In the summer heat, you want something light and cool, but at the same time satisfying.
Borscht and soups are eaten hot, which is not quite acceptable in hot weather.
Okroshka broth - a hearty dish that is served cold, so it is very popular in the summer.
Okroshka broth - the basic principles of cooking
Basically, okroshka is cooked on mineral or filtered water, but if you want to get a more nutritious dish, cook okroshka on broth.
The first step is to cook the broth. For okroshka better to cook it from chicken, turkey or beef. In extreme cases, you can take lean pork.
The meat is washed, cleaned of all the excess, spread in a pan and pour water. To make the soup aromatic, roots are added to it, peeled whole vegetables and herbs. The pot is put on a small fire and brought to a boil. Be sure to remove the noise, twist the fire and continue to cook the broth. Cooking time depends on the meat on which the broth is cooked. For chicken broth enough half an hour, and beef broth cook a little longer. Ready broth is desirable to filter and leave to cool.
In addition to the broth, add kvass, sour cream, tan, kefir or mayonnaise to okroshka.
Vegetables that require heat treatment, boil, peel and finely chop. Cucumbers, radishes and greens are washed and crushed. All the ingredients are combined in a tureen or pan, pour broth and add dairy products or mayonnaise. Stir and leave for half an hour in the refrigerator.
Recipe 1. Okroshka in chicken broth
Ingredients
- two chicken legs;
- salt;
- four potatoes;
- citric acid - 2 g;
- three eggs;
- 200 g sour cream;
- fresh cucumbers - two pcs .;
- 200 g of mayonnaise;
- a bunch of dill;
- green onions - bunch.
Preparation Method
1. Wash the chicken legs, put them in a saucepan and cover with three liters of drinking water. Add peas black pepper and bay leaf. Put the pot on a slow fire. Remove the foam with a slotted spoon and boil the broth for another half hour. 2. Remove the chicken legs from the broth, cool and remove the meat from the bones. Cut it into cubes.
3. Rinse a bunch of dill and onion, dry slightly and chop. Wash cucumbers and cut into cubes.
4. Wash the potatoes, cover with water, place the eggs on top and let them boil. After five minutes, remove the eggs, and continue to boil the potatoes until soft. Cool the potatoes and eggs, peel and crumble into cubes.
5. Put greens, vegetables and chicken meat in a tureen, season with sour cream and mayonnaise. Mix everything thoroughly. Pour the cooled broth, salt and add citric acid. Stir again and refrigerate for an hour.
Recipe 2. Okroshka in chicken broth and tan
Ingredients
- 400 g chicken fillet;
- salt;
- two large potatoes;
- onion and dill - a bunch;
- four eggs;
- lemon;
- two cucumbers;
- 250 g sour cream;
- liter of tan.
Method of Preparation
1. Rinse the chicken fillet well, put it in a saucepan with water and send to the stove, adding a pinch of salt. Boil the broth until soft. Then remove the fillet from the broth, cool and tear it with your hands. Broth as cool.
2. Boiled eggs, cool under cold water and remove the shell from them. Chop small squares.
3. Peel potatoes in a uniform, peel and chop them just like eggs.
4. Wash cucumbers, cut along thin plates, then chop straws.
5. Rinse greens of onion and dill, cool slightly and chop finely.
6. Place the prepared ingredients in a deep pan. Add sour cream and mix well. Dilute the thick mixture with chicken broth. Then fill the pan to the brim with tan.
7. Squeeze the juice from one lemon into the pan and season with salt and spices. Stir and refrigerate, covered, for at least an hour.
Recipe 3. Okroshka on veal broth
Ingredients
- 300 g of veal pulp;
- salt;
- 200 g milk sausage;
- spices;
- young potatoes - seven tubers;
- a bunch of green basil and dill;
- five eggs;
- 100 ml of mayonnaise;
- five cucumbers.
Method of Preparation
1. Wash the pulp of veal, clean the meat from the films and veins. Put in a saucepan, add water and put on a slow fire, salt and add bay leaf and peppercorns. From the moment of boiling, remove the foam and reduce the heat so that the broth does not boil intensively, but languish. Then take the pulp of veal, cool and finely chop. Broth strain and cool.
2. Remove thin skin from young potatoes and boil until soft. Cool and chop. Cool boiled eggs in cold water, peel them from the shell, and crumble into cubes.
3. Wash cucumbers, wipe with a napkin and chop finely. Wash, dry and chop greens of basil and dill. Crumble the sausage into small squares.
4. Fold all the ingredients in a tureen, salt and season with spices. Season with mayonnaise and sour cream. Mix thoroughly and fill with broth until okroshka of the desired consistency is obtained. Soak in the refrigerator for an hour.
Recipe 4. Okroshka in chicken broth with kefir
Ingredients
- 300 g chicken fillet;
- salt;
- potatoes - five pcs .;
- black pepper;
- five eggs;
- citric acid;
- cucumbers - three pcs .;
- green onions and dill;
- radishes - seven pcs .;
- kefir - half a liter.
Method of preparation
1. Wash the chicken fillet under the tap. If there is skin, cut it, as well as remove excess fat. Put in a saucepan, cover with water, add a small peeled carrot and onion. Put on the fire and bring to a boil, remove the foam and twist the fire. Simmer for half an hour. Then remove the fillets, cool and disassemble the meat with your hands into small pieces. Broth cool.
2. Boil the potatoes separately, without peeling, until soft. Remove the thin peel from the cooled potato and finely crumble.
3. Boiled hard-boiled eggs put in cold water, remove the shell and chop the same as potatoes. 4. Radish, fresh cucumbers and rinse and chop as small as possible.
5. Mix the cooled broth with kefir and sour cream. Add citric acid, mix and pour chopped vegetables with meat with the resulting liquid. Season everything with salt and pepper. Stir. Leave the okroshka in the refrigerator for an hour.
Recipe 5. Okroshka in chicken broth and kvass
Ingredients
- potatoes - three pcs .;
- horseradish;
- cucumber - two pcs .;
- salt;
- five eggs;
- lemon juice;
- radishes - five pcs .;
- green onions - four feathers;
- two chicken breasts;
- a bunch of parsley and dill;
- chicken broth - half a liter;
- white kvass - one and a half liters.
Method of preparation
1. Boil the potatoes, not peeling, until soft. Drain the water, cool the vegetable and clean. Cut into small cubes.
2. Boiled hard-boiled eggs are placed in cold water and remove the shell. We grind the same as also a potato.
3. Wash my chicken breast, put it in a saucepan, pour in water and cook the broth. Then take the breast out of the broth, cool it and disassemble it into fibers with your hands or cut it into cubes. Cool broth.
4. Rinse greens of onion, dill and parsley, lightly dry and chop finely. Washed cucumbers and radishes large three.
5. Put all crushed products in a tureen and pour chicken broth and kvass. Salt, add lemon juice and horseradish. Stir and put okroshka in the fridge for three hours. Served with rye bread.
Recipe 6. Okroshka on turkey broth
Ingredients
- broth - two liters;
- green onions and dill;
- 400 g turkey fillet;
- salt;
- six eggs;
- 80 g of mayonnaise;
- potatoes - six pcs .;
- lemon;
- cucumbers - three pieces.
Method of Preparation
1. Wash, peel cucumbers and chop them into small cubes.
2. Wash the turkey fillet, place it in a saucepan with water and put on a small fire to cook the broth. Do not forget to remove foam in time. Remove the finished meat from the broth and cool. Cut the turkey into cubes or tear it with your hands. 3. Peel the boiled eggs and chop them in the same way as cucumbers and meat.
4. Peel and chop the potatoes that have been pre-boiled in their skins.
5. Onion and dill greens are sorted, rinsed and finely crumbled.
6. Prepared ingredients for okroshka fold into bulk pan. Salt it. Cut the lemon in half and squeeze the juice out of them into the pan, making sure that the bones from the flesh do not fall into okroshka.
7. Fill all with mayonnaise, mix and pour with cooled broth. Stir again and refrigerate for at least an hour.
Recipe 7. Okroshka in Kharkov-style broth
Ingredients
- chicken broth;
- ground black pepper;
- potatoes;
- citric acid;
- eggs;
- boiled sausage;
- dill and parsley;
- salt;
- mayonnaise;
- green onions;
- fresh cucumbers.
Method of preparation
1. Boil chicken broth. The breast, fillet or chicken leg is best for this. For flavor you can add roots and fresh greens. Strain the ready broth and cool. If you do not have meat, you can make broth from cubes.
2. Boil eggs and potatoes, cool and peel. Cut into small cubes.
3. Free the sausage from the film and chop. Wash cucumbers, if the skin is tough, clean it. Sort out and rinse the green onions under the tap. Cucumbers and onions finely chop.
4. Put all prepared products in bulk dishes. Add mayonnaise and, gradually pouring in the broth, stir until you get the okroshka of the desired consistency. Put the dish with okroshka in the fridge for at least an hour.
Recipe 8. Okroshka on broth with radish
Ingredients:
- chicken breast;
- lemon juice or acid;
- boiled potatoes;
- salt;
- boiled eggs;
- sour cream;
- fresh cucumbers;
- parsley and dill;
- radishes;
- green onions.
Method of preparation 1. Cut off the skin and fat from the chicken breast. Put the meat in a pot of water and put on a small fire. As soon as the broth boils, remove the foam and continue to cook until the meat is soft. Then remove the breast, cool it completely, and disassemble it into fibers.
2. Take vegetables in equal proportions. Boil the potatoes before soft and remove the thin skin from it. Wash cucumbers and radishes. Boil hard-boiled eggs and peel. Grind all ingredients with a short thin straw.
3. Onion, parsley and dill greens crumble as small as possible. Put in a deep bowl, lightly salt and carefully rub with a spoon until juice appears.
4. Mix everything in a deep pan. Pour broth, add sour cream, salt and lemon juice. Stir and leave to infuse in the refrigerator for a couple of hours.
Okroshka broth - tips and tricks
- Avoid rapid boiling broth and periodically remove the fat with a spoon. So the broth will turn out transparent.
- Boil the broth, uncovered, to make it as useful as possible.
- To make okroshka more tasty, take all the ingredients in a 1: 1 ratio.
- Radishes and cucumbers should better be grated rather than chopped.
- Finely chopped green onions and dill crumble as small as possible and rub with salt and pepper until juice appears.
