Okroshka … How many meanings this word is. And as soon as they don't cook it, what they just don't add, what they don't pour, how they don't serve it … I propose a recipe for okroshka with kefir and meat broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Okroshka is a wonderful light and healthy first cold national Russian dish. Its cooking options are many and in a variety of interpretations. I want to offer one of my recipes for homemade okroshka. Its classic version is with kvass. But in modern cooking, there are a wide variety of options, for example, with any broth (meat, vegetable, fish), with water, with ayran, with whey, with kefir, or with combined products. In this recipe, okroshka dressing is prepared from kefir and meat broth.
I use boiled meat as meat ingredients, but it can be replaced with any other meat products. Vegetables and greens are usually fresh, but if you have a stock of frozen food, you can use them. This is especially helpful in winter, when cucumbers, radishes, onions, dill, etc. are very expensive. In any case, any okroshka will perfectly satisfy hunger and refresh.
- Caloric content per 100 g - 53 kcal.
- Servings - 6
- Cooking time - 20 minutes for cutting food (plus time for boiling and cooling potatoes, eggs and broth)
Ingredients:
- Potatoes - 4 pcs.
- Eggs - 5 pcs.
- Kefir - 1 l
- Any meat - 400 g
- Cucumbers - 4 pcs.
- Green onions - bunch
- Dill - bunch
- Salt - 1.5 tsp or to taste
- Lemon - 1 pc.
Cooking okroshka with kefir and meat broth
1. Wash the potatoes and boil in their uniforms in salted water. Then cool completely and peel. Cut the tubers into cubes no more than 1 cm in size. There are also options for okroshka, where the products are grated.
2. Dip the eggs into a saucepan with cold water and place on the stove to boil. When the water boils, reduce the temperature to low and continue to cook the eggs for 8-10 minutes. Then transfer them to cold water and leave to cool completely. Then peel and cut into cubes.
3. Rinse the meat, put in a saucepan, cover with water and boil. After boiling, skim off the resulting foam. When the broth is boiled, chill it well. It is better to do this in a day. Place the pot in the refrigerator overnight. If there is frozen fat on its surface in the morning, remove it. Cut the meat into pieces and tear into the fibers.
I advise you to cook the broth from low-fat meats: chicken, rabbit, veal. Don't use pork, beef, or lamb. Then okroshka will turn out too fat.
4. Place all food in a large saucepan. Add chopped cucumbers, chopped green onions and dill there.
5. Wash the lemon and cut it in half.
6. Squeeze the juice out of it into a saucepan with food. Be careful not to get any bones.
7. Pour the ingredients with chilled kefir. I advise him to take a more bold one.
8. Pour in the cooled broth and mix well. Taste the foods and tweak the flavor as needed by adding salt.
9. Pour okroshka into portioned bowls and serve to the table. If you like it very chilled, then put a few ice cubes in each serving.
See also a video recipe on how to cook homemade okroshka on kefir.
