Okroshka, whose composition can be veryvarious, as a basis can have kvass, whey, kefir, mineral water. The history of this dish is more than a thousand years old, and for all this time the recipe for its preparation has undergone many changes.
Okroshka on the serum becomes more and morepopularity because of its useful properties and low calorie, and also cheap. Serum is a by-product in the production of cottage cheese and cheeses, and therefore is inexpensive.
Okroshka on serum is prepared from the standarda set of products - boiled potatoes, eggs, ham, boiled sausage or boiled meat, radish, green onions, fresh cucumbers and greens. For refueling use mustard and a little sugar. Potato tubers are boiled, then cut into small cubes. Green onion, dill and parsley finely chopped. Dice eggs, cucumbers, radish and ham. Sliced ingredients are filled with whey, salt, pepper, add mustard and sugar. Put in the refrigerator for at least half an hour. Okroshka on whey can be served with sour cream or mayonnaise.
Some housewives add a little sauce to the dishfrom horse radish and citric acid. Okroshka on serum can be prepared in different densities - it all depends on personal preferences. Of meat products can be used boiled veal and beef, chicken, turkey, cooked sausage, ham and many other products. The main secret of the dish "Okroshka on Serum" is a harmonious taste, in which one or more of the ingredients should not prevail. All products must be cut into neat little cubes.
No less popular is okroshka,cooked on kvass. Now this drink can be found in a variety of variations on the shelves of stores. But if you cook kvass for okroshki at home, it will be much more useful.
Preparing this traditional Russian drinkin several ways: from a ready ferment, black bread, wort, with the use of yeast or without them. The easiest way to prepare kvass from a dry mixture. Drink is obtained with a rich bread taste very beautiful shade. The leaven, formed during fermentation, can be used further. Ideally, the drink is prepared from a mixture of rye malt and dry kvass, but if there is no component, you can cook on one. The first cooked kvass smells a little yeast, so it is better not to use it for okroshki.
It will take 3 tablespoons of dry kvass, ryecrackers, dry yeast, granulated sugar - 4 tablespoons, rye fermented malt - about 2 tablespoons. In a clean three-liter can, malt, dry kvass and
sugar. The mixture is poured warm boiled water "on the shoulders." In the canopy
a pinch of dry yeast and mix.On top put a few rye crumbs, cover with a clean cloth and leave to wander at room temperature. Kvass is ready the next day. Before consumption, kvass must be filtered through a layer of gauze and cooled.
The starter can be used repeatedly, but it is necessary to store it in the refrigerator. In order to make a new portion of kvass, all ingredients, except yeast, should be added to the ferment.
In addition to whey and kvass, as a basis forokroshki you can use yogurt and decoction of rhubarb. Sprout is diluted with cold water or mineral water. To improve the taste of okroshka you can fill with yolks of hard-boiled eggs, mashed with sugar and mustard. In order to prepare a decoction of rhubarb, it is washed, cleaned, cut into small slices and boiled. Then the broth should be cooled.
Many housewives pre-clean the skin with cucumbers, intended for okroshki. Remove it from the tips of the vegetable, so as not to smash the bitterness, which is, basically, near them.
