2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Oh, this okroshka! An amazing summer soup, characterized by freshness, richness and lightness at the same time, may vary somewhat in composition. And yes, it does change the taste. Someone likes "with sourness", others like a sweetish tint. But is there any standard for this recipe? How is classic okroshka prepared? The history of this primordially Russian ancient dish has its roots in the distant past. Agree that in those days there was no kefir, and whey was hardly used. What was taken as a basis? Okroshka classic was prepared exclusively on kvass. It could also be replaced with cabbage brine or birch sap. Often this summer soup was vegetarian and consisted only of vegetables with herbs or mushrooms. According to other old recipes, it was necessary to add boiled meat or fish. The main principle was that the products crumbled (hence the word "okroshka"). Therefore, everything that was “at hand” was used, and then poured with kvass. We offer you the recipes for this refreshing dish. The first and second options correspond to ancient traditions. The third is more familiar and familiar in composition.
"Old" okroshkaclassic with fish
Boiled eggs and cucumbers cut into cubes and pour kvass. Divide the fish (perch, stellate sturgeon, sturgeon) into portions and put it in boiling water for five to seven minutes, put it in a colander to drain and cool. In okroshka, add a little ready-made mustard, s alt and sugar to taste. Before serving, put a few pieces of fish and chopped greens on a plate for everyone.
"Old" lean okroshka
Take fresh and pickled cucumber, boiled potatoes and beans, fresh and soaked apples. Add also marinated or fried mushrooms in vegetable oil. Cut all the ingredients into cubes, mix with chopped green onions and pour over kvass. S alt the okroshka to taste and refrigerate for an hour.
“Modern” classic okroshka with sausage
Originally Russian dishes continue to be favorite foods. And in our time, very often, especially in summer, it is okroshka that is prepared for lunch. The recipe "Classic with sausage" is somewhat different from the cooking option according to the old method. Novelty - in the replacement of boiled meat, mushrooms or fish with store-bought sausages. In order to prepare okroshka based on kvass, taken in a volume of two liters, you will need the following products:
- three chicken eggs;
- four medium sized potatoes;
- two hundred grams of boiled sausage ("Doctor's" or "Milk");
- one fresh cucumber;
- five or six piecesradishes;
- dill;
- s alt.
Cooking
1. Boil potatoes in uniforms. After cooling, peel it and cut into cubes.
2. Boil the eggs for 5-8 minutes. Chop like you would a potato.
3. Chop the boiled sausage, cucumber and radish into small pieces and add to the total mass in the pan.
4. Pour all the ingredients with kvass. S alt the okroshka and mix well.
5. When serving, put a little chopped onion and dill on top of each plate.
As you can see, classic okroshka can be completely different. But its main composition remains unchanged: kvass, vegetables and herbs.
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