Traditional okroshka with tan and mustard; hit of the summer season

Traditional okroshka with tan and mustard is a hit of the summer season

Traditional okroshka with tan and mustard turns out to be quite special, especially if specifically spicy mustard is used. The fermented milk drink tan is also characterized by a certain piquancy, so with mustard they complement each other perfectly.

Additional sourness can be added using lemon juice or citric acid. For added spiciness, you can add more mustard or use reddish ground pepper.

Ingredients:

• Boiled sausage - 200 g.
• Potatoes - 3 pcs.
• Chicken eggs - 3 pcs.
• Fresh cucumber - 2 pcs.
• Radish - 100 g.
• Salt - ½ tsp.
• Fresh herbs - 5-6 branches.
• Tan - 200 ml per 1 serving.
• Mustard - 1 tsp. for 1 serving.

How to cook:

1. Before you start cutting, let the potatoes and chicken eggs cook. Remove the casing from the sausage and cut it into small cubes. Place in any suitable container.

2. Cool the boiled potatoes and cut into small cubes. Transfer to sausage.

3. Cool the chicken eggs and peel them. Chop them into small cubes and add them to the rest of the products.

4. Rinse a large fresh cucumber or a couple of small cucumbers and check that they are not suddenly bitter. Cut them into small cubes and pour into a saucepan.

5. Wash the radishes and trim off the stems.

It is important that the root vegetable is not fibrous or spoiled, and also very bitter. Therefore it is better to try it.

Cut the radish into small pieces and place in a saucepan.

6. Salt the okroshka and add spices to taste (if necessary).

7. Stir everything. Place the required amount of okroshka in a bowl, add chopped fresh herbs and mustard.

8. Pour in the chilled tan. If the tan is very warm, you can add a few more ice cubes to the bowl.

9. Stir everything, taste for salt and additives. If everything suits you, then serve the finished dish right away.

Okroshka at the dance

At first, okroshka was prepared with kvass, but recently it has increasingly begun to be made with fermented milk products, which are healthy and mix well with all the components of a regular Russian summer soup. These products include tan, which is made from matsoni, retains its valuable characteristics, but has the lowest energy value.

Individual manufacturing

Even a novice housewife can create okroshka based on tan, because this process is not complicated, and all the ingredients needed to make this cool soup are available. But to get the best result, the cook needs to know and take into account several fundamental points.

• After opening the bottle, the tan quickly deteriorates. Even in the refrigerator it cannot be stored for more than a day. It is necessary to open a container with a fermented milk product no earlier than it is combined with other ingredients that make up the okroshka.
• Most often, tan has a salty taste. You shouldn’t add too much salt to the okroshka cooked with it, otherwise you risk getting a dish that’s impossible to eat instead of a tasty dish.
• Tan imparts a uniformly special taste to the okroshka. Horseradish or mustard will help enhance the spicy notes. Also, sour cream or mayonnaise is often added to okroshka cooked on tan to make it thicker and more satisfying. If you have the opposite goal, dilute the tan with mineral water.
• The products that make up okroshka are usually cut very finely. Chopping vegetables is not a huge task; chopping chicken and meat is more difficult. It will be easier to cut them into small cubes if you cool them in advance.
• If the okroshka contains boiled vegetables, then they must be well cooled before chopping. They are cooked for okroshka in their uniforms separately from each other. The eggs and other components that have undergone heat treatment are also cooled before being used to make okroshka.

Okroshka, no matter what recipe it is prepared according to, is served cool. When serving, it can be supplemented with a slice of lemon.

Traditional recipe for okroshka on tan

• tan - 1 l;
• potatoes – 0.4 kg;
• cucumbers – 0.3 kg;
• chicken egg – 3 pcs.;
• boiled sausage – 0.35 kg;
• green onions – 50 g;
• fresh dill – 30 g;
• salt, spices - to taste.

• Boil the potatoes without peeling them. Let it cool, remove the skin. Cut the vegetable into small cubes and place them in a deep bowl or pan.
• After hard-boiling the eggs, cool under running cool water, peel, finely chop with a knife and add to the potatoes.
• Cut the sausage into circles, then into small cubes. Add to potatoes and eggs.
• Rinse the cucumbers and pat dry with a napkin. Cut off their ends. Cut the fruit into cube-shaped pieces about half a centimeter in size. Add to the rest of the ingredients.
• Rinse and shake off the water from the onion and dill. Remove the rough branches from the dill. Finely chop the greens with a knife and pour into a container with other products.
• Salt and pepper the crushed products, pour tan into them, stir.
• Place the container with okroshka in the refrigerator for 30-60 minutes.

This version of okroshka, cooked on tan, is often called traditional, although almost all other versions of this cool soup can claim to be similar.

Okroshka with chicken on tan

• chicken – 0.3 kg;
• tan - 1 l;
• radish – 100 g;
• cucumbers – 150 g;
• potatoes – 0.2 kg;
• fresh herbs – 50 g;
• table mustard – 20 ml;
• chicken egg – 3 pcs.;
• salt, pepper - to taste.

• Boil the chicken in salted water until the meat begins to fall away from the bones. Cool the bird. Remove the skin. Finely chop the meat and place in a clean pan.
• Rinse the vegetables and herbs and allow them to dry.
• Cut the radishes and cucumbers into small cubes and add to the chicken.
• Boil the eggs and potatoes. Wait until they cool down. The eggs can be cooled under running cool water.
• Peel the potatoes, cut them into small cubes and add them to the rest of the ingredients.
• Clean the eggs. Cut them in half and remove the yolks.
• Chop the egg whites with a knife and pour into a saucepan with other ingredients.
• Finely chop the greens and place them in a saucepan where the rest of the chopped ingredients are already located.
• Grind the yolks and grind with mustard, salt and pepper. Dilute the resulting paste with tan. Pour this mixture into the pan with the rest of the ingredients and stir them.

Okroshka prepared according to this recipe has a special taste and is liked by lovers of spicy dishes.

Okroshka with beets on tan

• tan - 1 l;
• boiled sausage – 0.25 kg;
• chicken egg – 5 pcs.;
• beets – 0.25 kg;
• radish – 100 g;
• cucumbers – 0.25 kg;
• potatoes – 0.25 kg;
• green onions – 50 g;
• salt, pepper - to taste.

• Wash the beets and carrots. Boil or bake until done in separate containers.
• Cool the boiled vegetables, peel and cut into small cubes.
• Cut the previously washed and dried cucumbers and radishes into approximately the same pieces.
• Cool the hard-boiled eggs by placing under running cool water, peel and cut into small pieces.
• Cut the sausage into cubes no larger than a pea.
• Finely chop the green onions.
• Place all crushed ingredients in a bowl and stir.
• Pour tan into the container. Place the bowl in the refrigerator and leave the okroshka for about an hour. During this period of time it will acquire an appetizing pink color.

It is best to serve beetroot okroshka with a slice of lemon, which will highlight its sweetish taste.

Okroshka with green peas and olives on tan

• tan - 1 l;
• mineral water – 0.25-0.5 l;
• canned green peas – 0.25 kg;
• olives – 100 g;
• boiled sausage – 0.35 kg;
• chicken egg – 5 pcs.;
• cucumbers – 0.3 kg;
• carrots – 0.3 kg;
• fresh herbs – 100 g;
• salt, pepper - to taste.

• Cut the sausage into pea-sized pieces.
• Boil carrots in their skins. After cooling, peel and cut into the same cubes as the sausage.
• Cool the hard-boiled eggs, peel and chop with a knife.
• Cut the olives into rings.
• Combine the crushed products, add finely chopped herbs and green peas to them. Stir well.
• Place the resulting mixture on plates and pour in tan. Bring the dish to the desired thickness by adding mineral water. Mineral water can be used both carbonated and non-carbonated.

This version of okroshka will appeal to those who try to eat as little potatoes as possible, because they contain a huge amount of fast carbohydrates that are not very necessary for the body. By replacing it with green peas and carrots, you will get an equally satisfying, but most healthy meal.

Okroshka made in tanya turns out to be nourishing and thick, but not very nutritious, especially if you exclude potatoes from its composition. This dish can be prepared according to various recipes, each of which is good in its own way and has its own admirers.

Okroshka at the dance

Take note of this refreshing version of a cool summer soup - okroshka on tan. Almost everyone is more familiar with okroshka prepared in Russian with kvass, and even with fermented milk drinks in the Caucasian style it turns out just as tasty. In addition to tan, you can also use ayran, as well as mineral water with kefir or sour cream; The tan comes both carbonated and non-carbonated - according to your taste. Having prepared, so to speak, a dry base, you can serve okroshka to any eater according to his taste, pouring kvass for someone, a drink for someone, mineral water, or, as in the proposed recipe, tan!

• Total cooking time – 0 hours 45 minutes
• Active cooking time – 0 hours 20 minutes
• Cost – highest cost
• Calorie content per 100 g – 73 kcal
• Number of servings – 5 servings

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How to cook okroshka on tan

Ingredients:

• Whey – 1.5 l or tan
• Potatoes – 5 pcs.
• Ham – 300 g
• Chicken egg – 5 pcs.
• Cucumber – 2 pcs.
• Green onions – a good bunch to taste
• Dill - 1-2 bunches to taste
• Salt - to taste

Manufacturing:

First, for okroshka on a tan, or rather in advance, boil the potatoes in their jackets. I highly recommend steaming it (in a double boiler or in a slow cooker). Such potatoes come out with the richest taste and stronger mixture.

Take medium-sized similar tubers, wash them, place them on the trays of a steamer or multicooker and cook for 18-23 minutes, depending on the variety and size. Before cutting potatoes for okroshka, they must be cooled.

You can boil the eggs either in advance or just before cutting out all the other ingredients, so after boiling it is still recommended to place them in cool water so that they are easier to clean later. Boil hard-boiled eggs in salted water for 8-12 minutes, depending on their size.

Peel the cool potatoes and cut into small cubes or strips. Separate pieces from each other if they stick together when cutting.

Peel the chilled eggs and chop them. There is a method when eggs for okroshka are grated using a coarse grater. Another interesting option is when the white is chopped or grated, and the yolk is ground separately for dressing, for example, with sour cream and mustard.

Cut the ham into small cubes or narrow strips. In addition to ham, other types of sausages, such as doctor's or milk sausages, as well as meat, for example, lean boiled or baked beef, are excellently mixed with tan. If desired, the okroshka can contain a number of types of meat.

Fresh cucumber, better than medium-sized ground cucumber, with pimples, wash and dry. Cut it into strips or cubes, i.e. approximately the same as the other ingredients of okroshka on tan.

Dill and green onion are usually used as the freshest greens for okroshka. For those who like it, you can offer parsley, cilantro and/or mint. Fresh greens must be washed and dried. From parsley, dill and mint, take only the tender part of the leaves, cutting or tearing them off the rough stems. The greens must be finely chopped.

Stir all prepared ingredients in a saucepan or suitable sized bowl. It is not recommended to salt this preparation of okroshka in advance, because the salted cucumbers and herbs will begin to release juice and the whole mass will become unappetizingly soaked... Absolutely, it is better for any eater to salt his portion to taste without the help of others, and it is necessary to keep in mind that the tan is already somewhat salty, so that salt may not be useful. Unseasoned and unsalted preparation of okroshka on a tan can be stored in the refrigerator for a day.

To serve, place the okroshka mixture in portioned bowls, deep salad bowls or plates and pour in tan.
Offer mustard, horseradish, ground peppers, sour cream or mayonnaise for dressing. Bon appetit!

Traditional okroshka with tan and mustard is a hit of the summer season

Traditional okroshka with tan and mustard turns out to be quite special, especially if specifically spicy mustard is used. The fermented milk drink tan is also characterized by a certain piquancy, so with mustard they complement each other perfectly.

Additional sourness can be added using lemon juice or citric acid. For added spiciness, you can add more mustard or use reddish ground pepper.

Ingredients:

• Boiled sausage - 200 g.
• Potatoes - 3 pcs.
• Chicken eggs - 3 pcs.
• Fresh cucumber - 2 pcs.
• Radish - 100 g.
• Salt - ½ tsp.
• Fresh herbs - 5-6 branches.
• Tan - 200 ml per 1 serving.
• Mustard - 1 tsp. for 1 serving.

How to cook:

1. Before you start cutting, let the potatoes and chicken eggs cook. Remove the casing from the sausage and cut it into small cubes. Place in any suitable container.

2. Cool the boiled potatoes and cut into small cubes. Transfer to sausage.

3. Cool the chicken eggs and peel them. Chop them into small cubes and add them to the rest of the products.

4. Rinse a large fresh cucumber or a couple of small cucumbers and check that they are not suddenly bitter. Cut them into small cubes and pour into a saucepan.

5. Wash the radishes and trim off the stems.

It is important that the root vegetable is not fibrous or spoiled, and also very bitter. Therefore it is better to try it.

Cut the radish into small pieces and place in a saucepan.

6. Salt the okroshka and add spices to taste (if necessary).

7. Stir everything. Place the required amount of okroshka in a bowl, add chopped fresh herbs and mustard.

8. Pour in the chilled tan. If the tan is very warm, you can add a few more ice cubes to the bowl.

9. Stir everything, taste for salt and additives. If everything suits you, then serve the finished dish right away.