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Okroshka refers to a variety of cold soups. Okroshka and many other cold soups were not considered a first course several centuries ago. They were served on the table in the form of liquid snacks and the recipe for their preparation, of course, was somewhat different. Take, for example, the okroshka recipe used by 18th-century housewives.

It was prepared from the remains of fried meat, it could be the meat of birds, wild and domestic animals, but it was better if it was turkey, black grouse or pig meat. Fried meat crumbled very finely with the addition of green onions and cheese, then s alted or fresh cucumbers, pitted pickled plums were added, everything was mixed. After that, they added plum or cucumber pickle, a little vinegar, let it brew a little, and diluted it with bread kvass before serving. Now in the refrigerator it is hardly possible to immediately find game, a piglet, black grouse or crayfish necks, which, by the way, they also liked to add to okroshka.

In our time, most often we cook okroshka in a simplified version. It is a simpler version of Olivier salad. In the best case, we add several types of sausage, and what we got is poured with kvass, kefir or whey. But in fact, okroshka is a dish where there is a person’s fantasies to roam. And you can see for yourself,The main thing is to try and experiment. Try to cook several different options. All kinds of cold first courses: okroshka, botvini, holodniki, beetroot soup, green cabbage soup and much more.

I want to present you a recipe for kefir okroshka

You will need:

    • 3 medium potatoes boiled in their skins;
    • 3 hard boiled eggs;
    • 2 medium cucumbers;
    • 10-15 radishes;
    • 150 g boiled sausage (you can use any sausage or meat of your choice);
    • fresh herbs: green onion, dill, parsley;
    • s alt;
    • horseradish or mustard;
    • kefir.

    Cooking:

    Vegetables, dill, parsley and sausage finely cut into cubes (radish can be rubbed on a coarse grater). Peel the eggs, separate the yolks from the whites. Finely chop the whites and add to the vegetables and sausage.

    Chop the green onion finely and grate together with the yolks and s alt, add to the vegetables. Pour okroshka with kefir, when serving, add a spoonful of horseradish or mustard to the plate.

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