Okroshka takes its rightful place in Russian cooking. This cold soup got its name from the word “crush”, meaning that you can crumble into the dish everything that can be found in the housewife’s house, add kvass, and a refreshing meal is ready! In fact, there are some nuances and subtleties in preparation. I'll tell you about how to cook okroshka.
When preparing okroshka, you need to strive to achieve harmony. It is very important that any of the products (liquid or solid component) complement each other, none of them stand out in taste, but together they form a single whole and have an inherent okrosh taste.
The basis of any okroshka can include kvass, or kefir, yogurt, or whey. There is okroshka on the water. During the hot season, this dish is irreplaceable; it is very refreshing. You can add edible ice to this soup, which is easy to prepare at home in the refrigerator.
A little about the history of okroshka. The first mention of cold soup dates back to the 18th century; for our ancestors it was a favorite simple food. The ingredients for okroshka then were the following: onions, boiled potatoes, cucumbers, rutabaga, turnips, carrots. And only on great and special dates they cooked with pieces of fish or meat, added hard-boiled eggs, or collected mushrooms. Kvass was also not always available, and not in every family. Cabbage or cucumber pickle, sour milk, and whey helped. But dressing for okroshka was a must in any home. The dressing consisted of mustard, horseradish, sour cream (whey) with the addition of herbs (dill, parsley, garlic, celery).
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How to cook okroshka with kefir
Content
Ingredients:
- boiled meat (chicken or beef) - 150 g,
- kefir - 1 liter,
- chopped green onion - 3 tbsp. spoons,
- radishes - 2 pcs.
- cucumber - 1 piece,
- boiled egg - 1 piece,
- salt and sugar to taste.
Prepare the meat - boil it, cut it cold into small cubes, pour kefir.
Cut the radish, cucumber, egg into thin cubes, add and mix.
Grind the onion with a small amount of salt until the juice appears, add to the okroshka.
Season the okroshka with chopped dill, a pinch of sugar and salt to taste. To cool, place the dish in the refrigerator for half an hour, then you can serve directly to the table.
Traditional monastery okroshka
Ingredients
- Light bread kvass – 1 liter + –
- Radishes - 8-10 pcs. + —
- Potatoes – 6 tubers + –
- Fresh cucumbers - 4 pcs. + —
- Onions with feathers (greens) - 1-2 bunches + -
- Dill greens – 1 bunch + –
- Parsley (leaves) – 1 bunch + –
- Horseradish root (jar) - 4 tbsp. + —
- Salt - to taste + -
- White granulated sugar - 3 tsp. + —
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How to make okroshka correctly
Studying ancient okroshka recipes, you can come across the most unusual and very original options. This dietary and truly healthy and very healing and light dish was the main treat for the monks during Lent.
This soup is the easiest and fastest to prepare, and you can make it at home in just 20 minutes.
- We wash the potato tubers, put them in a plastic bag, into which we also pour 1-2 tbsp. water and tie it tightly with a knot. We make 1-2 small punctures in the bag and at maximum power, cook the potatoes in the microwave for 10 minutes.
- Meanwhile, wash the radishes, cucumbers and all the greens. We cut off the ends with the “tails” from the vegetables and chop the fruits into medium-sized cubes, finely chop the greens with a knife and mix everything in a common deep bowl.
- Peel the boiled and cooled potatoes, cut them into cubes and add them to the rest of the ingredients.
- Season the okroshka mixture with horseradish, salt and sugar, then pour the chilled kvass into the bowl and mix everything.
Monastery-style okroshka is ready!
Also in the annals of culinary history there is another version of monastic okroshka, intended for the first days after fasting, so that the body gradually gets used to protein foods.
This okroshka is prepared in exactly the same way as the above option, but adds 4-5 hard-boiled and diced eggs and 5 tbsp. low-fat sour cream.
Vegetable okroshka
- cucumber pickle - half a glass,
- boiled potatoes - 3 pcs.
- fresh cucumber - 2 pcs.
- hard boiled eggs - 2 pcs,
- boiled turnips - 2 pieces (small),
- chilled bread kvass - 1 liter,
- mustard - 0.5 teaspoons,
- ground black pepper - a pinch,
- greens (parsley, dill), green onions, salt, sour cream - to taste.
Cut turnips, potatoes, cucumbers into cubes and mix in a saucepan. Chop the green onion, dill, and parsley with a knife, combine them together, pour in the cucumber pickle, season with pepper, mustard, stir with a wooden spoon, leave to steep for 30 minutes, then combine with the prepared vegetables. Pour chilled kvass, add chopped eggs, season with sour cream. Lenten and tasty okroshka is prepared.
How to cook a simple okroshka
Every housewife's “ordinary okroshka” soup is included in the simplest and most delicious recipes, because the correct preparation of this stew does not take much time, the ingredients for it are all easily accessible, and this light soup tastes just great!
And, despite the fact that there are a lot of different recipes with photos of this summer dish on the Internet today, they will never be able to compete with real okroshka, and that’s a fact.
Ingredients
- Potatoes - 3-4 tubers;
- Boiled milk sausage - 0.3 kg;
- Chicken egg – 4 pcs.;
- Long cucumber – 1 pc.;
- Radishes – 5-7 pcs.;
- Green onions – 1 bunch;
- Finely chopped dill – 3 tbsp. with a slide;
- Salt - ½-1 tsp;
- Low-fat kefir – 0.5 l;
- Sparkling water – 1-2 glasses.
How to make simple okroshka correctly
- Boil the potatoes in their skins for 20 minutes, then cool, peel and chop into medium-sized cubes together with the sausage.
- Boil the eggs hard for 17 minutes, after which we keep them in ice water for 10 minutes, and as soon as they cool, peel them and chop them into small slices with a knife.
- Wash the radishes and cucumber and cut them into the same cubes as the potatoes.
- Rinse all the greens, shake off drops of water and finely chop with a knife.
- We combine all the ingredients, salt and season with kefir, and then soda. You can adjust the thickness of the okroshka with your own hands using the amount of water.
So easily and simply we got the most authentic and most correct okroshka according to the classic recipe. You won’t find a tastier summer dish than this one. And even in winter, this fresh treat does not lose its relevance.
Recipe for okroshka with kvass and sausage
To begin with, I will tell you about the necessary list of products, then how to prepare okroshka.
For 1 liter of kvass you will need:
- low-fat sausage -300 gr,
- fresh cucumbers - 2 pcs.
- green onion - a bunch,
- boiled eggs - 2 pcs,
- salt, pepper, mayonnaise, garlic - to taste.
Finely chop the sausage, cucumbers, green onions, eggs, arrange on plates, add kvass. Mash the garlic and combine with mayonnaise. We put a little garlic dressing in each plate so that the garlic does not overwhelm the taste of the other products.
Ingredients for okroshka on tan
There is another very successful recipe for okroshka, this version of the soup is called okroshka on tane, by the way, tane is made from cow or goat milk with the addition of lactic acid bacteria.
To prepare it you will need the following ingredients: 200 grams of chicken fillet, maybe breasts, 350 grams of potatoes, 200 grams of fresh cucumbers, 30 grams of green onions, 4 chicken eggs, 150 grams of radishes, 10 grams of dill, 900 ml of kefir, 2 teaspoons. spoons of mustard, salt to taste.
Okroshka with beer
Over time, admirers of cold soups made their own changes, changing many of the components of the classic okroshka; some like it with water, some don’t like sausage, and some like it only with meat. And there are also those who use beer instead of kvass, believing that this is the Russian recipe! I’ll also include this recipe if anyone wants to make it.
- light beer - 2 glasses,
- seedless raisins - 3 tbsp. spoons,
- black bread - 2 pieces,
- lemon - 2 slices,
- sugar - 1 tbsp. spoon,
- cinnamon - to taste.
Pour beer over raisins and leave to stand for several hours.
Then add lemon, cut into small cubes, cinnamon, sugar.
Dry the pieces of bread in a toaster or oven, grate them, and add them to the beer mixture. You can use ready-made crackers in bags that are sold in stores.
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Recipe for okroshka on kefir with beets
Next, add salt to taste and chilled sour cream to the bowl with the food. Then all components are poured with cold kefir and it is desirable that it has a low fat content. You can also fill these products with whey or kvass. However, with kefir the taste is more delicate and very light. This okroshka will be good in warm sunny weather. When it's hot outside, this soup will bring long-awaited freshness. Before serving, it is advisable to put the okroshka in the refrigerator for 15 minutes.
The second recipe that will be offered is a version of okroshka on kefir with beets. This dish is a very refreshing summer soup. It can serve as a salvation in the sultry heat.
To prepare this okroshka you will need the following ingredients:
1 liter of kefir, one fresh cucumber, one medium beet, one large potato, 4 chicken eggs, 200 grams of boiled sausage, 5 grams of dill, 100 grams of green onions, 500 ml of boiled water, 0.5 teaspoon. spoons of mustard, salt to taste, 40 grams of sour cream, ground black pepper to taste.
Boil potatoes, eggs and beets, finely chop the potatoes and eggs, and grate the beets. Onions and dill are finely chopped and pounded in a small container along with salt. Then added to the rest of the ingredients. Pre-cut sausage and cucumber into small cubes. Then everything is filled with kefir and chilled water, salt and pepper are added to taste, and do not forget to add mustard.
Recipe with water and mayonnaise
Many people don’t understand how you can eat it on water? But it's simple. Try making it a little and you will realize that it is just as tasty as the one you are used to eating.
Ingredients:
- Cucumber – 2 pcs.;
- Radishes – 10 pcs.;
- White radish – 1 pc.;
- Green onion – 50 gr.;
- Dill – 30 gr.;
- Sausage – 300 gr.;
- Potatoes – 6 pcs.;
- Chicken egg – 6 pcs.;
- Mayonnaise – 450 gr.;
- Sour cream – 450 gr.;
- Water – 3 l.;
- Mustard – 1.5 teaspoons;
- Citric acid – 1 tablespoon;
- Salt – 1 tablespoon;
- Sugar – 1 tablespoon.
1. Prepare the necessary ingredients in advance. Boil the jacket potatoes and eggs until tender. Cool and remove the peel and shells. Boil water and cool. Wash the onions, dill, cucumbers, radishes, and peel them if necessary. Be sure to dry with paper towels.
2. Finely chop the greens and mash them with your hands. transfer to a deep saucepan in which we will knead the okroshka.
3. Cut cucumbers, radishes, sausage, eggs and potatoes into small cubes. Off to the greens.
4. Three radishes on a coarse grater. You can also use a Korean carrot shredder.
5. Add sour cream, mayonnaise, and mustard to the crushed products. Mix well.
6. Pour some water into a glass or bowl, and pour the rest into a pan and stir.
7. Dissolve salt, sugar and citric acid in a container with water. Mix again and serve.
Okroshka on kvass with fish
To prepare okroshka with fish, you can use any lightly salted fish, so delicious okroshka is obtained from lightly salted salmon.
Ingredients
For the fish okroshka recipe you will need the following products:
- 170 g lightly salted salmon or other lightly salted fish
- 4 medium size potatoes
- 4 eggs
- 4-5 pieces of fresh medium-sized cucumbers
- 1 medium sized onion
- sour cream - 200 g
- dill and green onion - a small bunch each
- kvass - 1.5 l
- salt to taste
How to cook okroshka on kvass with salted fish
- Boil the potatoes until tender, and hard-boil the eggs.
- Cut peeled boiled potatoes, onions into small cubes (it is better to take sweet varieties, or pour boiling water over regular onions so that all the bitterness comes out of them), salmon, and cucumbers.
- Chop the dill and eggs separately.
- Mix all the ingredients (except eggs and dill, we will put them last in the okroshka), add salt to taste.
Just don’t overdo it, salmon also adds a salty note to the okroshka.
- Pour kvass over the okroshka with fish, serve chilled, crumble the herbs and eggs and add sour cream.
Bon appetit!
Diet okroshka on kefir with radishes (recipe for weight loss)
Okroshka
Ingredients required:
- kefir 1% – 900 ml,
- mineral water - a glass (kefir and mineral water can be replaced with an appropriate amount of ayran; in this case, you should not add salt to the dish),
- radish - bunch,
- cucumber - two medium sizes,
- green onions, parsley, dill - a small bunch each,
- salt - to taste.
Cooking process:
- Wash and cut the radishes and cucumbers into small cubes or slices.
- Chop the greens.
- Place everything in a bowl or pan, add salt, add kefir and mineral water, stir and serve. Cold soup prepared according to this recipe turns out to be very healthy, low-calorie, and helps improve digestion and weight loss. Suitable for those who do not eat meat. So this okrosheka can be considered vegetarian. Strictly speaking, any vegetable okroshka, especially if made with kvass, can be served to vegetarians - they will like it, of course, if you exclude eggs, which many “vegans” do not eat.
Classic okroshka on kvass with sausage - step-by-step recipe with photos
Okroshka is seasoned with sour cream or mayonnaise. I mix sour cream and mayonnaise in half. I advise you to prepare homemade mayonnaise according to my recipe. It is healthy and tasty, and can be prepared in three minutes. If you use kvass from the store, then try to choose live, non-carbonated bread kvass.
Botvinya is another type of cold soup. The soup's name comes from the Russian word "botva", which means "leafy tops of root vegetables", and, true to its name, it is made with the leafy tops of baby beets, sorrel, onions, dill, cucumbers and two types of kvass. Then add mustard, garlic and horseradish. The vegetables are rubbed through a sieve and poured with kvass.
For a thousand years, Shki has been the main first course of Russian cuisine. Although tastes have changed, he has steadily made his way through several eras. Shki knew no boundaries of social class, and even if the rich had richer ingredients, and the poor consisted exclusively of cabbage and onions, all these "poor" and "rich" variations were prepared in the same tradition. The unique taste of this cabbage soup came from the fact that after cooking it was left to cook in a Russian oven. The “spirit of shekha” was inseparable from the Russian hut.
As always, I have enough food for a large 3-liter pan. This does not include kvass. Makes approximately 10 servings. We love thick okroshka. For those who find this too much, cut the amount of food in half.
Classic okroshka with kvass sausage - general principles of preparation
Many Russian proverbs are associated with this soup, such as “Shki and porridge is our food.” It can be eaten regularly and at any time of the year.
- Cabbage.
- Roots, basil or parsley root.
- Spices.
- Acidic components.
When this soup is served, sour cream is added.
In the past, this name was first given to thick meat broths, followed by chicken. Beginning in the 15th century, fish was increasingly used to prepare fish soup, thus creating a dish that had a distinctive taste among soups.
A minimum of vegetables are added to the preparation, and in classical cuisine, ukha is simply a rich fish broth that serves to accompany fish pies. These days it is most often a fish soup made from potatoes and other vegetables. Traditionally, a wide range of freshwater fish are used.
Sausage can be replaced with ham, carbonate or boiled pork. Boiled meat or chicken is perfect. If you don’t like store-bought sausage at all, try making it yourself. Here are my delicious recipes. What a wonderful cold, refreshing dish this turned out to be. Your family and guests will definitely appreciate it.
And another interesting option for those who love spicy okroshka with horseradish from the video channel Cooking at Home
Rassolnik is a hot soup in a salty, sour cucumber base. Around this time, it was joined by the name rassolnik, which comes from the Russian word rassol, meaning "brine." It is known that pickle water was used as a base for soups no later than the 15th century. Its concentration and relationship with other liquids and components of soups gave rise to different soups: solyanka, shkhi and, of course, rassolnik. The latter are moderately sour, salty soups with a pickled cucumber base. Some are vegetarian, but more often with products such as veal or beef kidney or whole poultry giblets.
Okroshka on kvass with radishes and sausage (modern recipe)
Okroshka
How to make okroshka with sausage? Almost the same as the classic okroshka with kvass, but this will be a modern recipe. To prepare this cold soup, you can use any bread kvass; you need to take a little more of it than according to the previous recipe - about one and a half liters, because the volume of “solid” ingredients will also increase due to the use of sausage. Boiled sausage (“Doctorskaya”, “Ostankinskaya”, “Lyubitelskaya”, “Chaynaya”, etc.) is best; you will need 250-350 g of it.
Classic okroshka: recipe
- Potatoes – 4-5 pcs.
- eggs – 5 pcs.
- radishes – 8-10 pcs.
- fresh cucumbers – 2-3 pcs.
- boiled or smoked sausage – 300 g
- bunch of dill
- bunch of green onions
- salt to taste
- sour cream or mayonnaise - to taste
- kvass - to taste (about 1-1.5 l)
Boil potatoes and eggs, cool and peel. Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Chop the greens. Mix all ingredients and add salt. Place everything in a bowl, pour in kvass and sprinkle with herbs. Serve with sour cream.
