How to cook dietary okroshka with water and sour cream at home? Nutritional value and calorie content. Step by step recipe with photo and video recipe.
In the hot season, okroshka is not only an irreplaceable and cooling soup, but also a tasty and healthy dish. It is prepared quickly, from a simple and budgetary set of products, and in finished form it can be stored for up to several days in the refrigerator. The principle of its use is cold serving. In the summer heat, one plate of okroshka will simultaneously satisfy both hunger and thirst.
In this article, I propose to cook dietary okroshka with boiled chicken and milk sausage, eggs, fresh cucumbers and radishes, lots of greens, and a little potatoes. I took sour cream and water as a base. In this case, sour cream with a minimum fat content of 15%. Okroshka based on vegetables and without heat treatment will give remarkable results in losing weight. You can easily lose weight without feeling hungry in just a couple of weeks. Therefore, be sure to include okroshka in your diet. Light food will cleanse the body of toxins and toxins. And the useful components of okroshka will speed up metabolic processes in the body and suppress appetite. Using it on the second day, those losing weight will feel lightness and a surge of energy.
- Caloric content per 100 g - 122 kcal.
- Servings Per Container - 5-6
- Cooking time - 45 minutes
Ingredients:
- Boiled potatoes - 3-4 pcs. medium size
- Hard boiled eggs - 6 pcs.
- Boiled and chilled drinking water - 3-3.5 l
- Milk or doctor's sausage - 200 g
- Boiled chicken fillet or breast - 2 pcs.
- Fresh radish - 150 g
- Fresh cucumbers - 3 pcs.
- Parsley - a bunch
- Dill - bunch
- Pasty mustard - 1 tsp without top
- Green onions - bunch
- Citric acid - 1 tsp without top
- Salt - 1.5 tsp or to taste
- Sour cream 15% - 300 ml
Step-by-step preparation of dietary okroshka in water and sour cream:
1. Cut the sausage into cubes about 7 mm. Then cut all the products to approximately the same size. You can cut everything larger, for example, into 1 cm cubes, or smaller - into 0.5 mm cubes. The size of the cut of the ingredients is at your discretion.
2. Chop the boiled and chilled chicken fillet. To speed up the cooking process, boil the meat in advance, for example, in the evening. Do not discard the broth, but use it for another dish, such as soup or stew. Alternatively, freeze it in the freezer, and when needed, defrost and cook something.
3. Wash and dry the cucumbers with a paper towel. Peel them of rough skin if desired. This must be done if the peel is bitter. Cut off the ends on both sides and slice the vegetable. If you have any frozen cucumbers left over from winter stocks, grab them. You do not need to defrost the cucumbers, put them as they are. they will thaw in okroshka and additionally cool the dish. But if you are using frozen gherkins, then I recommend adding one fresh cucumber. It will add freshness and aroma to the dish.
4. Wash the radish, dry it with a napkin, cut off the tip on one side and a tail on the other. Cut the vegetable into cubes. Radishes, like cucumbers, can be used frozen with the addition of a few fresh ones.
5. Wash green onions, parsley and dill, dry with a towel and chop finely. Green onions and dill are usually placed in okroshka on the water. But you can always replace these foods to your liking.
6. Chill pre-boiled potatoes in their uniforms completely. Peel the tubers and cut into cubes. If you wish, in order to reduce the calorie content of the dish, you can not add potatoes to okroshka at all.
7. Boil eggs hard-boiled. To do this, dip them into a container of cold water and send them to the stove. After boiling, cook for 10 minutes. Transfer them to a bowl of ice water to cool. Peel and slice. You can use only protein in the recipe if you want to reduce the calorie content of the dish.
8. Place all food in a large saucepan and cover with boiled cold water.
Instead of water, you can fill okroshka with kvass, mineral water and whey. The dish will remain the same low-calorie.
9. Place the mustard in a saucepan.
10. In order for the mustard to dissolve well, I recommend that you first dissolve it with water in a ladle or a small container. And then pour this liquid into okroshka.
11. Next, put the sour cream. If you like okroshka on kefir, then replace sour cream with kefir, okroshka will turn out to be even less high-calorie.
12. Season the dish with citric acid, which you can replace with lemon juice. In the absence of citric acid and lemon juice, you can fill okroshka with water and vinegar.
13. Salt dietary okroshka in water and sour cream, stir and taste. Add salt and citric acid if necessary. In principle, okroshka is already ready and can be served. But I recommend chilling it in the refrigerator for about 30 minutes. It will be infused, cooled and saturated with all the aromas.
