What is needed for okroshka? The list of ingredients has been known for a long time. This dish, familiar to everyone, appeared in Russia many years ago, its origin lies at the very sources of Russian culinary.

A very simple, easy, quick, beneficial and satisfying dish will allow you to add variety to your menu. Do not torture yourself with difficult and heavy dishes in the summer in the heat! Make yourself a better pan of delicious okroshka.

What is needed for okroshka on kvass, on kefir, on serum and other bases? Let's find out.

But first, find out what is okroshka, and then we will learn how to make okroshka. Okroshka is a cold soup that is loved in Russia and Ukraine. It is usually prepared from products that are easily found in the garden or in the nearest shop with vegetables and fruits. All ingredients are inexpensive, they last for a long time, and they give a terrific taste.

By the way, it is very easy to make okroshka; everyone will cope with the execution of this dish: both beginner housewives and children. And the stomach will enjoy a combination of light foods that are easy to digest in the heat.

What you need to know about cooking classic okroshka?

Each hostess presents how to make okroshka on kvass and how to make it easier, or, on the contrary, reduce her satiety. For example, sour cream in okroshka on kvass will add a “gravity” dish. And if there is okroshka, seasoned with sour cream, with bread, then you will be full for a very long time.

Whey as a dressing reduces satiety, but gives okroshka a light and very unusual taste.

An okroshka made on kefir will help the stomach to establish its functions.

Okroshka on ayran or tan will give the dish an unlike taste.

A few secrets for a good okroshka

What is needed for okroshka? For starters, good homemade kvass. To cook it you will need a sourdough. It can be made from a mixture of wheat, buckwheat and rye flour, as well as barley and rye malt. Malt must be fermented on mint.

Good kvass has a whitish hue and a sour taste.

Of course, okroshka can also be prepared with kvass bought in a store. But the impressions of such a dish are slightly different.

Put meat or poultry in the correct okroshka. The okroshka on beef, chicken or turkey meat is especially tasty. It is better to use varieties of meat in which there is not too much fat. She still turns out to be very satisfying.

Meat is not always on the list of what is needed for okroshka. For the speed of cooking, instead of sausage, you can use boiled sausage.

Cut all the ingredients in the dish the same way. You can do it in strips, or you can do it in cubes. Stick to one style of slicing to make the okroshka look more beautiful.

Prepare a dressing for the dish. Separate the whites from the yolks. Grind the yolks with the hot mustard. Add sugar to the mixture, mix. Add sour cream and a little kvass. Then mix the dressing properly.

Before adding green onions to okroshka, you can grind it together with table salt. So he will allocate more juice and okroshka will become more aromatic.

There is a way to fill okroshka well, very quickly and not mess with kvass. We need very carbonated mineral water and kefir. Mix dressings need 1 to 1. Also in the dish you need to squeeze the lemon juice, and add sour cream as a sauce. Salt everything. Refueling needs to be separately insisted slightly, then it can be poured with vegetables, meat and eggs cut for okroshka.

There is also a very masculine variation of okroshka, which cannot be called ordinary for the Russian ear. In addition to standard cucumbers and radishes, potatoes, eggs and meat, it also includes 50 grams of shrimp. Pour such okroshka with dark beer. You can fill with mayonnaise and your favorite spices.

Such okroshka with non-alcoholic beer can be used even at lunch on weekdays.

I suggest you familiarize yourself with a couple of interesting ways to cook this favorite dish.

Classic okroshka, a delicious recipe with a photo:

What is needed for okroshka (for 5 servings):

1. Jacket potatoes - 5 pieces

2. Fresh medium cucumber - 4 pieces

3. Boiled egg - 2

4.Redis - 7 radishes

5. Low-fat meat (cooked) - 300 g

6.Green (parsley, dill, green onions) - each species in a bunch

7.1 tablespoon mustard

8. Sour cream 100 g

9. Spices (sugar, salt, ground black pepper - be guided by your taste)

10.1 liter of homemade kvass

Clean all the listed components of the dish, cut in the same style. Peel the eggs and separate the whites from the yolks. We will rub the yolks. So we cut only proteins.

Prepare a dressing for our dish: grind the yolks with hot mustard, add salt, sugar, sour cream and kvass, mix.

Add dressing to okroshka, sprinkle with greens on top.

Now mix all the ingredients well to distribute the dressing and pour okroshka with kvass. The dish needs to be infused for 30 minutes in the refrigerator, and okroshka can be served.

Another option okroshka is very beloved in the southern part of Russia. For its preparation, fish is used. What is needed for okroshka with fish?

Two potatoes;

1 cucumber;

2 large or 3 medium boiled eggs;

Greens (dill, onions, parsley - grind with salt);

1 cup cranberries;

300-400 g perch fillet.

Cooking okroshka with fish:

Take an ice mold, put cranberry berry in each compartment and fill it with mineral water. Then freeze.

Pour a glass of cranberries with a liter of boiling water, let it brew. Then strain, squeeze the berries.

Cut vegetables and eggs.

Put a fish in a plate, pour a mixture of vegetables and eggs. Season with chilled cranberry infusion. At the end of cooking, put in the okroshka ice cubes with berries frozen inside, sprinkle everything with greens.

What a summer without okroshka! This is a traditional favorite dish, a welcome guest on our table. In the heat it is so nice to enjoy the freshness of a cold soup ...

What is okroshka? This is a traditional kvass cold soup. Kvass has always been very loved by our ancestors, and now you can find a huge number of its admirers. In the old days, kvass was used to dress cold dishes from radish, horseradish, and some other vegetables; liquid dishes were prepared on kvass, for example, a turkey (this is chopped onion, bread or crackers seasoned with kvass), botvin, beetroot.

Now okroshka is the first dish, soup. But in the beginning of the 19th century it was positioned as a snack. In those days, okroshka was cooked on sour cabbage soup, cucumber or cabbage brine, and sour milk. We mainly use kvass for this.

It’s good if you use homemade kvass, but if there is a catastrophic lack of time for its preparation, then you can buy ready-made one. Also, for cooking any okroshka, you will need vegetables such as cucumbers, onions, boiled potatoes, carrots, turnips. You can make okroshka meat or fish, for this, meat or fish is taken in half with vegetables. You also need a dressing of sour cream, mustard, horseradish and herbs - dill, parsley, celery ...

The secret to making this okroshka is to achieve a balance between the taste of the liquid and the solid, raw ingredients, so that none of them stand out against the background of the other, but on the contrary they form a characteristic okroshny taste. They serve okroshka very cold.

Okroshka spring on kvass.
Required:
kvass;
boiled potatoes, 4-5 pieces;
3 hard boiled eggs;
radish, 3-4 pieces;
boiled sausage, 250 grams;
2 fresh cucumbers;
green onion feathers.

Cooking:
All ingredients are cut into cubes of the same size and stacked in a pan. Chives are finely chopped and added to the rest of the ingredients. This is the basis of your okroshka. Now we spread it on plates and fill it with cold kvass. Fresh brown bread goes well with such okroshka.

Meat okroshka on kefir.
Required:
700 ml of kefir;
700 ml of boiled water;
350 g of boiled meat;
4 fresh cucumbers;
green onion feathers;
a tablespoon of sour cream;
2 hard-boiled eggs;
a tablespoon of sugar;
a teaspoon of mustard.

Cooking:
Cut boiled meat and egg whites into small cubes, chop the onion and grind with salt. Cucumbers and potatoes are cut into medium sized cubes. Mustard is ground with salt and sugar, egg yolk, mixed in kefir. Mix all components, add kefir, dilute with boiled water. Refrigerate for two hours. Before serving, sour cream lies in okroshka, sprinkle with herbs.

Okroshka from sorrel.
Required:
300 grams of sorrel;
2 pieces of boiled potatoes;
2 fresh cucumbers;
sausage or boiled meat 150 grams;
2 eggs;
radish 4 pieces;
a bunch of dill;
2.5 liters of water;
salt;
sour cream.

Cooking:
Peel the leaves of the sorrel from the petioles, rinse in cold water, throw it on a sieve so that the glass water is finely chopped, put in boiling water, boil for 10 minutes with the lid closed. Strain and cool the resulting broth.
Potatoes, sausage, eggs, radishes, cucumbers cut into cubes, add chopped greens.
Add sour cream to the chilled sorrel broth, stir, salt.
Put the okroshka vegetable base in a plate, pour over the cooked broth, and serve. You can decorate the dish with a circle of boiled egg and fresh herbs.

Okroshka "Ural"
Required:
5 glasses of bread kvass;
400 grams of sauerkraut;
2 boiled potatoes;
2 boiled carrots;
1 boiled turnip;
a bunch of green onions;
3 boiled eggs;
a bunch of dill;
sour cream, sugar, salt - to taste.

Cooking:
Chop cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and grate with salt. Chop the eggs and dill. Everything is mixed up. After that add salt, sugar, kvass. Serve with sour cream.

Not only okroshka ingredients differ, but also the drink with which it is seasoned. In addition to the traditional unsweetened kvass, okroshka is made on mineral water, whey, meat broth, kefir, ayran, tan, yogurt, beer, brine and even ordinary water. There is no consensus on the correct refueling, it all depends on your preferences.

In the presented recipes, dressing goes well with the ingredients, but you can replace it to your liking. If you do not like the astringency of kvass, take mineral water. If you like fermented milk products, use them. The stunning taste of okroshka can hardly be ruined.

Just do not forget: okroshka must certainly be chilled. So before serving, put it in the refrigerator for at least half an hour.

   ru.m.wikipedia.org

Ingredients

• 4–5 ;
• 5 boiled eggs;
• 8-10 radishes;
• 2-3 fresh cucumbers;
• 300 g of cooked or smoked sausage;
• 1 bunch of dill;
• 1 bunch of green onions;
• salt to taste;
• sour cream or mayonnaise - to taste;
• kvass - to taste.

Cooking

Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Grind the greens. Mix all the ingredients and salt. Add sour cream or mayonnaise, season with kvass and mix again.

  ratatui.org

Ingredients

• 4 boiled egg yolks;
• 3 tablespoons;
• 400 g of boiled beef;
• 4–5 radishes;
• 2-3 fresh cucumbers;
• 3-4 boiled potatoes;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt to taste;
• sour cream - to taste;
• kvass - to taste.

Cooking

Combine the yolks and mustard until smooth. Cut meat, radishes and cucumbers into strips, and peeled potatoes into cubes. Chop the onion and dill.

Mix all the ingredients. Add salt, mustard dressing, sour cream and kvass and mix again.

  wallpaperscraft.ru

Ingredients

• 5-6 boiled potatoes;
• 6 boiled eggs;
• 4–5 fresh cucumbers;
• 10–12 ;
• 1 bunch of green onions;
• ½ bunch of dill;
• ½ bunch parsley;
• 2 smoked chicken legs;
• salt to taste;
• a pinch of citric acid;
• sour cream - to taste;

Cooking

Cut potatoes and eggs, as well as cucumbers and radishes into cubes. Grind the greens. Remove the skin from the legs and cut the chicken into small pieces.

Mix all the ingredients. Add salt, citric acid and sour cream. Pour in mineral water and mix well.

  photorecept.ru

Ingredients

• 250 g of pork;
• 4–5 boiled potatoes;
• 4–5 boiled eggs;
• 250 g canned green peas;
• 250 g canned beans;
• 2 fresh cucumbers;
• ½ bunch of green onions;
• ½ bunch of dill;
• salt to taste;
• 2 tablespoons of sour cream;
• 3 tablespoons of mayonnaise;
• 2 tablespoons of mustard;
• kvass - to taste.

Cooking

Cut into small pieces, put in a preheated pan and fry for about 7 minutes, periodically turning.

Cut potatoes and eggs into cubes. Add to them peas, beans, diced cucumbers, chopped greens and cooled meat.

Add salt, sour cream, mayonnaise and mustard and mix. Pour in kvass and mix well again.

  cookpad.com

Ingredients

• 4–5 boiled potatoes;
• 2-3 boiled eggs;
• 1-2 fresh cucumbers;
• 150 g cooked sausage;
• 1 bunch of dill;
• ½ lemon;
• salt to taste;
• sour cream - to taste;
• carbonated mineral water to taste.

Cooking

Rub the beets on a grater. Cut potatoes, eggs, cucumbers and sausage into cubes. Chop the dill.

Mix these ingredients. Add lemon juice, spices, sour cream and mineral water and mix well.

  wallpaperscraft.ru

Ingredients

• 1 bunch of green onions;
• ½ bunch parsley;
• ½ bunch of cilantro;
• salt to taste;
• 5-6 radishes;
• 1-2 fresh cucumbers;
• 4–5 boiled potatoes;
• 200 g smoked pink salmon;
• ½ lemon;
• ground black pepper - to taste;
• a pinch of ground red pepper;
• a pinch of sugar;
• sour cream - to taste;
• kvass - to taste.

Cooking

Finely chop the greens, salt and gently knead with a blender to make the juice appear. Add diced radishes, cucumbers, eggs, potatoes and fish slices to the greens. Then add lemon juice, spices, sour cream and kvass and mix.

  bezgotovki.ru

Ingredients

• 250 g of crab sticks;
• 5-6 radishes;
• 2-3 fresh cucumbers;
• 2-3 boiled eggs;
• 1 tablespoon of mustard;
• 3 tablespoons of sour cream;
• 1 bunch of dill;
• salt to taste;
• ground black pepper - to taste;
• kvass - to taste.

Cooking

Dice crab sticks, radishes, cucumbers and egg whites. Combine the yolks, mustard, sour cream, chopped dill and spices until smooth. Add mustard sauce and kvass to the chopped ingredients and mix.

  rutxt.ru

Ingredients

• 1-2 fresh cucumbers;
• 3-4 boiled potatoes;
• 2-3 boiled eggs;
• 5-7 cherry tomatoes;
• ½ bunch parsley;
• ½ bunch of dill;
• 200 g of raw squid;
• ½ lemon;
• salt to taste;
• ground black pepper - to taste;
• 150 g of natural yogurt;
• still mineral water - to taste.

Cooking

Cut cucumbers, potatoes and eggs into cubes, and tomatoes into quarters. Grind parsley and dill. Dip in boiling water for about 30 seconds, cool and cut into cubes.

Mix all the ingredients, add lemon juice, spices, yogurt and mineral water and mix well.

  wallpaperscraft.ru

Ingredients

• 2-3 boiled potatoes;
• 2 cucumbers;
• 4–5 radishes;
• 200 g Adyghe cheese;
• ½ bunch parsley;
• ½ bunch of dill;
• salt to taste;
• ground black pepper - to taste;
• ¼ lemon;
• kefir - to taste.

Cooking

Dice potatoes, cucumbers, radishes and cheese. Add chopped herbs, spices, lemon juice and kefir and mix well.

  postila.ru

Ingredients

• 200 g of salted mushrooms;
• 2-3 boiled potatoes;
• 2-3 boiled eggs;
• 100 g
• 1 bunch of dill;
• 1 bunch of green onions;
• 1 tablespoon of mustard;
• 2 tablespoons of sour cream;
• salt to taste;
• kvass - to taste.

Cooking

Dice the mushrooms, potatoes and egg whites. Add cabbage and chopped greens. Combine the egg yolks with mustard and sour cream until smooth. Add mustard sauce, salt and kvass to the chopped ingredients and mix well.

Okroshka - freshness in its pure form, the perfect combination of taste and benefit. This national Russian summer soup is loved by everyone. The classic version of the okroshka recipe includes: potato, egg, radish, cucumber, dill, green onion, sour cream for dressing and, of course, kvass! However, okroshka is an okroshka that you can chop anything into it: add meat or fish ingredients, use whey and kefir instead of kvass. But nevertheless, okroshka on homemade kvass is considered an ideal classic option.

Do not immediately pour the sliced \u200b\u200bproducts for okroshka, try this cold refreshing soup with different fillings. The ingredients for okroshka on kvass are perfect for kefir okroshka and not only. Try several dishes at once: a recipe for tasty okroshka on kvass, okroshka on whey, kefir or mineral water.

What kind of kvass is needed for okroshka

Few people know that okroshka requires a fragrant, sour, in no case sweet kvass. Purchased kvass can be brought to the desired state if you add a couple of crusts of black or Borodino bread to it and let it brew in a warm place for about three hours. Strain, refrigerate and get almost as much kvass as you need.

If you want to cook okroshka on homemade kvass, you will have to spend time on this process. Real homemade kvass is prepared according to different recipes - choose the right one and proceed.

How to cook okroshka

Served cold, the national Russian dish is perfect for the summer menu. Simple products can be found in every home, there are no difficulties in cooking, and an exhausted heat organism will be happy to take vitamins from vegetables and herbs and get enough of the meat component.

• how to fill okroshka

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

• what meat is put in okroshka

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

• what vegetables to put in okroshka

Typically, a classic okroshka recipe includes boiled potatoes, fresh cucumber, radish. Vegetables need to be cut into equal cubes or straws.

• how to lay an egg in okroshka

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

• what greens to put in okroshka

  In the okroshka lay green onions, dill. By the way, chives can be ground with salt. You can also put finely presented onions for more spiciness.

Okroshka recipes

There are a lot of recipes for okroshka. That's why she is okroshka. However, there is a classic okroshka with kvass, there is a recipe for okroshka on kefir, some cook okroshka on mineral water, there is okroshka on serum and ayran, fish okroshka can be seasoned with beer. Okrosha recipes are simple - only a few ingredients and the fill change. We will figure out how to cook okroshka, what recipes for okroshka to take as a basis, and what it is - a classic okroshka.

Okroshka classic recipe

What you need to cook a classic okroshka:
  kvass - 1 liter, boiled meat or ham - 200 g, potatoes 3-4 pcs., cucumber - 2 pcs., radish - 5-7 pcs., eggs 2-3 pcs., green onion - 1 bunch, dill - 1 bunch, salt to taste

How to cook a classic okroshka:
  Cook potatoes in their uniforms. Hard-boiled eggs. Cool hot foods. Wash and dry vegetables and greens. Peeled potatoes and meat (ham) cut into small cubes. Put in a deep bowl. Also finely chop the radish and cucumber. Separate the whites from the yolks and cut them too. It is recommended to stretch the yolks with a fork. And also put in a bowl. Chives and dill need to be chopped finely and knead a little in a cup with salt. Then put into the total mass and mix thoroughly. They serve okroshka in plates filled with kvass and seasoned with sour cream. To taste, you can add mustard or grated horseradish to okroshka.

Okroshka meat recipe

What you need to cook meat okroshka:
  Boiled beef - 200 g, cucumbers - 3 pcs., Boiled eggs - 2 pcs., Sour cream - 4 tbsp. spoons, kvass - 2 l, dill greens - 60 g, green onions - a bunch, sugar - 20 g, mustard - 8 g, salt

How to cook meat okroshka:
  Cut the beef and cucumbers into strips. Chop a part of the green onion and rub it with salt until juice appears, add mustard. Separate the yolk from the protein, grind the yolk, and chop the protein into strips. Combine kvass with salt and sugar, mix. combine the prepared ingredients, add a portion of sour cream, mix. Dilute with kvass. Serve okroshka with finely chopped herbs and sour cream.

Okroshka on kefir recipe

  Kefir - 1 liter; kvass or mineral water with gas - 0.5 liters, boiled potatoes - 2 pcs; radish - 5 pcs., boiled sausage (boiled meat) - 200 g, boiled chicken egg - 2 pcs., fresh cucumber - 1-2 pcs., radish and green onion - 0.5 bunch, mustard - 1 tsp. , sour cream, salt, spices - to taste.

How to cook okroshka on kefir:
  The recipe for making okrosha on kefir is not very different from the classic okroshka on kvass. The main thing to remember is that a delicious okroshka on kefir, like a tasty okroshka with kvass, is obtained only when it is well insisted and cooled. A classic okroshka on kefir is also prepared as a okroshka on kvass with mustard, the ingredients are cut into small pieces and mixed with dressing.

Okroshka vegetable recipe

What you need to cook a vegetable okroshka:
  Bread kvass - 2 liters, boiled carrots - 1 pc., Boiled potatoes - 3 pcs., Radishes - 5-6 pcs., Cucumbers - 2 pcs., Boiled eggs - 2 pcs., Chopped green onions, sour cream, mustard, salt and sugar to taste.

How to cook vegetable okroshka:
  Cut the vegetables into strips, combine with a chopped egg, mashed with onion and salt. Shuffle. When serving, put a vegetable side dish in a plate, salt, add a little mustard and fill with kvass. Serve the sour cream separately.

Okroshka on serum recipe

What you need for okroshka on serum:
  Serum - 1 liter; boiled potatoes - 2 pcs.; boiled meat or sausage - 200 - 300 gr.; fresh cucumber - 1-2 pcs.; fresh radish - 4 pcs.; boiled chicken eggs - 2 pcs.; green onions - 1 bunch, dill - 1 bunch, mustard - 1 tsp; sour cream, salt.

How to cook okroshka on whey:
  Okroshka on whey is very tasty and healthy, because serum contains a lot of minerals useful for the body. Wash and dry fresh vegetables, peel boiled potatoes, peel boiled eggs and chop finely. To know how to cook okroshka with whey or kefir tasty, you need to remember about dressing. This is sour cream, mustard and salt. First you need to mix sour cream with mustard, and then add a little salt, the only way okroshka on whey and kefir will be moderately sharp, salty and tasty. Now you can mix everything, pour in serum and let stand.

Okroshka on mineral water recipe

What you need for okroshka on mineral water:
  Okroshka on a mineral water is prepared only on water with gas. It is also necessary to take boiled potatoes - 2 pcs., Boiled eggs - 3-4 pcs., Boiled meat or sausage - 300 g, fresh cucumber - 1-2 pcs., Fresh radish - 3-4 pcs., Green onion, dill, sour cream, salt.

How to cook okroshka on a mineral water:
  Cut vegetables, eggs and meat ingredients into cubes or strips. Grind greens. For refueling, you need to mix half a glass of sour cream with a teaspoon of mustard. If the okroshka on the mineral water is not acidic enough, add a pinch of citric acid or a drop of table vinegar. Serve sprinkled with herbs.

Previously on the topic:

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If you have boiled potatoes, fresh cucumbers, radishes, boiled eggs and various greens, then consider that you have a delicious okroshka almost ready. For a liquid base, you can choose everything that you like or find in the refrigerator. Natural bread kvass, low-fat kefir, curd whey, mineral water are well suited.

The story of the appearance of the dish

Russian cuisine knew neither boiled sausage, nor ham. At her disposal was beef and a poor selection of vegetables. Instead of kvass, cabbage and cucumber pickles were used. All the ingredients were crumbled, for which they awarded the dish the name “okroshka”.

There is probably no family in our country in which they would not cook okroshka. This dish is as if created for a hot summer.

What you need for a classic dish

In the classic version, the ingredients chopped for okroshka are poured with white kvass, to taste it is much more acidic than bread. Today this kvass cannot be found, but we can independently prepare high-quality, tasty home-made kvass from rye bread or malt, with the addition of herbs.

How to cook:

1. Lower beef tongue into boiling water, cook for an hour and a half. Skin can be easily removed by holding it under running cold water. The already cooled tongue is cut into cubes. If the tongue is large, use only the necessary amount, for 1 portion you will need 100 grams;
2. Peel the potatoes, cut them into cubes, put them in a pot of boiling water, cook for 10 minutes until the potatoes are soft. Remove the potatoes with a slotted spoon or use a colander. In this case, it is necessary to preserve the broth in the amount of 1 cup. Cool all the ingredients;
3. Hard-boiled eggs, peel. Dice the protein. Grind a feather of green onions, put it in a cup, send the yolks to it, season with salt. Crush these products, you can pestle or ordinary wooden "potato masher". Then pour in the cooled broth, mix;
4. Remove the peel from the cucumbers, chop into medium-sized cubes, put in a saucepan to the yolks and onions. Put in the same pan squirrels, potatoes, tongue, sliced \u200b\u200bradishes, pour kvass. To okroshka insisted, it must be refrigerated for at least two hours;
5. Serve okroshka cold, season with sour cream.

For okroshka on kvass

The traditional products for okroshka on kvass are lean meat, fish, greens and vegetables. These products are taken in equal proportions. The main thing is to serve cold okroshka with sour cream.

For okroshka you need:

• 1, 5 l of bread kvass;
• 300 grams of boiled beef;
• potatoes - 3 or 4 tubers;
• fresh cucumber - 2 pcs.;
• 6 radishes;
• green onion feather and dill - 1 large bunch each;
• boiled eggs - 4 pieces;
• 80 g sour cream;
• mustard - 1 teaspoon;
• lemon juice - 1 tsp;
• lemon zest - ½ teaspoon;
• to taste - spices.

It will take 20 minutes to cook, the calorie content of 1 serving will be - 300 kcal.

How to cook:

1. Chop the cooked beef, boiled potatoes, vegetables (cucumber and radish) into cubes, mix. Add chopped greens of onions and dill;
2. Peel boiled eggs, separate proteins and yolks. Add crushed proteins to the container with vegetables and meat;
3. Grind the yolks with sour cream, add Russian mustard, lemon juice and zest. Season to taste with salt and pepper. Dilute with kvass;
4. Arrange a mixture of meat and vegetables on plates, pour with prepared kvass.

How to cook okroshka with kefir

Okroshka with kefir is a summer soup that tastes just like a classic okroshka on bread kvass. The method of making cold soup with kefir, in general, does not have fundamental differences. First of all, a base is prepared from fresh and boiled vegetables, meat or sausages. The liquid base in this recipe is kefir.

Ingredients:

• egg - 2 pcs.;
• potatoes - 2 tubers;
• ham - 400 grams;
• parsley, feather onions, dill - to taste;
• cucumber (fresh) - 2 fruits;
• liquid kefir 1% - 1 liter;
• radish - 6 pcs.

It takes only 15 minutes to cook, 1 serving contains 390 kcal.

Cooking method:

What foods are needed for a dish on mineral water

Mineral water okroshka is cooked simply and quickly. The main ingredients are jacket-boiled potatoes, egg whites, cucumbers, radishes and green onions. They go well with carbonated, not too salty mineral water.

What is needed for 4 servings:

• 4 potatoes;
• 200 grams of beef or boiled tongue;
• fresh cucumber - 4 pieces;
• radish - 8 pcs.;
• egg whites - 4 pcs.;
• yogurt - 400 ml;
• mineral water (with gas) - 800 ml;
• 8 pcs - feather green onions;
• to taste - spices;
• for decoration dill.

You can cook okroshka in 20 minutes, calories - 300 kcal.

How to cook okroshka:

1. The meat base of okroshka is prepared in advance. Boil meat or beef tongue, cool. Cut into thin slices;
2. Prepare vegetables: boil potatoes, cucumber, radishes, wash and dry greens. Cut vegetables into cubes, and chop the greens as you wish;
3. Mix yogurt (or kefir) with mineral water and pour the ingredients (tongue or meat, greens and vegetables);
4. Season to taste with salt, pepper, sprinkle with finely chopped dill.

1. If the okroshka is cooked with meat, then it should be soft and tender, better - boiled with a bone and cut from it. To make the taste of cold soup richer, you can use a variety of meat: chicken, beef, pork, but you can only beef;
2. For okroshka, a fish with a neutral taste is suitable: zander, tench, or cod. It is pre-cut into cubes, and then boiled;
3. Lemon juice is added to cold fish soups to acidify them a little;
4. Cold or cold soups can be supplemented with kvass, which has a light sweet taste;
5. To make kvass, you need to cut the bread (rye) into slices, and dry in the oven. Put dry bread in a container, add boiling water, leave for four hours in a warm place in the kitchen. Strain the bread mixture, introduce dry yeast, sugar, cover with a thick towel. Leave in the kitchen to insist. For preparation: a loaf of rye bread, 2 bags of yeast, four liters of water, 200 grams of sugar;
6. To give okroshka a sharp taste, you must first combine kvass with black pepper and mustard. In the prepared vegetables, herbs, meat, add sharp dressing, let it stand for a bit, then pour the remaining kvass;
7. If okroshka does not contain meat products, horseradish rather than mustard is better for a harmonious taste;
8. Kefir perfectly quenches thirst, it is especially useful in hot weather. However, if you fill in okroshka with one kefir, it will turn out to be very thick. Therefore, kefir must be diluted with water, it is possible and mineral;
9. Eggs are added to the okroshka whole or only protein, and the yolk is ground with mustard, horseradish, ground black pepper, bred with a small amount of kvass and, adding a little sour cream.

In the heat, you can refuse hot dishes, but a cold okroshka is simply obligatory. It is easy to prepare. A couple of potatoes, eggs, cucumbers, meat or sausage - and the whole family is fed.