take without fat. The Ostankinskaya or Doctorskaya variety is well suited, preferably in a natural casing.

Cut it into small cubes.

Sometimes cooked with semi-smoked sausage and even fried. But I believe that this is already for gourmets. Regular boiled sausage is usually used in our okroshka recipe.

Pre-cooked and cooled potatoes cut into medium-sized cubes. In order for it to be easily cut, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all the ingredients to the same size. So the dish will look more aesthetically pleasing.

Step 3

Boil eggs, cool cold water and cut into cubes. To make this easier, use an egg cutter. In this case, the cubes will turn out to be slightly smaller than the others in the cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the tails and on both sides and clean as needed. As mentioned above, it is better to purchase fresh, medium-sized radishes. Such a vegetable is juicy, strong, moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already too bitter, besides, they are often empty inside, and their skin is very tough and fibrous. It is better not to use such a radish in a dish.

The same goes for cucumbers. It is better to take them in medium or small size. Such fruits with a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cucumbers cut into cubes standard size, as other components were also cut.

Step 6

Greens also chop, if necessary, cutting off the rough stems.

Put all the ingredients after cutting into a saucepan.

Cut the green onion as usual, transfer to a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and pour it into the total mass, it will just float in the soup, and taste a little when we eat. The grated onion will release juice, and this juice will nourish literally every piece cut into a tiny mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind it all together. Add a spoon or two, adjust yourself. But I will say right away, even adding two tablespoons of both, you will not feel this in the dish. It won't be sharp.

In general, in the preparation of a real tasty okroshka, there are no extra steps. Everything is necessary and important! Sometimes they say - “What’s the matter, I crumbled everything, but poured kvass ...” I won’t argue, it will also be okroshka, but try to do it once according to the rules, as they have been cooking since ancient times, then you will feel the difference. Not for nothing because it has a name - classic! So, there are certain requirements for its preparation, there are also certain rules for preparation.

Step 9

Now add the pounded mass to the general cutting. Salt to taste and refrigerate for at least 20 minutes to chill the mass.

the resulting mass will be sent to the refrigerator for a short time

Now, as for kvass. In the old days, white unsweetened kvass was prepared specially for the dish, it was prepared from wheat raw materials.

You can also use purchased kvass, but preferably good, live fermentation. But it is advisable to use home-made kvass, of our own production.

The main thing is to cool kvass in the refrigerator.

Well, now that everything is chopped and chilled, it's time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, but someone may want to add. Also, do not forget to put sour cream, it will need to be put on everyone's plate for sure.

Of course, you need bread, fresh herbs. Well, you can put fresh garlic on the table. A bite with brown bread, it will be very tasty!

Divide salad mixture among plates. Do not regret, put more. And pour it with cold kvass, be sure to flavor it with sour cream. Serve immediately and enjoy!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since at present the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.

We will need:

• Boiled veal - 150 gr;
• Chicken fillet - 150 gr;
• Boiled potatoes - 3 - 4 pieces;
• Boiled eggs - 4 - 5 pieces;
• Fresh cucumbers - 4 pcs (medium);
• Green onion - 100 gr;
• Parsley, dill - 50 gr each;
• Sour cream - 1 glass;
• Sugar - 0.5 tsp;
• Salt - to taste;
• Mustard - 0.5 tsp (or to taste);
• Kvass - 1.5 - 2 liters.

Okroshka on kvass according to this recipe is quite versatile, you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you wish.

Boil potatoes and eggs.

Cut all the ingredients into small cubes or sticks. Chop the herbs and chop the green onion. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. The meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour a little kvass, and pour chopped food.

Stir and refrigerate for 30 - 60 minutes to ferment slightly.

Then put a small mass in a plate for each and pour the right amount of kvass chilled in the refrigerator.

Okroshka vegetable.

This okroshka on kvass is very useful, as it contains many vitamins in vegetables. In addition, it is very tasty and we could not just ignore it.

We will need:

• Bread kvass - 1 l;
• Potatoes - 2 pieces;
• Beets - 1 piece;
• Carrots - 1 piece;
• Green onions - 60 g;
• Cucumbers - 2 pieces;
• Sour cream - 2 tablespoons;
• Chicken egg - 2 pieces;
• Sugar - 1 teaspoon;
• Salt to taste;
• Mustard to taste.

Cut boiled and chilled beets, carrots, and fresh cucumbers into small cubes.

Step 2

Grate boiled potatoes.

Step 3

Finely chop the green onion and mash with a spoon, adding a little salt to make it soft and give juice.

Step 4

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Mashed green onions combine with potatoes, yolks, sour cream, sugar, salt, mix it all up, dilute with kvass, put chopped beets and carrots.

When serving, put chopped dill greens in okroshka.

Okroshka on kvass with hunting sausage.

okroshka on kvass with hunting sausage

I especially like this recipe, because it contains my favorite hunting sausages. They give a very spicy taste. I love smoked meats in many dishes, and in okroshka, duck is generally very tasty. I advise everyone to try this recipe.

We will need:

• Potato - 200 g;
• Bread kvass - 1 l;
• Boiled sausage - 100 g;
• Radishes - 2 pieces;
• Cucumbers - 1 piece;
• Hunting sausages - 2 pieces;
• Dill to taste;
• Green onions to taste;
• Chicken egg - 2 pieces.