Okroshka is one of the popular first courses of Russian cuisine, but it is cooked in many other countries. The recipes of this dish are varied. There are two general principles. First, okroshka served cold. Secondly, the products included in its composition, crushed as much as possible. Liquid basis of soup can be kvass, water, kefir, other dairy products. Both vegetarian and meat versions of this dish are known. Most often it is cooked in summer, and seasonal vegetables are the main ingredients in its composition. But there are recipes in which the main component is beet. Okroshka with beets is not only tasty, but also useful. Many people like its unusual color. Such a soup will cost inexpensive, but will certainly impress your family members. Especially it will appeal to supporters of healthy food.
Cooking Features
Even an inexperienced hostess will be able to cook okroshka with the addition of beets, since this process is not complicated. However, to obtain the best result, it will be useful to know a few important points.
- Beetroot for okroshka is usually boiled or baked. It takes some time. It takes even more to cool boiled vegetables. Therefore, they are prepared in advance.
- If there is boiled meat, carrots, and potatoes in the cold soup, they should also be prepared in advance. Eggs can be cooked shortly before cooking the food - they will quickly cool if they are put under a stream of cold water.
- Products that make up okroshka are sliced as small as possible. Cucumbers, radishes, beets, you can even grate large. It is important that the shape of the pieces is identical, then the dish looks more aesthetically pleasing.
- Chopping greens, remove coarse twigs, otherwise they will spoil the taste of okroshka.
- If the chopped greens are covered with salt, it will pour out the juice, making the okroshka a more seductive aroma. Also, this trick will allow you to distribute the greens in the soup evenly, otherwise it will persistently float on its surface.
- To give okroshka a more savory taste, you can add grated horseradish or table mustard. Mustard must be pre-ground with egg and diluted with a small amount of kvass or other liquid.
- Crushing foods, a few eggs can be left whole, then to cut them into halves and decorate the soup with them when serving to the table. You can also use radish, cucumber, tomato or even beet circles to decorate the food, but only if the listed vegetables are part of the dish. It is always appropriate to decorate such as fresh greens.
- After cooking, beetroot hash is allowed to infuse, removing it for an hour or two in the refrigerator. During this time, the soup manages to acquire a rich pink color.
When serving, beetroot beef can be filled with sour cream or mayonnaise.
Beetroot hash on kvass
Composition:
- beets - 0, 2 kg;
- carrots - 0, 2 kg;
- potatoes - 0, 2 kg;
- chicken egg - 2 pcs .;
- fresh cucumbers - 0, 2 kg;
- green onions - 30 g;
- fresh dill - 30 g;
- pickled cucumbers - 100 g;
- sugar - 5 g;
- salt - 10 g;
- mayonnaise - 120 ml;
- okvashechny kvass - 1 l.
Method of preparation:
- Wash beets, carrots and potatoes, put in separate saucepans and boil until done. Try not to digest vegetables so that they are not too difficult to chop.
- Remove the vegetables from the water, let them cool and dry.
- Boil hard boiled eggs. Put them under a stream of cold water to cool them down. Remove the eggshell from the eggs, chop them finely.
- Wash fresh cucumbers. Dry them with a napkin. Cut off the tips of the fruit. Cut vegetables into small cubes.
- Cut the pickled cucumbers with the same pieces.
- Wash the chives and dill. Put the sprigs on a napkin. It absorbs excess moisture, and the greens dry faster.
- Finely chop the green onion and dill with a knife, after removing the coarse twigs.
- Place chopped greens in a mortar, sprinkle with salt and sugar, mash with tolcushka.
- Peel carrots, beets and potatoes. Cut them into pea-sized cubes. Put them in the pan.
- Put cucumbers, greens and eggs in the pan.
- Add mayonnaise, mix.
- Pour cold kvass into the pan, stir.
Store the pan with the okroshka for a couple of hours in the fridge to infuse and cool. After that, you can pour cold beet soup into plates and invite the household to the table.
A simple recipe for okroshka on kefir with beets
Composition:
- kefir - 1 l;
- beets - 0, 3 kg;
- green onions - 50 g;
- fresh dill - 50 g;
- chicken egg - 1-2 pcs .;
- fresh cucumbers - 0, 3 kg;
- salt - to taste.
Method of preparation:
- Boil beets or bake until tender. Allow it to cool to room temperature. Peel, chop on a grater with large holes and place in a deep bowl.
- Wash, blot cucumbers with a napkin. Cut off the tips of the fruit, coarsely rub the vegetables and send to the beets.
- Wash and dry the green onions and dill. Finely chop them and cover with salt. Transfer to other ingredients.
- Pour the contents of the pan with kefir, mix, put in the fridge for an hour.
- Hard-boiled egg, cool under cold water, peel and cut into 4 slices.
It remains to pour the okroshka on four plates, put 1-2 pieces of eggs in each and serve cold soup to the table.
Okroshka with sausage and beet on kefir
Composition:
- boiled sausage - 0, 3 kg;
- bread kvass - 1, 5 l;
- beets - 0, 3 kg;
- potatoes - 0, 3 kg;
- cucumbers - 0, 3 kg;
- chicken egg - 3 pcs .;
- green onions - 50 g;
- fresh dill - 50 g;
- salt, grated horseradish, sour cream - to taste.
Method of preparation:
- Cut the sausage into small cubes, put it in a saucepan.
- Cool boiled potatoes and beets, peel, cut into approximately the same cubes as the sausage. Send to the sausage.
- Wash, drain cucumbers. Slice them like other products. Put in a saucepan with sausage, potatoes and beets.
- Boil eggs in uniform, hold them under running cold water. When they cool, peel them, cut them in half.
- Remove yolks, mash with a fork. Mix them with horseradish and sour cream, dilute with a glass of kvass.
- Finely chop egg whites, send to other products.
- Wash, dry greens. Cut it as small as possible. Salt, remember tolkushkoy. Put it in the pan, which contains the remaining ingredients.
- Stir the contents of the pan. Pour into her dressing of sour cream, yolks and horseradish, mix the products again.
Before serving, lay out the contents of the pan in portions, pour the remaining kvass, which must be cooled well beforehand.
