Okroshka with radish

Okroshka with radish

The composition of okroshka can be very different. Most often, it includes fresh cucumbers and green onions, other greens, however, they are not always present in the traditional Russian cold soup. For satiety they put potatoes, eggs, sausage or meat into a popular dish, less often fish and seafood. To give a refreshing first dish spicy notes, it adds horseradish or mustard, as well as vegetables with a spicy taste. The most popular of these is radish. Okroshka with radish not only acquires new organoleptic qualities, but also looks bright and appetizing. You can make it on kvass, kefir, other dairy products or even on water. All the same, it will remain tasty and seductive in appearance.

Cooking Features

Recipes okroshka, which includes radishes, there are many. The technology of making cold soup depends on the specific recipe, but the difference can hardly be called significant. The principle of mixing okroshka is simple: all products are crushed as much as possible, poured with a liquid base, after which the soup remains to be stirred and cooled. However, despite the ease of preparation of this popular dish, not all housewives manage to get the expected result. To make truly delicious and beautiful okroshka with radish, you need to know and take into account several important points.

  • All products, especially those subjected to heat treatment, must be cooled before grinding. This will allow not only to start tasting the soup almost immediately after cooking, but also to cut the meat, eggs, potatoes into more neat pieces.
  • Usually, okroshka products are cut into small cubes. Grind in this way cucumbers or sausage is not difficult. However, radishes, especially small ones, are inconvenient to cut into such pieces, this process can take a lot of time and effort. If you want to cook okroshka as soon as possible, the radish can be cut into thin circles or quarters of circles. Another option is to grate a large vegetable. Cucumbers are preferably crushed in the same way as radishes, otherwise the soup will look less aesthetic.
  • It is common to add lots of greens to okroshka. Rough sprigs in the soup do not put, using only the leaves. Greens will give okroshka more flavor if sprinkled with salt and rubbed with tolcushi before mixing with other components.
  • Okroshka with the addition of radish is often seasoned with mustard. For this, it is ground with boiled egg yolks. Additionally, okroshka can be filled with sour cream or mayonnaise. This will make it more dense and satisfying, a little soften the sharpness of radish.

The composition of okroshka cooked with radish may be different. There are so many recipes for cold soup with this pink vegetable that even the pickiest gourmet can find an option to taste.

Okroshka on kvass with radish

Composition:

  • bread kvass - 1 l;
  • potatoes - 0, 2 kg;
  • radishes - 0, 2 kg;
  • fresh cucumbers - 0, 2 kg;
  • chicken egg - 2 pcs .;
  • fresh dill - 20 g;
  • green onions - 30 g;
  • sour cream (optional) - to taste;
  • salt - to taste.

Method of preparation:

  • Boil the potatoes in a uniform. Let it cool.
  • Peel the potatoes, cut them into cubes the size of a pea or slightly larger. Put in pan.
  • Cool hard-boiled eggs under cold running water. Take the shells off them. Finely chop the eggs with a knife, send to the potatoes.
  • Wash fresh vegetables. Dry them with a napkin.
  • Cut cucumber and radish tips. Cut vegetables into small cubes. Pour over eggs and potatoes.
  • Wash the greens. When it dries, finely chop it with a knife, finely chop it, fold it into a small bowl.
  • Pour some salt to the greens, crush it with a crush. When the greens make juice and begin to exude a seductive smell, shift it to other ingredients.
  • Pour kvass into the pan with the chopped products, mix. Taste okroshka, add salt if necessary.
  • Put the saucepan with the okroshka in the refrigerator for 30-60 minutes.

The cooled up okroshka should be poured into plates and filled with sour cream, adding it about a spoon to each portion.

Okroshka with meat and radish

Composition:

  • okvaschny kvass - 1 l;
  • boiled meat - 150 g;
  • smoked sausage - 100 g;
  • boiled potatoes - 0, 2 kg;
  • radishes - 100 g;
  • green onions - 100 g;
  • chicken egg - 3 pcs .;
  • dill - 25 g;
  • mustard - 10 ml;
  • salt - 5 g;
  • sugar - 5 g;
  • fresh cucumbers - 0, 2 kg;
  • sour cream - to taste.

Method of preparation:

  • Boil the meat, cool it in the fridge, cut it into small cubes.
  • Finely chop the smoked sausage.
  • Cool and clean hard-boiled eggs, cut them in half.
  • Separate yolks from proteins. Squirrels finely chopped. Mash yolks with salt, sugar and mustard.
  • Wash, dry the greens, finely chop it with a knife.
  • Cool boiled potatoes, chop finely.
  • Wash, blot radish and cucumbers with a napkin, cut them into small cubes or chop them in a grater with large holes.
  • Put all the crushed products in a pan, add to them egg-mustard dressing and sour cream, mix.
  • Pour kvass into the pan beforehand, stir the products.

It remains to arrange okroshka on plates and invite the household to the table.

Okroshka with sausage and radish on kefir

Composition:

  • kefir - 1 l;
  • mineral water - 0.5 l;
  • citric acid - 0, 5 g;
  • mustard table - 5 ml;
  • boiled sausage - 0, 3 kg;
  • cucumbers - 0, 3 kg;
  • chicken egg - 3 pcs .;
  • radish - 150 g;
  • fresh greens - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Boiled sausage cut into pea-sized cubes.
  • Wash radishes and cucumbers, pat dry with a kitchen towel, cut into quarters.
  • Chop the greens, after washing and drying.
  • Hard-boiled eggs, cooling and peeling, divide into whites and yolks.
  • Egg whites finely chopped.
  • Mash yolks with a fork, put mustard and salt to them. Stir the products thoroughly while kneading them. Dissolve the paste with mineral water. Water can be used both carbonated and gas-free - the choice depends solely on the culinary preferences of the chef. Add citric acid, mix.
  • Place crushed products in a pan, pour mineral water, in which mustard is diluted, and kefir. Mix thoroughly to make the mass uniform.
  • Put the container with the hash for half an hour in the fridge so that it will infuse and acquire a more harmonious taste.

Okroshka with radish on kefir is no less popular than that made on kvass, although it is not considered classic.

Radish gives okroshka a unique taste and appetizing look. You can make it with this vegetable according to several recipes, each of which is good in its own way.

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