How to easily spoil the okroshka and how to cook it according to all the rules

Summer is approaching, and with it the season of cold soups, the most favorite of which in our country is rightfully Okroshka. How to make okroshka to achieve perfect taste and avoid annoying mistakes?



The answer is not that simple. In each family, this dish is prepared in its own way, and disputes between supporters of kvass and kefir sometimes reach truly epic proportions.

Most Russians fill the okroshka with kvass and simply do not understand how to add dairy products to it. At the same time, residents of Magadan, Khabarovsk, Kaliningrad, Murmansk, Smolensk and Ryazan persistently mention in search queries Yande exactly the recipe on kefir.





Not left out of the discussion and experts Roskoshestvo. The press service of the organization said that “the classic version of the recipe for okroshki includes: potatoes, eggs, cucumbers, radishes, dill, green onions, sour cream for filling and, of course, kvass.”

In order not to offend any of the opposing parties, we will dwell on the traditional rules of cooking okroshka, and in conclusion we will share recipes on kvass and kefir.



Mistakes that can ruin the okroshka

1. Choice of kvass
   Store kvass, as a rule, has a sweet taste, which should not be in the correct okroshka. If you try, you can find a special tiny kvass with a sharply sour taste.
   
   
   
   Another option is to make kvass from rye bread according to our recipe. This drink is suitable for cooking okroshka and perfectly quench your thirst.
   
   
2. Green onions
   Some people hate green onions, but a good okroshka without it will not work. Onions should be as fresh and young as possible. Cut it as small as possible, and you can also ceiling. So it will enrich the finished dish with aroma as much as possible.
   
   
   
3. Acute additives
   To okroshka acquired a unique invigorating sharpness, you can not do without refueling. Most often, a dressing of mustard or horseradish is softened with sour cream or yogurt.
   
   
4. Vegetables
   Vegetables in okroshka should be young, fresh and in contrast to onions slightly sweet. Bitter cucumbers or hard overripe radishes can spoil the taste of the soup.
   
   
   
   All the ingredients of okroshka should feel good. Therefore, you should not cut vegetables finely, and especially rub on the grater.
   
   
5. Greens and herbs
   Okroshka is the most summer soup. That means it should have more greens and spicy herbs. Herbs can be ceilingd with onions, or you can sprinkle them with soup.
   
   
   

Classic okroshka on kvass

Nothing attracts you to the refrigerator in the summer like a pot of cold kvass. For its preparation, you will need the simplest products that are likely to be found in the garden or on the market.

The ingredients

• 1.5 l unsweetened kvass
• 500g potatoes
• 150g boiled chicken fillet
• 150g boiled sausage
• 200g radish
• 300g cucumbers
• 1 sweet pepper
• 200g green onion
• 100g dill
• parsley
• salt and pepper

Preparation

1. Boil potatoes in uniforms. Cool, clean, cut the dice.
2. Sausage, chicken fillet, boiled eggs, cucumbers cut in cubes. Cut the radishes and peppers with a thin straw. Cut the greens finely.
3. Mix the meat, sausage and vegetables in a bowl.
4. Put it on plates.
5. Pour kvass, sprinkle greens on top.
6. Serve it chilled.
7. Add a dish of satiety can sour cream, but it is better not to use it for weight loss.
8. Bon appetit!

Okroshka on kefir

Okroshka, tucked in kefir, perfectly quenches hunger and thirst. It turns out to be gentle, with a slight sourness. Calories in the dish are small, so you can use it without fear for your figure.

The ingredients

• 500g doctoral sausage
• 5 cucumbers
• 500g radish
• 5 eggs
• 1l kefir
• 1.5 liters of serum
• 5 potatoes
• bundle of green onions, cilantro, dill, parsley
• 1.5 tbsp mustard
• flavorful
• salt

Preparation

1. Cut small pieces of cucumbers and radishes.
2. Cut the onions and greens finely.
3. Sausage, boiled eggs and boiled potatoes cut in cubes.
4. Mix all the ingredients in the pot.
5. Pour kefir and serum. Add mustard, salt, stir.
6. Let me stand for 10 minutes, add sour cream to taste and serve to the table.

How to make mistakes to avoid mistakes, we told. In the heat, you will have a great opportunity to repeatedly taste the whole range of tastes of okroshka - from classic on kvass to delicate and dietary on kefir. Bon appetit!