What Russian does not like okroshka! In the heat, okroshka replaces the first and second, and compote! The dish is light, but satisfying thanks to mayonnaise, and vegetables replenish vitamin reserves. Cooking garlic okroshka in mayonnaise with mustard. Step-by-step recipe with a photo. Video recipe.
Okroshka is a wide variety of recipes based on vegetable ingredients and sour sauce. According to the classic version, it is prepared with medium-fat sour cream. However, modern housewives began to use mayonnaise, which makes cold soup more nutritious and satisfying. Prepare garlic okroshka in mayonnaise with mustard. Thanks to the garlic, the taste of the dish turns out to be unusual and piquant, and the mustard adds zest and makes the stew moderately spicy. With these products, the dish will sound in a new way, and everyone will definitely like it!
Of course, garlic okroshka sounds very strange, but the cold soup turns out to be quite tasty. This is the perfect meal for a hot summer weekend. Precisely for the weekend, since garlic leaves a persistent "aroma" that toothpaste will not get rid of right away. In addition, the dish is not only tasty, but also very healthy and low-calorie. Even though mayonnaise is used. Therefore, you can eat it in unlimited quantities without harm to the figure.
See also how to cook mushroom okroshka.
- Caloric content per 100 g - 205 kcal.
- Servings Per Container - 5-6
- Cooking time - 30 minutes for slicing food, plus time for boiling vegetables
Ingredients:
- Boiled potatoes in their uniforms - 3 pcs.
- Citric acid - 1 tsp or to taste
- Fresh cucumbers - 2 pcs.
- Mineral water - 2, 5-3 l
- Green onions - bunch
- Hard boiled eggs - 4 pcs.
- Mustard - 1, 5 tablespoons
- Milk or doctor's sausage - 300 g
- Garlic - 3 cloves
- Mayonnaise - 300 ml
- Parsley - a bunch
- Salt - 1 tsp or to taste
Step-by-step preparation of garlic okroshka in mayonnaise with mustard, recipe with photo:
1. Peel the sausage from the packaging film and cut into medium-sized pieces. Although the issue of cutting products for okroshka is debatable: there is an opinion that it is better to cut the ingredients coarsely so that the taste of each individual component is felt. But most people prefer small cuts. Therefore, the size of the pieces is determined by the cook. The main thing is that all products are cut to the same size.
2. Peel and slice the potatoes.
3. Wash cucumbers and dry with a paper towel. Cut off the ends on both sides and cut the vegetable to the appropriate size.
4. Eggs, shell and cut.
5. Wash green onions, dry and chop finely.
6. Wash, dry and chop the parsley.
7. Put all prepared ingredients in a saucepan.
8. Combine mayonnaise with mustard and finely chopped garlic.
9. Stir the dressing well.
10. Pour the mayonnaise sauce into the food pan. Add salt and citric acid.
11. Stir the food like an Olivier salad. This must be done before adding water. Since it will not work well to mix okroshka with liquid, and the sauce can float on the surface in small lumps.
12. Pour chilled mineral water into a saucepan and stir. Chill garlic okroshka in mayonnaise with mustard in the refrigerator for half an hour and serve. When serving, add crushed ice to each serving to cool the food.
See also a video recipe on how to cook spring okroshka with sour cream and mustard.
