Mushroom okroshka

Lean mushroom okroshka

For those who prefer to consume only herbal products, we recommend trying the following recipe. The first, cooked with it, turns out to be light, but, thanks to the mushrooms, satisfying.

• Boil medium beets until tender and cool.
• 200 g of mushrooms are boiled much faster, so we put them later in already salted water. We also cool the finished ones in a colander or in a large sieve, do not drain the broth.
• Cut 2-3 pickled cucumbers into small cubes and leave to drain the excess pickle.
• We clean the cooled beets and cut them into small cubes, the mushrooms can also be cut, or lengthwise into slices, leaving the shape of a mushroom.
• We combine all the ingredients in a deep bowl and fill with a mixture of unsweetened kvass and mushroom broth, adding both one by one.

You can also season okroshka with tan or low-fat kefir. In this case, you can add a little lemon juice to give the taste a piquant sourness.

Sprinkle with herbs when serving.

The same recipe can be supplemented by adding 2 chopped jacket potatoes and 1 apple to the indicated amount. You can serve such okroshka either simply with kvass or with the addition of sour cream.

Traditional mushroom okroshka

First, let's make a classic okroshka with mushrooms.

Ingredients

• Mushrooms - 150 g;
• Boiled sausage (without lard) - 150 g;
• Chicken egg - 3 pcs.;
• Potatoes - 4 pcs.;
• Radish - 6 pcs.;
• Cucumber - 2 pcs.;
• Sour cream 20% - 2 tablespoons;
• Green onions - 1/3 bunch;
• Greens - ½ bunch;
• Salt, pepper - to taste;
• Natural kvass - 1.5 l.

Preparation

1. We set the potatoes to boil in their uniforms, you can put eggs to it - this is very convenient.
2. In a separate saucepan, boil water, salt it and lay out the thoroughly washed mushrooms whole.
   It is better to take champignons, but oyster mushrooms and sandpipers will do. If desired, add a few peas of allspice, a pinch of nutmeg and bay leaves to the water - this will make the taste of the mushrooms more intense.
3. When they are cooked, after about 35 - 40 minutes, put them in a colander - let them cool, and leave the broth, it will still be useful to us. We also drain and cool the potatoes and eggs.
4. When everything cools down, we start cooking. Clean and finely chop the potatoes and mushrooms into cubes. We clean the eggs, you can use them at your discretion - chop with a fork and add to the rest of the ingredients, or cut into quarters and put on plates right before serving - it's up to you.
5. Finely chop the sausage and radish. The latter can even be grated on a coarse grater. Also, this advice is relevant if we use a radish instead of a radish.
6. Chop greens and onion feathers, chop cucumbers. The main thing is not to forget to check the latter for bitterness, in this case the skin must be peeled off.

Fill preparation

Now it's time to start preparing the filling for okroshka. We remove the chopped food in the refrigerator and take out the kvass, the broth left over from the mushrooms and sour cream. You can use a mixer, or you can stir it directly with a spoon.

• First, we take broth and kvass in equal proportions, so as not to overdo it with liquid, dissolve the sour cream and start trying.
• Salt, pepper and, if something is missing, add.
• Perhaps you need to stir in a little mustard or horseradish, or maybe add a spoonful of lemon juice or a few grains of citric acid.

When the broth is ready, we take out the filling from the refrigerator, put it on portioned plates and only then, fill each one separately with the dressing. This will make the soup more aromatic and tasty.

So our okroshka with mushrooms is ready for the table!

The sausage in this recipe is easily replaced with boiled meat or chicken fillets.

Okroshka with salted mushrooms

1. Boil 3 medium potatoes in their uniforms, cool and chop finely.
2. We also grind 200 g of any salted mushrooms. So that there is no excess moisture in them, we let them drain first.
3. Cut ½ bunch of green onions with kitchen scissors and send to the tureen.
4. We put potatoes and mushrooms there.
5. We fill all 2-3 tablespoons of low-fat sour cream, salt, mix and fill with unsweetened kvass. It is better to add it a little at a time so that you can control the consistency.
6. Sprinkle the finished okroshka with chopped parsley and serve.

When adding spices, remember that mushroom okroshka goes well with mustard and horseradish. But you need to add these ingredients in small portions or separately in portioned plates.

You see how many mushroom okroshka recipes you can make! With mustard and pickled cucumbers, with beets and pickled honey agarics - among such a variety there will surely be “your” taste.

Cooking mushroom okroshka:

Step 1: prepare the mushrooms.

The mushroom component can be taken at will. Perfect for okroshka and champignons, and chanterelles, and oyster mushrooms. If you decide to cook a soup with the addition of dried mushrooms, then first of all you need to soak them overnight directly in a saucepan of water. And the next day we boil them in the same water. The cooking time for such mushrooms depends on their type and the drying process. So taste the dried mushrooms while they are still boiling. In the second case, if we use a fresh ingredient, we simply boil them in a saucepan over medium heat, from time to time checking the degree of readiness of the mushrooms. After - we spread the mushrooms with a tablespoon in a colander so that the water will drain from them. We do not pour out the mushroom broth - it will still be useful to us.

Step 2: boil the other ingredients.

Now boil hard-boiled eggs in another saucepan.

And in the third - we boil the potatoes in their uniforms. After all the ingredients are ready, cool the first under cold running water, and the second - put on the chopping board, let it cool.

Step 3: grind the okroshka ingredients.

So now all the fun begins. The potatoes are already cold. Using a knife, peel it off. After - on a cutting board with a knife, set it into small squares and put it in a deep bowl.

Then we remove the protective film from the sausage and then do the same operation with it as with the first component.

Now grind the eggs in the same way and put them in a bowl too.

The next ingredient is radish.

After - chop green onions, parsley and dill.

And the last fresh vegetables are cucumbers. Also chop them into squares and add to all the other ingredients in a bowl.

The mushrooms have already dried up. Therefore, we lay them out on the board too and chop them with a knife, in the way you like best. You can leave the shape of a mushroom or make mushroom squares. That's all!

All the ingredients of okroshka are already in one container. While we are preparing the soup liquid, place the filling bowl in the refrigerator.

Step 4: preparing the dressing.

A mixture for a soup like Okroshka should always be made to your liking. There are no restrictions, respectively - no special proportions. During the cooking process, try the dressing, and if a component is missing, feel free to add it to the liquid. So, in a deep bowl we make a mix of kvass, mushroom broth, sour cream and horseradish. I always pour in more kvass and sour cream. Mix everything well with a spoon until a homogeneous consistency is formed. We put in the refrigerator to cool.

Step 5: serve mushroom Okroshka.

When all the components of the soup are well cooled, you can take them out of the refrigerator and distribute them in portions. First of all, mix all the crushed ingredients with a spoon.

Then put the ingredients in a bowl with a spoon in portions, salt to taste and fill everything with dressing. Mix everything well and only then pour okroshka into a deep plate or bowl for serving.

You can additionally either add a spoonful of sour cream to the okroshka and sprinkle the dish with chopped herbs, or put it on the table so that everyone can add as many ingredients as they want.
Enjoy your meal!

Recipe tips:

- - Okroshka should be poured only with unsweetened bread kvass. If you haven't found it in the store, then you can cook it yourself.The only thing is that it will take more time than cooking okroshka! Cut rye bread into small pieces and dry it in the oven until dark brown. The main thing is not to overcook the bread! Otherwise, the kvass will taste bitter. After the croutons, pour hot boiled water in a deep bowl and leave for several hours. After the infusion, filter through cheesecloth into a bottle and add sugar and fresh yeast previously diluted with water. In proportion to 1 liter of kvass, it is necessary: ​​rye croutons - 50 grams, sugar - 1 tablespoon, fresh yeast - 2-3 grams, purified water - 1 liter 200 milliliters. And you can also add a handful of unpeeled raisins, because on its surface there is also wine yeast. We insist kvass for about 8 hours in a warm place. And after that we filter it again and only then put it in the refrigerator.

- - Instead of kvass, you can add kefir, yogurt, cucumber pickle, and even beer to Okroshka mushroom.

- - Instead of boiled sausage, you can put pieces of boiled chicken or pork in Okroshka.

- - In no case do not fill all the crushed components with liquid at once. If you do this before serving, the soup will be fresher and more flavorful.

Okroshka on kefir and water

Category:
Broths and soups Cold soups Okroshka

Today we would like to cook okroshka on kefir. The okroshka recipe is very simple and is a recipe from the Cold Soup category.
The name "Okroshka" comes from the word "crumb", which fully reveals the essence of the dish. It is enough to finely chop and mix everything, and it is ready. But for all its outward simplicity, this cold soup turns out to be very tasty and light. Just the way it is for dinner in the summer heat.
In the classic version, bread kvass is used in okroshka. However, kefir will not be superfluous, since it is he who makes the dish not only satisfying and tasty, but also truly healing: it accelerates digestion, has a calorie content of 60 kcal per hundred grams of weight.
Therefore, the best soup for a summer lunch is okroshka!
Watch our video and cook this wonderful dish with us.

Green onion Dill Parsley Cucumber Pork Chicken egg Kefir Water Salt Sugar

Okroshka recipe:

And all the food for okroshka is needed - nothing. And they are all very simple and affordable.

If okroshka is made with meat, then only beef.
Cooking a piece of beef - what is easier? And cut into cubes. In general, small pieces.

It should be noted about fresh cucumbers: if these are not cucumbers “just from the garden in your garden”, they should be peeled. And it's not even about something harmful that it contains. It's just tough, tasteless.

This vegetable peeler is a very handy device. And versatile. It is inserted into the bed, you can like this. And then you get such a pretty straw. As Katya promised - fine!

Eggs are simple. We cut - we cut. Also small.

Try to cut the onion too finely.
In general, I will note that for okroshka, it is better to cut all the products finely, thinly and ..., in general, do not enlarge them.

Greens. You know, you don't need anything else besides dill. There, in the kvass there is also magic herb. Country mint. The bouquet turns out - well, very nice and tasty!
Dill, the finer you chop, the better it will be. By the way, you can also grind it a little with salt, if not laziness.

Radish. This is, as they say, an optional addition. In our family, not everyone loves her, so we set her up, but in a separate bowl.

As you cut everything, put everything in a certain container, and then mix. Carefully, but try to do it delicately. No need to crush the contents, just mix.
If everything that has been cooked is eaten immediately, then it is worth salt at this moment. If "in stock", it is better - not necessary. To avoid the release of excess juice.

And, forgive me, I don’t recognize okroshka on anything other than kvass in principle. No, I won't even argue - it's delicious with both yogurt and ..., but kvass is without options.
And kvass, because it is also different. For example, or "from" is whatever you like, whey. Have you tried it? In vain.
But the king of all kvass - again, purely personal opinion - is white rye kvass with mint.
If anyone is interested in how to do it, ask - I'll throw a link where to look.

Well. Sour cream there, as much as your heart desires. Radishes mentioned, if anyone likes, and pour kvass. Thus ... fragrant, thick, rye kvass. Oh, he is, sorry, vigorous !!!

Stir gently, then it's time to salt, if you haven't salted before. And ... an angel for your meal!
Enjoy !!!

And with fresh Borodino, baked in a real village stove early in the morning…. This, citizens, I will report to you ... no marmalade is needed!

Granny okroshka with secrets

Category:
Broths and soups Cold soups Okroshka

As I said earlier, my grandmother was a master of okroshka, which was attended not only by relatives, but also by the whole village. According to family tradition, my grandmother cooked okroshka not with pans, as we are now, but with buckets !!! And sometimes 3-4 buckets at a time. Earlier in the villages they not only drank tea with samovars "to a sweat," but also sipped okroshka until "the belly cracks." And my grandmother had a special okroshka. Now the haute cuisine masters say that the main thing in the dish is the dressing. So, my grandmother was a simple person, but she knew this culinary wisdom no worse than eminent chefs. I have kept this family tradition and now people come to our house for "grandmother's okroshka". By the way, our summer festive feasts always begin with okroshka. I invite you too!

Ingredients for Okroshka:

• Beef

  —
  600 g

• Chicken egg

  —
  5 pieces

• Green onion

  —
  1 bundle

• Dill

  —
  1 bundle

• Cucumber

  —
  4 things

• Radish

  —
  5 pieces

• Kvass

  —
  1 l

Cooking time: 30 minutes

Servings: 6

Nutritional and energy value:

Okroshka recipe:

And all the food for okroshka is needed - nothing. And they are all very simple and affordable.

If okroshka is made with meat, then only beef.
Cooking a piece of beef - what is easier? And cut into cubes. In general, small pieces.

It should be noted about fresh cucumbers: if these are not cucumbers “just from the garden in your garden”, they should be peeled. And it's not even about something harmful that it contains. It's just tough, tasteless.

This vegetable peeler is a very handy device. And versatile. It is inserted into the bed, you can like this. And then you get such a pretty straw. As Katya promised - fine!

Eggs are simple. We cut - we cut. Also small.

Try to cut the onion too finely.
In general, I will note that for okroshka, it is better to cut all the products finely, thinly and ..., in general, do not enlarge them.

Greens. You know, you don't need anything else besides dill. There, in the kvass there is also magic herb. Country mint. The bouquet turns out - well, very nice and tasty!
Dill, the finer you chop, the better it will be. By the way, you can also grind it a little with salt, if not laziness.

Radish. This is, as they say, an optional addition. In our family, not everyone loves her, so we set her up, but in a separate bowl.

As you cut everything, put everything in a certain container, and then mix. Carefully, but try to do it delicately. No need to crush the contents, just mix.
If everything that has been cooked is eaten immediately, then it is worth salt at this moment. If "in stock", it is better - not necessary. To avoid the release of excess juice.

And, forgive me, I don’t recognize okroshka on anything other than kvass in principle. No, I won't even argue - it's delicious with both yogurt and ..., but kvass is without options.
And kvass, because it is also different. For example, or "from" is whatever you like, whey. Have you tried it? In vain.
But the king of all kvass - again, purely personal opinion - is white rye kvass with mint.
If anyone is interested in how to do it, ask - I'll throw a link where to look.

Well. Sour cream there, as much as your heart desires.Radishes mentioned, if anyone likes, and pour kvass. Thus ... fragrant, thick, rye kvass. Oh, he is, sorry, vigorous !!!

Stir gently, then it's time to salt, if you haven't salted before. And ... an angel for your meal!
Enjoy !!!

And with fresh Borodino, baked in a real village stove early in the morning…. This, citizens, I will report to you ... no marmalade is needed!

Recipe "Green okroshka":

The number of ingredients is indicated conditionally.
Wash all vegetables and herbs, clean them as needed.
For those who do not like cilantro, you can replace it with parsley. My mother-in-law likes to add lovage. Instead of spinach, you can take sorrel, wild garlic, I also love garlic feathers.

Cut vegetables (cucumber, radish, celery) into cubes or strips. You can grate it on a coarse grater.

Add chopped greens (green onions, spinach, dill, cilantro) and chopped egg. Put salt, freshly ground pepper, mix.

I prefer to put vegetables with herbs in a plate and pour ice kvass there. In this case, kvass "Family Secret" traditional TM "Ochakovo" is ideal. Put a spoonful of sour cream or yogurt on top.
Bon Appetit!

Yesterday, July 8, was the Day of Remembrance of Saints Peter and Fevronia in the Russian Orthodox Church. Now it is customary to call it the Day of Family, Love and Fidelity. It is a tradition in our family to celebrate this day. So yesterday we spent this day with the whole family. We walked in the city (Nakhodka), rode a catamaran, dined at a restaurant. It was very pleasant that this day was also celebrated by my friends, friends, they sent many congratulations on the network on this holiday. May love, respect and mutual understanding reign in all families for many years. My husband and I have been together for 32 years.

Recipe "Fruit okroshka on white kvass":

Here are our ingredients plus ginger.

Drain the syrup from the pineapple.

Peel the apple and cut into cubes.
Put in a salad bowl, sprinkle with lemon juice and stir.

Peach pits and cut into cubes.
Put in a salad bowl.

Add pineapple to the salad bowl.

Cut the kumquat into slices, removing the seeds.
Peel the banana and, depending on the size, cut into half rings or smaller.

Free the cherry plum and cut it.

Grate a piece of ginger on the finest grater.
Mix okroshka well.

Fruit okroshka is ready !!!

I poured white kvass directly into a plate, in this case a cup. My girls ate okroshka with dark Ochakovsky kvass.
And I am delighted with fruit okroshka with white kvass !!!
I don't even know what to compare the taste with ...
Something like pickled apples or fruits in white wine ...

There are not as many traditions in our large family as we might like.
There are practically no secrets either, and all the stories are connected, mainly, with children.
However, there is one story with white kvass ... as it turned out, with a happy ending !!!
A couple of years ago my husband and I first saw white kvass on the market.
Since we really love everything unusual, and for us white kvass is extremely unusual, we decided to buy and try it.
The saleswoman talked for a long time about the benefits and pleasant taste, although we did not ask much ...
And so we came home, put a bottle of kvass in the refrigerator ... waited a couple of hours ... poured kvass into mugs ... and ... what disgusting !!!
Kvass was cursed and poured out !!! Since then, they have not even looked in the direction of white kvass ...
And then ... I open a package of kvass from Povarenok ... ... and what I see ... ... three bottles of white kvass !!!
Although that terrible kvass was not Ochakovsky, but it is completely incomprehensible what kind, the sediment remained ...
After reading the label, composition and a little reflection on the vicissitudes of fate, I put the bottles of kvass in the refrigerator ...
In the evening, with a gloomy look, my husband took a bottle of white kvass out of the refrigerator and brought to the kitchen for tasting ... well ... we drank it ... and then another
So my husband had to go to the store the next day and buy white kvass again !!!
This is how it happens !!! Seemingly almost identical products can taste completely different !!!
Thanks to Povaryonka and Ochakovo for new taste discoveries for our family !!!