As I promised, after the cold beetroot soup, the recipe for which can be read on the page: "", my article today is dedicated to okroshka.

I think that everyone has eaten it at least once, and in different variations. After all, the recipe for okroshka largely depends on the country, culinary traditions, and taste preferences.

In Rus', from time immemorial, okroshka was prepared with kvass. In Bulgaria and nearby regions, okroshka is prepared with kefir, and it is called tarator there. In the Caucasus, okroshka is made with sour milk or matsun. Okroshka made with mayonnaise is now popular.

In Kazakhstan, okroshka is prepared differently, because many nationalities live here. And recently it has been very popular among us okroshka on tan.

Tan is a fermented milk drink made from cow or goat milk with the addition of a special starter, which consists of thermophilic cultures and Bulgarian bacillus. To put it simply, this is a special lacto-fermenting yeast.

Tan is something between milk and very liquid kefir, diluted with salted water. Moreover, tan is a carbonated drink.

Tang is widespread in Transcaucasia. But here in Kazakhstan, you can buy it in almost any store. Therefore, I believe that this is our drink. It is on this tan that we will prepare okroshka today.

What will we use to prepare okroshka on tan?

To prepare okroshka on the dance floor, you will need:

• medium potatoes – 5 pcs.;
• fresh cucumbers – 3 pcs.;
• eggs – 3 pcs.;
• radishes – 2 pcs.;
• smoked horse meat sausage – 200 g;
• dill - a small bunch;
• salt - to taste;
• tan - 1.5-2 l;
• sour cream - to taste.

How to cook okroshka on tan

First boil the potatoes and cool. Boil hard-boiled eggs. To do this, they need to be cooked for 10-12 minutes. When the potatoes and eggs have cooled, you can start preparing the okroshka.

Take a 3 liter saucepan. Cut the potatoes into cubes and place in a saucepan. Peel the eggs, chop with a fork and add to the potatoes.

Grate the cucumbers on a medium grater. If you don’t have one, then cut into thin strips. You shouldn’t grind them too much – they should feel good in the okroshka. Place in a saucepan.

Grate the radishes using the same grater and add to the rest of the ingredients. There is no need to add a lot of radishes, as tan gives the okroshka its sharpness. If someone doesn’t like radishes, then you can safely do without them. Finely chop the dill and place in a saucepan.

Cut the sausage into short strips and send it there. In this recipe I used Muslim sausage with horse meat. I like her very much. And it goes well with tan. And you can use any sausage. But it’s better to take smoked one, since it’s what gives okroshka its Asian piquancy.

Little remains to be done. Carefully open the tank. Don't forget that it's carbonated, so it needs to be cooled first, and you shouldn't shake it. Pour into a saucepan. It will immediately begin to bubble due to the presence of carbon dioxide in it. But that's the beauty of it.

Stir the okroshka. Add salt to taste. Did you notice that the recipe does not include vinegar or citric acid? The fact is that okroshka is already sour. And it’s very similar to okroshka made with kvass.

Mix everything well. If the okroshka turns out thick, you can add a little boiled ice water.
Okroshka on the tan is ready! All that remains is to pour it into plates and add sour cream to taste. But this is optional.

Bon appetit!

Okroshka with tan or ayran is one of my favorite recipes. With this fermented milk drink, okroshka becomes the most refreshing and tasty. Ayran goes well with vegetables. And, of course, such okroshka is very good for health.

To prepare it you can use meat, sausage, chicken. I made it with boiled beef, in my opinion, this is the most delicious option.

Okroshka on tan is the lowest in calories - only fifty to fifty-five kcal per hundred grams.

Tan can be carbonated or still; if you bought a drink without carbon, you can add a little mineral water to it for a more interesting taste.

How to cook okroshka on tan or ayran

Okroshka composition:

• Any meat (I have beef) - two hundred grams,
• Two eggs,
• A small bunch of green onions, dill, parsley,
• Two hundred grams of radish,
• One hundred grams of cucumber,
• Two hundred grams of potatoes,
• Salt.

1. First, finely chop the onion and mash it with a masher.

2. Grate the cucumber.

3. Cut the boiled potatoes into cubes.

4. Add chopped radishes.

5. Cut the egg.

6. Chop the boiled beef and add to the plate.

7. Add finely chopped greens.

8. Place in portions on plates and top with ayran or tan.

9. The delicious okroshka is ready. You can let it sit in the refrigerator for an hour for better flavor!

Okroshka on tan or ayran with sausage

And yet okroshka is associated with sausage. In addition, it is easier to cook with sausage than with meat - after all, you cook the meat for a long time, and you can simply take the sausage and cut it.

Products:

• Tan or Ayran – 1 liter,
• Potatoes – 4 pcs.,
• Eggs – 3 pcs.,
• Small cucumbers – 3 pcs.,
• Greens (onion, dill),
• Boiled sausage – 350 gr.,
• Salt, seasonings.

1. First, boil the eggs and potatoes, cool and peel.

2. Finely chop the greens and grind with a teaspoon of salt.

3. Cut or grate the cucumbers on a coarse grater.

4. Cut radishes, potatoes, eggs, sausage.

5. Mix all ingredients.

6. Fill with tan or ayran. Taste for salt.

Traditional Russian okroshka is delicious not only with kvass, but also with fermented milk drinks, such as tan (as well as ayran, kefir, whey). Select the thickness of the okroshka portion according to your taste or according to the wishes of your household: more base or more tan.

Okroshka can be made from just vegetables, eggs and herbs, but many people like meat options. As meat, the usual doctor's sausage and boiled beef are suitable for the tan version. Do not skimp on greens, usually dill and onions, but try arugula and fresh spinach.

For okroshka on tan, prepare the ingredients according to the list.

Tan is suitable both carbonated and non-carbonated, with cow's or goat's milk. Eggs and potatoes for okroshka need to be boiled and cooled in advance. I suggest steaming the potatoes, 20-25 minutes will be enough for medium-sized ones.

Peel the potatoes and eggs and dice them.

Sometimes I don’t add potatoes to my portion...

I have met and tried options in which the eggs are either rubbed or cut into four pieces lengthwise, but I still like the “small cube” option the most.

Finely chop the fresh herbs.

Cut the meat or sausage and cucumbers into cubes in the same way. The most delicious for me are summer, small cucumbers with pimples.

Mix all the ingredients together. Before serving, store the okroshka preparation in the refrigerator, do not add salt in advance, otherwise the cucumbers and herbs will become unappetizingly soggy.

When serving, pour the required amount of thana into the portions. Salt, ground pepper - optional and to taste.

Okroshka on tan is ready.

Bon appetit!

Among the many options for preparing cold soups, a dish prepared with this fermented milk product stands out in a special way. We present to your attention a step-by-step recipe with photos, thanks to which you get a delicious, refreshing okroshka on tan, which will save you in the summer heat. The soup has a great refreshing effect due to the addition of sour carbonated Transcaucasian dressing.

The traditional Armenian drink is made from cow's or goat's milk with the addition of a special starter that gives the tan its sparkling bubbles. Okroshka with tan has a more sour taste than one cooked with kvass, which is why most okroshka fans believe that the most delicious and refreshing cold soup is made with tan.

Calorie content of okroshka on tan

The calorie content and nutritional value of okroshka on tan is calculated for 100 grams of ready-made cold soup. The data given in the table are calculated for okroshka prepared with tan, with the addition of chicken breast fillet, eggs and potatoes. The caloric content and nutritional value shown are approximate and may vary significantly depending on the ingredients used.

How to cook okroshka on tan

Making okroshka with tan is no more difficult than with any other drink. In this step-by-step photo recipe, we will not add sausage, which has already become a classic ingredient, but will replace it with healthier chicken meat.

Ingredients:

• Tan - 1 l.
• Chicken breast fillet - 200 gr.
• Potatoes - 3 tubers
• Cucumber - 4 pcs.
• Egg - 4 pcs.
• Radishes - 4 pcs.
• Dill - 40 gr.
• Green onions - 40 gr.
• Mustard - 2 tsp.

Step 1.

First, you should deal with the ingredients that require heat treatment. We put aside everything that we will boil: potatoes, chicken and eggs.

Boil the potatoes in their skins, after thoroughly washing them. Then cool and remove the peel. Cut into small cubes of equal size.

Step 2.

Boil the eggs hard in salted water, then cool with cold water and peel. Separate the yolks and whites, then finely chop the whites.

Step 3.

Mash the egg yolk with a fork or grate it on a fine grater, place it in a separate plate and add mustard.

Step 4.

Boil the chicken breast fillet until tender, then let it cool and chop it into small pieces.

Step 5.

Wash fresh cucumbers thoroughly. If they are bitter, you should remove the peel and then cut into small cubes.

Step 6.

Wash the radish and chop finely. The pieces should be comparable in size to sliced ​​cucumbers.

In the summer, especially if there is unbearable heat outside, there is absolutely no desire to eat hot and heavy food, which means that the time has come when you can prepare a simple and light soup - okroshka.

Okroshka on tan is one of the many variations of a delicious summer soup, where, regardless of the ingredients included in the dish, one component remains indispensable - the fermented milk drink tan.

Thanks to this refreshing drink, okroshka turns out to be especially tasty, with a slight unobtrusive sourness, which is a feature of okroshka on tan.

Okroshka on tan - general principles of preparation

Cold soups on hot summer days perfectly satiate and quench your thirst. Okroshka on tane belongs to the category of such dishes. The basic principle of preparing such a soup is preliminary heat treatment and boiling of almost all the ingredients of okroshka, pouring the prepared products with a liquid base. Housewives prefer kvass, mineral water, kefir, and whey as liquids. But once they try to cook okroshka on tan, few people return to classic fillings.

Cold soup can include almost any product, so don’t be afraid to experiment and bring something new to the dish, your own - there are no strict frameworks or restrictions. They prepare okroshka on tan and with meat, and replacing it with sausages, fish, seafood, and even vegetarian options without meat components are popular. Vegetables often include potatoes, eggs, cucumbers, radishes, sometimes carrots, beets, and tops. In addition, they put eggs and a lot of greens.

Preparing okroshka on tan is really simple, all ingredients are crushed into cubes of the same size, then mixed, seasoned with salt, spices, mustard, sour cream, lemon juice, vinegar, horseradish are added if desired. After which everything is poured with cold tan.

Tang can be used either carbonated or not. If you purchased a product without gas, you can mix tan with mineral water to give the okroshka a special taste.

Recipe 1. Okroshka on tan with beef

Ingredients:

500 grams of young beef;

1.5-1.7 liters of tan;

Three large potatoes;

10-12 radishes;

Five eggs;

3-4 fresh cucumbers;

Salt pepper;

Greens (onion, parsley).

Cooking method:

1. Rinse the beef thoroughly. If necessary, trim off the fat and film, and place the meat itself in the pan. Pour cold water over the beef and cook until done. If the meat is young, it will take no more than one hour to prepare. As soon as the beef is cooked, carefully remove it to a plate, cool, and cut into small cubes.

2. Wash the potatoes, put them in a pan with water, and boil. Cool, peel, cut into small cubes.

3. Boil the eggs hard-boiled, also cool and cut into small pieces.

4. Rinse the radishes, cucumbers and all the greens, lightly dry and chop.

5. Pour tan into a pan of suitable size and add all the prepared ingredients. Pepper and salt to taste, stir. If desired, you can add a little hot mustard, which will give the dish a special piquancy.

6. Serve okroshka on tane cold; to do this, put the soup in the refrigerator for an hour or two.

Recipe 2. Okroshka on tan with sausage

Ingredients:

Liter of tan;

Four potatoes;

Three eggs;

Three cucumbers;

Green onion feathers, dill;

Salt, spices;

350 grams of boiled sausage.

Cooking method:

1. First, rinse and shake the green onions, cut them into rings, place them in a bowl, rub with salt so that the onions release their juice.

2. Wash the cucumbers and radishes and cut into small cubes.

3. Boil eggs and potatoes separately from each other until tender, cool, cut into the same pieces as the vegetables.

4. Cut the sausage into small cubes.

5. Mix vegetables, eggs and sausage with pre-prepared green onions, add ground black pepper and chopped dill.

6. Pour tanning mixture over all ingredients.

7. If there is enough salt, remove the okroshka on the tan before serving in the refrigerator for an hour.

Recipe 3. Spicy okroshka on tan

Ingredients:

Three eggs;

8-10 pieces of radish;

Three fresh cucumbers;

850 ml tan;

Salt, black pepper;

Greens (dill, onion, parsley);

A tablespoon of 3% vinegar;

A teaspoon of sugar;

Three cloves of garlic;

A tablespoon of grated horseradish;

10 grams of hot mustard;

Dried herbs - to taste.

Cooking method:

1. Wash and peel the garlic, radishes, and cucumbers. Boil the eggs, cool, peel.

2. Cut all prepared foods, except garlic, into small cubes. Pass the garlic through a press or crush it in a mortar.

3. Pour tan into the pan, add a little salt, pepper, sugar. Pour in vinegar, add mustard, dried herbs and grated horseradish, stir.

4. Pour the resulting mixture over the vegetables and eggs in a large bowl.

5. Rinse all the greens, shake off excess moisture, and chop with a sharp knife.

6. Place dill, parsley and onion in okroshka on tan. Place the cold soup in the refrigerator for an hour, then serve, pouring into portioned plates.

Recipe 4. Okroshka on tan with green peas and olives

Ingredients:

150 grams of canned green peas;

10 virgin olives;

200 grams of boiled sausage;

0.5 liters of mineral water;

0.5 liters of tan;

Four eggs;

Two fresh cucumbers;

A small bunch of green onions and dill;

Carrot;

Two potatoes.

Cooking method:

1. Boil potatoes and carrots until tender. To give okroshka on tan a special aroma, vegetables can be baked in the oven in their uniforms. Cool the finished potatoes and carrots, cut into cubes.

2. Boil the eggs, cut into cubes the same size as the vegetables.

3. Cut the sausage and washed cucumbers into small pieces, and the olives into rings.

4. Remove the peas from the jar.

5. Mix all the ingredients, pour them with a cold mixture of mineral water and tan. Salt to taste, add a few drops of lemon juice, mustard, and black pepper if desired.

6. Add finely chopped greens to the almost finished soup. Serve the dish after keeping it in the refrigerator for half an hour.

Recipe 5. Okroshka on tan with beets

Ingredients:

Large beets;

230 grams of boiled sausage;

Two fresh cucumbers;

Liter of tan;

Five eggs;

Two potatoes;

5-6 pieces of radish;

350 ml sparkling mineral water;

Green onions and dill.

Cooking method:

1. Boil beets, potatoes and eggs until tender in three different pans. To make the beets cook faster, you can take two small ones instead of one large one.

2. Cool the potatoes, eggs and beets, peel and shell, cut into small cubes.

3. Wash the cucumbers and radishes, peel them, cut into pieces the same size as the previous ingredients.

4. Place everything in a bowl, add chopped herbs and diced sausage.

5. Put a little salt and chopped herbs.

6. Fill everything with mineral water and tan, mix well.

7. Let the okroshka soak in the tan for about 30-40 minutes in the refrigerator so that the soup turns a pleasant pinkish beet color.

Recipe 6. Okroshka on tan with seafood

Ingredients:

Fresh cucumber;

Five radishes;

Two potatoes;

Two eggs;

Green onion feathers;

Five cherry tomatoes;

Six crab sticks;

130-150 grams of peeled shrimp;

Two or three mint leaves;

5 grams of mustard;

Salt pepper;

A pinch of finely grated ginger;

750 ml tan.

Cooking method:

1. Grind the chopped onion with finely chopped mint and salt in a deep bowl or saucepan.

2. Rinse the radish and cucumber and cut into small cubes, cut the cherry into four parts.

3. Hard-boil the eggs, boil the potatoes, or bake them until done. Cool, peel, crumble.

4. Cut crab sticks into small cubes.

5. Boil water in a small saucepan, add a little salt, you can add lemon juice for taste, throw the shrimp into the boiled water for 2-3 minutes, then immediately drain in a colander.

6. Mix tan with salt, pepper, mustard, and grated ginger in any convenient container. If you wish, you can add chopped dill, parsley or other herbs to taste.

7. Pour the prepared mixed vegetables, eggs, mint with onions and seafood with spicy tan, cool for 20-30 minutes in the refrigerator.

Recipe 7. Okroshka on Tanya with green apple

Ingredients:

1.5 liters of tan;

Large sweet and sour apple;

Three fresh cucumbers;

100 grams of sour cream;

A teaspoon of mustard;

10 radishes;

Salt, dill, green onions.

Cooking method:

1. Rinse the apple, radish and cucumbers under running water. If necessary, carefully remove the skin. Cut the apple and vegetables into thin strips.

2. Place the prepared products in a bowl of a suitable size, add salt, mustard and finely chopped herbs.

3. Fill the okroshka with tan, serve cold.

Okroshka on tan will turn out tastier and more beautiful if all the ingredients are cut into equal cubes.

To ensure that the meat does not tear and is cut evenly, it is recommended to cool it in the refrigerator after cooking.

Okroshka on tan is a cold dish, so under no circumstances take fatty meat or sausages. The ideal option would be lean cuts of beef, veal, chicken, as well as boiled sausage or ham without fat layers.

Eggs should be hard-boiled, then cooled under running cold water, so the shell can be easily removed, and you can cut the egg beautifully without much difficulty. The only exception is the yolks; for a rich taste of the soup, they can be grated or mashed with a fork.

To prevent the greens in the okroshka from crunching and interfering with the taste of the other ingredients, add only leaves without branches. Chop the greens as finely as possible, you can even grind them with your hands, adding a small amount of salt.

Cook vegetables: beets, carrots, potatoes separately from each other. Potatoes and carrots can be pre-peeled, but it is better to cook beets in their skins so that they retain their rich color. In addition, vegetables can be baked in the oven.

To add spiciness, you can add a little chopped chili pepper, ground pepper, hot mustard, grated horseradish or ginger to the okroshka on tan.

If you decide to prepare a large amount of okroshka, do not rush to pour all the ingredients at once, this will reduce the shelf life of the soup. It is better to mix the chopped food with thana as and when required.

Tan itself is a sour product, but if you don’t have enough acid, use vinegar or citric acid as an additive.

If you are already full of okroshka, and there are still some ingredients left, you can mix them with mayonnaise or sour cream and you will get a wonderful light summer salad.