It is so nice to eat cold okroshka for lunch on a hot afternoon. Any hostess can cook this national dish of Russian cuisine. To make your okroshka extremely tasty, you need to know a few secrets of its preparation.
Instructions
Step 1
It is not for nothing that this dish was called okroshka; correct cutting of all the ingredients is very important for the ideal taste of this cold soup. Meat, sausage, eggs and potatoes should be cut into small cubes. And it is better to grate radishes and cucumbers on a coarse grater so that they give the maximum amount of their juice and aroma.
Step 2
If the soup is cold, then the meat should not be fatty. Boiled beef would be ideal. It is better to cut it across the fibers, this will make the pieces of meat softer. In conditions of lack of time, for the preparation of okroshka, they take "Doctor", "Milk" sausage or sausages.
Step 3
It is better to boil potatoes for okroshka "in their uniform". You need to cook it until it is crumbly, for this it is cooked in a little water, almost for a couple, for 20-30 minutes.
Step 4
Okroshka will acquire a more intense taste if boiled yolks are kneaded with a fork or grated on a fine grater and mixed with a small amount of kvass, and then season the soup.
Step 5
In order for the cold soup to acquire an unusual aroma, dill, green onions, basil and parsley must be ground with salt, after finely chopping it.
Step 6
Classic okroshka means cooking it with kvass. Fans of a healthy lifestyle, as well as those who are on a diet, can take low-fat kefir instead of kvass.
Step 7
For spicy lovers, you can season okroshka with grated horseradish, mustard or ground black pepper.
