A treat for a festive and everyday table - okroshka in lemon water with sausage and sour cream at home. Step by step recipe with photo and video recipe.
Okroshka is familiar to everyone from childhood. This is probably the most popular summer cheap soup, because there are many greens and vegetables in the markets and supermarkets that are not expensive. There are a lot of variations in cooking okroshka. Someone cooks it on kvass, someone on beer, someone on mineral carbonated water, someone on kefir … And I will cook it on ordinary filtered water with the addition of lemon juice instead of the usual citric acid. As a meat component, I have the most delicious boiled sausage. But if desired, replace it with any boiled meat to taste. Then I recommend using the broth in which it was cooked to dress okroshka.
I fill okroshka with sour cream. There must be a large amount of it in order to have a rich taste. Therefore, do not spare sour cream, and if you like mayonnaise, add it too. Other ingredients for the recipe are a classic set of ingredients: fresh cucumbers, potatoes, chicken eggs, fresh aromatic herbs. Serve okroshka in lemon water to the table only chilled. You can prepare frozen green cubes for this in advance.
- Caloric content per 100 g - 173 kcal.
- Servings Per Container - 4-6
- Cooking time - 1 hour 45 minutes
- Potatoes - 3-4 pcs.
- Lemon - 0.5 pcs.
- Chicken eggs - 4 pcs.
- Sour cream - 250 ml
- Parsley - medium bunch
- Fresh cucumbers - 2 pcs.
- Dill - medium bunch
- Milk sausage - 250 g
- Salt - 1 tsp or to taste
- Green onions - bunch
- Water - 3 l
Step by step cooking okroshka in lemon water with sausage and sour cream:
1. Peel the sausage from the packaging film (it is usually not edible) and cut into cubes with sides about 5-7 mm. You can take dairy sausage, doctor's one, or replace it with boiled or smoked chicken breast.
2. Wash the potatoes thoroughly before cooking. Place the peeled tubers in a saucepan of salted water and simmer in their uniforms over low heat. The salt will help keep the potatoes from cracking during cooking. Do not overcook it to keep the tubers intact. Therefore, watch the degree of readiness of the potatoes. To cook it evenly, choose the same size tubers. If they are of different sizes, then the small tubers will boil, and the large ones will still be raw. After 20 minutes, check the readiness with a wooden skewer.
After boiling, pour cold water over the hot potatoes for 1-2 minutes so that they cool faster and easier to peel. After that, immediately start cleaning it. Pull the skin of the potato with a light movement, it will come off very easily. Cut it into 5-7 mm cubes and send it to the sausage pot.
3. Wash and dry hard and dark cucumbers without wrinkles or soft spots with a paper towel. Cut off the ends on both sides and discard them. Do not remove the seeds, and do not peel off the peel. With the exception, you can do this if the peel is tough or bitter, and the seeds are very large. On a cutting board, cut them into cubes like the previous foods.
4. Hard boil the eggs. To do this, remove the eggs from the refrigerator for 30 minutes before cooking. Wash them and place them in a small saucepan so that they don't roll over or bump into each other when boiling. Cover with cold water so that the eggs are completely covered with water. Salt (for 1 liter of water - 1 tablespoon salt) and cook over low heat for 8-10 minutes. After boiling, rinse them with cold water to make them easier to clean.
Peel the eggs and chop them into 5-7 mm cubes.
5. Wash green onions and chop them as finely as possible.Crush it with a potato pusher if desired to let the juice flow. Then okroshka will be tastier and more piquant.
6. Wash the parsley and dill, dry with a paper towel and chop finely. Send to the pan with all foods.
7. Add sour cream to the pan and mix well. You will get a mass similar to Olivier. Add mustard to the saucepan if desired to add some bitterness to the okroshka.
8. Boil 2.5-3 liters of water and cool to room temperature. Rinse the lemon and squeeze the maximum amount of juice into a pot of water. To do this, prick the lemon peel shallowly with a fork in 5-6 places. Dip the lemon in a bowl of hot water (up to 70 ° C) for 1 minute. Take it out and roll it on the kitchen board, pressing on it with your palm so that the shape deforms slightly.
Cut the lemon in half and press hard enough to drain all the juice. Strain the squeezed juice from the pulp and seeds. You can also place one half of the lemon, cut side down, in a citrus juicer and rotate the fruit around its axis.
9. Pour the prepared lemon water over the vegetables, salt and mix well. Taste and add more salt if needed. Chill okroshka in lemon water with sausage and sour cream in the refrigerator for about 1-2 hours. Serve it with a fresh slice of bread.