Okroshka - traditional
Источник фото: https://ru.123rf.com/profile_mahara07
Okroshka with kvass is a must-have recipe in hot summer conditions!
A gastronomic holiday dedicated to one of the oldest Russian dishes - okroshka, celebrated in Russia annually on May 30
Kvass appeared only in the XIV-XV centuries. Until this moment, such cold soups were seasoned with cabbage and cucumber brine. The composition was also somewhat different. It included not only potatoes and boiled eggs, as now, but also rutabaga with turnips, as well as various herbs. What all these recipes had in common was that their ingredients were finely chopped before filling with some kind of filling. Hence the name - okroshka.
What is included in modern okroshka?
Today there are even more recipes for okroshka. There are even vegetarian options.
The classic ingredients of okroshka are:
- bread kvass,
- boiled eggs,
- fresh cucumbers,
- green onions, mashed with salt,
- dill,
- table mustard,
- sour cream.
Modern recipes also include fish such as tuna, boiled meat or sausage. The composition of okroshka may include bell peppers, tomatoes, cabbage, garlic and other vegetables; it all depends solely on the imagination of the cook and his skills in combining incongruous things.
What to season okroshka with?
As a dressing you can use not only traditional kvass, but also:
- whey,
- beer,
- diluted vinegar,
- kefir, tan or ayran,
- birch kvass,
- mineral water,
- meat or vegetable broth,
- vegetable juices,
- tea mushroom,
- mayonnaise,
- cucumber pickle.
Below we offer one of the most common options for preparing okroshka, which is considered traditional.
Ингредиенты
Свежий холодненький квас - 1 л
Картофель отварной - 3 шт.
Яйцо - 3 шт.
Копченное мясо - 200 г
Огурец свежий - 2 шт.
Лук зеленый - 1 пучок побольше
Зелень петрушки, укропа
Соль - по вкусу
Сметана - по вкусу
Рецепт
1. Овощи и зелень тщательно моем и просушиваем полотенцем.
2. Мясо, яйца, овощи нарезаем небольшими кубиками и перемешиваем.
3. Зелень мелко рубим, лук — отдельно, чтобы перетереть с солью до появления сока. Перетертый лук добавляем к овощам и мясу, а затем все смешиваем в одной емкости, добавляя сметану. Заливаем квасом и кладем сахар, при необходимости — соль, горчицу, посыпаем зеленью. Можно подать, порционно украсив парой кубиков льда и долькой лимона.
В классическом варианте окрошка готовится на белом хлебном квасе. Но в зависимости от предпочтений вы можете использовать кефир, минеральную воду (можно и то и другое в сочетании один к одному) или иные варианты.