The season of favorite okroshka has begun! This cold soup comes to us with warmth, the first greenery and the opening of the summer season.
The season of favorite okroshka has begun! This cold soup comes to us with warmth, the first greenery and the opening of the summer season. Fresh and quick to prepare, the soup is not only very healthy, but also budget-friendly.
We reveal the secrets of making real okroshka.
The traditional cold soup of Russian cuisine - okroshka - comes from the verb "crush". For okroshka, the ingredients are crumbled, i.e. finely chopped. The basis is boiled vegetables (often potatoes, less often turnips, rutabaga), fresh herbs, boiled eggs and spicy dressing from pounded egg yolk, black pepper, mustard or horseradish. Traditional okroshka is poured with light home-made kvass, preferably with sourness. The proportions of the soup are simple: vegetables and filling - in half.
Okroshka is cooked with meat, poultry, fish. More often than others, meat okroshka is prepared using several types of boiled meat cut from the bone. As a rule (and this is very convenient) they use meat left over from cooking other dishes. Fish for okroshka is used boiled sweetish: tench, cod, pike perch.
Interesting: in the old days, okroshka was poured with cucumber or cabbage pickle.
Recipe for homemade kvass from rye bread for okroshka:
500 g of rye bread; 50 g live yeast; 4 liters of water; 200 g sugar.
Cut the bread into slices and lightly brown in the oven. Put into a large saucepan. Pour boiling water over bread and leave warm for 5 hours. Then strain, add sugar, add yeast, cover with a thick cloth and leave at room temperature for several hours.
Today, every housewife has her own recipe for okroshka, although it also changes depending on the availability of products. Okroshka is poured with kefir, yogurt, mayonnaise, mineral water, sour milk, vinegar. Sausage is added to okroshka instead of meat. The essence of the dish is simple: from a wide range of products used for okroshka, chop what is at hand.
The main steps for preparing okroshka are:
1. Cut vegetables into small cubes (boiled potatoes, turnips, turnips or carrots and fresh cucumbers). Usually potatoes and cucumbers are used.
2. Mix vegetables with boiled meat, poultry or fish (if you are preparing meat / fish okroshka). As a rule, boiled beef and chicken are used. The meat is cut from the bone, chopped and added to the vegetables. You can combine pig meat and turkey meat, it will turn out delicious. As for fish, choose a sweetish, not bony one (cod, sturgeon, pike perch, tench).
3. Add dressing. This step is usually skipped today. In a small amount of kvass, grind the finished egg yolk with chopped green onions, black pepper and horseradish or mustard. Leave the dressing mixed with vegetables and meat to brew for 30 minutes.
4. Add chopped greens: green onions, parsley, dill, celery.
5. Pour over kvass and serve with sour cream and chopped egg white.
Ingredients for 2 servings:
2 boiled potatoes of medium size; 2 medium cucumbers; a small bunch of green onions; several sprigs of dill; several sprigs of parsley; 3 boiled eggs; 2-3 glasses of light kvass; black pepper to taste; a spoonful of mustard or horseradish; 2 tbsp. l. sour cream.
Peel the boiled potatoes and cucumber and cut into cubes. Rinse and chop the greens, pour into a saucepan, salt, rub lightly with a spoon to let the juice flow. Peel the boiled eggs and separate the whites from the yolks. Rub the yolks with mustard (or horseradish) and ground black pepper in a bowl, adding a little kvass. Combine potatoes, cucumber, herbs and mustard dressing, let steep a little if time permits. Pour over chilled kvass, season with sour cream and serve!
Ingredients (for 6 servings):
300 g boiled or baked chicken; 3 boiled potatoes; 3 hard-boiled eggs; 3 cucumbers; a bunch of green onions; a small bunch of dill; 500 ml of kefir; 500 ml (or less) sparkling water; 1 1/2 tsp salt (or to taste)
Cut the chicken fillet and peeled eggs into cubes. Peel or wash the vegetables, cut into cubes of the same size. Chop greens. Add salt and herbs to the pan, rub a little with a spoon. Then add all dry ingredients, mix and fill with kefir. If you like thick okroshka, you can add very little sparkling water or not add at all. Adjust the amount of water to your liking. Okroshka can be chilled before serving.
For 6 servings of okroshka with sausage you will need:
350 g of milk sausage; 400 g potatoes; 6 eggs; 400 g cucumbers; 350 g radishes; a bunch of green onions; a bunch of dill; 3 art. l. sour cream; salt, black pepper to taste; kvass, mineral water, kefir or whey to taste.
For spiciness, you can grind a spoonful of mustard with pepper and add to the ingredients before pouring kefir or kvass.
Boil potatoes and eggs until tender. Cool and clean. Wash greens and fresh vegetables. Finely chop the onion and dill. Sausage, eggs, boiled and raw vegetables cut into medium identical cubes. Put the mixture of ingredients in bowls, salt, pepper, add half a spoonful of sour cream. Pour cold kvass or kefir, mix.
Ingredients for 2 servings:
2-3 radishes; small cucumber; 1 potato; 1 egg; 50 g sausage; 1 st. l. sour cream and / or mayonnaise; 1 glass of kvass; parsley, dill, green onions to taste; salt, pepper to taste.
Boil potatoes and egg until tender, cool and peel. Wash vegetables and herbs and pat dry with paper towels. Finely chop the greens, put in a large bowl, salt and rub with a spoon to release the juice. By the way, mashed greens will not float on the surface of the okroshka. Cut vegetables, sausage and egg into small cubes. Add to greens. Mix all ingredients with sour cream and/or mayonnaise. Pour in kvass and stir. Ready! Serve okroshka with Borodino bread or in bread. Enjoy!
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