Recipe for vegetable okroshka on kvass. How to cook okroshka from vegetables. Mushroom vegetable okroshka: recipe with pickles

This summer meal is definitely the best friend for those on a low-carb diet and craving a varied menu.

Vegetable okroshka is the most delicious, vitamin and refreshing dish for a summer diet, its recipe has been known for a long time, and modern cooking has only added variety to this dish. And today we will introduce you to the best and most interesting options for making fresh soup, so that you can meet the summer fully armed.

How vegetable okroshka is prepared

There are thousands of recipes for cold vegetable soups in folk cuisines all over the world, and only our favorite Slavic okroshka can collect hundreds of different cooking options. And the difference in recipes depends not only on which dressing to fill the slices, but also on the set of ingredients themselves.

And even if we take soup without meat as a basis, then the list of delicious recipes with vegetables will be very, very extensive. And this is great, because when there is a large selection of dietary dishes, it is much easier to lose weight with taste and variety!

Based on the original recipe, you can create many different dishes. For example, removing eggs and dairy products from the composition, we can get an excellent lean dish.

Add boiled and grated beets to the composition, here's a cold borscht for you.

Mushrooms, tomatoes, daikon, pickled or pickled cucumbers, corn, green peas, green beans and spinach with salad will also perfectly complement and diversify the composition of vegetable okroshka.

How to cut vegetables into okroshka

In fact, it is the quickest and easiest first course to prepare. I washed the vegetables, peeled, crumbled - everything is ready.

Well, even if we take a recipe with potatoes and eggs, then we will add 20 minutes to the whole cooking for boiling food. And still the dish is made very quickly.

Even cutting vegetables does not require any special frills. We chop everything into equal medium cubes, chop the green tea with a knife and that's it. Well, except that radishes can be chopped into semicircles or straws. Well, if the composition contains radish, horseradish or daikon, then you can use a coarse grater to grind them.

To make the aroma of greens more intense, finely chopped onion, parsley, dill and cilantro should be slightly crushed with salt to make the juice stand out.

You can get even more interesting information about the preparation of okroshka and its properties on our website:

Vegetable okroshka on kvass

Ingredients

- 2 pcs + -
- 2 pcs + -
- 3 pcs + -
- 4 things + -
Radish - 6 pieces + -
- 1 PC + -
- 1 tbsp. + -
- taste + -
- 2 tsp + -
Cilantro and dill - 1 large bunch + -

How to cook vegetable okroshka

Immediately put the potatoes and eggs in a saucepan, fill with water so that all the products are covered with liquid, and set to boil. After 15 minutes after boiling, take out the eggs and soak them in ice water. And after another 5-10 minutes, drain the boiling water from the potatoes and cool the tubers, cutting them in half.
Cut the washed cucumbers, tomatoes, cooled potatoes and eggs into medium cubes. Chop the onions into small thin pieces. Chop the radish into circles.
We wash the cilantro and dill, dry it and chop it finely, then sprinkle it with a pinch of salt and grind the greens with salty grains a little until the aroma and juice are released.
Now we mix all the chopped ingredients in an enameled pan, fill with kvass, add salt to taste, and also put mustard and horseradish in okroshka. Mix everything and put it in the cold for half an hour to brew.

Our site contains a gorgeous selection of vegetarian okroshka recipes, where you can easily choose the best option for yourself:

For fans of experiments, we suggest mastering this unusual recipe for a very tasty and fresh okroshka with apple and beet at home.

Ingredients

Cold sparkling water - 1.2-1.5 liters;
Pickled beets - 0.15 kg;
Beet marinade - ½ cup;
Fresh cucumber - 2 pcs;
Green apples - 1 pc;
Daikon - 1 piece;
Sour cream - 0.1 kg;
Salt to taste;
Onion greens - 1 bunch;
Fresh dill - 1 bunch;
Cilantro or parsley - 1 bunch;
Potatoes - 3 tubers.

How to cook vegetable okroshka with beets

Boil the potatoes in a skin, then set them to cool.
In the meantime, we clean the apple from the seed center and, together with the cucumbers and cooled and peeled potatoes, cut them into medium cubes.
Wash the daikon, clean and rub on a coarse grater or chop it into thin strips.
We take out the beets from the marinade, and if the slices are rather large, then cut them into cubes of the same size as the potatoes with cucumbers.
Wash all the greens and chop them finely, after which we mix all the ingredients in a deep container, add salt to taste, pour in the beet marinade, put in sour cream, mix everything thoroughly, and only then pour in the chilled soda, mix everything again and pour the soup into bowls.

Mushroom vegetable okroshka: recipe with pickles

This okroshka will become a real find for autumn and winter days, when there are pickled cucumbers and forest mushrooms in stock.

Ingredients

Fresh or frozen mushrooms - 0.25 kg;
Potato tubers - 3 pcs;
Selected eggs - 4 pcs;
Pickled or pickled cucumbers - 2-3 pcs;
Horseradish - 1 tablespoon;
Green onions - 1 large bunch;
Salt to taste;
Rye kvass - 1 l.

How to make vegetable okroshka with mushrooms

Boil forest mushrooms for 20 minutes in salted water, then cool and cut into medium strips. If you took mushrooms for cooking, then you need to cook them no more than 3-5 minutes.
Cook the potatoes for 25-30 minutes in their "uniform". Then cool the tubers, peel and chop into medium-sized cubes.
Cook eggs for 15 minutes, hard-boiled, and also cool. Separate the whites from the yolks. Cut the whites into cubes, and grind the yolks separately with salt into a gruel.
Chop cucumbers, chop the onion finely and mix everything in a common bowl.
Mix the dressing from the grated yolks and kvass and pour the okroshka with the resulting mixture. Salt the soup to taste and season with horseradish.

Vegetable okroshka with mushrooms is ready!

And if you are looking for new recipes for the legendary summer soup, then our articles will replenish your recipe book with worthy dishes.

Most people love okroshka, this soup is especially good to serve in hot weather, as it perfectly refreshes. It is not difficult to choose a recipe for vegetable okroshka to your taste, since there are many options for preparing this dish. Okroshka can be made or prepared from vegetables with the addition. The fill for this can also be different.

Cooking vegetable okroshka is not difficult at all. This soup is perfect for a diet, as its calorie content is low. However, you can also prepare a non-dietary version of okroshka, if you add sour cream to the ingredients.

Boiled and fresh vegetables are added to the vegetable okroshka. As a rule, these are boiled potatoes and fresh cucumbers and radishes. Sometimes other vegetables are added, for example, boiled carrots or fresh radishes.

Vegetables for okroshka should have the same temperature, therefore, everything that needs to be boiled is boiled in advance so that the vegetables have time to cool. Then all the ingredients are peeled and cut into small cubes.

Be sure to add greens to okroshka. Used green onions, parsley, dill. You can put cilantro, basil, a little mint. There are options for cooking okroshka with lettuce or spinach.

An important component of okroshka is filling. Classic okroshka is prepared with kvass. Moreover, kvass should be light and savory. Carbonated versions of kvass are also not suitable for cooking.

In addition to kvass, you can use various fermented milk drinks, as well as ordinary water or mineral water acidified with vinegar or citric acid. To give the best taste, use sour cream, mustard or grated horseradish.

Interesting facts: okroshka has been cooked in Russia for more than a thousand years. Initially, the main ingredients were radish and kvass. But over time, many more complex recipes were invented. So, there are recipes in which, instead of kvass, cucumber pickle or even fermented birch sap is used.

Vegetable crumb on kvass

In hot weather, vegetable okroshka is an irreplaceable dish. It is prepared without meat products.

1.5 liters of okroshechny kvass;
4 potatoes;
4 eggs;
5 radishes;
4 cucumbers;
a small bunch of green onions and dill.
salt, black pepper to taste;
sour cream can be added if desired.

Read also: Okroshka in vinegar with water - 4 easy recipes

Let's start cooking okroshka at least two hours before serving. It is necessary to cook potatoes and chicken eggs until tender. Let these products cool completely. Then we clean up. It will not hurt to peel and fresh cucumbers. You do not need to cut off the skin of a radish, it will be enough just to cut off the tails on both sides.

The greens must be rinsed with plenty of water, then shaken to remove moisture droplets. After that, the greens must be very finely chopped. We shift the greens into the dishes in which it is planned to cook okroshka. Sprinkle with salt and grind well using a wooden pestle or spoon, the greens should exude juice.

Then we chop the rest of the products one by one - potatoes, eggs, cucumbers. Cut into small cubes of the same size. Cut the radishes into thin halves or quarters of circles or grate them. We mix everything, fill it with cold kvass, salt. Let okroshka stand in the cold for 30 minutes. You can add sour cream to the plates.

Vegetable okroshka on kefir

Vegetable okroshka cooked with kefir has a refreshing taste. You can cook the dish with radishes or radishes. But if radish is to be used, it must be soaked first. The radish should be grated on a coarse grater and covered with cold water. After half an hour, you need to drain the water and squeeze the radish. After that, you can add the radish to the okroshka.

3 cucumbers;
5 radishes or 1 small green radish;
4 eggs;
1 bunch of assorted greens;
1.5 liters of kefir;
500 ml of water, you can use ordinary purified water or take carbonated mineral water;
6 potatoes;
1 tablespoon Dijon mustard
0.5 lemon;
0.5 teaspoon sugar;
salt, black pepper to taste.

Boil potatoes and eggs in advance. When the food is completely cool, you can start cooking okroshka.

Peel the potatoes and eggs and cut them into small slices. Cut cucumbers and radishes in the same way. Finely chop the herbs, mix it with vegetables and eggs.

Read also: Okroshka with citric acid - 3 easy recipes

Preparing the gas station: mix Dijon mustard with lemon juice, sugar and salt. Add this mixture to okroshka and mix well. Pour in kefir and mineral water. We mix. We try, if necessary, add salt and spices.

Advice! You can not add potatoes to okroshka, but serve it separately. In this case, boiled potatoes are served hot to okroshka, sprinkled with aromatic vegetable oil.

Okroshka on Tanya

You can cook vegetable okroshka on tan. Ta is a fermented milk drink, for the preparation of which a special sourdough is used. As a result of fermentation, the drink is slightly carbonated, which makes okroshka spicy.

1 liter of tan;
3 potato tubers;
4 cucumbers;
4 eggs;
4 radishes;
4 tablespoons of green peas (canned);
2 teaspoons of mustard;
1 bunch of greens (a mixture of green onions, dill, parsley).

First you need to prepare the ingredients that require cooking. That is, boil potatoes and eggs. Potatoes are best cooked in their skins. Then the food should be cooled and cut into small cubes.

While the potatoes are cooking and cooling, you can prepare the remaining ingredients. We wash the cucumbers and radishes. We rub them on a grater. We mix all the okroshka components, add green peas and finely chopped greens. Before serving, pour in okroshka cold tan, salt and stir.

Whey vegetable okroshka

You can cook vegetable okroshka. This product can be obtained at home when making homemade cottage cheese, or bought in the store. If the whey does not taste sour enough, then you can add a little vinegar or diluted citric acid to the okroshka.

Wash potatoes and carrots well with a brush. Boil the root vegetables until tender, let them cool and cut into small cubes. Boil the eggs separately, place them in cold water and leave to cool completely.

We separate the yolks of the eggs (we will use them for dressing), and finely chop the whites. We mix proteins with potatoes and carrots, add grated radishes and fresh cucumbers. We shred the washed greens, and add it to the future okroshka.

Good afternoon, our dear readers. In the last issue, we talked about how to make delicious homemade kvass. And now we will find out how okroshka is prepared on kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to escape from the heat, while having a hearty meal - okroshka. Usually a housewife takes from the refrigerator almost everything that is left in a little bit, cuts it into salad and pours it, for example, with kvass. So it turned out okroshka.

Of course, in addition to kvass, you can also use whey, you can water with vinegar, mayonnaise, sour cream, and so on. This is not for everybody. Most of all, in the summer we prefer to make okroshka with kvass.

It is better to choose fresh products for okroshka. But it is best to take homemade kvass, which is well infused. And if there is none, then you can store it, but it is better to choose natural, in live fermentation. Then okroshka on kvass will turn out what you need.

We present you several recipes that we periodically make ourselves. Very tasty and satisfying, we advise you to try such recipes. Let's start with the classics, okroshka with sausage.

The amount of ingredients is given in a full 3 liter saucepan. This is, of course, without kvass. Well, the amount of kvass is at the discretion, everyone loves it differently, someone thick, someone liquid. And the number of servings will be different.

If you like this cold soup that is not very thick, then reduce the amount of ingredients. If the okroshechny mass remains the next day, then it can be stored in the refrigerator. This will not affect the taste in any way.

We need:

Boiled sausage - 300 gr;
Potatoes - 4 - 6 pieces (depending on size);
Egg - 5 pcs;
Fresh cucumber - 4 pcs (small);
Radish - 250 - 300 gr;
Green onions - a bunch;
Dill - 0.5 bunch;
Parsley - 0.5 bunch;
Grated horseradish - 2 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Salt to taste;
Sour cream - for serving;
Kvass - 1.5 - 2 liters.

Any housewife knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be both very small and extremely large.

Therefore, in this case, the “eye” is the most basic criterion. Everything should be about the same. Okroshka is so good because there is a lot of everything in it. Therefore, we put "a lot" of everything.

Only high-quality and tasty products will produce high-quality and tasty okroshka.

It is better to take sausage without fat. The variety "Ostankinskaya" or "Doktorskaya" is well suited, better in a natural casing.

Cut it into small cubes.

Sometimes they cook it with half-smoked sausage and even fried. But I believe that this is already for gourmets. Plain boiled sausage is usually used in our okroshka recipe.

Cut the pre-cooked and cooled potatoes into medium-sized cubes. In order for it to be easily cut, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all ingredients to the same size. This will make the dish look more aesthetically pleasing.

Step 3.

Boil the eggs, chill in cold water and cut into cubes. To make it easier to do this, use an egg slicer. In this case, the cubes will turn out to be slightly smaller than the others in the slicing, but our cold soup will look more beautiful.

Rinse the radish thoroughly, cut off the tails and on both sides and peel as necessary. As mentioned above, it is better to buy fresh, medium-sized radishes. Such a vegetable is juicy, strong, with a moderate bittersweet taste. Just the right one.

Overripe specimens are already too bitter, moreover, they are often empty inside, and their skin is very tough and fibrous. It is better not to use such radish in a dish.

The same goes for cucumbers. It is better to take them in medium or small size. Such fruits with a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cut the cucumbers into cubes of a standard size, as you cut other and components as well.

Step 6.

Chop the greens, cutting off the coarse stems if necessary.

After cutting, put all the ingredients in a saucepan.

Chop green onions as usual, transfer to a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If the onion is simply chopped and poured into the total mass, it will simply float in the soup, and it will taste a little when we eat. The grated onion will let out the juice, and this juice will saturate literally every piece cut into an okroshechny mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind everything together. Add a spoon or two, adjust yourself. But I will say right away, even adding two tablespoons of both, you will not feel it in the dish. It will not be acute.

In general, there are no unnecessary actions in the preparation of real tasty okroshka. Everything is necessary and important! Sometimes they say - "Why, I crumbled everything, but poured it with kvass ..." It is not for nothing that it has a name - classic! This means that there are certain requirements for its preparation, there are also certain cooking rules.

Step 9.

Now add the crushed mass to the overall cut. Salt to taste and put in the refrigerator for at least 20 minutes to cool the mass.

we will send the resulting mass to the refrigerator for a short time

Now, with regard to kvass. In the old days, white unsweetened kvass was prepared especially for the dish; it was prepared from wheat raw materials.

You can also use commercial kvass, but preferably good, live fermentation. But it is advisable to use homemade kvass of our own production.

The main thing is to cool the kvass in the refrigerator.

Well, now that everything is sliced and chilled, it's time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this in the total mass, but maybe someone will want to add. Also, do not forget to put sour cream, it will be necessary for everyone to put it on a plate.

Of course you need bread, fresh herbs. Well, you can put fresh garlic on the table. Tasty with black bread, it will be very tasty!

Divide the salad mass into plates. Do not regret, put more. And pour it with cold kvass, be sure to season it with sour cream. Serve immediately and enjoy!

Okroshka with chicken and beef (veal).

In general, this recipe in the old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse, or partridge.

But since at present the last two ingredients are not often found on our table, we will simply replace them with the chicken or turkey we are used to.

We need:

Boiled veal - 150 gr;
Chicken fillet - 150 gr;
Boiled potatoes - 3 - 4 pcs;
Boiled eggs - 4 - 5 pcs;
Fresh cucumbers - 4 pcs (medium);
Green onions - 100 gr;
Parsley, dill - 50 g each;
Sour cream - 1 glass;
Sugar - 0.5 tsp;
Salt to taste;
Mustard - 0.5 tsp (or to taste);
Kvass - 1.5 - 2 liters.

Okroshka on kvass according to this recipe is quite versatile, you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you like.

Boil potatoes and eggs.

Cut all ingredients into small cubes or small cubes. Chop greens and chop green onions. Mix all.

In this recipe, I do not grind onion and salt, and I do not use radishes. Our meat is too tender here.

Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped food.

Stir and refrigerate for 30 - 60 minutes to slightly ferment.

Then put the okroshechny mass in a plate for everyone and pour the required amount of kvass chilled in the refrigerator.

Vegetable okroshka.

This kvass okroshka is very useful, as it contains many vitamins in vegetables. In addition, it is very tasty and we could not just ignore it.

We need:

Bread kvass - 1 l;
Potatoes - 2 pieces;
Beets - 1 piece;
Carrots - 1 piece;
Green onions - 60 g;
Cucumbers - 2 pieces;
Sour cream - 2 tablespoons;
Chicken egg - 2 pieces;
Sugar - 1 teaspoon;
Salt to taste;
Mustard to taste.

Cut the boiled and chilled beets, carrots and fresh cucumbers into small cubes.

Step 2.

Grate boiled potatoes.

Step 3.

Chop the green onion finely and mash with a spoon, adding a little salt to soften and give juice.

Step 4.

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Combine the grated green onions with potatoes, yolks, sour cream, sugar, salt, mix all this, dilute with kvass, put chopped beets and carrots.

When serving, put chopped dill in okroshka.

Okroshka on kvass with hunting sausage.

okroshka on kvass with hunting sausage

I especially like this recipe, because it contains my favorite hunting sausages. They impart a very pungent taste. I love smoked meats in many dishes, but in okroshka dak it is generally very tasty. I advise everyone to try this recipe for you.

We need: