In okroshka, like many other dishes, there are rules for its preparation, adhering to which you can get a good result. So, let's look at how to properly cook meat okroshka.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
On a hot summer afternoon, it is always pleasant to dine with cold meat okroshka. Every housewife knows the recipe for this traditional dish. However, to make okroshka really tasty, I suggest using some simple culinary secrets.
- In order for the cold soup to be tasty, it is important to observe the proportion of slicing of the main ingredients. Absolutely all products should be cut into the same small cubes or strips.
- Since the soup is cold, the meat should not be fat, or if fat is present, then you will have to get rid of it thoroughly. You need to cut the meat across the fibers, then the pieces will be softer. The meat can be supplemented or completely replaced with sausage. I recommend purchasing low-fat varieties: "Doctor", "Milk" or sausages.
- Potatoes are boiled exclusively in their uniforms. To do this, it is cooked in a small amount of water under a lid for about 20-25 minutes. Readiness is determined by piercing the tuber with a fork or knife.
- When serving cold soup, add a couple of ice cubes to each plate. Then the vegetable summer chowder will be truly refreshing.
- If you like the rich taste of the dish, then add a couple of tablespoons of mayonnaise to the plate before serving.
- Okroshka must be allowed to brew for at least half an hour, but preferably 1-1.5 hours.
- When serving okroshka, do not forget to put mustard or horseradish on the table, so that each eater can adjust the sharpness of the dish to his taste.
- Calorie content per 100 g - 62 kcal.
- Servings - 8
- Cooking time - 30 minutes for boiling broth, potatoes and eggs (plus time for cooling them), 30 minutes for slicing and 30 minutes for infusing the finished dish
Ingredients:
- Potatoes - 3 pcs.
- Eggs - 4 pcs.
- Cucumbers - 4 pcs.
- Smoked chicken leg - 1 pc.
- Doctor's sausage - 200 g
- Green onions - large bunch
- Sour cream - 500 ml
- Dill - large bunch
- Salt - 2 tablespoons or to taste
- Citric acid - 1 tsp or to taste
Cooking meat okroshka
1. Wash the smoked chicken leg, put it in a saucepan, fill it with drinking water and boil the broth. Then remove it from the pan, put it in a sieve so that excess liquid drains from it, and put the pan in the refrigerator. When the broth is completely cold, a fatty film forms on its surface. It must be removed with a dining boat, or soaked with a paper napkin.
2. Remove the meat from the boiled ham and cut into small pieces.
3. Boil the potatoes in their uniforms for about half an hour. Then cool, peel and cut into small cubes.
4. Place eggs in a saucepan with cold water and cook for 10 minutes until steep. Then chill under cold water, peel and slice.
5. Chop the sausage as well as the previous products.
6. Wash the cucumbers, cut off the ends and chop.
7. Place all food in a large saucepan, about 4.5 liters. Also add the washed chopped green onions and dill. I use frozen herbs in this recipe. Season the ingredients with sour cream.
8. Pour everything with chilled broth. If its quantity is not enough, you can add boiled water, kvass or whey.
9. Mix the products well, adjust the taste of the dish with salt and citric acid, and send okroshka to the refrigerator to infuse for half an hour.
10. Serve the cold soup by pouring it into bowls with an ice cube in each.
See also a video recipe on how to cook meat okroshka.
