Okroshka in broth
Okroshka in broth
Okroshka with broth and kefir
If you want to create the most nutritious and satisfying okroshka, then this recipe is for you. Okroshka in broth with kefir turns out very tasty, with a fascinating rich taste. This dish will change your idea of this summer soup and will pleasantly amuse your family.
Okroshka with broth and sour cream
Okroshka made with broth and sour cream turns out very filling and thick. It will not only provide a refreshing hot drink in the summer, but will also relieve hunger unsurpassedly. Easy to make, okroshka quickly disappears from the table!
Okroshka with tongue
Okroshka on beef tongue broth with sour cream and herbs dressing has a rich and rich taste, it is thick and satisfying. Prepare it for lunch on a warm summer day and it will rightfully become one of your family’s favorite soups.
Okroshka with broth and whey
Okroshka, prepared with the consistency of chicken broth and whey, will serve as a nutritious lunch for the whole family. Boiled meat is crumbled into the soup, and it is rich in protein, as it should be, okroshka will satisfy all family members forever. To give a special note to the whole dish, add mustard to the dressing.
Bread okroshka
Bread okroshka is a traditional recipe that has been passed down through centuries and is passed down from generation to generation. This time-tested kvass soup is loved in almost all families for its simplicity and speed of preparation, satiety and good taste. Only the best becomes a tradition, so be sure to try making bread crumbs. Everyone will like it!
Okroshka with beef broth
There are a huge number of options for making okroshka, because it always turns out delicious and is enjoyed by the whole family. We offer a version of an even more satisfying and fragrant okroshka made with beef broth. The soup prepared according to this recipe will literally not leave anyone hungry.
Okroshka in broth with mayonnaise
Okroshka is probably the most popular cool summer soup, because it both satisfies and relieves thirst. But it would be incorrect to limit the consumption of this dish only in the summer. You can eat okroshka in broth with mayonnaise all year round! It is even more satisfying and necessary compared to the classic one, which means eating it is a double pleasure.
Okroshka with meat broth
In this recipe, you are invited to prepare okroshka using pork broth instead of classic chicken. Pork broth will give the okroshka the richest taste and satiety. You just need to cool it in the refrigerator and carefully remove all the fat from the surface. Other ingredients of okroshka remain the same.
Okroshka with chicken broth
From the huge number of options for different okroshkas, in this recipe you are invited to cook it with chicken broth. Broth for okroshka should not contain fat. It can be easily removed from the cooled broth. Men will like this okroshka.
Okroshka in broth
Okroshka in broth is loved not only as a hot dish in the summer, but in the winter it will amuse you with the smell of new cucumbers and herbs. This recipe suggests that you cook it with beef broth.
Okroshka with chicken broth
Ingredients
Chicken thigh – 1 pc.
Ham (doctor's sausage) – 150 g
Potatoes – 5 pcs.
Green onions – 4-5 pcs.
Ryazhenka (drink) – 1 glass
Mayonnaise (sour cream) – 3 tbsp.
Chicken broth – 1-1.5 cups
Wine vinegar (lemon juice) – 2-3 tbsp.
Peppercorns – 6 pcs.
Bay leaf – 1 pc.
- 106 kcal
- 40 min.
- 40 min.
Photo of the finished dish
Step-by-step recipe with photos
Honestly, after trying the version of okroshka with chicken broth, I fell in love with it for the rest of my life. How delicious it is! Don’t be lazy to cook the chicken broth, because in any case you will be boiling potatoes and eggs, and your favorite summer soup will turn out indescribably tasty.
First we need to cook chicken broth. Remove fat and skin from a huge chicken thigh, rinse under running water, and boil until tender for 20-25 minutes with the addition of bay leaf, peppercorns and salt. In order for the broth to come out unstained, it must be cooked over low heat, constantly collecting foam.
Immediately wash the potatoes and boil them in their skins until tender. Boil the eggs for 8 minutes, place in cool water. Cool the finished potatoes and eggs and peel them.
Cut ham or doctor's sausage into small cubes.
Separate chicken meat from bones and chop finely.
Wash the cucumbers, dry them, peel them, cut them into cubes.
Next you need to cut the potatoes and eggs.
And lastly, chop the green onions and dill.
Add sour cream or mayonnaise (it tastes better), fermented baked milk or drink and cooled chicken broth to the okroshka. The amount of watery ingredients must be added to the desired thickness of the soup.
Now the okroshka needs to be salted to taste and add wine vinegar or lemon juice. Cover with cling film and place in the refrigerator to chill for a couple of hours before serving.
When serving, you can add a couple of ice cubes to anyone’s plate.
Okroshka with chicken broth is ready, enjoy!
Savory okroshka with broth: selected recipes
Nourishing, but at the same time cold and light. This is the kind of dish one dreams of in hot weather. And exactly such a dish is okroshka! We have already told you how to prepare this cool soup with whey, water and mayonnaise. But it’s no less delicious to use broth: we’ll try to assure you with the following recipes.
Okroshka with chicken broth
- chicken legs (two pieces);
- a little salt;
- potatoes (four pieces);
- two grams of citric acid;
- eggs (three pieces);
- sour cream (two hundred grams);
- two new cucumbers;
- mayonnaise (two hundred grams);
- dill (one bunch);
- green onions (one bunch).
Let's start production:
Step 1. We thoroughly rinse the legs under running water and place them in a pan. They need to be filled with 3 liters of water (it is better to use drinking water). Then add a couple of bay leaves and peppercorns. Place the pan on low heat and cook for about 30 minutes. Don't forget to remove the foam.
Step 2. Once ready, take the chicken legs out of our broth, let it cool and remove the meat from the bones. Cut the meat into careful cubes.
Step 3. We wash the freshest greens under cool water and let them dry. Grind. The cucumbers also need to be washed and then cut in the same way as the chicken.
Step 4. Cook the jacket potatoes together with the eggs. After about 5 minutes, you need to remove the eggs from the pan. Cook the potatoes until fully cooked. Let them cool, peel and cut.
Step 5. Take a tureen, saucepan or any other deep container: put vegetables, chicken and chopped herbs there. Season the future soup with mayonnaise and sour cream and mix. The final touches remain: pour the okroshka with broth (which has cooled by this time), add a little citric acid and salt to taste. Leave the okroshka in the refrigerator for sixty minutes. Chicken okroshka is ready, bon appetit!
Okroshka with beef broth
- beef or veal (three hundred grams);
- a little salt to taste;
- milk sausage (two hundred grams);
- a little spice to taste;
- seven young potato tubers;
- a bunch of dill and basil (you can use green onions);
- 5 chicken eggs;
- mayonnaise (100 ml);
- fresh cucumbers (5 pieces).
Let's start production:
Step 1. After washing the meat, you need to strip off the veins and films. Place it in a saucepan with slightly salted water and place on low heat. If desired, you can add a few bay leaves and peppercorns. After the water boils, do not forget to remove the foam and reduce the heat. The broth should simmer, not boil intensely. Once the beef or veal is cooked, let it cool and chop it finely. Strain the broth and place in a cold space.
Step 2. If you are using baby potatoes, you can boil them with narrow skins. It is better to peel old potatoes. After cooling, cut into cubes. We do the same with boiled eggs.
Step 3. Wash and dry 5 new cucumbers using cardboard sheets. Finely chop. Chop the dill and basil, and cut the boiled sausage into small squares.
Step 4. Place all the products in a deep bowl, add spices and salt to taste. Season with the amount of sour cream and mayonnaise indicated above. Mix well and add beef broth. There can be any amount of extreme: achieve the thickness that suits you. Before serving, it is better to keep the okroshka in the refrigerator for some time: it will infuse and will be even tastier!
Okroshka with meat broth
- meat broth;
- boiled meat (lean pork or chicken breast);
- several new cucumbers;
- boiled potatoes;
- radish;
- boiled eggs;
- 100 50 grams of boiled sausage or ham;
- fresh herbs (dill, green onions, parsley);
- two hundred ml of mayonnaise (can be replaced with sour cream);
- a little salt and sugar to taste;
- a couple of grams of citric acid;
- mustard.
Let's start production:
Step 1. This recipe is also as simple as possible, and we start with the classic preparation of meat. Cook a piece of pork (definitely lean) or chicken breast in salted water until fully cooked. You can add a few bay leaves and peppercorns to the pan. To make the broth more flavorful, you can throw an onion into it. Let it cool (you don’t have to take the meat out while it’s cooling, this will make it juicier). If you are not limited in time, we recommend straining the liquid.
Step 2. Cut the boiled meat, fresh cucumbers, sausage, boiled eggs and potatoes into similar medium cubes. As for the freshest greens, they need to be chopped.
Step 3. Okroshka can be seasoned. To begin, mix all the ingredients with sour cream and mayonnaise, stir, add a little salt and add the broth evenly, without stopping stirring. The amount of meat broth depends on how thick the dish you want to achieve. To give the okroshka a pleasant sourness, add a little citric acid. Mustard and sugar in small quantities add piquancy.
Okroshka with broth and sour cream
- one chicken thigh;
- 100 50 grams of doctor's sausage or ham;
- 5 medium-sized potatoes;
- four testicles;
- green onions;
- a bunch of dill;
- one glass of kefir or fermented baked milk;
- three tablespoons of sour cream;
- a little salt to your taste;
- two to three tablespoons of wine vinegar or lemon juice;
- peppercorns;
- several bay leaves.
Let's start production:
Step 1. Another quick step-by-step recipe that will take you no more than 30 minutes. You already understand how to prepare the broth - we have carefully described this in the recipes above. Let us only emphasize that it is necessary to boil the chicken for no more than 20–5 minutes. It is necessary to cook over low heat, often removing the foam: this way the liquid will be clear and transparent.
Step 2. Boil the washed potatoes in their jackets together with the eggs. Let the products cool, then remove the skins and shells.
Step 3 . Separate the boiled thigh from the bones and chop finely. As for doctor's sausage or ham, they must be cut into cubes.
Step 4. We also cut the cucumbers into cubes. If they are old and the skin is thick enough, then it is worth removing it. Young cucumbers can be cut with the skin on. We also chop the eggs and potatoes. We chop the freshest greens.
Step 5. Add broth, which has cooled by this time, and sour cream to the okroshka. The quantity is at your discretion: achieve the desired thickness of the cool soup.
Step 6. Add a little wine vinegar or lemon juice, salt to taste. It is better to cover the bowl with cling film or a plastic bag, and leave it in the refrigerator for several hours. Okroshka with chicken is ready!
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Okroshka with chicken with broth and sour cream
Main ingredients:
- chicken fillet
- bouillon
- potato
- testicles
- cucumbers
- sour cream
60 minutes
7-9 servings
Calorie content per 100 g:
72 kcal.
Category: Soups
In the summer heat, you want something light, refreshing, and okroshka is just such a dish. Usually this cool soup is prepared with kvass or whey; I prefer chicken broth.
Ingredients:
Chicken fillet – 300 – 400 g
Chicken fillet broth – 3 l
Potatoes – 4-5 pcs.
Fresh cucumbers – 4-5 pcs.
Green onions – 1 bunch
Dill, parsley – 1 bunch
Salt, lim. acid - to taste.
Making a recipe with step-by-step photos:
Boil the chicken fillet and send the broth to the cold to cool.
Cut the boiled chicken fillet into cubes. You can use sausage instead of meat or create a prefabricated version.
Also cut boiled and peeled potatoes and eggs into small cubes.
Finely chop the greens (onion, parsley, dill), also greenish cucumbers
Place the entire tenderloin in a deep bowl, add mayonnaise and sour cream, add salt and mix.
Now you can put everything into a saucepan with broth.
Why don't I immediately put the food into the broth? The thing is that mayonnaise and sour cream do not combine well with water, and in this state the process occurs much faster.
Test for salt and add a little citric acid or lemon juice to create a slightly sourish, pleasant taste.
Don't skimp on the greens! If you are preparing it in the spring, you can add radishes.
We put our okroshka in the refrigerator to infuse. After two hours you can set the table.