Okroshka at the dance

Okroshka at the dance

Ingredients

Small potatoes – 6 pcs.

Short cucumbers – 2-3 pcs.

Sausage or meat – optional 200 g

Fresh herbs - 2-3 bunches

Salt - to taste when serving

• 64 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

Ordinary Russian okroshka is delicious not only with kvass, but also with fermented milk drinks, for example tan (also with ayran, kefir, whey). Select the thickness of the okroshka portion according to your own taste or according to the wishes of your household: more base or more tan.

Okroshka may be made from just vegetables, eggs and herbs, but almost everyone loves meat options. As meats, ordinary doctor's sausage and boiled beef are suitable for the tan option. Don’t skimp on greens, usually dill and onions, but try arugula and the freshest spinach.

For okroshka on tan, prepare the ingredients according to the list.

Tan is suitable both carbonated and non-carbonated, with cow's or goat's milk. Eggs and potatoes for okroshka must be cooked and cooled in advance. I suggest steaming the potatoes, 20-25 minutes will be enough for medium-sized ones.

Peel the potatoes and eggs and dice them.

From time to time I don’t add potatoes to my portion.

I have seen and tried options in which the testicles are either rubbed or cut into four pieces lengthwise, but I still like the “small cube” option the most.

Finely chop the fresh herbs.

Cut the meat or sausage and cucumbers into cubes in the same way. The most delicious for me are summer, small, pimply cucumbers.

Mix all the ingredients together. Before serving, store the okroshka preparation in the refrigerator, do not add salt in advance, otherwise the cucumbers and herbs will become unappetizingly soggy.

When serving, pour the required amount of thana into the portions. Salt, ground pepper - optional and to taste.

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 on Tanya with iced kvass

On hot summer days you can’t do without tasty and fragrant okroshka. Ice cubes from kvass will make okroshka even more refreshing and pleasant to the taste.

Prepare the necessary ingredients for okroshka.
Boil potatoes and eggs, cool. Wash and dry the greens, cucumbers and radishes.

How to cook okroshka on tanya with ice kvass:

Prepare ice kvass in advance. To do this, pour the kvass into ice molds and put it in the freezer for 3 hours or longer.

Peel potatoes and eggs.

Place in a saucepan or other comfortable container.

Cut radishes and cucumbers into cubes.

Transfer to a saucepan.

Cut the ham into cubes.

Add to other products.

Finely chop the green onions, dill and parsley.

Add greens to okroshka.

Season the okroshka with horseradish and mustard.

Mix carefully and add salt to taste.

Divide the okroshka into plates and pour over the chilled tan.

Serve okroshka on tan with cubes of frozen kvass.

Savory and refreshing okroshka with tan and iced kvass is ready.
Bon appetit!

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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!