Cooking vegetable okroshka. How to cook okroshka from vegetables. Vegetable okroshka with whey

Most people love okroshka, this soup is especially good to serve in the heat, as it is very refreshing. It is not difficult to choose a recipe for vegetable okroshka to your liking, as there are many options for preparing this dish. Okroshka can be made or prepared from vegetables with the addition of. Filling for this can also be different.

Cooking vegetable okroshka is not difficult at all. This soup is perfect for a diet, as its calorie content is low. However, you can also prepare a non-dietary version of okroshka if you add sour cream or sour cream to the composition of the ingredients.

Boiled and fresh vegetables are introduced into the composition of vegetable okroshka. As a rule, these are boiled potatoes and fresh cucumbers and radishes. Sometimes other vegetables are added, such as boiled carrots or fresh radishes.

Vegetables for okroshka should have the same temperature, therefore, everything that needs to be boiled is boiled in advance so that the vegetables have time to cool. Then all the ingredients are cleaned and cut into small cubes.

Be sure to add greens to the okroshka. Used green onions, parsley, dill. You can put cilantro, basil, a little mint. There are options for cooking okroshka with lettuce or spinach.

Filling is an important component of okroshka. The classic okroshka is prepared with kvass. Moreover, kvass should be light and unsweetened. Not suitable for cooking and carbonated versions of kvass.

In addition to kvass, you can use various fermented milk drinks, as well as ordinary water or mineral water, acidified with vinegar or citric acid. To give a better taste, use sour cream, mustard or grated horseradish.

Interesting facts: okroshka has been cooked in Rus' for more than a thousand years. Initially, the main ingredients were radish and kvass. But over time, many more complex recipes were invented. So, there are recipes that use cucumber pickle or even fermented birch sap instead of kvass.

Vegetable crumble on kvass

In hot weather, vegetable okroshka is an indispensable dish. It is prepared without meat products.

• 1.5 liters of okroshka kvass;
• 4 potatoes;
• 4 eggs;
• 5 radishes;
• 4 cucumbers;
• a small bunch of green onions and dill.
• salt, black ground pepper to taste;
• you can add sour cream if you like.

Read also: Okroshka on vinegar with water - 4 simple recipes

Let's start cooking okroshka at least two hours before serving. Potatoes and chicken eggs must be boiled until tender. Let these items cool completely. Then we clean up. It does not hurt to peel and fresh cucumbers. Radishes do not need to cut the skin, it will be enough just to cut off the tails on both sides.

Greens must be washed in plenty of water, then shaken to remove moisture droplets. After that, the greens need to be very finely chopped. We shift the greens into the dishes in which it is planned to cook okroshka. Sprinkle with salt and rub well, using a wooden pestle or spoon, the greens should highlight the juice.

Then alternately cut the rest of the products - potatoes, eggs, cucumbers. You need to cut into small cubes of the same size. Cut the radish into thin halves or quarters of circles or rub on a grater. We mix everything, pour cold kvass, salt. Let the okroshka stand in the cold for about 30 minutes. You can add sour cream to the plates.

Vegetable okroshka on kefir

Vegetable okroshka cooked on kefir has a refreshing taste. You can cook the dish with radish or radish. But if radish will be used, it must first be soaked. Radish should be grated on a coarse grater and pour cold water. After half an hour, you need to drain the water and squeeze the radish. After that, you can add radish to okroshka.

• 3 cucumbers;
• 5 radishes or 1 small green radish
• 4 eggs;
• 1 bunch of assorted greens;
• 1.5 liters of kefir;
• 500 ml of water, you can use ordinary purified water or take carbonated mineral water;
• 6 potatoes;
• 1 tablespoon Dijon mustard;
• 0.5 lemon;
• 0.5 teaspoon of sugar;
• salt, black pepper to taste.

Boil potatoes and eggs ahead of time. When the products have completely cooled, you can start cooking okroshka.

Peel potatoes and eggs and cut into small pieces. Similarly cut cucumbers and radishes. Finely chop the greens, mix it with vegetables and eggs.

Read also: Okroshka on citric acid - 3 simple recipes

Preparing the dressing: Mix Dijon mustard with lemon juice, sugar and salt. Add this mixture to the bowl and mix well. Pour in kefir and mineral water. We mix. We try, if necessary, add salt and spices.

Advice! You can not add potatoes to okroshka, but serve it separately. In this case, boiled potatoes are served with hot okroshka, poured with fragrant vegetable oil.

Okroshka on Tanya

You can cook vegetable okroshka on a tan. Ta is a fermented milk drink, for the preparation of which a special sourdough is used. As a result of fermentation, the drink turns out to be slightly carbonated, which makes okroshka spicy.

• 1 liter of tan;
• 3 potato tubers;
• 4 cucumbers;
• 4 eggs;
• 4 radishes;
• 4 tablespoons green peas (canned);
• 2 teaspoons of mustard;
• 1 bunch of greens (a mixture of green onions, dill, parsley).

First you need to prepare the ingredients that require cooking. That is, boil potatoes and eggs. Potatoes are best boiled with their skins on. Then the products should be cooled and cut into small cubes.

While the potatoes are cooking and cooling, you can prepare the remaining ingredients. Wash cucumbers and radishes. We rub them on a grater. We mix all the components of okroshka, add green peas and finely chopped greens. Just before serving, pour cold tan okroshka, salt and stir.

Vegetable okroshka with whey

You can cook vegetable okroshka. This product can be obtained at home when preparing homemade cottage cheese or bought in a store. If the whey does not taste sour enough, then you can add a little vinegar or diluted citric acid to the okroshka.

Wash potatoes and carrots well with a brush. Boil the root vegetables until cooked, let them cool and cut into small cubes. Separately, boil the eggs, put them in cold water and leave to cool completely.

Separate the egg yolks (we will use them for dressing), and finely chop the whites. Mix proteins with potatoes and carrots, add grated radishes and fresh cucumbers. We chop the washed greens, and add it to the future okroshka.

Good afternoon, our dear readers. In the last issue, we talked about how to make delicious homemade kvass. And now we will find out how okroshka is prepared on kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to save yourself from the heat, while eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left a little bit from the refrigerator, cuts it with salad and pours it, for example, with kvass. Here's the crumble.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is for an amateur. Most of all, in the summer we prefer to make okroshka on kvass.

It is better to choose fresh products for okroshka. But kvass is best taken at home, which is well infused. And if there is none, then you can also store it, but it is better to choose natural, on live fermentation. Then okroshka on kvass will turn out what you need.

Here are a few recipes that we make ourselves from time to time. Very tasty and satisfying, we advise you to try such recipes. And let's start with the classics, okroshka with sausage.

The number of ingredients is given for a full three-liter pan. This, of course, without kvass. Well, the amount of kvass is at the discretion, everyone loves it differently, someone thick, someone liquid. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the okroshchnaya mass remains the next day, then it can be stored in the refrigerator. It won't affect the taste in any way.

We will need:

• Boiled sausage - 300 gr;
• Potatoes - 4 - 6 pieces (depending on size);
• Egg - 5 pcs;
• Fresh cucumber - 4 pcs (small);
• Radish - 250 - 300 gr;
• Green onions - a bunch;
• Dill - 0.5 bunch;
• Parsley - 0.5 bunch;
• Grated horseradish - 2 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Salt - to taste;
• Sour cream - for serving;
• Kvass - 1.5 - 2 liters.

Any hostess knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be both very small and extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be about the same. Okroshka is good because it has a lot of things. Therefore, we put "a lot" of everything.

Only high-quality and tasty products will make high-quality and tasty okroshka.

Sausage is better to take without fat. The Ostankinskaya or Doctorskaya variety is well suited, preferably in a natural casing.

Cut it into small cubes.

Sometimes cooked with semi-smoked sausage and even fried. But I believe that this is already for gourmets. Regular boiled sausage is usually used in our okroshka recipe.

Pre-cooked and cooled potatoes cut into medium-sized cubes. In order for it to be easily cut, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all the ingredients to the same size. So the dish will look more aesthetically pleasing.

Step 3

Boil eggs, cool in cold water and cut into cubes. To make this easier, use an egg cutter. In this case, the cubes will turn out to be slightly smaller than the others in the cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the tails and on both sides and clean as needed. As mentioned above, it is better to purchase fresh, medium-sized radishes. Such a vegetable is juicy, strong, moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already too bitter, besides, they are often empty inside, and their skin is very tough and fibrous. It is better not to use such a radish in a dish.

The same goes for cucumbers. It is better to take them in medium or small size. Such fruits with a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cucumbers cut into cubes of a standard size, as other components were also cut.

Step 6

Greens also chop, if necessary, cutting off the rough stems.

Put all the ingredients after cutting into a saucepan.

Cut the green onion as usual, transfer to a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and pour it into the total mass, it will just float in the soup, and taste a little when we eat. The grated onion will release juice, and this juice will nourish literally every piece cut into a tiny mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind it all together. Add a spoon or two, adjust yourself. But I will say right away, even adding two tablespoons of both, you will not feel this in the dish. It won't be sharp.

In general, in the preparation of a real tasty okroshka, there are no extra steps. Everything is necessary and important! Sometimes they say - “What’s there, I crumbled everything, but poured it with kvass ...” I won’t argue, it will also be okroshka, but try to do it once according to the rules, as they have been cooking since ancient times, then you will feel the difference. Not for nothing because it has a name - classic! So, there are certain requirements for its preparation, there are also certain rules for preparation.

Step 9

Now add the pounded mass to the general cutting. Salt to taste and refrigerate for at least 20 minutes to chill the mass.

the resulting mass will be sent to the refrigerator for a short time

Now, as for kvass. In the old days, white unsweetened kvass was prepared specially for the dish, it was prepared from wheat raw materials.

You can also use purchased kvass, but preferably good, live fermentation. But it is advisable to use home-made kvass, of our own production.

The main thing is to cool kvass in the refrigerator.

Well, now that everything is chopped and chilled, it's time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, but someone may want to add. Also, do not forget to put sour cream, it will need to be put on everyone's plate for sure.

Of course, you need bread, fresh herbs. Well, you can put fresh garlic on the table. A bite with brown bread, it will be very tasty!

Divide salad mixture among plates. Do not regret, put more. And pour it with cold kvass, be sure to flavor it with sour cream. Serve immediately and enjoy!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since at present the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.

We will need:

• Boiled veal - 150 gr;
• Chicken fillet - 150 gr;
• Boiled potatoes - 3 - 4 pieces;
• Boiled eggs - 4 - 5 pieces;
• Fresh cucumbers - 4 pcs (medium);
• Green onion - 100 gr;
• Parsley, dill - 50 gr each;
• Sour cream - 1 glass;
• Sugar - 0.5 tsp;
• Salt - to taste;
• Mustard - 0.5 tsp (or to taste);
• Kvass - 1.5 - 2 liters.

Okroshka on kvass according to this recipe is quite versatile, you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you wish.

Boil potatoes and eggs.

Cut all the ingredients into small cubes or sticks. Chop the herbs and chop the green onion. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. The meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour a little kvass, and pour chopped food.

Stir and refrigerate for 30 - 60 minutes to ferment slightly.

Then put a small mass in a plate for each and pour the right amount of kvass chilled in the refrigerator.

Okroshka vegetable.

This okroshka on kvass is very useful, as it contains many vitamins in vegetables. In addition, it is very tasty and we could not just ignore it.

We will need:

• Bread kvass - 1 l;
• Potatoes - 2 pieces;
• Beets - 1 piece;
• Carrots - 1 piece;
• Green onions - 60 g;
• Cucumbers - 2 pieces;
• Sour cream - 2 tablespoons;
• Chicken egg - 2 pieces;
• Sugar - 1 teaspoon;
• Salt to taste;
• Mustard to taste.

Cut boiled and chilled beets, carrots, and fresh cucumbers into small cubes.

Step 2

Grate boiled potatoes.

Step 3

Finely chop the green onion and mash with a spoon, adding a little salt to make it soft and give juice.

Step 4

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Pounded green onions combine with potatoes, yolks, sour cream, sugar, salt, mix it all up, dilute with kvass, put chopped beets and carrots.

When serving, put chopped dill greens in okroshka.

Okroshka on kvass with hunting sausage.

okroshka on kvass with hunting sausage

I especially like this recipe, because it contains my favorite hunting sausages. They give a very spicy taste. I love smoked meats in many dishes, and in okroshka, duck is generally very tasty. I advise everyone to try this recipe.

We will need:

• Potato - 200 g;
• Bread kvass - 1 l;
• Boiled sausage - 100 g;
• Radishes - 2 pieces;
• Cucumbers - 1 piece;
• Hunting sausages - 2 pieces;
• Dill to taste;
• Green onions to taste;
• Chicken egg - 2 pieces.

This summer dish is definitely the best friend for those who are on a low-carb diet and crave a varied menu.

Vegetable okroshka is the most delicious, vitamin and refreshing dish for a summer diet, its recipe has been known since ancient times, and modern cooking has only added variety to this dish. And today we will introduce you to the best and most interesting options for making fresh soup so that you can meet the summer fully armed.

How to prepare vegetable okroshka

In folk cuisines around the world, there are thousands of recipes for cold vegetable soups, and only our favorite Slavic okroshka can collect hundreds of different cooking options. And the difference in recipes depends not only on what kind of dressing to fill the cut, but also on the set of ingredients itself.

And even if we take soup without meat as a basis, then even here the list of delicious recipes with vegetables will be very, very extensive. And this is wonderful, because when there is a large selection of dietary dishes, it is much easier to lose weight with taste and variety!

Starting from the original recipe, you can make many different dishes. For example, by removing eggs and dairy products from the composition, we can get an excellent lean dish.

Add boiled and grated beets to the composition, and here you have a cold borscht.

Mushrooms, tomatoes, daikon, pickled or pickled cucumbers, corn, green peas, green beans and spinach with salad will also perfectly complement and diversify the composition of vegetable okroshka.

How to cut vegetables into okroshka

In fact, this is the fastest and easiest to prepare first course. Washed, peeled, chopped vegetables - everything is ready.

Well, even if you take a recipe with potatoes and eggs, then add 20 minutes to the whole cooking to boil the products. And yet the dish is done very quickly.

Yes, even cutting vegetables does not require any special frills. We crumble everything with equal medium cubes, finely chop the greenfinch with a knife and that's it. Well, except that the radish can be chopped into semicircles or straws. Well, if the composition contains radish, horseradish or daikon, then you can use a coarse grater to grind them.

To make the aroma of greens more saturated, finely chopped onion, parsley, dill and cilantro should be slightly crushed with salt so that the juice stands out.

You can get even more interesting information about the preparation of okroshka and its properties on our website:

Vegetable okroshka on kvass

Ingredients

• - 2 pcs + -
• - 2 pcs + -
• - 3 pcs + -
• - 4 things + -
• Radishes - 6 pcs + -
• - 1 PC + -
• - 1 tbsp. + -
• - taste + -
• - 2 tsp + -
• cilantro and dill - 1 large bunch + -

How to cook vegetable okroshka

1. Immediately put the potatoes and eggs in a saucepan, fill with water so that all products are covered with liquid, and set to boil. 15 minutes after boiling, take out the eggs and soak them in ice water. And after another 5-10 minutes, drain the boiling water from the potatoes and cool the tubers, cutting them in half.
2. Washed cucumbers, tomatoes, cooled potatoes and eggs are cut into medium cubes. Chop the onion into small thin pieces. We chop the radish in circles.
3. We wash the cilantro and dill, dry it and chop finely, then sprinkle with a pinch of salt and grind the greens with salty grains a little until the aroma and juice are released.
4. Now we mix all the chopped ingredients in an enameled saucepan, pour kvass, add salt to taste, and also put mustard and horseradish in okroshka. We mix everything and put it in the cold for half an hour to brew.

Our site presents a chic selection of vegetarian okroshka recipes, where you can easily choose the best option for yourself:

For lovers of experiments, we suggest mastering this unusual recipe for a very tasty and fresh okroshka with apple and beets at home.

Ingredients

• Cold carbonated water - 1.2-1.5 l;
• Pickled beets - 0.15 kg;
• Marinade from beets - ½ cup;
• Fresh cucumber - 2 pcs;
• Green apples - 1 pc;
• Daikon - 1 pc;
• Sour cream - 0.1 kg;
• Salt - to taste;
• Onion greens - 1 bunch;
• Fresh dill - 1 bunch;
• cilantro or parsley - 1 bunch;
• Potato - 3 tubers.

How to cook vegetable okroshka with beets

1. Boil the potatoes in the skin, then set to cool.
2. In the meantime, we clean the apple from the seed core and, together with the cucumbers and the cooled and peeled potatoes, crumble into medium cubes.
3. Wash the daikon, peel it and rub it on a coarse grater or chop into thin strips.
4. We take out the beets from the marinade, and if the slices are quite large, then cut them into cubes of the same size as the potatoes with cucumbers.
5. Wash all the greens and chop finely, after which we mix all the ingredients in a deep container, add salt to taste, pour in the beet marinade, put sour cream, mix everything thoroughly, and only then pour in the chilled soda, mix everything again and pour the soup into bowls.

Mushroom vegetable okroshka: a recipe with pickles

This okroshka will be a real find for autumn and winter days, when pickled cucumbers and forest mushrooms are in stock.

Ingredients

• Fresh or frozen mushrooms - 0.25 kg;
• Potato tubers - 3 pcs;
• Selected eggs - 4 pcs;
• Salted or pickled cucumbers - 2-3 pcs;
• Horseradish - 1 tablespoon;
• Green onion - 1 large bunch;
• Salt - to taste;
• Rye kvass - 1 l.

How to make vegetable okroshka with mushrooms

1. Boil forest mushrooms for 20 minutes in salted water, then cool and cut into medium strips. If you took champignons for cooking, then you need to cook them for no more than 3-5 minutes.
2. We cook potatoes for 25-30 minutes in the "uniform". Then we cool the tubers, clean and crumble into medium-sized cubes.
3. Hard boil the eggs for 15 minutes, and also cool. Separate the whites from the yolks. We cut the proteins into cubes, and grind the yolks separately with salt into gruel.
4. We chop the cucumbers into strips, chop the onion finely and mix everything in a common bowl.
5. From the ground yolks and kvass, mix the dressing and pour the okroshka with the resulting mixture. Salt the soup to taste and season with horseradish.

Vegetable okroshka with mushrooms is ready!

And if you are looking for new recipes for the legendary summer soup, then our articles will replenish your recipe book with worthy dishes.

Facebook

Twitter

In contact with

Classmates

Google Plus