The best recipe for delicious okroshka - cooking features and reviews. What products are needed for delicious okroshka?

Not only the ingredients of okroshka differ, but also the drink with which it is seasoned. In addition to traditional unsweetened kvass, okroshka is made with mineral water, whey, meat broth, kefir, ayran, tanya, yogurt, beer, brine and even ordinary water. There is no consensus on the correct refueling; it all depends on your preferences.

In the recipes presented, the dressing goes well with the ingredients, but you can replace it to your taste. If you don’t like the tartness of kvass, take mineral water. If you like dairy products, use them. The amazing taste of okroshka can hardly be spoiled.

Just don’t forget: the okroshka must be chilled. So before serving, put it in the refrigerator for at least half an hour.

ru.m.wikipedia.org

Ingredients

4–5 ;
5 boiled eggs;
8–10 radishes;
2–3 fresh cucumbers;
300 g boiled or smoked sausage;
1 bunch of dill;
1 bunch of green onions;
salt - to taste;
sour cream or mayonnaise - to taste;
kvass - to taste.

Preparation

Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Chop the greens. Mix all ingredients and add salt. Add sour cream or mayonnaise, season with kvass and mix again.

ratatui.org

Ingredients

4 boiled egg yolks;
3 tablespoons;
400 g boiled beef;
4–5 radishes;
2–3 fresh cucumbers;
3–4 boiled potatoes;
1 bunch of green onions;
1 bunch of dill;
salt - to taste;
sour cream - to taste;
kvass - to taste.

Preparation

Mix the yolks and mustard until smooth. Cut the meat, radishes and cucumbers into strips, and the peeled potatoes into cubes. Chop the onion and dill.

Mix all ingredients. Add salt, mustard dressing, sour cream and kvass and mix again.

wallpaperscraft.ru

Ingredients

5–6 boiled potatoes;
6 boiled eggs;
4–5 fresh cucumbers;
10–12 ;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
2 smoked chicken legs;
salt - to taste;
a pinch of citric acid;
sour cream - to taste;

Preparation

Cut potatoes and eggs, as well as cucumbers and radishes into cubes. Chop the greens. Remove the skin from the legs and cut the chicken into small pieces.

Mix all ingredients. Add salt, citric acid and sour cream. Pour in mineral water and mix well.

photorecept.ru

Ingredients

250 g pork;
4–5 boiled potatoes;
4–5 boiled eggs;
250 g canned green peas;
250 g canned beans;
2 fresh cucumbers;
½ bunch of green onions;
½ bunch of dill;
salt - to taste;
2 tablespoons sour cream;
3 tablespoons of mayonnaise;
2 tablespoons mustard;
kvass - to taste.

Preparation

Cut into small pieces, place in a preheated frying pan and fry for about 7 minutes, turning occasionally.

Cut potatoes and eggs into cubes. Add peas, beans, diced cucumbers, chopped herbs and cooled meat to them.

Add salt, sour cream, mayonnaise and mustard and stir. Pour in the kvass and mix well again.

cookpad.com

Ingredients

4–5 boiled potatoes;
2-3 boiled eggs;
1–2 fresh cucumbers;
150 g boiled sausage;
1 bunch of dill;
½ lemon;
salt - to taste;
sour cream - to taste;
sparkling mineral water - to taste.

Preparation

Grate the beets. Cut potatoes, eggs, cucumbers and sausage into cubes. Chop the dill.

Mix these ingredients. Add lemon juice, spices, sour cream and mineral water and mix well.

wallpaperscraft.ru

Ingredients

1 bunch of green onions;
½ bunch of parsley;
½ bunch of cilantro;
salt - to taste;
5–6 radishes;
1–2 fresh cucumbers;
4–5 boiled potatoes;
200 g smoked pink salmon;
½ lemon;
ground black pepper - to taste;
a pinch of ground red pepper;
a pinch of sugar;
sour cream - to taste;
kvass - to taste.

Preparation

Finely chop the greens, add salt and lightly mash with a masher until the juice appears. Add diced radishes, cucumbers, eggs, potatoes and pieces of fish to the greens. Then add lemon juice, spices, sour cream and kvass and mix.

bezgotovki.ru

Ingredients

250 g crab sticks;
5–6 radishes;
2–3 fresh cucumbers;
2-3 boiled eggs;
1 tablespoon mustard;
3 tablespoons sour cream;
1 bunch of dill;
salt - to taste;
ground black pepper - to taste;
kvass - to taste.

Preparation

Dice crab sticks, radishes, cucumbers and egg whites. Mix the yolks, mustard, sour cream, chopped dill and spices until smooth. Add mustard sauce and kvass to the chopped ingredients and stir.

rutxt.ru

Ingredients

1–2 fresh cucumbers;
3–4 boiled potatoes;
2-3 boiled eggs;
5–7 cherry tomatoes;
½ bunch of parsley;
½ bunch of dill;
200 g raw squid;
½ lemon;
salt - to taste;
ground black pepper - to taste;
150 g natural yogurt;
still mineral water - to taste.

Preparation

Cut the cucumbers, potatoes and eggs into cubes, and the tomatoes into quarters. Chop the parsley and dill. Place in boiling water for about 30 seconds, cool and cut into cubes.

Mix all ingredients, add lemon juice, spices, yogurt and mineral water and mix well.

wallpaperscraft.ru

Ingredients

2–3 boiled potatoes;
2 cucumbers;
4–5 radishes;
200 g Adyghe cheese;
½ bunch of parsley;
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
¼ lemon;
kefir - to taste.

Preparation

Cut potatoes, cucumbers, radishes and cheese into cubes. Add chopped herbs, spices, lemon juice and kefir and mix well.

postila.ru

Ingredients

200 g of salted mushrooms;
2–3 boiled potatoes;
2-3 boiled eggs;
100 g;
1 bunch of dill;
1 bunch of green onions;
1 tablespoon mustard;
2 tablespoons sour cream;
salt - to taste;
kvass - to taste.

Preparation

Cut the mushrooms, potatoes and egg whites into cubes. Add cabbage and chopped herbs. Mix egg yolks with mustard and sour cream until smooth. Add mustard sauce, salt and kvass to the chopped ingredients and mix well.

Okroshka according to the classic recipe is not like drinking Olivier with kvass! There is not a single person in Russia who does not like okroshka.

It’s hot outside, then cold soup becomes a real salvation, because the original Russian dish is consumed chilled. In addition, the dish contains only fresh and natural products, therefore, the body receives the necessary useful material and vitamins.

The classic okroshka recipe is popular and has been used since ancient times not only in Russia, but also in other Slavic countries. There are many options for its preparation, so we suggest taking a closer look at the step-by-step recipes.

Okroshka according to the classic recipe with sausage on water

To improve the taste, acetic acid is added to the finished dish. Cold soup is low-calorie, tasty and aromatic. A great option for a hot summer day.

Products:

boiled sausage, milk - 0.22 kg;
fresh cucumber - 3-4 pcs.;
eggs - 3 pcs.;
green onions - 45 g;
fresh dill - 25 g;
table salt to taste;
table vinegar (9%) - 2.5 tbsp;
vegetable oil - 25 ml;
boiled, chilled water consistency;
potatoes - 0.4 kg.

Recipe:

Sort the potato tubers by size for the fastest and most uniform cooking. Place the ingredient in a saucepan, fill with water and add a little salt. After boiling, cook for half an hour.

Before draining the liquid, check the product for readiness by piercing it with a knife. If a sharp object passes through the vegetable quite easily, then the component is completely ready, cool it. After time, peel and chop into small cubes.

Wash the eggs and place in a smaller saucepan. Pour in the filtered liquid, add a little salt and boil, after boiling for 10-15 minutes. Cool under running water, cold water. Remove the shell and cut into small cubes or slices.

Chop the sausage and clean cucumbers in the same way as the prepared ingredients. Combine all ingredients in a suitable container, add oil, salt, acid. Mix thoroughly, add water and add finely chopped herbs. Cover and refrigerate for 30 minutes. Summer soup is ready.

Classic okroshka with kvass sausage

This version of the classic okroshka recipe differs from the one described above in that semi-smoked sausage is used instead of milk sausage. Thanks to this, the okroshka turns out spicy and aromatic.

Products:

kvass - 2.7 l;
sour cream - one can, 180 grams;
half-smoked sausage - 180 g;
cucumber - 0.25 kg;
eggs - 3-5 pcs.;
potatoes - 0.35 kg;
greens - 25 grams;
small bunch of dill;
table salt.

Recipe:

Select potatoes of the same size and wash them to remove any dirt. Place in a saucepan, add water and cook after boiling until tender. Cool, peel and chop into small cubes.

Boil the eggs hard-boiled, cool in cold liquid, peel and chop in the same way as tubers.

Remove packaging from sausage product and cut into pieces. Wash fresh herbs, dry and finely chop.

Rinse the cucumbers and cut into cubes. If the skin of the vegetable is thick, then it needs to be peeled off in a thin layer.

Combine all prepared ingredients in a large saucepan and mix thoroughly with sour cream. Add kvass, cover and leave in the refrigerator for half an hour. It is recommended to serve with a slice of black bread, radishes and mustard.

Cold soup is a great dish for every hot day. Instead of kefir and kvass, whey is used, and for meat - sausage product. The whey gives okroshka an unusual sour taste.

Products:

“Doctorskaya” sausage – 270 gr;
whey - 2.5 l;
cucumber - 0.23 kg;
eggs - 3-5 pcs.;
potatoes - 0.45 kg;
dill - 20 gr;
green onions - 45 grams;
parsley - 20 g;
sour cream - 220 g;
lemon - 0.5 pcs.;
garlic - 10 gr.

Recipe:

Wash the purchased vegetables. Boil potatoes and eggs until tender, cool and peel. Cut into medium-sized cubes along with the sausage. Rinse the cucumbers, remove the skin if necessary and cut them similarly to potatoes.

Wash the greens, dry and chop finely. Combine the prepared ingredients in a large saucepan, mix thoroughly with sour cream. Pour in the whey and stir everything again.

Squeeze the juice from the citrus fruit and put it in okroshka along with salt. Stir, cover and refrigerate for 30 minutes.

Delicious okroshka with kefir according to the classic recipe

Okroshka prepared with fermented milk drink turns out to be very satisfying, healthy and tasty. In addition to fresh vegetables, it contains boiled beef. Let's consider step by step recipe preparing a summer dish.

Products:

beef (pulp) - 0.4 kg;
radishes - 5 pcs.;
cucumber - 0.23 kg;
green onions - 45 g;
eggs - 3-4 pcs.;
kefir - 1.8-2 l;
table salt.

Rinse the meat and, if necessary, remove films and tendons. Place in a saucepan, add water and add a little salt. Place on the stove and cook after boiling until done. Carefully remove the ingredient from the broth, cool and chop into medium-sized cubes or slices.

Rinse the radishes and cucumbers and cut into slices. Wash the green onion feathers and chop finely. Boil the eggs until tender in salted liquid, cut into small cubes.

Combine all prepared ingredients in a saucepan, mix thoroughly and add a little salt. Pour in the fermented milk drink, cover and let the dish sit in the refrigerator for half an hour.

If the okroshka turns out thick, then it can be diluted with a little clean, boiled water. Pour into plates and serve.

Worth paying attention:

Classic okroshka with sausage in mineral water (mineral water)

A simple and popular dish of Russian cuisine can be made using mineral water. Cold soup is light and healthy for hot days.

Products:

eggs - 5 pcs.;
sausage “Doctorskaya” - 530 g;
potatoes - 0.5 kg;
cucumbers - 250 g;
radishes - 3-4 pcs.;
sour cream - 60 g;
mayonnaise - 55 g;
dill - 25 g;
green onions - 40 g;
mineral water - 1-2 l.

Recipe:

Wash the eggs, place in a saucepan and fill with water, add a little salt. Place on the stove, after boiling, cook for 10-15 minutes. Cool, remove unedible parts and chop into cubes.

Select potatoes of the same size, wash them from dirt and place them in a saucepan. Pour in filtered liquid and add a little salt. Boil in the skin until tender, cool and peel off the thin skin. Cut similarly to the egg component along with the sausage product.

Wash the cucumbers and radishes and, if necessary, peel off the rough skin into a thin layer and chop finely. Rinse the onion and fresh herbs, shake to remove excess moisture, and chop.

Combine all the ingredients in a large saucepan, add mayonnaise and sour cream, seasonings to taste, stir. Pour in cold mineral water. Serve okroshka with rye bread.

Okroshka with mayonnaise and water

The first dish, prepared with mayonnaise sauce, turns out nourishing and tasty. An excellent option for those who like a combination of fresh vegetables and live kvass.

Products:

ham - 0.35 kg;
potatoes - 0.35 kg;
cucumber - 2-3 pcs.;
eggs - 3-4 pcs.;
green onions - 40 g;
lemon - 1 fruit;
fresh dill - 35 g;
mayonnaise - 200 g;
chilled plain water.

Recipe:

Wash the potatoes from dirt and boil in their skins until tender. Cool, peel and cut into cubes. Hard-boil the eggs in salted water, cool under ice and remove the shells. Chop the prepared products into medium-sized cubes.

Remove any unedible packaging from the ham and cut in the same way as eggs and potatoes. Rinse the cucumbers; if there is hard or bitter skin, cut it off in a thin layer. Finely chop.

Wash and chop the greens and fresh onions. Combine all prepared products in a saucepan, add mayonnaise and stir. Dilute with ice liquid and mix everything again, adding a little salt and freshly squeezed lemon juice. Cover and leave for half an hour. Pour into plates and serve with a slice of black bread.

Important! The amount of cold water is determined depending on the expected consistency.

This is interesting:

Beetroot okroshka (cold beetroot soup)

The main ingredients used are classic ones: beets, pickled and fresh cucumbers, and carrots. To improve the taste, you can add various seasonings and spices to taste.

Products:

egg - 2-3 pcs.;
natural kvass - 0.6 l;
table vinegar - 5 ml;
granulated sugar - 5 g;
carrots - 150 grams;
beets - 0.25 kg;
fresh cucumber - 100 g;
pickled cucumber - 80 grams;
sour cream 20% - 50 g;
green onion feathers - 40 g;
fresh dill - 25 grams;
table salt.

How to prepare beet okroshka according to a traditional recipe?

Wash the beets, peel off the skin in a thin layer. Using a grater to vegetable salads, chop into strips. Place in a saucepan, add a little water, acetic acid. Place on medium heat and simmer for half an hour after boiling, then cool.

Wash the bright root vegetable, peel and boil, chop into cubes. Wash fresh herbs, dry and chop.

Boil the eggs, cool, peel and cut into cubes. Chop the fresh and pickled cucumber in the same way as the other ingredients.

In a separate large saucepan, mix all the prepared products with the mixture, add the beets, add granulated sugar and table salt. Stir well, pour in kvass. It is recommended to serve cold soup with a small piece of ice.

Useful tips on how to cook delicious classic okroshka correctly

In order for the okroshka to turn out tasty and beautiful, it is recommended to follow a few simple rules:

1. Use one type of cutting for all components - slices or cubes. The exception is radishes and cucumbers, which are allowed to be grated. In this case, the products will release juice faster and soak up other components of the summer dish;

2. For meat products, preference should be given to lean varieties of beef, and you can also use sausages (boiled, dairy, semi-smoked, ham);

3. To obtain a richer taste of okroshka, you need to mash the egg yolks with a fork and combine them with natural kvass.

Video recipe for delicious homemade classic okroshka

This is how a simple homemade dish will help you fill up and cool down on a hot summer day. The simplest and most affordable ingredients!

Bon appetit!

Now you are ready for hot summer days, now you know how to cool down with traditional okroshka. You can alternate recipes, surprising your household with a delicious and refreshing soup on the one hand, and saturating the body with healthy and fresh vitamins on the other.

Okroshka is our national dish, just like borscht, Olivier salad or pancakes. The name of the dish itself comes from the word “crumb” and suggests that all components of the dish should be chopped as finely as possible. It is not difficult to prepare it at home.

The first mentions of this dish take us back to barge haulers on the Volga - they say that they were treated to fish. And since the workers had very bad teeth, they had to soak the fish in kvass in order to soften it a little. Over time, they tried to diversify the meager diet - adding radishes, cucumbers, carrots to the fish - in general, everything that grew in their garden. This is how okroshka appeared.

Main ingredients for okroshka

The basis of okroshka is eggs, potatoes, cucumber, radishes, and sausage. Okroshka can be made with kefir, mayonnaise or kvass. However, nowadays there are many unusual and delicious okroshka recipes that every housewife should definitely try to prepare.

Homemade okroshka is the very dish that is most often prepared during the summer heat.

When the sun mercilessly burns outside, we don’t want hot food, so the most the best option— make okroshka for your family. Preparing okroshka will not take you much time, and the dish turns out to be very satisfying and, in addition, healthy. Absolutely everyone will like it.

Experiment with ingredients and dressing. Certainly, traditional recipes homemade okroshka is considered the best. However, don’t be afraid to experiment - look for bright combinations of products that will please your family and friends. Create and share your extraordinary ideas with your friends. Try making the base of the dish not meat, but fish, diversify the dish with seafood. Instead of kvass, you can use beer - let your imagination and taste fly.
Try okroshka with kvass made with your own hands. Preparing kvass at home takes a long time and is also tedious, but it’s still worth a try. Perhaps this recipe will captivate you so much that you will categorically refuse a drink spilled by someone else. Getting ready homemade kvass like this: a kilogram of rye bread is cut into cubes and dried in the oven. Then fill the crackers with 6 liters of hot boiled water and leave for 8 hours. Then strain and add 10 tablespoons of sugar, 30 grams of raisins and 20 grams of dry yeast. Leave the kvass to ferment for 12 hours, and then send it to cool for another similar period of time.
Prepare okroshka using homemade sourdough. If you are not a fan of kvass, try preparing a dish with kefir starter. It is prepared like this: mix kefir with sparkling water in a 1:1 ratio. Add sour cream, salt, squeeze the juice of one lemon, let it brew for a while, and then pour the starter into the future dish.
Don't forget the mustard. Mustard added to okroshka will give the dish an interesting flavor. You just need to do this correctly - take the boiled yolks, grind them with mustard, sugar, and salt, add kvass. You need to pour in the vegetables when the starter has cooled.
Don't get hung up on the ham. As a meat component, you can add veal or beef to okroshka - the dish will turn out more noble. If you still prefer to use sausage, opt for a high-quality product so that the okroshka has a rich taste.
Products must be fresh. Of course, the freshness of the ingredients plays a role important role when preparing any dishes, but for okroshka the quality of the products is especially important. If a dish is prepared from selected fresh vegetables, it will simply melt in your mouth, and if any ingredient turns out to be spoiled, then its bitter taste will ruin all your efforts.

Calorie content of okroshka

Surely those who are on a diet are wondering - can I eat this dish? Of course you can, you just need to choose the right ingredients for cold soup, which are low in calories and contain the correct ratio of proteins, fats and carbohydrates.

Calorie content depends on what ingredients are used in the composition. For example, if a dish is prepared only from vegetables with the addition of eggs, then the calorie content will not exceed 45 kcal.

It should be said that carrots and potatoes cause a quick feeling of hunger. However, radish and cucumber compensate for this well, not allowing carbohydrates to be quickly absorbed. Accordingly, a plate of okroshka promotes a long-lasting feeling of fullness.

A dish prepared using young pork, chicken or game contains 67 kcal. If you don't want to turn the healthiest dish for a treacherous delicacy, use lean meats to prepare it. Fish okroshka has 55 kcal. It is best to use pike perch, sturgeon or cod.

The most delicious okroshka recipes

There are many variations of creating a delicious summer dish. We invite you to take the most common cold soup recipes as a basis and, perhaps, create your own masterpiece.

Classic okroshka with kvass sausage

Ingredients:

potatoes - 4 pcs.;
carrots - 1 pc.;
radishes - 10 pcs.;
fresh cucumbers - 2 pcs.;
eggs - 2 pcs.;
boiled sausage - 300 g;
sour cream - 100 gr;
favorite greens - to taste;
kvass - 1.5-2 l;
salt, mustard - to taste;

How to cook:

Boil potatoes and carrots in their skins, cool, peel and cut into cubes.
Cook the eggs for about ten minutes. To prevent the shell from bursting during cooking, follow two rules: the water in which the eggs are dipped must be heavily salted and boiling. This will allow the eggs to remain intact. To make eggs easy to peel, you need to cool them in cold water. Separate the yolks from the whites. Finely chop the whites and mix the yolks thoroughly with mustard and a small amount of kvass.
Cut the cucumbers and radishes into squares. To make the dish more juicy, chop the ingredients on a fine grater.
Chop the onion and sausage.
Mix everything well, add salt and add the required amount of kvass.
Don't forget to cool the dish thoroughly. Place sour cream and your favorite herbs directly on the plate.

Jewish okroshka - a simple soup recipe

Ingredients:

boiled potatoes - 3 pcs.;
boiled eggs - 4 pcs.;
radishes - 3 pcs.;
cucumber - 3 pcs.;
green onions, dill, parsley, any greens - to taste;
water;
kefir.

How to cook:

We cut all the vegetables into small cubes, chop the greens, and put them in a deep saucepan.
Mix everything, dilute kefir with boiled water, pour in the contents, add salt to your taste.

Mineral water okroshka with green peas

Ingredients:

potatoes and eggs - 3 pcs.;
cucumbers - 2 pcs.;
parsley, green onions, dill - several sprigs each;
green peas - 1 jar;
mustard - 1 tsp;
sour cream - 150 gr;
mayonnaise - 100 gr;
mineral water - 1.5 l;
salt, vinegar - to taste;
ground pepper.

How to cook:

Cut boiled, completely cooled potatoes into cubes.
Boil the eggs hard, cool and chop.
Cucumbers can be cut into cubes or grated on a medium grater.
Drain the liquid from the jar of peas and add them to the pan.
Add chopped herbs, mustard, salt, pepper. Season with sour cream or mayonnaise. Mix.
Pour the mineral water, stirring the contents to understand what thickness you want to achieve. You can add citric acid or vinegar.
Refrigerate the dish before serving.

Mineral water okroshka with radish

Ingredients:

boiled beef - 300 g;
potatoes - 3 pcs.;
green onions, dill - a small bunch;
green radish - 1 pc.;
salt, pepper, vinegar - optional;
mineral water - 1 l;
sour cream - 150 gr.

How to cook:

To make the meat juicy, wait until it cools directly in the broth, and then cut it into small pieces.
Peel the radish and grate it on a medium grater.
Boil the potatoes, cool, cut into cubes.
Chop the greens.
Place everything in a saucepan, add spices, sour cream, pour mineral water and mix well.
Leave to cool for a couple of hours.

Okroshka with kefir

Ingredients:

fresh cucumber;
green onion;
greenery;
egg;
potato;
boiled sausage;
kefir;
radish;
lemon juice or vinegar;
water;
salt.

How to cook:

We determine the proportions of products by eye, based on the desired volume of the dish.
Chop green onions into a deep saucepan, add salt and crush.
Add radish, cucumber and sausage, cut into strips.
Boil the potatoes in their skins, peel them, cut them into cubes, and put them in a saucepan.
Peel the boiled eggs, cube the whites, and knead the yolk with your hands.
Mix everything, add kefir and water, achieving the desired consistency.
Salt the okroshka, add the juice of one lemon or vinegar.
A little granulated sugar added to the dish will give it a wonderful taste and will delight gourmets. Delicious okroshka is ready.

Okroshka on the water

The name of the dish, of course, sounds unappetizing, but in fact the dish has a very interesting taste and many nutritional properties. Yes, and it is not used as a basis pure water, and, for example, water diluted with juice. The juice can be absolutely anything - it doesn’t matter. The taste of the dish becomes magnificent, and there is no need to talk about its benefits - they are obvious.

Ingredients:

fresh tomatoes - 400 gr;
beets - 400 gr;
beef - 250 gr;
potatoes - 2 pcs.;
fresh cucumbers- 2 pcs.;
parsnips - 2 pcs.;
sweet pepper - 3 pcs.;
eggs - 2 pcs.;
green onions, sour cream, tarragon and mustard - to taste.

How to cook:

This option involves the use of beef tenderloin, however, meat cut from the bones is no worse. You can also use offal, tongue or liver, as well as chicken or ham - whatever you like.
Boil the meat, be sure to salt it, and do not forget to remove the foam that forms during the cooking process. Boil eggs, parsnips, potatoes in one bowl, and then cool in the refrigerator. Peppers can be baked either in the microwave or in the oven. When the pepper is baked and cooled, it will be necessary to remove seeds and chop it.
Prepare a dish in advance in which okroshka will be cooked in water, put chopped peppers in it. While the rest of the vegetables are cooling, prepare the filling for the okroshka. We will make it from water and a mixture of beet and tomato juice. Wash the tomatoes, cut them into two parts and salt them well. This will allow the tomato juice to separate better.
Next, we need to squeeze the juice out of the tomatoes - you can do this manually or use a juicer. Grind the beets on the finest grater and collect the released juice. Fill the remaining beet and tomato pulp with one liter of water and put on the fire for about fifteen minutes. Cool the resulting broth, strain it and combine it with the squeezed juice. This is how the freshest filling for the dish is prepared.
We cut the meat, parsnips, fresh cucumbers into strips, peel the potatoes, grate them on a coarse grater, and place them in a dish for okroshka.
We need to separate the egg whites from the yolks, cut into strips, grind the yolks with mustard, add sour cream with any herbs you like. The main condition is that the greens must be chopped very finely. Mix all the products in a saucepan, add tomato dressing, mix thoroughly again. The dish is ready - pour it into plates and treat your loved ones.

Lenten okroshka with mushrooms

Many people in modern world began to fast. However, this is far from easy to do - after all, our favorite products are banned during this time frame. We are prohibited from eating animal products such as milk, meat and eggs.

However, if you delve deeper into the Lenten menu, you will understand that eating tasty and varied food is quite possible. During this period, they become especially popular vegetable dishes- stews, lean soups and salads. They provide the body with vitamins, helping to cope with depression that occurs due to restrictions.

Lenten okroshka is included in the list of permitted foods, since the ingredients for okroshka offered in this recipe are of plant origin.

Ingredients:

salted mushrooms - 8 pcs.;
fresh cucumber - 1 pc.;
white beans - 1/4 cup;
Boil the potatoes, cool, then peel.
In order to properly boil the product, you need to use a lot of water - it should cover the ingredient by at least two fingers. The beans will be ready when they become soft. Please note that the beans should be salted at the very end of cooking. To reduce cooking time, you can use canned food instead of fresh. You just need to drain the water poured into the jar and wash its contents thoroughly.
Cut all the vegetables, apples and mushrooms into equal cubes.
Chop the greens.
Mix all the ingredients well in a saucepan, add all your favorite seasonings and sugar.
Pour in kvass, stir and let cool.

Okroshka is the perfect combination of taste and benefits. Everyone loves this national Russian summer soup. Classic recipe Okroshka is well known. However, the ingredients for kvass okroshka are perfect for kefir okroshka and more. That's why okroshka is that you can crumble anything into it: add meat or fish ingredients, use whey, kefir or mineral water instead of kvass. The whole summer is ahead, you can introduce the most unexpected innovations into a familiar dish by preparing okroshka according to different recipes. They are simple, only a few ingredients and filling are changed.

Youtube.com, Natalia Kim

What products are needed for okroshka

Let's be clear: okroshka requires invigorating, fragrant, sour, but in no case sweet kvass. Store-bought 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 three hours. Strain, cool and get almost the kvass you need.

Okroshka can be prepared with refreshing kvass, there is okroshka with delicate whey, for variety you can cook okroshka with spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. You can also simply fill the okroshka with 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 add chicken or turkey, some people use boiled tongue. If there is no meat, the simplest solution is to cook okroshka with boiled sausage.

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, and radishes. Vegetables need to be cut into equal cubes or strips.

You can put boiled eggs in okroshka, cutting them into cubes, or cut only the white and prepare a 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.

Add green onions, dill, and fresh sorrel to the okroshka. By the way, you can grind green onions with salt. And of course, season the 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., radishes 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Cooking method. Boil potatoes in their jackets. Boil the eggs hard. Cool hot foods. Wash and dry vegetables and herbs. Cut the peeled potatoes and meat (ham) into small cubes. Place in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop them too. It is recommended to mash the yolks with a fork and also put them in a bowl. Green onions and dill should be finely chopped and mashed a little in a cup with salt. Then add to the total mass and mix thoroughly. Serve okroshka doused with kvass and seasoned with sour cream. You can add mustard or grated horseradish to taste.

Meat okroshka

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

Okroshka with kefir

Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radishes 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, 1 teaspoon mustard, sour cream, salt, spices to taste.

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

Vegetable okroshka

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 and onion, mashed with salt. Stir. When serving, put a vegetable side dish on a plate, add salt, add a little mustard and pour kvass. Serve the sour cream separately.

Okroshka with 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., chicken eggs boiled 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.

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

Okroshka with mineral water

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

Cooking method. Cut vegetables, eggs and meat ingredients into cubes or strips. Chop the greens. For dressing, mix half a glass of sour cream with a teaspoon of mustard. If the mineral water okroshka is not sour 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, radishes 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and ground black pepper to taste.

Cooking method:

Step 1. Wash the cucumbers, peel them if necessary (if they are too thick and rough) and cut into small cubes.
Step 2. Hard-boil the eggs, cool, separate the whites from the yolks. Cut the whites into cubes. Grind the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
Step 3. Cut the crab sticks into small pieces.
Step 4. Wash the radishes, dry them with a paper towel, cut off the ends and cut into thin slices.
Step 5. Place all prepared ingredients in a large, deep bowl and mix thoroughly. Pour chilled kvass over the okroshka, season with mustard and sour cream mixture and stir again.

Mushroom okroshka 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 egg 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .

Cooking method:

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

If you suddenly feel a strong desire to refresh yourself with vitamin soup, it means things are moving towards summer and the body requires vegetables and herbs in abundance.

However, there are so many types of such summer stews that you can easily get confused and forget what is added to the classic okroshka and what is added to the original one. So that you don’t “rack your brains” over this question and confuse yourself, we offer you help simple tips and recipes that will always help you out.

Dressing for okroshka: varieties for every taste

Any housewife's okroshka recipe is always somewhat different from the traditional Soviet one. And not only the content of certain products, but also its main ingredient - dressing. Most of us are already accustomed to the fact that as summer approaches, kvass is sold at every turn. This is what we usually add as the base of the soup.

But the good old bread drink may not be at hand, or you just want to try something else instead. So what can you season okroshka with besides kvass?

In fact, there are a great variety of okroshka dressings, and some of them may turn out to be even better than rye kvass.

So, what can you use to season okroshka instead of kvass:

These are primarily fermented milk products: kefir, tan, yogurt, whey, ayran, matsun, sour cream dressing.
No less popular as a dressing are mineral, carbonated or plain filtered water, or water acidified with lemon, vinegar or citric acid.
Fruit and vegetable juices, in particular tomato juice, as well as brines or marinades (they are also very successfully used for seasoning summer soup).
There are such dressings for okroshka that need to be boiled: meat broths, vegetable, fruit or berry decoctions.

Almost any dressing usually requires the addition of sauce. Sauces are added to okroshka to enhance its taste, make it more piquant and aromatic. The most familiar to us are mayonnaise or sour cream.
Some people like other supplements, e.g. tomato sauce, mustard, horseradish, ginger, crumbled egg yolk, cheese sauce. Of course, there are more complex sauces.

From the point of view of usefulness, fermented milk dressing - such as sour cream, kefir or whey - is the most useful for okroshka. But if you are watching your figure, then it is better to use a low-calorie filling made from tan or plain soda.

How to season okroshka correctly?

The dressing in okroshka is one of the main ingredients. It is this that makes its taste original and rich. The dressing usually consists of a liquid and a sauce part.

According to the rules for preparing okroshka, you first need to mix the chopped products with the sauce part, and only then pour in the liquid.

This will allow the sauce to disperse better into the liquid base of the soup. Many of you have probably tried to first add cold kvass to the ingredients, for example, and then add a spoonful of mayonnaise. Mayonnaise in a cold “broth” forms lumps that do not want to dissolve, no matter how much you stir.

Options for dressings for okroshka: simple recipes

There are quite a few varieties of dressings for okroshka. We will definitely tell you about the main and most delicious options below in the article.

Dressing for okroshka with sour cream

1 liter of whey,
100 g sour cream,
1-2 tbsp. horseradish
1-2 tbsp. lemon juice.

To begin with, sliced vegetables should be seasoned with sour cream and horseradish, and only then poured with whey and lemon juice.

Dressing for okroshka with mayonnaise

This recipe is also called “cold borscht”. If you yourself do not preserve beets in a vinegar marinade, then you will certainly find a jar of pickled beets in any large store. It is the beetroot marinade that will give cold borscht that very refined and unique taste.

So, to prepare the dressing we need:

Beetroot marinade from one jar - 0.5 l;
Chilled boiled water– 2-3 l;
Mayonnaise – 2-4 tbsp.

Depending on the amount of okroshka ingredients and the water itself, we adjust the taste by adding salt and marinade.

If necessary, if you like sour okroshka, you can also add lemon juice or diluted vinegar. By the way, beets can also be chopped into okroshka.

Dressing for okroshka with kvass

The classic recipe for seasoning okroshka with kvass is a fairly simple recipe - kvass with mashed yolks and mustard, where the mashed yolk and mustard play the role of a sauce element in the dressing. Mustard in in this case dose at the rate of 1 tsp. per serving of soup.

Dressing for okroshka with kefir

Kefir dressing for okroshka has many recipes. And each “sounds” so delicious that you want to make summer soup again and again, and enjoy its cool taste on a warm day.

Method No. 1

This dressing recipe will not leave garlic lovers indifferent.

For dressing we need 500 g of kefir, 1 glass of water, 2 tbsp. table vinegar, a couple of cloves of garlic, green onions, dill. You can also take a couple of mint leaves.
Greens and garlic with a pinch of salt must first be ground in a separate container. You need to grate until the juice comes out. aromatic herb, and the garlic will not take on the appearance of mush.
Next, mix all the ingredients and pour the resulting dressing over the okroshka.

Method No. 2

A very tasty dressing is made from kefir with grated yolk and mustard.

For 500 g of kefir, 1 glass of water, 2 tbsp. l. table vinegar you will need to prepare a sauce from 4-5 mashed hard-boiled egg yolks and mustard (1-2 tbsp).
Mix the egg-mustard sauce with the main composition of okroshka, and then pour a dressing of kefir mixed with water and vinegar into the soup. Moreover, in this case it will be much better to use highly carbonated water.

What is added to okroshka with kvass

Okroshka with kvass is the most traditional Slavic and everyone’s favorite food. Its integral part is a lot of chopped fresh greens, which can only be found in our beds or in the nearest store.

The composition of the classic summer stew is very simple, here’s what you should add to okroshka with kvass:

boiled potatoes;
boiled eggs;
boiled sausage;
fresh cucumbers;
radish;
assorted greens: green onions, dill, parsley, lettuce, cilantro;
kvass;
mayonnaise or sour cream.

If you ask: is it possible to add carrots to okroshka, then you will hear in response that, of course, you can! Boiled carrots fit perfectly into the classic okroshka with kvass.

Boiled sausage, of course, can be replaced with smoked or boiled poultry (chicken, turkey), pork, beef, rabbit.

You can cut okroshka into prefabricated different types meat.
No matter how strange it may be, there are recipes for okroshka with boiled fish instead of meat. In this case, it is better to take fish with white meat and a small number of bones.

The best options for such cooking are pike perch, cod, telapia, tench, catfish and red varieties of fish: salmon, trout, pink salmon. But even without meat or sausage, okroshka still remains a very tasty and healthy dish.

Instead of meat, you can add mushrooms or boiled beans to the okroshka.
Often you need to add something to the okroshka for acidity, in such a situation lemon juice will come to the rescue, lemon acid or vinegar.
In addition to the main composition, you can put in okroshka: avocado, onions, leeks, Chinese cabbage, Iceberg lettuce, different kinds greens, including young beet leaves, spinach, arugula, etc. Beets, tomatoes, radishes, daikon, apples, mozzarella cheese and hard cheeses - all this can also be part of okroshka. The main thing here is to choose the right ingredients and tasty dressing.

Do they add eggs to okroshka?

The traditional recipe calls for adding crumbled eggs to the okroshka. Usually, chopped protein is added to kvass okroshka, and the yolk is ground and a sauce is prepared from it for dressing.

However, in general, even without poultry products, okroshka will remain an incomparable delicacy, which, moreover, can be offered to vegans and raw foodists.

It’s up to you to decide what should be added to the okroshka and what should be put aside. After all, no one can please your taste better than you yourself.