Okroshka refers to those dishes that are relevant at any time of the year. It is prepared in winter and spring, when the lack of vitamins is felt especially strongly, as well as in summer, fleeing from the sweltering heat behind a plate of cold okroshka.
Okroshka is good because it can be prepared from almost any vegetables. Of course, the main ingredients are potatoes, fresh cucumbers, radishes, onions and green onions, various greens. But no one will forbid you to chop cabbage, radish or carrot into this cold soup.
Eggs are added to almost any okroshka. Thanks to them, the taste of okroshka becomes more expressive.
Okroshka is made on kvass, kefir, yogurt, whey, tan, mayonnaise. That is, based on those drinks that are more popular in the area and in a single family.
Vegetarians opt for vegetables. The rest must be put in okroshka and meat products. Moreover, it is believed that the richer their assortment is, the more delicious the okroshka will turn out. In the course are sausages, wieners, sausage, ham, boiled meat - beef or chicken.
If not every housewife can afford to buy beef (considering its cost), then chicken is meat that is available to almost all segments of the population.
Subtleties
- For okroshka it is better to take white meat of chicken - breast. This part of the chicken carcass is famous for the lack of fat, tendons, bones. Of course, it is a bit dry, but if it is cut and mixed with other, more juicy ingredients, this small drawback becomes imperceptible.
- The breast for the hash must be cooked in advance so that it can cool naturally in the broth. If the breast is removed from the broth immediately after boiling and put on a plate, then, when cooled, it will become covered with a hard crust, its meat will become dry and fibrous. Carrots, onions, bay leaves, pepper, parsley are put into the broth during cooking. It improves the taste of meat and broth itself.
- Fans of more savory okroshka can cook it with smoked chicken legs. Of course, before that you need to remove from his skin, completely remove all the fat, separate the meat from the bone.
- A boiled chicken leg is also suitable for cooking okroshka. Like a breast, it is boiled in broth with the addition of roots and herbs, then cooled without removing it from the broth. For okroshka use meat, removed from the leg and thigh, without skin and fat.
And now - recipes.
Okroshka with chicken on the tan
Ingredients:
- chicken boiled breast - 300 g;
- potatoes boiled in a “uniform” - 400 g;
- tan - 1 l;
- hard-boiled eggs - 3 pcs .;
- young greens of dill - a thin bunch;
- fresh cucumbers - 200 g;
- green onions - a thin bunch;
- salt.
Method of preparation
- Boil chicken breast and potatoes in advance. Cool it down. Cut into small cubes.
- With cucumbers, cut the skin, cut them in the same way as the potatoes.
- Divide the eggs into yolks and squirrels.
- Chop green onions. Put in a bowl, add the yolk and a pinch of salt. Remember that the tan is salty, so you need to use salt very carefully. Pound everything with a pestle or spoon.
- Chop egg white with a knife or fork.
- Put all ingredients in the pan. Fill the tan. Stir. Serve chilled.
Okroshka with chicken on kvass
Ingredients:
- smoked chicken leg - 1 pc .;
- boiled potatoes - 300 g;
- fresh dense cucumbers - 200 g;
- red radish - 100 g;
- hard-boiled eggs - 3 pcs .;
- green onions and young dill - in a thin bundle;
- unsweetened home brew - 1 l;
- salt;
- sour cream - 200 g.
Method of preparation
- With the chicken leg, remove skin, fat. Separate the meat from the bones.
- Peel Cucumbers. With young cucumbers, the skin can not be cut off.
- Meat, potatoes and cucumbers cut into small pieces of the same shape.
- Grate the radish or chop finely.
- Eggs chop with a fork or knife.
- Chop onion and dill finely.
- Put all ingredients in the pan. Fill with kvass. To taste, salt and mix well.
- Cool. Pour in plates, put sour cream to taste.
Okroshka with chicken in mayonnaise
Ingredients:
- chicken leg - 1 pc .;
- fresh cucumbers - 200 g;
- boiled potatoes - 350 g;
- mayonnaise - 100 g;
- fresh carrots - 30 g;
- young dill - a thin bunch;
- boiled water - 1-1, 5 l;
- green onions - a few feathers;
- eggs - 3 pcs .;
- salt;
- Citric acid or table vinegar - to taste.
Method of preparation
- Boil the chicken leg, cool it. Remove skin, remove the flesh from the bone. Cut into cubes.
- Grate cucumbers and carrots on a medium grater.
- Cut potatoes into straws.
- Crush eggs with a knife or fork.
- Chop greens finely.
- Fold everything in an enamel pot. Put mayonnaise, mix.
- Dilute with cold boiled water to the desired thickness. Put salt, add citric acid dissolved in a little water. Pour into plates.
Okroshka with chicken on kefir
Ingredients:
- boiled chicken breast - 300 g;
- fresh carrots - 40 g;
- ham - 100 g;
- dill and parsley - a small bunch;
- fresh cucumbers - 300 g;
- young white cabbage - 50 g;
- kefir - 1 l;
- finished mustard - 1 tsp;
- green onions - a few feathers;
- water - 0, 5 l (or to taste);
- salt;
- vinegar - to taste.
Method of preparation
- Cut the breast fillet and ham into small cubes.
- Chop cabbage thinly, lightly salt it, remember with your hands until soft. Only white cabbage is good, and the young one, still green.
- Carrots and cucumbers rub on a medium grater.
- Greens and onions finely chopped.
- Mustard diluted with a small amount of kefir.
- Put all the ingredients in a saucepan, put mustard and salt. Pour the kefir. Mix well. Pour in cold water, making okroshka such density, which would suit you. Add vinegar, mix. Serve chilled.
Okroshka with chicken on mineral water
Ingredients:
- chicken boiled breast - 300 g;
- mineral water, not heavily carbonated, - 1 l;
- red radish - 50 g;
- boiled potatoes - 300-350 g;
- fresh medium-sized cucumbers - 150 g;
- hard-boiled eggs - 3 pcs .;
- sour cream - 200 g;
- young greens - a small bunch;
- salt;
- mustard ready - 1 tsp;
- vinegar or citric acid - to taste;
- green onions - a few feathers.
Method of preparation
- Cut cooled, boiled breast without cut into small cubes.
- Cut potatoes and cucumbers in the same cubes. Radish is better to grate, then the taste of okroshka will be more expressive.
- Eggs chop with a fork.
- Finely shred all greens.
- Mix mustard with sour cream.
- Put all ingredients in a saucepan, add sour cream with mustard, mix.
- Continuing to stir, gradually pour in mineral water, making okroshka of the density you need. Salt it. Add vinegar or citric acid.
Mistress to note
All products for okroshka must be fully cooled, otherwise it will quickly turn sour.
Cut vegetables into even slices. This affects not only the appearance of the dish, but also its taste.
If you plan to cook a lot of hash, do not mix all the sliced products with liquid at once. Let everyone put this kind of salad on his plate and he spreads it in liquid to the required density.
Serve the cold okroshka, so immediately after cooking, place it in the refrigerator for at least one hour.
