The proposed dish will help you cool down and have a satisfying meal in the hot summer. Okroshka on water with mayonnaise and mustard is a delicious and nutritious dish that will delight all eaters. Step-by-step recipe with a photo. Video recipe.
Okroshka is a popular cold soup at any time of the year. It is prepared only with vegetables or with the addition of meat products that add satiety: sausage, ham, lean boiled meat. It comes with kvass, mineral water, kefir whey, sour cream, mayonnaise. Okroshka loves a lot of fresh herbs. All products used must be fresh. The essential components of the okroshka base are fresh cucumbers, hard-boiled eggs, green onions and fresh herbs. Although any vegetables, both raw and heat-treated, are added to it, more often boiling, less often baking.
From a variety of cooking options for this dish, I share a recipe for okroshka in water with mayonnaise and mustard. Mayonnaise adds piquancy and richness to the dish, and mustard - the necessary pungency and appetizing. Sometimes the mustard in the recipe is replaced with horseradish, it gives a special taste and "vigor". Chilled okroshka is served. Therefore, it is filled with cold drinks or diluted, cooled to the desired temperature in the refrigerator.
See also how to cook lean okroshka.
- Caloric content per 100 g - 195 kcal.
- Servings - 6
- Cooking time - 30 minutes for slicing food, plus time for cooking and cooling food
Ingredients:
- Sausage - 300 g
- Parsley - a bunch
- Hard boiled eggs - 5 pcs.
- Boiled potatoes in their uniforms - 4 pcs.
- Mayonnaise - 400 ml
- Boiled chilled water - 3 l
- Mustard - 2 tablespoons
- Citric acid - 1 tsp without a slide to taste
- Cucumbers - 3 pcs.
- Salt - 1 tsp no slide or to taste
- Green onions - bunch
- Dill - bunch
Step by step cooking okroshka in water with mayonnaise and mustard, recipe with photo:
1. Peel the potatoes and cut into slightly smaller sized cubes. The taste of okroshka is influenced by the way the ingredients are cut. Therefore, cut all products into small equal pieces.
2. Cut the sausage to the same size as a potato and send it to the pot next to the potato.
3. Peel and slice the boiled eggs.
4. Wash the cucumbers. Dry with a paper towel and cut like all foods. Although you can grate them if you want. Then the cucumber juice will mix with the liquid component of okroshka and improve its taste.
5. Wash green onions, dill and parsley and chop finely.
6. Add mayonnaise to the saucepan. To refuel it, it is advisable to use the classic one without additives. For a spicy taste, add mustard, and for a pleasant sourness - citric acid, which can be replaced with lemon juice or vinegar. Then salt the food.
7. Stir all the cut foods so that they dissolve well in the okroshka. If the food is poured with water and then mayonnaise is added, it will not stir, but will float in the form of small pieces, spoiling the appearance of the dish.
8. Fill okroshka with cold boiled water. Boil it first and cool it in the refrigerator. You can use mineral water instead of water.
10. Mix okroshka in water with mayonnaise and mustard. Usually it is immediately made in a saucepan so that it has time to infuse. If you prepare it in advance - for example, for the upcoming holiday, cut the food, put it in a saucepan and store it in the refrigerator. And 1-2 hours before serving, put mayonnaise with salt, mustard and citric acid, mix and dilute with cold water to the desired thickness.
See also a video recipe on how to cook okroshka with sour cream.
