Cold soup - okroshka will help to escape the heat, satisfy hunger and get enough for a long time. And so that she does not get bored, make the dish in different interpretations. Read the variations and subtleties of the chowder below.
Recipe content:
- Features of the dish
- Classic okroshka with sausage
- Classic okroshka on kvass
- Classic okroshka with kefir
- Video recipe
Okroshka is the most popular Russian cold dish on summer days. Her recipes appeared at the end of the 18th century, and the related dish "botvinia" was mentioned even earlier. There is an opinion that it arose thanks to the barge haulers on the Volga. They were fed porridge for breakfast, spelled for dinner, and kvass with dried roach for lunch. Those who had bad teeth soaked the vobla in kvass. A little later, to the vobla, the peasants began to collect potatoes, turnips, radishes, cucumbers in their gardens, and add them to their food for satiety. This is how okroshka appeared.
Features of the dish
It is a dish of finely chopped food filled with liquid and sour cream. Traditionally, the food includes: boiled potatoes in their uniforms, fresh cucumbers, radishes, dill, green onions. You can also add meat, poultry or fish of any kind and heat treatment to the dish. But the basis is taken: beef and chicken breast. In addition, there are a number of some nuances and subtleties of cooking.
- Fish is used with a sweetish taste - tench, pike perch, cod. It is boiled and cut into small cubes.
- Modern options involve the use of smoked fish or sausage. This makes the food less useful and more nutritious.
- Vegetables are placed in equal proportions.
- It is desirable to use homemade kvass and white is better.
- For pungency add mustard or horseradish.
- You can make a spicy dressing with mustard, green onions, boiled yolks, peppers, and green onions.
- Before serving, the ingredients are infused and cooled.
- For low-calorie okroshka, low-fat boiled meat, poultry, fish are used, and instead of kvass, low-fat yogurt or kefir.
- You can grate radishes and cucumbers, so the vegetables will give more juice, and the food will turn out to be more aromatic.
- The meat is cut across the grain.
- Instead of kvass, meat or vegetable broth, whey or beer are used.
- If the okroshka did not have time to cool, but you want to start your meal faster, then ice cubes are placed in the plate.
Classic okroshka with sausage
Classic okroshka - salvation of a dehydrated body. It will simultaneously quench your thirst and relieve hunger.
- Caloric content per 100 g - 47 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Unfiltered unclarified kvass - 1 l
- Cucumbers - 2 pcs.
- Sausage - 250 g
- Eggs - 3 pcs.
- Potatoes - 3 pcs.
- Sour cream - 200 ml
- Green onions - bunch
- Dill - bunch
- Citric acid salt - to taste
Preparation:
- Pre-boil potatoes and eggs: potatoes - in uniforms, eggs - hard-boiled. Then chill, peel and cut into cubes.
- Cut the sausage and cucumbers into cubes. Remove the thick skin from the cucumbers.
- Chop the greens finely.
- Place the food in a bowl, add sour cream and stir.
- Put the ingredients in each portioned deep plate and fill them with cold kvass. Salt the food to taste and season with citric acid.
- Serve the classic cold chowder with bread or rolls.
Classic okroshka on kvass
Simple, quick, satisfying and healthy okroshka will diversify the summer diet of any family.
Ingredients:
- Hard boiled eggs - 3 pcs.
- Jacket-boiled potatoes - 5 pcs.
- Cucumbers - 3 pcs.
- Radish - 10 pcs.
- Boiled chicken fillet - 300 g
- Green onions, dill and parsley - on a bunch
- Kvass - 1 l
- Salt and horseradish to taste
Preparation:
- Chicken fillet, pre-boil and refrigerate. Then, cut across the fibers into cubes with 1 cm sides.
- Boil potatoes and eggs in advance, cool and peel. Separate the egg whites from the yolks. Set aside the yolks, and cut the whites and potatoes into cubes.
- Wash cucumbers and radishes and cut into cubes.
- Greens (dill, green onions, parsley) - wash and chop.
- Grind the yolks with horseradish and mix with kvass.
- Mix all ingredients, top with dressing and refrigerate for 1 hour.
Classic okroshka with kefir
Fill the cold soup not with kvass, but with kefir, and you will have a completely different hearty, healthy dish, and truly healing.
Ingredients:
- Boiled sausage - 300 g
- Cucumbers - 3 pcs.
- Boiled potatoes - 4 pcs.
- Boiled eggs - 4 pcs.
- Green onions and dill - on a bunch
- Salt and lemon juice to taste
- Kefir - 1.5 l
- Water - optional (to a consistency)
Preparation:
- Wash green onions, chop and grind with salt.
- Cut the cucumbers and radishes into strips.
- Peel and chop the potatoes.
- Peel and slice eggs like potatoes.
- Combine all ingredients in a saucepan and stir.
- Pour in kefir and season with lemon juice.
- Pour in water or mineral water so that the okroshka is not very thick.
- Season the chowder with a little salt, chill for half an hour and start your meal.
Video recipes:
