Oh, this okroshka!An amazing summer soup, distinguished by its freshness, richness and ease at the same time, can vary somewhat in composition. And the taste of this also changes. Someone likes "sour", others like a sweetish shade. But is there any benchmark for this recipe? How is okroshka classic cooked? The history of this age-old Russian ancient dish has its roots in the distant past. Agree that in those days there was no kefir, and the serum was hardly used. What was taken as a basis? Okroshka classic was prepared exclusively on kvass. Also, it could be replaced with cabbage pickle or birch sap. Often this summer soup was vegetarian and consisted only of vegetables with greens or mushrooms. According to other ancient recipes, it was necessary to add boiled meat or fish. The main principle was that the products crumbled (hence the word "okroshka"). Therefore, in the course went everything that was "at hand", and then poured kvass. We offer you the recipes of this refreshing dish. The first and second options are consistent with old traditions. The third is more familiar and familiar in composition.
"Old" okroshka classic with fish
Boiled eggs and cucumbers cut into cubes andcover with kvass. Fish (perch, stellate sturgeon, sturgeon) divide into portions and place in boiling water for five to seven minutes, drain in a colander to drain and cool. In okroshka add to taste a little ready mustard, salt and sugar. Before serving, put a few pieces of fish and chopped greens in each plate.
"Old" okroshka lean
Возьмите свежий и соленый огурец, отварные potatoes and beans, fresh and roasted apples. Add also pickled or vegetable-fried mushrooms. Cut all components into cubes, mix with chopped green onions and cover with kvass. Salt okroshka to taste and cool for an hour.
“Modern” okroshka classic with sausage
Original Russian dishes still continue to befavorite foods. And nowadays, very often, especially in summer, it is okroshka that is prepared for lunch. The recipe "Classical with sausage" is somewhat different from the cooking option for the old method. Novelty - in the replacement of boiled meat, mushrooms or fish store sausages. In order to cook okroshka on the basis of 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 “Molochnaya”);
- one fresh cucumber;
- Five or six pieces of radishes;
- fennel;
- salt.
Preparation
1. Boil potatoes in their uniforms. After cooling, peel it and cut into cubes.
2. Boil eggs for 5-8 minutes. Crumble the same as potatoes.
3. Chop the boiled sausage, cucumber and radish into small pieces and place in a saucepan to the total weight.
4. Pour all ingredients with kvass. Salt okroshka and mix well.
5. Serving on the table, each in a plate on top of pour a little chopped onion and dill.
As you can see, okroshka classic can be completely different. But its main composition remains unchanged: kvass, vegetables and greens.
