Okroshka is a traditional dish of Russian cuisine, which is a cold soup. The main ingredients are various vegetables seasoned with kefir, bread kvass or water. But, along with the widespread, there are other recipes for how to cook okroshka. Such examples are meat or fish okroshka, as well as seasoned with beer, tomato juice, beetroot broth, etc.
We suggest that you familiarize yourself with several options for making such a popular soup below.
The first of them is okroshka with kefir.
To prepare it you will need: a small beef fillet, three fresh cucumbers, five radish root vegetables, three eggs, green onions, dill, twenty grams of mustard, kefir.
Before starting work with vegetables, put a small piece of beef meat on a small fire. It will take an hour to get ready.
We wash fresh cucumbers and cut off their bases on both sides. Cut into small cubes. We take the radish and also pre-wash, cutting off all unnecessary parts. Finely chopped. If desired, radishes can be cut into thin slices.
The next step is the green onion. It is not worth saving on its quantity, it is better to take more. So the taste of okroshka will be more pronounced. To cut the onion as quickly as possible, fold it several times in length and begin the process. Onion rings should be small so as not to disrupt the composition of the dish.
A continuation of the recipe for how to cook okroshka will be chopping dill greens. Thanks to it, cold soup will acquire a unique flavor.
Lastly, pre-cooked and peeled eggs are cut. This is the only ingredient in the dish that does not require small crumbling.
The meat is cooked. Leave it to cool, then cut into small cubes.
In a container with chopped vegetables, add twenty grams of mustard, pour a small amount of kefir and grind to a homogeneous mass. And then we fill in the necessary portion of kefir so that the dish takes on the form of soup. All ingredients are thoroughly mixed.
The second recipe is okroshka on water.
To prepare it, you will need: three eggs, three green onions, two hundred grams of fat sour cream, two liters of water, dill, three hundred grams of doctor's sausage, radishes, two potato tubers, three fresh cucumbers.
To begin with, put the eggs on a small fire. When they are ready, fill with cold water and peel. Leave to cool, as all ingredients for okroshka should be cold.
In parallel with the eggs we put a pot of potatoes. When it comes to readiness, we clear and also set aside. We take radish, cucumber and cut into small cubes.
The next step in the recipe for how to cook okroshka is slicing cooked sausages. It should not be chopped into slices. If desired, it can be replaced with boiled meat.
Meanwhile, the eggs and potatoes managed to cool, so you can take on their chopping.
The last ingredients on the list will be dill and chives, also finely chopped. By the way, dill can be replaced with parsley and not mix it with other products, but sprinkled on top. So the soup will be not only beautiful, but also unusually aromatic and tasty.
We put the indicated amount of sour cream in the pan and pour it with boiled water. If you want, use still mineral water. Mix thoroughly so that the sour cream dissolves in water and a homogeneous liquid is obtained.
In the same container we spread the chopped ingredients, add salt and black pepper.
Cold soup is ready. It is especially tasty if it is cooled in the refrigerator before serving.
How to cook okroshka - they learned, it remains only to bring the acquired knowledge to life.
Enjoy your meal!