How to properly prepare okroshka. Recipes for delicious okroshka. Okroshka prepared with kefir whey Okroshka dish

What's summer without traditional okroshka?! Perhaps you won’t find a better dish in hot weather: it not only satisfies hunger, but also lifts your spirits.

Okroshka (from the verb to crumble - finely chop) is a traditional dish of national Russian cuisine, a cold soup made with kvass, the main component of which is vegetable mass.

According to the okroshka recipe, cold boiled meat or fish can be mixed into this mass in a 1:1 ratio. Depending on what is added to the vegetables, we get vegetable, meat or fish okroshka. So, for meat okroshka it was not meat specially prepared for it, but the remains of other meat dishes, mainly meat cut from bones, by the way, as softer and more tender. In the old Russian okroshka, they preferred to combine the meat of pig, turkey and black grouse, that is, lean pork, poultry and game. The fish that are suitable for okroshka are tench and pike perch, since their meat is sweet, neutral and not very bony; among sea fish, only cod, which is the most neutral in taste and low-fat and goes well with vegetables and kvass.

A condition for obtaining a good okroshka is also the choice of a liquid base for it, i.e. kvass, and seasoning it with spices. Usually, okroshka is made from the so-called white okroshka kvass, which is more sour than regular drinking bread kvass. Kvass wort consists of three types of flour: rye, buckwheat and wheat, two types of malt: rye and barley, fermented with prepared sourdough with the addition of mint.

The general principle of preparation for any okroshka is

in the following process:

Prepare vegetable grounds from neutral vegetables cut into small cubes;

Mix it with meat or fish (if necessary);

Mix with spicy okroshka dressing;

Let stand for at least half an hour;

Mix with herbs;

Pour in kvass;

Add sour cream and chopped egg white.

You can add finely chopped salted mushrooms or pickled apples to the okroshka.

Okroshka should be prepared exclusively with kvass. However, various variants of cold soups, also called okroshka, have spread. The following products are used as the liquid base of the soup: whey, beer, diluted vinegar, kefir, ayran, mineral water, meat broth, kombucha, beet broth, cucumber pickle, tomato juice and mixed vegetable juices. Some similar dishes have something to do with completely different soups: for example, okroshka with kefir is a variant of the Uzbek cold soup chalop, botvinya is prepared with beet broth, there is beer soup with bread soaked in it.

1.Okroshka with kvass

To prepare okroshka with kvass, special okroshka kvass is highly desirable; it can increasingly be found in stores. In the absence of a special one, regular kvass will do, the main thing is that the kvass should be sour and not sweet - made on rye bread.

Ingredients

Lean meat (in our case - boiled pork) - 300 gr.
Hard-boiled eggs - 3 pcs.
Potatoes, boiled in skins - 2 pcs.
Spicy mustard - 3 teaspoons
Cucumbers - 3 pcs.
Green onions - a bunch (about 200 gr.)
Dill - half a bunch
Salt, sugar to taste
Sour cream - 1 tbsp. spoon per serving.

Recipe

1. Peel the cucumbers. It is very important to check whether the dark end is bitter, otherwise the okroshka will be ruined. Cut either into strips or cubes. Place the cucumbers in a bowl and add a little salt.

2. It is better to boil eggs and potatoes the day before. Separate the yolks from the whites of the eggs. Grind the yolks with mustard, two large pinches of salt and about half a teaspoon of granulated sugar.

3. Egg whites, radishes, potatoes, meat cut into small cubes.

4. Chop the green onions and lightly salt them.

5. Finely chop the dill.

6. Mix all our ingredients, except eggs with mustard, thoroughly in a separate bowl. Ideally, they should be allowed to sit in the refrigerator for an hour and a half.

7. Before serving, place all the crushed ingredients in portions into plates, pour cold kvass, sprinkle with egg and mustard and add sour cream.

2. Okroshka with kefir

1 liter of kefir
2 boiled eggs
2-3 cloves of garlic
2-3 boiled potatoes
100 gr. radishes
2 medium cucumbers
150 gr. boiled sausage
greens, salt, pepper.

Recipe

1. Finely chop all the ingredients and place them in a large bowl. Boiled sausage can be replaced with boiled meat, smoked sausage, ham or boiled pork.

2. Salt and pepper all ingredients to taste, add kefir, mix thoroughly. If kefir is not thick enough, you can add a few tablespoons of sour cream.

3. Let the okroshka brew for a couple of hours in the refrigerator and serve, sprinkled with finely chopped dill.

3.Fish okroshka

mustard - 1 tsp.
sour cream - 3 tbsp. l.
egg - 3 pcs.
radish - 1 pc.
green onions - 1 bunch
parsley and dill - 5 sprigs each
potatoes - 3 pcs.
salt - to taste
white fish fillet - 500 g
bread kvass - 1.5 l
fresh cucumbers - 3 pcs.

Recipe

1. Wash the fish. Then boil some salted water in a saucepan, put the fish in it and cook for 8-10 minutes until done. Place the boiled fish in a colander, let it cool, then cut into small pieces.

2. Wash the cucumbers and radishes, peel them. Cut the cucumbers into small cubes and grate the radishes on a fine grater.

3. Wash the onion and greens and chop finely.

4. Boil potatoes in their skins. Boil eggs hard. After the potatoes and eggs have cooled, peel them. Cut the potatoes into cubes, finely chop the eggs.

5. Grind the onion with a pestle with salt, sugar and mustard. We dilute it with a small amount of kvass.

6. Thoroughly mix potatoes, eggs, cucumbers and radishes, herbs and onion dressing in a large bowl. We season them with kvass.

7. Before serving, add pieces of fish to the okroshka. It is advisable to serve the dish with sour cream.

4. Okroshka with whey

We prepare okroshka with whey - one of our favorite summer dishes.

Ingredients

5-6 medium potatoes, boiled in their jackets
green onions
200 gr. radishes
3 boiled eggs
2 fresh cucumbers
300 gr. smoked sausage
mayonnaise
lemon acid
1.5-2 liters of whey
greenery.

Recipe

1. Cut all ingredients into small cubes. Salt, season with mayonnaise.

2. Let's start preparing the whey. 1.5 tsp. We dilute citric acid in half a glass of warm boiled water and add it little by little to the okroshka, constantly stirring and tasting. The acid should appear quite a bit. This is how, by constantly tasting okroshka, you can adjust its taste for salt and acid.

3. Let our whey-based okroshka brew in the refrigerator for 30-40 minutes, and then serve.

5.Vegetarian okroshka

A recipe for making a refreshing okroshka, perfect for fasting and vegetarians.

Ingredients

5 tomatoes;
3 cucumbers;
greens (dill, cilantro and basil);
Adyghe cheese (200-250 g);
3 potatoes;
kvass;
soy sour cream;
spices (turmeric, coriander, black pepper).

Recipe

1. Cut the tomatoes into cubes, cucumbers first into strips, then into cubes. Cut the Adyghe cheese into cubes, followed by the potatoes in the same way.

2. Chop the greens.

3. Pour the chopped ingredients into a large bowl and mix thoroughly.

4. Place in deep plates and fill with kvass.

5. Before serving, add a spoonful of soy sour cream.

6.Okroshka in Abkhazian style

Sour (fermented) milk - 3-3.5 cups
water - 1-2 glasses
green bunch - 50-75 g
green cucumbers - 150 g
radishes - 50 g
garlic - 1-2 cloves
dill greens - 4-5 sprigs
eggs - 2 pcs.
salt and adjika - to taste.

Recipe: Cut the cucumbers into cubes, chop the radishes and onions, then put them in a saucepan or deep bowl, pour in 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 add to the soup. Before serving, sprinkle with finely chopped dill.

7. Mushroom okroshka.

bread kvass - 1.5 l,
salted mushrooms - 400 g,
potatoes - 250 g,
carrots - 50 g,
green onions - 100 g,
fresh cucumbers - 200 g,
sour cream - 200 g,
eggs - 2 pcs.,
table mustard - 20 g,
sugar, salt to taste,
dill greens.

Recipe: Wash the salted mushrooms with cold water and let the water drain. Then cut the mushrooms and fresh cucumbers into small cubes, chop the green onions. Boil carrots and potatoes unpeeled, cool, peel and cut into cubes. Grind the yolks of boiled eggs with prepared mustard and a small amount of sour cream. Chop the whites. Put the prepared products into fresh bread kvass, season with a mixture of yolks and mustard, add salt and sugar. Before serving, add sour cream and chopped dill.

8. Okroshka with squid or krill meat.

For 0.2 kg of boiled squid meat or boiled frozen krill:
1.5 l of kvass,
2 boiled eggs,
3 fresh cucumbers,
1/2 cup green onions,
2 boiled potatoes,
2-3 tablespoons of sour cream,
1 teaspoon table mustard,
1 teaspoon sugar,
1 bunch of greens.

Recipe: Boil squid, eggs and potatoes. Cut the squid into strips, potatoes and eggs into cubes. Grate the cucumbers on a coarse grater. Mix everything and add sugar, salt, mustard and chopped herbs. Fill with kvass and add sour cream.

9.Beetroot okroshka.

green onions,
dill,
3-4 eggs,
300gr. cucumbers,
bunch of radishes,
1 boiled beet

Recipe: Finely chop the green onions and dill. Place in the bowl in which the okroshka is prepared, add salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Pour in kefir.

10. Meat okroshka with sweet clover.

boiled beef - 220 g,
boiled potatoes - 200 g,
green onion -120 g,
cucumbers - 300 g,
sweet clover leaves - 80 g,
sour cream - 120 g, eggs * 2 pcs.,
kvass - 1.4 l,
salt, sugar, mustard to taste.

Recipe: Finely chop the meat, cucumber, potatoes and eggs. Grind the chopped onion and young sweet clover leaves with salt and table mustard. Stir and pour kvass. Before serving, top with sour cream.

11.Okroshka with smoked sausages.

radish 1 bunch,
5-6 medium potatoes,
2 eggs, 4-5 medium-sized fresh cucumbers,
sausages 3-4 pcs (preferably smoked),
dill (large bunch),
green onions,
kvass.

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

12. Okroshka with beer.

Chop 5 hard-boiled eggs, grind them with salt and add a little sugar. Peel 400 g of fresh cucumbers and cut them into cubes. Finely chop two onions. You can also add cutting of other vegetables to your liking. Pour 1 liter of fresh beer over all products and stir.
When serving the dish, place sour cream and finely chopped parsley and dill on a plate. It is appropriate to add finely chopped pieces of dried or smoked fish to beer okroshka.

13. Okroshka from sorrel.

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

Preparation:
Peel the sorrel leaves from the petioles, rinse in cold water, place in a sieve to drain, then finely chop, place in boiling water, and boil for 10 minutes with the lid closed. Strain the resulting broth and cool.
Cut potatoes, sausage, eggs, radishes, cucumbers into cubes, add chopped herbs.
Add sour cream to the chilled sorrel decoction, stir and add salt.
Place the okroshka vegetable base on a plate, pour in the prepared broth, and serve. You can decorate the dish with a slice of boiled egg and fresh herbs.

14. 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.

Preparation:
Chop the cabbage, add diced potatoes, carrots, turnips. Finely chop the onion and rub with salt. Chop the eggs and dill. Everything gets mixed up. After this, add salt, sugar, kvass. Serve with sour cream.

15. Meat okroshka with kefir.

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

Preparation:
Cut the 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, and stirred in kefir. Mix all ingredients, add kefir, dilute with boiled water. Place in the refrigerator for two hours. Before serving, add sour cream to the okroshka and sprinkle with herbs.

16. Fish okroshka with cucumber brine.

You will need 1.25 liters, cucumber pickle 1 cup, boiled finely chopped fish 1 cup (tench, perch, pike perch or cod), boiled carrots 2 pcs., boiled potatoes 2 pcs., fresh green onions, onions 1 head, 2 cucumbers, 3 boiled eggs, lemon, sour cream, salt to taste. Also tarragon 2 tbsp. spoons of parsley and dill.

It is better to boil the fish in advance and remove it from the bones. Finely chop the vegetables and mix with the fish. Next you need to do the refueling. To do this, you need to mix chopped parsley, dill, finely chopped onion and tarragon with brine. Place fish, vegetables in a saucepan or any deep enough container and pour dressing over it all. Let it brew a little and then add kvass, salt and pour in lemon juice. Lastly, add sour cream to the okroshka and mix everything thoroughly.

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Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word “crumb”. The ingredients in it can be boiled meat of one or several varieties, fish, fresh or boiled vegetables, salted mushrooms and herbs.

Russian white kvass has traditionally always been used as a dressing. Unlike bread, it should not be sweet.

And recently they began to cook with kefir, and with yogurt, and with whey, and with sour cream, with and without the addition of water. Birch kvass, unsweetened kombucha, mineral water, cucumber pickle and even beer can also be used as a liquid component.

To thicken and add extra flavor, this cold soup is seasoned with sour cream and mayonnaise is added.

In the summer, it is simply unthinkable to imagine any Russian table without this cold soup. I know families where, throughout the entire season, it simply does not translate into the kitchen. There are always chopped ingredients and kvass or kefir for them in the refrigerator.

Although I must say that it is prepared not only in Russia. Precisely, prepared with kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and we always prepared this dish (chalop in Uzbek) only with kefir, or stirred thick syuzma with water and used it as a dressing.

Now this cold kefir soup has firmly established itself in Russia. And it is being prepared more and more often. And this is no coincidence; it turns out very tasty. However, like any other type of okroshka.

If you have kvass and pre-cooked meat and vegetables, then preparing this cold soup will not take more than 15 minutes.

We will need:

boiled beef - 300 gr
boiled potatoes - 3 - 4 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
kvass - 1.5 liters

Preparation:

In the old days, this summer dish was usually prepared from the meat that was left over from previous dishes. And often among the ingredients in ancient recipes you can find the meat of boiled pig, turkey and black grouse. Now, in addition to meat, they cook it with sausage and chicken.

Today we will use boiled beef. Although there are also recipes where you can find fried meat, and this is also allowed.

Or you can cook it with different types of meat.

1. And so, our beef has already been boiled and cooled in the refrigerator. Chilled meat will be easier to cut.

You can cut the ingredients either into cubes or into short strips (1.5 - 2 cm). Choose the method at your discretion.

Cut the beef into cubes. This is the cutting method I choose.

2. Potatoes and eggs also need to be boiled in advance, cooled and cut into cubes.

3. Cut and chop the green onions. Leave half the onion and grind the other half with salt until juice appears.

4. Cut the cucumber into cubes. If it has a thick peel, then it is best to peel it.

Combine ingredients.

5. Chop parsley and dill.

6. Add mashed green onions, chopped parsley, mustard, sugar and salt to the sour cream. Mix everything thoroughly.

7. Then dilute the sour cream with a small amount of kvass and add all the other chopped ingredients.

8. Place in the refrigerator for at least half an hour, or better yet longer, so that all the ingredients exchange juices and the cucumbers are lightly salted.

9. Then take it out and add the remaining kvass and dill.

10. Pour into plates and serve. Place additional sour cream on the table; if you wish, you can always add it.

You can also use radishes in the recipe. Add it as desired.

If you are preparing okroshka for a reserve, for several times, then it is better not to dilute it with kvass all at once. Let it sit in the refrigerator as it was placed in the beginning. And when serving, add kvass with dill to each plate.

Adjust the amount of kvass added yourself. Everyone prefers this dish in different thicknesses. Some people like the spoon to stand in the soup, while others like it to be thinner.

The same applies to mustard; it should also be placed on the table. If desired, for a sharper taste, everyone can add it themselves.

Classic okroshka on kvass with sausage

Today, perhaps, this method is one of the most popular of all available. And this is understandable; there is no need to boil the meat in advance. And sausage is sold in each of the meat departments. Therefore it is very convenient. After work on Friday, I ran into the store, bought everything I needed, and went to the dacha. And there you can easily and simply prepare this cold Russian soup.

I already wrote how to cook it in one of the articles. Therefore, today we will focus on the recipe with kvass.

We will need:

sausage – 300 gr
boiled potatoes - 3 - 4 pcs
boiled eggs - 4 - 5 pcs
fresh cucumbers - 4 pcs (medium)
green onion - 100 gr
parsley, dill - 50 g each
radishes – 250 gr
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
mustard - 0.5 teaspoon (or to taste)
kvass - 1.5 liters

To prepare the dish, you need to decide on the choice of sausage. Well, firstly, it’s better to buy it of good quality. The more expensive the sausage, the more meat it contains. We only need 300 grams, so the difference between buying it more expensive or cheaper will be a very insignificant amount.

Not long ago, I heard the following remark: “Why use expensive sausage? After all, you won’t even notice what it is like in the dish!” I won't even comment on this remark. In the end, choice is always a personal action for everyone.

Secondly, it should not be greasy. You can choose varieties such as “Doctorskaya” or “Ostankinskaya”.

You can also cook with smoked or semi-smoked sausage. Among my friends there are people who like to cook a dish with just such sausage. And some also use semi-smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!

But again, choose only good quality sausages.

Preparation:

1. Cut boiled potatoes and eggs, as well as cucumbers and sausage into cubes or short (1.5 - 2 cm) strips.

One of my good friends grates some cucumbers and chops some. Okroshka turns out thicker and more flavorful. Try it, maybe you will like this method too.

2. Grind green onions and parsley with dill.

3. Mix sour cream with sugar, salt and mustard.

4. Combine all ingredients and mix them with sour cream. Add a little kvass and place in the refrigerator to steep for at least 30 minutes.

5. Then put the cooled mass into portioned plates and pour in the required amount of kvass, depending on how you like it - thicker or thinner.

Place additional sour cream and mustard on the table so that everyone can add as much as they want.

If desired, mayonnaise can also be added to the okroshka, so it becomes more nutritious. But this is no longer a classic method, since mayonnaise came into our lives not so long ago. At least not like the recipes for this cold soup themselves.

Video on how to prepare cold summer soup with kvass

We made this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also watch the entire cooking process.

The resulting okroshka is simply divinely delicious. On a hot summer day, this is the best dish for a meal.

As you can see, the recipe itself is nothing special, but a few small recipes help make an ordinary dish truly delicious.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are already a lot of interesting recipes on the channel, and more are being added. So click on the bell so you don't miss them.

Recipe for okroshka with kefir and water

Cold kefir soup can be prepared with any meat. It can be boiled or fried beef or pork, chicken or sausage, or smoked meat.

I already talked about it in one of the articles. Today let's cook it with boiled meat.

We will need:

boiled meat - 350 gr
cucumbers - 3 - 4 pcs
radishes - 250 g (optional)
boiled potatoes - 4 pieces
boiled egg - 5 pieces
greens dill and parsley - 100 g each
green onion - 100 gr
salt - 1 tbsp. spoon
kefir - 1.25 liters
sour cream - 1 glass
boiled chilled water - 2 liters

Preparation:

1. Boil the meat in advance and cool in the refrigerator. Once cooled, it will be easier to cut into cubes. Well, cut it, of course.

2. Also cut cucumbers, boiled cold potatoes and eggs into cubes. Try to cut everything into the same cubes so that the appearance of the dish is aesthetically beautiful.

You can cut it not into cubes, but into short strips. It's a matter of taste here.

3. Also cut the radishes. Not everyone likes it in a dish, so we add it as desired. Its color will be positive along with the white and green present.

On the second day, the radish will lose its color, but will give the dish the necessary spiciness. I always add it to this dish and have already taught it to many of my friends who previously did not like to do this.

Mix all chopped ingredients.

4. Chop the onion and chop the herbs, removing any rough stems.

5. Pour the mixture with kefir and sour cream, add salt and leave in a cold place for 30 - 60 minutes so that all ingredients are slightly sour and salted.

6. Pour in cold boiled water, which you boil in advance and cool in the refrigerator.

The finished okroshka can be poured into plates and eaten with pleasure.

There are options here, however.

I like to pour water and kefir over the entire chopped mass at once. I cook a lot, usually a five-liter pan. It lasts us two days. So on the second day, when it sours slightly, it becomes even tastier.

But many people store the cuttings separately, and the water and kefir separately. And mix everything immediately before use.

There's no telling which is better here. It turns out differently for everyone. Therefore, try cooking once according to the first option, and the second time - according to the second. Try it and decide which option you like best. This is how you will cook later.

The same applies to the meat component. Add the meat you prefer, or just what you have in the refrigerator. It turns out very tasty if you add two or three different types of meat products and chicken.

It is very tasty to serve this cold soup with black bread and fresh garlic. Eat directly as a bite. As I write now, I feel a taste of all this pleasure. And at least now I’m ready to go to the kitchen to cook.

Cold soup with whey and kefir

On a hot summer day, what could be better than cold okroshka! Sometimes you return home from work in a crowded transport, and all you can think about is only about her!

And if you have taken care in advance, and there are chopped and mixed ingredients waiting for you in the refrigerator, and there is also whey and kefir, or sour cream, or just whey, then consider that your most ardent wish will come true almost instantly as soon as you cross the threshold of your home.

In fact, there is nothing new in preparing summer soup with whey. Everything is done exactly the same as in the other options, and all ingredients are used in the same proportions. The only thing is that serum is used as a liquid base. If desired, add kefir or sour cream, or the same mayonnaise.

In order not to repeat myself in recipes, I decided to include a recipe video in the article. Watch a short video about how this is done.

This is how simple and easy it is to prepare a delicious cold soup that is just a hit! on a hot summer day!

And you can always buy whey in the store, or prepare it yourself. Preparing it is also not difficult. First you need to make curdled milk by fermenting the milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then you need to warm it up, it will begin to curdle and at the same time the whey will snap off.

Then place the contents in a colander lined with gauze. And wait until the serum drains. Cool it first at room temperature and then in the refrigerator.

Pleasant to the taste, with a slight sourness, the cold whey is ready for use. You can simply drink it, or use it, as in our recipe.

Diet okroshka made with kefir and mineral water with chicken fillet

Typically, chicken breast or fillet is used to prepare this option. This meat is practically lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you don’t add potatoes to the ingredients.

We will need:

chicken fillet - 2 pcs (250 - 300 g)
fresh cucumbers - 4 pcs.
radishes - 200 gr
green onions - 100 gr
parsley, dill - 50 g each
eggs - 4 pcs
kefir - 1 liter
mineral water -0.5 liters
salt - to taste

Preparation:

1. Boil chicken fillet or breast in salted water. For taste and aroma at the end of cooking, you can add a little chicken spices and bay leaf to the broth.

2. Remove the fillet, let the broth drain and place the meat in the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces; the fibers will fray and fall apart. But cutting it cold will not be difficult.

Cut the fillet into cubes of approximately 1cm sides.

3. Cucumbers, eggs and radishes are also cut, it is desirable that all the cuts are the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish some spice, and can be used instead of mustard.

I prefer to add radishes to this kefir dish rather than mustard. Its taste, as well as color, brings pleasant taste and visual notes.

Anyone who doesn’t like this vegetable can exclude it from the recipe and not add it to the dish!

4. Also cut the green onions and parsley with dill into smaller pieces. It is better to remove rough stems from greens. They will not be combined in a dish with tender chicken fillet.

5. Mix all ingredients and pour kefir over them. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Add about 0.5 tablespoon of salt, maybe a little less.

When the okroshka has infused and slightly fermented, you can taste the presence of salt and add additional salt.

6. When ready, remove and place the mixture on plates. Add mineral water according to your taste, as you like. Also add salt if necessary.

Mineral water can be used both with and without gas. It will be delicious either way. If you don’t have mineral water, you can just add regular boiled and cooled water. It is added at a rate of two to one. For a liter of kefir - 0.5 liters of water.

After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the required amount of water to the pan, even if you are going to store it. But you can simply store the mixture and add the right amount of water each time. This is at your discretion.

It should be noted that when it is infused, it becomes tastier. All ingredients are soaked in acid from kefir and, as it were, additionally salted.

Personally, I like it on the second day. It develops a slight pungency, precisely from the fermentation processes that occur in it.

In general, this okroshka turns out very tender and tasty! Even after brewing, chicken fillet has its own unique taste. And the pieces of meat remain intact and unharmed.

As we remember, we prepared a dietary version, but if you add potatoes and a couple of spoons of mayonnaise, then the cold soup will turn out to be quite satisfying and nutritious.

Recipe for okroshka on water with mayonnaise

Sometimes you come to the dacha, and it seems like everything is there for okroshka, except for the most important thing - kvass and kefir. So what should I do? Don’t refuse such pleasure on a hot summer day. And that's when mayonnaise comes to the rescue.

And although many are against such a replacement, not only that, as soon as the conversation turns to mayonnaise, they immediately begin to wave their hands, saying it’s wrong, it’s very filling, and so on...

But after trying the prepared dish, all objections immediately disappear and they ask for more.

We will need:

boiled meat or sausage - 300 g
fresh cucumber - 4 pcs (medium)
boiled potatoes - 4 pcs
boiled egg - 4 - 5 pcs
lemon - 0.5 pcs
green onion - 100 gr
dill - 50 gr
parsley - 50 gr
mayonnaise - 200 gr
sour cream - 200 gr
cold boiled water - 2 -2.5 liters
salt - to taste

Preparation:

For the recipe, you can use either sausage or boiled meat. If you cook with sausage, buy only good quality sausage. This has already been discussed above. This cold soup will be very tasty from semi-smoked sausage. Therefore, if you have one at hand, feel free to put it to work.

1. Boiled meat or sausage, chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.

Everyone cuts differently, and I like to cut ingredients not very coarsely. Thus, all the cuts are better saturated with liquid dressing, slightly fermented, and the dish itself turns out tastier.

2. Cut boiled potatoes, eggs and cucumbers into the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.

3. Chop the green onions, remove coarse stems from the greens and chop. Mash the green onions slightly in your hands, but try not to let them lose their shape too much.

4. Combine all ingredients and mix, add salt to taste.

5. If you immediately eat everything you have prepared, then add mayonnaise and sour cream, mix everything and put it in the refrigerator for 30 minutes. Then take the mixture out, place it on plates and add cold water to each person to the desired degree of thickness. And also squeeze the juice from half a lemon. Stir and eat.

If you are preparing in reserve, then you do not need to mix with mayonnaise and sour cream right away. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this immediately before use. You need to mix thoroughly so that all the mayonnaise and sour cream don’t float around in the okroshka in lumps.

6. Sometimes keep the onions and herbs separately, and add them directly to the cup when you are ready to eat. In this case, they believe that the onion gives off an unnecessary smell and taste, so they add it at the last moment.

Maybe, as they say, “the taste, the color...” Personally, no extra smell bothers me.

7. Sometimes they also freeze ice and add cubes directly when serving. Best served with black bread and fresh garlic on the side.

The recipe, as you may have noticed, uses both mayonnaise and sour cream. But in general, if you want, you can use only one mayonnaise. But in this case, lemon is required or you can replace it with water and vinegar.

To do this, mix a small amount of cold boiled water with vinegar and stir. The water should taste slightly sour.

This is our recipe.

Cold kefir soup for weight loss

And this is another recipe that definitely won’t make you better. And if you eat such cold soup two or three times a week in the summer, you will also lose weight.

Cold tarator soup is prepared in a similar way in the Balkans.

We will need:

cucumber – 2 – 3 pcs
dill - 0.5 bunch
parsley - 0.5 bunch
garlic - 1 clove
walnuts - 2 pcs.
kefir - 1 liter
salt - optional and to taste

Kefir can be replaced with yogurt or matsoni.

Preparation:

1. Peel the cucumbers and grate them on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be formed.

2. Pass the garlic through a press. If you already have fresh garlic, it is better to use it; it is stronger and more aromatic than old garlic.

3. Wash the greens, dry them, cut off any rough stems and chop them as finely as possible. If you like cilantro, you can use it instead of parsley.

4. Place all ingredients in a suitable container and pour in kefir. Stir and let stand in the refrigerator for at least 30 minutes.

If you want, you can add salt to taste. But it is better not to use salt.

5. When you eat, crush the nuts and sprinkle them on top. If you eat this okroshka 3 times a day, you can lose up to 1 kg per day.

Also, thanks to this cold soup, it is very good to arrange fasting days.

Country prison with radish

Nowadays, few people prepare such a curiosity, but in the old days many peasant families ate it quite often. This is a very simple, and one might even say artless, dish to prepare. It was often prepared during Lent, because despite its simplicity, it is quite filling and nutritious.

And this is no coincidence, because it contains bread, hence its other name - cracker. And I found another name for this dish, and it’s called “murtsovka.” That's how interesting!

This version of cold soup is prepared for one time, you eat it and that’s it, no reserve. It's all about the radish; if it sits in kvass or water for a long time, it becomes tasteless. And the bread will leaven, and it won’t be soup, but porridge.

In general, tyurya, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we add radishes here, and we will get a prison with radishes and bread.

We will need:

black bread with crusts - 400 gr
onions - 2 heads
black radish - 1 piece
grated horseradish - 2 tbsp. spoons
vegetable oil - 3 tbsp. spoons
white or bread kvass - 2.5 cups
salt, pepper - to taste

Preparation:

1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name “crusher”.

2. Pour in oil and stir.

3. Cut the onion into small cubes. If you don't want too much bitterness, replace the onions with green onions. This is perfectly acceptable in the recipe. If desired, you can also add fresh herbs, such as parsley or dill.

4. Grate the radish. But don’t mix it with the rest of the ingredients just yet.

5. Mix bread, onion, grated horseradish. Salt and pepper.

6. Place on a plate and pour kvass over it. Add as many radishes as you wish. Taste to see if there is enough salt. If not, then add salt to taste.

Eat immediately.

This is such a simple old Russian dish. Nowadays, few people cook it. But I remember that my husband’s family prepared such a dish, and I even had a chance to try it. I’ll say right away that my opinion is that the usual cold soup we are used to is still better and tastier.

But for lovers of old Russian cuisine, this recipe may be interesting and useful.

These are the recipes collected in today’s article. As you can see, there are quite a lot of options, and even more variations. The main thing is that we tried to consider as many of them as possible. And now the choice is yours.

Very soon the long-awaited warm summer days will come, and then okroshka will become dish No. 1 on many tables. We will cook it often and a lot. That's when all the options and variations come in handy.

And there are actually quite a lot of them. And the next article will be written about numerous recipes for cooking with kvass.

And for those who are preparing okroshka today, bon appetit!

There are many options for preparing okroshka. Some make it with kvass, some with pure kefir, yogurt, mineral water and even water with vinegar, but in our family they make okroshka with serum, prepared from kefir.

For okroshka, we have a special seven-liter saucepan, since this dish in our family belongs to the category of everyone’s favorite and quickly eaten, so the amount of food will be given based on this volume. Usually it takes 40 - 60 minutes to prepare. The time depends on how quickly the whey is cooled. Let's begin.

We will need:

1. 3 liters of kefir (take the most common one);
2. 6 medium potatoes;
3. 7 hard-boiled eggs;
4. Fresh cucumbers - 4 pcs;
5. A bunch of green onions;
6. Boiled sausage – 500 g (usually we take “Doctorskaya”, or “Molochnaya”);
7. Mayonnaise.

First of all, we set the kefir, potatoes and eggs to boil.
Pour three liters of kefir into the pan, dilute with one liter of plain water, mix and put on fire. Don’t forget to periodically look into the pan and stir the kefir so that it doesn’t « ran away».

Next we set the eggs and potatoes to boil.

Let the whole thing cook for now, and we will start cutting the rest of the products. If you ever made Olivier salad, then everything for okroshka is cut this way.

Cut the cucumber lengthwise into 4 - 5 slices (depending on size), then cut these slices in half, and then finely chop them. The thinner the cucumber, the more flavor it gives to the okroshka, and if the skin is thick, then cut it off.

Cut the sausage into small cubes.

All that remains is to prepare the green onions and wait for the kefir to start boiling.

As soon as the cap begins to rise, this means that the kefir has begun to boil and divide into whey and cottage cheese. Don't miss this moment, otherwise you will have to wash the pan and stove.
Now you need to reduce the heat and do not let the cap rise, stirring with a spoon.

When the kefir boils, the cap will come off, and in the pan you will see whey and cottage cheese. Let them simmer for about two more minutes, then remove.

The pan must be placed in a cold place to cool the resulting whey. We always refrigerate the whey in the bathroom, i.e. pour water and place the pan with the lid open.

During this time, the potatoes and eggs should already be cooked, which means we chop the potatoes, having previously peeled them. We cut the potatoes, like cucumbers, lengthwise into three parts, where we divide each part in half, and then cut into cubes. True, it is not always possible to cut potatoes into cubes. It's OK.

When the whey has cooled, it needs to be strained, i.e. separate from the cottage cheese. If you don't have gauze at home, use a bandage. Stretch the bandage as shown in the photo and drain the serum into a suitable container.

When you're done, the curd should remain in the pan, even if a little gets into the whey - this is normal. Since we will still add a little cottage cheese to the okroshka.

Now you need to squeeze the whey out of the remaining cottage cheese in the pan. You can do this procedure through gauze or a bandage, or you can simply squeeze it out with your hands. Whichever is convenient for you.

After squeezing, place the resulting balls of cottage cheese on a plate, and in addition to the okroshka you have delicious homemade cottage cheese. Add sour cream or milk to it, you can sprinkle it with sugar or jam to your liking and...! Got a little distracted.

Leave a little cottage cheese at the bottom of the pan with whey; it will give the okroshka a piquant flavor.

Pour the whey back into the pan, add all the ingredients and crumble the eggs. You can chop with a knife or use a device like mine, but there is one caveat - after each pressure, roll the egg so that the pieces are not too long.

Add herbs, salt, mayonnaise, and stir the okroshka until the mayonnaise dissolves in it. In general, it is better to add mayonnaise and salt in portions, gradually bringing the okroshka to the desired taste. Add another 2 - 3 tablespoons of cottage cheese - it won't hurt.

Now that the okroshka is ready to eat, you can quench your thirst and hunger. But still be patient, and after the first snack, put the okroshka in the refrigerator for 2 - 3 hours so that it cools down, and during this time the food saturates it with its taste and aroma.

And when, after this time, you try the okroshka again, you will feel the difference.

And if you have any questions, be sure to watch this video.

Bon appetit!
Good luck!

Okroshka is an ancient dish of Russian cuisine, the name of which comes from the verb “to crumble”. The recipe for this cold soup has been mentioned in literary sources since the 18th century. Since its inception, this dish has been constantly supplemented and improved. If initially okroshka was prepared as a mixture of meat or fish, vegetables and pickles (pickled cucumbers and mushrooms), seasoned with white kvass and sour cream, then gradually the recipe for the dish changed a lot. Today, as a rule, it includes boiled meat, potatoes, eggs, fresh vegetables and a large amount of herbs. Not only kvass is already used as a dressing, but also whey, kefir, other fermented milk drinks and mineral water.

Recipes for delicious okroshka are presented in our article. We suggest preparing each of them and choosing one worthy of your table.

Any recipe for delicious okroshka can always be changed and supplemented with other ingredients to your liking. This rule should be followed when preparing this original Russian dish. When preparing ingredients, you should adhere to the following recommendations:

Potatoes for okroshka can be boiled in their skins or baked in the oven with their skins on. In this case, any cooking method will do.
It is preferable to use meat instead of sausage. Good okroshka is made from tender domestic pork, beef and poultry.
From fresh vegetables, you can use both cucumber and radish, which will make the taste of cold soup more piquant.
If you need to add a little heat, season the okroshka with black pepper or mustard.
You can add any greens in large quantities. To make the taste of the soup more rich, it is recommended to grind finely chopped dill, parsley and onion in a mortar with salt until juice forms, and only then add to okroshka.

Delicious classic okroshka: recipe

Initially, kvass was used as a base for cold soup. We suggest preparing this recipe for the most delicious okroshka, which is considered a classic, below.

Step-by-step preparation of the dish is as follows:

It is good to cool white or bread kvass. Leave it in the refrigerator until the rest of the ingredients for the dish are chopped.
Boil any meat (200 g) with spices to taste. At the end of cooking, add salt. Then cool and cut into small cubes.
Boil potatoes (3 pcs.) in their skins, wait until they cool down and cut into pieces in the same way as meat.
Boil eggs (4 pcs.) in water with salt, cool, peel and chop into cubes.
Finely chop the cucumbers and radishes.
Chop the greens (onion, parsley, dill) in the same way.
Mix all chopped ingredients in one bowl. Divide the resulting mass into plates, pour cold kvass and add sour cream to taste. Salt as desired.

Recipe for delicious okroshka with kefir

Finding delicious homemade kvass for classic okroshka is not so easy. Therefore, when preparing cold soup, many housewives try to replace it with fermented milk products, for example, whey, ayran or kefir. It is the last ingredient that is used in the following recipe.

The most delicious okroshka with kefir is prepared in the following sequence:

Potatoes and eggs (3 pieces each) are boiled in salted water, cooled and cut into cubes.
Greens (onion, dill) are chopped.
Fresh cucumbers (2 pcs.) and radishes (10 pcs.) are cut in the same way as potatoes and eggs.
Boiled meat (300 g) or ham is finely chopped.
All ingredients are mixed in a saucepan and poured with kefir (1 l). Salt, mustard and pepper can be added to your taste.

Okroshka with kvass

This recipe will appeal to all spicy lovers. This okroshka has a sharp taste due to the use of kvass as a liquid ingredient, as well as a piquant spiciness due to mustard dressing. The list of other components remains virtually unchanged.

The recipe for delicious okroshka with kvass is as follows:

Potatoes and eggs (4 pieces each) are boiled until tender.
Beef (300 g) is boiled with spices for about 1.5 hours, cooled and cut into strips.
Potatoes, egg whites and 2 fresh cucumbers are cut into cubes.
Any greens to taste are chopped (large bunch).
Prepare a spicy dressing from mustard (1 tablespoon), boiled egg yolks and salt to taste. A few tablespoons of sour cream are also added here.
The chopped ingredients are mixed in a saucepan and poured with kvass (1 l).
Okroshka is poured into plates, after which a spoonful of mustard-sour cream dressing is added to each.

Okroshka on kefir with mineral water

If there is no kvass in the refrigerator, then do not be upset. Highly carbonated mineral water will help replace this ingredient in okroshka. The sharp and piquant taste of the dish is achieved thanks to a special dressing based on egg yolks, mustard and lemon juice.

A delicious okroshka is prepared using kefir and mineral water according to the following recipe:

Boil in the skins, cool, peel and chop 4 potato tubers into small pieces.
Perform similar steps with chicken eggs, but only the whites should be chopped, and the yolks should be left for dressing.
Boil the meat with spicy spices, onions and carrots.
Chop the greens and a couple of cucumbers.
Combine all ingredients together.
Prepare a dressing based on hot mustard (1 tablespoon), lemon juice, salt and 4 yolks from boiled eggs. Add a few tablespoons of mineral water and mix well.
Pour chilled mineral water (1.5 liters) over vegetables, herbs and meat. Add kefir to taste (about 500 ml).
Pour the okroshka into bowls and add the dressing.

Recipe for okroshka with shrimp

Do you want to try something unusual and exotic? Prepare okroshka with shrimp, although it has almost nothing in common with the classic dish. Instead of cucumbers and radishes, tomatoes are used in cooking, which taste great with shrimp.

R The recipe for delicious okroshka involves the following step-by-step preparation:

The shrimp are boiled until tender in boiling salted water. Then they need to be cleaned and, if necessary, cut.
Tomatoes (3 pcs.) cut into cubes.
Boiled eggs (5 pcs.) are crushed in the same way as tomatoes.
Green onions and dill are also finely chopped (a bunch at a time).
All ingredients are mixed in one bowl with mayonnaise. Add salt and pepper to taste.
Next, pour water (1500 ml) into the resulting “salad” and squeeze out the juice from one lemon. Okroshka with shrimp is ready. It will taste even better if you use chilled and purified mineral water.

How to cook okroshka with sour cream?

A very tasty cold soup can be prepared from seemingly incompatible ingredients. The filling for the chopped main ingredients is prepared from water and sour cream, and the result is a very tasty okroshka.

All products for cold soup are practically no different from those presented in previous recipes. You will need several potato tubers, boiled eggs, meat, sausage, ham or sausages, cucumbers and radishes, as well as a large amount of various greens. The filling is prepared from two liters of cold boiled water and 500 ml of sour cream. The ingredients are mixed well, salt, pepper and mustard are added to taste. After this, the filling is poured into a mixture of eggs, vegetables and meat.

For many people, this is the best recipe for delicious okroshka. Water and sour cream make the dish tender, perfectly quenching both thirst and hunger in the summer heat.

Whey okroshka recipe

Many housewives, thinking about what to replace kvass in okroshka, are not even aware of the possibility of using this product. Meanwhile, whey is a very high-quality and healthy alternative to the famous bread drink.

According to the recipe, a very tasty okroshka is prepared as follows:

Potatoes (4 pcs.), eggs (7 pcs.), meat (500 g) are boiled until tender.
All ingredients are cooled, if necessary, peeled and cut into cubes or otherwise.
Fresh cucumbers (2 pcs.) and herbs are also chopped.
After this, the filling is prepared, on which the taste of the dish depends. To do this, add 200 ml of sour cream, salt to taste, as well as mustard and lemon juice to the cooled whey. The prepared filling should have a pleasant sour-salty taste.
The whey filling is added to the other ingredients, after which the okroshka is mixed and served.

Okroshka with mineral water

If there is no kvass or kefir in the refrigerator, but only a bottle of cold mineral water, you can easily prepare a delicious summer soup that will be a real salvation in the heat. This dish is prepared from already familiar ingredients. Firstly, these are potatoes, boiled in their skins or baked in their skins, peeled and cut into cubes or cubes. Secondly, these are diced eggs. Thirdly, boiled meat. Fourthly, greens, several fresh cucumbers and radishes are added to the okroshka if desired.

All chopped ingredients are combined in one deep bowl with pouring. To prepare it, carbonated mineral water (1.5 l) is mixed with mayonnaise (100 g), salt, mustard, lemon juice and other spices to taste. Recipe for delicious okroshka with mineral water allows you to prepare a dish in a hurry. However, the taste of this cold soup is in no way inferior to the classic version of preparation.

Okroshka with sausage

Most housewives traditionally use either boiled meat or boiled sausage when preparing this dish. We suggest you deviate a little from the rules and prepare an unusual cold soup. It uses smoked or semi-smoked sausage (about 400 g) as an original ingredient. Okroshka turns out unusual, but very tasty.

Potatoes, eggs and other ingredients are prepared similarly to previous recipes. Kefir or kvass (1.5 liters) is used as filling. Before adding to sliced foods, they must be well cooled. Other ingredients are added to okroshka to taste, for example, sour cream, salt, citric acid, mustard. Cold soup with a smoked aroma and taste is poured into bowls and served to the table.

Lenten okroshka recipe

The obligatory ingredient of this traditional dish is meat or sausage. But if you adhere to church fasting, you will have to give up these ingredients.

The recipe for delicious okroshka (lenten) is as follows:

First of all, prepare boiled water and cool it well.
Finely chop boiled potatoes, cucumbers, radishes and herbs. Neither eggs nor meat are used in preparing Lenten okroshka.
Additionally, lettuce leaves torn by hand are added.
Green onions are chopped and ground in a mortar until juice forms.
The prepared ingredients are poured with chilled water and seasoned with lean mayonnaise, soy sauce, citric acid, salt and pepper.
The finished Lenten okroshka is placed in the refrigerator for half an hour, after which it is safely served to the dinner table.

Culinary historian Olga Syutkina shared a very interesting old recipe for okroshka without potatoes for the “Second and Compote” program. It turns out that Vasily Levshin first mentioned it at the end of the 18th century. When I read it, I had doubts about the taste, and not only among me, but also among my household (I read it out loud). I've been nurturing the recipe for a long time and now I've decided... I'll share it with you, but now a few words about the taste...

The taste is amazing, despite the composition, although if you look at it, the composition is wonderful, it’s just unusual for us. When we hear the word “Okroshka”, we immediately imagine sausage, eggs, potatoes, kvass. But in this recipe everything is different! Only kvass!

Okroshka without potatoes turns out to be hearty, meaty, with a pleasant taste and a refreshing effect. If you have doubts, but want to, cook with confidence, you will be satisfied.

Prepare the necessary ingredients.

Cut pickled or fresh cucumbers into strips. Remove the pits from the plums and cut them into several pieces.

Finely chop the washed green onions.

Combine everything in one bowl and “trample it with a spoon,” that is, crush it. This is necessary so that the ingredients release their aroma faster.

The next stage is cooking the meat. Here the choice was great: the meat of four-legged animals, domestic or wild birds was used (turkey or black grouse meat was considered the best). The meat left over from the evening meal was fried. If the meat is on the bone, then it must be cut off and “fractionally” chopped, that is, finely.