Okroshka is a summer cold soup, which first began to be prepared by the Eastern Slavs. This soup without kvass or kefir slightly resembles Olivier. However, do not take the similarity literally.
Okroshka in ancient times did not have as many components as it does now. For example, the Eastern Slavs did not know about potatoes and sausage before. Basically, okroshka was prepared with the addition of turnips, so the taste was different.
Now okroshka is prepared according to a new pattern. It is worth telling more about it.
Ingredients for okroshka:
- boiled meat – 150 g;
- radish – 100 g;
- boiled potatoes – 200 g;
- dill – 80 g;
- boiled eggs – 2 pcs;
- sour cream – 50 g;
- kefir – 300 ml;
- water – 350 ml;
- lemon – 1/2 pcs.
Preparation of the okroshka:
It is necessary to finely chop dill, you can also add parsley and green onions.
The greens should be crushed with a crusher in order to release the juice.
Do not forget to salt the green onions and dill.
Remove the skin from the cucumber, cut together with radishes into small thin bars. Peel the potatoes and cut into small cubes. Do not cut
⅓ of the
potatoes
. Dice
the boiled eggs into small cubes and put them together with the potatoes, herbs, radish and cucumber in a bowl. Also in the bowl to the vegetables put meat, pour sour cream and kefir.
I always add these 2 ingredients:I pour the okroshka with cold water and add lemon juice.
Mix everything thoroughly and let it stand in the refrigerator.
Okroshka turns out very tasty and rich.
Salt and pepper the okroshka according to your taste
.
