What is the best way to make okroshka. The best okroshka - general principles of preparation. Okroshka mushroom with mustard

A Russian person can rightly be proud of the recipe for this cold soup. Okroshka is part of the Russian culinary heritage, one of the most delicious and practical chapters in a large encyclopedia of Russian recipes. In fairness, we note that cold soups are present in the cuisine of many nations, and when you run out of Russian cookbooks, you can pay attention to gazpacho, tarator, chalop. But do not forget that the secret of pleasure that okroshka gives in the heat is not so much in cold serving, but in the fact that it is Russian, real, old - it is prepared on the most refreshing drink in the world - on bread kvass. And therein lies its uniqueness!

A little history of okroshka

The history of the appearance of okroshka managed to hide behind the shadow of centuries, although in its current, “leavened” form, the dish arose by historical standards not so long ago - in the middle of the 19th century. And although the name leaves no doubt that in the old days the soup was the same mixture of crumbled products, its origin allows for controversy.

On the one hand, there is an obvious direct ancestor of okroshka - a poor peasant dish "tyurya" made from slices of bread flavored with onions and vegetable oil and filled with kvass. On the other hand, there is a version of the “tavern” origin of okroshka: in the 19th century, taverns began to “ennoble” kvass, horseradish and vegetables with cuts of boiled meat and corned beef.
Thus, the question of the birth of cold meat stew on kvass turns out to be rhetorical - did they begin to add meat to kvass with pieces of bread, or, on the contrary, they began to fill it with kvass ...

Without mistake, we can say the following: even before the advent of okroshka, there was a lean stew similar to it, later either supplemented with a meat and fish component (as well as vegetables and root crops that began to be cultivated later), or became the idea for a similar meat dish.

Today, okroshka is more diverse:

firstly, it mixed with ideologically similar oriental soups based on fermented milk products;
secondly, products that were not known at the time of its appearance can be used as a basis - for example, soda;
thirdly, industrial-made boiled sausage appeared, and with it the lightest, one might even say primitive, version of okroshka.

The composition of okroshka

The metamorphoses that occurred with okroshka during its existence led to the fact that not a single mandatory ingredient remained in it. Popular dishes often have many variations, but if you can’t cook pilaf without rice, and a biscuit without eggs, then you can easily find two okroshkas that do not have a single ingredient that matches.
Given this, with regard to okroshka, it is more appropriate to talk not about each specific ingredient, but about their groups, taking into account the interchangeability of products.

Liquid base:
In the classic version, this is kvass, and not any, but light bread kvass (or just sour - sweet drinks from bottles will not work). Further, in ascending order of exoticism - whey, kefir, acidified water with sour cream or mayonnaise, mineral water, ayran, koumiss, matsoni, sour berry decoctions, beer, brut, kombucha.

Meat part:
Pork, beef, poultry or hodgepodge from different types of meat. Meat can be boiled, fried, smoked. In old recipes, cartilage boiled to softness is also welcome.

A more modern version is boiled or smoked sausage, sausages, ham.
If we compare the ingredients, then meat is preferable to taste - the soup with it is, as it were, more serious, solid and even nobler. In addition, the presence of sausage in the dish is almost the very first argument of opponents of the use of okroshka - because of the sausage, it is called "olivier with kvass."

Also, instead of meat, fish or seafood can be used.- scallops, squid, shrimp. If they put fish, then they choose varieties without small bones - cod, sturgeon, stellate sturgeon (and only fillets are used).

Okroshka with salmon

Vegetables

Vegetables for okroshka - this is the part with which everything is more or less clear:

1 - cucumber. It is found in 90% of recipes, most often fresh, sometimes pickles are added, and sometimes both.
2 - boiled potatoes. It is not used as often as cucumbers (there is even a whole community of okroshka lovers who passionately advocate recipes without the addition of potatoes). Sometimes potatoes are not put in the soup itself, but served on a separate dish, as a mandatory addition.
3 - radish.

leafy vegetables
Another common ingredient for okroshka is green onions. It is put in a cold soup quite a lot, pre-chopped and rubbed with salt.
Also, sorrel, spinach, sauerkraut, parsley, dill are sometimes added to okroshka.

Eggs

Okroshka is essentially a low-calorie dish. Even if meat or sausage is added to it, then only their low-fat varieties (fat in cold soup is not the most delicious thing). Therefore, eggs play a special role in saturating okroshka with protein and fats. Recipes without eggs are very rare.

Condiments, spices, spices

Simple okroshka recipes may be limited to 5-6 main ingredients, but often its preparation is a complex and multi-stage process with a list of ingredients reaching two dozen items, of which some are seasonings.

The oldest seasoning for okroshka - table horseradish. It is added to the soup in grated form, pre-mixed with meat and leaving the meat soaked in its aroma.

Instead of horseradish (and sometimes together with it) can be used mustard. A few teaspoons of it are diluted in a liquid with which okroshka is poured. Mustard goes especially well with okroshka on fermented milk products or sour cream.

Also among the spices that are suitable and used for making okroshka, it should be noted mint, basil, celery, tarragon.

Fruit

Lemons or lemon juice as a source of acid, as well as soaked and fresh apples.

Mushrooms

In mushroom okroshka recipes, mushrooms replace the meat part, but they can be used not instead of meat, but simultaneously with it. Mushroom pickers can afford to choose among milk mushrooms, saffron mushrooms, porcini mushrooms, volushki, and residents of cities that do not have such a choice should try okroshka with champignons or oyster mushrooms.

As you can see, the choice of ingredients for a cold summer soup is very rich, but this does not mean at all that, by taking the products that are at hand, you will prepare a delicious okroshka, because not all of them are combined with each other. In order not to make a mistake and not be disappointed in the result, choose a basic recipe, and already on its basis, experiment with adding new products, and it is better to experiment not with a full pan of the dish, but pouring part of it into a separate plate.

Okroshka with mushrooms

Popular okroshka recipes

Classic meat okroshka on kvass

boiled lean meat
fresh cucumbers
green onion
hard-boiled eggs
bread kvass
sour cream
Dill
salt
sugar
mustard

The quantity and ratio of ingredients can be changed to your liking, but there is a conditional "golden" rule - for one person you need to take 1 egg, 50 g of meat, 2 medium cucumbers, a spoonful of sour cream, a small bunch of green onions, 1 tsp. mustard.

Meat for okroshka should be cooked until soft, and hard-boiled eggs. Cucumbers are pre-peeled, and chopped onion is ground in a wooden mortar with salt so that it gives a little juice.

Eggs are divided into proteins and yolks - the proteins are chopped, and the yolks are rubbed with salt, sugar and mustard (ready-made mustard).

All prepared products are put in one pan, mixed and diluted with kvass. Sour cream and chopped dill are added to the soup when serving.

Okroshka on kefir

2 cucumbers
4 radishes
4 medium potatoes, boiled with skins on
3 hard boiled eggs
a bunch of green onions, dill, parsley and cilantro (several branches each)
200 g boiled chicken meat
1 l kefir
1 st. boiled water
2-3 lemon slices
salt, sugar to taste

Cut the radish and peeled cucumber into strips, chop the eggs, meat and potatoes into cubes. Grind the greens, grind the onion separately with salt.

Dilute kefir with boiled chilled water and pour over all the ingredients prepared and mixed together. Put the pieces of lemon, after squeezing a little juice out of it into okroshka, and put the pot of soup in the refrigerator (okroshka on kefir must be well chilled).

Okroshka on mineral water

Okroshka on a mineral water differs in filling. As the name implies, this is mineral water, but not in its pure form, but mixed with the same kefir, sour cream or mayonnaise. The approximate ratio of a dairy product (or mayonnaise) and mineral water is one to four or six (for example, 250 g of sour cream per 1 liter of mineral water).

Okroshka with sausage on mayonnaise

In terms of the number of lovers, okroshka with sausage bypassed its ancestor - the classic meat okroshka. But in defense of the latter, it should be said that it loses not in taste, but in simplicity. Since a typical okroshka is a fairly simple dish, sausage is more suitable for it than meat. Although, of course, there are gourmets who are not afraid of difficulties and who are not too lazy to boil meat, make kvass on their own and conjure over seasonings for a long time.

So, a variant of okroshka with sausage

3 pcs. potatoes
300 g boiled sausage (without fat)
3 cucumbers
4 eggs
a bunch of onions
other herbs to taste
lemon
200 g mayonnaise
boiled water
salt

The ingredients are prepared in the same way as for any other okroshka, and then mixed with mayonnaise and salt. A little cold boiled water is added to the finished okroshka so that the mayonnaise is evenly distributed, and then water is poured in to obtain the desired soup consistency. At the end, lemon juice is added and the okroshka is cooled.

Mushroom okroshka on kvass (old recipe)

Ingredients for 4 persons:
1 fresh and 1 pickled cucumber
2 salted milk mushrooms
2 boiled mushrooms
2 boiled waves
1 fresh and 1 soaked apple
5 pieces. boiled potatoes
1 baked beetroot
1/4 cup boiled beans
1 st. l. mustard (ready)
some salt
a little crushed black pepper
1 st. l. Sahara
green onion
parsley dill
1 l. bread kvass

Peel and chop cucumbers, potatoes, beets, apples. Chop mushrooms and herbs. Mix everything, salt, pepper, put mustard and pour in kvass. Let it brew.

How to cut products for okroshka

It is necessary to crumble products for okroshka, based on the general principles of composing chopped dishes: soft ingredients are cut into larger pieces, and hard ingredients are cut into smaller pieces.
Greens are crushed finely and can be additionally rubbed. Egg yolks can also be rubbed to give the dish a uniform yellowish tint and a more even taste.

An important role is played by the shape of the cut. Our tongue is able to perceive not only taste - it can also perceive tactile sensations, therefore pieces of the correct geometric shape, especially hard ones, stand out from the overall composition of the dish and distract from taste sensations. Because of this, you should not chop radishes, cucumbers, potatoes with the right identical cubes - radishes can be cut into strips, cucumbers can be cut into thin rectangular slices, and potatoes can be cut into cubes, but you need to cook it completely, until soft.

How to cook bread kvass for okroshka

Bread kvass is made from rye bread. To get 2 liters of kvass, you need a third of a loaf of bread, 5 tbsp. l. sugar, 10 pieces of raisins, 1 g of yeast.

Bread should be cut into thin slices and dried well in the oven until golden brown. The temperature of the oven should be set low - 120-150 C.

Prepared crackers are placed in a three-liter jar so that they fill it by a third, and fill the jar with boiling water. When the mixture has cooled to a temperature slightly above room temperature, raisins, sugar and yeast are added.

Leave the kvass to ferment in a warm place, covering the jar with gauze. Depending on the temperature in the room, bread kvass will be ready for consumption in 3-5 days.

Before use, it is filtered, and the remaining mass of crackers can be used as a starter for the next portion - it is returned back to the jar and again filled with water and sugar.

Okroshka vs cold soups of other nations

If we choose the characteristic “cold soup” as the basis for comparison, then it is logical to recall the popular Spanish gazpacho, Ukrainian beetroot, Bulgarian tarator.

Comparing okroshka and gazpacho is practically retelling a popular anecdote: “like a camel, but not at all similar.” The only thing that unites these two dishes is a refreshing taste, and even a cucumber in the composition. Otherwise, they are different: gazpacho is a completely vegetable, puree-like red soup, okroshka - as we managed to make sure - is a fairly satisfying dish of finely chopped ingredients.

The next candidate for comparison is beetroot. He looks more like a okroshka than gazpacho, as it consists of similar ingredients - eggs, green onions, fresh cucumbers, sour cream. It is distinguished by the presence of boiled beets (it is boiled already chopped, and the broth itself serves as the basis for beetroot).

Beetroot has a very beautiful pale pink color with a purple tint, which is obtained by mixing sour cream and rich beetroot broth.

Tarator- Bulgarian half-soup-half-drink. Prepared with sour milk or yogurt with the addition of walnuts, cucumbers, herbs and vegetable oil. A bit like okroshka cooked with fermented milk products.

Instead of an epilogue

I would like to finish the review with the words “Okroshka is good in the heat!”, But this would not be entirely fair, because okroshka is good not only in the heat - it is good in itself - but it is especially good in the heat.

Summer is really a fertile time for preparing cold refreshing dishes, but for cooking okroshka this is a special season also because cucumbers, leafy vegetables, greens are especially tasty from the garden, and okroshka cooked in winter will be just a pale copy of summer.

Separately, I would like to say a few words to those who have not found a place for okroshka in their menu and in their hearts - do not be categorical! There are a lot of recipes for okroshka, but even more of them are not written down and not even open. It cannot be that among this great multitude, not a single recipe appeals to you and suits your taste. Try, improvise, create. Do not limit your imagination, do not drive yourself into the framework of prejudices. And do not forget that tastes change - what you did not like as a child or a few years ago, today may well become your favorite dish!

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With the advent of hot and sultry summer days, the human body's need for life-giving moisture increases. At the same time, under the influence of exhausting heat, appetite decreases, but a person needs to eat. How to make it so that at the same time quench your thirst and saturate the body with nutritious, healthy and vitamin-rich foods. There is a simple answer to this question: cook a traditional Russian dish - classic okroshka or any other according to one of the proposed recipes. And how to cook - we will help you with this. By the way, I recently got 10 very tasty okroshka recipes on the blog of our good friend Margarita.

If there are many recipes, do not forget that the recipe for making okroshka is not a dogma, so here the variety is limited only by your imagination and taste

A little history of the origin of okroshka

Okroshka is a traditional dish of Russian national cuisine, sometimes the name is cold soup. The name okroshka comes from the verb to crumble, which means to finely chop the ingredients of its components, which is the main feature of the recipe for a simple and at the same time tasty okroshka.

Exploring Russian culinary literature, the first mention of okroshka recipes date back to the end of the 18th century.

There are a lot of okroshka recipes, both classic and original. When preparing okroshka, you should not be strictly limited to the letter of the recipe.

The basis of okroshka is a mixture of finely chopped meat or fish, boiled or fresh vegetables and pickles, herbs, filled with liquid (kvass, kefir or another) with the addition of other ingredients to the taste of the cook. As a sauce, sour cream, mayonnaise or others can be used.

Simple step-by-step recipes for making delicious okroshka

A simple classic recipe for making delicious okroshka is based on a mixture of chopped boiled meat, potatoes, chicken eggs and seasoned with kvass.

However, along with the classic recipe for okroshka, its constituent ingredients can vary from boiled meat to raw meat, from boiled sausage to smoked or salted fish, seafood, poultry meat or boiled potatoes with eggs can vary and cucumbers, radishes and peas. Kvass can be diluted with kefir, sour cream, curdled milk, whey, or even replaced with water with vinegar or tomato juice. The number of different variations on this theme can hardly be counted.

The main simplest and most delicious recipes and their step-by-step preparation with a photo to help you, we will consider and offer basic recommendations on how to cook this truly masterpiece of Russian cuisine - okroshka. Repeat after us and you will be able to cook a delicious, satisfying and fragrant okroshka. The abundance of recipes presented on my blog will satisfy the most refined taste.

The classic recipe for okroshka on kvass with sausage. Photo, calorie content of the dish

According to the classic recipe, okroshka is cooked on kvass. Boiled meat is taken as a filler and the main nutritional component. For meat, beef or lean part of pork is suitable. In our age of gastronomy, when store shelves abound with delicious and fragrant sausages, it is not bad to replace meat with a good variety of boiled sausage. We will save time on cooking meat and make delicious ready-made okroshka much faster. You can spice up the taste of the classics by replacing boiled sausage with half-smoked sausage. To prepare a classic recipe, we need:

Ingredients:

250-300 g of boiled meat or boiled (semi-smoked) sausage;
Two boiled medium potato tubers;
4 boiled chicken eggs;
3-5 pieces of radish;
2-3 pcs. fresh cucumbers;
1.5 liters of kvass;
greens to taste (onion, parsley, dill, borage leaves);
salt, pepper, sour cream.

And so how to cook, step by step, the classic okroshka on kvass:

We cook hard-boiled eggs, potatoes. Peel and cut into cubes 1x1 cm, no need to grind.
We chop sausage, radish and cucumbers into the same cubes as potatoes, chop the greens with a knife and grind with salt in a container separately from the chopped components. So the greens will give juice and aroma.
We combine all the prepared components together and mix. The highlight of the classic recipe is that after mixing all the ingredients, we leave the okroshka for half an hour - an hour to brew in a cool place.
Serving on the table, pour okroshka with kvass. In portions, add a spoonful of sour cream to each plate and decorate with half a boiled egg and a sprig of greens (dill, parsley).

Nutritional value of the dish "Okroshka classic on kvass with sausage" (per 100 grams): Calories: 78.9 kcal. Proteins: 3.6 gr. Fats: 4.5 gr. Carbohydrates: 5.5 gr.

The recipe for okroshka on kefir with boiled meat step by step

The recipe for this cold dish is very satisfying if you cook it on kefir with boiled meat. In addition to satiety, this recipe for a cold dish is more useful than kvass, since the liquid component of the base is a fermented milk product. By slightly changing the ratio of the components in this recipe, you can cook a hearty tasty okroshka more liquid or thicker. For this kefir recipe, we need:

Ingredients:

1.5 liters of kefir;
250 g of meat, preferably boiled beef;
2-3 fresh cucumbers;
3-4 boiled chicken eggs;
4-6 pieces of radish;
a bunch of parsley, green onions, dill.

Cooking step by step:

Cool the boiled meat, chop with a knife into small cubes or pieces.
Cucumbers with radish cut into small strips or cubes and bring to the chopped meat.
Grind boiled eggs and add to the mixture of vegetables with meat. Thoroughly mix the ingredients.
Finely chop the dill with onions (for juiciness and softness of greens and onions, crush them with the side surface of the knife on a cutting board), grind the greens with salt with a fork, add and mix with all the ingredients.
10-15 minutes before serving, pour the finished mixture with kefir and let it brew. If the okroshka is thick, then it can be diluted with drinking water.

Nutritional value of okroshka on kefir per 100 gr. Product: Calories: 47 kcal. Proteins: 3.1 gr. Fats: 1.9 gr. Carbohydrates: 4.3 gr.

Okroshka on the water with mayonnaise, sour cream and vinegar. Recipe step by step

Russian traditional cuisine is very rich in various options for preparing even the most classic dishes. Especially in this series, the recipe for okroshka on water with mayonnaise, sour cream and vinegar stands out for its variety. The distinctive advantage of this recipe is that not everyone accepts a meat mixture with vegetables filled with kvass. If you take a recipe for okroshka on kvass and replace the liquid base in it with a more tender and spicy one, such a dish can satisfy the delights of many gourmets. So, I present to your attention the recipe and photo of this wonderful dish of water with mayonnaise, sour cream and vinegar.

Required components:

300 g of boiled beef, other meat or ham, sausages (to your taste);
200 g of sour cream or mayonnaise, or mayonnaise mixed with sour cream;
Water - 6-7 glasses;
Boiled chicken eggs 4 pcs.;
Fresh cucumber - 3 pcs.;
Medium-sized boiled potatoes - 4 tubers;
Fresh radish - 5-6 pcs.;
A bunch of dill and green onions;
1-3 tablespoons of vinegar to taste.

Cooking okroshka step by step:

Boil potato tubers. Cut potatoes and eggs into small cubes.
Grind radishes, cucumbers and meat or sausage into small pieces.

Usually the ingredients are cut into cubes or straws of the same size. Who cuts how, who - large, who - fine, but for me the "golden mean" is better. I recommend cubes 1-1.5 cm, and straws no more than 1.5 cm - for me it’s so optimal

We chop the dill with onions and grind them with salt so that they give juice.
We combine all the prepared ingredients in one bowl, season with mayonnaise or sour cream or a mixture of both (I personally like the second option more, while I add more than half of sour cream), mix thoroughly.
Add water in portions, stirring, control the resulting consistency of the finished okroshka and bring to the required density. Let it brew for 30-40 minutes and then serve.

Calorie content and nutritional value of the dish "Okroshka on the water with mayonnaise, sour cream and vinegar" (per 100 grams): Calories: 53.4 kcal. Proteins: 2.6 gr. Fats: 3.8 gr. Carbohydrates: 2.2 gr.

A simple and delicious recipe for meat okroshka on whey with mustard

With the advent of hot and sultry summer days, the appetite decreases and leaves much to be desired, in addition, there is less desire to cook near the hot stove. In such heat, only okroshka on whey with mustard can awaken the appetite and quench thirst at the same time, and the simplicity of the recipe will allow you to quickly cope with the preparation of this delicious dish. This recipe will be no less satisfying than the classic okroshka, but at the same time it will be complemented by the piquancy of spicy mustard combined with a slight sourness of whey. It will take no more time to prepare this cold summer dish than to prepare okroshka according to a classic recipe.

We will need:

300 g of boiled sausage or boiled meat;
whey - 1.5 liters;
sour cream 300-350 g;
boiled chicken eggs - 3 pcs.;
fresh cucumbers - 3 pcs.;
lemon juice - 1 teaspoon (can be replaced with a pinch of citric acid);
a bunch of green dill and onions;
mustard to taste.

Cooking step by step:

Boiled eggs are peeled and cut into small cubes, we also do with cucumbers and sausages.
Finely chop the greens, rub it with salt to make it juicy.
After that, the resulting components are well mixed, poured with whey. Milk whey obtained by straining milk each time differs either in the burning sharpness of the acid, or in the gentle sweetness with sourness, which is transmitted to our okroshka. In both cases, you will not violate the recipe, and the addition of mustard will add contrast and chill to the dish. Don't be afraid to experiment.
Add lemon juice to taste and let it brew. Add mustard to plates in portions before pouring okroshka from the pan.

Calorie content and nutritional value of meat okroshka on whey with mustard (per 100 grams): Calories: 68 kcal. Proteins: 3 gr. Fats: 3.8 gr. Carbohydrates: 5.5 gr.

Step-by-step recipe for okroshka on ayran or tan with chicken

Unlike the previous recipe for hearty okroshka, let's try an easy diet recipe. The ease of this okroshka recipe is even more relevant in the summer heat than more high-calorie options. A dish based on a fermented milk product, which has a slight carbonation compared to the rest, is even more refreshing in the summer heat. Given the chicken meat, this set for okroshka looks unusual and even somewhat exotic, but its taste does not suffer from this, and the calorie content of the whole dish is minimized. Therefore, this recipe is relevant for those who carefully monitor their figure.

Many chefs do not like to deviate from the recipe, but from my experience I recommend that you experiment more and such an experiment in this recipe can be replacing boiled chicken fillet with smoked one, which will add new flavor notes to the well-known and beloved okroshka

For the recipe we need:

boiled or smoked chicken fillet - 200 g;
1 liter of fermented milk drink (airan or tan);
300 g sour cream;
boiled potatoes - 3-4 tubers;
fresh cucumbers - 3 pcs.;
4 boiled chicken eggs;
fresh radish - 5 pcs.;
a bunch of dill and green onions;
mustard to taste.

Step by step recipe:

Boil potatoes, eggs, chicken fillet. Cut all this with radishes and cucumbers into small cubes.
We cut the greens smaller, rub with salt with a tablespoon or crush until the juice is released.
We combine all the prepared ingredients in one bowl (pot), mix thoroughly and let it brew for 30 minutes - an hour.
Serving on the table, portionwise lay out the okroshka on plates, add a tablespoon of sour cream and pour it with tan or ayran, mustard is on the table, added for spiciness at the request of each guest.
Bon Appetit!

Calorie content and nutritional value of okroshka on ayran or tan with chicken (per 100 grams): Calories: 80.7 kcal. Proteins: 4.3 gr. Fats: 5.1 gr. Carbohydrates: 4.5 gr.

Okroshka with radish on sour cream and mineral water

Another okroshka recipe for those who want to keep a slim figure or are a supporter of vegetarianism. Okroshka on mineral water easily diversifies the menu with a healthy, tasty and low-calorie dish. Although the final taste result of this okroshka recipe is slightly different from the classics, the nutritional saturation and thirst-quenching effect remain noticeable.

Components:

1 liter of mineral water;
5 boiled potato tubers;
4 boiled eggs;
fresh cucumber - 3 pcs.;
medium bunch of radishes;
sour cream - 130 g;
to taste - dill, green onions, parsley.

Cooking step by step:

Boil potato tubers and eggs, cool them. We cut everything into small cubes.
Cucumbers with radish cut into half rings.
Finely chop parsley with dill and green onion, rub with salt with a crusher until juice is released.
We carefully mix all the components, season with sour cream and adding mineral water we achieve the required density.
Enjoy delicious okroshka - bon appetit!

Calorie content and nutritional value of the dish "Okroshka with radish on sour cream and mineral water" (per 100 grams): Calories: 65.8 kcal. Proteins: 1.9 gr. Fats: 4.9 gr. Carbohydrates: 3.4 gr.

Winter okroshka with sprat on kvass. Step by step recipe with photo

The most unusual okroshka recipe is winter. If you want to add variety to your daily menu, take note of this recipe, the main component of which is canned sprats in tomato sauce (gobies), while the main ingredient of the classic okroshka recipe, kvass, is preserved. The result is a tasty, satisfying and at the same time unusual dish. If you prepare boiled vegetables and eggs in advance, then it will take no more than 10 minutes to prepare this winter okroshka.

To prepare winter okroshka with sprats, we need:

Canned sprat in tomato sauce - 1 can;
Kvass - 1.5 l;
200 g sour cream;
4 boiled potatoes;
3 boiled chicken eggs;
fresh cucumbers - 3 pcs.;
radish - 3-4 pcs.;
1 tablespoon of horseradish;
Dill, green onion, parsley to taste.

Cooking winter okroshka:

Boiled potatoes and eggs after cooling, cut into small cubes.
Grind greens, radishes and cucumbers.
We combine the prepared products with sprats in tomato sauce, mix thoroughly, add kvass. Let it brew in a cool place for 30-60 minutes.
Before serving the dish on the table, spread out on a tablespoon of sour cream on plates.
Let's enjoy the bite!

Calorie content and nutritional value of winter okroshka with sprats in tomato sauce (per 100 grams): Calories: 45.1 kcal. Proteins: 2.3 gr. Fats: 2.2 gr. Carbohydrates: 4.1 gr.

Okroshka with radish on yogurt. Step by step recipe with photo

The most popular option for a low-calorie okroshka for a hot summer is okroshka on yogurt. The recipe for this dish does not cause any difficulties even for culinary beginners. The main components can be changed at your discretion for similar ones, which is why there are so many different recipes. Kvass is replaced with tomato juice, sour cream, kefir, whey, tan or yogurt to give the dish a more delicate taste, and for spiciness, radish or daikon is taken instead of radish. Even such a seemingly indispensable ingredient as meat can be replaced with fish or, in a completely radical case, mushrooms for a vegetarian table. The main secret of any okroshka is the observance of the correct proportions of ingredients.

For okroshka on yogurt you will need:

300 g of boiled meat (beef, veal);
Unsweetened yogurt - 0.5 l;
Potato - 3 tubers;
two fresh cucumbers;
4 hard-boiled chicken eggs;
small radish - 1 pc.;
parsley, green onion, dill to taste.

Step by step preparation:

Boil the lean part of the beef, cool, cut into small pieces.
After cooling, pre-boiled potatoes and eggs are also cut into small cubes (straws), fresh cucumbers - into short straws of 1.5 cm.
Finely chop the greens and crush with salt to make juice appear.
We first try the radish to make sure that we got not very bitter. We rub it on a coarse grater, which will give okroshka a specific sharpness.
We combine all the components, mix thoroughly, pour yogurt and put in the refrigerator to brew and cool.

Calorie content and nutritional value of okroshka with radish on yogurt (per 100 grams): Calories: 47.5 kcal. Proteins: 3.5 gr. Fats: 2 gr. Carbohydrates: 4 gr.

Bon appetit to you and your guests!

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There are many ways to make okroshka. This dish can be vegetarian and with meat, kefir, whey, kvass or boiled water with mayonnaise. In general, every experienced housewife has her own branded one that she serves on the table in the summer heat or prepares for January 1 in order to help loved ones recover after heavy consumption of fatty, salty and other junk food on New Year's Eve. There are several fairly versatile options for this dish, having mastered which you can experiment with the ingredients to suit your taste.

How to make okroshka. kvass recipe

This is perhaps the most common version of the traditional "cold soup". It will be appropriate both in the summer heat and after a grand feast. We thought about, First you need to get the required amount of this drink. In the summer, it is usually on sale, but in the winter, this can be difficult. Many housewives use home-made kvass, which has an extremely positive effect on the final dish, but you need to think about it in advance so that the drink turns out on time.

For 1 serving of soup, you need to take a glass of kvass, 1 small cucumber, a few radishes (if any), medium potatoes (pre-boiled in their skins), 1 egg (boiled), boiled pork, ham or boiled sausage - 50 g. You will also need a tablespoon sour cream, a little spicy mustard, salt with ground pepper and more greens, which is available.

Some housewives argue about how to make okroshka - finely chop all the ingredients or leave them large so that you can feel each taste. In principle, both the first and second options have the right to exist, but initially the name of the dish arose from the verb "crush". That is, it turns out that fine cutting will be more correct. Although if it is customary in the family, for example, to add ingredients to salads in large pieces, then you can do the same with okroshka.

Potatoes should be peeled, eggs too, vegetables should be washed and cut into approximately the same cubes. Finely chop the greens. Then combine all the components, salt, add mustard and pepper, pour kvass and mix. When serving, put a spoonful of sour cream in each plate.

How to make okroshka on whey

In this version, the dish is prepared mainly in the summer, because it turns out to be very light and healthy. For 4 servings of okroshka, take a liter of whey, a large cucumber, 2 medium potatoes (boiled in their skins), 100 g of boiled sausage, 2 eggs, herbs, sour cream to taste.

This recipe has one little secret. Before that, you need to chop the greens and crush it with salt in the same bowl where the rest of the ingredients will be sent later. In this case, she will start up the juice, thanks to which the dish will receive an additional piquant taste and unique aroma.

The remaining components are cleaned, crumbled into cubes and sent to the greens. Then add salt, mix and put in the refrigerator. When serving, pour whey on the table and add sour cream.

Okroshka with mayonnaise

More precisely, the dish is cooked on boiled water. It is intended mainly for those who do not like okroshka on kvass or whey. The process takes a minimum of time, literally 20 minutes. One and a half liters of cold boiled water take 5 boiled eggs, a bunch of green onions and parsley, 4 fresh cucumbers, about 300 g of Doctor's sausage, 200 g of mayonnaise, salt, ground pepper, a little mustard .

The vegetables are washed and cut into cubes, the sausage is also chopped quite finely, the greens are chopped, everything is mixed. Boiled eggs are peeled, the protein is separated from the yolk, crushed and added to the rest of the ingredients. The yolk is kneaded, mixed with mayonnaise and mustard, and then diluted with water, then salted to taste and pepper is added. Then the remaining ingredients are poured with the resulting liquid. You can add ice when serving.

Okroshka is the perfect combination of taste and health benefits. Everyone loves this national Russian summer soup. The classic recipe for okroshka is well known. However, the ingredients for kvass okroshka are perfect for kefir okroshka and not only. That’s why okroshka can be crumbled into anything: add meat or fish ingredients, use whey, kefir or mineral water instead of kvass. The whole summer is ahead, you can make the most unexpected innovations in a familiar dish by preparing okroshka according to different recipes. They are simple, only some ingredients and filling change.

Youtube.com, Natalia Kim

What products are needed for okroshka

Let's be clear: okroshka requires invigorating fragrant, sour, but by no means sweet kvass. Purchased kvass can be brought to the desired state by adding a couple of crusts of black or Borodino bread to it and letting it brew in a warm place for about three hours. Strain, cool and get almost the same kvass as it should be.

Okroshka can be cooked on refreshing kvass, there is okroshka on delicate whey, for a change, you can cook okroshka on spicy ayran or soft kefir, and fish okroshka is sometimes even poured with beer. Okroshka can also be filled with just mineral water.

For satiety, put meat or sausage in okroshka. It is preferable to use lean meat: boiled beef is perfect for making okroshka, you can put chicken or turkey, some put boiled tongue. If there is no meat, the easiest solution is to cook okroshka with boiled sausage.

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Boiled eggs can be put in okroshka, cut into cubes, or cut only the protein, and prepare dressing from the yolk. To do this, grind the yolks with mustard, add sour cream, sugar, salt to taste and mix with a small amount of kvass.

Green onions, dill, fresh sorrel are put in okroshka. By the way, green onions can be ground with salt. And of course, they season okroshka with sour cream or other seasonings to taste: mustard, horseradish, etc.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Cooking method. Boil potatoes in uniforms. Hard boil the eggs. Refrigerate hot foods. Wash and dry vegetables and herbs. Peeled potatoes and meat (ham) cut into small cubes. Put in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and chop too. It is recommended to knead the yolks with a fork and also put in a bowl. Green onions and dill should be finely chopped and slightly mashed in a bowl of salt. Then put in the total mass and mix thoroughly. Okroshka is served with kvass and sour cream. You can add mustard or grated horseradish to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Cooking method. Cut beef and cucumbers into strips. Chop part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. Combine the prepared ingredients, add some sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka on kefir

Ingredients: kefir 1 liter; kvass or mineral water with gas 0.5 liters, boiled potatoes 2 pcs., radish 5 pcs., boiled sausage (boiled meat) 200 g, boiled chicken egg 2 pcs., fresh cucumber 1 - 2 pcs., radishes and green onions 0 , 5 bunches, mustard 1 teaspoon, sour cream, salt, spices to taste.

Cooking method. The recipe for okroshka on kefir is not very different from the classic okroshka on kvass. The main thing is to remember that delicious okroshka on kefir, like delicious okroshka with kvass, is obtained only when it is well infused and cooled. Classic okroshka on kefir is prepared in the same way as okroshka on kvass with mustard, the ingredients are cut into medium-sized pieces and mixed with dressing.

Okroshka vegetable

Ingredients: bread kvass 2 liters, boiled carrots 1 pc., boiled potatoes 3 pcs., radishes 5 - 6 pcs., cucumbers 2 pcs., boiled eggs 2 pcs., chopped green onions, sour cream, mustard, salt and sugar to taste.

Cooking method. Cut the vegetables into strips, combine with a finely chopped egg, onion mashed with salt. Stir. When serving, put a vegetable side dish on a plate, salt, add a little mustard and pour over kvass. Serve sour cream separately.

Okroshka on whey

Ingredients: whey 1 liter, boiled potatoes 2 pcs., boiled meat or sausage 200 - 300 g; fresh cucumber 1 - 2 pcs., fresh radish 4 pcs., boiled chicken eggs 2 pcs., green onions and dill 1 bunch each, mustard 1 teaspoon, sour cream, salt.

Cooking method. Okroshka on whey is very tasty and healthy, because whey contains a lot of microelements useful for the body. Wash and dry fresh vegetables, boiled potatoes and boiled eggs and cut into small cubes. To know how to cook okroshka with whey or kefir deliciously, you need to remember about dressing. This is sour cream, mustard and salt. First mix sour cream with mustard, and then add a little salt, only in this way okroshka on whey and kefir will be moderately spicy, salty and tasty. Now you can mix everything, pour whey and let stand.

Okroshka on mineral water

Ingredients: okroshka on mineral water is prepared only on water with gas, boiled potatoes 2 pcs., boiled eggs 3-4 pcs., boiled meat or sausage 300 g, fresh cucumber 1-2 pcs., radish 3-4 pcs., green onions, dill , sour cream, salt.

Cooking method. Cut vegetables, eggs and meat ingredients into cubes or strips. Chop greens. For dressing, mix half a cup of sour cream with a teaspoon of mustard. If okroshka on mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Sprinkle with herbs before serving.

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
Step 3 Cut crab sticks into small pieces.
Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Ingredients: bread kvass 1.5 l, salted mushrooms 400 g, potatoes 250 g, carrots 50 g, green onions 100 g, sour cream 200 g, chicken eggs 2 pcs., cucumbers 200 g, mustard 20 g, dill, sugar and salt to taste .

Cooking method:

Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 6. Rinse green onions, dry and chop finely.
Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Youtube.com, Natalia Kim

What products are needed for okroshka

As a rule, the classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables should be cut into equal cubes or straws.

Okroshka classic

Ingredients: kvass 1 liter, boiled meat or ham 200 g, potatoes 3 - 4 pcs., cucumber 2 pcs., radish 5 - 7 pcs., eggs 2 - 3 pcs., green onions and dill 1 bunch each, salt to taste.

Okroshka meat

Ingredients: boiled beef 200 g, cucumbers 3 pcs., boiled eggs 2 pcs., sour cream 4 tbsp. spoons, kvass 2 l, dill 60 g, a bunch of green onions, sugar 20 g, mustard 8 g, salt to taste.

Okroshka on kefir

Okroshka vegetable

Okroshka on whey

Okroshka on mineral water

Okroshka with crab sticks

Ingredients: bread kvass 1 l, crab sticks 240 g, radish 5 pcs., cucumbers 2 pcs., egg 2 pcs., mustard 1 tbsp. spoon, dill 1 bunch, sour cream 3 tbsp. spoons, salt and black pepper to taste.

Cooking method:

Step 1. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 2. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, salt, pepper, chopped dill and sour cream in a separate bowl until smooth.
Step 3 Cut crab sticks into small pieces.
Step 4. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 5. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.

Okroshka mushroom with mustard

Cooking method:

Step 1. Wash potatoes and carrots, boil in their skins, cool, peel and cut into small cubes.
Step 2. Wash the cucumbers, peel if necessary (if it is too thick and rough) and cut into small cubes.
Step 3. Hard boil the eggs, cool, separate the whites from the yolks. Squirrels cut into cubes. Rub the yolks with mustard, pepper, chopped dill and sour cream in a separate bowl until smooth. If it seems necessary, salt and add sugar, but remember that you have salted mushrooms in the okroshka!
Step 4. Rinse salted mushrooms under cold water, dry with a paper towel and finely chop.
Step 5. Wash the radish, dry it with a paper towel, cut off the ends and cut into thin circles.
Step 6. Rinse green onions, dry and chop finely.
Step 7. Place all the prepared ingredients in a deep voluminous bowl and mix well. Pour okroshka with chilled kvass, season with mustard-sour cream mixture and mix again.