Okroshka is a type of cold soups, which are based on whey, kefir, mineral water or kvass. But the main thing in okroshka is vegetable mass. This cold soup is of three kinds: from meat, from vegetables and from fish. And today we are preparing a recipe for a crumb with meat on yogurt from our culinary notebook. How to cook delicious okroshka with meat.

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Okroshka recipe with meat

Ingredients:

- go knitting fillet - 300 gr;

- salt;

- kefir - 500 ml;

- potato tubers - 2 pieces;

- radish - 1 piece, or radish - 200 gr

- bunch of green onions - 1 pc;

- fresh cucumber - 1 pc;

- hard boiled egg - 4 pcs.

Cooking Okroshka with Meat

Step 1.

Clean the washed radish and grate it coarsely. Or instead of radish we use radish. It is necessary to cut it into thin circles.

Step 2.

In the "uniform" boil potato tubers. When the potatoes are cooked, peel and cut into cubes.

Step 3.

Washed cucumber cut into cubes or strips.

Step 4.

Finely cut the green onion feathers.

Step 5.

Mix the prepared products and season them with salt.

Step 6 .

Fill the whole mass with kefir.

Step 7.

On plates, pour the finished okroshka with meat, adding a sliced \u200b\u200begg to each quarter. Good appetite! We hope that you enjoyed our okroshka with meat on kefir.

Tips:

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

Some do okroshka on the principle of salad Olivier, that is, the ingredients are the same, but not filled with mayonnaise, and kefir or whey. It turns out a sort of liquid Olivier. Okroshka generally loves fantasy. Experiment and your okroshka will turn out the most delicious!

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

Our meeting was one big and continuous mistake. She needed to break off all relations even then, in the summer, when she suggested that I warm up okroshka.

Okroshka video recipe for kefir and mineral water

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Meat okroshka from childhood settled in our hearts. Hearing this pleasant word, we seem to be moving into the world of spring and warmth, fresh vegetables and good mood, summer sunlight and summer holiday in the circle of loved ones. Okroshka with meat perfectly diversifies the menu of cold dishes for the summer.

"Okrosechnoe aggravation" falls, as a rule, for the spring-summer period. This soup is very rich, but at the same time gives an incredible feeling of lightness and cooling.

Okroshka is derived from the word “chop”, that is, the basis of this simple dish is the cutting of ingredients. Okroshka are fish and vegetable, and meat. Filling is also distinguished by its diversity: bread kvass, broth, kefir, acetic or lemon water, yoghurt, soda, and even beer. Today we will share with you recipes okroshka with meat.

General principles of cooking meat okroshka

Okroshka is a cold assorted with a fill. Synthesis of boiled meat, eggs, fragrant greens and fresh vegetables. As a rule, okroshka does not create boundaries in cooking and completely allows improvisation. The philosophy is simple: mix everything you want, and fill with bread kvass.

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

Pay special attention to the selection of ingredients. Meat and vegetables should be fresh and high quality.

The taste of the dish depends on kvass. For okroshka best suited not very carbonated kvass natural fermentation. If you can not cook it at home, buy draft kvass in barrels.

Served cold soup, usually with sour cream. Decorated 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. spoons of cucumber pickle;

Radish - 5 pieces;

Fresh cucumbers - 2 pieces;

Two medium-sized pickles.

Cooking method:

1. Boiled pork to be divided by hands into small pieces.

2. Grind boiled hard-boiled eggs, onions, fresh and pickled cucumbers, radishes. When slicing, pay attention that all ingredients are the same size.

3. Refill for traditional okroshka as follows: rub egg yolks together with horseradish, green onions and mustard with a spoon. Fill with cucumber brine, salt and pepper. You can add other spices to taste.

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

5. Pour the finished okroshka with bread kvass and serve with sour cream of a small percentage of fat content. The plate can be decorated with halves of quail eggs.

Okroshka meat "Combined"

Ingredients:

Two fresh cucumbers;

Potatoes - 3 pieces;

Turkey Breast - 200 g;

Beef - 200 g;

Spring onions;

Parsley;

Kvass - 1 l;

Mustard;

Sour cream;

Dried tarragon - half a teaspoon;

Black pepper - to taste;

Salted mushrooms;

Pickles.

Cooking method:

1. Boil the turkey and beef and cool it, cut it into cubes. Fresh cucumbers cut into cubes. Boil potatoes in uniform, cool, peel and cut into squares. Onions pound grated.

2. Dressing for okroshka is simple: add spicy mustard, dried tarragon and black pepper to kvass. Mix well and pour the sliced \u200b\u200bingredients into the liquid. Leave to soak for half an hour. Dried tarragon is an important spicy additive that gives spicy tart taste to okroshka and a more pronounced flavor. No wonder that tarragon is one of the important components of Arabic cuisine since the eighth century.

3. Salted mushrooms and pickled cucumbers cut into cubes, chop boiled eggs and green onions. Finely chop fresh greens.

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

Okroshka with spicy sauce

Ingredients:

Potatoes - 50 g;

Cucumbers - 70 g;

Veal - 30 g;

Chicken fillet - 20 g;

Doctor sausage - 30 g;

Radish - 25 g;

Quail eggs - 3 pieces;

Celery - 20 g;

Green onions - 10 g;

5 g of dill;

Kvass - 250 ml.

The proportions in this recipe are given exactly for one person, therefore, having increased them one or several times, you will be able to feed all of your household.

Cooking method:

1. Pre-boiled potatoes are cut into thin strips, which are then divided into cubes. We cut cucumbers in the same way as potatoes. We grind boiled meat of veal and chicken. Radish chop into thin strips and place in a glass of water. Being in the water, the radish will lose excessive bitterness. But there is another alternative method: salt each piece of radish, so that the salt played the role of the so-called “sponge”.

2. Cut the sausage into cubes. Quail eggs are divided into two halves.

3. We prepare the sauce for okroshka according to an old recipe: put two yolks in a bowl, add salt and pepper to taste. Fill with olive oil and mix. Add mustard. Refueling is ready and sent to okroshka.

4. We spread okroshechnoe platter on deep plates, pour 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 on moderate heat until cooked (15-20 minutes).

2. Beef tongue dipped in boiling water and cook on moderate heat for 30-40 minutes. Immersion of meat in hot water will make the delicacy texture softer, juicy and tender. Check whether he is ready, you can: press on the meat with a fork, should stand out clear juice. After that, hold the tongue in cold water so that its skin is easily removed. Peeled tongue cut into slices.

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

Okroshka on meat broth

Ingredients:

2 potatoes;

Bunch of green onions;

Onion;

Dill, parsley;

Chicken fillet;

Smoked sausage;

Mayonnaise - 3 tbsp. spoons;

Sour cream - 4 tbsp. spoons.

Cooking method:

1. Pour chicken fillet with cold water, set on gas, add half a teaspoon of salt. Salt is necessary so that the broth is clear, and the foam goes up. Broth leave to cool, subsequently we pour them our okroshka.

2. Grate the cucumbers. Hard boiled eggs, cut into. Grind onions and green onions. Boiled potatoes (possible in uniform) cut into cubes, do the same with smoked sausage.

3. Squeeze out mayonnaise and sour cream. Best of all, they were homemade.

4. Add the broth to okroshka. Stir the assorted. It turned out nourishing and not fatty meat okroshka.

Meat Okroshka

Ingredients:

Beef - 200 g;

Fresh cucumbers - 3 pieces;

Mustard;

Radish - 5 pieces;

Two eggs.

Cooking method:

1. Fill the meat with hot water and leave to cook until ready. After it has boiled, do not remove it immediately from the broth, let it cool in it, then it will give the soup a juicier taste.

2. Boil hard boiled eggs. We clean the shell, rub on a grate and add to the rest of the ingredients.

3. Peel the potatoes, cut them into plates, then with blocks and, finally, into cubes. Sent into the water and leave to cook.

4. As a rule, mustard and horseradish are not mixed, but in this recipe this bold combination gives a pleasant spiciness and piquancy. Add mustard to the yolks, season with a pinch of salt. Carefully rub with a spoon or fork. To level the sensations of kvass sweetness, add horseradish to this mass and continue rubbing. Leave for 15 minutes, then pour the kvass and whisk until foam is formed.

5. Finely chop the dill and add it to the dressing. Pour a little kvass to mix the mass was uniform. Whisk continue to mix.

6. We do not clean the radish, its bright color will give okroshka an attractive appearance. Cut the radish into thin strips and send to the dressing.

7. Cut cucumbers into straws.

8. Combine vegetables, meat, gas station and kvass. Okroshka ready!

Meat okroshka on mineral water

Ingredients:

Two chicken eggs;

200 grams of veal;

Three fresh cucumbers;

Potatoes - 4 pieces;

1 teaspoon of vinegar.

Cooking method:

1. Boil eggs, cool in cold water, peel away from shells and chop finely.

2. Boiled meat veal assorted into small pieces with his hands or a knife. It is better to do it with your hands so that the tender structure of the meat is not damaged.

3. Mix sour cream with mustard and vinegar - dressing ready. Adjust the amount of vinegar yourself depending on what kind of okroshka taste you want.

4. Add mineral water and stir okroshka.

There is an opinion that a combination of onions and salt will give okroshka juiciness. Do not rub the onion with salt, as the onion gives off all its bitterness, and okroshka becomes excessively sour.

By adding vinegar to the pot and potatoes, the potatoes will remain whole, but they will cook a little longer. Otherwise, the potato turns gruel.

Okroshka must be necessarily 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 surely brighten up the taste of okroshka.

All ingredients must be sliced \u200b\u200bequally. So it is easier to use okroshka, and the eye is more pleasant.

To okroshka gave juice and become more fragrant, radish and fresh cucumbers need to be grated on a coarse grater.

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

Summer is a great time for culinary improvisations and gastronomic creations! While the bonfire inflames, kebabs are pickled, vegetables and fruits are cut, you can invite your friends to fortify yourself with a delicious cold soup. From this, hardly anyone can resist!

Meat okroshka is famous for its tonic properties and qualities that are useful for the functioning 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 in drinks and dishes we are looking for freshness and lightness to help endure the heat.

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

It is erroneously considered that classic okroshka is cooked using boiled sausages, but this is not entirely true. A modernized recipe can and allows the addition of this ingredient, but in ancient times, when such sausages were not produced, people used pure meat.

And let's be honest, it’s hard to call natural meat product that is now sold in stores. Even the most expensive varieties of boiled sausages contain a small amount of meat.

If you avoid similar products or just like to eat everything natural, then meat okroshka is the right dish to help you successfully resist 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 in the territory of the former CIS and far beyond its borders.

Those gourmets who cannot imagine their lives without meat will especially appreciate the recipe for okroshka. In addition, you probably will appreciate the original version of this dish, cooked with roasted meat. But, perhaps, we will not hurry and consider each recipe closer.

Ingredients

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

How to cook okroshka on kvass with meat

1. Meat should be boiled in a small amount of salted water. Then remove it from the broth, cool it and chop it very finely. Pour into a deep container.
2. Boil eggs hard-boiled and cool under running cold water. We clean the shell and finely chop, add to the meat.
3. Wash potatoes and boil right in the uniform. In the same way, cool, clean and then cut into a small cube.
4. Fresh cucumber and onion peel. Cucumbers of both types are cut into cubes, like potatoes, but we cut onions very, very finely. Combine all previously cut ingredients.
5. In a separate container mix brine, mustard, kvass and finely chopped greens. Mix everything until the mustard is completely dissolved.
6. Fill with our solution previously cut vegetables, eggs and meat and mix. Salt, pepper and taste.
7. Put the container in the fridge for half an hour. After that, serve to the table, adding a little sour cream to each portion.

If you want your okroshka to be very tasty, then take seriously the choice of meat. 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, and all films must also be removed first.

Okroshka recipe in meat broth with meat

Ingredients

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

Cooking okroshka on meat broth

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

If you wish, you can substitute citric acid for 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: recipe for whey

Ingredients

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

How is okroshka on whey with meat

1. Meat should be boiled until cooked. Then cool it and finely cut.
2. Boil the potatoes in uniform, let them cool, clean and cut into half a centimeter cube.
3. Smoked meat cut in the same way.
4. Cook eggs hard-boiled, cool with cold water, clean and chop finely.
5. Cucumbers need to be washed, if desired, peeled and cut into cubes.
6. We combine all our cuts in a fairly deep container and set aside, now we are engaged in refueling.
7. Mix the whey with sour cream, pour in finely chopped and washed greens, mix everything until the sour cream is completely mixed with the whey.
8. Fill the resulting liquid with our other ingredients. Add salt and pepper. Put in the fridge for half an hour or an hour.
9. After the specified time the dish is fully prepared.

Meat okroshka recipe

Fans of meat dishes will be delighted with this cold soup, because there are three types of meat in it. At the exit, we get a kind of chilled hodgepodge, which will surely conquer you with the first spoon.

Ingredients

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

How to cook okroshka team with meat

1. Tongue and chicken fillet should be boiled until cooked. Remove the skin from the tongue, and then finely chop both types of meat.
2. Smoothies cut into small cubes, pour all three types of meat into a deep container, in which we will continue our cooking further.
3. Boil eggs hard-boiled, then cool them under running cold water, clean from the shell and chop finely.
4. We carefully 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 the kvass and mustard, stir until the mustard is completely dissolved. Fill with this solution our other components.
6. Fresh cucumber - 1 pc;
7. Radish - 5 pcs;
8. 3 eggs;
9. Mustard ready - 2 tablespoons l .;
10. Lemon juice - 1 tbsp. L .;
11. Sour cream - 3 tbsp. L .;
12. Green onions, parsley, dill - 1 each;
13. Vegetable oil - 1 tbsp. L .;
14. Salt and black pepper - to taste;
15. Kvass (preferably white) - 0.5 l.

How to make okroshka with grilled meat

1. Vegetable oil is poured into the pan and heated over medium heat. Here we put the meat and fry until tender. It should not be too long to fry, because the meat will be dry.
2. We cut our fried meat into small cubes.
3. Wash vegetables and cut in a similar way.
4. Boil eggs hard-boiled, cool with cold water, then clean them and chop them finely. Mix all ingredients.
5. Separately mix sour cream, mustard, lemon juice, and finely chopped greens, mix everything and add to our slicing.
6. Fill the resulting mass with kvass, salt, pepper and check for taste, then send it to cool and leave for half an hour in the fridge. Now the dish can be served.

Cooked according to this original recipe, okroshka with meat is somewhat different from the classic dish in taste. So if you usually do not really like cold soups, try this variety of this dish, this okroshka will surprise you.