Probably love is the extra ingredient that she uses. To get the right flavour it is important to follow some simple rules. Instead of kvass cabbage and cucumber brines were used. Okroshka was mainly cooked in summer. To okroshka insisted, it must be refrigerated for at least two hours; Okroshka serve cold and season with sour cream. Fondamentalmente, l'okroshka viene cucinato con acqua minerale o filtrata, ma se vuoi ottenere un piatto più nutriente, prepara l'okroshka sul brodo. Maria Afonina . The base of okroshka is basically a salad made with cucumbers, radishes, eggs, herbs, and some other ingredients. You can serve okroshka as soon as you cooked it. A cool soup dish with ingredients that everyone loves. https://www.elizabethminchilli.com/2015/06/okroshka-cold-russian-soup parsley, green onion feathers, dill – to taste; Some components of this dish must be prepared in advance, such as ice. Dilute kvass; Lay out a mixture of meat and vegetables in plates, pour with prepared kvass. In the heat of hot dishes and you can refuse, but cold okroshka is simply obligatory. All served with powerful pro-biotic broth. The main ingredients are uncooked potatoes, egg whites, cucumbers, radishes and green onions. Note: Okroshka can be prepared in a standard way: put all the cut foods into an enamel pan, salt and pour airan. Dry bread folded in a container, add boiling water, leave for four hours in a warm place in the kitchen. It is often made with rye kvass, Okroshka Serves Cold so it is too refreshing to have cold soup on a hot summer day. Also you can serve this dish with an ice-cube and get an unusual taste! Add spicy dressing to prepared vegetables, greens, meat, let them stand for a while, then pour the remaining kvass; If okroshka does not contain meat products, horseradish is better for harmonious taste, not mustard; Kefir perfectly quenches thirst, it is especially useful in hot weather. After thorough mixing, pour the okroshka into plates and serve on the table. This really is a cold soup from Russia (James Bond not included, sorry). Cool all ingredients; Cook hard-boiled eggs, peel from the shell. Stir. All served with buttercream or kefir and a generous squeeze of lemon juice. Buon Appetito! Chill at least 1 hour (or overnight). Serve Okroshka cooled. Okroshka is a cold soup cooked with meat, vegetables and Russian national beverage kvass. In the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice. Or one version of it. 1. Okroshka su kvas è considerato un piatto tradizionalmente russo, perché è su questa base che il piatto è più spesso preparato. These products are crushed, can be a pestle or a conventional wooden “potato masher”. 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Okroshka is a soup, mostly served in summer and always served cold. Traditional products for okroshka on kvass – lean meat, fish, herbs and vegetables. Servito con pane bianco morbido. It is easy to prepare. Boiled Sausage Salad Recipe – note our selection of tasty snacks. Ricette di Okroshka: Ricetta 1: Okroshka su kvas. Il tempo di cottura medio è di circa mezz'ora (specialmente se si … Dice squirrel. In the classic version, the ingredients sliced ​​for okroshka are poured with white kvass, it is much more sour to the taste than bread. Skin is removed from the tongue easily, if you hold it under running cold water. Garnish with fresh herbs, micro greens, and more lemon juice. There are two types of liquid: kvass, the fermented bread drink, and kefir. For the first method we use kvass as the liquid instead of a traditional soup broth. The ingredients are diced and then mixed with kvass. Beef tongue dipped in boiling water, cook for half an hour. Prepare it for everything that only the head will climb. Simply pour a nice portion in a soup bowl and have it as soon as it is ready. When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Ice is added, immediately before use, in each portion of 3 pieces. Serve the Okroshka with the toasted bread and a dollop of sour cream. However, if you pour okroshka with one kefir, it will turn out very thick. Chop the greens on the cutting board. Not all of them anyway. Save my name, email, and website in this browser for the next time I comment. Remove the sample. The main thing is to serve cold okroshka with sour cream. Okroshka with … Separate the whites from yolks. Natural bread kvass, low-fat kefir, curd whey, mineral water. The main thing is to serve cold okroshka with sour cream. It's less common, but still traditional. Ingredients It takes only 15 minutes to cook, 1 serving contains 390 kcal. How to serve okroshka? Cook what needs to be cooked in advance. Today we will talk about such a wonderful dish of Russian national cuisine, like okroshka. The method of cooking cold soup with kefir, in general, has no fundamental differences. Cook what needs to be cooked in advance. Okroshka is a cold Russian soup that can be made with any available crunchy summer veggies, herbs and eggs. Serve Okroshka cooled: Okroshka; Bon Appetit! To okroshka insisted, it must be refrigerated for at least two hours; Okroshka serve cold and season with sour cream. Serving Okroshka Set yolks aside on a plate. Okroshka is a fun dish to serve at a summer party. Okroshka (окро́шка) is a refreshing soup served cold. For okroshka need: Meat based okroshka prepared in advance. 1. Mix everything: Okroshka Recipe: Step 10; Add about 4 cups of bread kvass (filter it if is needed) and let Okroshka to settle before serving: Okroshka Recipe: Step 11; Add more kvass to Okroshka right before serving (you may vary amount of kvass to your taste). Puoi cuocere l'okrosh anche sull'acqua (ordinario, portato a ebollizione e raffreddato), è importante versare solo un po 'di panna acida e maionese, aggiungerà una bella acidità salata al piatto. Kvas Is What We Use in Okroshka Instead of Coca Cola Kvas is an amazing non-alcoholic beverage, invented about a thousand years ago. For okroshka on kvass. Okroshka con salsiccia è un'opzione familiare per molte casalinghe. Your email address will not be published. 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Later versions use light or diluted kefir, vinegar, mineral water, or even beer instead of kvass. Wenn der Brei nicht kocht und dampft, wird der Nutzen mehr als gekocht? Okroshka is traditionally made with kvass, a fermented rye drink that's hard to find outside of Eastern Europe.In this version, kefir, a yogurt-like beverage, provides that fermented tang. Today this kvass is not to be found, but we can independently make high-quality, tasty home-made kvass from rye bread or malt, with the addition of herbs. Salt and sugar can be added according to taste. Tag #cookmerecipes in your own homemade cooking posts. Of course, if you let the kvass stand longer than intended, the concentration of alcohol increases to 2.5% and up. They are perfectly combined with carbonated not too salty mineral water.. You can cook okroshka in 20 minutes, calorie – 300 kcal. All connect. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill. No, probably, families in our country, in which they would not cook okroshka. Make all the chopping and dicing when you get together, while chatting and enjoying each other’s company. Per questo è necessario: kefir: 2,0 l; patate bollite - 400 g; uova sode - 4 pezzi; Chicken Meatball Soup – A Delicious Dietary Dish That Children Love. The ingredients are diced and then mixed with kvass. You may squeeze a few lemon juice drops in the soup if you crave for a sourer taste. However it is better to place it for a couple of hours in a fridge before eating. My great-aunt Nora's version. It is made from finely chopped vegetables (radish, cucumber, potatoes, carrots) which are mixed with kvass, with addition of greens, eggs and meat (most often boiled beef or chicken; cooked sausage is also acceptable). This version, however, uses milk kefir. Your email address will not be published. These products are taken in equal proportions. I call okroshka Russian summer soup because warm weather is the perfect time to serve it. Okroshka su kefir è gustoso e veloce da preparare, ma se non c'è kefir, allora è facile per lui trovare un sostituto. For okroshka on kvass. Grind the feathers of green onions, put it in a cup to him send the yolks, season with salt. Okroshka combines hard-boiled eggs, cucumbers, radishes, scallions, ham, and potatoes with chilled liquid. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. Its a soup that I always ask my mom to make for me, and her version always turns out better. Okroshka su kefir influenza favorevolmente il funzionamento del tratto gastrointestinale e accelera i processi metabolici. A couple of potatoes, eggs, cucumbers, meat or sausage – and the whole family is fed. Put the prepared products in a container, add chopped greens, salt and mix; Pour okroshka kefir. Okroshka is traditionally made with kvass, a fermented rye drink that's hard to find outside of Eastern Europe. Ham and potatoes in a sour cream bas, yum! and let Okroshka to settle before serving. Season to taste with salt, pepper. They usually sell 3 varieties – okroshka salad with sausage, with meat or a vegetarian one. Add about 4 cups of bread kvass (filter it if is needed.) These products are taken in equal proportions. Serve this cold soup on a hot day for a light and cooling meal that is full of nourishment. Mix well and season with salt and pepper. To peel the potatoes easily removed, it must be rinsed with cold water. Crushed ham, potatoes, eggs and cucumbers into cubes; Wash the radish, dry, cut off the tail, cut. Since it includes so many ingredients, you can ask your guests to be in charge of one of them. We often call Okroshka as “summer soup”, because it is good in Summer. Okroshka è un piatto antico della cucina russa, il cui nome deriva dal verbo "tagliare". In this version, kefir, a yogurt-like beverage, provides that fermented tang. Divide the chopped vegetables between the serving plates and pour the buttermilk base on top. If you do make it in advance, remember to add the eggs only before you serve it. Kvas is a fermented beverage that takes time to make and can be tricky. Okroshka is a cold Russian soup that can be made with any available crunchy summer veggies, herbs and eggs. Since it includes so many ingredients, you can ask your guests to be in charge of one of them. For okroshka need: Now you may be wondering what to serve with Okroshka. For a liquid base, you can choose whatever you like or find in the refrigerator. The ingredients are diced and then mixed with kvass just before eating. bring the water to a boil in a medium pot, remove the eggs and place them in cold water for 10 minutes or so, juice from 2 lemons + more for garnishing, optional toppings: micro greens, hemps seeds, edible flowers. Okroshka can be kept in the refrigerator to up to 3 days. If okroshka is not sour enough, add a little vinegar or citric acid. Make all the chopping and dicing when you get together, while chatting and enjoying each other’s company. Let the potatoes cool down, then peel and finely chop them. This summer soup is served cold. Place diced potatoes in a medium pot and cover with water. Meat or beef tongue to boil, cool. How to Make my mom’s Okroshka: 1. Chop the whites and add them to the bowl with potatoes. Traditional products for okroshka on kvass – lean meat, fish, herbs and vegetables. Russian cuisine did not know any boiled sausage or ham. Boiled beef, boiled potatoes, vegetables (cucumber and radish) chop into cubes, mix. Boil the eggs, put in cold water, then remove the shells from them. Prepare the base for Okroshka by combining all the buttermilk base ingredients + egg yolks in the food processor or blender. Leave the kitchen to insist. Therefore, kefir should be diluted with water, it is possible and mineral; Eggs are added to okroshka whole or just white, and the yolk is ground with mustard, horseradish, ground black pepper, diluted with a small amount of kvass and, adding a little sour cream. This lets the vegetables to keep their texture. Aunt Nora was my grandfather’s sister-in-law, and she was of Russian descent. Okroshka is best made 12-24 hours before serving and kept refrigerated so that all the flavors mix. We can make okroshka in two primary ways. Servi l'okroshka in piatti profondi. Okroshka … It sounds simple (and it is) but somehow the combination of tangy and salty, smooth and crunchy makes it THE perfect summer food. Wash cucumbers well, peel off large fruits. If the mixture is too thick add cold filtered water 1:1 to the buttermilk base mixture or to your taste. Speaking about the history of okroshka, researchers point to almost a millennial period of time. When ready to serve, the salad is transferred into bowls, and at this point, the … Okroshka is a traditional cold soup typically served in the warm months. In letteratura, la ricetta per questa zuppa fredda è menzionata a partire dal 18 ° secolo. Cold Summer Soup – Russian Okroshka. Okroshka on mineral water is prepared quickly and easily. Put the mixture into the fridge for at least 30 minutes. Already cooled tongue is cut into cubes. Peel potatoes and dice them into 1/4″ cubes (we used the Vidalia Chopper). Since it is a fermented beverage, it has traces of alcohol (about 1%), but you cannot really get drunk on kvas. Brodo di Okroshka - un piatto abbondante che viene servito freddo, quindi è molto popolare in estate. Yogurt gets mixed with chopped radishes, hard boiled eggs, cucumbers, scallions and boiled potatoes. Traditional products for okroshka on kvass – lean meat, fish, herbs and vegetables. Some recipes also call for meat, often bologna cut into cubes. You can test this by poking the potato with a fork, paring knife, or skewer. Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. It is so easy – you buy that package, a bottle of kvas and some sour cream and your soup is ready in 1 min. It will take 20 minutes to cook, the calorie content of 1 serving will be 300 kcal.. Okroshka with kefir is a summer soup, which to taste does not lose to classic okroshka on bread kvass. That’s just in okroshka … Call Okroshka, it is a Russian yogurt-based cold soup. All the ingredients were crumbled, for which they awarded the dish the name “okroshka”. Vegetables cut into cubes, and chop the greens on your own; Matsoni (or kefir) mix with mineral water and pour the ingredients (tongue or meat, greens and vegetables); Season to taste with salt, pepper, sprinkle with finely chopped dill. If the language is large, use only the required amount, for 1 portion you will need 100 grams; With the potatoes, remove the rind, cut it into cubes, put in a pot of boiling water, cook for 10 minutes until the potatoes are soft. Put one in the form, pour in water and send to the freezer; Brush the potatoes, boil them in their skins, and then peel them. While there are many different okroshka recipes, this soup is always based on kvass with added vegetables. Add chopped green onions and dill; Peel the boiled eggs, separate the whites and yolks. Required fields are marked *. Privacy Policy. Okroshka servito freddo. Anzi: Prijatnogo appetita! Boil eggs and peel them. Season with salt and pepper, if desired. Add crushed proteins to a container of vegetables and meat; Grind the yolks with sour cream, add Russian mustard, lemon juice and zest. It is pre-cut into cubes, and then boiled; Add lemon juice to cold fish soups to acidify them a little; Cold meat or vegetable soups may be supplemented with kvass, which has a light sweet taste; To make kvass, you need to cut the bread (rye) into pieces, dry it in the oven. Your email address will not be published. Then pour the cooled broth, mix; Remove the peel from the cucumbers, chop into small-sized cubes, put into the pan to the yolks and onions. Okroshka combines the crunch of fresh vegetables with meat and eggs to create a soup that is at once refreshing and filling. This dish is unique; there are no similar dishes in the world. Taste okroshka and season it with salt or pepper if necessary. Liquid base, in this recipe – kefir. Offriamo a cucinare ciascuno di loro … Stir together kefir, green onions, and dill in pitcher or medium bowl. Ingredients: At her disposal was a beef and a poor set of vegetables. This dish seems to be made for hot summer.. It was that many years ago in Russia when the main component of okroshka was invented – kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. Strain the bread mixture, add dry yeast, sugar, cover with a thick towel. Serve it to your loved ones and share it with us! If okroshka is cooked with meat, then it should be soft and gentle, better boiled with bone and cut from it. Salad “Monomakh’s Hat” – please guests with an unusual dish. Add more kvass to Okroshka right before serving (you may vary amount of kvass to your taste.). This Okroshka is a dinner for the whole family. Prima di servire sul tavolo, assicurati di infondere il piatto per mezz'ora. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill. Making okroshka is easy.. just finely chop the ingredients; add kvass and serve; But okroshka is a traditional dish which was developed over the centuries. Il primo passo è cucinare il brodo. And now stores in Moscow sell pre-made filling for okroshka and I use that a lot. The potatoes are done when they are tender all the way through. It is a fermented beverage, made of rye bread. Wash the dill sprig and disassemble it into small twigs. No, I haven't lost my marbles yet. Also adding zakuski, or Russian appetizers to the table gives guests, or family, variety in flavors and enhances the dining experience. What products are needed for meals on mineral water. For preparation: a loaf of rye bread, 2 bags of yeast, four liters of water, 200 grams of sugar; To give the spicy taste to okroshka, you must first combine kvass with black pepper and mustard. These products are taken in equal proportions. Put in the same pan proteins, potatoes, tongue, sliced ​​radishes, pour kvass. Remove the potato with a slotted spoon or use a colander. Combined with other aromatic vegetables and herbs, they make a soup that’s like mouthful of summer. To be perfectly honest, it’s amazing just the way it is. Okroshka on kefir, mineral water, whey and bread kvass is very popular.It is somewhat similar to the salad “Olivier”. First of all, they prepare the base from fresh and boiled vegetables, meat or sausage. Okroshka is a yogurt-based dish. The ratio of chopped food to kvass is similar to that of cereal to milk. Ricetta Okroshka con salsiccia. Tear a loaf of bread open and take your biggest spoon because you’ll be devouring it, … Basically, okroshka is a soup made from vegetables, meat (or fish) and kvass, and is always served cold. Traditionally okroshka chopped cold vegetables like reddish, green onion, boiled potatoes, cucumber, boiled eggs, other seasonal greens with kvas and cooked meat, or without meat. Okroshka on ayran with meat: the first recipe. To taste the cold soup was richer, you can use a variety of meat: chicken, beef, pork, but you can only beef; For okroshka suitable fish with a neutral taste: perch, tench, or cod. This soup is called Okroshka. Gli chef stranieri innovano la cucina russa: ecco l’okroshka rivoluzionata da un australiano e da un georgiano . Only Spanish gazpacho is a little bit like Russian okroshka, but the list of ingredients is strongly different. Okroshka is a Russian cold soup. It is necessary to save the decoction in the amount of 1 cup. Okroshka is a fun dish to serve at a summer party. Servite l’okroshka con panna acida, erbe aromatiche, guarnite con mezzo uovo e qualche fetta di ravanello. The traditional okroshka recipe 1,5 liter of Kvass 150-200 gr of boiled meat (beef or veal) 2 Eggs 2 Cucumbers 3-4 Radishes 5-6 Potatoes Green onions, greens Salt, sour cream - to taste In a deep bowl mix chopped cucumbers, radishes, greens, boiled meat, and eggs. Okroshka is usually served with sour cream. If you do make it in advance, remember to add the eggs only before you serve it. Enjoy your meal! The main thing is to serve cold okroshka with sour cream. Okroshka is best made 12-24 hours before serving and kept refrigerated so that all the flavors mix. Kefir, a sua volta, renderà la solita zuppa un po 'più soddisfacente. The taste of kvass resembles that of porter style beers, although kvass is generally non alcoholic, containing up to 1.5% alcohol. To okroshka insisted, it must be refrigerated for at least two hours; Okroshka serve cold and season with sour cream. However, toasted baguette or bruschetta compliment this soup well! Cook potatoes by baking or boiling them. This is a recipe for Russian cold summer soup, or otherwise called “okroshka”. Okroshka is a soup, mostly served in summer and always served cold. Puoi aggiungere verdure diverse ai tuoi gusti e fare qualsiasi condimento. Le ricette per la gustosa okroshka sono presentate nel nostro articolo. Cut into thin slices; Prepare vegetables: boil potatoes, cucumbers, radishes, wash and dry the herbs. If you have boiled potatoes, fresh cucumbers, radishes, boiled eggs and a variety of greens, then consider that delicious okroshka is almost ready. Then dice the cucumbers, radishes, green onion and herbs.

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