Okroshka is a traditional Russian dish that is prepared with a variety of foods, fillers, liquids, etc. In this review, I will share a spicy recipe for okroshka on sausage with lemon and mustard.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Okroshka is a primordially Russian dish that is traditionally prepared in summer, when the heat is hot outside. this dish belongs to the category of cold soups. The main principle of the meal is to grind meat and vegetables with their further mixing and pouring with a liquid base. The latter is kefir, not sweet bread kvass, whey, broth, water with mayonnaise or sour cream. There are no strict limits on the use of products. Moreover, each recipe should contain potatoes, a meat component (boiled meat, ham, sausage), fresh cucumbers, eggs and herbs. Sometimes carrots, beets, turnips, rutabagas and other products are put into okroshka. However, here you can experiment and add, remove or replace ingredients to your liking. Ready okroshka, ideally, should be infused for half an hour so that the products are saturated with broth.
In this review, okroshka will be cooked with sausage and seasoned with freshly squeezed lemon juice and mustard. I will use mineral water as a liquid base. Such a dish turns out to be dietary and has a special piquancy and zest. It should be served with rye bread, croutons or croutons.
- Caloric content per 100 g - 89 kcal.
- Servings - 6
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling eggs and potatoes
Ingredients:
- Potatoes - 3-4 pcs.
- Eggs - 5 pcs.
- Doctor's sausage - 300 g
- Fresh cucumbers - 4 pcs.
- Green onions - large bunch
- Dill - large bunch
- Lemon - 1 pc.
- Sour cream - 600 ml
- Mustard - 2 tablespoons
- Salt - 1 tsp or to taste
- Mineral water - 3 l
Step by step cooking okroshka with sausage, lemon and mustard:
1. Pre-boil the potatoes in their uniforms. Season with salt while boiling. Cool the finished tubers in cold water or at room temperature. Then peel and cut into medium to small cubes.
2. Pre-boil the eggs for about 8 minutes. Then transfer them to cold water to cool. Remove the shell from the cold food and cut into cubes.
Since eggs and potatoes take time to cook and cool, I advise you to do this in advance, for example, in the evening. Then it will be possible in just half an hour to cut all the products and cook delicious okroshka.
3. Cut the sausage (ham can) into cubes, like the previous products.
4. Wash the cucumbers, cut off the ends and cut. Cut all products to the same size so that the finished dish looks harmonious and beautiful.
5. Wash green onions, pat dry with a paper towel and chop finely.
6. With dill, do the same as with onions - wash, dry and chop.
7. Pour sour cream and mustard into a bowl. Mix well. Wash the lemon, cut in half and squeeze the juice into the sour cream-mustard mass. Stir again to smooth the dressing.
8. Place all food in a saucepan and season with prepared sauce.
9. Fill the ingredients with drinking water and mix well. Taste and add salt or lemon juice as needed. Leave okroshka to cool in the refrigerator for half an hour or an hour. Then serve it to the table by pouring into portioned mugs.
See also a video recipe on how to cook okroshka in kvass with horseradish and mustard. Recipe from Ilya Lazerson.
