Okroshka with radishes

The composition of okroshka can be quite different. Most often it includes the freshest cucumbers and green onions, and other greens, but they are not always found in the classic Russian cool soup. For satiety, the popular dish is topped with potatoes, eggs, sausage or meat, and, less often, fish and seafood. To give the refreshing first course a special note, add horseradish or mustard, as well as vegetables with a spicy taste. The most popular of them is radishes. Okroshka with radishes not only acquires new organoleptic properties, but also looks bright and appetizing. You can create it using kvass, kefir, other fermented milk products, or even water. Still, she remains delicious and seductive in appearance.

Individual manufacturing

There are many recipes for okroshka, which contains radishes. The development of making cool soup depends on a specific recipe, but the difference can hardly be called significant. The principle of mixing okroshka is simple: all the products are crushed as much as possible, poured into a watery base, after which the soup remains to be stirred and cooled. But despite the ease of making this popular dish, not many housewives manage to get the expected result. To make a truly tasty and delicious okroshka with radishes, you need to know and take into account several fundamental points.

All products, especially those that have been subjected to heat treatment, must be cooled before grinding. This will allow you not only to start tasting the soup almost immediately after making it, but also to cut the meat, eggs, and potatoes into the most careful pieces.
Usually products for okroshka are cut into small cubes. Grinding cucumbers or sausage using this method is not difficult. But it is awkward to cut radishes, especially small ones, into such pieces; this process can take a lot of time and effort. If you want to prepare okroshka faster, you can cut the radishes into thin slices or quarters of circles. Another option is to coarsely grate the vegetable. It is better to chop cucumbers using the same method as radishes, otherwise the soup will look less aesthetically pleasing.
It is customary to add a lot of greens to okroshka. Coarse twigs are not added to the soup, only leaves are used. The greens will impart more flavor to the okroshka if you sprinkle it with salt and crush it with a masher before combining it with other ingredients.
Okroshka with the addition of radishes is often seasoned with mustard. To do this, it is ground with boiled egg yolks. Additionally, okroshka can be seasoned with sour cream or mayonnaise. This will make it thicker and more satisfying, and will slightly soften the sharpness of the radish.

The composition of okroshka prepared with radishes may vary. There are so many recipes for cool soup with this pink vegetable that even the most picky gourmet will be able to find an option to suit your taste.

Okroshka on kvass with radishes

bread kvass – 1 l;
potatoes – 0.2 kg;
radishes – 0.2 kg;
fresh cucumbers – 0.2 kg;
chicken egg – 2 pcs.;
fresh dill – 20 g;
green onions – 30 g;
sour cream (optional) - to taste;
salt - to taste.

Boil the potatoes in their skins. Let it cool.
Peel the potatoes, cut them into pea-sized or slightly larger cubes. Place in a saucepan.
Cool the hard-boiled eggs under running cool water. Remove their shells. Finely chop the eggs with a knife and add to the potatoes.
Rinse the freshest vegetables. Dry them with a napkin.
Cut off the ends of cucumbers and radishes. Cut the vegetables into small cubes. Pour over eggs and potatoes.
Rinse the greens. When it dries, finely chop it with a knife, chop it finely, and place it in a small bowl.
Add a little salt to the greens and crush it with a masher. When the greens release juice and begin to emit a seductive smell, add them to other ingredients.
Pour kvass into the pan with the crushed ingredients and stir. Taste the okroshka and add salt as needed.
Place the pan with okroshka in the refrigerator for 30-60 minutes.

The cooled okroshka must be poured into plates and seasoned with sour cream, adding about a spoonful of it to each serving.

Okroshka with meat and radishes

okroshechny kvass – 1 l;
boiled meat – 150 g;
smoked sausage – 100 g;
boiled potatoes – 0.2 kg;
radish – 100 g;
green onions – 100 g;
chicken egg – 3 pcs.;
dill – 25 g;
mustard – 10 ml;
salt – 5 g;
sugar – 5 g;
fresh cucumbers – 0.2 kg;
sour cream - to taste.

Boil the meat, cool it in the refrigerator, cut into small cubes.
Finely chop the smoked sausage.
Cool the hard-boiled eggs, peel them, and cut them in half.
Separate the yolks from the whites. Finely chop the whites. Grind the yolks with salt, sugar and mustard.
Wash, dry the greens, chop them finely with a knife.
Cool the boiled potatoes in their jackets and chop them finely.
Wash and pat the radishes and cucumbers with a napkin, cut them into small cubes or chop them on a grater with large holes.
Place all the crushed products in a saucepan, add egg-mustard dressing and sour cream, stir.
Pour pre-chilled kvass into the pan and stir the ingredients.

Okroshka with sausage and radishes on kefir

drink – 1 l;
mineral water – 0.5 l;
citric acid – 0.5 g;
table mustard – 5 ml;
boiled sausage – 0.3 kg;
cucumbers – 0.3 kg;
chicken egg – 3 pcs.;
radish – 150 g;
fresh herbs – 100 g;
salt, pepper - to taste.

Cut the boiled sausage into pea-sized cubes.
Wash the radishes and cucumbers, dry with a kitchen towel, cut into quarters.
Finely chop the greens, having previously washed and dried them.
After cooling and peeling, hard-boiled eggs are divided into whites and yolks.
Finely chop the egg whites.
Mash the yolks with a fork, add mustard and salt to them. Thoroughly stir the products, kneading them immediately. Dilute the resulting paste with mineral water. Water can be consumed both carbonated and still - the choice depends only on the gastronomic preferences of the cook. Add citric acid and stir.
Place the crushed products in a saucepan, fill with mineral water, in which mustard is diluted, and kefir. Stir thoroughly until the mass becomes homogeneous.
Place the container with okroshka in the refrigerator for half an hour so that it infuses and gets the most harmonious taste.

Okroshka with radishes made with kefir is no less popular than the one made with kvass, although it is not considered traditional.

Radish gives okroshka a unique taste and appetizing appearance. You can create it with this vegetable using several recipes, each of which is good in its own way.

Okroshka with radishes

Cooking: 15 minutes

Spring has come, which means it's time to prepare cool spring soup, I present to your attention - okroshka with radishes.

The history of this dish is quite fascinating. Kvass with dried roach was fed to barge haulers on the Volga. But due to problems with teeth, and the roach was a bit dry, farmers soaked the fish. A little later, they began to add boiled potatoes, turnips, radishes, and fresh cucumbers to such a stew to make it more satisfying. This is how the famous okroshka arose.

Nowadays, there is probably no housewife who could not rattle off her recipe for making this delicious spring-summer soup. It is prepared with kvass, mineral water, cucumber, cabbage brine, kefir, yogurt, and yogurt. And they add virtually anything their heart desires to okroshka. Starting from ordinary vegetables and ending with a wide variety of meats (poultry, pork, beef), fish, boiled and semi-smoked sausage, seasoned with sour cream or mayonnaise. As they say, there is room to roam.

Okroshka can become very desirable and beloved for those who are losing weight. Only in this case, you just need to exclude foods with the highest calorie content from the recipe or replace them with low-calorie ones. For example, instead of sausage, you can eat boiled meat (lean) or fish.

And no matter what recipe you try, I’m sure you’ll be satisfied!

Ingredients for okroshka with radishes

Potatoes – 4 pcs.
Cucumbers – 3 pcs.
Radishes – 12 pcs.
Testicles – 5 pcs.
Boiled sausage – 450 g
Green onion – 1 bunch
Dill – 1 bunch
Drink 1% – 1 l
Purified water – 200 ml
Mayonnaise – 6 tbsp. l.
Salt – 3 pinches

Recipe for okroshka with radishes

First you need to cook the potatoes.

Using a brush, carefully wash the tubers. Fill with enough water and let it cook in its jacket until fully cooked.

You also need to boil the eggs.

We also carefully rinse them under running water, fill them with clean water and put them on the fire.

Okroshka on kvass with crispy radishes

Okroshka is a common Russian dish, which is often prepared in the summer, when light dishes should predominate in the diet. Cold soup does not require cooking, you just need to mix all the ingredients. Kvass is the main ingredient used as a base. It is better to drink a homemade drink; the best option would be snow-white, fragrant kvass. The freshest seasonal vegetables are chosen as a filler for summer soup. Okroshka with radishes, cucumbers, and herbs is a traditional option. Almost all housewives replace fresh vegetables with boiled products: potatoes, carrots, eggs. Lightly salted cucumbers and mushrooms, garlic will add piquancy to the dish. You can enrich the taste of okroshka with the help of various spices. Usually ground dark and hot reddish pepper, sea salt, and mustard are added to summer soup.

You can add boiled or smoked sausage, boiled chicken or fish to the vegetable soup. This combination of products is more popular with representatives of the stronger sex. Ladies who watch their figure prefer okroshka only with radishes and other vegetables. And this is not mind-blowing, because 100 g of ready-made soup with kvass contains very few calories. But still, the traditional recipe for making cool soup with kvass, radishes, cucumber, and herbs is especially popular among housewives. Even a novice cook can prepare such a dish. It is important to strictly adhere to all step-by-step tips indicated in the recipe. Then the okroshka will turn out to be the right mixture and with perfect proportions of ingredients.

If desired, vegetables can be cut into small (similar) cubes rather than grated. The finished soup is poured in portions into bowls or glasses. Sour cream is served in a gravy boat separately to the table. This fermented milk product will give an extra rich taste. It is also worth serving chopped greens (dill, onion, parsley, basil, cilantro) separately. Maybe someone will find there isn’t a lot of it in the finished soup.

Okroshka with radishes will invigorate you and make you feel better during the hot season. Our forefathers prepared okroshka for a long time, because vegetables and kvass were never in short supply. Housewives often prepare bread kvass on their own, which is perfect for a light summer soup. If you do not prepare such a drink, then you can buy it in the store, the main thing is to buy non-sweet kvass. Naturally fermented kvass is currently on sale; it is perfect for okroshka. Specifically with kvass, it comes out sharp and slightly sparkling, the taste will be simply delicious. Now let's prepare okroshka with radishes. During the warm season, radishes are easy to buy at the market, they are cheap, and cool soup will only benefit from them. In addition to radishes, we will take the freshest cucumbers, boiled potatoes, eggs and the freshest cucumbers. Fresh herbs are an essential attribute of summer okroshka, so feel free to use a mixture - for example, parsley and green onions.

What do we need for okroshka?

kvass – 500 g;
radish – 100-150 g;
boiled potatoes – 150-180 g;
chicken eggs – 1 pc.;
parsley - 3 sprigs;
green onion – 3-4 feathers;
salt - to taste.

Making okroshka step by step

Cool the hard-boiled chicken eggs and peel them, then cut them into cubes and put them in a mixing bowl. Wash the cucumbers, cut off the tails and chop into cubes. Place the cucumbers in a bowl with the eggs.
Boil the potatoes in advance until tender (without skin), cool and cut into cubes. Wash the radishes, cut off the tails, and chop them into roughly similar cubes. Place the chopped potatoes and radishes in a bowl.
Wash the greens, dry them on napkins, chop them finely, and add them to the vegetables.
Pour kvass over the vegetables, add salt to taste and mix. The okroshka should not be very thick and not watery.
Stir a couple of times until the salt dissolves. Place the okroshka in the refrigerator until it cools completely.
Serve the finished okroshka with radishes to the table.

Thus, no specific skills or products are required to make summer soup. In fact, it always comes out delicious and fragrant. Another advantage of okroshka is the minimum material and time costs. The soup can be quickly prepared when “guests are at the doorstep” and there is no time to prepare a complex dish. And most importantly, in order to successfully prepare okroshka, you must not only follow the technology, but also not make a mistake in choosing high-quality kvass. Therefore, all ingredients must be taken from a trusted store. But the perfect option would be home-produced kvass and the freshest vegetables and herbs grown on your own plot.

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Okroshka with radish on kvass

Ingredients

Potatoes – 2 pcs.

Green onion – 30 g

Fresh dill – 15 g

Fresh cucumber – 2 pcs.

Chicken egg – 2 pcs.

Bread kvass - to taste

56 kcal
10 min.
10 min.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

A dish of Russian cuisine made from finely chopped vegetables seasoned with kvass, it’s impossible not to find out. Now for lunch, light and very tasty traditional okroshka with radishes without sausage.

Why do we like this fragrant, cool soup so much? Oh, that’s why we like it because it not only refreshes in the heat, but also brings satiety. There is nothing more pleasant than wrapping up a plate of cool okroshka in the midst of a summer day.

To make traditional okroshka with radishes on kvass, I take products from the list. I will gradually “crush” all the ingredients and add them to the kneading salad bowl to later mix into okroshka.

To make homemade okroshka I use hard cucumbers from my garden. I cut it into small cubes.

I chop the freshest dill. I crush the salt with my hands and add it to the salad bowl.

I cut the radishes into small cubes. I use homemade radishes.

I chop the freshest green onions from the garden. Both the young head and feathers are used.

I boil the potatoes ahead of time. I'm cooling it down. I peel off the skin. I cut it into cubes. To prevent the potatoes from sticking to the knife, I wet the knife with hot water.

I boil chicken eggs in advance. I cool and clean. I cut it into cubes.

All ingredients for okroshka need to be mixed. Add salt to taste.

I take 250 g of small salad. I add it to a deep bowl. I fill it with chilled kvass. I stir. Okroshka with radishes on kvass is ready! I'm taking a sample. I add a boiled egg and serve.

I serve it for lunch on a hot day or just for a snack.