There are no okroshki in the world!
Cold soups are prepared with vegetables, meat, fish and even seafood.
There are a lot of recipes and serving options. But our Russian okroshka is closer to us!
Will we cook?
Russian okroshka - general principles of cooking
By tradition, Russian okroshka is poured with sour kvass. But not always. Often cold soup is prepared on whey, sour milk, or simply diluted with sour cream. In the villages there were recipes for meat okroshki on rich broths. They not only quenched thirst, but also satiated well.
What is usually thrown into the soup:
• cucumbers;
• radish, radish;
• all kinds of greens;
• potatoes;
• eggs;
• meat, poultry or sausage.
A special taste is given to cold soup with acid, which should be contained in kvass. But sometimes the dish turns out to be fresh. In this case, add lemon, vinegar. You can crumble and grind the leaves of sorrel.
Okroshka is seasoned with sour cream, which can be added immediately to the pan or portioned to plates. Often in Russian okroshki add pepper, mustard, horseradish. Spicy sour soups taste good.
Recipe 1: Russian okroshka on bread kvass
For the preparation of Russian okroshka, real kvass is used, but not simple. The drink is prepared on rye breadcrumbs, allowed to wander with raisins and kept in a cold cellar. If there is no such kvass, then use any other.
Ingredients
• 0.7 liters of kvass;
• 3 eggs;
• 2 cucumbers;
• onion 1 small bunch;
• 0.25 kg of cooked sausage;
• sour cream to taste and mustard;
• a little dill.
Cooking
1. Boil hard-boiled eggs. Let cool, then free from the shell and chop finely.
2. Add cucumbers, sausage, greens to the eggs. We cut everything into small cubes.
3. Salt, mix.
4. We lay out the resulting salad in plates.
5. Fill with kvass, stir. The drink needs to be well cooled, it should be icy.
6. Add the hot mustard to the sour cream. We select the amount to your taste.
7. On top, put 1-2 tablespoons of sour cream and immediately send to the table.
Recipe 2: Russian okroshka on beef broth
A variant of a hearty Russian okroshka, which is prepared on meat broth. The soup is saturated, tastes good. To prevent the broth from turning bold, it is better to use beef. The meat will also go to the soup.
Ingredients
• 0.4 kg of beef;
• 5-6 cucumbers;
• 4 eggs;
• 3-4 potatoes;
• 2 bunches of dill;
• 120 ml sour cream;
• 10 radishes;
• 2 bunches of onions.
Cooking
1. Put the beef pulp in a pan, fill it with two liters of purified water and boil for about two hours. Be sure to remove the foam, otherwise the broth will not be transparent.
2. We take out pieces of beef, cool and send in the freezer for an hour. After good cooling, it will be easy to cut them into neat cubes.
3. In the same cubes as meat, cut boiled eggs with potatoes.
4. Add all the greens to the total mass. Onions with dill need to be sorted, washed, chopped finely.
5. We also wash the radish, remove the tips from it and cut it into thin circles or sectors.
6. All the ingredients are mixed and poured with salted, always chilled broth.
7. Sour cream is added to the general pot or individually to the plates.
8. Put the soup to cool for an hour, to taste, you can add lemon juice. In ancient times, cabbage or cucumber pickle was poured in Russia.
Recipe 3: Russian okroshka with beets and carrots
Another rustic version of Russian okroshka on bread kvass. Soup is not quite ordinary, very bright and mouth-watering. All vegetables need to be cooked in advance, you can cool.
Ingredients
• 1.2 liters of sour kvass;
• 0.2 kg of boiled meat or sausage;
• 3 cucumbers;
• 1 bunch of onion and dill;
• 2 boiled beets;
• 2 boiled carrots;
• 3 eggs, also boiled;
• salt and sour cream.
Cooking
1. Clean boiled carrots, cut into cubes.
2. We also crumble the eggs and send to the carrots.
3. Add chopped or grated cucumbers in any way. If the seeds are large or rough skin, then you need to remove.
4. Now meat or sausage. Grind and send to cold soup.
5. Beets need to be cleaned and grated, but large. Sent to the soup.
6. Cut the greens in the usual way, pour over to the rest of the ingredients.
7. Stir together, salt a little.
8. You need to pour okroshka with kvass right away so that the beets color the broth and make the soup more attractive.
9. Sour cream is added to each eater in a plate.
Recipe 4: Russian okroshka on whey
Whey is a by-product in the manufacture of cottage cheese. It is used for baking, drinks, various dishes. In Russia, okroshka was actively prepared on serum. And it turned out no worse than soup with kvass. Check it out?
Ingredients
• serum 1.4 liters;
• four potatoes;
• five cucumbers;
• a couple of bunches of any greenery;
• 0.3 kg of boiled meat;
• three eggs as desired;
• medium bunch of radishes;
• sour cream 250-300 grams;
• salt, vinegar.
Cooking
1. Salt the whey immediately, season with sour cream. We taste it. If there is little acid, then add table vinegar. Can be replaced with lemon juice. We remove the perm in the refrigerator, let it cool.
2. Cut into cubes of small size cooled, boiled potatoes with eggs.
3. At the radish and cucumbers we remove tails, tips, then we grind. Immediately we drop everything into one pan or into a large tureen.
4. We take boiled meat, cut or sort into fibers, transfer to soup.
5. Add any greens. The quantity is unlimited, tasty if there is a lot.
6. Stir all dry ingredients.
7. Fill with chilled whey and set to cool again. After an hour, the soup can be sent to the table.
Recipe 5: Russian okroshka with radish and yogurt "Originally from childhood"
A variant of not all familiar Russian okroshka with radish. But once this version of cold soup was very popular. Radish began to be added much earlier than radish, and even more so sausages. Let's make an old soup?
Ingredients
• liter of yogurt;
• two radishes;
• three cucumbers:
• 0.3 kg of boiled potatoes;
• all greens;
• 0.2 kg of sausage or meat;
• five boiled eggs;
• citric acid, salt.
Cooking
1. The meat is sliced and transferred to a saucepan. Or we use any sausage without adding pieces of bacon.
2. Eggs, boiled potatoes and cucumbers are also cut, tossed in okroshka.
3. Add any greens to your taste, preferably more.
4. We clean two juicy medium-sized radishes and rub. You can cut, but in this case, the slices should be thin, since the root crop is quite hard.
5. Fill okrosh with yogurt. Instead, you can take ordinary kefir, it turns out delicious with fermented baked milk.
6. Take half a liter of ice water and dissolve in it a third of a teaspoon of citric acid. Pour into okroshka.
7. Stir, let it brew a little and everything is ready!
Recipe 6: Russian okroshka "Spring" with pickles
For the preparation of aromatic okroshka, it is not necessary to use only fresh cucumbers. With pickles it turns out no worse. Although such a cold soup is not very refreshing, it tastes very good.
Ingredients
• 0.4 kg of boiled meat;
• 0.4 kg of jacket potatoes;
• 2 liters of kvass;
• 1 bunch of dill;
• 1 bunch of celery;
• 3 pickles;
• sour cream, salt;
• green onion.
Cooking
1. Cut all the greens, send to the pan.
2. Add chopped meat.
3. Peel the potatoes, chopped into cubes and toss into okroshka.
4. Next add the pickles. You can just rub them.
5. We season with kvass, you can add salt to taste if the taste of cucumbers is not enough.
6. Pour the soup. Throw a spoon of sour cream on top and you can take a sample from okroshka.
Recipe 7: Russian okroshka with horseradish
A variant of vigorous Russian okroshka, for which you will need grated horseradish and homemade mustard. A recipe with sausage, but boiled meat can be used if desired.
Ingredients
• 2 potatoes;
• 2 tsp grated horseradish;
• 1.5 liters of kvass;
• 1 bunch of radishes;
• 2-3 cucumbers;
• 2 bunches of greenery;
• 4 boiled eggs;
• 2 tsp mustard;
• sour cream.
Cooking
1. Pour a glass of kvass, add a teaspoon of salt, throw horseradish with mustard and stir well. Leave a dressing for infusion.
2. Cut the radish into thin half rings. If it is large, then a quarter can be rings.
3. Add chopped cucumbers.
4. Next, we throw the chopped potatoes and sausage.
5. We mix everything well, pour in the kvass dressing, and then the rest of the kvass. Stir soup, leave in a cool place for half an hour.
6. We get, we try. If necessary, add salt.
7. We clean the eggs, cut in half and throw in the plates. Pour over the cooked soup, put sour cream on top. Mayonnaise be.
Recipe 8: Russian Meat Okroshka
Another version of okroshka on the broth. But this soup is prepared with the addition of different types of meat products and sausages.
Ingredients
• 0.3 kg of boiled beef;
• 0.2 kg of cooked or smoked sausage;
• 0.3 kg of chicken breast;
• 5 cucumbers;
• 15 radishes;
• 2 liters of broth;
• 200 grams of sour cream;
• 2 bunches of onions;
• 0.5 lemon;
• 1 bunch of dill.
Cooking
1. When cooking beef or chicken left broth. You can use both types, just mix everything. We keep the broth in the refrigerator and be sure to remove the layer of frozen fat.
2. Add salt, pepper to the broth, stir and put in the cold again.
3. Cut all kinds of meat products into strips or cubes.
4. Cucumbers, too, cut into strips, radishes with circles or in any other way.
5. Grind greens in any other way.
6. Pour all the components of the soup with salted broth.
7. Put in plates, put on top a large spoon of sour cream and a few slices of lemon. Done! Separately, you can offer mustard, which is great for meat okroshka.
Russian okroshka - useful tips and tricks
• It happens that okroshka turns out more than you need for lunch. In this case, it is better to put the dry mixture into the container and not dilute the soup completely. The ingredients will survive the storage in the refrigerator until the next day. You can season dry okroshka with mayonnaise or sour cream, served as a salad for dinner.
• Eggs in okroshka often fall apart, pieces lose their neat appearance. To prevent this from happening, you can not mix them with the total mass, but lay them individually in plates. An okroshka with floating halves of boiled eggs looks interesting.
• If cucumbers or radishes are hard, it is best to use a grater and not cut vegetables with a knife. Otherwise, tough pieces will complicate the process of eating and deprive of pleasure.
• Cold soup will be much tastier and more aromatic if you chop all the greens, sprinkle with salt, pepper, and then grind in a bowl with a pestle.
• Lemon is never superfluous in okroshka. You can simply add slices to plates, squeeze juice or throw a little zest for flavor.
• Okroshka can be thrown not only boiled, but also smoked sausage. The taste will be more interesting. Smoked ham goes well with vegetables, but it is better to remove the skin in this case.
