Okroshka on kefir and mineral water is a godsend for those who are afraid to get fat. This summer meal is invigorating, energizing and low in calories! His average calorie content is only 60 kilocalories per 100 g. If cooked correctly, the taste of the dish will not differ from the usual okroshka on kvass.

Before we start preparing cold soup, let's get acquainted with some of the rules for cooking this dish:

1. For the dish, everything that has grown in the garden will do: radishes, young potatoes, cucumbers, onion... The main thing is to cut the vegetables nicely and neatly. And it's generally better not to stand on ceremony with greens: the more of it in a cold soup, the more advantageous its taste.
2. Correctly selected spices will not harm the taste in any way. summer dishes... Give up salt? Perfectly! Add lemon juice, pepper, garlic, and any spices, to which they are accustomed.
3. Mayonnaise and mustard are perfect as a dressing for this dish. However, ladies who are watching their figure should make a choice in benefit easy low-fat sour cream and more often cook okroshka on mineral water in your kitchen.
4. Many housewives are accustomed to cooking okroshka like this: first, they pour the so-called soup base (kvass, kefir or mineral water), then add meat and vegetable ingredients, spices, dressing in order. It is not right. Remember: the so-called salad of vegetables, meat and herbs, seasoned with spices, should be put into the pan first, and then carefully pour the water base into it.

Mineral water okroshka recipe

Ingredients:

• 5 boiled eggs;
• 0.5 kg of boiled potatoes;
• parsley - 1 bunch;
• dill - 1 bunch;
• green onions - 1 bunch;
• 2 fresh cucumbers;
• 500 g of boiled beef;
• 2-3 tsp mustard;
• 100 g mayonnaise or sour cream;
• 1.5 liters of mineral water;
• 1/2 lemon of medium size.

The recipe for okroshka with mineral water differs little from the classic recipe for cold soup with kvass. Cut the meat, cucumbers, potatoes into small cubes. Separate the egg whites from the yolks. Cut the squirrels. Mix the yolks thoroughly with mustard, salt and the juice of half a lemon. Season the ingredients with this sauce. Then add finely chopped greens. At the end, fill everything with mineral water, mix. If desired, place the soup in the refrigerator for half an hour before serving, no more.

As for the dressing, give preference to sour cream.

Okroshka on mineral water - perfect solution for those who follow their figure. You can eat this dish as much as you want, and it will not affect your waist in any way. V following recipe we propose to experiment a little and cook okroshka on kefir and mineral water. The result will surpass all expectations!

For such summer soup you will need:

• 200 g of radish;
• 0.5 kg of boiled potatoes;
• 300 g fresh cucumbers;
• greens to taste;
• 0.2 l of high fat kefir;
• 1 tsp mustard;
• salt, pepper to taste;
• 1 liter of mineral water.

Rinse radishes and cucumbers well. If the fruits are old, it is better to peel them. Finely chop all ingredients. Chop the herbs. Prepare a dressing by mixing salt, pepper, kefir and mustard. Mix everything, add mineral water. Okroshka is ready. We offer meat eaters to diversify the recipe by adding 0.5 kg of sausage as an ingredient, boiled chicken or beef.

The main thing is that the meat or sausage is lean.

Okroshka on kefir and mineral water - something new in your summer menu... Do not be afraid to surprise your family and friends with such a dish! How to cook okroshka on kefir? Follow this recipe, exclude only mineral water from it. However, when you say okroshka, the first thing that comes to mind is kvass. Therefore, one cannot but offer a recipe. classic okroshka on kvass.

To prepare it you will need:

• 2-3 medium-sized cucumbers;
• a few radishes;
• 2 bunches of greens, which include onions, dill and parsley;
• boiled sausage - 300 g;
• 3-4 boiled eggs;
• 3-4 boiled potatoes;
• salt to taste;
• sour cream;
• 1 liter of kvass.

Cool the kvass in the refrigerator. Dice radishes, potatoes, sausage. Chop eggs, herbs. Salt and pepper the resulting mass, then pour kvass over everything. Serve okroshka with sour cream.

Okroshka with fish

Have you tried okroshka with fish? The dish is interesting and unusual. Perfect for a family dinner.

We will need:

• 1.5 l of kvass;
• 3 boiled potatoes;
• 2 medium cucumbers;
• 0.5 kg of any boiled or steamed fish;
• a bunch of radishes;
• 2 boiled eggs;
• green onions to taste;
• 1 tbsp mustard;
• salt.

Separate the flesh from the fish and chop finely. Add chopped egg whites, potatoes, radishes, cucumbers and finely chopped green onions to it. Mix the egg yolks thoroughly with salt and mustard and dilute with kvass. Pour the fish and vegetable mixture with seasoned kvass. This type of okroshka is good with sour cream. You can apply to it separately boiled potatoes sprinkled with herbs.

Okroshka on mineral water will become your family's favorite dish. Bon Appetit!

V classic version okroshka is cooked in kvass. But if you look at the recipes national cuisines, then you can see that there is also an analogue of okroshka, although under a different name. For example, Bulgarian tarator, Caucasian matsnabrdosh, Tajik dugobi are cold soups in which instead of kvass is used spoiled milk or matsun.

In the Russian version, okroshka is made with mayonnaise, low-fat sour cream, kefir. The hostess's thick fermented milk product is diluted boiled water or mineral water.

The subtleties of cooking

• For this okroshka, you can take both carbonated mineral water and without gas. The taste of such okroshka will depend on the quality of the kefir and the water with which it was diluted.
• The method of cooking okroshka on kefir practically does not differ from the classic recipe with kvass. It is prepared with the same vegetables that the hostess has in the kitchen. These can be: cucumbers, carrots, potatoes, radishes, radishes. In addition to vegetables, boiled meat is put in the dish, sausages, eggs and a lot of greens.
• To give okroshka the right sourness, lemon juice is added to the liquid, citric acid or vinegar.
• To make okroshka rich spicy taste, add to it different spices and spices - garlic, horseradish, mustard, black pepper.
• Before serving, okroshka is kept in the refrigerator for one to two hours. During this time, she has time to cool down and infuse.

Vegetable okroshka on kefir with mineral water

Ingredients:

• potatoes - 4 pcs.;
• small carrot - 1 pc.;
• green onions and dill - in a small bunch;
• radish - 4 pcs.;
• eggs - 4 pcs.;
• fresh cucumbers - 2 pcs.;
• salt;
• kefir - 500 g;
• mineral water - 500 ml.

Cooking method

• Boil the potatoes in the skins. Rinse it cold water, cool. Clean up. Cut into cubes.
• Peel, wash, boil carrots. Cut into the same cubes as the potatoes.
• Boil hard boiled eggs. To do this, wash them, put them in boiling water and cook for 10 minutes. Ready eggs transfer to cold water and cool. Peel off. Chop with a knife or fork.
• Cut the onion into thin rings. Chop the dill.
• Wash the cucumbers. If the peel is bitter, be sure to cut it off. Cut the cucumbers into cubes.
• Wash the radishes. Grate with a medium grater. If you do not like radishes chopped in this way, cut them into cubes or thin slices.
• Place all ingredients in a saucepan. Pour in kefir and mineral water. Salt. Stir well. Cool in the refrigerator.

Okroshka with sausage on kefir with mineral water

Ingredients:

• potatoes - 4 pcs.;
• boiled sausage without fat - 200 g;
• radish - 4 pcs.;
• green onions - a thin bunch;
• eggs - 4 pcs.;
• dill - a small bunch;
• fresh cucumbers - 2 pcs.;
• mineral water - 500 ml;
• kefir - 600 g;
• mustard - 1 tsp;
• salt.

Cooking method

• Boil the jacket potatoes. Cool it down. Peel. Cut into cubes.
• Hard boil the eggs. Then put in cold water and leave to cool completely. Cut into small cubes.
• Grate radish on a medium grater or cut in the same way as potatoes.
• If the cucumber is bitter, peel it. Chop finely.
• Cut the onion into thin rings, sprinkle with salt and crush lightly until juicing comes out.
• Cut the sausage into cubes.
• Place all ingredients in a saucepan. Add mustard. Pour in kefir and stir. Pour in mineral water, making okroshka of the desired density. Salt, but remember that salt dissolves poorly in cold liquid and there is a danger of oversalting the dish.

Okroshka on kefir with mineral water without potatoes

Ingredients:

• fresh cucumbers - 4 pcs.;
• eggs - 4 pcs.;
• radish - 4 pcs.;
• dill and parsley - a small bunch;
• green onions - a thin bunch;
• pepper;
• salt;
• kefir - 600 g;
• mineral water - 500 ml.

Cooking method

• Wash cucumbers and radishes, cut off the ends. Cut into small cubes.
• Place the eggs in boiling water and cook for 10 minutes. Cool in cold water... Clean up. Mash with a fork or knife.
• Chop greens and onions.
• Place the ingredients in a saucepan. Salt. Pour in kefir and mineral water. Mix well.

Okroshka meat on kefir with mineral water

Ingredients:

• boiled lean meat - 400 g;
• green onions - 200 g;
• fresh cucumbers - 4 pcs.;
• dill - 50 g;
• salt;
• pepper (optional);
• kefir - 600 g;
• mineral water - 500 ml.

Cooking method

• Cut the chilled boiled meat into small pieces.
• Cut the washed and peeled cucumbers into the same cubes. If the cucumbers are young, the peel need not be peeled.
• Chop greens and green onions.
• Place vegetables and meat in a saucepan. Salt. Pour in kefir and mineral water. Mix thoroughly. Refrigerate.

Note to the hostess

• Cut all ingredients into equal cubes or strips. This affects not only appearance okroshka, but also to its taste. They can be grated.
• Vegetables must be chilled before cutting.
• Kefir and mineral water can be mixed in separate dishes, salt. In this case, stir the chopped vegetables, then place them on the plates. Pour in diluted kefir. Taking into account the tastes of the household, make okroshka of the desired density for each of them. Lemon juice or they will add vinegar themselves.

With the onset of spring, I really want to diversify daily menu, add more fresh vegetables and greenery. And when it gets warm enough outside, it is sometimes difficult to force yourself to eat hot first courses. Therefore, it is okroshka with kefir and mineral water that becomes the No. 1 dish in our family. Firstly, fresh cucumber, fragrant radishes and greens look amazing and have a divine scent of the coming summer. Secondly, the dish turns out to be very tasty, nutritious and at the same time light. Thirdly, the cooking process does not take as much time as, for example, it takes to cook borscht or hodgepodge. Finally, the most compelling argument is that the volume of okroshka is significant, so you can spend more time walking on fresh air together with children, and not waste precious time cooking.

So, the very recipe for okroshka with kefir and mineral water that my family loves so much.

Okroshka on kefir and mineral water: a spring mix of ingredients.

To prepare tasty dish, you will need the following products:

• 5 potatoes (medium or large is better);
• 0.5 kg fresh cucumbers and radishes;
• 8 eggs;
• 0.5 kg of sausage (Doctor's or any other boiled sausage without lard is ideal);
• a bunch of green onions and half a bunch of dill.

Despite the fact that in the 19th century, okroshka was served not as a first course, but as cold appetizer, today it has become - a completely independent dish that can become the basis of a dinner. To prepare a dressing that emphasizes all facets of taste, you will need:

• 1 liter of kefir (fat content can be selected based on personal preferences, I love 1% kefir);
• 1.5 liters of mineral water;
• sour cream (mayonnaise) to taste;
• vinegar and mustard;
• spices (salt, black pepper).

Okroshka on kefir and mineral water turns out especially tasty if you use homemade eggs and ground vegetables, and not greenhouse ones. But in the absence of them, you can use those products that can be purchased without any problems in a regular supermarket.

Secrets of cooking okroshka on kefir and mineral water.

Many of my homemade recipes have stood the test of time. It is to this category that okroshka on kefir and mineral water belongs. My grandfather always took great pleasure in cutting food. In his opinion, main secret okroshka flavor is a careful and fine cutting of products. Today I do not always adhere to this rule, but I observe the proportions of the ingredients for both the dressing and the base. So to enjoy divine taste and the aroma should be done with simple steps:

1. You need to prepare the ingredients. I always cook potatoes and eggs at the same time. The yolk will remain bright if the time for boiling the eggs after boiling does not exceed 10 minutes, so it is better to set a timer on the stove or set an alarm on your phone.

2. Thoroughly rinse herbs, radishes and cucumbers. If you cook okroshka on kefir and mineral water at the very beginning of spring, when all vegetables presented in markets and supermarket shelves are high in nitrates, they must be soaked in cold water for at least 1 hour. This simple method allows you to reduce the content harmful substances in vegetables by about half. You also need to pay attention to thoroughly removing the tips from cucumbers and radishes. It is in them that the largest part of nitrates is concentrated.

Cut the sausage into cubes.

Cut the radishes into cubes.

Cut the cucumbers into cubes.

We cut eggs.

Cut boiled potatoes into cubes.

Chop the onion finely.

Chop the dill finely.

4. All products are mixed in a salad bowl. Usually, the output of the finished base is quite voluminous. However, there is one caveat: on the second day, okroshka may have a bitter taste. Why it happens? This feature is due to the radish, which can give familiar taste, not very pleasant sounding. My family is not embarrassed by this moment, but if this is a matter of principle for you, then it is better to divide all the ingredients in half and on the second day cut the radishes separately.

5. To make okroshka from a snack a complete dish, the process ends preparation of the dressing. This can be done in 2 ways. Mix all the ingredients and pour the base into large saucepan... The second option is to make the dressing in portions. This is the most preferred method for me.

For each plate, I mix half a glass of kefir and mineral water. To this mixture I add spices (salt, pepper), mustard, sour cream or mayonnaise to taste. I add a piquant sourness to the dressing with diluted vinegar. It will take 1 / 2-1 tbsp. spoon.

On the table I serve already seasoned okroshka, which I decorate with sprigs of fresh herbs. Fresh bread Is another must-have lunch attribute.

Here, perhaps, are all the secrets that I use to make okroshka on kefir and mineral water a success. Try a simple recipe, treat yourself and your loved ones with fresh taste.

Each housewife has her own secret of making insanely delicious okroshka, taking into account the preferences of the whole family. Some cook cold soup from fermented milk products, while others love exclusively the Russian version of the dish and insist on the recipe for okroshka with kvass.

In this article, we'll talk about the most popular base for okroshka - kefir, which we dilute with mineral water.

How to cook delicious okroshka on kefir and mineral water - recipe

For more flavorfulness, add a little sour cream to the dish.

Ingredients:

• low-fat kefir- 725 ml;
• green onions - 4 small feathers;
• eggs - 5 pcs.;
• handful chopped dill;
• potatoes - 275 g;
• cucumber - 145 g;
• radish - 5 pcs.;
• not fat sour cream - 45 g;
• mineral water.

Preparation

First, boil the potato tubers and eggs until tender, be sure to hard-boil the latter. After cooling, peel and grind them in any convenient way. Also chop greens, radishes, and cucumbers at random. Mix all the prepared ingredients together, combine and mix with sour cream, and only now pour in kefir and dilute with mineral water to the desired consistency.

Recipe for cooking okroshka on kefir and mineral water

Ingredients:

• medium-sized potatoes - 275 g;
• selected eggs - 5 pcs.;
• small cucumber - 2 pcs.;
• dill - 45 g;
• green onions - 1 small bunch;
• smoked breast chicken - 1 pc., about 250 g;
• kefir of minimum fat content - 1.5 liters;
• medium sparkling water - 950 ml;
• sour cream - 85 g;
• mustard - 25 g;
• salt.

Preparation

Wash the potatoes thoroughly and boil them in a peel. Hard boil the eggs. Then clean both components and cut into cubes. Chop fresh cucumbers in the same way.

Remove the skin from the breast, chop the meat finely. Put the chopped onions and dill in a bowl, add a pinch of salt there and mash well with a wooden crush, so that the juice forms from the greens and the okroshka becomes fragrant.

Mix all the ingredients, salt, add sour cream, mustard, stir a little. And now you can fill it with kefir, and then bring it to the desired consistency with mineral water. Leave okroshka in the refrigerator for an hour.

Classic okroshka - recipe for kefir with mineral water

Ingredients:

• boiled potatoes - 3 pcs.;
• medium-sized carrots - 2 pcs.;
• sausage "Doctor" - 125 g;
• radish - 12 pcs.;
• vinegar - 25 ml;
• low-fat kefir - 950 ml;
• small cucumbers - 3 pcs.;
• hard-boiled eggs - 3 pcs.;
• classic mayonnaise- 85 g;
• salt;
• moderately carbonated mineral water - 650 ml;
• dill or other favorite greens.

Preparation

Chop the peeled carrots and potatoes into small cubes. Peel and slice the eggs as well. Chop sausage, radishes, cucumbers into cubes. Mix all ingredients. Pour in kefir, pour in vinegar and dilute everything with mineral water. Now add mayonnaise and salt to taste. Add finely chopped dill and stir well. Leave the finished okroshka in the refrigerator for a couple of hours.

Fragrant okroshka with kefir and mineral water

Ingredients:

Preparation

Cut meat, eggs, potatoes and cucumbers into cubes. Grind the celery as well, only much finer. Finely chop the onion stalks and dill. Now combine all the ingredients in a bowl, season with salt and stir.

Pour the thick filling into the plates in portions and fill with kefir and bring to the desired consistency with sparkling water.

Greetings, my dear readers! My blog is about cooking and today I want to offer an easy, cooling dish in the heat. This is a recipe for okroshka on kefir with mineral water mustard and mayonnaise.

This dish is to everyone's taste and is easy to digest. The recipe is also suitable for losing weight, since the calorie content of such a cold soup is very low, while it is hearty and tasty. The instructions describe the entire process step by step in order to minimize the time in the kitchen.

Components:

1. Potatoes - 3 pcs.

2. Eggs - 3 pcs.

3. Boiled low-fat sausage - 250 gr.

4. Cucumbers - 2 pcs.

5. Radish - 150 gr.

6. Kefir - 500 ml.

7. Water - 400 ml.

9. Mustard - 1 tbsp. spoon

10. Green onions- taste

11. Salt to taste

12. Pepper - to taste

How to do:

1. I start cooking by preparing the food. I buy vegetables and herbs in the market from a fresh harvest, which are filled with vitamins. At home, I thoroughly rinse them under clean, running water. I boil the potatoes in salted water.

2. Eggs are also boiled in slightly salted water. Salt is needed in order to avoid cracks in the shell. After boiling, I fill them with cold water, so it will be easier to clean them. I cool the potatoes and peel them off. I cut off the tips of cucumbers and radishes.

I cut the cooled eggs into small cubes that are easy to chew. Which eggs are better and much more useful information while we cook potatoes and eggs.

3. In the same small cubes I cut the boiled potatoes and put them in one bowl with the eggs.

4. Shred the radishes, but not too small.

5. I cut the cucumbers lengthwise and then I also get a cubic shape.

6. I buy low-fat sausage, as I am making a dietary dish suitable for everyone. I cut it into rings and then into cubes of the same size as the other components.

7. Finely chop the green onion. I took a bunch weighing about 100 grams, you add herbs to your own taste. Additional Information about onions in, as well as the rules for planting and growing it.

8. I put all the ingredients in a common dish.

9. I add mustard and mayonnaise to them. I pour in seasonings to taste. I prefer to cook with mayonnaise as it adds bright taste... You can replace it with sour cream. If you don't like okroshka with mustard, then just exclude it from the recipe. but classic recipe it is impossible to imagine without it.

10. I fill the contents of the container with kefir and mix everything together. The fat content of kefir does not matter; it is also very tasty to make okroshka on whey, which is less high in calories. The kvass version is familiar to everyone, I love the homemade, thick, tasty one.

11. Now I pour mineral water into okroshka and taste it after mixing. If necessary, add the constituents of the dressing, seasonings. Ready dish I put it in the refrigerator so that it is infused. After that, it can be served on the table. Read more in a separate section. Bon Appetit!

The simplest and most ascetic option for okroshka is in water with vinegar, which is added in small quantities. Moreover, such a cold soup is no less tasty and rich.

To get a unique and spicy soup, make okroshka with horseradish. This option will be appreciated by lovers of an extraordinary approach that differs from the traditional performance.

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