The sudden union of chicken broth and cold soup. Just right for cool weather! Light and really tasty okroshka in chicken broth. Before serving, it should be infused. Step-by-step recipe with a photo. Video recipe.
Okroshka is prepared in a variety of ways: with kefir, kvass, sour cream, broth, etc. Today we will cook just with the latter - okroshka with chicken broth. Such a vitamin dish will perfectly diversify your homemade dinner: hearty, tasty and healthy. It may seem to many that this version of the dish will turn out to be too fatty, but in fact, it is not fatty at all, but very nutritious and tasty. It is advisable to use homemade sour cream as a dressing, then the dish will be more satisfying. You can also season the chowder with regular store-bought sour cream or mayonnaise. Another secret of this okroshka recipe is the presence of mustard, which gives the dish a special piquancy.
Instead of chicken for the broth, you can use other non-fatty meats. For example, veal, turkey, or rabbit are good choices. There are recipes for okroshka with lean pork, which will also turn out to be an equally tasty dish. The set of vegetables can be varied depending on taste preferences. You can put cucumbers, radishes, radishes. They also complement the dish with any greens: dill, parsley, green onions, there are recipes with cilantro and basil.
See also how to cook mushroom okroshka.
- Caloric content per 100 g - 137 kcal.
- Servings - 6-7
- Cooking time - 30 minutes for slicing food, plus time for cooking additional food
Ingredients:
- Chicken - 1 carcass
- Mustard - 50 g
- Cucumbers - 3 pcs.
- Citric acid - 1 tsp
- Eggs - 5 pcs.
- Dill - bunch
- Potatoes - 3-4 pcs.
- Green onions - bunch
- Salt - 1.5 tsp
- Sour cream or mayonnaise - 500 g
- Radish - 150-200 g
Step by step cooking okroshka in chicken broth, recipe with photo:
1. Wash the chicken, put it in a pot of water and send it to the stove to cook. To make the broth less greasy, remove the skin from it, because it contains the most fat and bad cholesterol. Bring broth to a boil and reduce the noise. Reduce the temperature to the lowest setting and cook for 45 minutes without a lid for maximum health benefits. During cooking, do not boil violently and periodically remove the fat, then the broth will turn out transparent. Season it with salt 10 minutes before the end of cooking. Remove the bird from the finished broth and leave to cool. Be sure to strain the broth itself through 2-3 layers of gauze so that it becomes more transparent and without excess fat. Send it to the refrigerator to cool.
2. Wash the potatoes from dirt, fill with clean drinking water and boil in a peel until tender. You need to salt the potatoes at the end of cooking, 5-10 minutes before the end of cooking. Otherwise, there is a risk that the potatoes will disintegrate during cooking. Cool the finished tubers.
3. Pour the eggs with cold water and after boiling, cook for 8-10 minutes over low heat. Do not cook for longer, otherwise the yolk may turn blue. Transfer the finished eggs to ice water and leave to cool.
4. When the above products are ready, start cooking okroshka. Cut the cooled chicken into small pieces.
5. Peel the potatoes and cut into 5-7 mm cubes.
6. Peel the eggs and cut them like potatoes.
7. Wash the cucumbers, cut off the ends on both sides and cut them into small cubes.
8. Wash the radishes, dry them, cut off the tails and cut them like gherkins.
9. Wash green onions, dry and finely chop.
ten. Wash the dill, dry it finely.
11. Combine sour cream or mayonnaise with mustard in a deep container.
12. Stir the mustard dressing.
13. In a large saucepan, add all the chopped ingredients and add the sour mustard dressing.
14. Pour the broth strained through a fine sieve over the food, salt and add citric acid. You can use lemon juice instead of citric acid. Stir okroshka in chicken broth, chill in the refrigerator for half an hour and serve.
See also a video recipe on how to cook okroshka in chicken broth.
