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.

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 is a traditional recipe with sausage. How to prepare okroshka?

There is probably not a person in our country who does not adore okroshka! If it’s hot outside, then this cool soup becomes a real salvation, because this eternal Russian dish is consumed only cool.

And, in addition, okroshka contains natural vegetables, which means that you will replenish the supply of minerals and vitamins in the body, delighting your loved ones and your loved ones with this easy summer culinary masterpiece.

This dish has been prepared in Rus', as in almost all other Slavic countries, since ancient times. The popularity and versatility of okroshka is enormous, which is not mind-blowing, and there are a huge number of options for its production.

Let's find out what is included in the basic composition of the products and how to create a summer refreshing soup that is tasty and healthy?

Ingredients for traditional okroshka

There are a huge number of options for producing this cool summer soup.

No matter what ingredients it is prepared from! Just pizza, only based on Russian material, and also watery. Well, most often they add to the composition of okroshka:

Cucumbers are a constant component of classic Russian okroshka, which gives this dish a real freshness. They can be added in large quantities, while maintaining a balance between all other ingredients;

Okroshka can also be cooked with tomatoes. To do this, simply remove the skin from ripe tomatoes, cut them into cubes and add to the soup instead of cucumbers or together with them.

Radish is a natural spring vegetable present in all okroshka recipes, giving it an invariable piquancy and flavor;

Eggs are added to the dish quite often, and certainly boiled and crushed;

Sausage is a more commonly used meat product that is added to summer soup. Usually you take regular boiled sausage, without lard or frankfurters;

Potatoes - not all people love them as part of okroshka, however, if you have such a desire, add this vegetable, having previously boiled it in their skins and cut it into cubes;

Greens - the most important ingredients are certainly green onions, and to add flavor - parsley and dill.

Naturally, there are many different options for making this delicious dish. Okroshka is prepared not only with kvass or kefir, but also with whey or sour cream, and even with mineral water or plain water. To make the taste of the dish more striking, lemon and vinegar are added to it. pepper, salt, and some other spices.

Greens are one of the main ingredients, and the more, the better. And don’t limit yourself to onions and parsley. Your cool soup may contain green lettuce, wild garlic, basil and cilantro, as well as rhubarb and other fragrant herbs.

As part of this article, we will study the more popular recipes for the best summer food given to us, and then turn on your culinary imagination - and cook, create, try!

Cool kvass soup with sausage and radishes

This is a traditional recipe according to which this dish has been prepared in Rus' for hundreds of years.

Ingredients for okroshka:

sausage - 300 gr.
radish - 250 gr.
potatoes - 3 - 4 pcs.
Fresh cucumbers - 4 pcs. (average in size)
boiled eggs - 4 - 5 pcs.
green onions - 100 gr.
dill and parsley - 50 g each.
sour cream - 1 glass
sugar - 0.5 tsp
salt - to taste
mustard - 0.5 teaspoon (or to taste)
kvass - 1.5 - 2 liters

First you need to decide on the sausage. Some people think like this: “Anyway, it won’t be visible in the general mass what type of sausage is there, so I’ll buy the one that’s cheaper...” Well, what can you say? The choice is, of course, yours, but my advice for you is don’t skimp! You can’t save much on 300 grams of good quality sausage, but the taste of your okroshka may turn out to be far from perfect!

How to prepare okroshka:

It's all very simple!

1. Boil jacket potatoes and eggs, cut into cubes or into short (1.5 - 2 cm) strips, as well as cucumbers and sausage.

2. Chop the green onions and also chop the parsley and dill.

3. Mix sour cream with sugar, mustard and salt.

4. Combine all ingredients, including a mixture of sour cream and mustard. Add a small amount of kvass and place in the refrigerator to steep for about 30 minutes.

That's it, the most delicious summer stew is ready!

Kvass can be completely replaced with birch sap, the only benefit will be from such a substitution.

Place the cooled mass into portioned plates and pour in the required amount of kvass; some people like the soup thicker, others prefer it thinner.

Step-by-step recipe for kefir with photo illustrations

An important role in the taste of okroshka is how you cut all the necessary products. If your vegetables are beautifully cut into strips and have an appetizing appearance, then your dish will look the part and will be appetizing.

So, let's prepare a delicious okroshka using kefir according to the traditional recipe.

Required products:

drink - 1 liter;
water 50 - 600 g;
sausage – 350 gr. (I have 2 types);
boiled potatoes - 2 pcs.;
fresh cucumber – 3 pcs.;
radishes - 10 - 12 pcs.;
boiled eggs - 3 pcs.;
sour cream - 3 tbsp;
citric acid - 1/8 tsp;
mustard - 1 tsp;
salt, green onion, dill and parsley;

Sequence of actions:

I chopped the radishes and cucumbers on a vegetable grater.

I cut the sausage with a knife, also with straws. I boiled the eggs earlier and cooled them, boiled the potatoes in their jackets and then cut them into small cubes.

I cut the onion a little larger,

and I chopped the parsley and dill so much that the juice practically began to stand out

Now you need to create a sour cream dressing. At first I added about half a teaspoon of salt and a small teaspoon of citric acid on the tip, 1 tsp. sugar and 0.5 tsp. mustard. I have it homemade and very vigorous, so if your mustard is weak, add more. It all depends on your taste.

Mix the sauce well and add a little kefir so that the sour cream becomes slightly thinner, then it will dissolve better in the okroshka.

Place all the chopped ingredients in a saucepan

and pour our sauce there,

also cool water, about half a liter, we will look at the mixture later.

You determine the amount of water at your own discretion - depending on how thick your soup is.

If you create okroshka with just kefir, it will be very thick, so I constantly dilute the regular drink with chilled water and the taste comes out impeccable.

At this point, you need to test the dish for salt and mustard - the spice should be felt. Cover with a lid and place in the refrigerator for at least half an hour, allowing the okroshka to steep and absorb the smells of dill, parsley, and onions—their smell is excellent!

The drink can be replaced with yogurt or fermented baked milk. Any fermented milk product will do, even yogurt, the most important thing is to add a little water, and your cool soup will not be very thick.

That's it, the dish is ready, bon appetit!

Cooking delicious okroshka with sausage in water with mayonnaise and vinegar

I love this cool summer soup and from time to time I add citric acid instead of vinegar. Try and compare both options.

I hope now you understand the answer to the question - how to cook okroshka? We found out what ingredients are included in its composition and learned how to cook according to traditional recipes with sausage and even chicken. So all that remains is to take it and create it!

Have a nice hot summer and the most delicious cool okroshka!

Regular okroshka

A recipe for ordinary okroshka according to an old, proven recipe without any frills. Very tasty with fresh white or black bread.

Ingredients

1.5 l kefir 1%
0.5 liters of unspoiled water
2 potatoes
2 testicles
200 grams of sausage or chicken
2 cucumbers
1 carrot
a bunch of green onions, dill and parsley
2 cloves garlic
salt to taste

Recipe for making a dish at home

Boil water in a large saucepan, add potatoes, eggs, carrots. After 10 minutes, remove the eggs and place in cool water. After 7 minutes, remove the potatoes and let them cool. After another 3 minutes, remove the carrots and let cool. Peel the potatoes and carrots, remove the shells from the eggs and cut everything into small cubes.
Wash the cucumbers and herbs and chop finely. Cut the meat/sausage into cubes/small pieces. Pour a cool drink into a large saucepan, dilute with cool water, and stir. Add all the chopped ingredients, squeeze the garlic into the okroshka using a garlic press, add salt to taste and stir. Pour into plates and serve.

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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.

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