Classic okroshka – 10 delicious homemade recipes

Classic okroshka – 10 delicious homemade recipes

Classic okroshka is a perfect, vitamin-rich dish for hot weather. Choose a suitable recipe with photos based on ingredients, cooking time, and calorie content. Even a beginner can cook using it. Read more...

1. Main
2. Best selections
3. Soups first courses
4. Cool soups
5. Okroshka classic

• Soups first courses
• Traditional food recipes
• Dishes with sour cream
• Dishes with potatoes
• Meat and meat products
• Potato with meat
• Dishes with cucumbers
• For dinner
• Russian cuisine
• Soup with meat
• Traditional soups
• Dishes with green onions
• Okroshka
• Meat with onions
• Egg soup
• Potato soup
• Sausage soup
• Testicles
• Boiled sausage
• Recipes without butter and margarine

How to cook traditional okroshka

In Russian cuisine there are many recipes for okroshka, but the classic one is prepared only with kvass, which is home-made. This is exactly how our grandmothers and great-grandmothers once prepared this dish. The most modern implementation involves replacing kvass with fermented baked milk, drink, yogurt, whey - these are all, as they say, deviations from the rules. In general, no one claims that they are tasteless))

5 most frequently used ingredients in classic okroshka recipes:

In addition to the mentioned drink, traditional okroshka includes: boiled potatoes, meat and eggs, fresh cucumbers, radishes, green onions, salt, pepper and a lot of fresh herbs. Since life in the modern world is more hasty, it was decided to replace boiled meat with boiled sausage. It's faster, more economical and in some places even tastier. Again, no one claims that if anyone suddenly seems to want to change the classics, this will be mercilessly punished)) We have the power and rights to replace any products in this cool soup or add some new ones.

The process of making traditional okroshka is simple. Boil eggs and jacket potatoes until tender. Peel and cut into cubes. Cucumbers, radishes and greens are also cut. Everything is combined into a salad, but not peppered or salted. In this fresh form, dry okroshka can be stored even longer. It just needs to be transferred to a suitable container with a tight-fitting lid. And fill the plates as needed.

5 lowest-calorie recipes for traditional okroshka:

About the plates. The mixture for okroshka is placed in them, salt and pepper to taste. Pour in cool kvass. And add a spoonful of sour cream. Mix everything and serve cool.

It is allowed to grate radishes and cucumbers instead of cutting them. Also, some housewives love to grind egg yolks into puree, and cut only the whites. The puree is then mixed with sour cream.

It’s good to add ready-made mustard or grated horseradish to the okroshka (if you like it) for flavor and aroma.

Regular okroshka with sausage – traditional step-by-step recipe + 5 delicious options for making cool soup

Greetings, dear readers! In this article, I will share with you a traditional recipe for making okroshka with sausage, tell you about the composition and production methods.

Okroshka, a common dish in Russian cuisine, is a refreshing, vitamin-rich soup. It is usually prepared from neutral vegetables with the addition of boiled eggs, dressing and herbs. In Rus', meat okroshka was prepared from several types of lean meat. The basis was sour light kvass, cucumber or cabbage brine.

The usefulness of the soup is based on the ingredients included, because they contain a lot of protein. Vegetables contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals, and greens simplify the process of digesting food. You can serve it not only as the first course, but also instead of an appetizer or an aperitif to whet your appetite before dinner. Almost all people believe that okroshka is a universal remedy in the fight against a hangover. The milk products or kvass included in its composition relieve migraines after a stormy party.

Ingredients

Traditional step-by-step okroshka recipe

Video recipe

5 options for making okroshka

• On serum

Instead of kvass or kefir, it is prepared using whey. Sausage is used as meat. The whey gives the soup a sour taste. For piquancy, you can use garlic, green onions and half a lemon.

Usually kefir is prepared using the freshest vegetables and boiled beef. If the soup comes out thick, you can dilute it with boiled water.

A nutritious dish based on homemade bread kvass, new potatoes, new cucumbers, radishes, green onions, eggs, boiled sausage and horseradish. Sour cream is used for serving.

To make it, you need to take pork ham, beef tongue, beef and bread kvass. Additional ingredients include cucumbers, spices, herbs and eggs. The dish has a rich taste and is very satisfying.

Special cool soup. Mustard imparts the desired spiciness and smell. You can combine it with honey. I recommend taking mustard with a not very pronounced smell, spicy, but without vinegar in the composition.

Useful tips

1. To make soup with meat, I advise you to use lean varieties of beef.
2. For ordinary okroshka to have the richest taste, egg yolks should be mashed with a fork and mixed with natural kvass.
3. Cut all ingredients into cubes or slices. Cucumbers and radishes can be grated, then they will release juice and soak up the other ingredients of the summer soup.

Conclusion

Okroshka is a tasty dish that can be prepared with mineral water, unsweetened kvass, whey, brine, beer, yogurt, meat broth, ayran and even ordinary water. It doesn’t matter which of the listed dressings mixes perfectly with other ingredients. I recommend serving the dish only chilled.

I think the advantages of this soup are that it does not need to be boiled and then reheated later. You can decide for yourself which vegetables are best to eat. In the summer, I recommend giving preference to cucumbers, radishes and herbs. And in winter you can cook it with radish and carrots.

Dear readers, do you like okroshka? Share your thoughts on this cooling dish in the comments!

How to cook okroshka: step-by-step master class

Since ancient times, radishes with kvass have been adored in Rus'; farmers in the fields snacked on bread and onions, washing down their usual lunch with kvass. Barge haulers on the Volga combined kvass with dried roach, adding potatoes and other vegetables to the dish. In the 19th century, okroshka was not a soup, but an appetizer, so it was made very thick, adding everything that was available in the house, and each housewife had her own set of goods for okroshka. A relative of this dish is botvinya - a cool kvass soup with herbs. Okroshka is one of the favorite dishes in Russian summer cuisine, so now we will talk about how to cook okroshka correctly. Despite the ingenuousness of this light soup, there are some secrets to its production that not everyone knows about.

What is okroshka?

Okroshka is mainly made with kvass or kefir, although from time to time beet broth, whey, kumis, ayran, kombucha, beer, berry infusions, cucumber and cabbage brine, mineral water and plain water with sour cream or mayonnaise are used as a base. The necessary ingredients for okroshka are vegetables - fresh, pickled, pickled cucumbers or combinations thereof, radishes, potatoes, green onions, and eggs; If desired, spinach, sorrel and other greens are added to it. Okroshka also contains meat - beef, pork, chicken, boiled, fried or smoked. Meat can be replaced with ham, sausage, sausages, fish, seafood or mushrooms. Okroshka loves a lot of greens and aromatic herbs - parsley, dill, basil, tarragon, celery and mint. Some people call okroshka Olivier on kvass, and they are absolutely right!

If okroshka is not made with a kvass base, you can add lemon, sauerkraut, cranberries or pickled apples for piquancy, and mustard and horseradish for spiciness. In the old days, you could find turnips, rutabaga, carrots and other garden vegetables in this dish.

General principles and secrets of making okroshka

Okroshka is prepared simply: the ingredients are washed, boiled as needed, fried and cut into small pieces. It is no coincidence that the name of the dish comes from the verb “to crumble”. The ingredients are combined with green onions, herbs and spices, and later poured with a watery base - kvass, kefir or another drink. For okroshka you should use unsweetened kvass, it is usually called snow-white kvass, but almost everyone these days successfully prepares okroshka using ordinary store-bought sweetish kvass.

It’s important to cut the food into small cubes, and you can grate radishes and cucumbers so that they release juice - this way the okroshka will be even tastier.

Since okroshka is a cool soup, meat and fish should be lean, but cooks advise eating two or three types of meat or seafood, which makes okroshka the richest. The potatoes should be soft and crumbly, and it is better to grind the greens with salt so that the herbs give their own flavor to the dish.

How to prepare kvass for okroshka

Experts believe that the most delicious okroshka comes out with homemade kvass made from rye crackers. If you want to create okroshka according to a traditional recipe, you will have to learn how to prepare this drink without the help of others.

Cut 1 kg of Borodino bread into squares and dry them in the oven until dark, being careful not to burn the crackers. Fill them with 6 liters of hot boiled water and leave for 8–10 hours. Strain the kvass, add 10 tbsp to the liquid. l. sugar, 30–50 g of well-washed dry raisins, 20 g of dry yeast and let the kvass ferment for half a day. The appearance of foam indicates that the fermentation process has begun. When the kvass becomes sour, put it in the refrigerator for another second day, and use the sediment as a starter for the next portion of the drink.

Step-by-step okroshka recipe

Try making traditional okroshka with meat. If this is your first time, use the step-by-step annotation.

It will be useful for you: boiled beef or tongue - 200 g, boiled potatoes - 3 pcs., hard-boiled eggs - 3 pcs., fresh cucumbers - 3 pcs., radishes - 5 pcs., green onions with the snow-white part - 1 bunch , dill - 1 bunch, mustard - 1 tbsp. l., kvass - 1.5 liters, sour cream - 2 tbsp. l., juice of 1 lemon, salt and pepper to taste.

1. Finely chop the green onions.

2. Grate the potatoes on a large grater.

3. Mix onions, potatoes and salt, grind them with a masher until pureed.

4. Cut the meat into cubes.

5. Grind cucumbers, radishes and eggs on a large grater.

6. Finely chop the greens with a knife.

7. Mix all the products in one bowl, add mustard and sour cream to them.

8. Pour kvass over the okroshka ingredients, add salt, pepper and lemon juice.

9. Place the okroshka in the refrigerator for 2 hours. Before serving, top the dish with sour cream and half an egg.

Cool summer soup is ready. Okroshka will certainly turn out if you have tasty kvass and high-quality products!

Okroshka on water with mayonnaise

Classic okroshka with sausage is also prepared with kvass, but if you don’t have it, feel free to use water mixed with mayonnaise, it’s just as tasty.

Boil 4 potatoes and cut them into cubes, boil 4 hard-boiled eggs and chop with a knife or mash with a fork. Wash 3 new cucumbers, cut off their bitter skin as necessary and also cut into cubes, like 300 g of boiled sausage. Finely chop a bunch of green onions, a few sprigs of dill and parsley.

Mix the products in a saucepan, add 200 g of mayonnaise and pour in 1.5–2 liters of water, tasting constantly. The taste of okroshka should be quite rich and pleasant. After this, salt it, pour in the juice of half a lemon and add a little horseradish, mustard or dark pepper if desired. Decorate the okroshka with radish slices on top.

And, most importantly, no one will guess that the okroshka is cooked in water!

Okroshka with beef and beet broth

Boil 2 beets and 3 potatoes in different dishes, hard-boil 4 eggs. After the food has cooled, grate the beets on a large grater or cut them into thin, narrow slices. Chop potatoes, eggs and 2 cucumbers into cubes, chop 4 radishes into thin quarters, and finely chop a juicy and fleshy peeled tomato. Cut 250 g of veal, beef or chicken breast.

Pour the chilled beet broth over the food, add salt and pepper and adjust the desired thickness of the soup. Serve the dish with herbs and sour cream, garnish with half an egg. If you are preparing low-calorie okroshka, replace the potatoes with young zucchini without seeds, and instead of sour cream add low-fat yogurt.

Okroshka on tomato juice with tofu

Pour boiling water over 3 cups of cherry tomatoes, remove their skins, and then cut into 2 or 4 parts. Chop 250 g of tofu and one cucumber into cubes, cut one bell pepper into narrow strips, chop a bunch of onions and a bunch of at least some greens.

Mix all ingredients, season them with 1 tbsp. l. olive oil, 1 tbsp. l. wine vinegar, add a clove of chopped garlic and dried basil on the tip of a knife. Pour 2 cups of tomato juice over the food, add salt and pepper. Add sour cream if desired. This extraordinary okroshka will appeal to those who are tired of ordinary dishes and want to experience something special.

On a hot day, okroshka can be served with ice cubes so that it not only satiates, but also relieves thirst, and you will find okroshka recipes with photos on the “Eat at Home” website. Experiment with new dishes and enjoy the warm summer days!

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. Classic 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.