What summer without a traditional okroshka ?! Perhaps in the heat you can’t find better than this dish: it satisfies not only hunger, but also improves your mood.

Okroshka (chopped from the verb - finely chopped) is a traditional dish of national Russian cuisine, cold kvass soup, in the recipe of which the main component is vegetable mass.

According to the recipe, okroshki cold boiled meat or fish in a ratio of 1: 1 can be mixed with this mass. Depending on what is added to the vegetables, we get the okroshka vegetable, meat or fish. So, meat okroshka was not meat specially prepared for it, but the remnants of other meat dishes, mainly meat cut from bones, by the way, as softer and more tender. In the old Russian okroshka, they preferred to combine the meat of piglet, turkey and black grouse, i.e. lean pork, poultry and game. Tench, pike perch are suitable for okroshka fish, because their meat is sweet, neutral and not very bony, of sea fishes - only cod, the most neutral in taste and low-fat and well combined with vegetables and kvass.

A condition for obtaining a good okroshka is also the choice for it of a liquid base, i.e., kvass, and seasoning with spices. Usually for okroshka there is the so-called white okroshny kvass, more acidic than ordinary drinking bread. Kvass must consists of three types of flour: rye, buckwheat and wheat, two types of malt: rye and barley, fermented with prepared yeast with the addition of mint.

The general principle of preparation for any okroshka is

in the following process:

Prepare vegetable thick from neutral vegetables cut into small cubes;

Mix it with meat or fish (if necessary);

Mix with spicy okrochny dressing;

Allow to stand for at least half an hour;

Mix with spicy herbs;

Pour kvass;

Add sour cream and chopped egg white.

In okroshka, you can add finely chopped salted mushrooms or soaked apples.

Okroshka should be cooked exclusively on kvass. However, various varieties of cold soups, also called okroshka, have spread. The following products are used as the liquid base of the soup: whey, beer, diluted vinegar, kefir, ayran, mineral water, meat broth, kombucha, beet broth, cucumber pickle, tomato juice and juices from the vegetable mixture. Some of these dishes have something to do with completely different soups: for example, okroshka on kefir is a variant of the Uzbek cold chalop soup, Botvina is prepared on a candle broth, there is a beer soup with bread soaked in it.

1.Krosha okroshka

For the preparation of okroshka on kvass, a special okroshny kvass is extremely desirable, it can be increasingly found in stores. In the absence of a special one, the usual one is also suitable, most importantly, the kvass should be sour and not sweet - made on rye bread.

Ingredients

• Low-fat meat (in our case - boiled pork) - 300 gr.
• Cool boiled eggs - 3 pcs.
• Boiled potatoes in a peel - 2 pcs.
• Hot mustard - 3 tsp
• Cucumbers - 3 pcs.
• Chives - a bunch (about 200 gr.)
• Dill - half beam
• Salt, sugar to taste
• Sour cream - 1 tbsp. spoon per serving.

Recipe

1. Peel the cucumbers. It is very important to check if the dark end is bitter, otherwise the okroshka will be ruined. We cut either into strips or into cubes. We shift the cucumbers into a bowl, add a little salt.

2. Eggs and potatoes are best boiled the day before. In eggs, we separate the yolks from the proteins. Grind the yolks with mustard, two large pinches of salt and about half a teaspoon of granulated sugar.

3. Egg whites, radishes, potatoes, meat, cut into small cubes.

4. Shred the green onion, slightly salt it.

5. Finely chop the dill.

6. All our ingredients, except for eggs with mustard, are thoroughly mixed in a separate bowl. Ideally, they should be allowed to brew for an hour and a half in the refrigerator.

7. Before serving, put all the crushed components in portions into plates, pour cold kvass, sprinkle with mustard egg and add sour cream.

2. Okroshka on kefir

• 1 liter of kefir
• 2 boiled eggs
• 2-3 cloves of garlic
• 2-3 boiled potatoes
• 100 gr. radish
• 2 medium cucumbers
• 150 gr. cooked sausage
• greens, salt, pepper.

Recipe

1. Finely chop all the ingredients, put them in bulk dishes. Cooked sausage can be replaced with boiled meat, smoked sausage, ham or boiled pork.

2. Salt and pepper all the ingredients to taste, pour kefir, mix thoroughly. If kefir is not thick enough, you can add a few tablespoons of sour cream.

3. Give okroshka a couple of hours to brew in the refrigerator and serve to the table, sprinkled with finely chopped dill.

3. Fish okroshka

• mustard - 1 tsp.
• sour cream - 3 tbsp. l
• egg - 3 pcs.
• radish - 1 pc.
• green onions - 1 bunch
• parsley and dill - 5 branches each
• potatoes - 3 pcs.
• salt to taste
• white fish fillet - 500 g
• bread kvass - 1.5 l
• fresh cucumbers - 3 pcs.

Recipe

1. My fish. Then in a pan we boil some salted water, put fish in it and cook for 8-10 minutes until cooked. We discard boiled fish in a colander, let it cool, then cut into small pieces.

2. Cucumbers and my radish, peel them from the peel. Cucumbers cut into small cubes, three radishes on a fine grater.

3. Onions and herbs, and finely chop.

4. Boil potatoes in their uniforms. Hard boiled eggs. After the potatoes and eggs have cooled, peel them. Cut the potatoes into cubes, chop the eggs finely.

5. Onion is ground with a pestle with salt, sugar and mustard. We breed it with a small amount of kvass.

6. Thoroughly mix the potatoes, eggs, cucumbers and radish, herbs and onion dressing in bulk dishes. Dress them with kvass.

7. Before serving, put the fish slices in okroshka. Serve the dish preferably with sour cream.

4. Serum

Cooking okroshka on whey is one of our favorite domestic summer dishes.

Ingredients

• 5-6 medium jacket potatoes
• green onions
• 200 gr. radish
• 3 boiled eggs
• 2 fresh cucumbers
• 300 gr smoked sausage
• mayonnaise
• lemon acid
• 1.5-2 liters of serum
• greenery.

Recipe

1. We cut all the ingredients into small cubes. Salt, season with mayonnaise.

2. We begin to prepare whey. 1.5 tsp We dilute citric acid in half a glass of warm boiled water and add it little by little to the okroshka, constantly stirring and tasting it. Acid should show up very slightly. That is how, constantly trying okroshka, you can adjust its taste for salt and acid.

3. We give our okroshka on whey to infuse in the refrigerator for 30-40 minutes, and then serve it to the table.

5. Vegetarian Chicken

A recipe for a refreshing okroshka, perfect for fasting and vegetarians.

Ingredients

• 5 tomatoes;
• 3 cucumbers;
• greens (dill. cilantro and basil);
• adyghe cheese (200-250 gr);
• 3 potatoes;
• kvass;
• soy sour cream;
• spices (turmeric, coriander, allspice).

Recipe

1. Tomatoes cut into cubes, cucumbers first straws, then cubes. Adyghe cheese is cut into cubes, followed by exactly the same potatoes.

2. Grind the greens.

3. Pour chopped ingredients into bulk dishes and mix thoroughly.

4. Put in deep plates and fill with kvass.

5. Before serving, add a spoonful of soy sour cream to the table.

6. Abkhaz woman

Sour (fermented) milk - 3-3.5 cups
   water - 1-2 glasses
   green bunch - 50-75 g
   green cucumbers - 150 g
   radish - 50 g
   garlic - 1-2 cloves
   dill greens - 4-5 branches
   eggs - 2 pcs.
   salt and adjika to taste.

Recipe:  Dice the cucumbers, chop the radishes and onions, then put in a saucepan or a deep bowl, pour with sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Boil hard-boiled eggs, chop finely and put in soup. Sprinkle with finely chopped dill before serving.

7. Mushroom okroshka.

bread kvass - 1.5 l,
   salted mushrooms - 400 g,
   potatoes - 250 g
   carrots - 50 g
   green onions - 100 g,
   fresh cucumbers - 200 g,
   sour cream - 200 g,
   eggs - 2 pcs.,
   table mustard - 20 g,
   sugar, salt to taste,
   dill greens.

Recipe:   Wash salted mushrooms with cold water and drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Cook carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with ready mustard and a small amount of sour cream. Chop the protein. Put prepared foods in fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, put sour cream and chopped dill.

8. Okroshka with squid or krill meat.

0.2 kg of boiled squid meat or boiled krill ice cream:
   1.5 l kvass,
   2 boiled eggs
   3 fresh cucumbers
   1/2 cup green onion,
   2 boiled potatoes,
   2-3 tablespoons of sour cream,
   1 teaspoon tablespoon mustard
   1 teaspoon of sugar
   1 bunch of greenery.

Recipe:   Boil squid, eggs and potatoes. Cut the squids into strips, potatoes and eggs into cubes. Grate cucumbers on a coarse grater. Mix everything and add sugar, salt, mustard and chopped greens. Pour kvass and put sour cream.

9. Beetroot okroshka.

green onions
   dill,
   3-4 eggs
   300gr. cucumbers
   a bunch of radishes
   1 boiled beets

Recipe: Finely chop green onion and dill. Put in the dishes in which the okroshka is cooked, salt and slightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radish and boiled beets (finely chopped or grated). Pour kefir.

10. Meat okroshka with clover.

boiled beef - 220 g,
   boiled potatoes - 200 g,
   green onions -120 g,
   cucumbers - 300 g,
   clover leaves - 80 g,
   sour cream - 120 g, eggs * 2 pcs.,
   kvass - 1.4 l
   salt, sugar, mustard to taste.

Recipe:   finely chop the meat, cucumber, potatoes and eggs. Grind chopped onions and young leaves of melilot with salt and table mustard. Stir and pour kvass. Before serving, season with sour cream.

11. Okroshka with smoked sausages.

radish 1 bunch,
   5-6 medium potatoes,
   eggs 2 pcs, fresh cucumbers 4-5 pcs medium size,
   sausages 3-4 pcs (better smoked),
   dill (large bunch),
   green onions
   kvass.

Recipe:   Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash potatoes with a fork (but not mashed potatoes), grind the onion with salt. Mix everything, add dill, salt, add kvass.

12. Okroshka on beer.

Crush 5 hard-boiled eggs, rub them with salt and add a little sugar. Peel 400 g of fresh cucumbers and cut them into cubes. Chop the two onion heads finely. You can also introduce slicing other vegetables to your liking. Pour all products with 1 liter of fresh beer and stir.
   When serving, put sour cream and finely chopped parsley and dill on a plate. Add finely chopped pieces of dried or smoked fish to the beer okroshka.

13. Okroshka from sorrel.

Would need:
   300 grams of sorrel;
   2 pieces of boiled potatoes;
   2 fresh cucumbers;
   sausage or boiled meat 150 grams;
   2 eggs;
   radish 4 pieces;
   a bunch of dill;
   2.5 liters of water;
   salt;
   sour cream.

Cooking:
   Peel the leaves of the sorrel from the petioles, rinse in cold water, throw it on a sieve so that the glass water is finely chopped, put in boiling water, boil for 10 minutes with the lid closed. Strain and cool the resulting broth.
   Potatoes, sausage, eggs, radishes, cucumbers cut into cubes, add chopped greens.
   Add sour cream to the chilled sorrel broth, stir, salt.
   Put the okroshka vegetable base in a plate, pour over the cooked broth, and serve. You can decorate the dish with a circle of boiled egg and fresh herbs.

14. Okroshka "Ural"

Would need:
   5 glasses of bread kvass;
   400 grams of sauerkraut;
2 boiled potatoes;
   2 boiled carrots;
   1 boiled turnip;
   a bunch of green onions;
   3 boiled eggs;
   a bunch of dill;
   sour cream, sugar, salt - to taste.

Cooking:
   Chop cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and grate with salt. Chop the eggs and dill. Everything is mixed up. After that add salt, sugar, kvass. Serve with sour cream.

15. Meat okroshka on kefir.

Would need:
   700 ml of kefir;
   700 ml of boiled water;
   350 g of boiled meat;
   4 fresh cucumbers;
   green onion feathers;
   a tablespoon of sour cream;
   2 hard-boiled eggs;
   a tablespoon of sugar;
   a teaspoon of mustard.

Cooking:
   Cut boiled meat and egg whites into small cubes, chop the onion and grind with salt. Cucumbers and potatoes are cut into medium sized cubes. Mustard is ground with salt and sugar, egg yolk, mixed in kefir. Mix all components, add kefir, dilute with boiled water. Refrigerate for two hours. Before serving, sour cream lies in okroshka, sprinkle with herbs.

16. Okroshka fish on cucumber pickle.

You will need 1, 25 l., Cucumber pickle 1 cup, boiled fish finely chopped 1 cup (tench, perch, pike perch or cod), boiled carrots 2 pcs., Boiled potatoes 2 pcs., Fresh green onion, onion 1 head, cucumber 2 pcs., boiled eggs 3 pcs., lemon, sour cream, salt to taste. Also tarragon 2 tbsp. tablespoons parsley and dill.

It is better to boil the fish in advance and take away from the bones. Finely chop vegetables and mix with fish. Next, you need to make a gas station. To do this, mix chopped parsley, dill, chopped onion and tarragon with brine. Put fish, vegetables in a saucepan or any sufficiently deep container and pour it all with dressing. Give a little insist and then add kvass, salt and pour the lemon juice. Lastly, put sour cream in okroshka, mix everything thoroughly

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Surely there is no such person in our country who would not like okroshka! If there is heat on the street, then this cold soup becomes a real salvation, because this original Russian dish is consumed only in cold form.

And, in addition, the okroshka includes natural vegetables, which means that you will replenish the reserves of minerals and vitamins in the body, delighting your loved ones and yourself with this easy summer culinary masterpiece.

This dish has been prepared in Russia, as in many other Slavic countries, since ancient times. The popularity and versatility of okroshka is huge, which is not surprising, and there are a great many options for its preparation.

Let’s find out - what is included in the basic composition of products and how to make summer refreshing soup tasty and healthy?

There are a lot of options for making this summer cold soup.

From what ingredients it is not prepared! Just pizza, only on domestic material, besides liquid. But still, most often in the composition of okroshka add:

Cucumbers - na constant component of traditional Russian okroshka, which gives this dish a real freshness. They can be added in unlimited quantities, while maintaining a balance between all other ingredients;

Okroshka can also be cooked with tomatoes. To do this, simply peel the ripe tomatoes, cut them into cubes and add to the soup instead of cucumbers or with them.

Radish  - A natural spring vegetable, present in all recipes of okroshka, giving it a constant piquancy and aroma;

Eggs  - are added to the dish very often, and always in boiled and crushed form;

Sausage  - The most commonly used product from meat products that are added to summer soup. Usually a simple boiled sausage is taken, without bacon, or sausage;

Potatoes  - not all people love it as part of okroshka, however, if you have such a desire - add this vegetable, after boiling it in its uniform and cut into cubes;

Greenery -the most basic components are necessarily green onions, and parsley and dill to add flavor.

Of course, there are lots of different cooking options for this wonderful dish. Okroshka is prepared not only on kvass or kefir, but also on whey or sour cream, and even mineral water or plain water. And to make the taste of the dish more vivid, lemon and vinegar are added to it. pepper, salt, and some other spices.

Greens is one of the main ingredients, and the more it is, the better. And do not limit yourself to onions and parsley. In your cold soup, there may be a green salad and wild garlic and basil and cilantro, as well as rhubarb and other fragrant herbs

As part of this article, we will study the most popular recipes for this best summer meal, and then turn on your own culinary imagination - and cook, create, try!

  Cold kvass soup with sausage and radish

This is a classic cooking recipe according to which this dish has been prepared in Russia for hundreds of years.

Ingredients for okroshka:

• sausage - 300 gr.
• radish - 250 gr.
• potatoes - 3 - 4 pcs.
• fresh cucumbers - 4 pcs. (medium in size)
• boiled eggs - 4 - 5 pcs.
• green onions - 100 gr.
• dill and parsley - 50 g each.
• sour cream - 1 cup
• sugar - 0.5 tsp
• salt to taste
• mustard - 0.5 tsp (or to taste)
• kvass - 1.5 - 2 liters

First you need to decide on the sausage. Some people think this way: “Anyway, the total mass will not see what kind of sausage is there, so I’ll buy one that is cheaper ...” Well, what can I say? The choice, of course, is yours, but my advice is - do not skimp! You can’t save much on sausages on 300 grams of good quality, but the taste of your okroshka can be far from ideal!

Choose non-greasy varieties of cooked sausage, such as Doctor's, Ostankino, or, if you like smoked and semi-smoked more, choose it. Someone more likes to cook this dish with sausages - why not ?!

Okroshka can also be made vegetarian - completely without meat or sausage, increasing the number of eggs used, if desired.

How to cook okroshka:

Everything is very simple!

1. Cook potatoes in their “uniforms” and eggs, cut into cubes or not long (1.5 - 2 cm) with straws, as well as cucumbers and sausage.

2. Chop green onions and also chop parsley with dill.

3. Mix sour cream with sugar, mustard and salt.

4. Combine all ingredients, including a mixture of sour cream and mustard. Add a small amount of kvass and leave to refrigerate for about 30 minutes.

Everything, the most delicious summer stew is ready!

Kvass can be replaced with birch sap, there will only be benefits from such a replacement.

We spread the chilled mass in portioned plates, and pour the right amount of kvass, someone likes a thicker soup, and someone gets thinner.

  Step by step recipe for kefir with photo illustrations

An important role in the taste of okroshka is how you cut all the necessary products. If your vegetables are sliced \u200b\u200bbeautifully, in strips and have a mouth-watering appearance, then your dish looks accordingly and causes appetite.

So, let's cook a delicious okroshka on kefir according to the classic recipe.

Required Products:

• kefir - 1 liter;
• water 50 - 600 gr.;
• sausage - 350 gr. (I have 2 types);
• boiled potatoes - 2 pcs.;
• fresh cucumber - 3 pcs.;
• radish - 10 - 12 pcs.;
• boiled eggs - 3 pcs.;
• sour cream - 3 tbsp .;
• citric acid - 1/8 tsp;
• mustard - 1 tsp;
• salt, green onions, dill and parsley;

The sequence of actions:

I chopped radish and cucumbers on a grater for vegetables.

I cut the sausage with a knife, also a straw. The eggs were pre-cooked and cooled, the potatoes were boiled in their “uniform” and then cut into small cubes.

I cut a little bigger onion,

and chopped parsley and dill so much that almost the juice began to stand out

Now you need to make a dressing of sour cream. At first I added about half a teaspoon of salt and a little - on the tip of a teaspoon of citric acid, 1 tsp. sugar and 0.5 tsp mustard. I have it homemade and very vigorous, so if your mustard is weak - add more. It all depends on your taste.

Stir the sauce well and add a little kefir to make the sour cream a little thinner, then it will dissolve better in okroshka.

Put all the chopped ingredients in a pan,

and pour our sauce there,

as well as cold water, about half a liter, then we will look at the consistency.

Add kefir.

You determine the amount of water at your discretion - by how much thick soup you like.

If you make okroshka with kefir alone, it will be very thick, so I always dilute kefir with plain chilled water and the taste is perfect.

Now you need to try the dish for salt and mustard - a pinworm should be felt. Cover and refrigerate for at least half an hour, let stand so that the okroshka is infused and saturated with the aromas of dill, parsley, onion - the smell from them is incomparable!

Kefir can be replaced with yogurt or fermented baked milk. Any fermented milk product will do, even yogurt, the most important thing is to add a little water, and your cold soup will not be too thick.

Everything, the dish is ready, bon appetit!

  Delicious okroshka with chicken meat - video

I hope you now know the answer to the question - how to cook okroshka? We learned what ingredients are in its composition and learned to cook according to classic recipes with sausage and even chicken meat. So what is left to take and do!

Have a nice, hot summer and delicious cold okroshka!

The word "okroshka" is formed from the verb "crumble", that is, finely cut. But the origin of the dish itself is not known for certain.

If the first written mention of kvass dates back to 989, then there is no documentary evidence of who and when came up with okroshka. Its prototype can be called a black radish dish, popular in Ancient Rus, which was finely cut, salted and generously poured with kvass.

A dish remotely resembling an okroshka was also prepared by Volga barge haulers. At lunch, the hard workers were given roach and kvass. The teeth of the barge haulers were not the strongest, and the fish was very dry. The hard workers began to soak the roach in kvass, adding potatoes, radish and other vegetables from the coastal gardens.

Until the 19th century, okroshka was not considered a main course, but an appetizer, and it was prepared from the remains of meat from other dishes. For example, lean pork or poultry. Also used fish: tench, pikeperch, sturgeon. Tasty and not too bony.

But the basis of okroshka is vegetables and kvass. Traditionally, neutral tasting vegetables (turnips, radishes, potatoes) and the so-called white kvass were used, it is more acidic than ordinary bread.

   DmZo / Depositphotos.com

Over the centuries, okroshka has changed a lot. Now, instead of boiled meat, boiled sausage is often used, instead of turnip - radish. Kvass is bought first caught, and many even prefer to eat okroshka with kefir, sparkling water and even beer. But this, as they say, is a completely different story. Our task is to learn how to cook a classic okroshka.

5 components of a real okroshka

1. Meat.  Without it, the okroshka will be empty. To make the dish light and hearty at the same time, use boiled low-fat meat of several varieties. Beef and turkey are good.
2. Vegetables.  In okroshka, a vegetable mass is a canvas on which taste shades of other ingredients should appear. Therefore, it is better to use vegetables without their pronounced taste - potatoes and fresh cucumbers. But, if you like more sharply, you can add more radishes.
3. Greens and spices.  Ingredients indispensable for okroshka are green onions and dill. If desired, you can also add parsley, cilantro and other herbs. She, like vegetables, must be finely chopped. The minimum set of spices is salt and black pepper.
4. Gas station.  Many housewives do not bother and make okroshka without dressing. But in the classic version there is no way without it. You need to grind the egg yolks with sour cream and mustard (or horseradish). You can also add crushed green onions.
5. Kvass.  The less sugar it contains, the more suitable it is for okroshka. Look at the shelves for special baby varieties of kvass or cook it yourself. ideal for okroshka.

Cooking okroshka

Ingredients

• 1 l kvass for okroshka;
• 300 g of boiled beef;
• 3 eggs;
• 2 medium potatoes;
• 2 fresh cucumbers;
• a bunch of green onions and dill;
• a glass of sour cream;
• ½ teaspoon mustard;
• salt and pepper to taste.

Cooking

Boil potatoes and eggs. Wash the cucumbers. Cut vegetables into small cubes. Add chopped green onions and dill to the vegetable mass. Shuffle.

Hard-boiled eggs, peel, separate the protein from the yolk. Crumble the protein too and send it to a bowl of vegetables.

Rub egg yolk with sour cream and mustard. You should get a homogeneous rather thick mass. Pour her vegetables and put in the refrigerator for at least half an hour.

While the okroshka is infused, boil, cool and cut the meat into small pieces. Before serving, it can be added to vegetables, or it can be laid out on plates in portions. You can also salt and pepper the whole dish as a whole or individually.

Pour okroshka with chilled kvass and serve. Add sour cream and green onions, if desired.

Bon Appetit!

lira_joggi / Depositphotos.com

We told you a classic and fairly simple recipe for okroshka. But this dish is also loved by many thanks to its democratic nature. The ingredients can be added and removed at your discretion, and if the desired product was not in the refrigerator, it is easy to replace. This is probably why okroshka has such a huge number of variations.

What okroshka do you prefer? What ingredient do you think this dish is without? And what little life hacks do you know?

In mid-July, when the thermometer demonstrates a critical rise in temperature, the only thing our body craves is cooling. And in the light of the prevalence of cold soups in the summer menu, it will be very useful to find out what okroshka is eaten except for kvass, how to cut it properly and how best to store the finished dish. With our tips, you can not only diversify your refreshing diet, but also beautifully serve traditional Slavic refreshments not only at home, but even at a dinner party.

What you can eat okroshka with

Ever since the appearance of okroshka, its main component was kvass, which was used to fill in stale bread slices, onions and turnips, and subsequently richer food compositions. Today, in addition to kvass, a whole army of culinary ideas is used to fill okroshka.

Kvass

To begin with, it is worth mentioning that not only rye bread drink is used to season okroshka. It can be absolutely any kind of kvass:, and other varieties of sour traditionally Russian drink.

Beet

In addition, beetroot decoction or marinade is very popular in Ukraine and Belarus as a refreshing dressing for summer soup called a cold pot.

If you don’t have pickled beets at hand, you can prepare beetroot dressing yourself at home. Its recipe is very simple and quite quick, and the okroshka itself turns out to be incredibly tasty. To do this, boil the beets, grate it and pour ice water on it. Salt the resulting dressing to taste, add a little vinegar or citric acid and a pinch of sugar.

Read the detailed recipe on our website.

Brine

Water

Chilled water is a classic of the genre. This type of refueling can be used, so to speak, by default. However, water must first be mixed with lemon juice, vinegar or citric acid.

In addition, to give okrosha a vigorous effect of kvass, many home cooks resort to using carbonated or mineral water as a fill. However, water is often used to breed fermented milk products and give the soup a proper liquid consistency.

Dry dressing

Any step-by-step okroshka recipe does not do without sour cream or, in extreme cases, without mayonnaise. These components remain in any form of filling the most important components of summer soups.

To evenly dissolve sour cream or mayonnaise in a liquid dressing, they must first be mixed with the main components that are crumbled into the salad, and then pour everything with kvass, kefir or water.

In addition, there is another additional aromatic additive for okroshka, which is prepared from a mixture of boiled egg yolks (2 pcs.), Grated with mustard (2-4 tsp) or horseradish (2-4 tsp), a pinch of salt and granulated sugar as desired. This dressing will give the finished dish piquancy and mouth-watering piquancy.

Juices and decoctions

In addition, quite surprising types of dressings are often found - fruit infusions and decoctions, in which they even manage to add granulated sugar and lemon juice to taste. Surely such an okroshka also has her fans, and it will be useful to try such a recipe at home. What if we like it.

How to cut okroshka products

The classic Russian okroshka recipe, which along with cucumbers and radishes also uses meat, eggs, greens and potatoes, presents its requirements for chopping ingredients.

• So, according to unspoken regulations, potatoes, the declared meat product and cucumber must be chopped in equal cubic slices.
• It is customary to chop the radish first with thin circles, which are then cut into two halves or quarters, depending on the size of the root crop.
• The greens are simply finely chopped with a knife.
• As for eggs, the yolks are usually used to prepare dressings, where they simply crumple with a fork or rub on a fine grater. Proteins should be cut in the same cubes as the other ingredients, or grated coarsely.

If we turn to the national recipes of foreign summer soups like okroshka, then the technique of grinding components there may differ from ours. Thin strips or sticks are commonly used.

Shelf life of okroshka

When we plan to cook okroshka, we do not limit ourselves to one or two portions, but immediately cut a whole pot of soup for the future, so that a cold dish can be eaten all day, or even tomorrow. However, before you cook okroshka, you need to find out how much it can be stored in the refrigerator.

• You need to start with the fact that a seasoned, so to speak, completely ready-to-eat okroshka is stored much less than just a planed salad option without dressing.
• If in a dry form a salad dressing for summer stew can keep its freshness for two days in the refrigerator in a hermetically sealed container, then okroshka on kvass will not last more than 8 hours.
• And in the case of okroshka on kefir, the shelf life should be limited to 3 hours in order to avoid poisoning.

Storage of okroshka in the freezer

As you know, a freezer can significantly extend the "life" of many products and convenience foods. This begs the new question: is it possible to freeze okroshka?

• Naturally, betraying cryopreservation to okroshka in the form of seasoned soup is an idea, to put it mildly, dubious. But the freezing of individual components for this cold soup is practiced by some housewives. However, if there is no disagreement regarding the quality and taste of thawed greens, then cucumbers and radishes after a snow storage turn into a kind of wet rag, which completely ruins the whole okroshka.

Verdict. Store okroshka in the freezer! Yes, and why, if today even in winter you can find on sale at an affordable price all the necessary ingredients for this treat.

Original okrosha serving

Okroshka is a simple dish that we inherited from peasants, who certainly were the last to think about the beauty of serving it. In our homes, okroshka is also served as the simplest soup, where the only decoration may be sprinkling with finely chopped herbs and a slice of boiled egg in the center of the plate.

But looking at photos from restaurants where this summer soup is offered, you can take note of a few original tricks to increase the level of culinary aesthetics at home.

Integrated feed

The most popular method in restaurants remains the method of complex serving, when you are presented with a separate in-depth container on a tray with shredded okroshka ingredients nicely arranged in the form of a salad with an original decor.

Also included is a small gravy boat or milkman with kefir, kvass or some other type of filling. And also in many restaurants, ice crumbs, mustard or horseradish, sour cream, mayonnaise or some other type of dressing is served in a separate bowl, so that the client can season his summer soup on his own taste.

Ice dishes

Perhaps the most extravagant and original way of serving okroshka is to use ice utensils. Usually people try to make a bowl out of a sufficiently thick layer of frozen water so that the client can slowly enjoy a truly ice-cold soup, without fear that the vessel will quickly leak.

In addition, some culinary stylists went even further and decorated the ice utensils with okroshka ingredients - cucumbers, radishes or greens, freezing them directly in the walls of the tureens.

Soup bowls

And the easiest option is to serve ready-made and seasoned okroshka in soup bowls, with creative carving - decoration.

And in this case, even when ordering a dish, you should make a reservation with the waiter what exactly you want to eat okroshka with, so that the served dish on kefir would not come as a surprise to you when you dreamed of cold kvass.

Okroshka, without a doubt, is the most popular cold summer soup, which has undergone the most dramatic changes in its decades of existence. Cold soup recipes were prepared on a wide variety of bases: from classic kvass to water and kefir, and the composition of the ingredients included vegetables, meat and sausages. We will talk about all the details of how to cook okroshka in different ways.

How to cook okroshka on the water - recipe

Despite the fact that the most authentic is the variation of okroshka using as a basis, most often eaters prepare cold soup on a sour-milk base diluted with water. Sour cream or kefir can act as a sour-milk component, in this recipe we will focus on the first option.

Ingredients:

• water - 1.8 l;
• sour cream - 185 g;
• a handful of dill and onion;
• eggs - 3 pcs.;
• potato tubers (medium) - 3 pcs.;
• fresh cucumber - 3 pcs.;
• ham or sausage - 270 g.

Cooking

Start by boiling potato tubers and eggs. Boil the latter hard, peel and grind. It is better to cook potatoes in their uniforms, and after cleaning, cool and also finely chop. Chop the sausage with fresh cucumber into slices of the same size. Grind the greens. Mix all prepared ingredients together. Dilute sour cream with water and fill with the mixture all prepared ingredients. Season the okroshka and refrigerate before serving.

How to cook a delicious okroshka with kefir?

The second, most popular, variation is prepared on kefir. It is also diluted with water, and for density, if desired, you can add a couple of tablespoons of sour cream or. Also, in this recipe, radish is found among the constituents. You can add it at your own discretion, it gives the okroshka a slight sharpness.

Ingredients:

• a handful of green dill and parsley;
• radish - 6-8 pcs.;
• fresh cucumber - 1 pc.;
• eggs - 4 pcs.;
• potato tubers - 430 g;
• kefir - 715 ml;
• water - 320 ml.

Cooking

After boiling the eggs and potatoes, peel them and chop them randomly. Also finely chop the fresh cucumber. Radish can be grated. Mix vegetables with eggs and fill everything with water and kefir. After mixing, season the taste to taste and serve immediately, with a couple of ice cubes, or after preliminary cooling.

How to cook meat okroshka?

Meat lovers prefer to add not only slices of boiled beef to the soup, but also dilute the sour-milk base with meat broth. In this form, okroshka turns out to be more oily and rich in respect to taste.

Ingredients:

• beef - 840 g;
• potatoes - 320 g;
• eggs - 4 pcs.;
• fresh cucumber (large) - 1 pc.;
• a handful of dill, onion and parsley;
• sour cream - 115 ml;
• kefir - 480 ml;
• meat broth - 230 ml.

Cooking

Boil the beef. In parallel, put the potato tubers and eggs to boil. Dice the chilled meat. Chop eggs together with peeled potatoes. Cut fresh cucumber and herbs. Prepare a mixture of kefir, broth and sour cream and fill it with all the prepared components. Season the okroshka to taste.

Ingredients:

Cooking

After boiling the eggs and potatoes, cut them. With slices of the same size, chop a fresh cucumber and sausage. Grate or chop radish. Mix everything with herbs, add sour cream and mustard. While stirring, dilute the ingredients with kvass and season the soup to taste.