Kitchen appliances and utensils: cutting board, grater, 2 deep bowls or pans, ladle, portioned deep plates for first courses.
Ingredients
| Poultry meat | 200 g |
| Eggs | 2 pcs. |
| Potatoes | 3 pcs. medium size |
| Fresh cucumber | 4 things. medium size |
| Radish | 5 pieces. medium size |
| Green onions | 1 bunch |
| Parsley (optional) | ½ beam |
| Dill | 1 bunch |
| Kefir | 0.5 l |
| Soda | 0.25 L |
| Salt | taste |
Step cooking
Preparatory stage
- Boil in advance 3 medium potatoes, 2 eggs and 200 g of poultry meat.
- We clean eggs and potatoes.
- 1 bunch of green onions, 1 bunch of dill and 1/2 bunch of parsley are well washed under running water and allowed to dry on a towel.
- Freshly wash the cucumber and radish under running water, cut the tails and let it dry on a towel.
- Kefir and soda water to cool in the refrigerator.
Cooking okroshka
- Cut the boiled meat into medium-sized cubes and pour into a deep bowl or pan.
- Cut all peeled potatoes into medium sized cubes and add to the meat.
- We cut one egg into medium sized cubes, and rub the second egg on a fine grater. Add eggs to the meat with potatoes.
- 2 cucumbers cut into medium sized cubes, and 2 - rub on a fine grater. Add cucumbers to the crushed ingredients.
- Cut the radish into small cubes and also add to all the crumbled ingredients.
- Finely chop all the prepared greens and send to the total mass.
- Salt everything to taste and mix well. The resulting mixture of ingredients is divided into 4 parts and laid out in portioned deep plates for the first dishes. In a separate deep bowl, mix 0.5 liters of kefir and 0.25 liters of sparkling water. The resulting filling is seasoned with a mixture of ingredients in portioned plates. The amount of filling individually. If desired, you can add a lot of fill, but you can quite a bit.
- When serving, okroshka can be decorated with ice cubes.
Today, there are many options for okroshka, but all the options have one thing in common: the composition of the ingredients is unchanged - potatoes, fresh cucumber, radishes, eggs, a lot of greens and a protein component (boiled meat of any kind, fish or boiled sausage). But pouring can be different: kvass, kefir (sour), whey, milk, beer, birch kvass, infusion of tea mushroom, decoction of currants, parsley, dill, sorrel, beet marinade, mayonnaise, sour cream.
Did you know? Okroshka appeared in the XVIII century and in the classic version consisted of onions, radishes, bread and was seasoned with kvass. In the 19th century, the list of ingredients began to increase. Protein components were added: pieces of boiled meat, corned beef, fish, eggs, and also sour cream was served separately. In the mid-20th century, the okroshka recipe already resembled the one we used to use.
Video recipe
The author of the video, Olga Matvey, tells in detail how to cook okroshka, and shows how she does it. The video also talks about options for replacing ingredients and serving.
As you can see from the recipe, cooking okroshka is quite simple - you just have to cut all the ingredients, mix them and season with filling. If you like to consume very cold dishes, then you can cool the okroshka after cooking in the refrigerator for 2 to 3 hours.
Other Soup Recipes
Okroshka with sausage on kvass
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