If you are a vegetarian or observe Great Lent, this does not mean that you should deny yourself the use of your favorite foods. Prepare lean gourmet okroshka and enjoy its amazing taste.
Photo of the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Okroshka is a popular Russian dish. Its name comes from the word "crumble", since all the products used are finely chopped. Traditionally, it is poured with cold kvass, although in the old days it was filled with cucumber or cabbage pickle. Today, completely different liquids are used: sour milk, yogurt, mineral water, kefir, meat broth, and even beer.
The most popular foods used for this dish are cucumbers, boiled potatoes, boiled eggs, radishes and herbs. It is also prepared with boiled meat, poultry, fish or mushrooms. And to make the taste richer, they use several types of meat: pork, beef, chicken, which should be soft and tender. Fish, on the other hand, should have a neutral, or better, sweetish taste: cod, tench, catfish, trout, pink salmon or pike perch.
Okroshka is also seasoned with various products. To add spice, mix mustard, kvass, black pepper and let the dish brew. It is better to season vegetable okroshka with horseradish and finely chopped herbs. But most often they use sour cream, which is added to products immediately before serving the dish.
- Caloric content per 100 g - 47 kcal.
- Servings - 8
- Cooking time - 20 minutes for cutting food, plus additional time for boiling vegetables
Ingredients:
- Potatoes - 4-5 pcs.
- Eggs - 5 pcs.
- Red caviar - 200 g
- Cucumbers - 4 pcs.
- Dill - large bunch
- Sour cream - 500 ml
- Green onions - bunch
- Salt - 2 tsp or to taste
- Citric acid - 1 tsp or to taste
Cooking lean okroshka with red caviar
1. Boil the potatoes with salt in their uniforms for about 30 minutes (depending on the size of the tubers). Check the readiness with a knife - soft means ready, hard - continue cooking.
When the potatoes are ready, cool them well, preferably even cold. I recommend boiling it well in advance. After the tubers, peel and cut into cubes with sides no more than 1 cm.
2. Dip the eggs in a saucepan with cold water and cook on the stove until steep for 10 minutes. Add salt to them, in case they burst during cooking, then they will not flow out of the shell.
When the eggs are ready, cover them with ice water and let sit for 15-20 minutes. Next, peel them and cut them to the same size as the potatoes.
3. Wash green onions, dry and finely chop.
4. Place all food in a saucepan of suitable size. Also add washed, dried and diced fresh cucumbers, which are frozen in this recipe. If you also have them frozen, then lower them into the pan without defrosting, they will thaw there on their own.
Wash dill greens, dry, chop and add to okroshka. But if you have this greens frozen, then use them as well as cucumbers.
Season all products with sour cream, fill with chilled boiled drinking water, season with salt, citric acid and mix well.
5. Serve chilled okroshka. Place the red caviar in the center of the table so that each eater can put it in a portion for himself.
See also a video recipe on how to cook lean okroshka:
