It is possible to prepare a winter version of okroshka only if greens and cucumbers are frozen for future use in the summer. Otherwise, you will have to cook it from fresh products, which are very expensive in the winter season, and besides, they contain a lot of nitrates.
Recipe content:
- What is okroshka filled with
- What meat is used for okroshka
- Ingredients
- Step by step cooking
- Video recipe
Okroshka is a traditional dish of the national Russian cuisine. It is mainly cooked in the summer, when the bright sun is shining outside the window and there is a sultry heat. But many families like to cook it in other seasons of the year, for example, in winter. And in order to make it not costly, wise housewives freeze cucumbers and greens for future use. Then the taste and aroma of okroshka gives a particle of summer days. Without such strategic reserves, okroshka will never turn out tasty in the winter season, since greens do not add aroma, and purchased greenhouse cucumbers have no taste.
What is okroshka filled with?
You can fill okroshka with many liquids. The most common and commonplace option is chilled drinking water. To make the dish more satisfying, season it with any meat broth. There are also options for okroshka with kefir, whey, kvass, birch sap, vegetable broth, cucumber pickle, yogurt or carbonated mineral water.
What meat is used for okroshka?
Meat for okroshka can be of any variety, boiled or fried. You can combine several of its types. For example, game and poultry, turkey and black grouse, pork and veal. They also add smoked meats and sausages to okroshka. By the way, sausage can be not only boiled, but also smoked or dry-cured. In addition, you can use leftover meat from a wide variety of dishes.
- Calorie content per 100 g - 62 kcal.
- Servings - 10
- Cooking time - 20 minutes for cutting food, plus additional time for boiling and cooling food
Ingredients:
- Potatoes - 4 pcs.
- Eggs - 5 pcs.
- Doctor's sausage - 350 g
- Smoked chicken leg - 1 pc.
- Frozen cucumbers - 3 pcs.
- Frozen dill - 3 tablespoons
- Mustard - 3 tablespoons
- Green onions - bunch
- Sour cream - 500 g
- Salt - 1 tsp or to taste
- Citric acid - 1 tsp or to taste
Cooking winter version of okroshka
1. Wash the potatoes and boil in their uniforms in salted water until tender. Cool it well afterwards.
2. Dip the eggs in a saucepan, cover with water and boil for 10 minutes until steep. Then immerse them in cold water so that they are easier to peel and cool faster.
3. When the potatoes and eggs are completely cooled, start cooking okroshka. To do this, cut the doctor's sausage into cubes. All okroshka products should be cut to the same size, preferably cubes no more than 8 mm in size.
4. Remove the skin from the smoked ham, and remove the meat from the bones and chop.
5. Peel and chop the eggs.
6. Peel and chop the potatoes as well.
7. Wash and chop green onions.
8. Place all food in a large saucepan. Add frozen cucumbers and dill there. It is not necessary to defrost these products beforehand, in okroshka they will gradually thaw themselves. Also add sour cream and mustard.
9. Pour boiled water over okroshka, season to taste with salt, citric acid and mix well. Before using, send it to cool in the refrigerator for 1 hour, and place ice cubes in a plate when serving.
See also the video recipe for making okroshka:
