Okroshka is a type of cold soups, the basis for the preparation of which are whey, kefir, mineral water or kvass. But the most important thing in okroshka is the vegetable mass. This cold soup there are three types: from meat, from vegetables and from fish. And today we are preparing a recipe - crumbs with meat on kefir from our culinary notebook. How to cook delicious okroshka with meat.

Write it down!

Okroshka with meat recipe

Ingredients:

- th knitted fillet - 300 gr;

- table salt;

- kefir - 500 ml;

- potato tubers - 2 pcs;

- radish - 1 pc, or radish - 200 gr

- a bunch of green onions - 1 pc;

- fresh cucumber - 1 pc;

- hard-boiled egg - 4 pcs.

Cooking okroshka with meat

Step 1.

We clean the washed radish and rub it coarsely on a grater. Or, instead of a radish, we use a radish. You need to cut it into thin circles.

Step 2.

Boil potato tubers in the "uniform". When the potatoes are boiled, peel and cut into cubes.

Step 3.

Cut the washed cucumber into cubes or strips.

Step 4.

Finely chop the green onion feathers.

Step 5.

Stir the prepared foods and season them with salt.

Step 6 .

Fill the whole mass with kefir.

Step 7.

Pour the finished okroshka with meat into plates, adding a chopped egg into quarters each. Good appetite! We hope you enjoyed our okroshka with meat and kefir.

Advice:

Okroshka can be filled with kefir, kvass, whey and even mineral water... You can add mustard, it will give spicy taste okroshka and pungency with aroma. Radish is also often added to okroshka.

Some make okroshka according to the principle of Olivier salad, that is, the ingredients are the same, but they are seasoned not with mayonnaise, but with kefir or whey. It turns out a kind of liquid Olivier. Okroshka generally loves fantasy. Experiment and your okroshka will be the tastiest!

Finally, we offer you an anecdote about okroshka and a video recipe.

Our meeting was one big and complete mistake. It was necessary to break off all relations with her even then, in the summer, when she invited me to warm up okroshka.

Video recipe okroshka with kefir and mineral water

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Since childhood, meat okroshka has settled in our hearts. Hearing this pleasant to the ear word, we seem to move into the world of spring and warmth, fresh vegetables and Have a good mood, summer sun rays and summer cottage rest in the circle of loved ones. Okroshka with meat perfectly diversifies the menu of cold dishes for the summer.

"Okroshechnoye aggravation" falls, as a rule, in the spring-summer period. This soup is great for filling, but at the same time it gives an incredible feeling of lightness and cooling.

Okroshka comes from the word "crumble", that is, at the heart of this simple dish lies the cutting of ingredients. Okroshka can be fish, vegetable and meat. Dressings also differ in their variety: bread kvass, broth, kefir, vinegar or lemon water, yogurt, soda and even beer. Today we will share with you recipes for okroshka with meat.

General principles of cooking meat okroshka

Okroshka is a cold platter with filling. Synthesis boiled meat, eggs, fragrant greenery and fresh vegetables. As a rule, okroshka does not create boundaries in cooking and completely allows you to improvise. The philosophy is simple: mix whatever you want and refuel bread kvass.

The meat to the vegetable component of okroshka is selected in a 1: 1 ratio. It is advisable to choose meat products low-fat variety, lean pork, veal or chicken fillet.

Take special care in the selection of ingredients. Meat and vegetables must be fresh and of high quality.

The taste of the dish directly depends on the kvass. For okroshka, naturally fermented, slightly carbonated kvass is best suited. If it is not possible to prepare it at home, buy draft kvass in barrels.

Cold soup is served, usually with sour cream. Garnished with fresh herbs (parsley, dill, fresh green onions) and half a quail egg.

Traditional Russian meat okroshka

Ingredients:

Lean pork - 500 g;

Onion;

Eggs - 5 pieces;

Mustard - 1.5 tsp;

Sour cream;

Kvass - 1.5 l;

Horseradish (to taste);

3 tbsp. tablespoons of cucumber pickle;

Radish - 5 pieces;

Fresh cucumbers - 2 pieces;

Two medium-sized pickles.

Cooking method:

1. Divide the boiled pork by hand into small pieces.

2. Grind hard-boiled eggs, onion, fresh and pickled cucumbers, radishes. When slicing, make sure all ingredients are the same size.

3. Dressing for traditional okroshka is done as follows: rub with a spoon egg yolks combined with horseradish, green onions and mustard. Fill in cucumber pickle, salt, pepper. You can add other spices to taste.

4. Fill the mixture with dressing and let it brew for an hour to make okroshka more juicy and appetizing.

5. Pour the finished okroshka with bread kvass and serve with sour cream of a low percentage of fat. Decorate the plate with quail egg halves.

Meat okroshka "Combined"

Ingredients:

Two fresh cucumbers;

Potatoes - 3 pieces;

Turkey breast - 200 g;

Beef - 200 g;

Green onions;

Parsley;

Kvass - 1 l;

Mustard;

Sour cream;

Dried tarragon - half a teaspoon;

Black pepper to taste;

Salted mushrooms;

Pickles.

Cooking method:

1. Boil turkey and beef meat and cool, cut into cubes. Cut fresh cucumbers into cubes. Boil the potatoes in their uniforms, cool, peel and cut into squares. Grind onions.

2. Dressing for okroshka is simple: add to kvass hot mustard, dried tarragon and black pepper. Stir well and pour the chopped ingredients with the resulting liquid. Leave to soak for half an hour. Dried tarragon is important spicy addition, giving okroshka a spicy tart taste and a more pronounced aroma. It is not for nothing that tarragon is one of the important components Arabic cuisine dating back to the eighth century.

3. Cut pickled mushrooms and pickled cucumbers into cubes, chop the boiled eggs and green onions... Chop fresh herbs finely.

4. After 30 minutes, mix all the chopped ingredients with the dressing and fill with kvass. Mix well and serve with sour cream. You can pour kvass into a separate decanter so that a person can regulate its amount in the plate himself, or maybe not add it at all, since many people like to eat okroshka as spring light salad.

Meat okroshka with spicy sauce

Ingredients:

Potatoes - 50 g;

Cucumbers - 70 g;

Veal - 30 g;

Chicken fillet - 20 g;

Doctor's sausage- 30 g;

Radish - 25 g;

Quail eggs- 3 pieces;

Celery - 20 g;

Green onions - 10 g;

5 g dill;

Kvass - 250 ml.

The proportions in this recipe are given for exactly one person, therefore, by increasing them one or more times, you can feed all your household members.

Cooking method:

1. Cut the pre-boiled potatoes into thin strips, which are then divided into cubes. Cut the cucumbers in exactly the same way as the potatoes. Grind boiled veal and chicken. Chop the radish into thin strips and place in a glass of water. Being in water, radish will lose excessive bitterness. But there is another alternative way: Salt each piece of radish so that the salt acts as a so-called "sponge".

2. Cut the sausage into cubes. Divide the quail eggs into two halves.

3. Prepare sauce for okroshka according to an old recipe: place two yolks in a bowl, add salt and pepper to taste. Fill in olive oil and get in the way. Add the mustard. The dressing is ready and goes to okroshka.

4. We lay out okroshechnoe platter on deep plates, fill with kvass.

Okroshka with beef tongue

Ingredients:

Chicken fillet - 200 g;

Beef tongue- 200 g;

Fresh cucumbers - 4 pieces;

Two medium onions;

Salt pepper;

Kvass - 2 liters;

Dill - 100 g.

Cooking method:

1. Put the chicken fillet in a saucepan with boiling water, salt, cook over medium heat until tender (15-20 minutes).

2. Dip the beef tongue in boiling water and cook over medium heat for 30-40 minutes. Immersion of meat in hot water will make the texture of the delicacy softer, juicier and more delicate. You can check if it is ready like this: by pressing on the meat with a fork, clear juice should stand out. Then hold your tongue in cold water so that its skin can easily come off. Cut the peeled tongue into slices.

3. Peel the cucumbers, cut into slices. Fill with kvass and leave in the refrigerator for half an hour. After 30 minutes, spread the chopped dill.

Okroshka in meat broth

Ingredients:

2 potatoes;

A bunch of green onions;

Onion;

Dill, parsley;

Chicken fillet;

Smoked sausage;

Mayonnaise - 3 tbsp. spoons;

Sour cream - 4 tbsp. spoons.

Cooking method:

1. Fill the chicken fillet cold water, put on gas, add half a teaspoon of salt. The salt is necessary for the broth to be clear and the foam to come out to the top. We leave the broth to cool, then fill it with our okroshka.

2. Grate cucumbers. Hard-boiled eggs, cut. Chop onions and green onions. Cut the boiled potatoes (in their uniforms) into cubes, do the same with smoked sausage.

3. Squeeze out mayonnaise and sour cream. It is best that they be homemade.

4. Add broth to okroshka. Stir the resulting assorted. The result is a hearty and not at all fatty meat okroshka.

Meat okroshka

Ingredients:

Beef - 200 g;

Fresh cucumbers - 3 pieces;

Mustard;

Radish - 5 pieces;

Two eggs.

Cooking method:

1. Pour the meat hot water and leave to cook until tender. After it has cooked, do not remove it from the broth immediately, let it cool in it, then it will give the soup more juicy taste.

2. Boil hard-boiled eggs. We clean from the shell, grate and add to the rest of the ingredients.

3. Peel the potatoes, cut into plates, then into bars and finally into cubes. We send it to the water and leave it to boil.

4. As a rule, mustard and horseradish are not mixed, but in this recipe it is bold combination gives a pleasant pungency and piquancy. Add mustard to the yolks, season with a pinch of salt. Rub thoroughly with a spoon or fork. To neutralize the sensation of the sweetness of kvass, add horseradish to this mass and continue rubbing. Leave for 15 minutes, then fill with kvass and stir with a whisk until foam forms.

5. Finely chop the dill and add it to the dressing. Pour in a little kvass so that the mixing of the mass is uniform. We continue to mix with a whisk.

6. We don’t clean the radish; its bright color will give okroshka an attractive appearance. Chop the radish thin straw and send it to the gas station.

7. Cut into strips and fresh cucumbers.

8. Combine vegetables, meat, dressing and kvass. Okroshka is ready!

Meat okroshka on mineral water

Ingredients:

Two chicken eggs;

200 g of veal;

Three fresh cucumbers;

Potatoes - 4 pieces;

1 teaspoon table vinegar.

Cooking method:

1. Boil the eggs, cool in cold water, peel and chop finely.

2. Dismantle the boiled veal meat into small pieces by hand or with a knife. Better to do it with your hands so that delicate structure the meat is not damaged.

3. Mix sour cream with mustard and vinegar - the dressing is ready. Adjust the amount of vinegar yourself, depending on the taste of okroshka you want to get.

4. Add mineral water and stir okroshka.

There is an opinion that the combination of onion and salt will add juiciness to okroshka. In no case, do not grind onions with salt, as onions give off all their bitterness, and okroshka becomes excessively sour.

By adding vinegar to a pot of potatoes, the potatoes will remain intact, but will take a little longer to cook. Otherwise, gruel is obtained from potatoes.

Okroshka must be chilled, a warm mixture of vegetables and meat is unlikely to have an invigorating and refreshing effect.

Pounded egg yolks, mustard, salt and sugar - such a dressing will definitely brighten the taste of okroshka.

All ingredients must be cut equally. So it is easier to use okroshka, and it is more pleasant to the eye.

In order for okroshka to give juice and become more aromatic, grate radishes and fresh cucumbers on coarse grater.

If hungry guests arrived, and you just finished cutting okroshka and did not have time to cool it down, do not be discouraged. Add cubes to each serving plate food ice.

Summer is a great time for culinary improvisations and gastronomic creations! While the fire flares up, kebabs are marinated, vegetables and fruits are cut, you can invite your friends to refresh themselves with a delicious cold soup. Hardly anyone can resist from this!

Meat okroshka is famous for its tonic properties and qualities useful for the vital activity of the body. Combine and try different combinations of products in okroshka, and it will definitely suit your taste!

Cold soups are very popular in the summer, when we look for freshness and lightness in drinks and dishes to help us endure the heat.

That is why we want to tell you about how okroshka is prepared with meat - a type of Russian dish that is often present on tables in the summer. This cold meat soup has many variations of preparation, today we will consider the most delicious and most successful of them.

It is mistakenly believed that classic okroshka prepared using boiled sausages but this is not entirely true. The modern recipe may and does allow the addition of this ingredient, but in ancient times, when no such sausages were produced, people used pure meat.

And let's be honest, that meat product, which is now sold in stores, can hardly be called natural. Even the most expensive varieties boiled sausages contain a small amount of meat.

If you avoid such products or just love to eat everything natural, then okroshka meat is exactly the dish that will help you successfully withstand the summer heat.

Moreover, the presence of meat in this cold soup makes it quite satisfying. This combination of qualities made this dish a real favorite on the territory of the former CIS and far beyond its borders.

Those gourmets who cannot imagine their life without meat will especially appreciate the recipe for the combined okroshka. In addition, you will surely be delighted with the original version of this dish, prepared with fried meat... But, perhaps, let's not rush and take a closer look at each recipe.

Ingredients

• Meat (beef, pork)- 300 g + -
• - 1 PC + -
• - 1 PC + -
• - 2 pcs + -
• - 1 PC + -
• - 2 pcs + -
• Kvass - 1.5 l + -
• Cucumber pickle- 0.5 l + -
• - 1 tbsp. + -
• Parsley, dill, green onions- 1 bundle + -
• - taste + -
• - taste + -

How to cook okroshka on kvass with meat

1. Boil the meat in a little salted water. Then we take it out of the broth, cool it and chop it very finely. Pour into a deep container.
2. Boil the eggs hard-boiled and cool under running cold water. Peel and chop finely, add to the meat.
3. Wash the potatoes and boil them right in their skins. Cool, peel and then cut into small cubes in the same way.
4. Peel the fresh cucumber and onion. Cut cucumbers of both types into cubes, like potatoes, but cut the onions very, very finely. We combine all the previously cut ingredients.
5. In a separate container, mix the brine, mustard, kvass and finely chopped greens. Mix everything until the mustard is completely dissolved.
6. Fill the previously cut vegetables, eggs and meat with our solution and mix. Salt, pepper and taste.
7. We put the container in the refrigerator for half an hour. After that, serve it to the table, adding a little sour cream to each portion.

If you want your okroshka to be very tasty, then take the choice of meat seriously. Here it is the main ingredient and therefore the quality requirements are quite high.

Choose only the meat in which the number of veins is minimal; you should also remove all films first.

Okroshka recipe in meat broth with meat

Ingredients

• Beef - 300g;
• Potatoes - 3 pcs;
• Chicken eggs - 3 pcs;
• Fresh cucumbers - 3 pcs;
• Radish - 5 pcs;
• Mayonnaise - 1 tablespoon;
• Sour cream - 2 tablespoons;
• Citric acid - 0.5 tsp;
• Meat broth - 2 l;
• Salt and black pepper to taste.

Cooking okroshka in meat broth

1. Place the meat in a small amount of water and bring to a boil. We drain this water and pour in new, salt, it should be a little more than two liters, since some of it will evaporate during the cooking process. When the meat is ready, take it out, cool the broth and put it in the refrigerator.
2. Chop the beef finely and place in a bowl, in which we continue our cooking.
3. Cook the potatoes in their skins, then cool and cut into small cubes.
4. Wash fresh vegetables and cut into quarters, pour into a bowl.
5. We also boil the eggs, cool them under cold water and clean them. Then chop finely and combine with the rest of the ingredients.
6. We take out the broth from the refrigerator. Pour acid into it, add mayonnaise and sour cream. Add finely chopped onion, parsley and dill here.
7. Fill the solid ingredients with our broth. Salt and pepper, then mix thoroughly. We taste it, if everything is in order, we put it in the refrigerator for another hour.
8. After this time, the dish is ready and can be served.

Optionally, you can replace citric acid on freshly squeezed lemon juice. In this case, its amount should be equal to 1 tablespoon. This value can be adjusted to your liking.

Meat okroshka: whey recipe

Ingredients

• Meat (beef or pork) - 200 g;
• Smoked meats - 100 g;
• Chicken eggs - 2 pcs;
• Fresh cucumbers - 2 pcs;
• Potatoes - 3 pcs;
• Sour cream - 100 g;
• Serum - 1 L;
• Parsley, dill, green onions - 1 bunch each;
• Salt and pepper to taste.

How is okroshka made on whey with meat

1. Boil the meat until tender. Then we cool it down and cut it into small pieces.
2. Boil potatoes in their uniforms, let them cool, peel and cut into cubes with a side of half a centimeter.
3. We cut the smoked meats in the same way.
4. Cook eggs hard-boiled, cool with cold water, clean and chop finely.
5. The cucumbers must be washed, peeled and diced if desired.
6. We combine all our slices in a sufficiently deep container and set aside, now we are engaged in refueling.
7. Mix the whey with sour cream, add finely chopped and washed greens here, mix everything until the sour cream is completely mixed with the whey.
8. Fill our remaining ingredients with the resulting liquid. Add salt and pepper. We put in the refrigerator for half an hour or an hour.
9. After the indicated time, the dish is completely ready.

Mixed meat okroshka recipe

Lovers meat dishes will be delighted with this cold soup, because it contains three types of meat at once. At the exit, we get a kind of chilled hodgepodge that will surely conquer you from the first spoon.

Ingredients

• Beef tongue - 100 g;
• Chicken fillet - 100 g;
• Smoked pork - 100 g;
• Ready-made mustard - 1 tbsp;
• Chicken eggs - 3 pcs;
• Fresh cucumbers - 3 pcs;
• Dill, parsley, green onions - 1 bunch each;
• Kvass (preferably white) - 1.5 l;
• Sour cream to taste.

How to cook mixed okroshka with meat

1. Boil the tongue and chicken until tender. Remove the skin from the tongue, and then finely chop both types of meat.
2. We cut the smoked meats into small cubes, pour all three types of meat into a deep container, in which we will continue our cooking further.
3. Boil the eggs hard-boiled, then cool them under running cold water, clean them from the shell and chop finely.
4. Thoroughly wash the cucumbers and greens under running water, cut the cucumbers into cubes, and finely chop the greens. We combine all the ingredients.
5. In a separate container, mix kvass and mustard, stir until the mustard is completely dissolved. Fill our other components with this solution.
6. Fresh cucumber - 1 pc;
7. Radish - 5 pcs;
8. Chicken eggs - 3 pcs;
9. Ready-made mustard - 2 tablespoons;
10. Lemon juice - 1 tablespoon;
11. Sour cream - 3 tablespoons;
12. Green onions, parsley, dill - 1 bunch each;
13. Vegetable oil - 1 tablespoon;
14. Salt and black pepper to taste;
15. Kvass (preferably white) - 0.5 l.

How to make okroshka with fried meat

1. Pour vegetable oil into a frying pan and heat over medium heat. Put the meat here and fry until tender. Do not fry it for too long as the meat will dry out.
2. Cut our fried meat into small cubes.
3. Wash vegetables and cut in the same way.
4. Hard-boiled chicken eggs, cool with cold water, then clean and chop finely. We mix all the ingredients.
5. Separately mix sour cream, mustard, lemon juice, and finely chopped greens, mix everything and add to our slicing.
6. Pour the resulting mass with kvass, salt, pepper and check the taste, after which we send it to cool and infuse in the refrigerator for half an hour. The dish can now be served.

Cooked for this original recipe okroshka with meat is somewhat different from classic dish taste... So if you usually don't like cold soups, try this kind of this dish, this okroshka will surprise you.