Light okroshka with kefir and mineral water: the right recipe

Cool soup - traditional okroshka with kefir and mineral water is not bad because it is easy to prepare and the taste is excellent. At the height of the summer season, such dishes are very popular. Unlike okroshka with kvass, kefir soup with mineral water does not require the preparatory preparation of a bread drink. Fermented milk products are constantly available. Almost all housewives have tried okroshka with tan, sourdough and ayran. In the traditional version, the drink is consumed by combining it with mineral water.

About the dish

A simple and delicious cool soup prepared according to a traditional recipe. But it is not prohibited to change the composition of the ingredients at your discretion. Okroshka made with kefir with mineral water and sausage is a worthy competitor to hot soups.

The base of the dish is a set of dry ingredients and kvass or fermented milk products. To prepare okroshka with kefir and mineral water, you need to take the choice of sausage seriously, since the taste of the dish will depend on it. The best variations will be milk and cream varieties. For those who adhere to the basics of proper nutrition, sausages can be replaced with boiled dietary meat or lean fish.

Making Tips

To create okroshka with kefir and mineral water, you will need the usual set of ingredients: potatoes, sausage, cucumber, eggs, radishes, herbs. All products that are subjected to heat treatment before production must be cooled. You need to cut the components into small pieces. You can take any mineral water: with or without gas.

Those who want to lose weight are advised to reduce the amount of potatoes in the dish and replace the sausage with boiled lean meat. Testicles for losing weight are taken at the rate of 1 piece. per serving. The amount of vegetables and herbs can be increased.

The proportions of kefir and mineral water for okroshka are also important. They depend on how thick the cool soup needs to be. Even if you use 1% fat kefir, the okroshka will turn out thick. In the classic version, 0.7 - 1.5 liters of mineral water are taken per 1 liter of kefir.

The mixture of crushed dry ingredients can be stored in the refrigerator and topped with liquid just before serving. There is no need to salt the mixture in advance. This method helps to increase the shelf life of the product. The finished okroshka can be stored in the refrigerator for no more than a day.

A summer savory dish with a special smell refreshes and improves appetite. It contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and minerals in sufficient quantities. Okroshka is simply absorbed by the body. And the main thing is that production requires absolutely little time and a moderate range of goods.

For those who like thick soups, we recommend grating some of the ingredients and cutting some of them. This way the dish will be the most rich. It’s very easy to find a recipe for okroshka with kefir and mineral water and step-by-step tips with photos. Cooking is quite simple and quick. The dish is served cool, generously sprinkled with chopped herbs. Add sour cream to taste.

Okroshka on kefir with mineral water - a traditional recipe with sausage

Hello, dear readers! Okroshka is one of the few dishes that I can eat any day. Refreshing, cold, special – very tasty! Especially in the summer, when borscht soup fades into the background and you want something lighter.

For some reason, since my youth I have associated it with Easter. It was from this day, after the end of Lent, that her mother prepared it. And it was especially delicious to eat okroshka with pies with onions and eggs. And after Easter it appeared on our table more and more often.

Previously, we cooked it with kvass. And when there was whey left after making homemade cottage cheese, they used it. I have long heard that okroshka can be made with kefir. But I decided to try it not so long ago. I have already shared my impressions in a previous selection of okroshka with kefir. And now I decided to repeat one of my favorite sausage recipes.

It’s a pity that I didn’t have any radishes on hand. There was no desire to go to the store to get it, so it’s not included in the lineup. But if you have one, I highly recommend adding it!

The watery base, as you already guessed, will be the drink. But for freshness and “liveness” we will dilute it with carbonated mineral water. I remember the first time I tried a similar recipe, I diluted the soup with just kefir. To be honest, I was disappointed - it lacked the tartness and spice that kvass usually provides. Then they recommended that I add gas and water. I tried it and didn’t regret it at all – it was very tasty!

For now, I will show you how I prepare this dish most often!

Ingredients for okroshka with kefir:

Boiled potatoes – 4 pcs. medium size
Boiled sausage – 300 gr.
Drink (the fattier, the tastier) – 500 ml.
Fresh cucumbers – 2 pcs.
Green onions – bunch
Carbonated mineral water – 400-500 ml.
Hard-boiled eggs – 5 pcs.
Dill optional
Salt to taste (approximately 0.5 tsp)
Table mustard – 1 tbsp. no slide
Mayonnaise or sour cream – 1-2 tbsp.

How to cook okroshka with kefir and mineral water with mustard

1. Boil the potatoes until tender in salted water. When it can be easily pierced with a knife without crunching, it is ready. Drain the water and cool the vegetables.

If you wish, you can steam the potatoes. This will make it easier to cut, and the cubes will keep their shape perfectly. I often prepare it this way for Olivier salad.

2. Peel and cut into medium cubes. Place in a common container.

3. Place the eggs in a saucepan, fill with cool water, add 1 tbsp. salt and cook after boiling for 10 minutes. Do not put the raw product into boiling liquid - the shell will crack. We also cool and clean them.

4. Cut into cubes comparable to potatoes and send next.

5. Wash the cucumbers and wipe dry. If you wish, you can peel the skin. But I don’t do this, this way the okrosheka looks more appetizing and tastes better! We cut them like other products - into medium cubes.

6. Grind the boiled sausage in literally the same way.

If you don’t have any boiled sausage, you can simply replace it with smoked sausage, ham, boiled meat, sausages, and so on.

7. We combine all this in one bowl.

8. Finely chop the green onions and add them to the mixture. My mother crushes it with salt separately beforehand, and later we add it to the rest of the products. This allows you to create a softer bow. At the same time, it releases a maximum of its own scent. But I remembered this when I sat down to dinner. I advise you to do like my mom. But if you forget, it’s okay! Dill, by the way, can also be added.

9. Salt the mixture to taste and mix.

10. Now let’s prepare the “broth”. To do this, mix the drink with mineral water. Add mustard here - it will be much tastier. And also sour cream or mayonnaise. Mix everything well until smooth.

11. All that remains is to fill the base with the watery component and let the soup cool. I don’t pour it all right away, because my husband and children don’t accept okroshka. Therefore, I season it with sour cream or mayonnaise, like an Olivier salad. And for myself, I dilute it separately in a plate.

It will be especially tasty if you pour it with a kefir base and let it stand in the refrigerator for at least half an hour. Then all the ingredients are soaked and become even more juicy and delicious! Well, it’s always better chilled!

That's all! This dish is universally suitable for us: okroshka for me, salad for my wife and children! Well, they don’t adore her in this form, but they just can’t drag me away by the ears! Hope you enjoy it too! Bon appetit!

Video recipe for making okroshka

For those who like recipes in “live” mode, I offer you this video. The Creator will prepare the most delicious okroshka in front of your eyes. I especially liked the method of making the filling using egg yolk. I'm sure it's quite tasty! I'll definitely try it!

Ingredients:

Fresh cucumber – 1 pc. (135 gr.)
Hard-boiled eggs – 2 pcs.
Fresh radish – 150 gr. (approx. 10 pcs.)
Sausage or boiled meat – 135 gr.
Salt, ground pepper to taste
Boiled potatoes in their jackets – 135 gr. (1 PC.)
Fresh dill and onion – 60 gr.
Table mustard – 2 tsp.
Low-fat drink – 130 gr.
Sour cream 20% - 1 tbsp.
Mineral water with gas – 500-700 ml.

Learn more from the video! Enjoy watching!

Okroshka is a popular summer dish. In the heat, it refreshes, saturates, gives strength and lifts your spirits. Especially ardent lovers cook it all year round. And me, too. What’s especially fun is that the dish is low in calories and quite filling. Its calorie content does not exceed 90-100 Kcal per 100 g. ready dish.

Well, during the season it practically never leaves the table. Very soon the latest recipes for kvass, sour cream, whey and so on will appear on my blog. Or maybe you are reading these lines from the distant past, and such recipes are already waiting for you in the website menu.

Come see me more often, because there is still a lot of tasty and exciting things ahead! See you soon!

Okroshka on kefir with mineral water and mustard

Ingredients

Potatoes – 3 pcs.

Boiled sausage without lard – 150 g

Fresh cucumber – 100 g

Green onion – 40 g

Fresh dill – 10 g

Drink 2.5% – 500 ml

Mineral water – 500 ml

78 kcal
15 minutes.
35 min.
50 min.

Photo of the finished dish

Step-by-step recipe with photos

Okroshka according to this recipe is prepared with kefir with the addition of mineral water - excellent news for those who do not recognize mayonnaise. This dish is one of the most popular not only in the summer, but in any other season. It is often prepared for holidays: birthdays, New Year's, March 8, and especially Easter.

Okroshka on kefir with mineral water – 5 recipes

Okroshka is a lifesaver on hot summer days, when you want to satisfy your hunger with something light. It saturates and immediately cools, for example, as one of the options, okroshka on kefir with mineral water would be good. It is worth paying attention to it, because... it doesn’t get boring, various “fillers” allow you to serve a new dish to the table every time.

Okroshka on kefir with mineral water: traditional recipe

What a pleasure it is to “refuel” with a slightly sour okroshka in the heat and feel how the first spoonfuls from top to bottom begin to fill your entire body with pleasant coolness! And with all this, you won’t get extra calories.

Will be required:

0.5 l of kefir;
4 potatoes;
a pair of eggs;
mineral water;
3 cucumbers;
a bunch of radishes;
a bunch of green onions;
salt to taste;
bunch of dill.

Manufacturing:

Boil the potatoes in very salty water, so they come out the densest, you need to put them in boiling water so that the loss of vitamins is minimal. Drain the water, rinse the tubers with cool water, and let them cool one hundred percent.
Carefully wash all the greens, dry them, finely chop them, adding part of the radish tops, and dump them into a deep bowl. Add the yolks to the greens, add salt, and grind until smooth with a pestle.
Cut the cool potatoes with peeled cucumbers (remove hard seeds) into medium cubes, finely chop the whites.
Wash the radishes, cut off the ends, grate coarsely or cut into thin slices, mix with herbs, cucumbers and potatoes.
In another saucepan, mix cool mineral water with kefir, add salt to taste, and pour over the vegetables. Take the amount of water to taste. It is better to keep the finished okroshka in the refrigerator for about a third of an hour before serving.

Okroshka on kefir with sausage and mustard

In the summer, not a single soup can compete with a plate of cool okroshka with kefir. Most often, sausage is added to the usual set of vegetables and herbs, and mustard is added for spiciness and flavor.

Will be required:

5 eggs;
1.5 liters of kefir;
a bunch of greenery;
2 cucumbers;
0.5 l of sparkling water;
300-350 g sausage;
a bunch of radishes;
tbsp mustard;
100-150 g sour cream;
salt to taste;
4 potatoes.

Manufacturing:

Let the potatoes and eggs cook, then cool under cool water.
Next, without wasting time, cut the sausage with cucumbers into cubes, the radishes into slices or thin slices, or you can grate them coarsely.
Chop carefully washed and dried greens, coarsely grate eggs, combine with sausage, radishes and cucumbers, add salt, add sour cream, mix.
Mix water and drink, pour everything in, stir, pour into plates, but it’s better to let it sit for half an hour, then the taste of the dish will improve.

Okroshka with chicken and quail eggs

If someone at home does not drink the drink, then they can dilute part of the meat and vegetable consistency with chilled broth from cooking the breast with mayonnaise or sour cream. Instead of fresh mint, you can drop a couple of drops of its tincture or take a few basil leaves.

Will be required:

0.5 chicken breast;
9 pcs. quail eggs;
100 grams of ham without fat;
1 chicken egg;
0.5 l of kefir;
0.5 l of mineral water;
a bunch of radishes;
a bunch of green onions;
2 cucumbers;
a bunch of dill;
100 g sour cream;
0.5 bunch of parsley;
tsp horseradish;
tsp mustard;
2-3 mint leaves;
Salt and freshly ground dark pepper to taste.

Manufacturing:

Boil the chicken breast (put it in salted boiling water), it will be tastier if you put carrots, bay leaves, a couple of aromatic peppercorns and onions in still cool water, but you can do without them. The meat should not be overcooked, so as not to become too dry; leave it in the broth to cool.
Boil all the eggs (chicken eggs for about 8 minutes after boiling, so that the yolk becomes a little hardened) and cool.
Grind a chicken egg with mustard and horseradish, add sour cream, stir, and let stand. If the horseradish is purchased, i.e. not very “vigorous”, then you can take more than indicated in the recipe.
Wash vegetables and herbs and dry. Cut the radishes in half, place cut side down and chop lengthwise into thin slices, quail eggs - in half, and chicken and ham - into small cubes.
Coarsely grate one of the cucumbers and cut the second into cubes.
Mix all the chopped ingredients in a saucepan with chopped dill, the white part of the onion and parsley, add salt.
Pour the chopped green part of the onion with mint leaves into a separate bowl, add salt, grind with a pestle to create juice, transfer to a saucepan, and stir.

Pour the drink evenly into the egg-mustard mixture, stir until smooth, pour into a saucepan, add water, stir, add salt if necessary and add more horseradish for spiciness.
Add pepper from the mill directly into the pan, close the pan and be sure to let the okroshka sit for at least half an hour, preferably in a cool place.

Mineral water okroshka with horseradish and sour cream - a recipe for weight loss

This is one of the variants of the well-known okroshka. As the name suggests, in addition to the usual ingredients, beets are added, which makes this dish even healthier. This is also a beautiful recipe for weight loss.

A low-fat drink is considered useful for overweight people who also suffer from edema due to impaired kidney function.
Fiber in vegetables, especially beets, smoothes the digestion process and speeds up metabolism.
Horseradish leaves should be young, tender with a slightly spicy special taste and a still soft herbaceous stem.

Will be required:

3-4 potato tubers;
800 g beets;
2 cucumbers;
1.5 l. kefir;
0.5 water;
5 eggs;
a bunch of parsley;
a bunch of dill;
a bunch of green onions;
2 tsp grated horseradish;
3-4 young horseradish leaves;
100 g sour cream;
pepper and salt to taste.

Manufacturing:

Wash young beets well, boil them, you don’t need to peel them, grate them coarsely.
Boil potatoes in their skins in bubbling salted water, let cool, peel, and grate coarsely.
Also grate the cucumbers on a large grater and squeeze a little of the juice. If hard seeds have already formed, it is better to remove them together with the hard skin.
Mix everything, add salt and pepper. Chop the greens very finely, add to the vegetables, season with sour cream, and stir.
Mix the drink with water and horseradish, add salt, pour over the vegetables, and let it brew in the cold.
Cut the boiled eggs in half, place on plates, and pour over cool beetroot soup.

Beets are the favorite among plants in terms of betaine content. This substance has a beneficial effect on the entire body, and especially on the liver, accelerates the oxidation of fats and is not destroyed during cooking.

Okroshka on kefir with mineral water (without radishes)

Not a completely ordinary okroshka. It is prepared from a small amount of ingredients, or more precisely from cucumbers and herbs. Their invigorating smell increases the appetite and sets the “mood” of the entire dish, regardless of other goods included in the cool soup.

Will be required:

400 grams of cucumbers;
250 ml kefir;
4 tbsp. water;
2 tbsp. oils;
lemon zest;
2 cloves of garlic;
2 tsp lemon juice;
a bunch of different greens;
salt to taste.

Manufacturing:

Wash and dry the cucumbers, peel from 1 cucumber, cut off several round slices for decoration, cut the cucumbers in half, and then into pieces
Place cucumbers, garlic, herbs (throw in a few sprigs for design) into a blender bowl, add water, and puree until smooth. Add oil, lemon juice, salt, beat for a couple of seconds, place in the refrigerator for half an hour. Pour the soup into bowls, garnish with sprigs of herbs, lemon zest and thin slices of reserved cucumber.