Okroshka with radish

Okroshka with radish

Many prefer okroshka to be savory to taste. To do this, it is seasoned with mustard or grated horseradish, radish is added to it. But in this case, the taste of cold soup lovers of hot dishes may not seem piquant. Then it makes sense to cook okroshka with radish. This vegetable is much sharper than radish, and will give the dish a really hot taste. There are many recipes for this type of okroshka. It can be made on kefir, kvass, whey, lemon acidified water, other liquid basis. Its composition may also be different. All this allows you to choose the option of cold soup for almost every taste. He does not like only those who prefer dishes with a mild taste, does not like radish.

Cooking Features

The technology of cooking okroshka, one of the ingredients of which is radish, differs little from the process of cooking this summer soup according to other recipes. It is quite simple. First, prepare products that require heat treatment: boiled meat, eggs, potatoes, and sometimes other vegetables. Boiled products are cooled. In the next step, all ingredients are crushed as much as possible, usually in cubes of about the same size. Then the crushed products are poured with a liquid base, stirred, infused for about an hour in a cool place, filled with sour cream or sauce, served to the table. However, the process of cooking okroshka, the main component of which is radish, has some peculiarities, without the knowledge of which it is difficult to get the expected result.

  • Radish has many species and varieties. The most acute is black radish, daikon has the mildest taste. The sharper the vegetable, the less it should be put in the soup.
  • Sour cream, mayonnaise and other fatty foods soften the taste of spicy vegetables. A cold soup made on kefir will have a more delicate taste as compared to a dish made with kvass or water. Also, to mitigate the sharp taste of okroshka cooked with radish, it does not interfere with filling it with sour cream or mayonnaise.
  • Radish, especially not young, is usually hard. Regardless of which chunks you chop other products for okroshka, it is advisable to grind this vegetable on a grater, be sure to clean it beforehand. Sometimes even radish is passed through a meat grinder.
  • If there is a need to make the radish less sharp, after grinding it can be held for some time in cold water, then squeezed and only after that combined with other ingredients.
  • If there is a desire to emphasize the piquancy of okroshka, you can add mustard or horseradish to it, even if there is a radish in the soup.
  • Most often potatoes are added to radish, which helps to balance the sharpness of the main component.
  • In order for okroshka to turn out more fragrant, it is recommended to grind the herbs included in its composition with salt.
  • Before serving, the okroshka does not hurt to insist, removing it for about an hour into the main chamber of the refrigerator.

When serving, okroshka is filled with sour cream or mayonnaise, decorated with halves or slices of eggs, cucumber circles, and sprigs of greens.

Okroshka on kvass with radish


  • radish - 0, 2 kg;
  • kvass - 1, 5 l;
  • potatoes - 0.5 kg;
  • chicken egg - 3 pcs .;
  • boiled sausage - 0, 25 kg;
  • cucumbers - 0, 3 kg;
  • green onions - 50 g;
  • salt - to taste.

Method of preparation:

  • Wash, clean the radish. Cut it into small pieces, turn through a meat grinder or chop with a blender. Radish can also be grated on a grater with small holes, but this process is more time-consuming and forceful compared to shredding the product with the help of kitchen gadgets.
  • Boil the potatoes in a uniform, let it cool. Peel and cut into small cubes, fold into a bowl (separate from the radish).
  • Eggs boil hard boiled. To cool them faster, put them under a stream of cold water.
  • Free the cooled eggs from the husk, finely chop and send to the potatoes.
  • Wash the green onions. Put it on a napkin: it will absorb excess liquid, and the onion will dry much faster.
  • Sprinkle the onion with salt, remember the crush and put in a bowl to the potatoes and eggs.
  • Wash the cucumbers, blot them with a kitchen towel. Cut off the tips of the fruit. Cut the cucumbers into small cubes, put in a bowl with other ingredients.
  • Dice the size of a pea-sized boiled sausage, send it to the bulk of the products.
  • Mix the contents of the bowl. Add radish puree and kvass, mix again.
  • Put the okroshka in the fridge and leave for an hour.

Before serving, okroshka does not hurt to fill with sour cream, although this is not mandatory.

Okroshka on water with radish


  • water (mineral or boiled) - 1, 5 l;
  • radish - 150 g;
  • potatoes - 0.5 kg;
  • cucumbers - 0, 2 kg;
  • purple onions - 50 g;
  • fresh greens - 50 g;
  • chicken egg - 3 pcs .;
  • salt, pepper, table vinegar (9 percent) - to taste;
  • sour cream - 100-150 ml.

Method of preparation:

  • Boil the potatoes without peeling. Remove from pan and send to a cool place to cool.
  • Cook hard-boiled and cool eggs under cold water.
  • Peel the onion and cut it as small as possible.
  • Wash and dry the greens with napkins, finely chop it with a knife.
  • Put the greens in a bowl in which you plan to collect okroshka. Salt and remember tolkushkoy to greens made juice and become more fragrant.
  • Transfer to chopped green onions.
  • Peel radish, chop it on a grater with large holes, put it in a bowl with greens and onions.
  • Wash, dry cucumbers with a kitchen towel, remove the tips from them. Coarsely rub the vegetables and send in a bowl with other chopped products.
  • Peel the cooled potatoes and cut them into small cubes, transfer them to the remaining ingredients.
  • Peel the eggs, cut into small pieces, put to other ingredients.
  • Salt and pepper the ingredients in the bowl, mix them with sour cream.
  • Cool water, slightly acidify with vinegar.
  • Pour the water in the bowl and stir.

Give okroshka a little stand in the fridge and invite the household to the table.

Okroshka with radish on kefir


  • kefir - 1 l;
  • radish - 150 g;
  • potatoes - 0, 3 kg;
  • chicken egg - 3 pcs .;
  • boiled meat - 0, 2 kg;
  • fresh greens - 100 g;
  • cucumber - 150 g;
  • salt - to taste.

Method of preparation:

  • Finely chop the prepared greens with a knife. Place it in a bowl, salt and ceiling until the juice is highlighted.
  • Taste the cucumber, clean it if necessary. Cut the vegetable into small cubes.
  • Boiled meat, always lean, keep it in the fridge for several hours to make it easier to grind. Cut the meat into small cubes, send to the cucumber and greens.
  • Peel the radish, coarsely rub, combine with other crushed ingredients.
  • Cooked hard-boiled eggs, cool and peel, finely chop with a knife and pour into a bowl for the rest of the products.
  • Boil and cool potatoes. Peel, finely chop. Combine with other cold soup ingredients.
  • Pour kefir products in the bowl, add salt to taste and mix.

Okroshka made according to this recipe can be served immediately after cooking, but if you let it stand for half an hour in the refrigerator, it will become even tastier.

Okroshka, cooked with the addition of radish, has a spicy taste and like lovers of spicy dishes. It can be made on water, kvass, kefir, with meat, sausage or from vegetables alone. Almost everyone will be able to choose a version of this cold soup to your taste.

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