Okroshka is the first dish of the summer season. It is with this soup that warm days are met. And you can cook okroshka not only from fresh vegetables, but also frozen ones. And how to do this, read in this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Okroshka recipes are available for every taste. You can independently change the recipe, experiment by adding different ingredients to it, or season with all kinds of sauces and liquid. For example, instead of kvass, whey, kefir, mineral water, meat or vegetable broth, etc. are successfully used. For acidification, use lemon juice, vinegar, citric acid. Then the dish will take on a completely different taste.
Okroshka also has a general rule, which is the main difference from other first courses. The products use everything pre-cooked and fill them with liquid. And vegetables, for the dish, you can use both fresh and frozen, which you have prepared for future use for the winter. For example, frozen cucumbers, radishes, green onions, dill, parsley are suitable here.
The difference between today's okroshka recipe is as follows. First, the meat ingredient is boiled duck breasts. The second is frozen cucumbers, green onions and dill. Third, okroshka is filled with kefir. Fourth, it is acidified with lemon juice. This interpretation of the okroshka recipe, I think, will appeal to many.
- Calorie content per 100 g - 79 kcal.
- Servings - 5
- Cooking time - 20 minutes for slicing food, plus time for boiling and cooling potatoes, eggs and meat
Ingredients:
- Potatoes - 2 pcs.
- Frozen dill - zhmenya
- Eggs - 2 pcs.
- Duck breast - 1 pc.
- Kefir - 1.5 l
- Drinking water - 1 l
- Frozen cucumbers - 250 g
- Frozen green onions - zhmenya
- Lemon - 0.5 pcs.
- Salt - 1.5 tsp
How to cook okroshka with lemon and frozen vegetables:
1. Wash the potatoes and boil them in their uniforms. Do not add salt, otherwise the tubers may fall apart. For the same reason, check the readiness by piercing a toothpick. After the potatoes cool well, peel and cut into cubes.
2. Dip the eggs in a saucepan, cover with cold water and boil after boiling for 8 minutes until a cool consistency. If you pour hot water over them, they can crack. Place the boiled eggs in ice water and leave to cool. Then peel and cut into cubes.
3. Wash the duck fillet, remove the skin and boil with salt and ground pepper. Remove the cooked meat from the broth and leave to cool. The broth is not useful for this recipe, so you can use it for another dish. For example, make a stew. But, if you wish, you can use the broth for okroshka instead of drinking water.
4. Since this recipe uses frozen cucumbers, green onions and dill, you do not need to defrost them. Put the food in the pan with all the ingredients right away. But if you use fresh greens, then wash them first, cut off the ends and cut them.
5. Put all the ingredients in a saucepan and squeeze out the juice of the lemon half.
6. Pour okroshka with kefir, drinking water, season with salt and stir. Taste it and, if desired, bring it to the desired. Send the pan to the refrigerator to cool for one hour, then serve the dish to the table.
I dressed okroshka with kefir with a high percentage of fat, so I diluted it with water so that the dish was not very thick. But if you fill the food with low-fat kefir, then you may not need water.
See also a video recipe on how to cook autumn okroshka with lemon juice.
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