The basis of a cold soup does not have to be fermented milk products, kvass or mineral water. You can cook no less tasty and more satisfying okroshka with sausage in broth and sour cream. Step-by-step recipe with a photo. Video recipe.
Okroshka with sausage in broth and sour cream is a hearty cold dish, so it is especially popular on a hot summer day. But even in the cool season, it is sometimes very tasty to eat it. Usually okroshka is prepared in filtered or mineral water. However, if you want a more satisfying and nutritious dish, then okroshka should be cooked in broth that can be cooked on any meat: chicken, turkey, beef, etc. Lean pork is also suitable.
In addition to broth, sour cream, tan, kefir, mayonnaise are added to okroshka. The most nutritious and satisfying meal is obtained with sour cream and mayonnaise. There are a great many options for cooking okroshka, and this is one of them. At the same time, all recipes always contain some products that require preliminary heat treatment, namely, potatoes and eggs. Therefore, it is better to boil and cool them in advance, so that when preparing a dish, all that remains is to clean and crumble them. There is also one secret of the dish: to make okroshka tastier, all the ingredients must be taken in a 1: 1 ratio.
See also how to cook meat okroshka.
- Caloric content per 100 g - 295 kcal.
- Servings - 7-8
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes, eggs and broth
Ingredients:
- Meat broth - 3 l
- Potatoes - 3-5 pcs. depending on the size
- Parsley - a bunch
- Citric acid - 1 tsp
- Fresh cucumbers - 3 pcs.
- Salt - 1.5 tsp
- Sausage or ham - 300 g
- Sour cream - 500 ml
- Green onions - bunch
- Dill - bunch
- Eggs - 5 pcs.
Step by step cooking okroshka with sausage in broth and sour cream, recipe with photo:
1. Cut sausage, ham or any other meat product into cubes with sides of about 7-8 mm and send to a large saucepan.
2. Dip the eggs in a container with cold water, boil, boil for 8 minutes over medium heat and transfer to ice water. Refrigerate, changing the water several times, peel and cut into cubes.
3. Pour the potatoes with water, boil and simmer under a lid for about half an hour, depending on the size, until tender. If the skewer easily pierces the tuber, then the potatoes are cooked. Salt it at the end of cooking. the salt tends to soften the tubers, and they can fall apart during cooking. Then chill the potatoes, peel and cut into cubes.
4. Wash the cucumbers, dry with a paper towel, cut off the ends and cut to the appropriate size.
5. Rinse green onions under cold water, dry with a paper towel, chop finely and send to a saucepan.
6. Wash the dill, dry it, chop it and send it to the pan.
7. Wash and chop the parsley as well.
8. Pour sour cream into a saucepan with all the products, salt and add citric acid.
9. Pour the broth into a saucepan through a fine sieve. To prepare the broth, wash the meat, peel off the film and all excess, put it in a saucepan and fill it with water. To make the broth more aromatic, add roots, herbs, peeled vegetables. Send the saucepan over medium heat, boil, reduce the noise, turn the heat on and cook the broth. The cooking time depends on the type of meat. Chicken broth will be ready in half an hour, beef and pork broth in 1 hour. Strain the finished broth and refrigerate.
ten. Stir okroshka with sausage in broth and sour cream. Send the pan to cool in the refrigerator for half an hour and serve the first dish to the table.
See also a video recipe on how to cook okroshka in broth with sour cream.
