Traditionally, okroshka is made on kvass, which gives the soup a unique, refreshing taste with a pleasant sourness. However, not all regions of our country can be found in the sale of natural fermentation kvass, but at home, modern housewives cook it rarely. Moreover, it is difficult to get a traditional Russian drink abroad. However, lovers of okroshka found a way out by starting to make this cold soup on the water, acidifying it with lemon juice or vinegar. Okroshka on vinegar with water is different in taste from the traditional one, but it is also very refreshing and is liked by many. In addition, it often has a slightly lower caloric content compared to the classical. There are many recipes for this unusual, but affordable, everywhere and inexpensively at the cost of the first dish, so almost everyone will be able to choose the option that matches their gastronomic preferences.
Cooking Features
Even an aspiring cook will be able to make okroshka on water acidified with vinegar. The cooking technology of this cold soup consists of several stages. First boiled products that need heat treatment: potatoes, meat, eggs and others. Boiled products are cooled, then crushed together with other ingredients. Pouring is being prepared, for which the vinegar is mixed with cold water. The crushed products are filled with the resulting solution. Then the soup is filled with sour cream or mayonnaise, insist for some time in the refrigerator and served to the table. Sometimes the soup is seasoned just before serving.
With all the simplicity of the technological process, it has several important nuances, without knowing which the expected result is not obtained. You can count on it, only taking into account a number of important points.
- Tap water is not suitable for okroshka, it must be purified or boiled. Boiled water must first be cooled. The use of mineral water, including even soda.
- How much vinegar to add to the water when preparing a solution for okroshka depends on the taste preferences of the cook and those who will eat cold soup. It is better to add acetic acid less than more. Usually a half-liter of water takes a tablespoon of 9 percent vinegar, but its amount can be adjusted. It would not be a mistake to make okroshka on a very weak vinegar solution, and vinegar, either table or apple, be served separately, so that consumers could acidify the soup at their discretion.
- Usually, okroshka products are cut into small cubes, but it is possible to make slightly larger pieces or, on the contrary, chop vegetables on a grater.
- In order to make the cold soup more aromatic, the herbs are ground with salt before being added to it.
There is no canonical recipe for okroshka. Many prefer to include in its composition the same products as for the salad “Olivier”, only replacing the pickled cucumbers with fresh ones. Others prefer to focus on summer vegetables. Most often, radish, green onions, dill, cucumbers, eggs, potatoes, sausage or boiled meat are put in okroshka, but each cook has the right to make his own changes to this composition. This also applies to okroshka cooked in water with the addition of vinegar.
Okroshka with sausage on vinegar and water
Composition:
- boiled sausage - 0, 3 kg;
- potatoes - 0.5 kg;
- chicken egg - 5 pcs .;
- radishes - 0, 25 kg;
- cucumbers - 0, 25 kg;
- green onions - 100 g;
- fresh dill - 50 g;
- table vinegar (9 percent) - 60 ml;
- water - 1, 5 l;
- sour cream - 150 ml;
- salt - to taste.
Method of preparation:
- Wash the potatoes and boil them in uniform. Remove tubers from water and cool. Peeled, cut into cubes the size of a little more than a pea and put in a saucepan.
- Cut the boiled sausage in the same pieces as the potatoes, send to it.
- Wash radishes and cucumbers. Cut them into cubes or quarters of circles, put them in a saucepan, where sausage and potatoes are already located.
- Wash, dab dry green onions and dill. Finely chop them up with a knife, fold into a bowl, sprinkle with salt and crush. Transfer to other products.
- Eggs boil hard boiled. Hold them under a stream of cold water to cool them down. Free from the shell, finely chop with a knife and pour into the pan with the other ingredients.
- Prepare the solution by diluting the vinegar with water. Pour chopped products with this mixture.
- Salt the okroshka to taste and cool for 30-60 minutes.
When serving okroshka to the table, fill it with sour cream. Sour cream can be replaced with unsweetened yogurt or mayonnaise, if you like okroshka with them more.
Okroshka with chicken on vinegar and water
Composition:
- boiled chicken breast fillet - 0, 2 kg;
- fresh cucumbers - 0, 3 kg;
- potatoes - 0, 3 kg;
- chicken egg - 3 pcs .;
- fresh greens - 100 g;
- salt, mayonnaise - to taste;
- mustard table - 15 ml;
- table vinegar (9 percent) - 60 ml;
- water - 1, 5 l.
Method of preparation:
- Boil chicken fillet in salted water.
- Boil potatoes separately.
- Boil hard boiled eggs.
- Cool the boiled foods by putting them in the refrigerator for a while.
- Wash the cucumbers, dry them with a napkin, remove the tips from the fruit.
- Wash the greens, put on a napkin so that it absorbs moisture - so the greens dry out faster.
- Finely chop the greens with a knife, combine it with salt and rub with tolkushki or a wooden spoon. Put in a bowl.
- Cut the cucumbers into small cubes, send them to the greens.
- Finely chop the chicken breast, put the chopped chicken in a bowl with greens and cucumbers.
- Peel the potatoes, cut them into small cubic pieces, send to the rest of the ingredients.
- Peel the eggs, remove the yolks from them.
- Finely chop egg whites and combine with other products. Mix the contents of the bowl well.
- Mix water with vinegar, cool.
- Knead the egg yolks with a fork, add mustard and mayonnaise to them, pound until smooth.
It remains to arrange the okrozhechnuyu mixture and dressing of mustard, yolks and mayonnaise, then pour the cooled vinegar solution over them, gently mix the soup and serve it to the table.
Meat okroshka on water with vinegar
Composition:
- water - 1, 5 l;
- boiled meat - 100 g;
- ham - 100 g;
- smoked sausage - 100 g;
- boiled potatoes - 0, 25 kg;
- cucumber - 150 g;
- radishes - 150 g;
- green onions - 50 g;
- fresh dill - 50 g;
- sour cream - 0, 25 l;
- apple cider vinegar (6%) - to taste;
- salt - to taste;
- chicken egg - 4 pcs.
Method of preparation:
- Pound finely chopped greens with salt, put in a saucepan.
- Radish and cucumber chopped grated with large holes, send to the greens.
- Cool boiled potatoes in a uniform, peel, cut into small cubes, send to other vegetables.
- In small cubes, cut smoked sausage, ham and boiled meat (beef or lean pork). Combine meat products with vegetables and herbs.
- Cool boiled eggs cool under running cold water, peel and chop, send to other products.
- Add sour cream to shredded products, mix.
- Fill with cold water, mix again.
- Add 2-3 tablespoons of vinegar. Stir and try okroshka. If it seemed to you not sufficiently acidic, add another 1-2 tablespoons of vinegar and, stirring the soup, serve it to the table.
Meat team okroshka is popular with almost everyone, and on water with vinegar it turns out to be just as desirable as the more familiar leavened.
Okroshka on vinegar acidified water is not considered traditional, but in some regions of our country people are used to cooking and eating just that. There are almost as many variants of it as the classic Russian soup on kvass.
