With the arrival of spring, cold soups are becoming more and more popular. One of these is okroshka! Today we have a delicious generous okroshka on the menu. Step-by-step recipe with a photo. Video recipe.
Okroshka is a popular dish of Russian cuisine, which can be very simply described - finely chop the food and pour it over with cold liquid. They put a variety of products in okroshka. The most popular are fresh cucumbers, radishes, herbs (parsley, dill, green onions) and boiled potatoes with carrots. Meat products such as boiled or smoked meat, chicken or fish are also added. Okroshka is prepared with various sausages: sausage, sausages, wieners … To enrich the taste, several types and varieties of meat are used. The larger their assortment, the tastier the dish. Usually, meat and vegetables are placed approximately equally. Boiled eggs and sour cream are also an integral part of okroshka.
Okroshka is also filled with various liquid. Unsweetened sour kvass is considered a traditional base, although in the old days it was poured with cucumber or cabbage brine. In addition, they make it on whey, meat broth, mineral water, kefir, tan, ayran, beer, yogurt, brine, and ordinary water. It all depends on the preferences of the chef and the eaters. For piquancy, mustard, lemon juice or citric acid are added to okroshka. And do not forget that okroshka is certainly served chilled. Therefore, before serving, soak it in the refrigerator for at least half an hour.
See also how to cook okroshka with lemon and frozen vegetables.
- Caloric content per 100 g - 189 kcal.
- Servings - 6-7
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes, eggs and broth
Ingredients:
- Meat (any) - 300 g
- Homemade sour cream - 500 ml
- Potatoes - 3-5 pcs. depending on the size
- Salt - 1.5 tsp or to taste
- Green onions - bunch
- Eggs - 5 pcs.
- Cucumbers - 3 pcs.
- Milk sausage - 350 g
- Mustard - 3 tablespoons
- Lemon - 0.5 pcs.
- Parsley - a bunch
- Dill - bunch
Step-by-step preparation of generous okroshka, recipe with photo:
1. Wash the meat, cut off the films with veins and fill with drinking water. Boil water, reduce the noise, turn the heat to the minimum setting and cook the broth for 45 minutes. Season the broth with salt and black pepper if desired 15 minutes before cooking.
2. Boil the potatoes in their skins in salted water and cool. Then peel and cut into cubes about 0.5mm sides.
3. Boil eggs hard-boiled for 8 minutes and chill in ice water. Peel them and cut into 0.5 mm cubes.
4. Peel the milk sausage from the packing foil and cut like the previous products.
5. Wash green onions and chop finely.
6. Remove the boiled meat from the finished broth, cool it and cut into small pieces.
In this recipe, cucumbers and herbs are used frozen. There is no need to defrost them, they will thaw in okroshka. In addition, frozen vegetables will cool the dish faster. If using these ingredients fresh, wash and chop like all ingredients.
7. Combine sour cream, mustard and freshly squeezed lemon juice in a container.
8. Stir the food until smooth.
9. Place all chopped ingredients in a saucepan.
10. Send the sour cream dressing for okroshka to the pan.
11. Pour the broth through a fine sieve into a saucepan so as not to filter out the debris. If there is not enough broth, add boiled drinking or mineral water.
12. Stir generous okroshka and taste it. Adjust the flavor with salt, lemon juice and mustard if necessary. Chill the cold soup in the refrigerator for 1-2 hours and serve it to the table.
See also a video recipe on how to cook okroshka.
