Do they make okroshka with pickled cucumbers? Summer okroshka with cucumbers. Mushroom okroshka "Easily"

Answer from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: Need a recipe. Do you prepare okroshka with cucumbers (not pickled)?? I need her recipe

Answer from Eurovision[guru]
vegetable okroshka
kvass - 1l;
potatoes - 2 pcs. ;
radishes - 1 small bunch;
fresh cucumber - 2 pcs. (small) ;
green onion - 1 bunch;
dill - 1/2 bunch;
parsley - 1-2 sprigs;
mustard - 1 tbsp. l. ;
ground black pepper,
salt - to taste;
egg - 2 pcs. ;
heavy sour cream - to taste
Boil the potatoes in their jackets, cool and peel. Wash all other vegetables. Hard boil the eggs, transfer to cold water, then clean. Potatoes, radishes, proteins boiled eggs cut into small cubes.
Chop the cucumbers the same way as the rest of the ingredients, or grate them coarse grater.
Finely chop the greens, place in a bowl, sprinkle with salt and mash (not into a pulp, but just so that the greens release juice!).
Mash the yolks with a fork, add mustard, sour cream and mix. Pour kvass into the resulting mixture, add salt and stir thoroughly.
Place radishes, cucumbers, potatoes, herbs on a plate, pour cold kvass over everything and serve with sour cream.
okroshka with sausage
- kvass - 1l.
- boiled sausage - 200g
- cucumbers - 150g
- potatoes (boiled) - 200g
- egg (hard-boiled) - 4 pcs.
- green onion - 50g
- dill - to taste
- salt
- sour cream.
Cut the sausage, potatoes and cucumbers into cubes, finely chop the eggs, onion and dill. Add salt to taste. Pour in kvass. Before serving, top with sour cream.

Answer from Diana[guru]
I always make okroshka with fresh ones))

Answer from Baby sucker[active]
I’ve never seen okroshka without cucumbers, but I like it better with whey than with kvass. .
Sausage, eggs, potatoes, radishes, cucumbers, onions and dill, salt, sour cream or mayonnaise + kvass - this is standard okroshka

Answer from Extend[guru]
Okroshka in Abkhazian
Sour (fermented) milk - 3-3.5 cups
water - 1-2 glasses
green bunch - 50-75 g
green cucumbers - 150 g
radishes - 50 g
garlic - 1-2 cloves
dill greens - 4-5 sprigs
eggs - 2 pcs.
salt and adjika - to taste.
Instructions: Cut the cucumbers into cubes, chop the radishes and onions, then put them in a saucepan or deep bowl, pour sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Boil the eggs hard-boiled, chop finely and add to the soup. Before serving, sprinkle with finely chopped dill.

Answer from Galina Rekaikina[guru]
Finely chop: green onion, dill, 2-3 eggs, fresh cucumber, radish (or radish), boiled meat (or sausage), salt, pour kvass. Add sour cream and... Bon appetit! If you want it spicier, you can add a little grated horseradish.

Answer from Nika[guru]
This is how okroshka is made with fresh cucumbers, and they also put water in it. eggs and potatoes, sausage, radishes, herbs to taste. Everything is filled with kvass. Sour cream or mayonnaise if desired and of course don’t forget salt.

Answer from Oksana Korolkova[guru]
By the way, my mother serves potatoes separately for the ham, and a friend in the village adds not chopped, but crushed (not mashed, but simply boiled and crushed).
And I cook traditionally. I chop the green onion and dill finely, rub it with salt and rub it with a wooden spoon (the smell!), then diced radishes or lobu, fresh cucumbers, boiled eggs, potatoes, salt, boiled sausage, season with mayonnaise. And I fill it with water and lemon juice or citric acid, a little sugar.

Okroshka - cold soup, which our ancestors traditionally prepared in the summer. This dish still performs two important functions today - it saves you from the heat and gives you a feeling of fullness. Do you know what is needed for okroshka? If not, we recommend that you read the contents of the article.

History of the dish's creation

The name comes from the old Russian word “kroshevo”. This is what our grandparents called everything that was crumbled into food and then filled with kvass, whey or cucumber pickle. Some sources claim that okroshka was invented more than 1000 years ago. Initially, it was eaten by peasants. They had to work in the fields in the heat. And in order to cool down a little, and at the same time to refresh themselves, they ate okroshka. The food supply for her was meager. Today, many of us are asking the question: “What ingredients are needed for okroshka?” But the peasants did not have much choice. They prepared a refreshing stew from onions, radishes and bread kvass.

Soon okroshka began to appear on the tables of the upper classes. The nobles liked the peasant stew. But they decided to add ingredients such as eggs, boiled meat and sour cream to it. Later, recipes appeared that called for the use of boneless fish.

Do you want to please your kids and husband with a tasty, satisfying and at the same time refreshing dish? You simply cannot find a better option than okroshka. It's ready in minutes. This dish can feed a large family. What do you need for okroshka? Now you will know about it.

Buying groceries

We go to the nearest vegetable market or supermarket. One of the main ingredients is meat. This is what makes the dish satisfying. It is advisable to buy low-fat varieties, for example, veal or beef. Some housewives prefer a more economical option - boiled sausage. But the real delicacy will be okroshka, to which we added beef tongue. If you want to make a light fish soup, then use cod, perch or stellate sturgeon.

Don't forget the greens. Without it, okroshka is not as tasty and aromatic. Dill, parsley, cilantro and green onions You need to finely chop, place on the bottom of the pan and mash with a masher.

Refueling

What to fill the okroshka with? Here you need to be guided by the taste preferences of all family members. Some people love others - whey. Potatoes and cucumbers can be cut or grated.

Every year more and more foreign tourists visit Russia. They want to get to know better not only our culture, but also our cooking. In the summer, okroshka is served in restaurants in Moscow and other large cities. Foreign guests are happy to order cold soup, which includes many ingredients. Siberian-style okroshka is especially popular. How to prepare it at home? What do you need for okroshka with kvass? Take a notepad and write down.

Grocery list:

• eggs - 3 pieces;
• 100 g ham;
• wild garlic to taste;
• one potato
• green onions to taste;
• one fresh cucumber;
• kvass.

What do you need to prepare okroshka?

1. Potatoes must be boiled in their skins. When it cools down, clean it.

2. Boil the eggs hard. Cool, remove the shell.

3. Chop the cucumber and place it in a deep salad bowl.

4. Chop the wild garlic. Add to cucumber.

5. Cut the potatoes into cubes. Place in a salad bowl.

6. Chop the ham (preferably into cubes). Eggs can be chopped with a knife or passed through an egg slicer. Add to other ingredients.

7. The greens must be chopped and put into okroshka.

8. Mix the resulting salad thoroughly. Salt.

9. Place the okroshka on deep plates. Fill with kvass. Mayonnaise or sour cream is used as a dressing. The dish is served to the table with pieces of black bread. We wish everyone bon appetit!

Ingredients:

• 3 eggs;
• sour cream;
• 5-6 radishes;
• 300 g boiled sausage;
• 3-4 potatoes;
• kefir;
• a little table mustard;
• 3-4 cucumbers;
• dill;
• green onions;
• salt.

Making okroshka with kefir

We follow the instructions:

1. Boil When it cools down, cut into cubes.

2. Grate the cucumbers (skin can be used). We do the same with radishes.

3. Cut the sausage into cubes.

4. Boil the eggs hard. Grind one yolk and three whites. And the remaining yolks will be used to prepare the dressing.

5. Grind the chopped green onions with salt until the juice comes out.

6. Now you need to make a gas station. To do this, grind the yolks, sour cream, a little dill, salt, mustard and ground pepper. We dilute the resulting mixture with a small amount of kefir. Leave for 10-15 minutes. This dressing performs two functions - a thickener and a flavoring agent.

7. In a cup or pan, combine ingredients such as eggs, sausage, cucumbers, potatoes and radishes. Mix it all. Salt. Distribute the resulting salad among deep plates. Pour kefir into each of them. Sprinkle chopped dill on top. Cold soup can be seasoned with mustard, sour cream or mayonnaise. Whoever likes it.

Okroshka on water with vinegar

Product set:

• 250 radishes;
• 4 eggs;
• 60 g arugula;
• 400 ml water;
• 1 tbsp. l sour cream;
• 4 cucumbers;
• 200 g pork kebab;
• 1 tbsp. l vinegar (9%);
• salt.

Instructions for preparing okroshka in water with vinegar:

Step No. 1. Wash the cucumbers. Cut into cubes or grate.

Step No. 2. Let's start processing the radishes. Rinse with tap water, remove the tails and grate.

Step No. 3. Shish kebab should be cooked on the grill or in the oven. When the meat has cooled, cut it into cubes.

Step No. 4. Grind the arugula.

Step No. 5. Boil hard-boiled eggs. Let cool. Grind on a grater.

Step No. 6. Place all these ingredients in a deep cup or pan. Mix. Salt.

Step No. 7. Now you need to make a gas station. Take 1.5 cups of cooled boiled water, 1 tbsp. l sour cream and vinegar. Mix in a separate plate. Season the okroshka with the resulting mixture. It turns out very tasty and unusual.

Whey okroshka recipe

Grocery list:

• 10 sprigs of dill;
• 6 eggs;
• 1 liter of whey;
• 350 g boiled sausage;
• 200 g radish;
• 5 potatoes;
• 200 g cucumbers;
• 200 ml sour cream;
• salt.

Preparation:

1. Place on the table everything you need for okroshka. First, boil the eggs and potatoes (separately). It will take just a few minutes. When the eggs have cooled, peel them. The potatoes also need to be cooled and then the skins removed.

2. Chop all vegetables (except radishes) and sausage into cubes. You can simply chop the greens.

3. Place these ingredients in a saucepan. Mix. Salt. Add sour cream. Mix again.

4. Before serving the dish, pour whey into the okroshka. Distribute the soup among plates. Sprinkle chopped dill on top.

Mineral water okroshka recipe

Ingredients:

• 1 bunch of green onions;
• 2 eggs;
• one cucumber;
• 5-7 radishes;
• 2-3 liters of mineral water;
• lemon - 1 piece;
• 200-250 g sour cream;
• 100 g boiled beef;
• two potatoes;
• a bunch of dill;
• salt.

Preparation:

1. Rinse dill and onions with water. Grind them, put them in a saucepan, mix with salt and lemon juice. Mix.

2. Boil the potatoes in their jackets. Cool, then cut into cubes and add to the onion and dill.

3. Eggs must be hard-boiled. Grind the yolks and whites and add to the pan.

4. Wash the cucumber and radish in running water. Grate on a coarse grater. Put it in okroshka.

5. Boil the meat until fully cooked. Cool and cut into strips or cubes. Add to the pan.

6. Pour 1 liter of mineral water into this bowl. Add sour cream. Mix. Add the remaining water to the desired thickness. All that remains is to distribute the okroshka among the plates and invite the household to the table. Bon appetit!

Additionally

Who said that you only need to put meat or sausage in okroshka? Nothing like this. Some modern housewives prefer to cook fish okroshka.

We will need:

• 1.5 liters of kvass;
• 3 potatoes;
• 0.5 kg of fish;
• two eggs;
• a bunch of radishes;
• 1 tsp sugar;
• some green onions;
• 2-3 tbsp. l sour cream;
• 2 cucumbers;
• 1 tsp table mustard;
• salt.

Preparation:

1. Boil the fish. Then we clean it from the bones and cut the pulp into cubes.

2. Cool the cooked one, peel it and chop it.

3. Wash cucumbers and radishes and cut them (preferably into cubes).

5. Place the following ingredients in the pan: radishes, potatoes, fish, onions and cucumbers.

6. In a separate cup, grind the yolks with salt, sugar and mustard. Mix them and dilute with the specified amount of kvass.

7. Pour the seasoned kvass into the pan with the crushed ingredients. Add sour cream. Sprinkle with chopped dill. Fish okroshka is ready to eat.

Finally

We talked about what is needed for okroshka. The recipes contained in the article are suitable for both novice housewives and experienced chefs. You can please your family different types okroshka. The ingredients included in the summer soup give you a feeling of fullness, but at the same time do not harm your figure at all.

For the recipe with photos, see below.

This recipe is dedicated to everyone like me. For the winter okroshka recipe, many thanks to my mother, who fed it to me and shared the recipe. Why winter okroshka? Because it is adapted for winter products, or rather the lack of freshly grown vegetables. In winter it is very problematic fresh vegetables, especially for those who are used to eating homemade delicious cucumbers and radishes from the garden. So, let's prepare winter okroshka!

Winter okroshka - recipe

To prepare a delicious cold soup (even in winter I love to enjoy okroshka), we will need:

• 3 hard-boiled eggs;
• 2 medium potatoes;
• boiled chicken meat 300 g;
• 2-3 pickled cucumbers;
• ½ onion;
• dried dill;
• salt and pepper to taste;
• 1 liter of kefir;
• juice of 1 lemon;
• some water.

Instead of chicken meat You can put doctor's sausage in winter okroshka. My favorite way to prepare okroshka is. If you like to fill okroshka differently (white bread kvass or acidified water with sour cream/mayonnaise), then please. The taste will not be affected by this

The winter okroshka recipe is great not only for winter, but also for spring. At this time, there are no vegetables yet, but wild garlic appears, which can be successfully added to our soup. If you grow edible greens in your window all year round, then instead of dried dill, add fresh green onions and dill to this okroshka recipe.

Grate eggs and potatoes, as well as pickles, on a coarse grater. Chop the onion very finely and pour boiling water over it to remove the bitterness. Cut chicken meat or doctor's sausage into cubes.

Place everything in a deep saucepan and pour in kefir, salt and pepper to taste. Add a little water and squeeze the juice of one lemon. Mix everything and let stand covered for about an hour to let the okroshka brew.

I like okroshka to be sour, so I put a lot of acid ( lemon juice or apple cider vinegar). If you don’t like sour okroshka, then you can omit the lemon at all or reduce the volume of juice by half. Serve winter okroshka with black bread and eat it wrapped in a warm blanket. Bon appetit!

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To cut the ingredients, prepare a cutting board, knife, and grater. To boil potatoes (by the way, you need to boil the root vegetable in its “jacket” in slightly salted water) and chicken eggs – use a saucepan. And to combine the crushed products for okroshka, prepare a suitable bowl (pan). The amount of ingredients is calculated for approximately 2 liters of kvass, but the products can be varied. So, potatoes and chicken eggs We're ready. Let these boiled ingredients cool, remove the “jacket” from the potatoes, and remove the shells from the eggs.

We start cutting products for summer okroshka with potatoes. Cut the root vegetable into small cubes. Immediately transfer the potato cubes to a suitable bowl.

The next ingredient is boiled sausage. We will also give this meat component the shape of cubes.

Chop the peeled chicken eggs with a regular knife. You can also use an egg slicer for convenience. We will also transfer the chopped eggs into a bowl.

Wash fresh cucumbers and radishes under running water. Cut the peel off the cucumber. Wash the radishes especially thoroughly (they are still a root vegetable). We will cut the cucumber for summer okroshka in the same way as sausage, i.e. cubes.

Finely chop the washed and dried greens (in our recipe this is dill) and add them to the rest of the chopped products.

All ingredients for kvass okroshka are crushed, pour them into the drink.

Mix.

Let's taste the okroshka. Based on your taste and the preferences of your household, add spices (salt, sugar, ground pepper).

When serving okroshka with fresh cucumbers add a spoonful of sour cream or mayonnaise.

Bon appetit!

Starring:

700 grams of boiled or baked meat
- 1 large onion;
- 3 eggs;
- 300 grams of radishes;
- 500 grams fresh cucumbers;
- 500 grams pickles;
- 300 grams of salted/pickled plums;
- Greens (dill).
I am very loyal to potatoes in Russian cuisine. But here - excuse me. There are no potatoes in my okroshka. But you can serve okroshka with hot potatoes.

Opinions differ about the choice of meat. For example, V.A. Levshin in “Russian Cookery” claims that pork, black grouse and turkey are suitable for okroshka. Some others, on the contrary, deny pork in okroshka. So you do according to your own understanding, but the fact is that the meat should be soft. For example, I took good beef, boiled it over low heat for a long time - and was quite pleased with the result. In general, okroshka for our ancestors was a way to utilize excess cooked meat so that it wouldn’t go to waste, which is why in ancient books you often find phrases like “the leftovers of any roast will do.”
As for salted plums, this preparation is now quite exotic - indeed classic component okroshka, again, Levshin wrote about it. If it’s not available to you, that’s okay, of course. Here they are so cute, with radishes and cucumbers:


I prefer to chop everything moderately finely. After placing the slices on a plate, pour a few spoons of brine - cucumber or plum - over it. I took advantage of the moment and watered it with plum. Let's brew a little.
Well, then we dilute it with white kvass. I already wrote how it is done, a reminder here: http://anzgar.livejournal.com/81590.html
Another subtle point is the dressing, that is, a kind of okroshka sauce. You can, of course, just add horseradish and mustard, or you can make it more interesting. This topic is also not new; pre-revolutionary authors also wrote about dressing okroshka, and Pokhlebkin cited its recipe. Actually, my version is a slightly modified version of Pokhlebkin.
Contains:
- 2 ground egg yolks;
- 2 full teaspoons of vigorous mustard;
- 1 small grated horseradish root;
- 1/2 teaspoon mustard seeds;
- dried dill;
- a pinch of black pepper;
- 1 teaspoon lemon zest;
- 1 teaspoon of cucumber or plum brine.

A teaspoon of this sauce, added to our okroshka along with good sour cream, will perfectly complement the picture. Or maybe it can be used in other places - for meat, for example, why not?