The meat okroshka has settled in our hearts since childhood. Hearing this pleasant word, we seem to be moving into the world of spring and warmth, fresh vegetables and good mood, summer sunshine and summer vacation in the circle of our beloved people. Okroshka with meat perfectly diversifies the menu of cold dishes for the summer.
A “minor exacerbation” occurs, as a rule, in the spring-summer period. This soup perfectly saturates, but at the same time gives an incredible feeling of lightness and cooling.
Okroshka came from the word "crumble", that is, the basis of this simple dish is slicing the ingredients. There are fish, vegetable, and meat okroshka. Refueling is also distinguished by its diversity: bread kvass, broth, kefir, vinegar or lemon water, yogurt, soda and even beer. Today we will share with you the recipes of okroshka with meat.
General principles for the preparation of meat okroshka
• Okroshka is a cold assortment with filling. Synthesis of boiled meat, eggs, fragrant herbs and fresh vegetables. As a rule, okroshka does not create boundaries in cooking and allows you to improvise completely. The philosophy is simple: mix everything you want and season with bread kvass.
• The meat to the vegetable component of okroshka is selected in a ratio of 1: 1. It is advisable to choose meat products of a non-fat variety, lean pork, veal or chicken fillet is best.
• Pay special attention to the selection of ingredients. Meat and vegetables should be fresh and high quality.
• The taste of the dish depends on kvass. For okroshka, not very carbonated kvass of natural fermentation is best suited. If it is not possible to cook it at home, buy draft kvass in barrels.
• Cold soup is served, usually with sour cream. Garnished with fresh herbs (parsley, dill, fresh green onions) and a half of a quail egg.
Traditional Russian meat okroshka
Ingredients:
• lean pork - 500 g;
• onion;
• eggs - 5 pieces;
• mustard - 1.5 tsp;
• sour cream;
• kvass - 1, 5 l;
• horseradish (to taste);
• 3 tbsp. spoons of cucumber pickle;
• radish - 5 pieces;
• fresh cucumbers - 2 pieces;
• two medium-sized pickles.
Cooking method:
1. Divide the boiled pork into small pieces.
2. Grind hard-boiled eggs, onions, fresh and pickles, radishes. When slicing, make sure that all ingredients are the same size.
3. Dressing for the traditional okroshka is done as follows: rub the egg yolks together with horseradish, green onions and mustard with a spoon. Fill with cucumber pickle, salt, pepper. You can add other spices to taste.
4. Fill the mixture with dressing and let it brew for an hour to make okroshka more juicy and appetizing.
5. Pour the finished okroshka with bread kvass and serve with sour cream of a small percentage of fat content. A plate can be decorated with halves of quail eggs.
Okroshka meat "Combined"
Ingredients:
• two fresh cucumbers;
• potatoes - 3 pieces;
• bow;
• turkey breast - 200 g;
• beef - 200 g;
• eggs;
• green onions;
• parsley;
• dill;
• kvass - 1 liter;
• mustard;
• sour cream;
• dried tarragon - half a teaspoon;
• black pepper - to taste;
• salted mushrooms;
• pickles.
Cooking method:
1. Boil turkey and beef meat and cool, cut into cubes. Fresh cucumbers cut into cubes. Boil the potatoes in their uniforms, cool, peel and cut into squares. Chop onions.
2. Dressing for okroshka is simple: add hot mustard, dried tarragon and black pepper to the kvass. Stir well and pour the chopped ingredients with the resulting liquid. Leave to soak for half an hour. Dried tarragon is an important spicy supplement that gives okroshka a spicy tart taste and a more pronounced aroma. No wonder tarragon has been one of the important components of Arabic cuisine since the eighth century.
3. Cut salted mushrooms and pickled cucumbers into cubes, chop the boiled eggs and green onions. Finely chop the fresh herbs.
4. After 30 minutes, mix all the chopped ingredients with dressing and fill with kvass. Mix well and serve with sour cream. You can pour kvass into a separate carafe so that a person can adjust its quantity in a plate, or maybe not add it at all, since many people like to eat okroshka as a spring light salad.
Okroshka meat with spicy sauce
Ingredients:
• potatoes - 50 g;
• cucumbers - 70 g;
• veal - 30 g;
• chicken fillet - 20 g;
• doctor's sausage - 30 g;
• radish - 25 g;
• quail eggs - 3 pieces;
• celery - 20 g;
• green onions - 10 g;
• 5 g of dill;
• kvass - 250 ml.
The proportions in this recipe are given exactly for one person, therefore, increasing them one or several times, you will be able to feed all your households.
Cooking method:
1. Pre-boiled potatoes are cut into thin strips, which are then divided into cubes. We cut cucumbers in exactly the same way as potatoes. Grind boiled meat of veal and chicken. Chop the radish into thin strips and place in a glass of water. Being in the water, the radish will lose excessive bitterness. But there is another alternative way: salt each piece of radish so that the salt plays the role of the so-called “sponge”.
2. We cut the sausage into cubes. Quail eggs are divided into two halves.
3. Prepare the okroshka sauce according to the old recipe: place two yolks in a bowl, add salt and pepper to taste. Pour olive oil and mix. Add mustard. The gas station is ready and goes to okroshka.
4. We lay out the okroshychny assortment on deep plates, pour kvass.
Beef tongue okroshka
Ingredients:
• chicken fillet - 200 g;
• beef tongue - 200 g;
• fresh cucumbers - 4 pieces;
• two medium onions;
• salt pepper;
• kvass - 2 liters;
• dill - 100 g.
Cooking method:
1. Put the chicken fillet in a pot with boiling water, salt, cook over moderate heat until cooked (15-20 minutes).
2. Lower the beef tongue into boiling water and cook over moderate heat for 30-40 minutes. Immersion of meat in hot water will make the texture of the delicacy softer, juicier and tender. To check whether he is ready, you can do this: by pressing on the meat with a fork, transparent juice should stand out. Then hold the tongue in cold water so that its skin can be easily removed. Cut the peeled tongue into slices.
3. Peel the cucumbers, cut into slices. Fill with kvass and leave in the refrigerator for half an hour. After 30 minutes, spread the chopped dill.
Okroshka on meat broth
Ingredients:
• 3 eggs;
• 2 potatoes;
• a bunch of green onions;
• onion;
• cucumbers;
• dill, parsley;
• chicken fillet;
• smoked sausage;
• mayonnaise - 3 tbsp. spoons;
• sour cream - 4 tbsp. spoons.
Cooking method:
1. Pour chicken fillet with cold water, put on gas, add half a teaspoon of salt. Salt is necessary so that the broth is transparent and the foam comes up. We leave the broth to cool, then fill it with our okroshka.
2. Grate cucumbers. Hard-boiled eggs, cut. Grind onions and chives. We cut the boiled potatoes (in their uniform) into cubes, and we do the same with smoked sausage.
3. Squeeze out mayonnaise and sour cream. It is best that they be home cooked.
4. Add the broth to the okroshka. Stir the resulting assortment. The result was a hearty and not at all fatty meat okroshka.
Meat okroshka
Ingredients:
• beef - 200 g;
• fresh cucumbers - 3 pieces;
• horseradish;
• mustard;
• radish - 5 pieces;
• two eggs.
Cooking method:
1. Pour the meat with hot water and leave to cook until cooked. After it is cooked, do not immediately remove from the broth, let it cool in it, then it will give the soup a more juicy taste.
2. Boil hard-boiled eggs. Peel, grate and add to the rest of the ingredients.
3. Peel the potatoes, cut them into plates, then into bars and, ultimately, into cubes. Sent in water and leave to boil.
4. As a rule, mustard and horseradish are not mixed, but in this recipe this bold combination gives a pleasant pungency and piquancy. Add the mustard to the yolks, season with a pinch of salt. Rub thoroughly with a spoon or fork. To level the sensation of kvass sweetness, add horseradish to this mass and continue rubbing. Leave for 15 minutes, then fill with kvass and mix with a whisk until foam is formed.
5. Finely chop the dill and add it to the dressing. Pour a little kvass to mix the mass evenly. With a whisk we continue to mix.
6. We can’t clean the radish, its bright color will give okroshka an attractive look. Cut the radish into thin strips and send to the dressing.
7. Straw chop and fresh cucumbers.
8. Combine vegetables, meat, dressing and kvass. Okroshka is ready!
Mineral okroshka meat
Ingredients:
• two chicken eggs;
• 200 g of veal;
• three fresh cucumbers;
• potatoes - 4 pieces;
• radish;
• 1 teaspoon of table vinegar.
Cooking method:
1. Boil eggs, cool in cold water, peel and finely chop.
2. Disassemble the boiled veal meat into small pieces with your hands or a knife. It is better to do it with your hands so that the delicate structure of the meat is not damaged.
3. Mix sour cream with mustard and vinegar - the dressing is ready. Adjust the amount of vinegar yourself, depending on what taste of okroshka you want to get.
4. Add mineral water and stir okroshka.
Tips and Tricks
• It is believed that a combination of onions and salt will give okroshki juiciness. In no case do not rub the onions with salt, since the onion gives off all its bitterness, and the okroshka becomes excessively acidic.
• By adding vinegar to a pot of potatoes, the potatoes will remain intact, but will cook a little longer. Otherwise, the gruel is obtained from potatoes.
• Okroshka must be chilled, a warm mixture of vegetables and meat is unlikely to have an invigorating and refreshing effect.
• Pounded egg yolks, mustard, salt and sugar - such a dressing will definitely brighten the taste of okroshka.
• All ingredients must be cut equally. So it’s easier to use okroshka, and the eye is more pleasant.
• To give okroshka juice and become more aromatic, radish and fresh cucumbers must be grated on a coarse grater.
• If the hungry guests arrived, and you just finished slicing okroshka and did not have time to cool it, do not be discouraged. Add a cube of food ice to each serving plate.
Summer is a great time for culinary improvisations and gastronomic creations! While the fire is burning, kebabs are marinated, vegetables and fruits are chopped, you can invite friends to eat delicious cold soup. It is unlikely that anyone can resist!
Meat okroshka is famous for its tonic properties and qualities useful for the life of the body. Combine and try different combinations of products in okroshka, and it will definitely suit your taste!
