Okroshka is the best first dish for a summer lunch! The recipe for kefir and chicken broth will help you out if there is no kvass at hand. The dish turns out to be both tender and slightly sour. I offer a simple and quick way to prepare it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I think many people know that the name "okroshka" comes from the word "crumble", which corresponds to the essence of the dish. The products are finely chopped, mixed and poured with dressing. That's the whole secret! With outward simplicity, the food comes out tasty and very easy for the stomach. The food is great for lunch in the summer heat. Therefore, it is widespread and popular among the housewives of our country.
But despite the simplicity of the recipe, for the preparation of this dish it is important to know some of the subtleties that will help make it unforgettable. So, use fat kefir, because it will be diluted with broth. But if you cook okroshka only on kefir, then take it fat-free. Since the high-fat drink is very thick, the soup will turn into porridge. Use lean meat. Boiled chicken breast, veal, turkey, rabbit are perfect. No need to spoil the soup with fatty pork or beef. Refuel okroshka 30 minutes before serving. Because if you pour the food earlier, then a long wait can stratify the structure of the dish. And if you eat a dish immediately after refueling, then it will not have time to get enough of the flavors.
- Caloric content per 100 g - 59, 2 kcal.
- Servings - 6
- Cooking time - 30 minutes for cutting food, plus time for boiling broth with vegetables and cooling them
Ingredients:
- Chicken fillet - 2 breasts
- Kefir - 1 l
- Potatoes - 3-4 pcs.
- Cucumbers - 3 pcs.
- Radish - 7-10 pcs.
- Green onions - large bunch
- Dill - bunch
- Eggs - 4-5 pcs.
- Salt - 1, 5-2 tsp
- Citric acid - 1 tsp
Cooking okroshka with kefir and chicken broth:
1. First of all, prepare all the ingredients. Wash the potatoes, put them in a saucepan, fill them with water and put them on the stove to cook. Cook it for about half an hour until soft. Check the readiness with a toothpick, it should enter smoothly. Rinse the eggs, cover with cold water and boil for 8 minutes until a cool consistency. Place them in ice water for easier peeling, and skin the chicken fillets to prevent the broth from becoming greasy. Rinse it, fill it with drinking water and cook for half an hour. After that, remove the meat from the broth and leave it to cool. Place the saucepan with the broth in a bowl of cold water so that it cools faster.
2. Meanwhile, pre-soak vegetables (cucumbers, radishes, herbs) in water. This will especially help slightly wilted fruits and leaves to become beautiful and tight again. It also removes the nitrates they contain. After that, cut the cucumbers and radishes into cubes about 7mm sides and place in a large cooking pot.
3. Eggs, peel, chop and send to the pot with vegetables.
4. Chop green onions and dill and add to food.
5. Peel the potatoes, chop like all previous products and pour into a saucepan. Add chopped or torn chicken breast there.
6. Season the food with kefir, salt and citric acid.
7. Pour the chilled broth next.
8. Stir the ingredients and taste the soup. Add salt or citric acid as needed. Soak okroshka for half an hour and you can serve it to the table. Add an ice cube to each serving, if desired.
See also a video recipe on how to cook okroshka on kefir.
