I open a recipe for making hearty okroshka in broth with sour cream and lemon. You will be amazed at its taste and aroma. Step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
And even if it is not summer, not a hot day, there is no scorching sultry sun, but sometimes you want a cold fresh okroshechka on an autumn or winter day. This vitamin dish will perfectly diversify your lunch at any time of the year. Contrary to the tradition to cook it only in the summer, I suggest making okroshka in broth with sour cream and lemon for the New Year. This hearty, tasty and healthy dish will perfectly fit the New Year's menu.
Most often, okroshka is prepared in mineral or filtered water, but for the holidays you need to make the dish more satisfying and nutritious. Therefore, this first dish should be cooked in broth. Okroshka broth is most often cooked from chicken, turkey or beef. But I decided to take a lean piece of pork. You need to prepare it in advance so that it has time to cool in the refrigerator. During this time, a small amount of frozen fat forms on the surface, which will need to be removed with a slotted spoon. Therefore, cook the broth in the evening in order to start cooking okroshka in the morning of the next day.
I note that, despite the fact that okroshka is prepared in winter, it turns out to be the same fragrant with the smell of the first spring. The taste is so fresh and light that after eating one serving, you involuntarily reach for the additive.
- Caloric content per 100 g - 220 kcal.
- Servings - 6
- Cooking time - 30 minutes for cutting food
Ingredients:
- Meat broth - 3-3, 5 l
- Eggs - 5 pcs.
- Lemon - 1 pc.
- Salt - 2 tsp or to taste
- Milk sausage - 300 g
- Potatoes - 3 pcs.
- Parsley - a large bunch
- Dill - large bunch
- Green onions - bunch
- Fresh cucumbers - 3 pcs.
- Sour cream - 400 ml
Step by step cooking okroshka in broth with sour cream and lemon, recipe with photo:
Simultaneously with cooking the broth, put the potatoes in their uniforms and hard-boiled eggs to boil. After, these products are completely chilled in the refrigerator. When all the components are prepared, start cooking okroshka.
1. So, peel the potatoes and cut them into cubes with sides of 5-7 mm.
2. Peel the eggs and also cut into cubes of the same size. I draw your attention to the fact that all products should be cut in the same way, and not very coarsely, and not very finely. Then the taste and appearance of the dish will be excellent.
3. Next, cut the milk sausage to the appropriate size. Instead, you can use the meat on which the broth was cooked. Or take two meat products at once (sausage and meat), then okroshka will be tastier and more satisfying.
4. Wash cucumbers and cut into the same cubes.
5. Wash all the greens and pat dry with a paper towel. Then finely chop the green onion.
6. Chop the dill next.
7. And chop the parsley.
8. Pour sour cream into a deep bowl and add squeezed lemon juice to it.
9. Put all the food in a saucepan and pour out all the sour cream. Season to taste.
10. Pour the broth into the food through a fine iron sieve.
11. Stir okroshka and taste the taste. Add more salt as needed or acidify with lemon juice. Chill it in the refrigerator for one hour and serve.
See also a video recipe on how to cook okroshka in broth.
