Meat okroshka has settled in our hearts since childhood. Hearing this pleasant-sounding word, we seem to be moving into the world of spring and warmth, fresh vegetables and good mood, summer sunshine and summer vacations with our loved ones. Okroshka with meat perfectly diversifies the menu of cold dishes for the summer.
"Okroshka exacerbation" falls, as a rule, in the spring-summer period. This soup is very filling, but at the same time gives an incredible feeling of lightness and cooling.
Okroshka comes from the word “crush”, that is, the basis of this simple dish is the cutting of ingredients. There are fish, vegetable, and meat okroshkas. Dressings are also distinguished by their variety: bread kvass, broth, kefir, vinegar or lemon water, matsoni, soda and even beer. Today we will share with you recipes for okroshka with meat.
General principles for preparing meat okroshka
Okroshka is a cold assortment with filling. Synthesis of boiled meat, eggs, aromatic herbs and fresh vegetables. As a rule, okroshka does not create boundaries in cooking and completely allows improvisation. The philosophy is simple: mix whatever you want and season with bread kvass.
Meat to the vegetable component of okroshka is selected in a 1: 1 ratio. It is advisable to choose low-fat meat products, lean pork, veal or chicken fillet is best suited.
Pay special attention to the selection of ingredients. Meat and vegetables must be fresh and of high quality.
The taste of the dish directly depends on kvass. For okroshka, not very carbonated kvass of natural fermentation is best suited. If it is not possible to cook it at home, buy draft kvass in barrels.
Cold soup is served, usually with sour cream. Decorated with fresh herbs (parsley, dill, fresh green onions) and half a quail egg.
Traditional Russian meat okroshka
Ingredients:
Lean pork - 500 g;
Onion;
Eggs - 5 pieces;
Mustard - 1.5 teaspoons;
Sour cream;
Kvass - 1.5 l;
Horseradish (to taste);
3 art. spoons of cucumber pickle;
Radishes - 5 pieces;
Fresh cucumbers - 2 pieces;
Two medium-sized pickled cucumbers.
Cooking method:
1. Divide the boiled pork with your hands into small pieces.
2. Grind hard-boiled eggs, onions, fresh and pickled cucumbers, radishes. When slicing, make sure that all ingredients are the same size.
3. Dressing for traditional okroshka is done as follows: rub the egg yolks with a spoon together with horseradish, green onions and mustard. Pour cucumber brine, salt, pepper. You can add other spices to taste.
4. Fill the mixture with dressing and let it brew for an hour so that the okroshka becomes more juicy and appetizing.
5. Pour the finished okroshka with bread kvass and serve with sour cream with a low fat content. The plate can be decorated with halves of quail eggs.
Okroshka meat "Combined"
Ingredients:
Two fresh cucumbers;
Potatoes - 3 pieces;
Turkey breast - 200 g;
Beef - 200 g;
green onions;
Parsley;
Kvass - 1 l;
Mustard;
Sour cream;
Dried tarragon - half a teaspoon;
Black pepper - to taste;
Salted mushrooms;
Pickles.
Cooking method:
1. Boil and cool the meat of turkey and beef, cut into cubes. Fresh cucumbers cut into cubes. Boil the potatoes in their skins, cool, peel and cut into squares. Grind onion on a grater.
2. Dressing for okroshka is simple: add spicy mustard, dried tarragon and black pepper to kvass. Mix well and pour the chopped ingredients with the resulting liquid. Let it soak for half an hour. Dried tarragon is an important spicy additive that gives okroshka a spicy tart taste and a more pronounced aroma. No wonder tarragon has been one of the important components of Arabic cuisine since the eighth century.
3. Cut the pickled mushrooms and pickled cucumbers into cubes, chop the boiled eggs and green onions. Finely chop fresh herbs.
4. After 30 minutes, mix all the chopped ingredients with dressing and pour kvass. Mix well and serve with sour cream. You can pour kvass into a separate decanter so that a person can regulate its amount on a plate, or maybe not add it at all, as many people like to eat okroshka as a spring light salad.
Meat okroshka with spicy sauce
Ingredients:
Potatoes - 50 g;
Cucumbers - 70 g;
Veal - 30 g;
Chicken fillet - 20 g;
Doctor's sausage - 30 g;
Radishes - 25 g;
Quail eggs - 3 pieces;
Celery - 20 g;
Green onions - 10 g;
5 g dill;
Kvass - 250 ml.
The proportions in this recipe are given exactly for one person, so by increasing them one or more times, you can feed all your household members.
Cooking method:
1. Cut the pre-boiled potatoes into thin strips, which are then divided into cubes. We cut cucumbers exactly the same as potatoes. Grind the boiled meat of veal and chicken. Cut the radish into thin strips and place in a glass of water. Being in the water, the radish will lose excessive bitterness. But there is another alternative way: salt each piece of radish so that the salt plays the role of the so-called “sponge”.
2. We cut the sausage into cubes. Quail eggs are divided into two halves.
3. We prepare the sauce for okroshka according to an old recipe: put two yolks in a bowl, add salt and pepper to taste. Pour in olive oil and stir. We add mustard. Refueling is ready and sent to okroshka.
4. We lay out the okroshka platter on deep plates, pour kvass.
Okroshka with beef tongue
Ingredients:
Chicken fillet - 200 g;
Beef tongue - 200 g;
Fresh cucumbers - 4 pieces;
Two medium onions;
Salt pepper;
Kvass - 2 liters;
Dill - 100 g.
Cooking method:
1. Put the chicken fillet in a pot of boiling water, salt, cook over moderate heat until tender (15-20 minutes).
2. Dip the beef tongue into boiling water and cook over moderate heat for 30-40 minutes. Immersion of the meat in hot water will make the texture of the delicacy softer, juicier and tender. To check if it is ready, you can do this: by pressing on the meat with a fork, clear juice should stand out. After that, hold the tongue in cold water so that its skin can be easily removed. Peeled tongue cut into slices.
3. Peel cucumbers, cut into slices. Pour kvass and leave in the refrigerator for half an hour. After 30 minutes, spread the chopped dill.
Okroshka in meat broth
Ingredients:
2 potatoes;
A bunch of green onions;
Onion;
Dill, parsley;
Chicken fillet;
Smoked sausage;
Mayonnaise - 3 tbsp. spoons;
Sour cream - 4 tbsp. spoons.
Cooking method:
1. Pour chicken fillet with cold water, put on gas, add half a teaspoon of salt. Salt is necessary so that the broth is transparent, and the foam comes to the top. We leave the broth to cool, then fill it with our okroshka.
2. Grate cucumbers. Hard-boiled eggs, chopped. Chop onions and green onions. Boiled potatoes (can be in uniform) cut into cubes, we do the same with smoked sausage.
3. Squeeze mayonnaise and sour cream. It is best that they are homemade.
4. Add broth to okroshka. We stir the resulting assortment. It turned out hearty and not at all fatty meat okroshka.
Meat okroshka
Ingredients:
Beef - 200 g;
Fresh cucumbers - 3 pieces;
Mustard;
Radishes - 5 pieces;
Two eggs.
Cooking method:
1. Pour the meat with hot water and leave to cook until tender. After it has been cooked, do not remove it from the broth immediately, let it cool in it, then it will give the soup a more juicy taste.
2. Boil hard boiled eggs. Peel off the shell, grate and add to the rest of the ingredients.
3. Peel the potatoes, cut into plates, then bars and, ultimately, cubes. We send it to the water and leave to boil.
4. As a rule, mustard and horseradish are not mixed, but in this recipe this bold combination gives a pleasant sharpness and piquancy. Add mustard to the yolks, season with a pinch of salt. Mix thoroughly with a spoon or fork. To neutralize the sensations of the sweetness of kvass, add horseradish to this mass and continue rubbing. Leave for 15 minutes, then pour kvass and mix with a whisk until foam forms.
5. Finely chop the dill and add it to the dressing. Pour a little kvass so that the mixing of the mass is uniform. We continue to mix with a whisk.
6. We do not clean the radish, its bright color will give the okroshka an attractive look. Cut the radish into thin strips and send to the gas station.
7. Cut into strips and fresh cucumbers.
8. We combine vegetables, meat, dressing and kvass. Okroshka is ready!
Meat okroshka with mineral water
Ingredients:
Two chicken eggs;
200 g of veal;
Three fresh cucumbers;
Potatoes - 4 pieces;
1 teaspoon table vinegar.
Cooking method:
1. Boil eggs, cool in cold water, peel and finely chop.
2. We disassemble the boiled veal meat into small pieces with our hands or a knife. It is better to do it with your hands so that the delicate structure of the meat is not damaged.
3. Mix sour cream with mustard and vinegar - the dressing is ready. Adjust the amount of vinegar yourself, depending on what taste of okroshka you want to get.
4. Add mineral water and stir the okroshka.
There is an opinion that the combination of onion and salt will give okroshka juiciness. In no case do not grind the onion with salt, as the onion gives off all its bitterness, and the okroshka becomes excessively sour.
Adding vinegar to a pot of potatoes will keep the potatoes whole but take a little longer to cook. Otherwise, slurry is obtained from potatoes.
Okroshka must be chilled, a warm mixture of vegetables and meat is unlikely to have an invigorating and refreshing effect.
Pounded egg yolks, mustard, salt and sugar - this dressing will definitely brighten up the taste of okroshka.
All ingredients must be cut equally. So it is easier to use okroshka, and it is more pleasant for the eye.
In order for okroshka to give juice and become more fragrant, radishes and fresh cucumbers need to be grated on a coarse grater.
If hungry guests arrived in time, and you just finished cutting okroshka and did not have time to cool it, do not be discouraged. Add an edible ice cube to each serving bowl.
Summer is a great time for culinary improvisations and gastronomic creations! While the fire is burning, kebabs are marinating, vegetables and fruits are being cut, you can invite your friends to refresh themselves with a delicious cold soup. Hardly anyone can resist this!
Meat okroshka is famous for its tonic properties and qualities that are beneficial for the life of the body. Combine and try different combinations of products in okroshka, and it will definitely suit your taste!
They are very popular, especially in the hot season, and it is very hot with us. During this period, you do not want to eat anything. Every day you need to maintain and replenish your body with nutrients.
What is healthy and nutritious to cook for the whole family? Okroshka consists of a large number of products that contain all the necessary vitamins and minerals. Such a soup can be prepared on any meat, ready-made meat products, with fish. You can refuel according to your taste: mineral water, kefir, sour cream, kvass, even use water with mayonnaise. Any of these options are tasty and satisfying. So let's cook meat okroshka with pork according to our recipe.
- 300 g pork
- 300 g potatoes
- 4 chicken eggs
- 300 g radish
- 250 g fresh cucumbers
- 150 g green onions
- 1 bunch of parsley
- 200 g canned peas
- Salt to taste
- Ground black pepper
Meat okroshka with pork - recipe
When shopping for vegetables, look closely at the appearance and feel. They should be tight and not wrinkled. Place the radish and cucumber in a colander, rinse thoroughly in running water. Trim the ponytails on both sides. Dry or leave for 15-25 minutes to drain excess liquid. Cut into random slices, small size. Place in a large bowl as you will end up with a large portion.
Rinse fresh chicken eggs. Place in a pot of cold water. Salt. Send to a strong fire. Boil for about ten minutes. Drain hot water. Cool the eggs in cold water for 15-20 minutes. Peel off the shell, cut into small pieces. Open a can of canned peas, drain the brine. Pour both products into a plate with the rest of the products.
For meat, take either chicken or pork. Our recipe uses pork. Dip into a pot of water. Add bay leaf, black peppercorns. Salt the water. Boil until soft. Cool, cut into small cubes. Rinse the potatoes. Boil in salted water until tender.
Readiness check with a sharp object. If the vegetable pierces easily, then the potato is ready. Cool, peel off the skin. Cut into small pieces. Add meat and potatoes to a bowl. Wash green onions, parsley. Discuss. Cut finely. You can use any greens you like.
Good day!
Summer has come in our area, and how can one not remember the most, perhaps, seasonal dish - okroshka.
This soup, in fact, is the same hodgepodge, only cold)). That is, everything that was in the house crumbled finely (hence the name), dressing was made from herbs, sour cream was added, and all this mishmash was poured with kvass. Meat or fish components were, in principle, optional and often simply leftovers from some previous meal or scraps from cooking accompanying dishes. Accordingly, the requirements for meat and fish were not particularly strict - the main thing is not to be fatty.
Recently, boiled sausages, sausages or trimmings of low-fat ham, smoked meats, etc. have been thrown into okroshka, but kvass here should be special. Here's what Wikipedia tells us:
Kvass for okroshka should be a special, so-called white kvass, more acidic than ordinary bread kvass. Kvass wort consists of three types of flour: rye, buckwheat and wheat, two types of malt: rye and barley, fermented with prepared sourdough with the addition of mint. Okroshka kvass should be at least a third of the total volume of kvass in vegetable okroshka, at least half in meat okroshka, and completely 100% in fish okroshka.
To be honest, we did not bother and bought a simple store. It is, of course, sweeter than “white” and generally tastes different, but it still turned out well:
So, to make meat okroshka, take the following products:
- Beef (200-250 gr)
- Potato
- cucumbers
- Radish
- green onion
- Dill
- (for this amount - 1.2 liters)
- Salt, pepper to taste
- You will also need sour cream.
First of all, we set the beef to cook until tender (an hour and a half). Also, eggs (cook hard boiled) and potatoes (cook in their uniforms) are sent to the stove.
We crumble everything else. Finely chop the greens, three cucumbers and radishes on a coarse grater:
When the eggs are cooked, we clean them, separate the whites from the yolks, chop the first into cubes, knead the second with a fork:
We also chop the boiled potatoes:
Finally, the meat arrived. Take out, cool and chop it into small pieces:
Here's what we got:
Now we are preparing an intermediate charge. We mix all the ingredients except kvass, herbs and sour cream in a suitable bowl:
Here, in principle, everything is almost ready to be eaten, however, if you want to leave okroshka for future use, nothing prevents you from putting everything in this form in the refrigerator.
Ten to fifteen minutes before the meal, salt the greens:
Knead vigorously to give juice:
Add sour cream and leave for ten minutes to infuse. At this stage, a teaspoon of mustard or horseradish is sometimes added, but we decided to do without them:
Well, now we call everyone to the table, pour the meat and vegetable mixture on plates, add sour cream dressing and pour ice kvass from a misted jug:
Bon Appetit!
In the summer heat, meat okroshka becomes one of the favorite dishes for many. It is enough to know the basic rules and observe the proportions in order to deliciously cook meat okroshka at home.
The basis of meat okroshka is vegetables, to which meat is added in a 1: 1 ratio. Vegetable mass is used for cooking. In addition to vegetables, they take boiled meat, kvass, but not sweet drinking, but white. There are many options for making cold soup, the main thing is to combine the ingredients correctly so that you like the result.
How to make white kvass for okroshka
For cooking, rye malt and flour are used - 300 and 200 g each, respectively, barley malt 100 g, warm water 6 liters.
- Dry ingredients are mixed, a little boiling water is added and insisted for a third of an hour.
- Then the rest of the water is poured out so that the volume is 6 liters, yeast is added.
- When the liquid ferments (the process takes about 12 hours), it is placed in a cold place and kept for a day.
Vegetables and greens
Okroshka combines different vegetables and herbs. One type of vegetables with minimal taste characteristics, the second - spicy vegetables that add spice to the dish. Fresh cucumbers, cooked potatoes, carrots are distinguished by a neutral taste. To make the soup tasty, the products are cut as small as possible.
Of the spicy vegetables, many people like to use celery. Chopped parsley, dill, green onion feathers are poured into the meat okroshka. Neutral components occupy a quarter of the volume, finely chopped onions - at least half the volume of spicy vegetables.
Meat
Lean meat is suitable (carbonade, tenderloin), it is recommended to combine different types. To preserve juiciness and taste, the meat is boiled in salted boiling water. Do not divide into parts, cook whole.
Refueling
- Okroshka is complemented with spicy dressing, egg mass, sour cream. To prepare a spicy dressing, they take hard-boiled eggs, mustard, black pepper, or use only the brine left over from pickles.
- The taste of meat okroshka can be enhanced by using soaked apples, salted mushrooms. Before adding the dressing to a dish, it is diluted in a small amount of kvass. They are sent to the rest of the products, insist 30 minutes, and only then pour the liquid.
- Sour cream and finely chopped eggs are added last. Sometimes grated horseradish is used instead of mustard for spicy dressing.
These are the basic rules, but there are many recipes and each has certain features.
The classic recipe for combined meat okroshka
For the preparation of meat okroshka, fresh cucumbers, eggs, boiled potatoes are taken. Before putting the ham, the skin is removed from it.
Ingredients:
- smoked, pre-boiled low-fat ham, boiled tongue and beef - 50 g each;
- cucumbers - 75 g;
- potato tubers - 100 g;
- eggs - large or two small;
- 600 ml of kvass;
- onions, greens;
- a little mustard;
- a pinch of salt, sugar to taste;
- sour cream - a small amount for serving the dish.
Cooking:
- Cut the ingredients. Preferred cutting options - cube, straw. If necessary, peel the cucumbers.
- Having dissolved mustard, salt, sugar in a liquid, they move on to onions - they are rubbed with salt and thrown into kvass.
- Ingredients filled with kvass are sent to the refrigerator. Meat soup insist half an hour. Okroshka is consumed with parsley, dill, sour cream is put before serving.
Video recipe
Meat okroshka on kvass - 3 recipes
With boiled sausage
Ingredients:
- sausage - 130 g;
- cucumber;
- radishes (a few pieces are enough);
- potatoes - 235 g;
- eggs - 2 pcs.;
- 900 ml of kvass;
- mustard - 5 g;
- sour cream - 30 g;
- greenery.
Cooking:
- All ingredients, except for the radish, are cut into equal pieces.
- Grind the radish, add dill, parsley, mustard, sour cream.
- Pour the components with kvass with thorough mixing.
Videos cooking
with beef
Ingredients:
- beef - 200 g;
- two medium eggs or three small ones;
- two medium-sized cucumbers;
- two radishes;
- grated horseradish - 5 g;
- 500 ml of kvass;
- salt, sugar;
- sour cream;
- Dill.
Cooking:
- Radishes are cut into slices, the rest of the products are cut into cubes.
- The ingredients are combined, salted. Add spice with horseradish, onions. To give a green color, dill is used, sweets - sugar. Then kvass is used.
- Sour cream is placed in the finished dish immediately before use.
With beef and veal
Ingredients:
- lean meat - 300 g (two types of meat are taken in a 1: 1 ratio, pre-boiled);
- cucumbers - 3 pcs.;
- two eggs;
- a bunch of onions;
- kvass - 300 ml;
- sour cream - 2 tbsp. l.;
- a little mustard (0.5 tsp is enough);
- sugar (2 tsp), salt to taste;
- greenery.
Cooking:
- Chopped onions are salted, thoroughly rubbed. Crushed eggs are mixed into it.
- Make dressing by mixing sour cream, mustard. Add a little sugar, salt to taste. Mix thoroughly, send to kvass.
- Pour cubes of cucumbers, meat to the rest of the ingredients, stir.
- Sprinkle with parsley and dill before use.
Meat okroshka on kefir - 3 recipes
Classic kefir recipe
Ingredients:
- beef - 200 g;
- kefir, water (chilled) - 500 ml each;
- egg;
- cilantro, dill.
Cooking:
- Combine kefir and water. Add pre-cut into small pieces meat, egg (slices), greens. In addition to onions, it is recommended to use cilantro, dill.
- The components are salted, mixed.
- Okroshka on kefir is ready.
Video recipe
Okroshka with beef on kefir
Ingredients:
- 750 ml base (kefir);
- beef - 150 g;
- eggs - 1-2 pcs.;
- cucumber;
- several radishes;
- salt;
- greenery.
Cooking:
- Boil, finely chop beef, eggs.
- Circles of vegetables, chopped parsley, chopped dill are sent to the bowl.
- After lightly salting the components, pour in kefir.
Okroshka with boiled sausage on kefir and mineral water
Ingredients:
- sausage - 125 g;
- two potatoes;
- eggs - 2 pcs.;
- one large cucumber or two medium-sized;
- radish - 2-3 pcs.;
- water, kefir - 500 ml each;
- a pinch of salt, pepper to taste;
- greenery.
Cooking:
- Radishes are rubbed on a coarse grater, the rest of the products are finely cut.
- After adding salt, pepper and thoroughly mixing, pour the liquid, which consists of equal parts of kefir and water.
Okroshka with sausage on mineral water is consumed chilled.
Meat okroshka on whey - 2 recipes
With Chiken
Ingredients:
- fillet - 200 g;
- one egg;
- cucumber, potato;
- two small radishes;
- sour cream - 100 g;
- a liter of whey;
- mustard - 0.5 tsp;
- a handful of chopped onion feathers, herbs;
- a pinch of salt.
Cooking:
- Boiled fillets and potatoes are cut into pieces, as for a salad.
- For chopping fresh vegetables (radishes, cucumbers) use a medium grater.
- Eggs are crushed, fall asleep in a bowl. Chopped onions, parsley, dill are also sent there.
- The products are poured into a saucepan, the whey is poured.
- They take a small bowl, mix mustard (replacement with horseradish is allowed) with sour cream, salt. The resulting mass is added to the dish.
- The components are mixed, okroshka insist.
Combined okroshka on whey
Ingredients:
- beef - 400 g;
- ham, veal - 300 g each;
- eggs, cucumbers - 6 pcs.;
- sour cream - 400 g;
- 3 l of serum;
- different types of greens, onions - in a large bunch;
- mustard - 2 tsp, the same amount of sugar;
- a pinch of salt.
Cooking:
- Ham and cucumbers are cut into strips. The meat is cooked and cut.
- The egg mass is mixed with prepared products.
- Chopped and mashed with salt onions in a bowl are combined with mustard, sour cream, sugar. The dressing is diluted in whey.
- In a saucepan, mix the ingredients, pour the whey.
- Meat okroshka is placed in the refrigerator, greens are added before use.
Meat okroshka on the water
Ingredients:
- sausage - 135 g (excellent substitute - ham);
- sour cream - 90 g;
- two medium potatoes;
- cucumber;
- eggs - one large or two small;
- 900 ml of chilled water;
- greenery.
Cooking:
- Eggs and potatoes are peeled, cut into very small pieces. Cucumbers and ham are cut in the same size.
- Fall asleep chopped greens.
- The amount of sour cream specified in the recipe is added to the water, stirred until a homogeneous liquid is obtained, which is used for pouring.
- Cool the okroshka before serving.
How to cook okroshka in meat broth
When serving, sprinkle okroshka with meat with dill.
In okroshka with meat, you can add potatoes boiled in their skins, peeled and cut into small cubes.
Yield: 2 liters of kvass.
Black bread cut into small cubes, fry in the oven (do not overcook). Pour hot water at 80 degrees and leave for 3-4 hours in a warm place at 25 degrees, strain. Take a small amount of bread infusion, dilute the yeast and sugar with it and add the mixture to the bread infusion (wort).
Put the wort for fermentation in a warm place at a temperature of 25 degrees for several hours. Then strain the kvass, put in the cold and cool to 10 degrees.
Meat is one of the foods richest in protein. Beef contains more protein than pork or lamb. The fatter the meat, the less protein it contains. Meat proteins contain all vital amino acids (essential) that are not formed in the human body and must be supplied with food. Essential amino acids are necessary for the growth and development of a young organism (histidine and lysine), for the formation of hormones and vitamins, fat metabolism (methionine), for the synthesis of blood hemoglobin (tryptophan), etc.
The meat of chickens, turkeys, rabbits is better absorbed and digested.
www.teleorakul.ru
Okroshka with meat
What do we need for okroshka. Yes, in fact - everything is here in the picture.
Let's do the potatoes first. She was bought in the market. Therefore, we clean, fill it with water and pour a spoonful of salt. Let's stand for twenty minutes. As you can see, redness has occurred. These are all sorts of harmful nitrates. We'll cut them out. We'll even throw out one potato. Wash and put to boil.
And let's do the little thing.
Rinse the onion plucked in the greenhouse, dry it, cut it finely. Add half tsp. salt and a little crush, not exactly grind, but slightly crushed.
Of course, I would like to have my own cucumbers. But I won't lie. Bought. That's why they cleaned it up. And they cut it.
Your dill. There are no secrets here. The main thing is to chop smaller.
Meat. Boiled veal and cut. Also not big.
Mix everything properly.
Some people love mayonnaise. Someone sour cream. A matter of taste.
And finally, kvass. We use, if our own is not made, from the Savvo-Storozhevsky monastery. This is real Kvass. If anyone happens to be there, I recommend it. It really is something! It's useless to tell. You have to try.
And a bite to eat with potatoes. Yes, with fresh black.
yummybook.ru
Meat okroshka - recipes for kvass, kefir, whey, water
In the summer heat, meat okroshka becomes one of the favorite dishes for many. It is enough to know the basic rules and observe the proportions in order to deliciously cook meat okroshka at home.
The basis of meat okroshka is vegetables, to which meat is added in a 1: 1 ratio. Vegetable mass is used for cooking. In addition to vegetables, they take boiled meat, kvass, but not sweet drinking, but white. There are many options for making cold soup, the main thing is to combine the ingredients correctly so that you like the result.
How to make white kvass for okroshka
For cooking, rye malt and flour are used - 300 and 200 g each, respectively, barley malt 100 g, warm water 6 liters.
- Dry ingredients are mixed, a little boiling water is added and insisted for a third of an hour.
- Then the rest of the water is poured out so that the volume is 6 liters, yeast is added.
- When the liquid ferments (the process takes about 12 hours), it is placed in a cold place and kept for a day.
Okroshka combines different vegetables and herbs. One type of vegetables with minimal taste characteristics, the second - spicy vegetables that add spice to the dish. Fresh cucumbers, cooked potatoes, carrots are distinguished by a neutral taste. To make the soup tasty, the products are cut as small as possible.
Of the spicy vegetables, many people like to use celery. Chopped parsley, dill, green onion feathers are poured into the meat okroshka. Neutral components occupy a quarter of the volume, finely chopped onions - at least half the volume of spicy vegetables.
Lean meat is suitable (carbonade, tenderloin), it is recommended to combine different types. To preserve juiciness and taste, the meat is boiled in salted boiling water. Do not divide into parts, cook whole.
- Okroshka is complemented with spicy dressing, egg mass, sour cream. To prepare a spicy dressing, take hard-boiled eggs, mustard, black pepper, or use only the brine left over from pickles.
- The taste of meat okroshka can be enhanced by the use of soaked apples, salted mushrooms. Before adding the dressing to the dish, it is diluted in a small amount of kvass. They are sent to the rest of the products, insist 30 minutes, and only then pour the liquid.
- Sour cream and finely chopped eggs are added last. Sometimes grated horseradish is used instead of mustard for spicy dressing.
These are the basic rules, but there are many recipes and each has certain features.
The classic recipe for combined meat okroshka
For the preparation of meat okroshka, fresh cucumbers, eggs, boiled potatoes are taken. Before putting the ham, the skin is removed from it.
- smoked, pre-boiled low-fat ham, boiled tongue and beef - 50 g each;
- cucumbers - 75 g;
- potato tubers - 100 g;
- eggs - large or two small;
- 600 ml of kvass;
- onions, greens;
- a little mustard;
- a pinch of salt, sugar to taste;
- sour cream - a small amount for serving the dish.
- Cut the ingredients. Preferred cutting options - cube, straw. If necessary, peel the cucumbers.
- Having dissolved mustard, salt, sugar in a liquid, they move on to onions - they are rubbed with salt and thrown into kvass.
- Ingredients filled with kvass are sent to the refrigerator. Meat soup insist half an hour. Okroshka is consumed with parsley, dill, sour cream is put before serving.
Meat okroshka on kvass - 3 recipes
With boiled sausage
- All ingredients, except for the radish, are cut into equal pieces.
- Grind the radish, add dill, parsley, mustard, sour cream.
- Pour the components with kvass with thorough mixing.
with beef
- beef - 200 g;
- two medium eggs or three small ones;
- two medium-sized cucumbers;
- two radishes;
- grated horseradish - 5 g;
- 500 ml of kvass;
- salt, sugar;
- sour cream;
- Dill.
- Radishes are cut into slices, the rest of the products are cut into cubes.
- The ingredients are combined, salted. Add spice with horseradish, onions. To give a green color, dill is used, sweets - sugar. Then kvass is used.
- Sour cream is placed in the finished dish immediately before use.
With beef and veal
- lean meat - 300 g (two types of meat are taken in a 1: 1 ratio, pre-boiled);
- cucumbers - 3 pcs.;
- two eggs;
- a bunch of onions;
- kvass - 300 ml;
- sour cream - 2 tbsp. l.;
- a little mustard (0.5 tsp is enough);
- sugar (2 tsp), salt to taste;
- greenery.
- Chopped onions are salted, thoroughly rubbed. Crushed eggs are mixed into it.
- Make dressing by mixing sour cream, mustard. Add a little sugar, salt to taste. Mix thoroughly, send to kvass.
- Pour cubes of cucumbers, meat to the rest of the ingredients, stir.
- Sprinkle with parsley and dill before use.
Meat okroshka on kefir - 3 recipes
Classic kefir recipe
- Combine kefir and water. Add pre-cut into small pieces meat, egg (slices), greens. In addition to onions, it is recommended to use cilantro, dill.
- The components are salted, mixed.
- Okroshka on kefir is ready.
Okroshka with beef on kefir
- Boil, finely chop beef, eggs.
- Circles of vegetables, chopped parsley, chopped dill are sent to the bowl.
- After lightly salting the components, pour in kefir.
Okroshka with boiled sausage on kefir and mineral water
- sausage - 125 g;
- two potatoes;
- eggs - 2 pcs.;
- one large cucumber or two medium-sized;
- radish - 2-3 pcs.;
- water, kefir - 500 ml each;
- a pinch of salt, pepper to taste;
- greenery.
- Radishes are rubbed on a coarse grater, the rest of the products are finely cut.
- After adding salt, pepper and thoroughly mixing, pour the liquid, which consists of equal parts of kefir and water.
Okroshka with sausage on mineral water is consumed chilled.
Meat okroshka on whey - 2 recipes
- fillet - 200 g;
- one egg;
- cucumber, potato;
- two small radishes;
- sour cream - 100 g;
- a liter of whey;
- mustard - 0.5 tsp;
- a handful of chopped onion feathers, herbs;
- a pinch of salt.
- Boiled fillets and potatoes are cut into pieces, as for a salad.
- For chopping fresh vegetables (radishes, cucumbers) use a medium grater.
- Eggs are crushed, fall asleep in a bowl. Chopped onions, parsley, dill are also sent there.
- The products are poured into a saucepan, the whey is poured.
- They take a small bowl, mix mustard (replacement with horseradish is allowed) with sour cream, salt. The resulting mass is added to the dish.
- The components are mixed, okroshka insist.
Combined okroshka on whey
- beef - 400 g;
- ham, veal - 300 g each;
- eggs, cucumbers - 6 pcs.;
- sour cream - 400 g;
- 3 l of serum;
- different types of greens, onions - in a large bunch;
- mustard - 2 tsp, the same amount of sugar;
- a pinch of salt.
- Ham and cucumbers are cut into strips. The meat is cooked and cut.
- The egg mass is mixed with prepared products.
- Chopped and mashed with salt onions in a bowl are combined with mustard, sour cream, sugar. The dressing is diluted in whey.
- In a saucepan, mix the ingredients, pour the whey.
- Meat okroshka is placed in the refrigerator, greens are added before use.
Meat okroshka on the water
- sausage - 135 g (excellent substitute - ham);
- sour cream - 90 g;
- two medium potatoes;
- cucumber;
- eggs - one large or two small;
- 900 ml of chilled water;
- greenery.
- Eggs and potatoes are peeled, cut into very small pieces. Cucumbers and ham are cut in the same size.
- Fall asleep chopped greens.
- The amount of sour cream specified in the recipe is added to the water, stirred until a homogeneous liquid is obtained, which is used for pouring.
- Cool the okroshka before serving.
How to cook okroshka in meat broth
According to this recipe, summer soup is prepared by lovers to make the dish more fatty and with a rich taste.
- boiled beef - 420 g;
- kefir - 240 ml;
- sour cream - 60 ml;
- potatoes - 160 g;
- medium cucumber;
- eggs - 2 pcs.;
- broth - 115 ml;
- a handful of chopped onions;
- greenery.
- Products are cut into cubes, chopped greens, fall asleep with onions.
- Liquids are mixed with sour cream, used for pouring.
Impossible to eat hot soups in the summer heat? Then choose meat okroshka, a dish that, due to the variety of recipes, does not get bored. Want to make some changes? Create your own recipes.
Using experience and imagination, taking into account your own taste preferences, you will get a result that will surely please you with its appearance, taste and aroma. Choose any basis, cook for yourself, your family, and hot days will not seem so painful.
4damki.ru
Okroshka with beef
Really warm days have come, the bright sun is shining outside the window, the trills of birds are sounding - the mood is wonderful, spring, the soul rejoices and sings: “Summer is coming!”.
On such days, I want to cook something light, summery - in this case, okroshka with beef is perfect - a cold soup that almost everyone knows and loves. The principle of cooking a native Russian dish is simple - first, meat, vegetables and herbs are chopped, then they are mixed, dressing and a liquid base are added.
Unsweetened bread kvass usually acts as a liquid base in the classic beef okroshka. The composition of the products in this dish is not strictly regulated, but, as a rule, boiled beef, potatoes, fresh cucumbers, eggs, radishes and greens are present in the classic recipe.
Okroshka, before pouring it with kvass, it is advisable to place it in the refrigerator for 30 minutes, or add ice cubes to each plate.
Okroshka with beef on kvass: a classic recipe
Ingredients
Cooking okroshka with beef: a step by step recipe
To prepare okroshka on kvass with beef, all ingredients must be chilled. Therefore, it is advisable to boil meat, potatoes and eggs in advance and place them in the refrigerator.
- We cut the boiled beef across the fibers into cubes, with a side of 1 cm or a little less.
- Peel boiled potatoes and boiled eggs, cut into cubes of the same size.
- Radishes are also cut into cubes. If you grate it on a coarse grater (or chop), then the taste of radish will be felt stronger.
- Fresh cucumbers, like other ingredients, cut into small cubes. If the skin is bitter or rough, then it is advisable to peel the cucumbers.
- Finely chop parsley and dill.
- Finely chop the green onion, rub it with salt in a separate bowl.
- We spread chopped potatoes, eggs, radishes, cucumbers, onions in a large container, add beef.
- Season with sour cream, mix.
- Add chopped herbs, mustard, sugar, salt. Pour the ingredients with kvass.
10. Gently mix.
11. We lay out the classic okroshka with beef on portioned plates, adding, if desired, ice cubes.
Kvass for the preparation of okroshka can be used purchased, designed specifically for okroshka. But you can cook it yourself at home. Fragrant homemade kvass is prepared quickly and easily.
Recipe for homemade kvass for okroshka
- Cut yesterday's rye bread into slices.
- Dry it in a preheated oven until dark brown (do not overcook, otherwise the kvass will be bitter).
- Pour the resulting croutons (50 g) with hot boiled water (6 cups) and leave to infuse for 5 hours.
- We filter the infusion, add sugar (1 tablespoon), yeast (1.5 g), a handful of washed raisins.
- We let our kvass stand for 8 hours in a warm place, then we filter it and put it in the refrigerator. Real homemade kvass for okroshka is ready.
Let's try to cook okroshka according to another recipe. Kvass is also desirable to use home-made.
Okroshka with beef meat
Ingredients
- Kvass - 1 l;
- Boiled beef - 250 g;
- Fresh cucumber - 2 pcs.;
- Boiled egg - 2 pcs.;
- Green onion - 75 g;
- Sour cream - 3 tablespoons;
- Salt, sugar, mustard - to taste;
- Parsley, dill - to taste.
How to cook meat okroshka on kvass
- Cut boiled beef into small cubes.
- We clean the fresh cucumbers and cut them into cubes too.
- Finely chop the green onion and lightly rub with salt.
- Finely chop the whites of the boiled eggs.
- Grind egg yolks with sour cream, salt, sugar and mustard.
- Mix seasoned sour cream with proteins and onions.
- We breed kvass.
- Add cucumbers and beef, mix everything thoroughly.
Serve on the table, sprinkled with finely chopped parsley and dill, and put ice cubes in each plate.
Try to cook and see for yourself that the most delicious dish in the summer heat is okroshka with beef, it not only nourishes, but also perfectly quenches thirst.
