Azerbaijani okroshka is an easy and quite familiar dish for us. This is the same cold light and hearty cold soup with herbs, meat, eggs, etc. But what is the main difference between the recipes, read the article below.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is an Azerbaijani okroshka cold soup seasoned with kefir, yogurt or ayran. Because in each region of the country, food is prepared differently. Some housewives put beef, others poultry, and still others do without meat ingredients altogether, preferring to add more greens.
Speaking of greens, in any case there should be a lot of them in the dish, this is the main difference from the Russian version. It can be cilantro, mountain cilantro (chervil), basil, dill, parsley, and green onions. Garlic is often included in the dish, it gives a special piquancy. It can be either finely crumbled or passed through a press. Boiled eggs are often placed in the dish, and they can be used, both finely crushed, and added to a portioned bowl of halves or quarters. But what is rarely or almost never used is potatoes. It is almost impossible to find it in the Azerbaijani version of okroshka.
A plate of such a hearty cold dish in the hot season will not add heaviness to the stomach, tone and cool the body, saturate and nourish with useful vitamins. Cooking a dish does not take much time, it does not require much labor, experience and cooking skills. The main thing is to follow the recipe and you will succeed.
- Caloric content per 100 g - 45 kcal.
- Servings - 6
- Cooking time - 15 minutes for slicing food, plus time for boiling eggs and chicken
Ingredients:
- Chicken breasts - 2 pcs.
- Parsley - 50 g
- Kefir - 1.5-2 liters (fat content 1%)
- Cucumbers - 3 pcs.
- Eggs - 4 pcs.
- Garlic - 1 clove
- Green onions - 150 g
- Cilantro - 30 g
- Dill - 50 g
- Salt - 1 tsp or to taste
How to cook okroshka in Azerbaijani:
1. Before preparing the chowder, boil the chicken fillet until tender and cool. You don't need broth for the recipe, so you can use it for other dishes. Also boil the hard boiled eggs for 8 minutes. Then transfer them to ice water to cool.
When these products are ready, proceed to the readiness of okroshka. Wash all greens and cucumbers and pat dry with a paper towel. Then finely chop the green onion on a board with a sharp knife.
2. Next, chop the parsley and cilantro.
3. Do the same with dill.
4. Then chop the cucumbers into small cubes.
5. Cut the boiled chicken into small slices or tear by hand.
6. Crumble eggs like previous products.
7. Place all ingredients in a saucepan. Pass the peeled clove of garlic through a press and season with salt. Pour kefir over the ingredients and stir. If you will use kefir with 2.5% fat, then dilute it with water, otherwise the dish will turn out to be too thick.
Soak the finished Azerbaijani okroshka in the refrigerator for about an hour and serve to the table, decorate with fresh herbs and, if desired, put a half of a boiled egg. In the national version, it is used with lavash.
See also the video recipe on how to cook okroshka in Azerbaijani.
