The most delicious and healthy summer dish is okroshka.
Her recipes came to us from a long time ago, when in the summer it was prepared for our close mothers by our great-grandmothers.
There are hundreds of okroshka recipes. In addition to the fact that it is cooked on kvass, kefir, ayran, mineral water and lemon water, it also differs in composition. So, someone uses sausage, some housewives add meat. There are also lovers of vegetarian okroshka.
This type of summer soup is very useful for those who follow their figure or basically do not eat meat. It has long been known that vegetables are a friend of the body, while sausages are its enemy. What is the difference between a vegetable okroshka and a dish familiar to us?
It’s probably worth trying a few recipes to decide whether to add this okroshka to your culinary encyclopedia.
The basic principles of cooking vegetarian okroshka
Do not use anything meat and sausage!
All vegetables must be thoroughly washed and processed.
Use more greens, then the taste of vegetable okroshka will become more saturated and bright.
Do not forget that a vegetarian okroshka should be cooked as much as you can eat at a time. For the future, they don’t cook okroshka!
Most often, a vegetarian okroshka is poured with kvass, since it is this drink that helps fight both thirst and hunger.
In the vegetable okroshka, you can add basically any vegetables that grow on your beds.
Vegetarian okroshka is best consumed cold, it will be tastier and more satisfying.
It is not forbidden to add eggs to vegetable chips, only their number should be minimized.
To make vegetarian okroshka even more useful, exclude mayonnaise from its composition, it is easier to replace it with sour cream of low fat content, you can use yogurt or natural unsweetened yogurt.
As one of the products for okroshka, Adyghe cheese is perfect, which will improve the taste and aroma of this summer dish, and also add satiety.
On the water with peas - here it is okroshka!
This recipe for a vegetarian okroshka is perfect for gardeners and gardeners who prefer vegetables from their garden. The set is almost standard, except for sausage.
Ingredients:
a pair of cucumbers
several medium potatoes
greens, onions, dill, cilantro
a couple of carrots
lemon juice
half a glass of green peas
sour cream
kefir or kvass
Cooking:
If our okroshka is on the water, then we must first properly prepare this water. Bring to a boil one and a half liters of water, leave to cool for a couple of hours.
While the water is in the refrigerator, prepare the vegetables.
Wash and cook potatoes and carrots. It is better that these vegetables are “in uniform”, then they retain more beneficial properties.
Carefully wash the cucumbers, remove the ponytails and buttocks, cut into not very large cubes.
We also wash the greens very well and shred, it is preferable to crush it after that in a saucepan so that it gives juice.
We clean and cut ready potatoes and carrots as well as cucumbers, not very large cubes.
We put all the finished products in a pan, add pepper and salt, as well as greens.
Pour it all with a mixture of water, lemon juice and sour cream. Or instead, use the usual white kvass.
Vegetable okroshka and cheese - tasty and simple
To cook a vegetarian okroshka according to this recipe, you need to stock up with seasonings and spices. One of the main ingredients is Adyghe cheese, which is not always easy to find, but our okroshka is worth the effort.
Ingredients:
one medium tomato
seasonings and spices: turmeric, mustard, pepper, salt.
one and a half liters of water
a few pieces of medium potatoes
half as much carrot
a pair of cucumbers
a quarter kg of Adyghe cheese
dill greens
Cooking:
Boil water and cool, pour into a jar and send for a couple of hours in a cold place.
Rinse potatoes and carrots well and boil, and it is better not to peel them before cooking.
Peel and cut ready vegetables in small pieces.
Rinse the tomato and cucumbers and remove the extra ponytails and peels, both from the tomato and from the cucumbers.
Add finely chopped Adyghe cheese to the vegetables.
Rinse the dill, finely chop, put in a pan.
In boiled and cooled water add spices and salt, mix well and pour okroshka.
Put okroshka ready for an hour in a cold place.
On kvass and with eggs - not an ordinary vegetable okroshka
This vegetable okroshka recipe is suitable for those vegetarians who do not deny themselves the pleasure of eating eggs. It is hearty and very tasty, suitable for both lunch and dinner.
Ingredients:
a pair of cucumbers
a quarter kg of Adyghe cheese
a couple of tomatoes
several potatoes
as many eggs
radish or turnip
vegetable oil
mustard, horseradish, parsley
onion
kvass
Cooking:
Cut Adyghe cheese into small pieces and fry in vegetable oil until golden brown.
Boil potatoes in their skins, peel and cut into small cubes.
Peel the tomatoes, you can pre-rinse them with boiling water so that the peel is removed easier.
Boil the eggs to a state of "hard-boiled", clean and finely chop the proteins.
Cucumbers are also cut not very large, preferably straws.
Radish or turnip, cut in half rings.
The remaining yolks are gently mixed with mustard, horseradish. Solim.
Peel and chop the onion very finely.
Add greens to the finished products. Mix everything thoroughly and fill with kvass.
Vegetable okroshka is the best way to satisfy hunger without losing your shape
Okroshka from vegetables on kefir is a fairly simple dish, the cooking method is interesting in this case. It will take half the time than when preparing a classic okroshka.
Ingredients:
five medium sized potatoes
a pair of cucumbers
one carrot
celery
several large radishes
some vinegar
two glasses of mineral water
spices, mustard
dill greens
half a liter of kefir
Cooking:
We well wash and peel potatoes and carrots, cut them into not very large cubes. Cook them for 10 minutes in unsalted water.
After the water boils, you need to add a half a glass of vinegar. Cook the vegetables for another 10 minutes.
We cut cucumber, radish and celery into small cubes. But only half. The remaining half are three on the largest grater.
After the carrots and potatoes have cooled, mix them with vegetables.
A little kefir mix with mustard, spices, dill. Solim.
Pour well-mixed vegetables with kefir and mineral water, proportion 1: 0.5.
Add dressing and mix.
Vegetables and vegetarian sausage are best friends
Not every sausage is meat. There are such types of vegetarian sausages as wheat, soy. To their taste, they are certainly inferior to meat, but okroshka add satiety and color.
Ingredients:
half stick of wheat sausage
several medium potatoes
5 cucumbers
a couple of carrots
a quarter kg of Adyghe cheese
parsley
green onions
spice
salt
half a glass of sour cream
liter of mineral water
half a lemon
Cooking:
First of all, prepare a dressing. Mix sour cream with a liter of mineral water. Add the juice of half a lemon.
Cook carrots and potatoes “in their skins”, peel and cut into not very small cubes.
Cut the wheat sausage into small strips.
Also do with cucumbers.
Grate cheese on the largest grater.
Chop green onions with parsley, mix with spices and salt.
Mix all prepared foods, season and pour mineral water.
Apples in okroshka - a little fantasy
Vegetarian okroshka with apples is a fairly common dish, which is distinguished by its huge benefits and the presence of a large amount of vitamins in it. It is prepared in a standard way, products are not scarce, but quite affordable and always at hand.
Ingredients:
a pair of long cucumbers
green onions
dill
15 not very small radishes
half a spoon of mustard
half a glass of sour cream is not very oily
one and a half liters of buttermilk
a couple of apples
salt
Cooking:
Wash the apples and remove everything unnecessary, including the peel and core with seeds. Cut them into thin strips.
We do the same with cucumbers and radishes. Only they need to be peeled, otherwise harshness will be felt.
Dill and green onions finely chopped, gently squeeze in a saucepan until the juice comes out.
We mix all the products, season with sour cream and fill with buttermilk, add salt and mustard.
Vegetable okroshka with mushrooms and pickles
The recipe for this okroshka differs from the usual for us in that it consists of pickles, not fresh. In addition, beets give it a reddish tint, and horseradish has a spicy and pungent taste.
Ingredients:
a quarter kg of mushrooms
liter of kvass
salt
green onions
a couple of beets
a pair of large pickles
horseradish
Cooking:
Mushrooms can be used both fresh and dried. It is only necessary to pre-soak them.
It is better to take porcini mushrooms. Boil them, dry and cut very finely into strips.
Boil beets, peel and rub on the largest grater.
Chop green onions and crush.
It is preferable to peel pickles, cut into not too small cubes.
Mix all products, add horseradish and salt, pour kvass.
Leave for an hour in a cold place.
Tricks and secrets of cooking vegetarian okroshka:
It is preferable to cut all vegetables into strips, then the appearance of a vegetable okroshka will be more appetizing and neat.
It is best to suppress any greens in a saucepan to make juice stand out from it.
It is recommended to add more various spices and seasonings to the vegetable okroshka, horseradish, mustard, black pepper are especially good.
To okroshka “saved” from thirst, she needs to stand in a cold place for at least an hour.
It is believed that grated vegetables and crushed eggs are ideal for vegetarian okroshka. Dices are usually advised to cut only sausage and cheese.
Vegetable okroshka becomes more saturated yellow if the yolks are crushed separately for proteins. It is best to mash them with a spoon and mix with dressing.
The best and most delicious kvass for vegetarian okroshka is white.
Proper okroshka contains vegetables and herbs in a 1: 1 ratio.
Instead of radishes, you can use radish or turnip, the taste from this will become more piquant and sharper.
It is best to serve okroshka in porcelain dishes, in no case aluminum or iron.
To make the okroshka colder, ice is often added to it before serving.
It is advisable to peel all vegetables, then a harsh piece is guaranteed not to come across.
If you use mineral water with sourness, then refuse lemon, otherwise okroshka will get too sour taste.
You can decorate the finished okroshka not only with herbs, but also with boiled eggs, cut in half. Many housewives use halved olives or olives as a decoration.
