Lenten okroshka is a traditional Slavic dish. It will suit believing Christians during a special fast, and will also become a favorite dish of vegetarians.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Previously, okroshka was prepared from all the vegetables that grew in the garden. Most often, it was potatoes, cucumbers, radishes and all kinds of greens. In addition, a meat product was also put into the dish, which was pork, chicken, beef. However, I note that okroshka could also be lean. This means that okroshka was made without animal products.
Lean okroshka can be cooked not only in fasting. After all, nutritionists recommend periodically doing fasting days, and it is perfect for such a case. In addition, such a lean first course is also suitable for those who follow a diet and monitor their weight.
Lean okroshka can be filled with whey, kvass, kefir or plain water. There are no restrictions here. In this recipe, I propose to learn how to properly cook lean okroshka according to the classic recipe that has come down to our time from time immemorial.
- Caloric content per 100 g - 47 kcal.
- Servings - 10
- Cooking time - 15 minutes for cutting food, plus additional time for boiling and cooling potatoes and eggs
Ingredients:
- Potatoes - 4 pcs.
- Eggs - 4 pcs.
- Cucumbers - 3 pcs. (frozen can be used)
- Dill - small bunch (frozen can be used)
- Green onions - bunch
- Lean mayonnaise - 500 g
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking lean okroshka
1. Wash the potatoes and, without peeling, boil with salt until tender. When it's cooked, dip it in ice cold water to cool down faster. Then peel and cut into medium sized cubes.
2. Dip the eggs in cold water, add salt and cook on the stove. After boiling water, reduce heat to lowest and simmer for 10 minutes until steep. If you put the eggs in boiling water, then the shell may burst and the whole protein will flow out. Salt, for boiling eggs, is necessary so that if the shell nevertheless bursts, then the protein will not leak out, but curl up.
When the eggs are boiled, cover them with ice water and hold for about 20 minutes. This is necessary so that they not only cool down faster, but also easier to clean. After that, peel and dice the eggs, like a potato.
3. Wash green onions, dry and chop finely.
4. Place all food in a large saucepan and add mayonnaise. Also add the diced cucumbers and chopped dill. In this recipe, these ingredients are used frozen.
5. Season okroshka with salt, citric acid or lemon juice, fill with boiled chilled drinking water and mix well. Since the refueling water should be cool, prepare it well in advance. For example, boil in the evening so that it has time to cool down overnight, and in the morning start cooking okroshka.
Pour the finished lean okroshka into plates, put an ice cube in each portion and serve it to the table. Also, if desired, you can add mustard to the dish, then okroshka will acquire a weak piquant bitterness.
See also the video recipe for cooking vegetable okroshka:
