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 Your email address will not be published.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

what to serve with okroshka

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