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Okroshka: dish olden

If the hash does not exist, it should have been invented. A delicious, incredibly useful soup, which is perfectly nourishes the body and quenches thirst, - the most coveted dish in the summer months.

Leavened River, vegetable coast

Okroshka has been known since the times of Ancient Rus. Initially, it was prepared on the basis of cucumber or cabbage pickle. However, over time, they found a more successful solution in the form of bread kvass. This drink has always been in high esteem and was enjoyed with pleasure in every home, whether it be a luxurious manor house or a modest peasant shack. The first modest prototype of okroshka was a dish made from black radish and onions, abundantly poured with sour kvass.

A more complicated recipe, remotely resembling a modern fish okroshka, as legend says, was invented by Volga barge haulers. As a well-deserved ration, they were supposed to have a kvass kvass and vobla. And since a stiff dried fish was to the teeth of not every hard worker, they soaked it in kvass. A little later, cucumber, radish and baked potatoes were added there. Gradually, the number of ingredients increased and changed. Ironically, in the 19-th century, okroshka was served as a snack. Prepared a dish of pieces of roast meat left after cooking hot dishes, as well as fresh and pickled cucumbers, salted plums and onions.

Overseas chefs, invited to the homes of noble persons, contributed to the recipe. Probably, the variations of cold soup based on kefir and sour cream, sour milk, mayonnaise, broth, mineral water and beer appeared in this way. Over time, okroshka migrated to the cuisines of various nations of the world, acquiring very interesting looks. Thus, the Uzbeks knowingly cook cold soup on beet broth, while the Lithuanians add ground beef to the vegetable mixture, seasoning it with a spoon of mayonnaise and garlic. There is a special recipe for okroshka even in India. Here it is made from chicken broth and natural yogurt, generously flavoring curry, mint and ginger.   

Modern domestic variations are not less surprising. Often okroshka can find green peas, corn, shrimp and squid, sauerkraut, mushrooms, ham, smoked cheese, and if you really try - then and berries.

Little tricks

In classical recipes based on cold soup up vegetables with a neutral taste: fresh cucumbers, rutabaga, turnips, potatoes and sometimes carrots. Many housewives also put radish, although this vegetable has a distinct taste and dominates the rest.

Meat or fish ingredients are added if desired. In this case, choose low-fat meats, best cut from the stone. Our ancestors preferred pork, beef, poultry, as well as turkey and black grouse. If you prefer fish, choose the most not bony varieties, such as perch, cod or sturgeon. And in order for the fish to play with all the flavors, you need to add some fresh lemon juice to the okroshka. 

Bring a dish to perfection will help special spicy dressing. For its preparation you need to mix mustard, crushed egg yolks, horseradish, chives, black pepper, bay still a small amount of cucumber brine or kvass. This mixture should insist about an hour, and then mixed with chopped herbs: parsley, fennel, celery and tarragon. At the end of the resulting mass connect with vegetable ingredients and fill natural kvass. Before entering the hash dish add a spoonful of sour cream and chopped boiled egg.

Creativity

However, okroshka is very willing to give in to bold improvisations, and most of them turn out to be very successful. For many, beetroot okroshka will be an interesting discovery. To prepare it, cut the beets (2 pcs.) Into strips, put them in a colander and pour boiling water (5 l) in a saucepan. After some time, the beets will soften, and the water will turn a burgundy color. In the resulting beet infusion, put 1 tbsp. a spoonful of horseradish, 1 tbsp. a spoonful of mustard, pour in half a glass of cucumber pickle and the juice of one lemon. Salt and spices to taste. Next, we cut vegetables: boiled potatoes (6 pcs.), Eggs (8 pcs.), Radishes (10-12 pcs.), Fresh cucumbers (3 pcs.), Bell peppers (1 pc.) And a bunch of green onions. Add chopped chicken breast, boiled sausage or ham (200 g) to them. Now it remains to combine the beetroot broth and the vegetable mixture in one saucepan. Pour chilled okroshka into plates and put a spoonful of sour cream.

Lovers of fine cuisine will please a hash with squid. In its preparation involved a large boiled potato, a couple of eggs and, in fact, squid (400 g). They cook in salted water for no longer than 3-4 minutes, then Let cool and remove the peel. Separately, prepare the filling: mix green onions with raw egg, 1 Art. dollop of sour cream, 1 hours. spoonful of sugar, salt and carefully rub the still. The resulting mixture pour kvass (600 ml) in a large saucepan. This also add the cucumbers, potatoes, boiled eggs and squid. Before serving, and cool sour cream flavored with herbs each serving.

Okroshka will successfully cope with the role of a refreshing dessert, if cooked with cottage cheese. First, boil 200 ml of water with several carnation flowers, close the lid tightly and leave for 15-20 minutes. Next, mix 100 g of cottage cheese with infused aromatic water, a small amount of sugar and rub through a sieve, achieving a homogeneous mass. Add fresh raspberries or strawberries (1 g) to kefir (400 l), then combine it with the curd mass. Cool the sweet soup and serve in bowls decorated with mint leaves.

A plate of cold okroshka is the best summer dish that will be loved by all members of your family. The main thing is to find the right recipe. Successful searches and bon appetit! 

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