The most popular are vegetable, meat and fish okroshka. The author of many famous books on cooking, William Vasilyevich Pokhlebkin, insistently as well as radishes, which coarsens the dish. But in our selection of recipes you will find options for okroshka with different components, for every taste, and lovers of radish and sausage will not be offended.

Required components

Any okroshka should contain two types of vegetables: fresh to taste and spicy (spicy). The first include potatoes, carrots, fresh cucumbers, turnips, rutabagas. The second - green onions, parsley, dill, tarragon, celery. Vegetables are usually cut into small cubes, greens are finely chopped. In meat and fish okroshka, vegetables and herbs should make up about half the mass of all ingredients.

In meat okroshka, it is best to combine the meat of different animals and birds - it turns out much tastier. But you can get by with boiled beef.

For fish okroshka, tench, perch, pike perch are suitable - they have sweet meat, and from seafood - only cod, since it goes best with kvass and vegetables. The meat and fish are cut into cubes, approximately 1x1 cm.

A common component of all types of okroshka are hard-boiled eggs and sour cream, with which okroshka is seasoned last.

What to fill?

There is also a selection of kvass and its spice dressing. Usually the so-called white okroshkiy kvass is used for okroshka, which is more acidic than ordinary drinking bread. A spicy dressing consists of either good quality cucumber pickle, or mustard and black pepper, previously diluted in half a glass of kvass, or a combination of both.

The dressing should be about 1/6 - 1/5 of the okroshka liquid, or from 0.5 to 1 glass per 1 liter of kvass.

It should be noted that, but also with serum, and even ayran.

4 Recipes from V.V. Pokhlebkin.

SUMMER VEGETABLE OKROSHKA

1 liter of kvass, 0.5 cups of cucumber pickle, 2 turnips, 1 cup of boiled potatoes, diced, 2 fresh cucumbers, 1 cup of green onions, 2 tbsp. spoons of dill, 0.5 tbsp. tablespoons of parsley, 1 tbsp. a spoonful of mustard, 0.5 tsp of black pepper, 3 hard-boiled eggs.

AUTUMN VEGETABLE OKROSHKA

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 carrot, 1 turnip, 0.75 cups of boiled potatoes, diced, 0.75 cups of chopped pickled mushrooms, 1.5 fresh cucumbers, 1 cup of green onions, 1 onion, 1 tbsp. dill spoon, 1 tbsp. a spoonful of celery or chervil, 1 apple, 2 hard-boiled eggs, 0.5 tbsp. tablespoons of mustard, 0.5 tsp of black pepper.

Roots boiled and cut into small cubes of 0.5 cm, also chopped cucumbers, apples, mushrooms, finely chopped herbs and onions combine with a spicy dressing diluted in cucumber brine, let stand for 20-30 minutes.

Pour with kvass, salt, stir, season with chopped eggs.

OKROSHKA MEAT

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 cup of boiled finely chopped meat, 1 rutabaga, 0.75 cups of boiled potatoes, finely chopped, 1 onion, 0.75 cups of green onions, 1.5 fresh cucumber, 1 pickled cucumber, 2 hard-boiled eggs, 1 tbsp. a spoonful of parsley, celery, dill, 1 tbsp. a spoonful of mustard, 0.5 tbsp. spoons of tarragon greens, 0.5 tsp of black pepper.

OKROSHKA FISH

1.25 liters of kvass, 1 cup of cucumber pickle, 1 cup of finely chopped fish, 2 carrots, 0.75 cups of potatoes, 1 cup of green onions, 1 onion, 2 fresh cucumbers, 1 tbsp. a spoonful of parsley, 2 tbsp. spoons of tarragon and dill, 3 hard-boiled eggs, 0.5 lemons, 0.5 teaspoons of black pepper.

Popular recipes

SPRING OKROSHKA

Boiled potatoes, radishes, fresh cucumber cut into small cubes or strips, chop the lettuce leaves by hand. Grind green onions (chopped) with salt until the juice comes out. Grind egg yolks with mustard, salt and sugar, add kvass. Add prepared vegetables and chopped protein. Season with salt.

Keep okroshka in the cold for no more than 15-30 minutes, otherwise the soup will become tasteless. (bread kvass - 1 l, potatoes (boiled) - 3-4 pcs., radishes - 100 g, green salad (leaves) - 2-3 pcs., cucumber - 1 pc., green onions (chopped) - 2-3 tbsp. l., egg (hard-boiled) - 1-2 pcs., sour cream - 3-4 tbsp., mustard - 1 tsp., sugar, salt - to taste, chopped dill - to taste.)

OKROSHKA URALSKAYA

Boil potatoes, carrots, peel, cut into small cubes. Also cut the radish and fresh cucumbers into cubes. Sort sauerkraut and onions and chop finely. Put the prepared vegetables in a saucepan, pour in kvass, add chopped egg whites. Mash the yolk well, dilute with kvass, combine with the rest of the products.

Serve, sprinkle with dill, season with sour cream.

(Potatoes - 250 g, eggs - 5 pcs., Sauerkraut - 150 g, carrots - 100 g, green onions - 150 g, cucumbers - 150 g, dill (herbs) - to taste, mustard, salt - to taste., kvass - 1 l)

FISH OKROSHKA WITH HORSE RED OR RODKA

Cut the fish into fillets, boil, cool and cut into slices. Chop the eggs. Grate fresh cucumbers and radish (small) with large holes. Grind the onion with salt.

If okroshka is cooked with horseradish, then grate it with small holes, and then add to the kvass and mix.

Combine prepared foods, pour kvass, add sour cream and sprinkle with dill. Serve hot boiled potatoes to okroshka, sprinkled with dill.

(rye kvass - 1.5 l, fish - 500 g, green onions (finely chopped) - 1/2 cup, cucumber - 3 pcs., egg (boiled) - 2-3 pcs., potatoes (boiled) - 3 pcs., radish - 1 pc., horseradish (small root) - 1 pc., sour cream - 2-3 tablespoons, greens - 1 bunch, salt - to taste.)

OKOSHKA WITH KRILL MEAT

Bring the krill meat to a boil and cut into pieces. Chop green onions finely. Grind a fourth of the norm of boiled egg yolks and sour cream with table mustard, salt, sugar, grind a fourth of green onions with salt; combine everything with kvass and mix. Finely chop the hard-boiled eggs.

When serving, put all the chopped products in plates, pour over the seasoned kvass, add sour cream and sprinkle with finely chopped herbs.

(kvass - 1.5 l, krill meat (boiled-frozen) - 200g, egg (boiled) - 2, cucumber - 3 pcs., green onions (finely chopped) - 1/2 cup, potatoes (boiled) - 2 pcs., sour cream - 2-3 tbsp, table mustard - 1 tsp, sugar - 1 tsp, greens - 1 bunch, salt - to taste.)

BEET OKROSHKA

Chop green onions and dill finely. Put in a dish in which okroshka is cooked, salt and gently mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Pour with kefir.

(green onions, dill, egg - 3-4 pcs., cucumbers - 300g, radishes - 1 bunch, beets (boiled) - 1 pc.)

OKROSHKA WITH CAULIFLOWER

Wash the cauliflower, disassemble into inflorescences and boil in salted water. Wash, peel and boil the carrots in a little water, pre-cut into slices or cubes. Hard boil the eggs, peel and cut into slices. Mix cauliflower, carrots and eggs, add kefir diluted with water, salt, add finely chopped parsley.

(kefir - 500 g, water (boiled) - 500 g, cauliflower - 500 g, carrots - 100 g, egg - 2 pcs., parsley (greens) - 10 g, salt - to taste.)

MUSHROOM OKROSHKA

Pickled or pickled mushrooms, rinse, finely chop. Boil the potatoes in their skins, peel and chop finely. Grate peeled horseradish, chop green onions. Put everything in a saucepan and pour with bread kvass, stir well, season with salt, season with half of sour cream, pour the rest, serving.

(bread kvass - 2 l, salted or pickled mushrooms - 200 g, green onions - to taste, potatoes - 4-5 potatoes, horseradish - 50 g, dill - to taste, sour cream - 5-6 tablespoons salt - according to taste)

OKROSHKA WITH NUTS

Beat sour cream or yogurt with a mixer. Add crushed garlic, salt and pepper to the resulting mass. Refrigerate vigorously. Cut the cucumber into thin slices, grate the radishes. Mix sour cream (yoghurt) with ground nuts before serving. Place a few slices of cucumber and some radishes on a plate and cover with the mixture.

(thick sour cream or yogurt - 2 cups, walnuts (ground) - 4 tablespoons, cucumber - 1 pc., radishes - 2-3 pcs., garlic - 1 clove, salt, pepper - to taste, dill - to taste.)

OKROSHKA WITH SMOKED SAUSAGE

Boil potatoes and eggs, cool. Chop radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not puree), grind the onion with salt. Mix everything, add dill, salt, add kvass.

(radish - 1 bunch, potatoes - 5-6 pcs., egg - 2 pcs., cucumbers - 4-5 pcs., sausages (smoked) - 3-4 pcs., dill (large bunch) - 1 pc., green onion, kvass.)

FRUIT OKOSHKA

Peel melon, apples, cut into cubes. Scald and peel the peaches, and chop the pulp. Rinse cherries, remove pits. Chop the sorrel and lettuce. Grind the cherries, fruit peels, pour boiling water over and cook the infusion for 1.5-2 hours. Pour the cooked fruit with infusion. Serve with sour cream and xylitol.

(fruit infusion - 300 ml, apples - 40 g, melon - 20 g, peach - 50 g, cherry - 40 g, sorrel - 15 g, lettuce - 20 g, xylitol - 10 g, sour cream - 15 g)

National soups like okroshka

ABKHAZIAN OKROSHKA

Cut the cucumbers into cubes, chop the radishes and onions, then put in a saucepan or deep bowl, pour over sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Boil the eggs hard-boiled, chop finely and put in the soup. Sprinkle with finely chopped dill before serving.

(sour (fermented) milk - 3-3.5 cups, water - 1-2 cups, green onions - 50-75g, green cucumbers - 150 g, radishes - 50 g, garlic - 1-2 cloves, dill (herbs) - 4 -5 pcs., Egg - 2 pcs., Salt and adjika - to taste.)

LITHUANIAN OKROSHKA

Fry the minced meat in a low amount of fat. Grate the onion and place in the meat during frying.

When the minced meat has cooled, combine it with finely chopped cucumbers, eggs and green onions. Arrange on plates, cover with chilled kvass.

Chop the garlic and mix with mayonnaise. Each plate should contain no more than 1 tbsp. l. such a dressing, otherwise the garlic will interrupt the taste of other components.

(bread kvass - 1 l, minced meat - 500 g, cucumbers - 2 pcs., onions - 1 pc., green onions - 100 g, egg - 2 pcs., sour cream - 100 g, salt, pepper - to taste, garlic to taste, mayonnaise to taste.)

OKROSHKA ASHKHABAD

Cut all ingredients into small cubes. It is allowed to replace fresh cucumbers with pickles and radishes, and lamb - with beef and lean pork. Okroshka is also cooked with potatoes, reducing the amount of meat by 20 g.

(chal (from kefir) - 300 ml., lamb - 120 g, green onion - 40 g, cucumbers - 80 g, sour cream 20 g, egg - 1/2 pc., dill - 50 g, salt - to taste.)

RUSSIAN OKROSHKA

Pour the beer over the raisins and let stand for a few hours. Then add cinnamon, sugar, diced lemon to it. Dry black bread in the oven or toaster and grate. Pour into beer mixture. Chill the bowl with okroshka in the refrigerator. They eat beer okroshka, like any other, cold.

(light beer - 2 glasses, raisins (small, pitted) - 3 tablespoons, brown bread - 2 slices, sugar - 1 tablespoon, lemon (slices) - 2-3 pcs., cinnamon - to taste .)

MEAT OKROSHKA WITH TURKMEN KEFIR

Put cold boiled meat cut into small cubes in kefir, pieces of fresh cucumber or radish (you can do both together), chopped egg, sour cream. Grind the chopped green onions with a little salt until the juice comes out, then put it in the soup. Season with chopped dill, salt and a pinch of sugar, hold for about 30 minutes in the cold and serve immediately.

(kefir or yogurt - 1 l, boiled meat (beef, pork, lamb) - 150 g, green onions (chopped) - 3 tablespoons, cucumbers or radishes - 150 g, sour cream - 3 tablespoons, egg ( hard-boiled) - 1 pc., dill (chopped) - 1 tablespoon, sugar, salt - to taste.)

- use dishes that do not oxidize;

- potatoes for okroshka should be boiled in a peel, but it is better to make mashed potatoes and serve them separately;

- it is better to chop solid foods finely, otherwise large hard pieces will knock out to taste from the general ensemble of taste;

- if boiled vegetables are used, you need to put them in cold water and cover with a lid - this way the maximum amount of vitamins will be preserved;

- horseradish is suitable for fish okroshka, for meat, vegetables and mushrooms - mustard;

- if the filling is not acidic enough, you can add apple cider vinegar, lemon juice or citric acid to okroshka;

- it is necessary to salt okroshka on a plate, salt will give the dish the desired flavor;

- if you add sugar to okroshka, its taste will become more refined;

- do not spare sour cream;

- improvise!

Of all summer soups, okroshka remains the most popular and beloved - its composition, on the one hand, saturates well, and on the other, does not burden the stomach, which is rather lazy in the heat. The vegetables included in this soup actively nourish the body, weakened in winter, with vitamins; the base (whichever you choose) cools it, and the meat component gives strength for a vigorous life. It is also good for its simplicity of execution, since cooking okroshka means simply chopping up all its ingredients. A person, even one who is very far from cooking, can cope with this.

Required ingredients

Whatever liquid is used to cook okroshka, the composition of its slicing remains approximately the same. This soup certainly includes potatoes, cucumbers and eggs. Traditionally, meat should be used as a meat component. Most often, chicken is taken - it is low-fat, so it is perfect for summer soup. However, the recipe for okroshka with sausage is also widely used - it is even more popular, since this ingredient does not require pre-processing. Whether or not to put radishes in a dish is up to everyone for himself. Many people do not like the taste of this vegetable, and some believe that radishes are put into okroshka only to reduce the cost of soup, since in the spring this vegetable is much cheaper than cucumbers. Greens are required in okroshka - at least dill with parsley, but onions are also desirable. The ratio of all components is taken "by eye", since people have different tastes: someone prefers more vegetables, and someone - meat. But you can roughly calculate the amount of products based on such considerations: one cucumber, one egg and one potato and 150 grams of sausage-meat per person. We also note that almost any okroshka is based on sour cream, since for any basis (except, perhaps, kvass), it is advised to put a spoonful of sour cream on the plate. Some, however, replace it with mayonnaise, but this is already a matter of taste.

Procedure

So, what should you do to get the most delicious okroshka? We have described the composition of the products that it contains. Then proceed as follows: boil potatoes and eggs. Most cooks prefer to cook potatoes unpeeled, "in uniforms", but there are those who believe that the whole final dish spoils this way - the taste of the peel remains. So if you agree with them - peel the potatoes before boiling. Then both she and the eggs are cut into approximately the same cubes. Cucumbers (and radishes, if you cook okroshka with them) are chopped into short strips. If meat is involved in your okroshka, it must be pre-cooked. If your recipe is okroshka with sausage or ham, just cut it into the same cubes. Greens are washed and cut into small pieces. Some people like to add it right away to soup, some prefer to serve it on a separate plate. It remains to fill the resulting "salad" with the selected dressing - and you can call everyone to the table.

Classic recipe

Of course, initially this dish was prepared exclusively with kvass. The main components are the same. They are cut, mixed, filled with the original Russian drink - and you get a wonderful okroshka. The recipe for kvass, however, also involves the addition of a certain amount of water. The volume ranges from a ratio of 1: 4 to 1: 1. It depends on the saturation of the kvass. You don't need to dilute it with water at all, but then the pungent smell of the drink itself will overwhelm the aromas of herbs and vegetables.

Let's note certain nuances. First of all, commercial kvass is not very suitable for making okroshka - it is usually sweetened, so the taste of the soup will be spoiled. Better, no doubt, to make it yourself, without sugar at all. However, if you do not want to wait until it "ripens", go to the market and look for a grandmother with okroshechny kvass.

Second. Drenched in kvass, okroshka is stored for a very short time. The very next day, the solid components are saturated with the base and lose their taste. So if you have planted a bucket of okroshka, store it in a saucepan, and pour kvass on the table.

Classic variants

If you want a completely nutritious meal (or you are fasting), the next okroshka is the perfect choice. Recipe based on kvass, classic, but without any meat additions, but with some new ingredients - horseradish and mustard. To make it especially tasty, do not be too lazy to make your own kvass: dry brown bread in the oven (dry well, practically fry it), pour boiling water over it, strain after four hours and add sugar and yeast. To make the kvass fragrant and spicy, put ginger, raisins, caraway seeds in it. After two days, it will need to be filtered - and you can make okroshka. For this recipe, a radish is also required. When everything is cut and filled with kvass, horseradish with mustard is ground until smooth and added to the soup. Very tasty, completely nutritious and very refreshing.

Milk bases

Those who prefer to see kvass in a mug rather than on a plate may like okroshka with sour cream, whey or kefir. Of course, if those who will eat it have nothing against fermented milk products. In all cases, a very tasty okroshka is obtained. The composition of the products remains the same: potatoes, cucumbers, eggs, herbs, possibly radishes. Everything is also traditionally shredded. But it is refueled in different ways. If you settled on whey, it is simply poured over the prepared salad. If you are more attracted to kefir, try to buy one that is not too greasy. 1% will be just right. A fatty product will have to be diluted with water. But if you like sour cream, then before filling okroshka it will have to be diluted with water and thoroughly mixed until smooth.

Separate remark

The use of a dairy base often gives okroshka a sweetish flavor. To make the soup more neutral, lemon is squeezed into it, little by little and constantly tasting so as not to over-acidify. If you are not too fond of the unexpressed taste of whey (kefir) or you like spicy things, you can add mustard to the finished okroshka. Here, too, it is important to know the measure, otherwise you can get such bitterness that you will have to add liquid again.

Red okroshka

Recently, housewives have come up with many dressings for their favorite dish. Including very dietary ones. For example, red okroshka seems to us very curious - its composition is complemented by boiled beets, and it is filled with ordinary water. The initial stages are ordinary - boiled, cut, salted, mixed. But then the interesting thing begins: the usual "salad" is filled with cold water and seasoned with mayonnaise. Beets are boiled separately and chilled on a coarse grater. When serving, a spoon or two beetroot is placed in each plate, okroshka is poured and mixed. It turns out very beautifully, extremely useful and quite dietary, especially if the meat component is boiled chicken breast, and the mayonnaise is lean, light.

For those who do not like traditional dressing

Not everyone likes kvass in okroshka. Likewise, some people do not accept whey or kefir as the base of this soup. It is quite possible that they will like okroshka with mayonnaise. The beginning of the process is standard. However, when it comes time to dilute the salad to a liquid state, other actions must be taken. The mixed slices are poured with mayonnaise (preferably not too greasy) and mixed well again. When the mayonnaise evenly covers all the pieces, water is poured into the resulting mass. It is necessary to stir constantly so that the mayonnaise literally dissolves in the water. How much to top up - determine for yourself: the density of okroshka is a matter of personal taste. And in the end, as in the case when okroshka is prepared with sour cream, you need to squeeze a little lemon into it. Please note that mayonnaise has its own specific taste and slight sourness. So the main thing is not to overdo it with citrus.

Little tricks

To make sure you get delicious okroshka, use a few tips.

• Firstly, if you add radishes to its composition, the vegetable must be salted before laying and left in a separate bowl for a few minutes. Before adding to the rest of the ingredients, you will need to drain the drained liquid from this bowl. So the radish will lose excess bitterness.
• Secondly, the greens that go to okroshka should not just be chopped up. You need to add some salt and heat it a little. Dill, parsley and green onions will let the juice go, and the soup will turn out to be richer and more aromatic. Some culinary experts advise using cucumbers in this process, but, in our opinion, the dish will lose a fair amount of external attractiveness, but there is still more pleasantly beautiful looking food.
• Thirdly, if your okroshka is made with sour cream or mayonnaise, you will definitely add water to it. Try instead of the usual, boiled or filtered, take a mineral (only not alkaline and not medicinal, but a dining room). And in any case, do not combine the "salad" with water in advance! This should be done already at the time of filing.

Ingredients for okroshka

This traditional Russian dish is usually prepared from the following ingredients: vegetables (potatoes, radishes, herbs), eggs, sausage and kvass. Instead of kvass, many also use whey, kefir, water with lemon, mineral water, water with vinegar, beer, etc.

All ingredients are cut into cubes or straws and seasoned with any dressing. I think that such a familiar recipe is known to everyone, therefore, today I have picked up many options for this soup so that you choose your original creation and surprise everyone!

Let's take a closer look at the gas station. After all, exactly what kind of dressing we will have, our taste of this cold soup will depend on it.

Refueling types:

• traditional classic dressing: bread kvass
• broths: meat, chicken, mushroom, vegetable, fish
• based on kefir or liquid yogurt without additives
• mayonnaise, which is diluted with water
• kombucha, its tincture
• pickle from cucumbers
• water with vinegar
• beer
• based on mineral water or milk whey
• tomato juice

Any of these dressings is interesting in its own way, and choosing any, you will find a new taste of everyone's favorite dish. You can always experiment with this cold soup. Maybe that's why, when summer comes, we all do it so often.

You can find my most favorite gas stations in this article, which has already appeared on this blog.

Okroshka on kvass

This option is the most popular option nowadays. This view is considered truly traditional and classic. You can read the method of cooking with kvass in.

Or you can watch this video:

Kefir cooking

Kefir is a very popular dish, especially in summer, because little time is spent on this type. In the summer we harvest vegetables. Therefore, be sure to cook it for your beloved household members. After all, in order to cook, it is enough just to want it, because there is nothing difficult in this matter.

Kefir contains a large amount of useful substances, these are proteins, vitamins, trace elements. And also kefir improves stomach function. And since we will use it together with vegetables, this will give us good protection for our body and help restore the natural balance of human microflora.

Kefir-based soup is a healthy product for our body, as well as delicious. The dish turns out to be refreshing and healthy.

We need:

• Boiled potatoes - 3 pcs.
• Boiled meat - 150 g
• Fresh cucumber - 3 pcs.
• Fresh radish - 4 pcs.
• Low fat kefir - 500 ml
• Lemon juice - optional
• Boiled chicken egg - 4 pcs.
• Parsley, dill, pepper, salt - optional

Cooking method:

1. Take vegetables, cucumbers and radishes, cut into thin strips or grate on a coarse grater.

2. Cut the eggs as you like. Add boiled chopped meat, herbs.

4. Take lemon juice and drizzle over ingredients.

5. Salt and pepper. Fill everything with kefir. Mix well. Ask to the table. Bon Appetit!

Such a dish on kefir can be supplemented with an apple. To do this, simply take and cut the apple into cubes and add to the cold soup.

Vinegar recipe

Okroshka with vinegar is a very common option. If you search for this soup on the Internet, then you can find a whole dozen, someone makes it with sausage, sausages, meat, someone with this and that. Ingredient options that always remain the same are greens, cucumbers, eggs and meat (in any form).

If you want it to only benefit your body, then add a vinegar-based dressing (water plus vinegar) to it. Now I will share this cooking method. But about vinegar I want to say that it helps to remove all sorts of unnecessary substances from our body, reduces appetite, helps not to gain extra pounds, and quenches thirst well.

We need:

• Boiled potatoes - 3 pcs.
• Boiled meat - 150 g
• Fresh cucumber - 3 pcs.
• Fresh radish - 4 pcs.
• Sour cream - 500 ml
• Vinegar - 1 tablespoon
• Boiled chicken egg - 4 pcs.
• Parsley, dill, pepper, salt - optional

Cooking method:

1.Crop all the ingredients of your choice into a saucepan.

2. Cover with water and add 1 tbsp. vinegar.

3. Salt and pepper.

Okroshka in chicken broth

An excellent option, which is popular in Russia. They eat the same as the classic one on kvass in a chilled form. But the cooking method is a little unusual. We will have chicken broth, so we will definitely need chicken fillet. And of course a good mood)))

We need:

• Chicken fillet - 400 g
• Potatoes - 4 pcs.
• Cucumbers - 3 pcs.
• Egg - 4 pcs.
• Salt
• Bay leaf - 2 pcs.
• Dill, onions, herbs

Cooking method:

1. Take the pot in which you will cook the chicken stock. To do this, pour water into a saucepan, add chicken fillet, salt and pepper, at the end of cooking, throw a bay leaf to give an unusually tasty combination. Do not forget to skim the foam during cooking, so the broth will be transparent.

2. Cut the potatoes into cubes and toss into the boiling broth. The broth should boil for about twenty minutes in advance.

3. Separate the whites and yolks from the eggs. Separately grate the whites and separately the yolks.

4. Cut cucumbers, sausage into cubes. Chop greens and onions.

5. Pour all the ingredients into another saucepan, stir.

6. When the chicken is cooked with potatoes, the poultry meat will need to be pulled out and crushed into small pieces, and then put back together with the potatoes.

7. Wait for broth, chicken pieces and potatoes to cool. Then add all the remaining ingredients from another saucepan. Mix well. Season with salt and pepper.

8. Send the dish to the refrigerator for an hour. Everything is ready! Bon Appetit!

Vegetable soup with sour cream and mineral water

This version with sour cream and mineral water is one of my favorite types. After all, mineral water is good for our body, and it also gives sourness. It turns out to be a very light and healthy first course. Instead of mineral water, you can use ordinary non-carbonated water. The choice is always yours. Try and experiment. As they say, there are no comrades for taste and color.

First of all, to start preparing a liquid dish, look in the refrigerator and check all the products you need to prepare it.

Cooking method:

2. Cut the cucumber and sausage into pieces too.

3. Chop the onion and dill, salt, and then take a potato grinder and remember a little onion and dill with it. So onions and dill will not float like a "frog" and will also give a very pleasant shade.

Refrigerate, then serve. Bon Appetit!

Instead of sour cream, you can add mayonnaise, then it will become much more satisfying.

Lenten summer option

Lean type is a variant of soup when there is a fast. This is made from vegetables and herbs, the dressing is a traditional Russian summer drink - kvass.

We will need:

• Boiled potatoes - 3 pcs.
• Fresh cucumber - 3 pcs.
• Fresh radish - 4 pcs.
• Parsley, dill, onion, pepper, salt

Cooking method:

1. Boil the potatoes in their skins, then peel them. Cut.

2. Cut the cucumber and radish into strips.

3. Chop parsley, dill and onion and salt, then grind with a potato grinder.

4. Stir all ingredients together.

5. Pour kvass over the soup. Bon Appetit! The lenten delicacy is ready, waiting for the first visitors to take a sample!

Secrets on how to make delicious okroshka at home

• All components of this food should be finely crumbled (cubes are mainly used, although radishes and cucumbers are often grated to improve taste, add richness and aroma to the dish).
• For such a soup, it is best to choose non-fatty meat, for example, it can be chicken or beef.
• To add richness, the yolks are often kneaded with a fork and mixed with kvass.
• Do in a container that does not oxidize. Otherwise, you will harm your health! Importantly, boil potatoes for this dish in their skins.
• Onions and dill, as well as other greens, must first be chopped, and then crushed with potatoes several times. Then the greens will give a little juice, it will saturate the taste, and also the greens will not float like "frogs".
• If the dressing (filling) does not seem acidic enough to you, then do not be afraid to put a little apple cider vinegar or citric acid there.
• Salt the cold soup on the plate.
• You can try adding sugar to this first course, and the taste will also become spicy and exquisite, as well as unique.
• Do not feel sorry for sour cream, it will turn out much more pleasant with it.
• Create and experiment! Find exactly your favorite relish you need! Choose the best version of the famous soup for yourself!

In fact, there are a lot of options for this soup. In this article, I have told you about the most popular types. In the next issues I will talk about very unusual species, for example, about the Ural, fish with horseradish, with krill meat, meat, with cauliflower, beetroot, mushroom, with nuts, from fruits, etc.

P.S Anecdote: Our that meeting was such a mistake. 😈 I had to part with her a long time ago, when it was summer outside, and she offered to warm up okroshka for me.

From ancient times in Russia they loved radish with kvass, peasants in the fields had a snack with bread and onions, washed down with their simple lunch with kvass. Barge haulers on the Volga mixed kvass with dried roach, adding potatoes and other vegetables to the dish. In the 19th century, okroshka was not a soup, but a snack, so it was made very thick, adding everything that was in the house, and each housewife had her own set of products for okroshka. A relative of this dish is botvinya - a cold kvass soup with herbs. Okroshka is one of the favorite dishes in summer Russian cuisine, so today we'll talk about how to cook okroshka correctly. Despite the ingenuity of this light soup, there are some secrets of its preparation that not everyone knows about.

What is okroshka?

It is mainly made on kvass or kefir, although sometimes beet broth, whey, koumiss, ayran, kombucha, beer, berry broths, cucumber and cabbage pickle, mineral water and plain water with sour cream or mayonnaise are used for the base. Important ingredients of okroshka are vegetables - fresh, pickled, pickled cucumbers or their combinations, radishes, potatoes, green onions, and eggs; spinach, sorrel and other greens are added to it if desired. Okroshka also includes meat - beef, pork, chicken in boiled, fried or smoked form. Meat can be substituted with ham, sausage, sausages, fish, seafood, or mushrooms. Okroshka loves a lot of herbs and fragrant herbs - parsley, dill, basil, tarragon, celery and mint. Some people call okroshka Olivier on kvass, and they are absolutely right!

If okroshka is not made on a kvass basis, you can add lemon, sauerkraut, cranberries or pickled apples to it for piquancy, and mustard and horseradish for pungency. In the old days, turnips, rutabagas, carrots and other garden vegetables could be found in this dish.

General principles and secrets of cooking okroshka

Okroshka is easy to prepare: the products are washed, boiled, fried and cut into small pieces if necessary. It is no coincidence that the name of the dish comes from the verb "crumb". The ingredients are mixed with green onions, herbs and spices, and then poured into a liquid base - kvass, kefir or another drink. For okroshka, you should take unsweetened kvass, it is usually called white, but many nowadays successfully prepare okroshka using ordinary store-bought sweet kvass.

It is important to cut the food into small cubes, and you can grate the radish and cucumber so that they give juice, so the okroshka will be even tastier.

Since okroshka belongs to cold soups, meat and fish should be low-fat, while chefs recommend using two or three types of meat or seafood, which makes okroshka more saturated. The potatoes should be soft and crumbly, and it is better to grind the greens with salt so that the herbs give their aroma to the dish.

How to make kvass for okroshka

Experts believe that the most delicious okroshka is obtained with homemade kvass from rye rusks. If you want to make okroshka according to the classic recipe, you will have to learn how to prepare this drink yourself.

Cut 1 kg of Borodino bread into squares and dry them in the oven until dark, while making sure that the crackers do not burn. Pour 6 liters of hot boiled water over them and leave for 8-10 hours. Strain the kvass, add 10 tbsp. l. sugar, 30-50 g of well-washed dry raisins, 20 g of dry yeast and let the kvass ferment for half a day. The appearance of foam indicates that the fermentation process has begun. As soon as the kvass becomes sour, put it in the refrigerator for another half day, and use the sediment as a starter for the next portion of the drink.

Step-by-step recipe for okroshka

Try to cook classic okroshka with meat. If you are doing this for the first time, follow the step-by-step instructions.

You will need: boiled beef or tongue - 200 g, boiled potatoes - 3 pcs., Hard-boiled eggs - 3 pcs., Fresh cucumbers - 3 pcs., Radishes - 5 pcs., Green onions with a white part - 1 bunch, dill - 1 bunch, mustard - 1 tbsp. l., kvass - 1.5 liters, sour cream - 2 tbsp. l., juice of 1 lemon, salt and pepper to taste.

Cooking method:

1. Chop the green onion finely.

2. Grate potatoes on a coarse grater.

3. Combine onions, potatoes and salt, chop them with a pusher until puree.

4. Cut the meat into cubes.

5. Chop cucumbers, radishes and eggs on a coarse grater.

6. Chop the herbs finely with a knife.

7. Mix all products in one bowl, add mustard and sour cream to them.

8. Pour the ingredients of okroshka with kvass, salt, pepper and pour in lemon juice.

9. Put okroshka in the refrigerator for 2 hours. Top with sour cream and half an egg before serving.

Summer cold soup is ready. Okroshka will definitely work if you have delicious kvass and quality products!

Okroshka on water with mayonnaise

Classic sausage is also prepared with kvass, but if it is not there, feel free to use water mixed with mayonnaise, it is no less tasty.

Boil 4 potatoes and cut them into cubes, boil 4 hard-boiled eggs and chop with a knife or mash with a fork. Wash 3 fresh cucumbers, cut off the bitter rind from them if necessary and also cut into cubes, like 300 g of boiled sausage. Finely chop a bunch of green onions, a few sprigs of dill and parsley.

Mix the food in a saucepan, add 200 g of mayonnaise and pour in 1.5–2 liters of water, tasting constantly. On the palate, okroshka should be quite rich and pleasant. After that, salt it, pour in the juice of half a lemon and add a little horseradish, mustard or black pepper if desired. Decorate the top with radish slices.

And, most importantly, no one will guess that okroshka is cooked in water!

Okroshka with beef on beet broth

Cook 2 beets and 3 potatoes in different dishes, boil 4 hard-boiled eggs. After the food has cooled, grate the beets on a coarse grater or cut them into thin, narrow slices. Chop the potatoes, eggs and 2 cucumbers into cubes, chop 4 radishes into thin quarters, and finely chop the juicy and fleshy tomato without the skin. Chop 250g veal, beef or chicken breast.

Pour the chilled beet broth over the food, salt and pepper and adjust the soup to the desired thickness. Serve with herbs and sour cream, garnish with half an egg. If you are making low-calorie okroshka, replace the potatoes with seedless young squash, and add low-fat yogurt instead of sour cream.

Okroshka on tomato juice with tofu

Pour boiling water over 3 cups of cherry tomatoes, peel them off, and then cut into 2 or 4 pieces. Chop 250 g of tofu and one cucumber into cubes, cut one bell pepper into thin strips, chop a bunch of onions and a bunch of any greens.

Mix all the ingredients, season with 1 tbsp. l. olive oil, 1 tbsp. l. vinegar, add a clove of minced garlic and dried basil on the tip of a knife. Pour 2 glasses of tomato juice over the food, season with salt and pepper. Add sour cream if desired. This unusual okroshka will appeal to those who are tired of standard dishes and want to try something special.

On a hot day, okroshka can be served with ice cubes, so that it not only saturates, but also quenches your thirst, and you can find okroshka recipes with photos on the Eat Home website. Experiment with new dishes and enjoy the warm summer days!

There are many ways to make okroshka. This dish can be vegetarian and with meat, kefir, whey, kvass or boiled water with mayonnaise. In general, every experienced housewife will find her own signature one that she serves to the table in the summer heat or prepares for January 1, in order to help loved ones recover from the abundant consumption of fatty, salty and other junk food on New Year's Eve. There are several fairly universal options for this dish, having mastered which you can experiment with the ingredients, taking into account your taste.

How to make okroshka. Kvass recipe

This is perhaps the most common way to prepare the traditional "cold soup". It will be appropriate both in the summer heat and after a grand feast. We thought about how, First you need to get the required amount of this drink. In the summer, it is usually on sale, but in the winter this can be difficult. Many housewives use home-made kvass, which has an extremely positive effect on the final dish, but you need to think about it in advance so that the drink comes out on time.

For 1 serving of soup, you need to take a glass of kvass, 1 small cucumber, several radishes (if any), medium potatoes (it is pre-boiled in a peel), 1 egg (boiled), boiled pork, ham or boiled sausage - 50 g. You will also need a tablespoon sour cream, a little hot mustard, salt with ground pepper and as much greens as are available.

Some housewives argue about how to make okroshka - finely chop all the ingredients or leave them large so that you can taste each one. In principle, both the first and second options have the right to exist, but initially the name of the dish arose from the verb "crumb". That is, it turns out that fine cutting will be more correct. Although if it is customary in a family, for example, to add ingredients to salads in large pieces, then you can do the same with okroshka.

Peel the potatoes, eggs too, wash the vegetables and cut everything into approximately the same cubes. Finely chop the greens. Then combine all the components, salt, add mustard and pepper, pour in kvass and mix. When serving, put a spoonful of sour cream in each plate.

How to make okroshka on whey

In this version, the dish is prepared mainly in the summer, since it turns out to be very light and healthy. For 4 servings of okroshka, take a liter of whey, a large cucumber, 2 medium potatoes (cooked in a peel), 100 g of boiled sausage, 2 eggs, herbs, sour cream to taste.

This recipe has one little secret. Before that, you need to chop the greens and crush it with salt in the same bowl where the rest of the ingredients will be sent in the future. In this case, she will let out the juice, thanks to which the dish will receive an additional piquant taste and unique aroma.

The rest of the components are cleaned, crumbled into cubes and sent to the greens. Then add salt, mix and refrigerate. When serving, pour the whey and add the sour cream.

Okroshka with mayonnaise

More precisely, the dish is prepared in boiled water. It is intended mainly for those who do not like okroshka with kvass or whey. The process takes a minimum of time, literally 20 minutes. For one and a half liters of cold boiled water, take 5 boiled eggs, a bunch of green onions and parsley, 4 fresh cucumbers, about 300 g of Doktorskaya sausage, 200 g of mayonnaise, salt, ground pepper, a little mustard ...

The vegetables are washed and cut into cubes, the sausage is also crumbled quite finely, the greens are chopped, everything is mixed. Boiled eggs are peeled, the protein is separated from the yolk, crushed and added to the rest of the ingredients. The yolk is kneaded, mixed with mayonnaise and mustard, and then diluted with water, after which it is salted to taste and pepper is added. Then the remaining ingredients are poured with the resulting liquid. Add ice when serving.