Okroshka classic, a recipe with a photo. How to cook classic meat soup with kvass, step-by-step recipes

Refreshing classic okroshka - recipe on kvass with a photo

Let's start, perhaps, with the most popular and howis considered a traditional option - meat okroshki on kvass (classic). As we already mentioned above, initially for okroshki used at least 3 types of different meats. Such an interesting combination was dictated not so much by a desire to experiment with unusual tastes, as a banal economy. As a rule, okroshka was cooked when they wanted to get rid of meat residues. The lack of a strict formula gave the landlords the will and they gladly "disposed" meat of different kinds in one dish. It turned out delicious, interesting, and every time with a new taste! So do not be afraid to experiment with okroshka and change its composition. And as a base for this summer soup will serve as our next recipe.

Necessary ingredients:

• 
  meat (beef or pork) - 900 gr.


• 
  potatoes - 3 pcs.


• 
  eggs - 4 pcs.


• 
  fresh cucumber - 200 gr.


• 
  radish - 200 gr.


• 
  sour cream - 1/2 cup


• 
  kvass - 2 liters.


• 
  bay leaves - 2-3 pcs.


• 
  salt


• 
  pepper


• 
  green onion


• 
  dill

Step-by-step instruction

1. 
   First, we prepare the products that requireheat treatment: meat, eggs, potatoes. Meat, preferably lean pork or beef, boil until cooked in salted water. Eggs boiled hard (ten minutes after boiling). Potatoes are cooked in a uniform.
   

   
   On a note! An interesting taste of okroshka is given by a combination of pork, turkey and rabbit meat.

   
   


2. 
   While our meat, eggs and potatoes are cooked,prepare the rest of the products. Immediately specify that the components should be fairly finely chopped - this greatly depends on the taste of the prepared dish. Therefore, always use a sharp knife or food processor. We cut the cucumber, radish and greens and send them to a deep bowl. Then we cut meat, eggs and potatoes.


3. 
   Thoroughly mix all the ingredients, salt, pepper. If desired, add a laurel.


4. 
   We fill the okroshka with light kvass. We give a little brew and submit to the table, where everyone already at his discretion is adding a spoonful of homemade sour cream to his plate.

On a note! Not every kvass is suitable as arefueling for okroshki. Most of all for cooking okroshki suitable white kvass, which is easy to prepare at home. This will require: rye bread (2 loaves), hot water (4-5 l), sugar (400 grams), fast yeast (15 grams). Bread is cut into medium pieces and sent to the oven for 40 minutes (temperature 100-120 degrees). Fill the crackers with hot water and leave for 3-4 hours. Sugar and yeast is bred with a small amount of warm water, the billet for kvass is filtered from the bread crumb. We add sugar to the bread infusion with yeast and send it to the warm place of the watch for 6-8. After that we enjoy delicious white kvass!

Delicious classic okroshka - recipe on kefir with sausage

Kefir - the second most popular filling, whichused for okroshki. Most often choose kefir medium fat (2.5%), which is necessarily bred with mineral water. If you are going to use one-percent or absolutely fat-free kefir for okroshki, then there is no need to dilute it with water, it is already liquid enough. With regard to the use of cooked sausage or sausages for cooking okroshki, then quality meat products quite adequately replaces in this dish the usual meat. The main thing is not to save and buy really good cooked sausage.

Important! In the classic recipe of okroshka on kvass there is a radish, which you do not need to add to okroshka on kefir. The combination of radish and yogurt may not be the best way to affect your stomach.

Necessary ingredients:

• 
  sausage boiled or sausages - 150 gr.


• 
  eggs - 3-4 pcs.


• 
  potatoes - 4-5 pcs.


• 
  cucumbers - 3 pcs.


• 
  kefir - 1 liter.


• 
  carrots - 1 pc.


• 
  peas - 1/2 cans


• 
  greenery


• 
  mineral water


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   First, let's boil potatoes, carrots and eggs. You can cook sausage, but you can leave it in its original form. If you plan to use sausages, then it is better to subject them to additional heat treatment. Cut the sausage finely.


2. 
   Cucumber is peeled and also finely chopped. Cut the greens (parsley, dill, green onions) and along with the canned peas we send to a fresh cucumber. The amount of greenery can vary depending on your taste preferences. But as a rule, for okroshki use a small bunch of each kind of greens.


3. 
   Eggs cool in cold water and clean the shell. We cut it very finely.


4. 
   Carrots are peeled and finely chopped.


5. 
   After the carrot, grind the potatoes.


6. 
   Mix all ingredients in one deep bowl or saucepan. Be sure to salt and pepper to taste, mix thoroughly.


7. 
   In a separate container we breed kefir with mineral water. The gas from the water is not necessarily released beforehand: bubbles of gas from the mineral water will give okroshki an interesting "tweaking" taste.
   

   
   On a note! The exact proportions to be followed,bred kefir mineral water is not. Everything depends on the fat content of kefir. Therefore, dilute the dressing by eye - it should be fairly liquid and resemble a thick broth.

   
   


8. 
   We pour refueling from kefir and mineral water in a container with the main components.


9. 
   Thoroughly mix our okroshku and try onsalt. If necessary, again salt and add other spices to taste. We give the dish to brew in the refrigerator a couple of hours. We serve okroshka with sour cream and finely chopped greens.

Delicious okroshka classic - recipe on the water step by step

Okroshka on the water is an ideal option for those to whomdo not like the variations of this dish with yogurt and kvass. It is also prepared quickly, easily and simply as the classic meat soup, the recipe of which you can find above. The only condition, on which the taste of your okra depends 100% - quality water. Ideally, it should be a pure spring water, but the usual filtered water will do too. Naturally, the water from the tap, even boiled, in okroshka, we do not recommend you to add - just taste the ready-made meals spoil.

Necessary ingredients:

• 
  potatoes - 0,5 kg.


• 
  eggs - 5 pcs.


• 
  beef or pork - 400 gr.


• 
  cucumber - 5 pcs.


• 
  water - 2 liters.


• 
  mayonnaise - 150 gr.


• 
  mustard - 2 tbsp. l.


• 
  lemon - 1/2 pcs.


• 
  parsley


• 
  dill


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   As usual we start with cooking meat, vegetables and eggs. Cook in salted water, each of the ingredients in a separate saucepan.


2. 
   We pass to slicing vegetables: cucumber cleans from the peel and cut into small cubes, cut the greens very small.


3. 
   Cooled meat cut into cubes, grind the eggs on a grater, cut the potatoes finely.


4. 
   Mix the boiled ingredients with fresh cucumber and herbs, salt. Squeeze out the lemon juice.
   

   
   On a note! Instead of fresh lemon juice you can useordinary citric acid. For such a quantity of ingredients you will need a quarter teaspoon of citric acid, which will need to be diluted in a small amount of water and added to okroshka.

   
   


5. 
   Now let's make the gas station. Fill the prepared components with half the chilled water. Then add the mustard and mayonnaise to the remaining water, mix thoroughly and refill the resulting liquid with the okroshka.


6. 
   We serve okroshka on chilled water, with sour cream or mayonnaise.

Incredibly light classic okroshka - recipe for whey and mustard

Okroshka on whey - soft and deliciousa variation of this famous summer soup. Serum for this recipe can be bought in the store, but you can do it yourself, especially since it's quite simple. In addition, the process of cooking home whey has a wonderful "side" product - cottage cheese. Cottage cheese turns out very soft and tasty, especially if to prepare it from fat house milk.

On a note! To prepare whey at home, takeliter of milk and leave it warm for the night to get a yogurt. In the morning, the resulting curdled milk is poured into an enamel saucepan and heated on a small fire until the curd separates from the whey. Just be extremely careful: if you over-restrain the yogurt and it boils, then the cottage cheese will be tough. Pour the warm milk mixture into a container, filtering through a colander with gauze. We give the serum completely drain and we can safely fill it with our okroshka!

Necessary ingredients:

• 
  meat (chicken, turkey, lean pork) - 300 gr.


• 
  potatoes - 4 pcs.


• 
  eggs - 4 pcs.


• 
  cucumber - 3 pcs.


• 
  radish - 150 gr.


• 
  Serum - 1-1.5 liters.


• 
  sour cream


• 
  greenery


• 
  salt

Step-by-step instruction

1. 
   Meat cook in salted water until cooked. It is better to take a chicken fillet or tender loin of low-fat pork. The more tender the meat, the more delicious the okroshka is.
   

   
   On a note! Do not forget about the fact that for cookingRussian okroshki often used several types of meat. Try and you will experiment with traditional ingredients and cook, for example, okroshku and with pork, and with chicken.

   
   


2. 
   Eggs and potatoes also cook, you can in one pan.


3. 
   Let's go on cutting vegetables: potatoes, cucumbers, radish and greens (young onion, parsley, dill) finely-finely chopped. We clean the eggs and separate the proteins from the yolks, cut the proteins and add them to the vegetables, and rub the yolks with a fork - so the okroshka turns out to be tender.


4. 
   Mix all ingredients in a large container and salt. Stir well and add serum. We try for salt and if everything suits, then we serve it on the table with sour cream.
   

   
   On a note! Give ready-made okroshka before serving on the table it is insisted in the refrigerator 1-2 hours - its taste will become more saturated and brighter.

   
   

Okroshka classic - recipe with sausage on kefir

Today, no one will say exactly where it came fromthe tradition of adding boiled sausage instead of meat to okroshka. Most likely, such an innovation in the recipe appeared in the Soviet era, when ordinary housewives often had to "get out" in a food shortage. Nevertheless, cooked sausage, however, like sausages, perfectly fitted into the recipe of classic okroshki and to this day enjoys great popularity among our compatriots.

Necessary ingredients:

• 
  sausage "Doctor" - 300 gr.


• 
  sausage smoked - 100 gr.


• 
  potatoes - 3 pcs.


• 
  cucumber - 2 pcs.


• 
  eggs - 3 pcs.


• 
  kefir - 1, 5 liters


• 
  mineral water


• 
  greenery


• 
  salt

On a note! Of course, you can use one type of sausage -Dried by the type of "Doctoral" or "Milk". But we suggest you combine the "varenka" with smoked or semi-smoked sausage to give the classic okroshka a more rich and interesting taste.

Step-by-step instruction

1. 
   Boiled sausage boiled, smoked sausage immediately cut finely.


2. 
   Eggs and potatoes are cooked. After cleaning and cutting with small cubes.


3. 
   Cucumber and greens are also finely chopped and mixed with chopped boiled and smoked sausages, potatoes and eggs.


4. 
   We mesh and solim. Fat thick kefir diluted with mineral water and fill it with our okroshka. Solim and sent to the refrigerator for a few hours to okroshka well brewed and the same desired smoked taste appeared.


5. 
   We serve okroshka with sausage on kefir with sour cream and rye bread.

Unusual fish okroshka - step-by-step recipe with a description

In fact, an unusual fish okroshka canto appear only to modern, non-spoiled inhabitants. In Russia, okroshka with fish enjoyed no less popularity than its meat or vegetable variation. Most often for the preparation of fish okroshki used low-fat varieties of river fish, for example, pike perch or pike. In this recipe we suggest you use sea fish - hake, pollock, dorado. Of course, you can use and river fish, but the fillet of marine life is more gentle and almost boneless, which speeds up the process of cooking fish okroshki.

Necessary ingredients:

• 
  fillet of lean fish - 400 gr.


• 
  eggs - 4 pcs.


• 
  potatoes - 3 pcs.


• 
  radish or radish - 200 gr.


• 
  kvass or kefir - 1,5 liters.


• 
  cucumber - 2-3 pcs.


• 
  greenery


• 
  mustard


• 
  sour cream


• 
  salt

Step-by-step instruction

1. 
   The fish fillet is thoroughly washed and sent to boiling salted water, cook on low heat until cooked. We cool the fish and cleanse the bones. Cut into small cubes.
   

   
   On a note! Instead of fresh fish for this recipe, you canuse and canned. Choose canned fish for okroshki on your own. But we recommend you look at the fish in tomato sauce - sprat or bulls. An unusual combination of tomato and kvass will give the ready-made dish a special piquancy.

   
   


2. 
   We put potatoes in a uniform and eggs. After complete cooling, cut potatoes and squirrels into cubes. Yawn mash with a fork and mix with mustard (1 tbsp.).


3. 
   Greens, cucumbers and radishes are also finely chopped and mixed with potatoes and squirrels.


4. 
   Mix all the products and salt. We start to prepare the refueling: if you use kvass, mix a small amount with mustard and yolk, and then refill the okroshka. If you use kefir, then just dilute it with mineral water. Mustard in this case, add at the end of cooking.


5. 
   In conclusion, add to the okroshka pieces of fish fillets and salt again. Give okroshke to brew in the refrigerator for at least two hours. Serve fish okroshka traditionally with sour cream and rye bread.