Meat okroshka - recipes on kvass, kefir, whey, water

In the summer heat, for many, meat okroshka becomes one of their favorite dishes. It is enough to know the basic rules and observe the proportions to deliciously cook meat okroshka at home.

The basis of meat okroshka is vegetables, to which meat is added in a 1: 1 ratio. For cooking use vegetable mass. In addition to vegetables, they take boiled meat, kvassbut not sweet drinking, but white. There are many options making cold soup, the main thing is to combine the ingredients correctly to enjoy the result.

How to do white kvass for okroshka

For preparation, rye malt and flour are used - 300 and 200 g each, barley malt 100 g, warm water 6 l.

1. Dry ingredients are mixed, add a little boiling water and insist a third of an hour.
2. Then the rest of the water is poured so that the volume is 6 l, and yeast is added.
3. When the liquid ferments (the process takes about 12 hours), it is placed in a cold place and kept for 24 hours.

Useful tips before cooking

Vegetables and greens

In okroshka they combine different vegetables and greens. One type of vegetables with minimal taste characteristics, the second - vegetables are spicy, giving the spice to the dish. Neutral taste is distinguished by fresh cucumbers, prepared potatoes, carrots. To make the soup tasty, the products are cut as small as possible.

Of spicy vegetables, many people like to use celery. Shredded parsley, dill, feathers of green onions are poured into the meat okroshka. Neutral components occupy a quarter of the volume, finely chopped onions - at least half the volume of spiced vegetables.

Meat

The meat is suitable nonfat (carb, tenderloin), it is recommended to combine different types. To preserve the richness and taste, boil the meat in salt boiling water. They are not divided into parts, they are cooked whole.

Gas station

1. Okroshka is supplemented with spicy dressing, egg mass, sour cream. To prepare spicy dressing, take cool eggs, mustard, black pepper or use only the pickle left over from pickles.
2. The taste of meat okroshka can be enhanced by applying soaked apples, salted mushrooms. Before adding dressing to the dish, it is bred in a small amount kvass. Send to the rest of the products, insist 30 minutes, and only then pour the liquid.
3. Sour cream and finely chopped eggs are added last. Sometimes instead of mustard for spicy dressing use grated horseradish.

These are the basic rules, but there are many recipes and each has certain features.

The classic recipe for a team of meat okroshka

For the preparation of meat okroshka take fresh cucumbers, eggs, boiled potatoes. Before putting ham, remove the skin from it.

• Cut the ingredients. The preferred slicing options are cube, straw. If necessary, peel the cucumbers.
• After dissolving the mustard, salt, sugar in the liquid, they pass to the onion - they are ground with salt and thrown into kvass.
• Ingredients filled with kvass are sent to the refrigerator. Meat soup is insisted for half an hour. Okroshka is consumed with parsley and dill; before serving, put sour cream.

Kvass meat okroshka - 3 recipes

With boiled sausage

• sausage - 130 g;
• cucumber;
• radish (a few pieces are enough);
• potatoes - 235 g;
• eggs - 2 pcs.;
• 900 ml of kvass;
• mustard - 5 g;
• sour cream - 30 g;
• greenery.

1. All ingredients except the radish are cut in equal pieces.
2. Chopped radishes, add dill, parsley, mustard, sour cream.
3. Pour the components with kvass with thorough mixing.

With beef

• beef - 200 g;
• two medium eggs or three small ones;
• two medium-sized cucumbers;
• two radishes;
• grated horseradish - 5 g;
• 500 ml of kvass;
• onion;
• salt, sugar;
• sour cream;
• dill.

1. Radish is cut into slices, the remaining products are cut into cubes.
2. The ingredients are combined, salted. Add sharpness with horseradish, onion. To give green color, use dill, sweets - sugar. Then use kvass.
3. Sour cream is put in the finished dish immediately before use.

With beef and veal

• lean meat - 300 g (take two types of meat in a ratio of 1: 1, pre-boil);
• cucumbers - 3 pcs.;
• two eggs;
• a bunch of onions;
• kvass - 300 ml;
• sour cream - 2 tbsp. l .;
• a little mustard (0.5 tsp is enough);
• sugar (2 tsp), salt to taste;
• greenery.

1. Chopped onions are salted, carefully ground. Shredded eggs are mixed into it.
2. Make dressing by mixing sour cream, mustard. Add a little sugar, salt to taste. Mix thoroughly, sent to kvass.
3. To the remaining ingredients, pour cubes of cucumbers, meat, stir.
4. Sprinkle with parsley and dill before use.

Kefir meat okroshka - 3 recipes

Classic recipe for kefir

• beef - 200 g;
• kefir, water (chilled) - 500 ml each;
• egg;
• onion;
• cilantro, dill.

1. Kefir and water are combined. Add meat, egg (slices), greens, previously cut into small pieces. In addition to onions, it is recommended to use cilantro, dill.
2. The components are salted and mixed.
3. Okroshka on kefir is ready.

Okroshka with beef

• 750 ml of base (kefir);
• beef - 150 g;
• eggs - 1-2 pcs.;
• cucumber;
• several radishes;
• salt;
• greenery.

1. Boil, finely chop the beef, eggs.
2. In a bowl send mugs of vegetables, chopped parsley, chopped dill.
3. Lightly salting the components, pour kefir.

Okroshka with boiled sausage on kefir and mineral water

• sausage - 125 g;
• two potatoes;
• eggs - 2 pcs.;
• one large cucumber or two medium sized;
• radish - 2-3 pcs.;
• water, kefir - 500 ml each;
• a pinch of salt, pepper to taste;
• greenery.

1. The radish is rubbed on a coarse grater, the remaining products are finely cut.
2. After adding salt, pepper and thoroughly mixing, fill in a liquid that consists of equal parts of kefir and water.

Okroshka with sausage on a mineral water is used chilled.

Served meat okroshka - 2 recipes

With chicken

• fillet - 200 g;
• one egg;
• cucumber, potato;
• two small radishes;
• sour cream - 100 g;
• liter of serum;
• mustard - 0.5 tsp;
• a handful of chopped feathers of onions, herbs;
• a pinch of salt.

1. Boiled fillet and potatoes are cut into pieces, as for salad.
2. To grind fresh vegetables (radish, cucumbers) use an average grater.
3. The eggs are crushed, poured into a bowl. Shredded onions, parsley, dill are sent there.
4. The products are poured into a pan, pour the serum.
5. Take a small bowl, mix the mustard (horseradish is allowed) with sour cream, salt. The resulting mass is added to the dish.
6. The components are mixed, okroshka insist.

Prefabricated serum okroshka

• beef - 400 g;
• ham, veal - 300 g each;
• eggs, cucumbers - 6 pcs.;
• sour cream - 400 g;
• 3 l of serum;
• different types of greens, onions - in a large bunch;
• mustard - 2 tsp., the same amount of sugar;
• a pinch of salt.

1. Ham and cucumbers are cut into strips. The meat is cooked and cut.
2. Egg mass is mixed with prepared foods.
3. Chopped and ground with onions in a bowl are combined with mustard, sour cream, sugar. Dressing is diluted in serum.
4. The ingredients are mixed in a saucepan, whey is poured.
5. The meat okroshka is placed in the refrigerator, greens are added before use.

Meat okroshka on the water

• sausage - 135 g (excellent replacement - ham);
• sour cream - 90 g;
• two medium potatoes;
• cucumber;
• eggs - one large or two small;
• 900 ml of chilled water;
• greenery.

1. Eggs and potatoes are peeled and cut in very small pieces. Cucumbers and ham are cut in the same size.
2. Pour chopped greens.
3. The amount of sour cream specified in the recipe is added to the water, stirred until a homogeneous liquid is used, which is used for pouring.
4. Before serving okroshka is cooled.

How to cook okroshka with meat broth

According to this recipe summer soup lovers prepare to make the dish more fat and with a rich taste.

• boiled beef - 420 g;
• kefir - 240 ml;
• sour cream - 60 ml;
• potatoes - 160 g;
• medium cucumber;
• eggs - 2 pcs.;
• broth - 115 ml;
• a handful of chopped onions;
• greenery.

1. Products are cut into cubes, chopped herbs, fall asleep with onions.
2. Liquids are mixed with sour cream, used for pouring.

Unable to eat hot soups in the summer heat? Then choose a meat okroshka, a dish that, due to the variety of recipes, does not bother. Want to make some changes? Create your own recipes.

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Using experience and imagination, taking into account your own taste preferences, you will get a result that will surely please your appearance, taste and aroma. Choose any basis, cook for yourself, relatives, and hot days will not seem so painful.