Cook okroshka for half an hour.
How to cook okroshka
for 2 servings
Boiled chicken eggs – 2 pieces
Boiled potatoes – 2 pieces or 1 large
Boiled sausage (or boiled meat ) – 70 grams
Cucumbers – 1 small or half a large
Radish – 4-5 pieces
Onion – half a head
Dill and parsley – several sprigs
Dressing for okroshka – 400 milliliters
How to cook okroshka
1. Cook separately potatoes, eggs, peel and finely chop.
2. Wash cucumbers, cut off the stalk, chop into strips.
3. Wash and finely chop the radish.
4. Peel the onion from the husk and cut into thin half rings.
5. Dill and parsley wash, dry and finely chop.
6. Cut boiled sausage.
7. Put the ingredients in a large deep bowl.
8. Pour okroshka with kvass or kefir dressing, mix and let the products soak in the dressing for a couple of minutes.
For 2 servings of okroshka, there are 200 grams of the base (vegetables, meat, etc.) and 300 milliliters of dressing.
for 1 serving
Restrainedly spicy kvass dressing for okroshka
Kvass – 200 milliliters
Mustard – 1 teaspoon (strong)
Horseradish – 1 teaspoon
Salt – a quarter of a teaspoon without a slide
Simple dressing of water and citric acid
Water – 200 milliliters
Citric acid – on the tip of a knife or 1/5 teaspoon to taste
Italian dressing on kefir
Kefir 2.5-2.7% fat – 100 milliliters
Water – 100 milliliters
Salt – a quarter of a teaspoon
Dressing for okroshka on mayonnaise
Mayonnaise – 4 tablespoons
Water – 150 milliliters
Lemon juice – from half a lemon
Spicy kvass-kefir dressing for okroshka
100 ml Kvass – 100 ml
Sour cream – 2 tablespoons
Mayonnaise – 2 tablespoons
Mustard – 2 teaspoons
Horseradish – 2 tablespoons
Kvass for okroshka
For okroshka, fresh kvass or kvass prepared at home is best suited. Mix kvass with products for dressing in advance in order to have time to insist kvass in the refrigerator for half an hour or an hour.
Traditionally, white rye flour kvass is used for okroshka, but at home you can make drinking kvass from bread and make dressing for okroshka on it.
If kvass for okroshka is bought in a store, it is necessary to take “live” kvass of a dark color, medium sweetness and sharpness, ideally barrel kvass.
Kefir for okroshka
Any kefir for okroshka is suitable, kefir with 2.5-2.7% fat content will need to be diluted with water (mineral carbonated to taste) in a ratio of 1:1, and kefir with 1% fat content does not need to be diluted.
How to cook potatoes for okroshka
For okroshka, young, not large potatoes are most suitable, which are boiled whole in their skins for 20-25 minutes (depending on the variety), and then cooled, peeled and cut.
How to boil eggs for okroshka Put
the eggs for okroshka in a saucepan, carefully pour cold water over it, put on fire and cook for 10 minutes after boiling water. Eggs will be hard-boiled – this method of cooking is necessary when preparing okroshka. Eggs cooked differently will drastically reduce the taste of okroshka and shorten its shelf life.
Meat for okroshka
Boiled sausage is the most suitable for okroshka. It can also be replaced with sausages, pre-cooked for 3-5 minutes (depending on the type). Sausages do not need to be boiled, but sausages can be boiled for 3 minutes, and then cut into thin strips.
For okroshka, boiled meat is also suitable – beef (cook 1-1.5 hours) or lean parts of pork (cook 1-1.5 hours).
okroshka grainy okroshka simply will not give up its sharpness to the dressing.
Horseradish for okroshka
Horseradish for okroshka should be chosen according to taste and the quantity should be calculated based on the “strength” of the horseradish.
Improving dressing for kvass
If the dressing is prepared on kvass, 1 chicken yolk can be ground in it – then the okroshka will become thicker.
If the okroshka is too sour, you should dilute the dressing. To adjust the acidity of the dressing, it is recommended to add a little lemon, after which be sure to taste the dressing. It is important that the acid goes well with salty and spicy tastes.