Okroshka - a traditional dish Russian cuisine, which belongs to the category of cold soups. The main principle of the dish is the chopping of vegetables and meat, their further mixing and pouring with a liquid base. Such a base can be bread kvass (but not sweet), kefir, whey, water with mayonnaise, sour cream or vinegar. Kvass (and whey too) can be taken at home or purchased. There is no strict framework in terms of products, however, in classic recipe potatoes, boiled beef, fresh cucumbers, radishes, eggs and greens are used.

The traditional okroshka is prepared on kvass. Feel free to experiment and add or remove ingredients to your liking. Boiled meat is often replaced with sausage or ham, there are recipes where dried or salted meat is used instead of meat. dried fish. Sometimes beets, carrots, turnips or turnips are added to okroshka. All this abundance of vegetables is usually generously flavored with greens and fragrant seasonings. Meat for okroshka can be pre-boiled or fried. The general principle of preparing okroshka is that vegetables are first cut, then meat is added to them, after which okroshka is mixed with dressing, herbs and poured with kvass. Ideally, okroshka should stand for half an hour before pouring kvass over it. Ready meal served with mustard, garlic, boiled eggs and rye bread.

Okroshka - preparing food and dishes

Raw meat is pre-boiled, then cooled and cut into small cubes. The rest of the ingredients are cut in the same way: potatoes, eggs, cucumbers and radishes. Potatoes and eggs should be boiled until tender and allowed to cool before being cut into okroshka. Greens and green onion crushed. In advance, you need to prepare homemade bread kvass or buy a store-bought one.

From the dishes you will need a deep saucepan, a knife, a cutting board and in some cases a frying pan (if you need to fry the meat). Okroshka is served in deep bowls.

Okroshka recipes:

Recipe 1: Okroshka on kvass

Okroshka on kvass is considered a traditional Russian dish, because it is on this basis that the dish is most often prepared. The average cooking time is about half an hour (especially if you boil eggs and potatoes in advance).

Required Ingredients:

• Chicken eggs- 4 things.;
• 250 g doctor's sausage;
• 3 fresh cucumbers (about 250 g);
• 2 potatoes;
• 3-4 radishes;
• Dill;
• green onions;
• One and a half liters of kvass.

Cooking method:

Boil potatoes and eggs, cool, peel and cut into small cubes. Wash cucumbers and radishes thoroughly and also cut into cubes. We cut the sausage in the same way as all the other ingredients. We cut the onion into small rings, finely chop the dill. Place all ingredients in a large bowl and mix thoroughly. Serve okroshka with kvass, halves of hard-boiled eggs and herbs. It is better to take unsweetened kvass - especially for okroshka.

Recipe 2: Okroshka on kvass with half-smoked sausage

This recipe for okroshka differs from the previous one in the type of sausage used. Here instead of raw sausage half-smoked is taken - the dish from this turns out to be more piquant and fragrant.

Required Ingredients:

• 2 liters of homemade kvass;
• 100 g sour cream;
• 150 g of semi-smoked sausage;
• 2-3 fresh cucumbers;
• 3 chicken eggs;
• 6 potatoes;
• A bunch of green onions;
• A bunch of dill;
• Salt - to taste.

Cooking method:

Boil the potatoes in their skins until cooked, cool, peel and cut into small cubes. Hard boil the eggs, cool and chop finely. Cut the colas into small cubes. Chop green onion and dill. Cucumbers cut into small cubes, after cleaning them. Put all the ingredients in large saucepan or a bowl and mix with sour cream. Pour okroshka with kvass and serve with black bread.

Recipe 3: Okroshka on kvass with shrimps

A very unusual version of a popular Russian dish. In addition to the main ingredients, shrimp, crab sticks and cherry tomatoes are used here, and the kvass filling is complemented by mustard-yogurt sauce.

Required Ingredients:

• Potatoes - 1-2 pcs.;
• 1 fresh cucumber;
• Radishes - 4-5 pcs.;
• 5 cherry tomatoes;
• A few green onion feathers;
• A few mint leaves;
• 2 chicken eggs;
• 150 g small peeled shrimp;
• 5 crab sticks;
• Arugula;
• Half a liter of ginger kvass;
• 125 ml unsweetened yogurt;
• Mustard - 5-10 ml.

Cooking method:

Finely chop mint and green onion, put in a deep bowl and grind with salt. Cut the cherry tomatoes in half, cut the radishes and cucumbers into small cubes. Boil potatoes in their skins, cool, peel and cut into cubes. Grind hard-boiled eggs. Crab sticks finely chopped. Lettuce peeled shrimp cook for 3 minutes in salted water and recline in a colander. Grind the arugula (you can take any other greens instead). We put all the ingredients in a saucepan and mix with yogurt-mustard dressing (mix unsweetened yogurt and 2 teaspoons of mustard in arbitrary proportions). Pour okroshka ginger kvass and serve to the table.

Recipe 4: Okroshka on kvass with beets

For the preparation of such okroshka, carrots, beets and 2 types of cucumbers (fresh and salted) are used. Everything is poured with kvass and seasoned to taste with spices.

Required Ingredients:

• Beets - 200 g;
• Carrots - 2 small pieces;
• 1 fresh and pickled cucumber;
• 1 chicken egg;
• 3 glasses bread kvass;
• 1 tsp. vinegar and sugar;
• 45 ml sour cream;
• green onions;
• Dill;
• Salt - to taste.

Cooking method:

We thoroughly wash the beets, clean and cut into thin strips. Pour the beets with water and vinegar and simmer for about 20-30 minutes over low heat. Then we cool the beets along with the broth. Boil the carrots, peel and cut into small cubes. cucumbers and boiled egg also cut into small cubes. Chop the onion and dill. We mix carrots, eggs and cucumbers together with sour cream, onions, sugar and salt in a deep bowl. Mix everything thoroughly and spread the beets along with the broth. Once again, mix everything and pour kvass. Serve okroshka with dill and a piece of ice.

Recipe 5: Okroshka on kefir

Okroshka on kefir is very easy to prepare and is great for a snack on a hot summer day. The dish is very refreshing and healthy.

Required Ingredients:

• 250 g boiled sausage;
• 2-3 potatoes;
• 1 large fresh cucumber;
• 2-3 eggs;
• green onions;
• Dill and parsley;
• A little lemon juice;
• Water;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Cut green onions into small rings, put in a saucepan and grind with salt. Cut cucumbers and radishes into thin strips, spread to green onions. Boil potatoes, peel and cut into small cubes (set aside one for now). One potato needs to be crushed and put to the rest of the ingredients. Hard boil eggs and cut into cubes. We also cut the sausage into cubes. Pour the contents with kefir and add a little water so that the okroshka is not too thick. We taste okroshka and add a little salt, add a few drops of lemon juice. We remove the okroshka in the refrigerator and insist 20-25 minutes.

Recipe 6: Okroshka on kefir with an apple

The taste of such okroshka is sweet and sour, pleasant. Mustard gives the dish a piquancy, and sour cream - tenderness.

Required Ingredients:

• 3 fresh cucumbers;
• 3 art. l. chopped green onions;
• 1 st. l. chopped dill;
• Radishes - 10 pieces;
• 1 green apple;
• Half a glass of sour cream;
• Half a teaspoon of mustard;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Wash apples, cucumbers and radishes thoroughly and cut into thin strips. Put the ingredients in a bowl and add the mustard and salt. Then add chopped onion and dill, sour cream and mix everything thoroughly. Pour okroshka with kefir and serve with ice cubes.

Recipe 7: Okroshka on kefir with boiled beef

Okroshka with boiled beef is very satisfying, tasty and healthy. The dish also includes eggs, radishes, cucumbers and green onions.

Required Ingredients:

• 250 g of boiled beef;
• A bunch of radishes;
• 2 fresh cucumbers;
• A bunch of green onions;
• 3 chicken eggs;
• One and a half liters of kefir;
• Salt - to taste.

Cooking method:

Cook beef until tender, cool and cut into small cubes. Radishes and cucumbers cut into thin semicircles. We cut the onion into small rings. We put all the ingredients in a saucepan, add chopped eggs, salt and mix everything thoroughly. Pour okroshka with kefir and serve. Too thick okroshka can be diluted with a little water.

Recipe 8: Classic Okroshka

Classical (or traditional okroshka) is prepared with kvass. Most of the dish is made up of vegetables, which also includes eggs and boiled lean meat.

Required Ingredients:

• One and a half liters of kvass;
• 300 g of boiled beef;
• 4 pieces of potatoes and eggs;
• 3-4 fresh cucumbers;
• A small bunch of green onions;
• 2 cups sour cream;
• Half a teaspoon of mustard and salt;
• A quarter teaspoon of sugar;
• 10 g of parsley and dill.

Cooking method:

Boil eggs and potatoes, cool, peel and cut into small cubes. Boiled meat cut into small pieces across the grain. Finely chop parsley and dill. Chop green onions, cut cucumbers into small cubes. Rub the onion with salt in a separate bowl. We spread the meat, potatoes, eggs and cucumbers with onions in a large saucepan, season with sour cream and mix thoroughly. Pour all the ingredients with kvass, add chopped herbs, mustard and sugar. Stir again and serve with ice cubes.

Recipe 9: Whey Okroshka

This cold soup is perfect for every day in hot summer weather. Instead of ordinary kvass or kefir, whey is used here, the meat component is boiled sausage.

Required Ingredients:

• 250 g boiled sausage;
• 2 lire serum;
• 3 fresh cucumbers;
• 4 chicken eggs;
• A bunch of green onions, dill and parsley;
• 450 g sour cream;
• Half a lemon;
• Garlic.

Cooking method:

Finely chop the greens, finely chop the cucumbers and green onions. Put the ingredients in a saucepan. Add sour cream and mix everything thoroughly. Finely chop the hard-boiled eggs and sausage. Spread to the rest of the okroshka components. Once again, mix thoroughly and pour the products with two liters of whey (you can purchase or home). Add salt and a little lemon juice to taste. We remove the okroshka in the refrigerator to infuse and cool. Put a little crushed garlic on each plate and pour the soup.

Recipe 10: Okroshka with mineral water

One of the most popular Russian dishes can be varied and prepared with mineral water. It will turn out a very light and healthy first dish for the summer.

Required Ingredients:

• Eggs - 4 pcs.;
• Boiled sausage - half a kilo;
• 5 potatoes;
• Fresh cucumbers - 3 pcs.;
• 3 radishes;
• According to 3 st. l. sour cream and mayonnaise;
• 30 g of parsley and green onions;
• Liter of mineral water.

Cooking method:

Hard boil eggs, peel and cut into small cubes. Boil the potatoes in their skins, cool and cut into cubes. We also cut the sausage into small cubes. Finely chop cucumbers and radishes. Chop the onion and herbs. We fill all the ingredients with sour cream with mayonnaise and mix thoroughly. Season the dish to taste with pepper and salt and pour cold mineral water. Serve this okroshka with rye bread.

Recipe 11: Mayonnaise Okroshka

Okroshka on mayonnaise turns out to be very satisfying and tasty - a great option for those who do not like the combination of vegetables and kvass.

Required Ingredients:

• 300 g sausage or ham;
• Potatoes - 3 pcs.;
• 3 cucumbers;
• 4 eggs;
• A bunch of green onions;
• 1 lemon;
• Greenery;
• Mayonnaise - 200 g;
• Ice water.

Cooking method:

Boil the potatoes in their skins, cool, peel and cut into cubes. Hard boil eggs and chop finely. We cut sausage (ham) and cucumbers into small cubes. finely chop the greens. We put all the ingredients in a saucepan, add mayonnaise and mix everything thoroughly. Then fill in the okroshka cold water add lemon juice and mix again. Salt okroshka to taste, and we determine the density ourselves by the amount of water.

Recipe 12: Okroshka on sour cream

Okroshka on sour cream is very tender, but at the same time hearty and appetizing. This option will appeal to even the most fastidious gourmets.

Required Ingredients:

• 4 potatoes;
• 3 fresh cucumbers;
• 6 chicken eggs;
• 6 radishes;
• A bunch of green onions and dill;
• Sausage or boiled meat - 300 g;
• Mayonnaise and sour cream - to taste;
• Water;
• Salt, black ground pepper.

Cooking method:

Put boiled water (about two liters) in the refrigerator. Boil potatoes and eggs until cooked, peel and cut into small cubes. We also cut radishes and cucumbers small cubes. Chop the onion and herbs. We fill the ingredients with sour cream with mayonnaise (from a ratio of 1 to 1). We mix everything thoroughly. After that, fill the okroshka with cold water. Salt and pepper the dish to taste and serve. Okroshka is best served with mustard and black bread.

Recipe 13: Okroshka with Vinegar

Okroshka with vinegar is prepared very easily quickly, but it turns out very light and low-calorie. Great option first course for a hot summer day.

Required Ingredients:

• 2 fresh cucumbers;
• 200 g doctor's or milk sausage;
• 2 eggs;
• 3 potatoes;
• green onions;
• Greenery;
• Salt;
• Vinegar;
• Vegetable oil.

Cooking method:

Let the potatoes and eggs boil. While they are cooking, cut the sausage and fresh cucumbers into cubes. Cut the green onion into small rings, finely chop the greens. Finely chop the boiled eggs, cut the potatoes into small cubes. put all the ingredients in a saucepan, season the products with two tablespoons vegetable oil and two tablespoons of vinegar, add salt and mix everything properly. Pour okroshka with cold water and serve.

- all ingredients should be cut into small cubes of the same size (as an exception, you can grate cucumbers and radishes so that they give juice, and the dish turns out to be more fragrant and rich);

- since okroshka is a cold soup, then the meat must be lean (boiled beef is best);

- to make the taste of okroshka more saturated, the yolks can be mashed with a fork and mixed with kvass.

Kvass for okroshka
For okroshka, fresh kvass or home-made kvass is best. Mix kvass with products for dressing in advance in order to have time to insist kvass in the refrigerator for half an hour or an hour.
Traditionally, white rye flour kvass is used for okroshka, but at home you can make drinking kvass from bread and make dressing for okroshka on it.
If kvass for okroshka is bought in a store, it is necessary to take "live" kvass of dark color, medium sweetness and sharpness, ideally barrel kvass.

Kefir for okroshka
Any kefir is suitable for okroshka, kefir with 2.5-2.7% fat content will need to be diluted with water (mineral carbonated to taste) in a ratio of 1: 1, and kefir with 1% fat content does not need to be diluted.

How to cook potatoes for okroshka
For okroshka, young, not large potatoes are most suitable, which are boiled whole in their skins for 20-25 minutes (depending on the variety), and then cooled, peeled and cut.

How to boil eggs for okroshka
Put the eggs for okroshka into a saucepan, carefully pour cold water over it, put on fire and cook for 10 minutes after boiling water. Eggs will be hard-boiled - this method of cooking is necessary when preparing okroshka. Eggs cooked otherwise will drastically reduce taste qualities okroshka and shorten its shelf life.

Meat for okroshka
Most suitable for okroshka boiled sausage. It can also be replaced with sausages, pre-cooked for 3-5 minutes (depending on the type). Sausages do not need to be boiled, but sausages can be boiled for 3 minutes, and then cut into thin strips.
Boiled meat is also suitable for okroshka - beef (cook 1-1.5 hours) or lean parts of pork (cook 1-1.5 hours).

Mustard for okroshka
Any mustard is suitable for okroshka, except for granular, because. grainy okroshka simply will not give up its sharpness to the dressing.

Horseradish for okroshka
Horseradish for okroshka must be chosen according to taste and the amount calculated based on the "strength" of horseradish.

Improving dressing for kvass
If the dressing is prepared on kvass, 1 chicken yolk you can grind in it - then the okroshka will become thick.
If the okroshka is too sour, you should dilute the dressing. To adjust the acidity of the dressing, it is recommended to add a little lemon, after which be sure to taste the dressing. It is important that the acid goes well with salty and spicy tastes.

Okroshka is without a doubt the most popular cold summer soup that has undergone the most dramatic changes over the decades of its existence. Cold soup recipes were prepared on a wide variety of bases: from classic kvass to water and kefir, and the composition of the ingredients included vegetables, meat and sausages. We will talk about all the details of how to cook okroshka in different ways.

How to cook okroshka on water - recipe

Despite the fact that the most authentic is the okroshka variation using as a base, most often eaters prepare a cold soup on a sour-milk base diluted with water. Sour cream or kefir can act as a fermented milk component, in this recipe we will focus on the first option.

Ingredients:

• water - 1.8 l;
• sour cream - 185 g;
• a handful of dill and onion greens;
• eggs - 3 pcs.;
• potato tubers (medium) - 3 pcs.;
• fresh cucumber - 3 pcs.;
• ham or sausage - 270 g.

Cooking

Start by boiling potato tubers and eggs. Boil the latter hard boiled, peel and chop. It is better to cook potatoes in their uniforms, and after cleaning, cool and also finely chop. Cut the sausage with fresh cucumber into pieces of the same size. Chop up the greens. Mix all prepared ingredients together. Dilute the sour cream with water and pour all the prepared ingredients with the resulting mixture. Season the okroshka and refrigerate before serving.

How to cook delicious okroshka on kefir?

The second, most popular, variation is prepared on kefir. It is also diluted with water, and for density, if desired, you can add a couple of tablespoons of sour cream or. Also, in this recipe, radishes are found among the ingredients. You can add it to own discretion, it gives okroshka light sharpness.

Ingredients:

• a handful of dill and parsley;
• radish - 6-8 pcs.;
• fresh cucumber - 1 pc.;
• eggs - 4 pcs.;
• potato tubers - 430 g;
• kefir - 715 ml;
• water - 320 ml.

Cooking

After boiling the eggs and potatoes, peel them and chop them randomly. Also finely chop the fresh cucumber. Radish can be grated on a coarse grater. Mix vegetables together with eggs and fill everything with water and kefir. After stirring, season the soup to taste and serve immediately, with a couple of ice cubes, or after pre-chilling.

How to cook meat okroshka?

Meat lovers prefer to add not only slices of boiled beef to the soup, but also dilute the sour-milk base with meat broth. In this form, okroshka turns out to be more fatty and rich in terms of taste.

Ingredients:

• beef - 840 g;
• potatoes - 320 g;
• eggs - 4 pcs.;
• fresh cucumber (large) - 1 pc.;
• a handful of dill, onion and parsley;
• sour cream - 115 ml;
• kefir - 480 ml;
• meat broth- 230 ml.

Cooking

Boil the beef. In parallel, cook potato tubers and eggs. Cut the chilled meat into cubes. Chop the eggs together with the peeled potatoes as well. Cut fresh cucumber and greens. Prepare a mixture of kefir, broth and sour cream and fill it with all the prepared ingredients. Season the okroshka to taste.

Ingredients:

Cooking

After boiling the eggs and potatoes, chop them. Cut fresh cucumber and sausage into slices of the same size. Grate or mince radishes. Mix everything with herbs, add sour cream and mustard. While stirring, dilute the ingredients with kvass and season the soup to taste.

Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word "crush". As ingredients, it can use boiled meat of one or several varieties, fish, fresh vegetables, or boiled, salted mushrooms and herbs.

Russian white kvass has traditionally always been used as a dressing. It, unlike bread, should not be sweet.

And recently they began to cook on kefir, and on yogurt, and on whey, and on sour cream, with and without the addition of water. And also birch kvass, non-sweet kombucha, mineral water, cucumber pickle and even beer.

For thickness and extra flavor, this cold soup is seasoned with sour cream and mayonnaise is added.

In the summer, it is simply unthinkable to imagine any Russian table without this cold soup. I know families where throughout the season, it just doesn't translate into the kitchen. The refrigerator always has chopped ingredients and kvass or kefir for them.

Although I must say that they are preparing it not only in Russia. Just cooked on kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and always cooked this dish (chalop in Uzbek) only on kefir, or we stirred thick suzma with water and used it as a dressing.

Now this cold soup on kefir is firmly established here in Russia. And it is being made more and more often. And this is no coincidence, it turns out very tasty. However, like any other type of okroshka.

If you have kvass, and meat and vegetables are cooked in advance, then cooking this cold soup will not take more than 15 minutes.

We will need:

• boiled beef - 300 gr
• boiled potatoes- 3 - 4 pcs
• boiled eggs - 4 - 5 pcs
• fresh cucumbers - 4 pieces (medium)
• green onion - 100 gr
• parsley, dill - 50 gr each
• sour cream - 1 cup
• sugar - 0.5 tsp
• salt - to taste
• kvass - 1.5 liters

Cooking:

This summer dish in the old days, as a rule, was prepared from the meat that remained from previous dishes. And often in the composition of the ingredients in old recipes you can find the meat of boiled pig, turkey and black grouse. Now, in addition to meat, they cook it with sausage and chicken.

And today we will use boiled beef. Although there are also recipes where you can find fried meat, and this is also allowed.

Or you can cook with different varieties meat.

1. And so, our beef is already boiled and cooled in the refrigerator. Chilled meat will be easier to cut.

You can cut the ingredients both in cubes and in short straws (1.5 - 2 cm). Choose the method of your choice.

Cut beef into cubes. I choose this cutting method.

2. Potatoes and eggs must also be boiled in advance, cooled and cut into cubes.

3. Cut and chop green onions. Leave half of the onion, and grind the other half with salt until the juice appears.

4. Cut the cucumber into cubes. If it has a thick peel, then it is best to peel it.

Combine ingredients.

5. Chop the parsley and dill.

6. Put mashed green onions, chopped parsley, mustard, sugar and salt into sour cream. Mix everything thoroughly.

7. Then dilute the sour cream with a small amount of kvass and add all the other chopped ingredients.

8. Put in the refrigerator for at least half an hour, and preferably longer, so that all the ingredients exchange juices, and the cucumbers are slightly salted.

9. Then take out and add the remaining kvass and dill.

10. Pour into plates and serve. Put additional sour cream on the table, for those who wish, you can always add it.

You can also use radishes in the recipe. Add it as you wish.

If you are preparing okroshka for a reserve, for several times, then it is better not to dilute it with kvass all at once. Let it stand in the refrigerator, as it was placed at the beginning. And already when serving, add kvass with dill to each plate.

Adjust the amount of kvass added yourself. Everyone prefers this dish of different density. Someone likes to have a spoon in the soup, and someone vice versa, so that it is thinner.

The same applies to mustard, it should also be put on the table. At will, for the sharpness of taste, everyone will add it to himself.

Classic okroshka on kvass with sausage

Today, perhaps this method is one of the most popular of all available. And this is understandable, the meat does not need to be boiled in advance. And sausage is sold in each of the meat departments. Therefore, it is very convenient. After work on Friday, I ran into the store, bought everything I needed, and went to the dacha. And there you can already easily and simply cook this cold Russian soup.

How to cook I already wrote in one of the articles. Therefore, today we will focus on the recipe with kvass.

We will need:

• sausage - 300 gr
• boiled potatoes - 3 - 4 pieces
• boiled eggs - 4 - 5 pcs
• fresh cucumbers - 4 pcs (medium)
• green onion - 100 gr
• parsley, dill - 50 gr each
• radish - 250 gr
• sour cream - 1 cup
• sugar - 0.5 tsp
• salt - to taste
• mustard - 0.5 tsp (or to taste)
• kvass - 1.5 liters

To prepare the dish, you need to decide on the choice of sausage. Well, firstly, buy it better than good quality. The more expensive the sausage, the more meat it contains. We need only 300 grams, so the difference in whether to buy it more expensive or cheaper will be a very small amount.

Not so long ago, I heard this remark: “Why use expensive sausage? After all, in the dish you won’t even notice what it is!” I won't even comment on this thread. In the end, the choice is always a personal action of everyone.

Secondly, it should not be greasy. You can choose varieties such as "Doctor" or "Ostankino".

You can also cook with smoked or semi-smoked sausage. Among my friends there are lovers of cooking a dish with just such a sausage. And some use semi-smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!

But again, choose only good quality sausages.

Cooking:

1. Cut into cubes or short (1.5 - 2 cm) straws boiled potatoes and eggs, as well as cucumbers and sausage.

One of my good friends, some of the cucumbers are grated, and some are cut. Okroshka is thicker and more aromatic. Try it, maybe you will like this method.

2. Chop green onions and parsley with dill.

3. Mix sour cream with sugar, salt and mustard.

4. Combine all the ingredients and mix them with sour cream. Add a little kvass and send to the refrigerator to infuse for at least 30 minutes.

5. After that, put the chilled mass into portioned plates, and pour the right amount of kvass, as you like - thicker or thinner.

Put additional sour cream and mustard on the table so that everyone can add as much as they want.

If desired, mayonnaise can also be added to okroshka, so it turns out to be more nutritious. But this is no longer classic way, since mayonnaise came into our lives not so long ago. In any case, not like the recipes for this cold soup themselves.

Video on how to cook cold summer soup on kvass

We shot this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also see the entire cooking process.

It turns out okroshka is simply divinely delicious. On a hot summer day it best dishes for a meal.

As you can see, the recipe itself is nothing special, but a few small recipes help to make regular dish really delicious.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are many on the channel interesting recipes, and they are added. So click on the bell so you don't miss them.

Okroshka recipe on kefir and water

Cold soup on kefir you can cook with any meat. It can be boiled or fried beef or pork, chicken or sausage or smoked meat.

I have already mentioned in one of the articles. And today let's cook it with boiled meat.

We will need:

• boiled meat - 350 gr
• cucumbers - 3 - 4 pcs
• radish - 250 gr (optional)
• boiled potatoes - 4 pieces
• boiled egg - 5 pieces
• greens dill and parsley - 100 gr each
• green onion - 100 gr
• salt - 1 tbsp. a spoon
• kefir - 1.25 liters
• sour cream - 1 cup
• boiled chilled water - 2 liters

Cooking:

1. Boil the meat in advance and cool in the refrigerator. Chilled, it will be easier to cut into cubes. Well, cut it, of course.

2. Also cut into cubes cucumbers, boiled cold potatoes and eggs. Try to cut everything with the same cubes so that the appearance of the dish is aesthetically beautiful.

It can be cut not into cubes, but into short strips. Here is a matter of taste.

3. Also cut the radish. Not everyone likes it in a dish, so add it if you wish. Its color will be positive along with the presence of white and green.

On the second day, the radish will lose its color, but will give the dish the necessary sharpness. I always add it to this dish and have already taught this to many of my friends who did not like to do this before.

Mix all chopped ingredients.

4. Cut the onion and chop the greens, removing the coarse stems.

5. Pour the mixture with kefir and sour cream, salt and leave in a cold place for 30 - 60 minutes so that all the ingredients are slightly acidified and salted.

6. Pour cold boiled water, which is boiled in advance and cooled in the refrigerator.

Ready okroshka can be poured into plates and eaten with pleasure.

Here, however, there are options.

I like to pour water and kefir all the chopped mass at once. I cook a lot, usually a five-liter pan. We need it for two days. So on the second day, when it turns slightly sour, it becomes even tastier.

But many keep cutting separately, and water and kefir separately. And mix everything just before use.

Here you can’t say which is better. For everyone it turns out differently. Therefore, try to cook once according to the first option, and the second time according to the second. Try it and decide which option you like best. This is how you will cook later.

The same applies to the meat component. Add the meat that you prefer, or just the one that is in the refrigerator. It turns out very tasty if you add two or three different types of meat products and chicken.

It is very tasty to serve such a cold soup with black bread and fresh garlic. Eat right on the bite. I am writing now, and I feel the taste of all this pleasure. And at least now I'm ready to go to the kitchen to cook.

Cold soup with whey and kefir

On a hot summer day, what could be better than cold okroshka! Sometimes you come home from work in a crowded transport, and all you can think about is only about her!

And if you have taken care of it in advance, and chopped and mixed ingredients are waiting for you in the refrigerator, as well as whey and kefir, or sour cream, or just whey, then consider that your most ardent desire will come true almost instantly as soon as you cross the threshold of your house.

In fact, there is nothing new in the preparation of summer whey soup. Everything is done in exactly the same way as in the other options, and all ingredients are used in the same proportions. The only thing is that serum is used as a liquid base. Optionally, kefir or sour cream, or the same mayonnaise is added.

In order not to repeat myself in the recipes, I decided to include a video with the recipe in the article. Watch a short video on how it's done.

It's so simple and easy to cook a delicious cold soup, which is found just on Hooray! on a hot summer day!

And whey can always be bought at the store, or you can cook it yourself. It's also easy to prepare. First you need to make curdled milk by fermenting milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then it must be warmed up, it will begin to curdle and at the same time the whey will snap off.

Then place the contents in a colander lined with gauze. And wait for the serum to drain. Cool it first at room temperature and then in the refrigerator.

Pleasant to the taste, with a slight sourness, cold whey is ready for use. You can just drink it, or use it, as in our recipe.

Diet okroshka on kefir and mineral water with chicken fillet

Usually, for the preparation of this option is used chicken breast or fillet. Such meat is almost lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you do not add potatoes to the composition of the ingredients.

We will need:

• chicken fillet- 2 pcs (250 - 300 gr)
• fresh cucumbers - 4 pcs
• radish - 200 gr
• green onions - 100 gr
• parsley, dill - 50 gr each
• eggs - 4 pcs
• kefir - 1 liter
• mineral water -0.5 liters
• salt - to taste

Cooking:

1. Boil chicken fillet or breast in salted water. For taste and aroma at the end of cooking, you can add a little chicken spices and bay leaf to the broth.

2. Remove the fillet, let the broth drain and send the meat to the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces, the fibers will frizz and fall apart. But cutting it cold is not difficult.

Cut the fillet into cubes with a side of 1 cm.

3. Cucumbers, eggs and radishes are also cut, it is desirable that all cuts be the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish a certain spice, can be used instead of mustard.

I prefer to add radishes to this kefir dish, not mustard. Its taste, as well as color, brings pleasant taste and visual notes.

Who does not like this vegetable, can exclude it from the recipe and do not add it to the dish!

4. Green onions and parsley with dill also cut into smaller pieces. It is better to remove coarse stems from greenery. They will in no way be combined in a dish with tender chicken fillet.

5. Mix all the ingredients and pour them with kefir. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Salt add about 0.5 tablespoon, maybe a little less.

When the okroshka is infused and slightly fermented, the presence of salt can be tasted and salted additionally.

6. When ready, take out and arrange the mixture on plates. Add mineral water to your liking, as you like. Also add salt as needed.

Mineral water can be used both with gas and without it. It will be delicious either way. If there is no mineral water, then you can simply add ordinary boiled and chilled water. It is added at the rate of two to one. Per liter of kefir - 0.5 liters of water.

After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the right amount of water to the pan, even if you intend to store it. But you can store just the mixture, and each time add the right amount of water. This is up to you.

It should be noted that when it is infused, it becomes tastier. All ingredients are impregnated with acid from kefir and, as it were, additionally salted.

Personally, I like it on the second day. She has a slight sharpness, just from the fermentation processes that occur in her.

In general, it turns out such okroshka is very tender and tasty! Even after brewing, the chicken fillet has its own unique taste. And the pieces of meat remain whole and unharmed.

As we remember, we prepared a dietary option, but if you add potatoes here, and a couple of tablespoons of mayonnaise, then the cold soup will turn out to be quite satisfying and nutritious.

Recipe for okroshka on water with mayonnaise

Sometimes you come to the country, and everything seems to be there for okroshka, except for the most important thing - kvass and kefir. And what to do? Do not give up on a hot summer day from such a pleasure. And that's when mayonnaise comes to the rescue.

And although many are against such a replacement, moreover, as soon as it comes to mayonnaise, they immediately begin to wave their hands, they say - wrong, very satisfying, and so on ...

But after tasting the cooked dish, all objections immediately disappear, and they ask for more supplements.

We will need:

• boiled meat or sausage - 300 gr
• fresh cucumber - 4 pieces (medium)
• boiled potatoes - 4 pcs
• boiled egg - 4 - 5 pcs
• lemon - 0.5 pcs
• green onion - 100 gr
• dill - 50 gr
• parsley - 50 gr
• mayonnaise - 200 gr
• sour cream - 200 gr
• cold boiled water - 2-2.5 liters
• salt - to taste

Cooking:

For the recipe, you can use either sausage or boiled meat. If you cook from sausage, then buy it only of good quality. This has already been discussed above. Such a delicious cold soup will turn out from half-smoked sausages. Therefore, if this is at hand, feel free to put it into action.

1. Boiled meat or sausage chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.

Everyone cuts differently, and I like to cut the ingredients not very large. So, the whole cut is better saturated with liquid dressing, slightly fermented, and the dish itself turns out to be tastier.

2. Cut boiled potatoes, eggs and cucumbers in the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.

3. Cut green onions, remove coarse stems from greens and chop. Slightly crush the green onions in your hands, but try not to lose their shape too much.

4. Combine all the ingredients and mix, salt to taste.

5. If you immediately eat everything that you have prepared, then add mayonnaise and sour cream, mix everything and refrigerate for 30 minutes. Then take out the mixture, spread it on plates and add cold water to each to the desired degree of density. Also squeeze the juice from half a lemon. Mix and eat.

If you cook in reserve, then you don’t need to immediately mix with mayonnaise and sour cream. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this just before use. You need to mix thoroughly so that all the mayonnaise and sour cream do not float later in the okroshka in lumps.

6. Sometimes they also keep onions and herbs separately, and add them also directly to the cup when you are already eating. In this case, it is believed that the onion gives an unnecessary smell and taste, and therefore it is added at the last moment.

Maybe so, as they say "to taste, to color ..." Personally, no extra smell bothers me.

7. Sometimes ice is also frozen, and cubes are added directly upon serving. Best served with black bread and fresh garlic bite.

In the recipe, as you have noticed, both mayonnaise and sour cream are used. But in general, if you want, you can use only one mayonnaise. But in this case, a lemon is required or you can replace it with water and vinegar.

To do this, mix a small amount of cold boiled water with vinegar, and mix. The water should taste slightly sour.

This is how we got the recipe.

Cold kefir soup for weight loss

And this is another recipe that will definitely not get better. And if you eat such a cold soup in the summer two to three times a week, you will also lose weight.

Similarly, in the Balkans, cold soup tarator is prepared.

We will need:

• cucumber - 2 - 3 pcs
• dill - 0.5 bunch
• parsley - 0.5 bunch
• garlic - 1 clove
• walnuts - 2 pcs
• kefir - 1 liter
• salt - optional and to taste

Kefir can be replaced with yogurt or matsoni.

Cooking:

1. Peel cucumbers and rub on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be made up.

2. Pass the garlic through a press. If there is already fresh garlic, then it is better to use it, it is stronger and more fragrant than the old one.

3. Rinse the greens, dry, cut off the rough stems and chop as finely as possible. If you like cilantro, you can use it instead of parsley.

4. Put all the ingredients in a suitable bowl and pour kefir. Stir and let stand in the refrigerator for at least 30 minutes.

If you want, you can salt to taste. But it is better not to use salt.

5. When you eat, crush the nuts and sprinkle them on top. If you eat such okroshka 3 times during the day, you can lose up to 1 kg per day.

Also, thanks to this cold soup, it is very good to arrange fasting days.

Village Tyurya with radish

Now, few people cook such a curiosity, but in the old days, many peasant families ate it quite often. This is a very simple, and one might even say artless dish to prepare. It was often prepared for fasting, because despite its simplicity, it is quite satisfying and nutritious.

And this is not accidental, because it contains bread, hence its other name - suharnitsa. And I found another name for this dish, and it is called “murtsovka”. That's how interesting!

This variant of cold soup is prepared at one time, and that's all, no reserve. It's all about the radish, if it lies for a long time in kvass or water, it becomes tasteless. Yes, and the bread will go bad, and there will be not soup, but porridge.

In general, tyurya, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we will add radish here, and we will have a prison with radish and bread.

We will need:

• black bread with crusts - 400 gr
• onion - 2 heads
• black radish - 1 pc.
• grated horseradish - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• kvass white or bread - 2.5 cups
• salt, pepper - to taste

Cooking:

1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name "suharnik".

2. Pour in oil and mix.

3. Cut the onion into small cubes. If you don't want too much bitterness, then substitute onion to green. This is perfectly acceptable in the recipe. If desired, fresh herbs such as parsley or dill can also be added to the tyuryu.

4. Grate the radish. But don't mix it with the rest of the ingredients just yet.

5. Mix bread, onion, grated horseradish. Salt and pepper.

6. Put on a plate and pour kvass. Put the radish, as many as you wish. Try to see if there is enough salt. If not, salt to taste.

Eat immediately.

Here is a simple old one Russian dish. Few people do it now. But I remember that such a dish was prepared in my husband's family, and I even had a chance to try it. I will say right away that my opinion is that the usual cold soup familiar to us is still better and tastier.

But for lovers of old Russian cuisine, this recipe may be interesting and useful.

These are the recipes gathered today in the article. As you can see, there are a lot of options, and even more variations. The main thing is that we tried to consider them as much as possible. And now the choice is yours.

The long-awaited warm summer days will come very soon, and then okroshka will become dish No. 1 on many tables. We will cook it often and a lot. That's when all the options and variations come in handy.

And there are actually quite a few of them. And the next article will be written about the numerous recipes for cooking on kvass.

And for those who are preparing okroshka today, bon appetit!

Okroshka is the most frequent guest on the table in the spring and summer.

A cold dish is wonderfully refreshing, gives vitamins and pleases unusual flavors. Okroshka recipes are actually a huge number.

Let's choose the best?

The best okroshka - general principles of cooking

Cucumbers are an invariable and constant ingredient in a popular soup. They can be added in unlimited quantities, but it is still better to maintain an equal amount between all components. This will make the taste of okroshka more harmonious.

What else is put in:

Sausages. By tradition, they go boiled and without bacon. You can add any other meat products.

Eggs. Used frequently, pre-boiled. Raw is never added.

Radish. It does not go into all recipes, but we give the soup a special flavor.

Potato. Boiled is used, it is often excluded.

Greenery. Be sure to onion, for taste you can throw dill, parsley.

Okroshka has a lot of filling options. It is prepared from kefir, sour cream, mineral water, whey, kvass. Salt, pepper, lemon or other acid are added to brighten the taste. Use okroshka only when cold, otherwise the soup loses its taste.

The best okroshka on kefir with mineral water

According to many, kvass is not needed to make a delicious cold soup. For this beloved and the best okroshka use ordinary kefir and carbonated mineral water.

Ingredients

2 potatoes;

8 radishes;

Cucumbers 2 pieces;

0.25 kg boiled sausage;

Kefir 700 ml;

Minerals are the same;

Greens different

Cooking

1. Boil chicken eggs and washed potato tubers, let cool well. Then they need to be peeled, cut into cubes of half a centimeter.

2. We wash cucumbers and radishes, cut them too, and then send them to potatoes.

3. We throw sausage, which we crumble in the same way.

4. We take green onions, parsley, dill, in general, different greens at your discretion. We sort everything, wash it, shake off drops of water and cut it.

5. Mix kefir with salt, pour into a saucepan.

6. Pour in portions and dilute directly in the plates with sparkling water. Lemon juice can be added to taste.

Okroshka simple on kvass

old recipe simple okroshka on kvass, which has traditional taste. Bread kvass is used, it is better to take homemade and sour, it will turn out tastier.

Ingredients

0.3 kg of boiled potatoes;

0.2 kg of boiled sausage;

0.3 kg fresh cucumbers;

Radishes 0.2 kg;

Eggs 4 boiled;

0.15 kg of green onion;

A glass of sour cream;

2 liters of kvass;

Greens are fresh.

Cooking

1. Cut potatoes and eggs into cubes.

2. We also cut the prescription sausage, transfer it to the total mass.

3. Cut off the tips of the cucumbers, cut into small strips or use a coarse grater.

4. Add radish.

5. We throw greens.

6. Mix everything and pour kvass, salt.

7. We are waiting for the dissolution of the salt and put it in plates. Add some sour cream.

8. If you plan to use okroshka immediately, then you can simply stir the sour cream immediately in a saucepan with kvass and other ingredients.

The easiest whey okroshka recipe

For the simplest recipe for okroshka, you don’t even need potatoes, which reduces the time to prepare the soup. Whey is used as a filling, which must be well cooled.

Ingredients

1 liter of whey;

Three eggs;

two cucumbers;

0.2 liters of sour cream;

8 radishes;

0.2 kg of any sausage;

One bunch of onions;

One bunch of dill;

Half a lemon.

Cooking

1. Immediately chop the washed onion and dill. We throw the greens into the pan, add a teaspoon of juice, squeeze the juice from half a lemon and rub everything together with our hands.

2. We cut the eggs prepared in advance and chilled, throw them to the greens.

3. We wash cucumbers with radishes, remove all tails and tips, chop and send to the pan.

4. Next we throw in the chopped sausage.

5. Spread the sour cream and stir, you get a delicious salad.

6. We take out the whey, pour it out and stir. Let's try salt. We bring to the desired taste and immediately send the soup to the table.

The best okroshka with chicken

This recipe is really worthy of the title of the best okroshka, as it allows you to cook the most healthy soup. No chemistry in the form of sausage, chicken breast is used from meat products.

Ingredients

0.4 kg breast;

Two cucumbers;

Three eggs;

two potatoes;

Lots of greenery;

700 ml of kefir;

Half a liter of purified water;

One lemon.

Cooking

1. Fill the breast with water so that the liquid slightly covers the chicken. Boil 20 minutes. We throw salt, pepper, bay leaf and cook for another 10 minutes. Cool, cut arbitrarily, but the pieces should be small.

2. We clean and cut the boiled eggs, transfer to the chicken.

3. Next, we send chopped cucumbers with chopped herbs to the same place.

4. We cut boiled potatoes or do without it. Transfer to cold soup.

5. Pour kefir and water into the soup, salt. Stir well, grains dissolve in cold liquid for a long time. Let's try salt.

6. We wash the lemon, cut it in half and squeeze out some juice, bring the acid to the desired taste.

7. Send to cool or immediately put on plates and serve.

Okroshka simple with sorrel

A variant of a simple okroshka with a sour taste, which gives sorrel. You will need young and tender leaves, it is better to cut and clean the stems immediately. Filling for such a cold soup is prepared on kefir with ordinary water. Mineral water can also be used. boiled potatoes can be thrown at will for satiety.

Ingredients

Sorrel large bunch;

One bunch of onions;

two cucumbers;

Three eggs;

six radishes;

0.8 l of kefir;

0.4 l of water;

Sausages or boiled meat about 200 grams.

Cooking

1. Fresh cucumbers wash, cut, throw into the pan.

2. Add chopped eggs and greens.

3. Next, we throw sorrel into the okroshka. It must be cut as small as possible so that the acid in the soup is distributed evenly.

4. We take sausage (boiled meat), cut it and throw it into the future soup.

5. Wash the radish, cut off the ends on both sides, cut into small and thin slices. Add to the bowl with the rest of the ingredients.

6. Combine kefir with water, salt and beat until smooth with a spoon. We try to taste, if there is not enough acid, then you can pour a little lemon.

7. Pour the kefir mixture into the cold soup, stir and let stand for at least half an hour in the refrigerator.

The easiest recipe for okroshka on sour cream with water

In the very simple recipe okroshka has no kvass, no kefir, no whey. All she needs is sour cream and any acid. According to the recipe, lemon juice is used, but it can be replaced with dry lemon, apple cider vinegar.

Ingredients

A glass of sour cream;

One liter of water;

Three cucumbers;

Four tubers of potatoes;

One small lemon;

0.2 kg of sausage;

8-10 pieces of radish;

Four eggs;

Cooking

1. It is advisable to cook prescription potatoes and eggs in advance. Everything is cooled and cut into ordinary cubes. Throw in a bowl or bowl.

2. Add greens.

3. We throw sausage.

4. Cucumbers, along with radishes, should be cut into thin slices so that there are no difficulties with chewing. We also send it to the pot with cold soup.

5. Put sour cream, stir, you can immediately add salt.

6. Fill with prescription water. We give the tastes to connect, for this we stir the soup with a large spoon for a couple of minutes. We appreciate the taste.

7. Kislim soup lemon juice. Or pour Apple vinegar. You can also add citric acid, but it is better to dilute it separately in a glass and try okroshka more often when added.

The best okroshka with beets

To prepare the best okroshka with beets, you will need homemade kvass cooked on brown bread. In order not to delay the preparation of cold soup, you can boil the beets with potatoes in advance.

Ingredients

1 beet;

2-3 medium-sized cucumbers;

2 potatoes;

1 bunch of dill;

300 grams of boiled sausage;

0.15 kg of green onions;

1.5 liters of kvass;

150 ml sour cream;

Citric acid, salt.

Cooking

1. We clean the boiled beets and simply rub them with large chips.

2. You can also grate cucumbers. Or cut into small and thin strips. We send to the pan to the beets.

3. Cut eggs and boiled potatoes into cubes, transfer to cold soup.

4. Add the sausage, cut into small pieces.

5. We throw chopped greens and feather onions.

6. Now salt, add a little diluted citric acid and add kvass.

7. Stir the beetroot okroshka and pour into bowls.

8. Put a spoonful of sour cream on top. We offer lemon, salt for cold soup.

Okroshka simple on meat with vinegar

To prepare a simple okroshka, you will need meat, it is better to use low-fat pieces of veal or pork. Fat and lard in cold soup are difficult to digest. In addition, many people do not like the taste of frozen fat.

Ingredients

0.5 kg of meat;

4 potatoes;

300 ml sour cream;

1 bunch of dill;

1 bunch of onions;

3 cucumbers;

Vinegar, salt;

12-15 radishes.

Cooking

1. Boil the meat until tender. We use the broth for soups, sauces and other dishes. Let cool, put in the freezer for an hour. The piece will become denser, it will be easier to cut into cubes.

2. We wash the cucumbers with radishes well, let them dry. Then cut into thin slices. You can cubes, straws, plates, but not thick.

3. Boiled potatoes also need to be cut, be sure to remove the skin.

4. We sort out a bunch of dill and green onions, we immediately pinch off the damage. Rinse, shake off drops of water and chop finely.

5. Clean up boiled eggs, cut arbitrarily, but not very large.

6. Stir everything with sour cream, salt.

7. Add 1.5-2 liters of ice water. Adjust the thickness of the cold soup to your taste.

8. Now pour in table vinegar to a pleasantly sour taste. Let it brew for half an hour in the refrigerator and you can serve.

In okroshka, you can add not only cucumbers, but also fresh tomatoes. We take dense, but ripe and juicy tomatoes, remove the skin from them and cut them into pieces. Next, we prepare cold soup according to any of the recipes, by the way, cucumbers can not be ruled out.

Okroshka suggests the presence a large number greens, and the more varied it is, the tastier it will turn out. We throw parsley, dill to your taste, different types onions, a little basil, cilantro and get drunk from the wonderful aroma.

Instead of kefir, cold soup can be poured with curdled milk or fermented baked milk. If the fermented milk drink is thick, then before that it must be thoroughly beaten with a spoon or diluted with a small amount of water.

In order not to wait for the soup to cool, you need to use ice liquid. The rest of the ingredients can also be kept in the refrigerator until cooked.

Okroshka can be cooked not only with boiled sausage or meat. Cold soups are no less tasty with smoked meat products. Better to use lean varieties sausages, meat and chicken to remove the skin and film.