How much to cook okroshka?
Cook okroshka for half an hour.
How to cook okroshka
Products
for 2 servings
Boiled chicken eggs - 2 pieces
Boiled potatoes - 2 pieces or 1 large
Boiled sausage (either cooked meat) - 70 grams
Cucumbers - 1 small or half large
Radish - 4-5 pieces
Onions - half a head
Dill and parsley - several twigs
Dressing for okroshka - 400 milliliters
How to cook okroshka
1. Cook potatoes, eggs separately, peel and chop finely.
2. Wash cucumbers, cut off the stalk, chop into strips.
3. Wash the radish and chop finely.
4. Peel the onion and cut into thin half rings.
5. Wash the dill and parsley, dry and chop finely.
6. Cut the boiled sausage.
7. Place the ingredients in a large, deep bowl.
8. Pour okroshka with kvass or kefir dressing, mix and let the food soak in the dressing for a couple of minutes.
For 2 servings of okroshka there are 200 grams of base (vegetables, meat, etc.) and 300 milliliters of dressing.
Refueling options
for 1 servingDiscreetly spicy dressing from kvass to okroshka
Kvass - 200 milliliters
Mustard - 1 teaspoon (strong)
Horseradish - 1 teaspoon
Salt - a quarter teaspoon level
Simple filling with water and citric acid
Water - 200 milliliters
Citric acid - on the tip of a knife or 1/5 teaspoon to taste
Italian dressing with kefir
Kefir 2.5-2.7% fat - 100 milliliters
Water - 100 milliliters
Italian seasoning
Salt - a quarter teaspoon
Dressing for okroshka with mayonnaise
Mayonnaise - 4 tablespoons
Water - 150 milliliters
Lemon juice - from half a lemon
Spicy kvass-kefir dressing for okroshka
Kefir - 100ml
Kvass - 100 milliliters
Sour cream - 2 tablespoons
Mayonnaise - 2 tablespoons
Mustard - 2 teaspoons
Horseradish - 2 tablespoons
Fusofacts
Kvass for okroshkaFor okroshka, fresh kvass or homemade kvass is best suited. Mix the kvass with the products for dressing in advance in order to have time to insist the kvass in the refrigerator for half an hour or an hour.
Traditionally, white is used for okroshka. rye kvass from flour, however, you can cook at home drinking kvass from bread and make on it a dressing for okroshka.
If kvass for okroshka is bought in a store, it is necessary to take "live" kvass of a dark color, medium sweetness and sharpness, ideally barrel kvass.
Kefir for okroshka
Any kefir is suitable for okroshka, kefir of 2.5-2.7% fat will need to be diluted with water (to taste - mineral carbonated) in a 1: 1 ratio, and there is no need to dilute kefir with 1% fat.
How to cook potatoes for okroshka
For okroshka, young, small potatoes are most suitable, which are boiled whole in their uniforms for 20-25 minutes (depending on the variety), and then cooled, peeled and cut.
How to cook eggs for okroshka
Put eggs for okroshka in a saucepan, carefully pour cold water, put on fire and cook for 10 minutes after boiling water. Eggs are hard-boiled - this method of cooking is necessary when cooking okroshka. Eggs cooked differently will drastically reduce the taste of okroshka and shorten its shelf life.
Meat for okroshka
Boiled sausage is most suitable for okroshka. It can also be replaced with sausages, pre-cooked for 3-5 minutes (depending on the type). The sausage does not need to be boiled, but the sausages can be boiled for 3 minutes and then cut into thin strips.
Boiled meat is also suitable for okroshka - beef (cook 1-1.5 hours) or low-fat portions pork (cook for 1-1.5 hours).
Mustard for okroshka
Any mustard is suitable for okroshka, except for granular mustard, because granular okroshka simply will not give its sharpness to the dressing.
Horseradish for okroshka
Horseradish for okroshka should be chosen according to taste and the amount should be calculated based on the "strength" of the horseradish.
Improving the dressing for kvass
If the dressing is prepared with kvass, 1 chicken yolk can be rubbed in it - then the okroshka will become thick.
If okroshka turns out to be too sour, you should dilute the dressing. To adjust the acidity of the dressing, it is recommended to add a little bit of lemon and then be sure to taste the dressing. It is important that the acid pairs well with the salty and pungent flavors.
Last update Author / Editor - Lydia Ivanova