The best okroshka recipes: 10 very tasty options

Not only with regular sausage, but also with meat, fish, seafood, cheese and mushrooms.

How to season okroshka

Not only the ingredients of okroshka differ, but also the drink with which it is seasoned. Apart from the usual unsweetened kvass, okroshka is made with mineral water, whey, meat broth, kefir, ayran, tanya, yogurt, beer, brine and even ordinary water. There is no one idea about the correct refueling; it all depends on your preferences.

In the recipes presented, the dressing is perfectly mixed with the ingredients, but you can change it to your own taste. If you don’t like the tartness of kvass, take mineral water. If you like fermented milk products, use them. The great taste of okroshka can almost be spoiled.

Just don’t forget: the okroshka must be chilled. So before serving, put it in the refrigerator for at least half an hour.

1. Traditional okroshka with sausage

Ingredients

4–5 boiled potatoes;
5 boiled eggs;
8–10 radishes;
2-3 new cucumbers;
300 g boiled or smoked sausage;
1 bunch of dill;
1 bunch of green onions;
salt - to taste;
sour cream or mayonnaise - to taste;
kvass - to taste.

Manufacturing

Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Chop the greens. Mix all ingredients and add salt. Add sour cream or mayonnaise, season with kvass and stir again.

2. Okroshka with beef

Ingredients

4 boiled egg yolks;
3 tablespoons mustard;
400 g boiled beef;
4–5 radishes;
2-3 new cucumbers;
3–4 boiled potatoes;
1 bunch of green onions;
1 bunch of dill;
salt - to taste;
sour cream - to taste;
kvass - to taste.

Manufacturing

Mix the yolks and mustard until smooth. Cut the meat, radishes and cucumbers into strips, and the peeled potatoes into cubes. Chop the onion and dill.

Mix all ingredients. Add salt, mustard dressing, sour cream and kvass and stir again.

3. Okroshka with smoked chicken

Ingredients

5–6 boiled potatoes;
6 boiled eggs;
4–5 new cucumbers;
10–12 radishes;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
2 smoked chicken legs;
salt - to taste;
a pinch of citric acid;
sour cream - to taste;
sparkling mineral water - to taste.

Manufacturing

Cut the potatoes and eggs, as well as cucumbers and radishes into cubes. Chop the greens. Remove the skin from the legs and cut the chicken into small pieces.

Mix all ingredients. Add salt, citric acid and sour cream. Pour in mineral water and stir well.

4. Okroshka with pork and legumes

Ingredients

250 g pork;
4–5 boiled potatoes;
4–5 boiled eggs;
250 g canned green peas;
250 g canned beans;
2 new cucumbers;
½ bunch of green onions;
½ bunch of dill;
salt - to taste;
2 tablespoons sour cream;
3 tablespoons of mayonnaise;
2 tablespoons mustard;
kvass - to taste.

Manufacturing

Cut the pork into small pieces, place in a preheated frying pan and fry for about 7 minutes, turning occasionally.

Cut potatoes and eggs into cubes. Add peas, beans, diced cucumbers, chopped herbs and cooled meat to them.

Add salt, sour cream, mayonnaise and mustard and stir. Pour in the kvass and stir well again.

5. Okroshka with sausage and beets

Ingredients

2 boiled beets;
4–5 boiled potatoes;
2–3 boiled eggs;
1–2 new cucumbers;
150 g boiled sausage;
1 bunch of dill;
½ lemon;
salt - to taste;
ground black pepper - to taste;
sour cream - to taste;
sparkling mineral water - to taste.

Manufacturing

Grate the beets. Cut potatoes, eggs, cucumbers and sausage into cubes. Chop the dill.

Mix these ingredients. Add lemon juice, spices, sour cream and mineral water and stir well.

6. Okroshka with smoked fish

Ingredients

1 bunch of green onions;
½ bunch of parsley;
½ bunch of cilantro;
salt - to taste;
5–6 radishes;
1–2 new cucumbers;
4 boiled eggs;
4–5 boiled potatoes;
200 g smoked pink salmon;
½ lemon;
ground black pepper - to taste;
a pinch of ground reddish pepper;
a pinch of sugar;
sour cream - to taste;
kvass - to taste.

Manufacturing

Finely chop the greens, add salt and lightly mash with a masher to create juice. Add diced radishes, cucumbers, eggs, potatoes and pieces of fish to the greens. Then add lemon juice, spices, sour cream and kvass and stir.

7. Okroshka with crab sticks

Ingredients

250 g crab sticks;
5–6 radishes;
2-3 new cucumbers;
2–3 boiled eggs;
1 tablespoon mustard;
3 tablespoons sour cream;
1 bunch of dill;
salt - to taste;
ground black pepper - to taste;
kvass - to taste.

Manufacturing

Dice crab sticks, radishes, cucumbers and egg whites. Mix the yolks, mustard, sour cream, chopped dill and spices until smooth. Add mustard sauce and kvass to the chopped ingredients and stir.

8. Okroshka with squid and tomatoes

Ingredients

1–2 new cucumbers;
3–4 boiled potatoes;
2–3 boiled eggs;
5–7 cherry tomatoes;
½ bunch of parsley;
½ bunch of dill;
200 g raw squid;
½ lemon;
salt - to taste;
ground black pepper - to taste;
150 g natural yogurt;
still mineral water - to taste.

Manufacturing

Cut the cucumbers, potatoes and eggs into cubes, and the tomatoes into quarters. Chop the parsley and dill. Place the squid meat in boiling water for about 30 seconds, cool and cut into cubes.

Mix all ingredients, add lemon juice, spices, yogurt and mineral water and stir well.

9. Okroshka with Adyghe cheese

Ingredients

2–3 boiled potatoes;
2 cucumbers;
4–5 radishes;
200 g of Adyghe cheese;
½ bunch of parsley;
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
¼ lemon;
drink - to taste.

Manufacturing

Cut potatoes, cucumbers, radishes and cheese into cubes. Add chopped herbs, spices, lemon juice and drink and stir well.

10. Okroshka with salted mushrooms and sauerkraut

Ingredients

200 g of salted mushrooms;
2–3 boiled potatoes;
2–3 boiled eggs;
100 g sauerkraut;
1 bunch of dill;
1 bunch of green onions;
1 tablespoon mustard;
2 tablespoons sour cream;
salt - to taste;
kvass - to taste.

Manufacturing

Cut the mushrooms, potatoes and egg whites into cubes. Add cabbage and chopped herbs. Mix egg yolks with mustard and sour cream until smooth. Add mustard sauce, salt and kvass to the chopped ingredients and stir well.

Okroshka

Okroshka with kefir

How I cook it. I really love it on a hot summer afternoon.

Okroshka from youth

As long as I can remember, I remember this okroshka recipe for exactly the same amount of time. As a little girl, I stayed in the village all summer. When my grandmother was preparing okroshka, she sent me to the garden (under the window) for onions, horseradish and dill. We didn't have parsley then. We had our own eggs, our own milk, and potatoes. We also made kvass ourselves. That’s why the okroshka tasted amazing. At the moment everything is purchased. Naturally it’s delicious, but... not from our own goods. Quite hot at the moment. It is unrealistic to work in stuffy conditions and being at home is also unbearable. I absolutely cannot stand the heat and stuffiness. To be honest, I prefer winter. Okroshka is a breath of fresh air. Competition “Journey through Ancient Recipes”

Cottage cheese terrine “Hard okroshka”

The recipe was taken from one of the culinary groups. He shocked me so much that I immediately cooked it. We really love okroshka with kefir, so mine call this dish “hard okroshka.” True, in the group it was prepared in the form of a round sphere and was not decorated in any way. I came up with this design myself.

Okroshka “Like Mother’s”

It’s unlikely that I’ll surprise anyone with my okroshka recipe, but I’d like to share my favorite version of okroshka. This is how my mother cooks. And this okroshka is the most beloved and delicious! Help yourself!

Homemade kvass and okroshka

My warmest childhood memoirs are related to okroshka. When the heat began, the mother put kvass in a large saucepan. To this day, this is my favorite summer dish. I associate okroshka with summer, with heat, holidays and swifts. When on a hot day you pour some cold okroshka and eat hot potatoes, what else could be tastier?

Spicy ice for okroshka

Every housewife has her own secrets! In the summer, I always have several forms of greenish ice prepared in the freezer. These small pieces of ice are a good addition to okroshka when it’s colder. And the secret is that my men - father, husband and eldest son - love it spicy, and such freezing helps me prepare one okroshka for the whole family, and when serving, add pepper to the powerful half. By the way, green ice is a good preparation for the winter; it goes perfectly with borscht and potatoes.

Sorrel okroshka on kefir

Early summer. For a long time I was tormented by doubts whether to publish this recipe or not, but today’s secure harvest of sorrel and memoirs about the heat of the past year convinced me to create it. This okroshka was a great addition to our menu of cool soups during the past hot summer. Come in, you won't regret it.

Okroshka with kefir combined

Yes, there are a lot of okroshka recipes on the website, I looked through a huge part of it, but couldn’t find this option. Two types of vegetable cuts change its taste: warm, but not watery, light, at the same time satisfying, although it does not contain sausage, meat, or chicken. And absolutely, no matter what kind of okroshka you prepare, the most important thing is to cool it before using it.

Okroshka with beets

Cool refreshing okroshka with beets.

Okroshka with whey

I’ve already posted beetroot soup, and now I’d like to share my own whey-based okroshka.

Okroshka . Okroshka is the first dish of Russian and Ukrainian cuisine, which is a cool soup prepared with kvass.

To make okroshka, vegetables, eggs, herbs, okroshka kvass, mustard, dark pepper, horseradish, green onions, and sour cream are used. The most commonly used vegetables are boiled carrots, potatoes, fresh cucumbers, etc. The eggs are hard boiled. Green onions are welcome. Herbs include dill, parsley, tarragon, etc.

A variation of vegetable okroshka is fish or meat. In this case, vegetables are made half with meat or fish. Preferably boiled lean meat (for example, turkey, chicken). Fish okroshka is made from pike perch, sturgeon, and cod.

Traditional okroshka is prepared with kvass. But okroshka is also the name for other types of cool soups, including fermented milk soups (based on kefir, ayran, etc.).

Okroshka is prepared like this. Vegetables are boiled and cut into cubes, boiled meat and fish are added, combined with a little spice dressing, left for half an hour, combined with herbs, poured with kvass, sour cream and hard-boiled egg white are added. The amount of kvass depends on the type of okroshka. So, in vegetable okroshka, kvass makes up at least a third of the total size, in meat okroshka – half, in fish okroshka – the entire size of water.

Instead of meat, low-fat varieties of boiled sausage are often added to okroshka. They also use ordinary bread kvass.

If desired, you can add salted mushrooms or soaked apples to the okroshka.

Just add water. 10 culinary tricks for the most delicious okroshka

The main dish of summer is, obviously, okroshka. It is simply prepared, refreshes, invigorates, relieves hunger, and at the same time does not cause heaviness in the stomach or a feeling of drowsiness (It is necessary to distinguish between psychophysiological hypersomnia, observed in practically healthy individuals with insufficient night sleep or under stress, and various pathological variants of hypersomnia) . It gives you energy in the heat and helps you survive a long working day in a stuffy office. Every cook has his own sacred recipe for this dish. But any okroshka, even the most delicious one, can be made better and created even tastier and more delicious. We share culinary tricks for making the most refreshing okroshka.

Crush the onion

Green onions are an essential ingredient for okroshka. It should be angry, crispy and juicy. To give the soup more spiciness and freshness, green onions can be lightly crushed so that they release their juice. You can also add greens to the onions and crush them together.

More green

The beginning of summer is a good time for fresh herbs, so don't limit yourself to the classic parsley and dill. You can add arugula, baby spinach, sorrel to the okroshka, add a little basil and chop mint. In general, it doesn’t matter what kind of spicy greens you found on the counter in a store or grew in the garden. By the way, you can even put weeds in okroshka: young shoots of dandelions, scalded tender nettles, stinging.

Room temperature

The ingredients for okroshka should not be cool, just straight from the refrigerator. Slightly warm ingredients will be able to combine into a single dish, and the taste of okroshka will be the most harmonious. But kvass or drink should be cool. It is better to pour them immediately when serving, into a plate. Then the soup will not have time to heat up in the heat.

Create a spicy dressing

In addition to salt and pepper, horseradish and mustard are often added to okroshka. Most often they are softened with sour cream or yogurt, the presence of which, we note, does not negate the introduction of kvass. With mustard or horseradish, green onions and sour kvass, okroshka acquires an inimitable pungency and a rare flavor. Very invigorating.

Refill in advance

For okroshka they make a spicy dressing from mustard and horseradish. Often they add a little sour cream or yogurt to soften the taste. It’s good to add this dressing some time before serving, for example, half an hour. Let the vegetables and dressing sit so that the okroshka is saturated with the pungent mustard spirit, and only later pour iced kvass or a drink into it.

Mineral water

No, it is not used instead of kvass, but is added to kefir to dilute it and add light bubbles to the cool soup. You can take brackish table water, add less salt, but still get a unique taste.

Add sugar

It is best to use sour, rather than sweet, kvass for okroshka. It is ideally refreshing, after which you will not want to drink. But adding a little sweetness to a cool soup can't hurt. Sugar should not be felt, it is only necessary to create the most colorful other tastes: salt, the sharpness of mustard and horseradish, the bitter note of radishes and onions.

A drop of lemon juice

It doesn’t hurt to acidify the okroshka a little, especially if you are using not very sour kvass or a completely drink or yogurt. The sour note will give the soup freshness and add richness. Absolutely, the most delicious dishes are those where all the main tastes are found and balanced: salty, sour, bitter, sweet. Okroshka contains ingredients with different flavors. To achieve balance, cooks add a pinch of sugar or a few drops of lemon juice.

Create mashed potatoes

One potato for okroshka can not be cut into cubes, but crushed into puree, then diluted with kvass or kefir. This will serve as a thickener for cool soup. Puree will give a good creamy texture, improve the taste, and bring together ingredients with different flavors into a single whole.

Experiment with "broth"

Regular okroshka is kvass. Or a drink that is most widespread in the southern regions. But cool summer soup can be seasoned with more than just these drinks. You can use tan or ayran, put matsoni or kaymak in okroshka, diluting it with mineral water. From time to time they use yogurt for okroshka, and from time to time whey. And every time the okroshka turns out different, but always exciting and refreshing. There are still many hot days ahead, there is plenty of time for tests.

Okroshka on ayran

Recipe by Andrey Lazarev, chef of the Magellan restaurant (Sochi)

30 g beef
20 g radish
20 g cucumber
20 g boiled potatoes
3 g green onions
3 g mustard
5 g horseradish
3 g parsley
5 quail eggs
Salt
250 ml kvass
50 ml ayran

Step 1. Boil the beef, cool and cut into cubes.

Step 2. Boil the eggs, in another bowl, boil the potatoes in their jackets. Cool and peel.

Step 3. Cut the eggs into cubes, radishes into thin slices, peel the cucumber and cut into small cubes.

Step 4. Finely chop the onion, mash (crush) with salt.

Step 5. For the dressing, combine eggs, potatoes, onions and radishes. Mix. Add some salt. Finely chop the dill and parsley.

Step 6. Place dressing, beef, herbs, horseradish and mustard into a serving plate. Decorate with greens.

Step 7. Pour kvass with the addition of ayran or just ayran.

Okroshka

Okroshka recipes

A total of 30 recipes posted

Botvinya

Botvinya is once a very famous dish of Russian cuisine, as the wiki writes, it is a cool soup with sour kvass, which is boiled on.

Ingredients

Water – 150 ml
Bread kvass – 600 ml
Bay leaf - 2 pcs.
Lemon – 0.5 g
Green onions - 0.5 bunch
Cucumbers - 1 pc.
Allspice – 3 pcs.
Fresh parsley – 5 sprigs
Beets - 2 pcs.
Salmon steak – 300 g
Salt - 1 tbsp. l.
Fresh dill – 5 sprigs
Fresh spinach – 250 g

Okroshka on matsoni

In our family we start preparing okroshka from the beginning of spring, we had to experiment quite often until we found it.

Ingredients

Potatoes - 4 pcs.
Boiled sausage – 200 g
Green onions - 1 bunch
Matsoni – 1000 ml
Cucumbers - 1 pc.
Radishes - 8 pcs.
Salt - 1.5 tsp.
Chicken eggs - 4 pcs.

Chalop - Uzbek okroshka

The culinary traditions of any nation are combined with the natural characteristics of the region, historical development and religious ones.

Ingredients

Fresh purple basil - 2 sprigs
Boiled water – 400 ml
Katyk – 180 ml
Fresh cilantro - 0.5 bunch
Green onions - 0.5 bunch
Cucumbers – 1 g
Allspice – 1 g
Radishes - 6 pcs.
Lemon juice - 1 tbsp. l.
Salt - 3 g
Fresh dill - 0.5 bunch
Garlic – 0.5 clove

Okroshka with smoked fish

Summer has come and although the weather is not always pleasant with hot days, okroshka season has arrived! Recipes for okroshka and cool soups.

Ingredients

Smoked pink salmon – 100 g
Potatoes - 2 pcs.
Bread kvass – 400 ml
Cucumbers - 1 pc.
Ground black pepper - 1 pinch
Fresh parsley - 4 sprigs
Radishes - 4 pcs.
Sugar - 1 pinch
Sour cream - 3 tbsp. l.
Salt - 1 pinch
Chicken eggs - 2 pcs.

Okroshka made with kefir and mineral water with smoked sausage

Summer is approaching. Forecasters once again promise abnormal heat. And if this is the case, then it’s time to stock up on recipes.

Ingredients

Mineral water - 2 tbsp.
Drink - 2 tbsp.
Smoked sausage – 100 g
Green onions - 1 bunch
Cucumbers - 1 pc.
Extra salt - 1 tsp.
Fresh dill - 1 bunch
Chicken eggs - 2 pcs.

Okroshka with lemon water

Okroshka is probably the most popular summer soup. And there are a huge number of options for its manufacture. Someone cooks with kvass.

Ingredients

Water – 2000 ml
Potatoes - 3 pcs.
Boiled sausage – 200 g
Lemon - 1 pc.
Mayonnaise - 4 tbsp. l.
Cucumbers - 2 pcs.
Fresh parsley - 1 bunch
Radish – 500 g
Salt - 1 pinch
Fresh dill - 1 bunch
Chicken eggs - 3 pcs.

Meat okroshka

Russian cool soups are incredibly unique. They are prepared with kvass and various vegetable decoctions. Particularly popular as on.

Ingredients

Ham – 350 g
Mustard - 40 g
Potatoes - 200 g
Bread kvass – 1.5 l
Green onion – 170 g
Cucumbers – 250 g
Sugar - 20 g
Sour cream - 3 tbsp. l.
Salt - 1 tsp.
Fresh dill - 40 g
Chicken eggs - 2 pcs.

Okroshka with cucumber brine

Okroshka with cucumber brine or marinade is very common, especially early in the spring, when the first wild garlic appears. She.

Ingredients

Mustard - 1 tsp.
Potatoes - 4 pcs.
Chicken breast - 1 pc.
Carrots - 0.25 pcs.
Cucumbers - 1 pc.
Fresh parsley - 3 sprigs
Cucumber brine - 200 ml
Sour cream - 8 tbsp. l.
Salt - 1 tbsp. l.
Chicken eggs - 6 pcs.

Fish okroshka

Okroshka is a national Russian dish and is served cool. We have already prepared a huge number of types of okroshka, and everyone is familiar with the general ones.

Ingredients

Mustard - 3 tsp.
Potatoes - 2 pcs.
Bread kvass – 500 ml
Green onions - 1 bunch
Cucumbers - 1 pc.
Radishes - 6 pcs.
Sugar - 1 tbsp. l.
Sour cream - 3 tbsp. l.
Salt - 1 tbsp. l.
Pike fillet – 150 g
Chicken eggs - 3 pcs.

Okroshka with kvass

Okroshka is rightfully considered a summer dish, which is very refreshing in the heat and allows you not to die of hunger when there is nothing.