Ayran is a fermented milk product, very tasty, nutritious and especially widespread in eastern countries. It is an excellent option for fasting days, as well as if you need to add some variety to the diet. But ayran can be used to prepare a number of unusual, but very appetizing dishes.
The recipe for ayran itself is quite simple. It is necessary to take a liter of milk, boil it and cool it to room temperature, then add bacteria to the milk (you can replace a third glass of store-bought kefir). Thus, the future drink must stand at room temperature for the bacteria to multiply. After that, you need to pour the milk with bacteria into a large container, add half a liter of mineral water with low salinity to it and shake the bottle well. After 8-10 hours, homemade ayran is ready!
Soups with the addition of ayran
To prepare a delicious dietary soup, the following ingredients are needed - a liter of ayran itself, 2 large green apples, a fresh cucumber, 100-150 grams of boiled chicken breast (without skin) and a handful of fresh herbs (any to taste, finely chopped green will fit perfectly into the soup onion). In accordance with your own taste preferences, you can replace the chicken with seafood, and also add literally a little black or red pepper, which can add a touch of piquancy to the dish.
Vegetables must be thoroughly washed and dried, then peeled (apple seeds and petiole) and cut into small pieces. It is necessary to do the same with all the available greens. Cut the chicken breast into small pieces without the skin, which will add extra calories to the dish, and peel the shrimp from the shell and leave it intact. Then all the ingredients are combined in one cup, poured with ayran and ready to use.
With the addition of this fermented milk product, it is possible to prepare traditional okroshka prepared in the usual way, just in the recipe, kvass is replaced with ayran. Such a dish can be a real salvation on a hot summer day.
Delicious ayran sauce
Such accompaniment will perfectly complement both meat and fish dishes, as well as facilitate faster digestion of food and their successful assimilation. For cooking, you need 500 ml of fermented milk ayran, 2-3 large cloves of garlic, a small bunch of fresh herbs (if you add basil, then the meat dish will be even tastier), a pinch of salt, young pepper and a handful of chopped walnuts. You can make a simply amazing sauce by adding, in addition to the usual dill and parsley, herbs such as celery or tarragon. A few pomegranate seeds will also perfectly complement this dressing, with which the sauce is decorated.
First, you need to chop the garlic well and place it in a container, from which the dressing will then be poured into the gravy boat, add salt and carefully push both ingredients with a wooden mortar until the juice is released. Then ayran is poured into which the rest of the spices, walnuts, finely chopped greens are added, after which everything is well mixed. The sauce should not turn out very liquid due to the presence of not only liquid ingredients in it, so the pomegranate seeds will not drown. Refueling is ready!
