There is no consensus among gourmets regarding the presence in potato okroshka composition. Some believe that only with him cold soup turns out nourishing and tasty. Others, on the contrary, are convinced that this vegetable in this dish is completely superfluous, and it is better to do without it. If you are among those who are not supporters of the inclusion of potatoes in the composition of almost all dishes, then you probably will like okroshka potatoes more. Options for cold soup without this vegetable, there are many, and it is easy to find one that will meet the gastronomic preferences of the chef.
Cooking Features
The process of cooking any kind of okroshka is simple and has no significant differences. First, eggs, meat products and some vegetables are boiled until cooked and cooled. Then all products are crushed. Usually they are cut into small cubes, sometimes with pieces of a different shape, less often they are rubbed. Sometimes additionally from yolks do dressing, rubbing them with mustard or grated horseradish. Then, all products are mixed and poured with a liquid base, in the role of which can serve kvass, mineral or ordinary boiled water, fermented milk drinks. After that, okroshka insist in the refrigerator for about an hour, then served at the table.
With all the simplicity of cooking okroshka, not everyone gets it tasty. To get the best result when cooking it without potatoes, you need to know and take into account several important points.
- If even without potatoes you want to get a hearty cold soup, replace this vegetable with carrots, beets, green peas, make the dish thicker, season it with sour cream, turn into lean meat. If your goal is to cook a low-calorie meal, excluding potatoes from the dill, do not replace it with anything, and make soup with water or whey, which have a minimum energy value.
- Okroshka will be more fragrant if the greens are not only chopped, but also crushed, sprinkled with salt.
- Okroshka products are best minced in the same way. If you decide to grate radishes, then cucumbers should also be ground on a grater. If you cut the sausage into cubes, then the vegetables are best cut into cubic slices. The size of the pieces should also be approximately identical. Then the cold soup will look the most aesthetically pleasing and appetizing.
- If you use water as a liquid base for okroshka, you can acidify it with a small amount of vinegar or lemon juice.
- When serving, okroshka will not interfere with dressing with mayonnaise or sour cream. If you count calories, it is advisable to abandon the filling or use unsweetened yogurt as it.
Okroshka is served extremely cold. Ready soup immediately cleaned in the fridge and take out just before lunch.
Okroshka on kvass without potatoes
Composition:
- kvass - 1, 5 l;
- radishes - 100 g;
- fresh cucumbers - 0.2 kg;
- green onions - 50 g;
- fresh greens - 50 g;
- chicken egg - 3 pcs .;
- cooked sausage - 0, 2 kg;
- salt, sour cream - to taste.
Method of preparation:
- Wash the vegetables, blot them with a kitchen towel. Cut them into small cubes. Put in an enamel pot.
- Slice the boiled sausage into slices of the same size and shape, send it to the radish and cucumbers.
- Eggs boil hard boiled. In order to quickly cool down, put a container with them under a stream of cold water.
- Peel the cooled eggs and cut them into small cubic pieces, pour them into the pan with the other ingredients.
- Wash greens, shake off water, put on a towel and wait until the cloth absorbs the excess liquid, the greens dry.
- Finely chop the greens with a knife and pour into a small bowl.
- Salt the greens and crush it. When she puts the juice, put it in the pan.
- Stir the contents of the pan and fill with kvass, stir again. Try the soup and adjust its taste by adding the right amount of salt.
- Remove the saucepan with okroshka for an hour in the fridge so that it is present and simultaneously cooled.
Pour the okroshka into plates, season with sour cream and serve to the table. The soup prepared according to this recipe is not too high in calories, but it is able to satisfy hunger and give gastronomic pleasure.
Okroshka on kefir without potatoes, with chicken breast
Composition:
- chicken breast - 0, 4 kg;
- cucumbers - 0, 3 kg;
- radish - 100 g;
- chicken egg - 3 pcs .;
- green onions - 50 g;
- dill - 50 g;
- kefir - 1 l;
- salt - to taste.
Method of preparation:
- Chicken breast dipped in boiling water, boil it for 30-40 minutes, until the meat is easy to move away from the bones. Approximately 10 minutes before the breast is ready, add some broth.
- Remove the breast from the broth, cool. Peel it from the skin, separate the fillets from the bones.
- Cut chicken meat as small as possible. If you hold the chicken for about an hour in the refrigerator, it will be much easier to grind it.
- Wash the green onions and dill, blot them with napkins. Remove from coarse fennel twigs.
- Finely chop the dill and onion. Put them in a bowl, remember with salt, shift to the chicken.
- Cut radishes and cucumbers into small cubes. Cucumbers can be pre-cleaned, then okroshka will have a more delicate flavor. Put chopped vegetables to chicken and greens.
- Hard-boiled eggs, cool under cold water, free from shell and cut into halves. Temporarily set aside (you can put in the refrigerator).
- Pour kefir into the container, where vegetables, greens and poultry meat are located. Stir the food and put the soup in the fridge.
- After about an hour, remove the container of okroshka from the refrigerator, pour the okroshka into plates and spread the halves of the eggs over them.
Despite the fact that there is no potato or sausage in this okroshka, it turns out to be nourishing due to chicken, eggs and kefir, which has a thicker consistency compared to kvass.
Dietary hash on whey without potatoes
Composition:
- boiled chicken fillet - 0, 3 kg;
- chicken egg - 4 pcs .;
- cucumbers - 0, 25 kg;
- fresh greens - 100 g;
- serum - 1 l;
- mustard table - 5-10 ml;
- salt - to taste.
Method of preparation:
- Boiled chicken fillet cut into small pieces, ideally - a cubic shape. Put the shredded chicken in the pan.
- Cool hard-boiled eggs, peel. Cut the eggs in half, remove the yolks from them, set aside in a small bowl.
- Cut the egg whites into small pieces, send them to the chicken.
- Wash cucumbers, dry with a napkin. Remove the tips from the fruit.
- Cut the cucumbers into small cubes, send to chicken and egg whites.
- Finely chop the previously washed and dried greens with a knife. Sprinkle it with salt, make a ceiling, transfer it to other ingredients.
- Pour the curd whey into the container with the chopped products, stir.
- Egg yolks mash with a fork.
- Add mustard to yolks, pound foods together.
- Cool the okroshka in the refrigerator for an hour.
Lay the okroshka on plates, add a little mustard-yolk dressing to each one and gently stir the soup. If spicy foods are contraindicated to you, replace the mustard with sour cream or season the okroshka with yolks alone. Cold soup cooked according to this recipe can be eaten by people on a slimming diet, including the Dukan diet (starting from the “Alternation” stage).
People who diet and do not eat foods that have a lot of fast carbohydrates do not have to give up okroshka. Potatoes in this cold soup is not an essential ingredient, a tasty dish can be made without this vegetable. The result will be dietary hash, no less tasty than traditional, and even no less satisfying. You can cook it on kvass, kefir, whey or even mineral water, acidified with lemon juice.
