Despite the fact that okroshka is considered a summer dish, in the cool season it looks like a "highlight" on the table. Let's remember the main subtleties and rules for its preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What is okroshka is well known to everyone. Absolutely everyone adores it and is very often cooked in the summer season. This refreshing cold soup will invigorate and energize. This dish is also found in other national cuisines. So, in Italy it is a spicy gazpacho, and in Azerbaijan it is a dovga. What is hidden behind this amazingly tasty and world-famous dish?
- The liquid base can be varied: kefir, kvass, broth, mineral water, whey, beer.
- Season the dish with sour cream, mayonnaise, kefir or a mixture of products.
- Pounded boiled yolks with mustard are considered a classic dressing. A little sugar and pepper, sour cream or kefir are added to them.
- The composition of the products must include fresh cucumbers. The dish can be complemented with radishes and herbs. Vegetables are pre-soaked in cold water so that the fruits become fresh and get rid of nitrates.
- Any meat component is used: dairy or doctor's sausage, boiled or smoked chicken, boiled lean veal or rabbit meat.
- The calorie content of the dish is regulated by the fat content of sour cream, kefir or mayonnaise, as well as the selected meat ingredient and liquid component.
- Diet okroshka is prepared in water, with boiled chicken fillet and low-fat kefir. Hearty and high-calorie - on boiled veal, meat broth, fatty sour cream and mayonnaise.
- Caloric content per 100 g - 73 kcal.
- Servings - 5
- Cooking time - 20 minutes for slicing food, plus time for boiling and cooling potatoes and eggs
Ingredients:
- Potatoes - 3 pcs.
- Eggs - 4 pcs.
- Kefir - 1.5 l
- Salt - 1 tsp or to taste
- Green onions - large bunch
- Boiled veal - 300 g
- Dill - large bunch
- Lemon - 0.5 pcs.
- Cucumbers - 3 pcs.
Step by step cooking okroshka, recipe with photo:
1. Boil the potatoes in their uniforms in salted water. Cool well, peel and cut into medium cubes.
2. Boil the eggs hard-boiled for about 8 minutes, refrigerate, peel, cut into cubes and send to the pot with the potatoes.
5
3. Boil and cool the meat in advance. Then chop like all foods.
Note: I recommend preparing potatoes, eggs and meat in advance, for example, in the evening, and in the morning prepare fresh okroshka in half an hour.
4. Add chopped cucumbers and chopped dill green onions to a saucepan.
Note: This recipe uses frozen fresh cucumbers, green onions and dill. How to make this template, you can find on the pages of the site. For okroshka, especially in winter, the use of frozen vegetables is ideal. Since fresh vegetables are expensive in winter and contain a lot of concentrates.
5. Season the dish with kefir, salt and add lemon juice. Stir, chill in the refrigerator for half an hour and serve. If there is not enough for filling kefir, add boiled chilled water to it. Alternatively, you can use citric acid instead of freshly squeezed lemon juice.
See also a video recipe on how to cook okroshka.
