The word “okroshka” is derived from the verb “to crumble”, that is, to cut finely. 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 about who and when invented okroshka. Its prototype can be called the popular Ancient Rus' dish of black radish, which was finely chopped, salted and generously filled with kvass.
A dish vaguely reminiscent of okroshka was also prepared by Volga barge haulers. For lunch, the workers were given roach and kvass. The barge haulers' teeth were not the strongest, and the fish were very dry. The hard workers began to soak the roach in kvass, adding potatoes, radishes and other vegetables from coastal gardens.
Until the 19th century, okroshka was considered not a main dish, but an appetizer, and it was prepared from leftover meat from other dishes. For example, lean pork or poultry. They also used fish: tench, pike perch, 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, it is more sour than regular bread.
DmZo/Depositphotos.comOver the centuries, okroshka has changed a lot. Now instead boiled meat often used boiled sausage, instead of turnips - radishes. They buy the first kvass they come across, and many even prefer to eat okroshka with kefir, sparkling water and even beer. But that, as they say, is a completely different story. Our task is to learn how to cook classic okroshka.
5 components of real okroshka
- Meat. Without it, the okroshka will be empty. To make the dish both light and satisfying, use boiled lean meat of several varieties. Beef and turkey work well.
- Vegetables. In okroshka, the vegetable mass is a canvas on which the flavors of other ingredients should appear. Therefore, it is better to use vegetables without their own pronounced taste - potatoes and fresh cucumbers. But, if you like it spicier, you can add more radishes.
- Herbs and spices. The essential ingredients for okroshka are green onions and dill. If desired, you can also add parsley, cilantro and other herbs. It, like vegetables, needs to be finely chopped. Minimum set of spices - salt and black ground pepper.
- Refueling. Many housewives don’t bother and make okroshka without dressing. But in classic version nothing without her. You need to grind the egg yolks with sour cream and mustard (or horseradish). You can also add crushed green onions.
- Kvass. The less sugar it contains, the more suitable it is for okroshka. Look for special okroshka varieties of kvass on the shelves or prepare it yourself. ideal for okroshka.
Cooking okroshka
Ingredients
- 1 liter of kvass for okroshka;
- 300 g 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.
Preparation
Boil potatoes and eggs. Wash the cucumbers. Cut the vegetables into small cubes. Add chopped green onions and dill to the vegetable mixture. Stir.
Hard-boil the eggs, peel them, separate the whites from the yolks. Crumble the whites too and add them to the bowl with the vegetables.
Grind the egg yolk with sour cream and mustard. You should get a homogeneous rather thick mass. Pour it over the vegetables and put it in the refrigerator for at least half an hour.
While the okroshka is brewing, boil, cool and cut the meat into small pieces. Before serving, you can add it to vegetables, or you can place it on plates in portions. You can also salt and pepper the entire dish or individually.
Pour chilled kvass over the okroshka and serve. If desired, add more sour cream and green onions.
Bon appetit!
lira_joggi/Depositphotos.com We have told you a classic and fairly simple recipe for okroshka. But this dish is also loved by many due to its democratic nature. Ingredients can be added and removed at your discretion, and if the desired product It wasn't in the refrigerator, it's easy to replace. This is probably why okroshka has this great amount variations.
Which okroshka do you prefer? What ingredient can you not imagine this dish without? And what tiny life hacks do you know?
Okroshka is the most common guest on the table in the spring and summer.
A cold dish is wonderfully refreshing, gives vitamins and makes you happy unusual tastes. There are actually a huge number of okroshka recipes.
Shall we choose the best?
The best okroshka - general principles of preparation
Cucumbers are a constant and constant ingredient in the popular soup. They can be added in unlimited quantities, but it is still better to maintain an equal amount between all components. This will make the taste of okroshka more harmonious.
What else do they put in:
Sausages. According to tradition, they come boiled and without bacon. You can add any other meat products.
Eggs. Often used, pre-boiled. It is never added raw.
Radish. It doesn’t work in all recipes, but we give the soup a special flavor.
Potato. It is used boiled, it is often excluded.
Greenery. Onions are a must, for taste you can add dill and parsley.
Okroshka has a lot of filling options. It is prepared from kefir, sour cream, mineral water, whey, and kvass. To brighten the taste, add salt, pepper, lemon or other acid. Okroshka is consumed only cold, otherwise the soup loses its taste.
The best okroshka made with kefir and mineral water
According to many, to cook delicious cold soup, no need for kvass. For this beloved and the best okroshka use ordinary kefir and carbonated mineral water.
Ingredients
2 potatoes;
8 radishes;
Cucumbers 2 pieces;
0.25 kg boiled sausage;
Kefir 700 ml;
The same amount of minerals;
Various greens
Preparation
1. Boil chicken eggs and washed potato tubers and let cool well. Then they need to be peeled and cut into half a centimeter cubes.
2. Wash the cucumbers and radishes, chop them too, and then add them to the potatoes.
3. Throw in the sausage, which we chop in the same way.
4. Take green onions, parsley, dill, in general, various greens at your discretion. We sort everything out, wash it, shake off drops of water and cut it.
5. Mix kefir with salt and pour into a saucepan.
6. Pour into portions and dilute with sparkling water directly in the plates. You can add lemon juice to taste.
Simple okroshka with kvass
An old recipe for a simple okroshka made with kvass, which has a traditional taste. Bread kvass is used, it is better to take homemade and sour, it will turn out tastier.
Ingredients
0.3 kg of boiled potatoes;
0.2 kg boiled sausage;
0.3 kg fresh cucumbers;
Radishes 0.2 kg;
4 boiled eggs;
0.15 kg green onions;
A glass of sour cream;
2 liters of kvass;
Fresh greens.
Preparation
1. Cut potatoes and eggs into cubes.
2. We also cut the recipe sausage and add it to the total mass.
3. Cut off the ends of the cucumbers, cut them into small strips or use a coarse grater.
4. Add radishes.
5. Throw in greens.
6. Mix everything and add kvass and salt.
7. Wait for the salt to dissolve and place it on plates. Add sour cream portionwise.
8. If you plan to use okroshka right away, then you can simply stir the sour cream immediately in a saucepan with kvass and the rest of the ingredients.
The simplest whey-based okroshka recipe
For the simplest okroshka recipe, you don’t even need potatoes, which reduces the time for preparing the soup. Whey is used as a filling, which must be well cooled.
Ingredients
1 liter of whey;
Three eggs;
Two cucumbers;
0.2 liters of sour cream;
8 radishes;
0.2 kg of any sausage;
One bunch of onions;
One bunch of dill;
Half a lemon.
Preparation
1. Immediately chop the washed onion and dill. Throw the greens into the pan, add a teaspoon of juice, squeeze the juice from half a lemon and rub everything together with your hands.
2. Cut the pre-cooked and cooled eggs and add them to the greens.
3. Wash the cucumbers and radishes, remove all the tails and ends, chop them and place them in a saucepan.
4. Next, add the chopped sausage.
5. Add sour cream and stir until it turns out delicious salad.
6. Take out the whey, pour it in and stir. Let's taste for salt. We bring it to the desired taste and immediately send the soup to the table.
Best okroshka with chicken
This recipe really deserves the title of the best okroshka, as it allows you to prepare the most healthy soup. No chemicals in the form of sausage, meat products are used chicken breast.
Ingredients
0.4 kg breast;
Two cucumbers;
Three eggs;
Two potatoes;
Lots of greenery;
700 ml kefir;
Half a liter of purified water;
One lemon.
Preparation
1. Fill the breast with water so that the liquid lightly covers the chicken. Boil for 20 minutes. Add salt, pepper, bay leaf and cook for another 10 minutes. Cool, cut as desired, but the pieces should be small.
2. Peel and cut the boiled eggs, transfer to the chicken.
3. Next we send shredded cucumbers with chopped herbs there.
4. We cut the boiled potatoes or do without them. Transfer to cold soup.
5. Pour kefir and water into the soup, add salt. Stir well, the grains take a long time to dissolve in the cold liquid. Let's taste for salt.
6. Rinse the lemon, cut it in half and squeeze out a little juice, adjusting the acid to the desired taste.
7. Send to cool or immediately put into plates and serve.
Simple okroshka with sorrel
A variation of simple okroshka with the sour taste that comes from sorrel. You will need young and tender leaves; it is better to immediately cut and remove the stems. The filling for this cold soup is prepared with kefir and plain water. You can also use mineral water. Boiled potatoes can be thrown in if desired for satiety.
Ingredients
A large bunch of sorrel;
One bunch of onions;
Two cucumbers;
Three eggs;
Six radishes;
0.8 l kefir;
0.4 l of water;
About 200 grams of boiled sausage or meat.
Preparation
1. Wash, cut, and place fresh cucumbers in a saucepan.
2. Add chopped eggs and herbs.
3. Next we throw sorrel into the okroshka. It needs to be cut as finely as possible so that the acid in the soup is evenly distributed.
4. Take sausage (boiled meat), cut it and throw it into the future soup.
5. Wash the radish, cut off the ends on both sides, cut into small and thin slices. Add to the saucepan with the rest of the ingredients.
6. Combine kefir with water, add salt and beat until smooth with a spoon. We taste it, if there is not enough acid, then you can add a little lemon.
7. Pour the kefir mixture into the cold soup, stir and let it stand for at least half an hour in the refrigerator.
The simplest recipe for okroshka with sour cream and water
The simplest okroshka recipe contains neither kvass, kefir, nor whey. All it needs is sour cream and any acid. The recipe calls for lemon juice, but you can replace it with dry lemon or apple cider vinegar.
Ingredients
A glass of sour cream;
One liter of water;
Three cucumbers;
Four potato tubers;
One small lemon;
0.2 kg sausage;
8-10 pieces of radish;
Four eggs;
Preparation
1. It is advisable to boil prescription potatoes and eggs in advance. Everything is cooled and cut into ordinary cubes. Place in a saucepan or tureen.
2. Add greens.
3. Throw in the sausage.
4. Cucumbers and radishes should be cut into thin slices so that there are no difficulties with chewing. We also put it in a saucepan with cold soup.
5. Add sour cream, stir, you can add salt right away.
6. Fill with prescription water. Let the flavors combine by stirring the soup with a large spoon for a couple of minutes. We evaluate the taste.
7. Kislim soup lemon juice. Or pour Apple vinegar. You can also add citric acid, but it is better to dilute it separately in a glass and taste the okroshka more often when adding it.
Best okroshka with beets
To prepare the best okroshka with beets you will need homemade kvass, cooked on black bread. In order not to delay the preparation of cold soup, you can boil the beets and potatoes in advance.
Ingredients
1 beet;
2-3 medium sized cucumbers;
2 potatoes;
1 bunch of dill;
300 grams of boiled sausage;
0.15 kg of green onions;
1.5 liters of kvass;
150 ml sour cream;
Citric acid, salt.
Preparation
1. Peel the boiled beets and simply rub them with large shavings.
2. You can also grate cucumbers. Or cut into small and thin strips. Place in the pan with the beets.
3. Cut eggs and boiled potatoes into cubes and transfer to cold soup.
4. Add sausage, cut into small pieces.
5. Throw in chopped greens and spring onions.
6. Now add salt, add a little diluted citric acid and pour in kvass.
7. Stir the beetroot okroshka and pour into plates.
8. Place a spoonful of sour cream on top. We offer lemon and salt for cold soup.
Simple okroshka with meat and vinegar
To prepare a simple okroshka you will need meat; it is better to use lean pieces of veal or pork. Fat and lard in cold soup are difficult to digest. In addition, many people do not like the taste of congealed fat.
Ingredients
0.5 kg of meat;
4 potatoes;
300 ml sour cream;
1 bunch of dill;
1 bunch of onions;
3 cucumbers;
Vinegar, salt;
12-15 radishes.
Preparation
1. Boil the meat until cooked. We use the broth for soups, sauces and other dishes. Let cool and place in the freezer for an hour. The piece will become denser and easier to cut into cubes.
2. Wash the cucumbers and radishes well and let them dry. Then cut into thin pieces. You can use cubes, straws, plates, but not thick.
3. Boiled potatoes also need to be cut, be sure to remove the skin.
4. We sort through the bunch of dill and green onions, immediately pinch off the damage. Wash, shake off drops of water and chop finely.
5. Cleaning boiled eggs, cut randomly, but not very large.
6. Stir everything with sour cream and salt.
7. Add 1.5-2 liters ice water. Adjust the thickness of the cold soup to your taste.
8. Now pour in table vinegar until pleasant sour taste. Let it sit for half an hour in the refrigerator and you can serve.
You can add not only cucumbers to okroshka, but also fresh tomatoes. We take firm, but ripe and juicy tomatoes, remove the skin and cut them into pieces. Next, prepare cold soup according to any of the recipes; by the way, cucumbers can be included.
Okroshka suggests the presence large quantity greens, and the more varied it is, the tastier it will be. Toss in parsley, dill, different types of onions, a little basil, cilantro to your taste and get drunk on the wonderful aroma.
Instead of kefir, cold soup can be filled with yogurt or fermented baked milk. If fermented milk drink thick, then before doing this you need to thoroughly beat it with a spoon or dilute it with a small amount of water.
To avoid waiting for the soup to cool, you need to use ice-cold liquid. The remaining ingredients can also be kept in the refrigerator until cooked.
Okroshka can be prepared not only with boiled sausage or meat. Cold soups are no less tasty with smoked meat products. Better to use low-fat varieties sausages, remove skin and films from meat and chicken.
1. Okroshka on kefir with mustard
To prepare okroshka with kefir and mustard, you will need: 5-6 pcs. boiled potatoes, a small bunch of radishes, 2-3 fresh cucumbers, 5 chicken eggs (boiled), 70 g green onions, several sprigs of dill, 1 tbsp. French mustard, 1 liter of kefir 2.5% fat, 1 tbsp. boiled chilled water, sour cream, salt and ground black pepper (to taste).
How to prepare okroshka with kefir and mustard: prepare all the ingredients. We peel the eggs and peel the potatoes. Wash cucumbers and radishes. Cut the radishes into small slices, cucumbers and potatoes into small cubes. Green onions Wash and dill greens under water and dry, then finely chop and grind with salt. Separate the egg whites from the yolks, cut the whites into cubes, and grind the yolks with mustard. Now take a deep pan and put all the prepared products into it - radishes, cucumbers, potatoes, egg whites. Pour it all with kefir, pepper and mix. Then add the yolks, mashed with mustard, and the onions and herbs, mashed with salt. Mix again. Taste for salt and add more salt if necessary. If desired, okroshka can be diluted with boiled water. Serve okroshka with sour cream.
2. Okroshka with shrimp
To prepare okroshka with shrimp, you will need: 400 g boiled shrimp, 4 fresh tomatoes, 5 boiled eggs, juice of 1 lemon, 1 bunch of dill, 1 bunch of green onions, 1 pack of mayonnaise, 1.5 liters of drinking water cold water, salt to taste.
How to cook okroshka with shrimp: if you use large shrimp, cut them. Wash the tomatoes and cut them into cubes. We wash the greens, dry them and chop them. We peel the eggs and cut them into cubes. We put all the prepared products into the pan and season with mayonnaise, mix, then add freshly squeezed lemon juice, salt and water.
3. Ukrainian okroshka
To prepare Ukrainian okroshka, you will need: 1.5 liters of kefir, 250 g of boiled sausage, 5 boiled chicken eggs, 1 bunch of radishes, 1 bell pepper, 5-6 cucumbers, 1 bunch of green onions, 1 bunch of dill, 3-4 tbsp sour cream, salt and ground black pepper to taste.
How to prepare Ukrainian okroshka: peel the boiled eggs, separate the whites from the yolks. Grind the yolks with sour cream until smooth, cut the whites into cubes. We take the sausage good quality, cut into cubes. bell pepper, radishes and cucumbers, washed and cut into cubes. We wash the greens, dry them and chop them, then rub them thoroughly with salt so that they release the juice. Place all prepared ingredients in a deep saucepan, mix and pour in kefir. Place in the refrigerator until completely cool. Serve okroshka with sour cream.
4. Okroshka on water
Okroshka on water is prepared from following ingredients:
3 l boiled water from the refrigerator
about 1 kg of potatoes, boiled in their jackets
10 hard-boiled eggs
700-800 g boiled beef
1 bunch of green onions
1 bunch of dill
1 bunch of parsley
3-4 large cucumber
300 g mayonnaise
5 teaspoons mustard
1 large lemon (can be replaced with 0.5 teaspoon of citric acid)
Okroshka in water is prepared as follows:
1. Cut all ingredients the way you like - larger or smaller. If the cucumbers are bitter, peel them.
2. When you cut the eggs, set aside 2-3 boiled yolks for dressing.
3. Grind 3 boiled yolks with mustard, add salt (for the whole pan) and squeeze out lemon juice.
4. Dilute this mixture with a small amount of cold boiled water and pour over the okroshka, add 200 g of mayonnaise, mix well, add the remaining water, stir again and pour into plates.
5. Before serving, add a little more mayonnaise to each plate.
5. Okroshka with sausage
Okroshka with sausage, the recipe for which we offer you, is prepared quite traditionally, and the result is magnificent: tasty, refreshing and useful first dish!
Okroshka with sausage is prepared from the following ingredients:
200 g boiled sausage
150 g cucumbers
200 g potatoes, boiled in their jackets
4 hard-boiled eggs
50 g green onions
dill - to taste
salt - to taste
sour cream - to taste
1 liter of kvass
Okroshka with sausage is prepared as follows:
1. Potatoes, sausage and cucumbers are cut into cubes, eggs, green onions and dill - finely.
2. Mix all ingredients in a saucepan, add salt to taste and add kvass.
3. Pour okroshka into plates, season with sour cream and serve.
6. Okroshka with whey
Okroshka with whey is one of the most popular variants of okroshka. In addition to the fact that the whey is very healthy, it perfectly quenches thirst, and the traditional set of ingredients guarantees the wonderful taste of okroshka. If you are not afraid of culinary experiments, meat or sausage can be replaced with fish, and potatoes with grated cheese.
Whey-based okroshka is prepared from the following ingredients (calculation is for a 5-liter pan):
2-3 l of whey
6-7 potatoes, boiled in their jackets
9-10 hard-boiled eggs
0.5 kg boiled meat
4-5 medium cucumbers
500 ml 67% mayonnaise
1 bunch of green onions
1 bunch of dill
radishes - optional and to taste
citric acid - to taste
salt - to taste
Whey-based okroshka is prepared as follows:
1. Peel potatoes and eggs, cut into small cubes.
2. Also cut the boiled meat into small cubes.
3. Cut the cucumbers into small cubes or thin crescents.
4. Place all ingredients in a saucepan, add mayonnaise, citric acid, salt and mix well.
5. Pour in the whey to make the okroshka as thick as possible, and put it in the refrigerator for a couple of hours to let it brew and cool.
7. Okroshka with sour cream
To the champions healthy eating no need to worry: okroshka with sour cream is additionally diluted with water, so its calorie content is within normal limits. The point here is rather in the method of preparation, and it is somewhat different from the usual one. In essence, such okroshka can pass for both the first and second, because it turns out to be quite filling.
Okroshka with sour cream is prepared from the following ingredients: 4 boiled potatoes 3 hard-boiled eggs boiled meat or sausage - to taste 6 fresh cucumbers 6 radishes 1 large bunch of green onions 1 large bunch of dill sour cream mayonnaise salt 2 liters of very cooled boiled water
Okroshka with sour cream is prepared as follows: 1. Cut all ingredients as for Olivier salad. Some ingredients can be replaced or omitted according to your taste, but green onions are a must. 2. Then the most important thing - the okroshka needs to be diluted. It’s best to put half of the filling in the pan, not all of it. Add sour cream and mayonnaise to it equal proportions so that the filling seems to float in this dressing. Now add part of the water, stir the okroshka thoroughly, add the rest of the filling and dilute with water to the desired thickness. If necessary, add salt to taste, let it brew a little and serve with black bread and mustard.
8. Okroshka with mineral water
To make it work delicious okroshka, the composition of the ingredients is also important and, perhaps to an even greater extent, what the okroshka is seasoned with. Okroshka made with mineral water turns out no less tasty than with kvass, thanks to traditional ingredients and original dressing.
Mineral water okroshka is prepared from the following ingredients:
500 g potatoes
5 eggs
200 g radishes
300 g cucumbers
30 g green onions
30 g parsley
30 g dill
200 g sour cream
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 liter of mineral water
Okroshka with mineral water is prepared as follows:
1. Boil the potatoes in their jackets, and hard-boil the eggs, cool, peel and finely chop into cubes.
2. Wash the vegetables thoroughly, let the water drain and cut them: radishes into thin slices, cucumbers into thin slices (if the cucumbers are bitter, it is better to remove the peel), dill and parsley, and chop the green onions.
3. For dressing, mix sour cream with mustard, salt and pepper, add to okroshka and mix thoroughly.
4. Pour in mineral water, stir well and put the okroshka in the refrigerator for half an hour.
9. Okroshka with kefir
Okroshka with kefir is one of the variants of the most popular Russian national dish, a real salvation in summer heat. And if you take low-fat kefir and 15% sour cream, the number of calories will be even less, and the benefits are undeniable.
Okroshka with kefir is prepared from the following ingredients:
kefir – 0.5 l
sour cream – 200 g
mineral water- taste
eggs – 5 pcs.
potatoes – 4 pcs.
sausage – 250 g
radishes – 8-10 pcs.
cucumbers – 1-2 pcs.
salt - to taste
ground black pepper - to taste
Okroshka with kefir is prepared as follows:
1. Boil eggs and potatoes (in their jackets), cool, peel and cut small cubes.
2. Cut cucumbers and radishes into thin crescents, sausage into cubes and mix well with eggs and potatoes.
3. Pour in kefir and sour cream, stir and add mineral water to the desired thickness. Salt and pepper to taste.
10. Lenten okroshka
Usually, an indispensable ingredient in okroshka is boiled meat or sausage. But if you follow a vegetarian diet or fast, then you will probably like lean okroshka.
Lenten okroshka is prepared from the following ingredients:
boiled potatoes in their jackets
green onions
fresh cucumbers
dill
lettuce leaves
lean mayonnaise
chilled drinking water
salt
lemon acid
a little soy sauce
Lenten okroshka is prepared as follows:
1. Finely chop the boiled potatoes, cucumbers and dill.
2. Tear the lettuce leaves into small pieces with your hands.
3. Finely chop the green onions and grind with salt to release juice.
4. Mix all ingredients and season lean mayonnaise And soy sauce and mix well.
5. Add citric acid diluted in a small amount of water.
6. Fill with chilled drinking water to the desired thickness and put in the refrigerator for half an hour so that the okroshka cools and infuses.
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Okroshka - perfect combination taste and benefit. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for okroshka with kvass are perfect for kefir okroshka and not only. 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, radish. 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. Fresh vegetables wash and dry 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. Vegetables, eggs and meat ingredients cut 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 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 homogeneous mass.
- Step 3. Crab sticks cut 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.
Okroshka - a traditional dish Russian cuisine, otherwise cold soup. It owes its origin to the word “crumb”. The ingredients in it can be boiled meat of one or several varieties, fish, fresh or boiled vegetables, salted mushrooms and herbs.
Russian white kvass has traditionally always been used as a dressing. Unlike bread, it should not be sweet.
And recently they began to cook with kefir, and with yogurt, and with whey, and with sour cream, with and without the addition of water. Can also be used as a liquid component birch kvass, not sweet tea mushroom, mineral water, cucumber pickle and even beer.
For thickening and giving extra taste, this cold soup is seasoned with sour cream and mayonnaise is added.
IN summer time It’s simply unthinkable to imagine any Russian table without this cold soup. I know families where, throughout the entire season, it simply does not translate into the kitchen. The refrigerator always has chopped ingredients and kvass or kefir for them.
Although I must say that it is prepared not only in Russia. Precisely, prepared with kefir, it owes its origin to the countries Central Asia. We lived there for a long time, and we always prepared this dish (chalop in Uzbek) only with kefir, or stirred thick syuzma with water and used it as a dressing.
Now this cold kefir soup has firmly established itself in Russia. And it is being prepared more and more often. And this is no coincidence; it turns out very tasty. However, like any other type of okroshka.
If you have kvass and pre-cooked meat and vegetables, then preparing this cold soup will not take more than 15 minutes.
We will need:
- boiled beef - 300 gr
- boiled potatoes - 3 - 4 pcs
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- green onion - 100 gr
- parsley, dill - 50 g each
- sour cream - 1 glass
- sugar - 0.5 tsp
- salt - to taste
- kvass - 1.5 liters
Preparation:
This summer dish in the old days, as a rule, they were prepared from the meat that was left over from previous dishes. And often as part of the ingredients in old recipes You can find boiled pig, turkey and black grouse meat. Now, in addition to meat, they cook it with sausage and chicken.
And today we will use boiled beef. Although there are also recipes where you can find fried meat, and this is also allowed.
Or you can cook with different varieties meat.
1. And so, our beef has already been boiled and cooled in the refrigerator. Chilled meat will be easier to cut.
You can cut the ingredients either into cubes or into short strips (1.5 - 2 cm). Choose the method at your discretion.
Cut the beef into cubes. This is the cutting method I choose.
2. Potatoes and eggs also need to be boiled in advance, cooled and cut into cubes.
3. Cut and chop the green onions. Leave half the onion and grind the other half with salt until juice appears.
4. Cut the cucumber into cubes. If it has a thick peel, then it is best to peel it.
Combine ingredients.
5. Chop parsley and dill.
6. Add mashed green onions, chopped parsley, mustard, sugar and salt to the sour cream. Mix everything thoroughly.
7. Then dilute the sour cream with a small amount of kvass and add all the other chopped ingredients.
8. Place in the refrigerator for at least half an hour, or better yet longer, so that all the ingredients exchange juices and the cucumbers are lightly salted.
9. Then take it out and add the remaining kvass and dill.
10. Pour into plates and serve. Place additional sour cream on the table; if you wish, you can always add it.
You can also use radishes in the recipe. Add it as desired.
If you are preparing okroshka for a reserve, for several times, then it is better not to dilute it with kvass all at once. Let it sit in the refrigerator as it was placed in the beginning. And when serving, add kvass with dill to each plate.
Adjust the amount of kvass added yourself. Everyone prefers this dish in different thicknesses. Some people like the spoon to stand in the soup, while others like it to be thinner.
The same applies to mustard; it should also be placed on the table. If desired, for a sharper taste, everyone can add it themselves.
Classic okroshka on kvass with sausage
Today, perhaps, this method is one of the most popular of all available. And this is understandable; there is no need to boil the meat in advance. And sausage is sold in each of the meat departments. Therefore it is very convenient. After work on Friday, I ran into the store, bought everything I needed, and went to the dacha. And there you can easily and simply prepare this cold Russian soup.
I already wrote how to cook it in one of the articles. Therefore, today we will focus on the recipe with kvass.
We will need:
- sausage – 300 gr
- boiled potatoes - 3 - 4 pcs
- boiled eggs - 4 - 5 pcs
- fresh cucumbers - 4 pcs (medium)
- green onion - 100 gr
- parsley, dill - 50 g each
- radishes – 250 gr
- sour cream - 1 glass
- sugar - 0.5 tsp
- salt - to taste
- mustard - 0.5 teaspoon (or to taste)
- kvass - 1.5 liters
To prepare the dish, you need to decide on the choice of sausage. Well, firstly, it’s better to buy it of good quality. The more expensive the sausage, the more meat it contains. We only need 300 grams, so the difference between buying it more expensive or cheaper will be a very insignificant amount.
Not long ago, I heard the following remark: “Why use expensive sausage? After all, you won’t even notice what it is like in the dish!” I won't even comment on this remark. In the end, choice is always a personal action for everyone.
Secondly, it should not be greasy. You can choose varieties such as “Doctorskaya” or “Ostankinskaya”.
You can also cook with smoked or semi-smoked sausage. Among my friends there are people who like to cook a dish with just such sausage. And some also use semi-smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!
But again, choose only good quality sausages.
Preparation:
1. Cut boiled potatoes and eggs, as well as cucumbers and sausage into cubes or short (1.5 - 2 cm) strips.
One of my good friends grates some cucumbers and chops some. Okroshka turns out thicker and more flavorful. Try it, maybe you will like this method too.
2. Grind green onions and parsley with dill.
3. Mix sour cream with sugar, salt and mustard.
4. Combine all ingredients and mix them with sour cream. Add a little kvass and place in the refrigerator to steep for at least 30 minutes.
5. Then place the chilled mass into portioned plates and pour required quantity Kvass, as you like - thicker or thinner.
Place additional sour cream and mustard on the table so that everyone can add as much as they want.
If desired, mayonnaise can also be added to the okroshka, so it becomes more nutritious. But this is no longer classic way, since mayonnaise came into our lives not so long ago. At least not like the recipes for this cold soup themselves.
Video on how to prepare cold summer soup with kvass
We made this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also watch the entire cooking process.
The resulting okroshka is simply divinely delicious. On a hot summer day this best dishes for a meal.
As you can see, the recipe itself is nothing special, but a few small recipes help make ordinary dish truly delicious.
Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are already a lot on the channel interesting recipes, and they are added. So click on the bell so you don't miss them.
Recipe for okroshka with kefir and water
Cold kefir soup can be prepared with any meat. It can be boiled or fried beef or pork, chicken or sausage, or smoked meat.
I already talked about it in one of the articles. Today let's cook it with boiled meat.
We will need:
- boiled meat - 350 gr
- cucumbers - 3 - 4 pcs
- radishes - 250 g (optional)
- boiled potatoes - 4 pieces
- boiled egg - 5 pieces
- greens dill and parsley - 100 g each
- green onion - 100 gr
- salt - 1 tbsp. spoon
- kefir - 1.25 liters
- sour cream - 1 glass
- boiled chilled water - 2 liters
Preparation:
1. Boil the meat in advance and cool in the refrigerator. Once cooled, it will be easier to cut into cubes. Well, cut it, of course.
2. Also cut cucumbers, boiled cold potatoes and eggs into cubes. Try to cut everything into the same cubes so that the appearance of the dish is aesthetically beautiful.
You can cut it not into cubes, but into short strips. It's a matter of taste here.
3. Also cut the radishes. Not everyone likes it in a dish, so we add it as desired. Its color will be positive along with the white and green present.
On the second day, the radishes will lose their color, but will give the dish the necessary spiciness. I always add it to this dish and have already taught it to many of my friends who previously did not like to do this.
Mix all chopped ingredients.
4. Chop the onion and chop the herbs, removing any rough stems.
5. Pour the mixture with kefir and sour cream, add salt and leave in a cold place for 30 - 60 minutes so that all ingredients are slightly sour and salted.
6. Pour in cold boiled water, which you boil in advance and cool in the refrigerator.
The finished okroshka can be poured into plates and eaten with pleasure.
There are options here, however.
I like to pour water and kefir over the entire chopped mass at once. I cook a lot, usually a five-liter pan. It lasts us two days. So on the second day, when it sours slightly, it becomes even tastier.
But many people store the cuttings separately, and the water and kefir separately. And mix everything immediately before use.
There's no telling which is better here. It turns out differently for everyone. Therefore, try cooking once according to the first option, and the second time - according to the second. Try it and decide which option you like best. This is how you will cook later.
The same applies to the meat component. Add the meat you prefer, or just what you have in the refrigerator. It turns out very tasty if you add two or three different types meat products and chicken.
It is very tasty to serve this cold soup with black bread and fresh garlic. Eat directly as a bite. As I write now, I feel a taste of all this pleasure. And at least now I’m ready to go to the kitchen to cook.
Cold soup with whey and kefir
On a hot summer day, what could be better than cold okroshka! Sometimes you return home from work in a crowded transport, and all you can think about is only about her!
And if you took care of it in advance, and there are chopped and mixed ingredients waiting for you in the refrigerator, and there is also whey and kefir, or sour cream, or just whey, then consider that your most ardent wish will come true almost instantly as soon as you cross the threshold of your home.
In fact, there is nothing new in cooking summer soup not on the serum. Everything is done exactly the same as in the other options, and all ingredients are used in the same proportions. The only thing is that serum is used as a liquid base. If desired, add kefir or sour cream, or the same mayonnaise.
In order not to repeat myself in recipes, I decided to include a recipe video in the article. Watch a short video about how this is done.
This is how simple and easy it is to prepare a delicious cold soup that is just a hit! on a hot summer day!
And you can always buy whey in the store, or prepare it yourself. Preparing it is also not difficult. First you need to make curdled milk by fermenting the milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then you need to warm it up, it will begin to curdle and at the same time the whey will snap off.
Then place the contents in a colander lined with gauze. And wait until the serum drains. Cool it down first room temperature and then in the refrigerator.
Pleasant to the taste, with a slight sourness, the cold whey is ready for use. You can simply drink it, or use it, as in our recipe.
Diet okroshka made with kefir and mineral water with chicken fillet
Typically, chicken breast or fillet is used to prepare this option. This meat is practically lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you don’t add potatoes to the ingredients.
We will need:
- chicken fillet— 2 pcs (250 — 300 g)
- fresh cucumbers - 4 pcs.
- radishes - 200 gr
- green onions - 100 gr
- parsley, dill - 50 g each
- eggs - 4 pcs
- kefir - 1 liter
- mineral water -0.5 liters
- salt - to taste
Preparation:
1. Boil chicken fillet or breast in salted water. For taste and aroma at the end of cooking, you can add a little chicken spices and bay leaf to the broth.
2. Remove the fillet, let the broth drain and place the meat in the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces; the fibers will fray and fall apart. But cutting it cold will not be difficult.
Cut the fillet into cubes of approximately 1cm sides.
3. Cucumbers, eggs and radishes are also cut, it is desirable that all the cuts are the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish some spice, and can be used instead of mustard.
I prefer to add radishes to this kefir dish rather than mustard. Its taste, as well as color, brings pleasant taste and visual notes.
Anyone who doesn’t like this vegetable can exclude it from the recipe and not add it to the dish!
4. Also cut the green onions and parsley with dill into smaller pieces. It is better to remove rough stems from greens. They will not be combined in a dish with tender chicken fillet.
5. Mix all ingredients and pour kefir over them. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Add about 0.5 tablespoon of salt, maybe a little less.
When the okroshka has infused and slightly fermented, you can taste the presence of salt and add additional salt.
6. When ready, remove and place the mixture on plates. Add mineral water according to your taste, as you like. Also add salt if necessary.
Mineral water can be used both with and without gas. It will be delicious either way. If you don’t have mineral water, you can just add regular boiled and cooled water. It is added at a rate of two to one. For a liter of kefir - 0.5 liters of water.
After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the required amount of water to the pan, even if you are going to store it. But you can simply store the mixture and add the right amount of water each time. This is at your discretion.
It should be noted that when it is infused, it becomes tastier. All ingredients are soaked in acid from kefir and, as it were, additionally salted.
Personally, I like it on the second day. It develops a slight pungency, precisely from the fermentation processes that occur in it.
In general, this okroshka turns out very tender and tasty! Even after brewing, chicken fillet has its own unique taste. And the pieces of meat remain intact and unharmed.
As we remember, we prepared a dietary version, but if you add potatoes and a couple of spoons of mayonnaise, then the cold soup will turn out to be quite satisfying and nutritious.
Recipe for okroshka on water with mayonnaise
Sometimes you come to the dacha, and it seems like everything is there for okroshka, except for the most important thing - kvass and kefir. So what should I do? Don’t refuse such pleasure on a hot summer day. And that's when mayonnaise comes to the rescue.
And although many are against such a replacement, not only that, as soon as the conversation turns to mayonnaise, they immediately begin to wave their hands, saying it’s wrong, it’s very filling, and so on...
But after trying the prepared dish, all objections immediately disappear and they ask for more.
We will need:
- boiled meat or sausage - 300 g
- fresh cucumber - 4 pcs (medium)
- boiled potatoes - 4 pcs
- boiled egg - 4 - 5 pcs
- lemon - 0.5 pcs
- green onion - 100 gr
- dill - 50 gr
- parsley - 50 gr
- mayonnaise - 200 gr
- sour cream - 200 gr
- cold boiled water - 2 -2.5 liters
- salt - to taste
Preparation:
For the recipe, you can use either sausage or boiled meat. If you cook with sausage, buy only good quality sausage. This has already been discussed above. This cold soup will be very tasty from semi-smoked sausage. Therefore, if you have one at hand, feel free to put it to work.
1. Boiled meat or sausage, chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.
Everyone cuts differently, and I like to cut ingredients not very coarsely. Thus, all the cuts are better saturated with liquid dressing, slightly fermented, and the dish itself turns out tastier.
2. Cut boiled potatoes, eggs and cucumbers into the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.
3. Chop the green onions, remove coarse stems from the greens and chop. Mash the green onions slightly in your hands, but try not to let them lose their shape too much.
4. Combine all ingredients and mix, add salt to taste.
5. If you immediately eat everything you have prepared, then add mayonnaise and sour cream, mix everything and put it in the refrigerator for 30 minutes. Then take the mixture out, place it on plates and add cold water to each person to the desired degree of thickness. And also squeeze the juice from half a lemon. Stir and eat.
If you are preparing in reserve, then you do not need to mix with mayonnaise and sour cream right away. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.
It is best to mix all this immediately before use. You need to mix thoroughly so that all the mayonnaise and sour cream don’t float around in the okroshka in lumps.
6. Sometimes keep the onions and herbs separately, and add them directly to the cup when you are ready to eat. In this case, they believe that the onion gives off an unnecessary smell and taste, so they add it at the last moment.
Maybe, as they say, “the taste, the color...” Personally, no extra smell bothers me.
7. Sometimes they also freeze ice and add cubes directly when serving. Best served with black bread and fresh garlic on the side.
The recipe, as you may have noticed, uses both mayonnaise and sour cream. But in general, if you want, you can use only one mayonnaise. But in this case, lemon is required or you can replace it with water and vinegar.
To do this, mix a small amount of cold boiled water with vinegar and stir. The water should taste slightly sour.
This is our recipe.
Cold kefir soup for weight loss
And this is another recipe that definitely won’t make you better. And if you eat such cold soup two or three times a week in the summer, you will also lose weight.
Cold tarator soup is prepared in a similar way in the Balkans.
We will need:
- cucumber – 2 – 3 pcs
- dill - 0.5 bunch
- parsley - 0.5 bunch
- garlic - 1 clove
- walnuts - 2 pcs.
- kefir - 1 liter
- salt - optional and to taste
Kefir can be replaced with yogurt or matsoni.
Preparation:
1. Peel the cucumbers and grate them coarse grater. If the cucumbers are young and the crust is thin, then the peel can be formed.
2. Pass the garlic through a press. If you already have fresh garlic, then it is better to use it, it is stronger and more aromatic than the old one.
3. Wash the greens, dry them, cut off any rough stems and chop them as finely as possible. If you like cilantro, you can use it instead of parsley.
4. Place all ingredients in suitable dishes and pour in kefir. Stir and let stand in the refrigerator for at least 30 minutes.
If you want, you can add salt to taste. But it is better not to use salt.
5. When you eat, crush the nuts and sprinkle them on top. If you eat this okroshka 3 times a day, you can lose up to 1 kg per day.
Also, thanks to this cold soup, it is very good to arrange fasting days.
Country prison with radish
Nowadays, few people prepare such a curiosity, but in the old days, many peasant families ate it quite often. This is a very simple, and one might even say artless, dish to prepare. It was often prepared during Lent, because despite its simplicity, it is quite filling and nutritious.
And this is no coincidence, because it contains bread, hence its other name - cracker. And I found another name for this dish, and it’s called “murtsovka.” That's how interesting!
This version of cold soup is prepared for one time, you eat it and that’s it, no reserve. It's all about the radish; if it sits in kvass or water for a long time, it becomes tasteless. And the bread will leaven, and it won’t be soup, but porridge.
In general, tyurya, sukharnica and murtsovka are prepared from black bread, vegetable oil and water or kvass. But we add radishes here, and we will get a prison with radishes and bread.
We will need:
- black bread with crusts - 400 gr
- onions - 2 heads
- black radish - 1 piece
- grated horseradish - 2 tbsp. spoons
- vegetable oil - 3 tbsp. spoons
- white or bread kvass - 2.5 cups
- salt, pepper - to taste
Preparation:
1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name “crusher”.
2. Pour in oil and stir.
3. Cut the onion into small cubes. If you don't want too much bitterness, then replace onion to green. This is perfectly acceptable in the recipe. If desired, you can also add fresh herbs, such as parsley or dill.
4. Grate the radish. But don’t mix it with the rest of the ingredients just yet.
5. Mix bread, onion, grated horseradish. Salt and pepper.
6. Place on a plate and pour kvass over it. Add as many radishes as you wish. Taste to see if there is enough salt. If not, then add salt to taste.
Eat immediately.
This is such a simple old thing Russian dish. Nowadays, few people cook it. But I remember that my husband’s family prepared such a dish, and I even had a chance to try it. I’ll say right away that my opinion is that the usual cold soup we are used to is still better and tastier.
But for lovers of old Russian cuisine, this recipe may be interesting and useful.
These are the recipes collected in today’s article. As you can see, there are quite a lot of options, and even more variations. The main thing is that we tried to consider as many of them as possible. And now the choice is yours.
The long-awaited summer is coming very soon warm days, and then okroshka will become dish No. 1 on many tables. We will cook it often and a lot. That's when all the options and variations come in handy.
And there are actually quite a lot of them. And the next article will be written about numerous recipes for cooking with kvass.
And for those who are preparing okroshka today, bon appetit!
