Cold beet okroshka as it is called. Okroshka on kefir with beets recipe with photo. Okroshka from pickled beets on kefir

Every year the number of recipes for various dishes increases exponentially, because we all love to eat delicious food!

This trend has not bypassed the traditional Slavic stew, which was originally considered a dish of the poor, but today okroshka with beets on kefir has 100 and 1 cooking recipe. Our site presents many options for summer soup, in particular - cold first courses different cuisines world, but today we will devote an article exclusively to beetroot:

How to diversify Russian okroshka on kefir

It would seem that the name of the dish “kefir okroshka with beets” alone already prescribes what ingredients should be in such a soup. However, okroshka is a dish that does not have a strictly prescribed recipe and composition, which allows us to connect fantasy to the cooking process and create something new all the time.

Yes, the classic okroshka with sausage, potatoes, cucumbers, radishes and eggs will always remain at the peak of popularity.

However, there are also a lot of great ways to cook your favorite. summer dish. We can cook beet cold soup with different types meat, sausages and even fish, or make it without a meat component at all.

With or without potatoes, with or without eggs, with mushrooms, horseradish, radishes and radishes, with mozzarella or feta cheese. The options here are almost endless!

And even the greens that are added to the soup in abundance can be different. Dill and parsley, green or leek, cilantro and basil, lettuce and beet tops, spinach, arugula and many other fragrant and useful herbs can be used in cooking okroshka.

Okroshka from pickled beets on kefir

Ingredients

• Pickled beets - 0.4 kg;
• Large potatoes - 3 tubers;
• Boiled sausage - 0.25 kg;
• Selected eggs - 4 pcs.;
• Fresh cucumbers - 3 pcs.;
• Sour cream 15% - 120 g;
• Onion - ½ head;
• Assorted fresh greens - 200 g;
• Salt - to taste;
• Kefir 2.5% - 2 liters.

How to cook okroshka with beets on kefir

1. To prepare such a soup, we, first of all, need to boil potatoes and eggs until cooked. This will take about 20 minutes. And if you "cook" root crops in microwave oven, having previously tightly tied them in a plastic bag with a couple of punctures, it will take only 10 minutes. Allow 15 minutes for the eggs to boil. After that, the products are cooled and cleaned.
2. My cucumbers, if necessary, clean from the skin.
3. We catch the beets from the marinade.
4. We clean the sausage from the protective film.
5. And when all the ingredients are prepared, we cut the potatoes, eggs, sausage, beets and cucumbers into the same medium cubes, after which we pour all the cuts into enamel pan or ceramic tureen.
6. Onions and washed greens are finely chopped with a knife, and then poured into a common “cauldron”.
7. Salt okroshka to taste, pour cold kefir, add beetroot marinade in portions there, mix everything and taste.

Adjust the amount of beetroot marinade to taste, because someone likes okroshka sourer, and someone sweeter.

Light beetroot okroshka on kefir: a summer recipe

Ingredients

• - 3 pcs. + -
• - 3 pcs. + -
• - 1 bunch + -
• Fresh cilantro - half a bunch + -
• - 1 bunch + -
• - 5 pieces. + -
• Young radishes - 8 pcs. + -
• Low-fat kefir - 1.5 l + -
• - 3 teeth + -
• + -

How to make beetroot okroshka on kefir

1. We thoroughly wash the young beets from dirt, fill them with water and set to cook for half an hour or an hour until cooked.
2. Together with a red vegetable, eggs can also be boiled, but first the shell must be washed, as a prevention of salmonellosis. After 15-20 minutes after boiling the water, we remove the hard-boiled eggs and dip them into ice water, where they will lie until they cool completely.
3. We rinse the tops and pour boiling water for a couple of minutes, after which we take the leaves out of the water, cool and tear into medium pieces. Thanks to boiling water, beet leaves will become even more tender and soft.
4. Wash cilantro, dill and green onions with feathers under running water, shake off drops and chop finely.
5. We clean fresh cucumbers from the skin if it is too dense, and then, together with the radish, chop the vegetables into strips, but not too thin.
6. Grind boiled, cooled and chilled eggs and beets into medium-sized cubes. If desired, beetroot can be simply grated on a coarse grater.
7. Now we combine all the ingredients in a deep saucepan, add salt to taste and mix.
8. Grind the garlic cloves with a crush to the state of gruel and mix with kefir, after which we pour the okroshka with the resulting dressing, mix everything again and pour into plates.

Such a dietary low-calorie okroshka on kefir with beets will not only perfectly satisfy your hunger, but also energize you for the whole day, because the power of vitamins is difficult to overestimate!

I dedicate the recipe for okroshka with beets to the “incomprehensible non-lovers” of this dish, in the hope that this time ...

In their attitude to okroshka, people are divided into two groups: those who love okroshka very much, and those who do not understand it (“Well, I don’t understand this dish! What do you find in it?). The first group is more numerous, and therefore there are dozens of cooking recipes. The basic composition of okroshka is potatoes, fresh cucumbers, boiled eggs, boiled sausage or meat, greens, often radishes, as well as a liquid that makes okroshka okroshka.

In most cases, it is the liquid that most strongly affects the taste of the finished okroshka: it can be simple cold boiled water with sour cream, kefir, drinking yogurt, kvass, mineral carbonated water. In a word, there are many ways to make okroshka tasty, and therefore there are also many ways to fall in love with it "incomprehensible".

The recipe for okroshka with beets will help you look at the dish from another side. Many people know such a wonderful cold first course as beetroot, holodnik. Bright beetroot is the soloist in it, but I suggest you try not a holodnik, but an experimental version of okroshka with beetroot - the same as beetroot, only without the beetroot liquid on which it is cooked classic recipe. Thanks to beets, okroshka will acquire a stunning color, as well as new taste. And we will prepare it for chicken broth- he will make okroshka more satisfying and richer.

Recipe Ingredients

• chicken fillet 2 small pieces
• potatoes 4 pieces
• eggs 4 pieces
• fresh cucumbers 3 pieces
• beets (young) 2 pieces
• sour cream 3-4 tbsp. spoons
• dill and green onions
• salt, pepper to taste

How to cook okroshka with beets

Put potatoes, beets and eggs in one pan, pour cold water and send to boil, slightly salting the water. After 10 minutes from the moment of boiling, take out the eggs and lower them into cold water. Boil potatoes and beets until soft.

Boil in a separate saucepan chicken fillet in 1.5-2 liters of clean salted water. Do not forget to remove the foam with a slotted spoon after boiling the broth. Boil the meat for 30 minutes.
Remove the meat from the broth, and cool the broth in the refrigerator.

When vegetables and meat are ready, proceed to the direct preparation of okroshka.
Peel and grate the beets on a fine grater.

Place it in serving bowls and pour over a small amount of chilled broth.
Chop potatoes, eggs, chicken meat, and fresh cucumbers. Cut into pieces as you like.

Divide these ingredients into bowls. Add salt and pepper to taste.

Finely chop the dill and green onion feathers.

Add 1-2 teaspoons of sour cream to each plate, sprinkle okroshka with chopped herbs.

Okroshka with beets, or Belarusian cold soup is a great solution for a summer lunch. The main ingredient in this dish is red beetroot, a vegetable that tops more than one recipe. Salads are made from it vegetable side dishes, hearty soups and cold appetizers, and beetroot okroshka is a signature dish that symbolizes the beginning of the hot season.

Cooking Basics

Okroshka has been known in Russia for centuries. This dish occupies an honorable first place among the numerous cold soups. That is why most often it is cooked in the hot summer. The basic principle of cooking is chopping vegetables and boiled meat, followed by pouring liquid base.

The latter can be prepared on the basis of several ingredients - it can be cold kvass, kefir, whey, mayonnaise or just boiled water.

The main components of okroshka - raw vegetables. Cucumbers, radishes, beets, turnips, potatoes, etc. can all be used for cooking beetroot soup. Often, boiled meat, ham or sausage is added to all of the above ingredients. Completes the list of main ingredients fresh herbs in unlimited quantities.

Based on the foregoing, we can say that okroshka is the most common dish from the category “Delicious and healthy recipes».

Classic recipe

In order to cook okroshka with beets on kefir, you will need the following ingredients:

• Two boiled beets of medium size.
• Egg.
• Fresh herbs (parsley and dill).
• 1 liter of kefir.
• Sour cream for dressing.
• Salt.
• Fresh cucumbers.
• Onion feathers.

In the traditional sense, the recipe for okroshka with beets consists in chopping vegetables and then pouring them with a liquid base. In this case, it will be kefir.

Cooking method

First of all, you need to clean the beets with a brush and boil until soft. You can also cook eggs with it. After that, you should cool the ingredients. Grate the beets on a coarse grater, and cut the eggs into 2 parts.

Then you should proceed to the rest of the ingredients. Wash the cucumbers, trim the ends and cut into small half rings. green onion wash and dry thoroughly, then chop and put on the bottom of the dish in which okroshka with beets will be prepared. You can sprinkle it with salt and grind it with a pusher.

After that, add all the ingredients to the onion and pour kefir. Added at the very last moment egg. To make okroshka more liquid, dilute kefir with boiled water.

Okroshka in Lithuanian

This recipe is often used to prepare a summer dinner. Cold soup perfectly satiates and does not leave a feeling of heaviness in the hot season. To prepare a Lithuanian refrigerator, you will need the following ingredients:

• Beets - 3 pieces of medium size.
• Cucumbers - the same amount.
• Mineral water.
• Onion feathers - 1 bunch.
• Chicken eggs - 4 pieces.
• Bunch of fresh dill.
• Parsley - 1 bunch.
• Sour cream.
• Salt.
• Homemade yogurt.

The preparation of this dish in the Lithuanian way differs in some nuances, but in general this is the same recipe for the traditional okroshka with beets.

Step by step cooking recipe

First of all, you need to cook beets. The best way to do this is with a microwave. To do this, put the beets in a plastic bag for baking and send in the microwave for 4 minutes. After checking the readiness of the ingredient with a fork. If necessary, you can continue to cook the beets for some more time. If there is no microwave nearby, you can simply boil the vegetables.

Boil chicken eggs, cool under running cold water and chop on a coarse grater or with a knife.

Wash cucumbers and grate on a coarse grater. You can also chop with a knife. Rinse onion greens thoroughly under running water and chop.

Now you can return to the main ingredient again. Cool the beets and chop on a grater. After that, combine all the ingredients in a tureen, mix with sour cream and season with salt.

It remains only to pour everything with yogurt and mix. You can bring okroshka with beets to the desired consistency using mineral water. The cold soup is ready - it can be served at the table, generously seasoned with fresh herbs.

Tasty and healthy recipes: okroshka on bread kvass

The principles that underlie the preparation of a hearty summer meal allow you to create unusual combinations of ingredients. So, okroshka with beets on kefir is a classic option summer soup. But if you use bread kvass instead of kefir, you can get a particularly rich taste, which will always be associated with summer.

So, to prepare this dish you will need the following ingredients:

• Fresh beets - 200 grams (you can use a pickled vegetable that is sold in every grocery store).
• Salt.
• Two carrots.
• Fresh dill and parsley - one bunch each.
• Fresh and pickled cucumber.
• Sour cream.
• Egg.
• Sugar and vinegar.
• Three glasses of bread kvass (you can use a ready-made product).

The soup will turn out incredibly tasty and satisfying if you follow all the recommendations below.

Cooking method

Raw beets should be thoroughly washed, peeled and cut into small slices, then put in a pan, add a small amount of water and vinegar, and then simmer over low heat. Strain the broth and cool.

Carrots should be boiled to a soft consistency right in the peel. Then peel it and cut into small pieces.

Fresh and pickled cucumber can be rubbed on a coarse grater. Boil the eggs and cut into medium-sized slices.

In a tureen, you need to mix boiled carrots, cut into small cubes, an egg, cucumbers and sour cream, then add salt, sugar and chopped onion to them. After all the components are mixed, you should add the beets along with the broth and pour everything with bread kvass. Serve the dish to the table in portioned plates, garnished with fresh herbs and a slice of boiled egg.

Okroshka with beef

Usage boiled meat allows you to cook an incredibly satisfying and tasty dish. In fact, any classic cold soup recipe can be used. You can add variety with boiled meat. beef or pork is boiled in a separate container. It is advisable to tear the finished meat into small pieces and add to the beet okroshka immediately before serving.

Some housewives prefer to use the usual boiled sausage or salami, previously fried in a pan.

A variety of okroshka recipes allows you to create simple and delicious dishes, which very quickly disappear from the plates.

Step-by-step recipes for making okroshka with beets on kvass, kefir: options for okroshka with sausage, fresh and pickled cucumbers, beet tops

2018-05-29 Oleg Mikhailov

Grade
prescription

2046

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

6 gr.

carbohydrates

6 gr.

90 kcal.

Option 1: Beautiful okroshka with beets on kvass

No okroshka can be called a classic without a sharp, sour kvass. Advise famous brands we won’t, not a single gourmet will still agree that okroshka can be filled with “bottle” kvass. Everyone can think of this part of the recipe for himself, as well as prepare a fill that suits his taste.

Ingredients:

• okroshny kvass - 500 milliliters;
• one root beet and carrot;
• large fresh cucumber and the same pickled;
• three sprigs of dill and the same number of onion feathers;
• fresh chicken egg;
• three tablespoons of fat mayonnaise;
• a spoonful of sugar and twice as much coarse salt;
• half a spoonful of vinegar.

Step by step recipe

To begin with, you need two small saucepans, put the washed carrot and egg into one, fill it with water and add a little, turn on a light fire under it. Boil the egg for ten minutes from the moment of boiling and transfer to cold water, and the carrot for another twenty minutes - until softened. We take it out and cool it in a draft.

Peel the beets, cut into strips, put in another saucepan with a massive bottom. Pour in a glass of water and a spoonful of vinegar, bring to a boil and simmer for up to twenty minutes at a very low boil.

We sort and wash the greens, vigorously shake off drops of moisture from the beam. Finely chop, immediately pour into a mixing bowl. Add and sprinkle with sugar, lightly crush and rub with a wooden pusher.

Cucumbers are cut in the same way - into cubes less than a centimeter in size, the protein of a boiled egg is also chopped smaller, and the yolk can be completely rubbed with a spoonful of mayonnaise. Thinly cut off the peel from boiled carrots, dissolve, as before cucumbers. We collect all the products in one saucepan, pepper, season with mayonnaise and add.

We put a saucepan with stewed beets in a shallow wide bowl of water for a speedy cooling. We dilute okroshka with kvass, you can sharpen mustard sauce or grated homemade horseradish. We stir the pounded yolk in a saucepan, pour the beets here along with the broth. After adding salt to taste, be sure to soak in the cold for at least half an hour.

Option 2: A quick recipe for classic okroshka with beetroot and sausage

Save on cooking vegetables, just like it is done for salads. Okroshka on baked vegetables is in no way inferior to the old-fashioned way of cooking it. It is undesirable for the onion to be too sharp, if necessary, scald its rings with boiling water and soak in it for no longer than a minute, then rinse and blot, only then cut.

Ingredients:

• medium-sized beets - a pair of root crops;
• one hundred and fifty grams of radish;
• two fresh juicy cucumbers;
• boiled sausage - two hundred grams;
• two glasses of thick, 20 percent sour cream;
• salt and solution citric acid- everything to taste;
• three large and fresh eggs;
• a bunch of tender dill;
• five small potatoes;
• onion, onion - one thing.

How to quickly cook okroshka with beets

A microwave oven will significantly save us time on cooking vegetables. Wash the potatoes and beets thoroughly and blot with a rag from moisture. Separately fold the baking sleeves into cuts, pull their edges tightly and pierce if there is no special perforation on the film. Place in a resealable microwaveable container or on a plate under a special plastic cap.

We turn on the device at maximum power without any grill or convection modes, program the timer for three minutes. We turn the vegetables over, repeat the heating in the same mode, with the same duration. We take out the potatoes, and pierce the beets right through the bag with the tip of a knife to check the degree of readiness. The criterion, as in conventional cooking, is that only a fully prepared root crop slips off the knife. Most likely, you will have to repeat the three-minute warm-up again, after which the beets are removed from the bag and cooled along with the potatoes.

Boil hard-boiled eggs at a low boil, cool and peel along with vegetables. Coarsely rub the beets, dip into two liters of boiling water acidified with lemon, stir for a couple of minutes, and turn off the burner.

Slicing is standard: we dissolve all products into cubes, less than a centimeter. The only exception is for radish, it is better to cut it into strips, and for sausage, its cubes can be made a little larger. The size of onion squares is the smallest, and just cut the washed dill with scissors.

Evenly mixing all the ingredients and adding salt, divide the tiny salad into bowls, season with chilled beetroot marinade and add a spoonful of sour cream per serving.

Option 3: Spicy okroshka with beets and mustard on kefir

Boiled beets, even in small quantities, add extra sweetness, and high-calorie kefir makes the taste of okroshka even more tender. But it is not for nothing that mustard is mentioned in the name, it is she who is responsible for the aroma and spiciness of the dish.

Ingredients:

• a liter of fatty kefir;
• one boiled beetroot and one potato;
• large, fresh cucumber;
• a quarter kilogram of sausage of any kind;
• 80 grams of dill and onion greens;
• sour sour cream, 15 percent - half a glass;
• salt, ready-made mustard and small pepper;
• four boiled eggs;
• boiled water.

How to cook

Rub the chopped greens with salt. Peel the potatoes, dissolve into small neat cubes. Cut the sausage a little larger, and grate the cucumber with peeled beets with a large-mesh grater.

Finely chop the eggs to the chopped products. In a glass of kefir, stir a spoonful of vigorous mustard and a little pepper, pour this mixture into a common bowl. Dilute the rest of the kefir with a glass of water, salt the okroshka and, pouring in the kefir, bring it to the consistency of a thick soup.

Season the okroshka with sour cream and herbs, add the remaining kefir and at least a glass of water. Serve portions of thick okroshka on the table, separately offering boiled water in a carafe and diluted lemon juice in a bottle.

Option 4: Summer okroshka with beets and tops on kefir

Do not overexpose the beet tops in boiling water, it only needs to be slightly softened, while still remaining raw. All vegetables and greens according to the recipe are used only young, selecting them, be especially careful about cilantro and radish greens, more mature, they may be too harsh in taste.

Ingredients:

• three small young beets, along with tops;
• a bunch of tender green onions;
• five eggs;
• a handful of chopped dill and cilantro;
• one and a half liters of fat-free kefir;
• salt and garlic;
• medium-sized young cucumbers - three things;
• a dozen small radishes.

Step by step recipe

Separate the tops from the beets, rinse and temporarily set aside. Wash the root crops themselves too and set to boil for forty minutes. After the time has elapsed, be sure to check them by stabbing with a knife for readiness.

Hard-boiled, first dipped in cold water with salt, boil the eggs and replace the boiling water in the pan with cold water. Let them cool slowly and completely and peel. Soak beet tops in boiling water for no more than two minutes, spread out to cool, then cut into small squares with scissors. All the rest of the fresh herbs are washed and cut into smaller pieces with scissors.

We wash the radishes and cucumbers, cut into small strips, although the cucumbers can be passed through the large cells of the grater. We also grind the cooled, peeled beets. We collect all the products in one bowl and mix, lastly finely chop the eggs into a salad.

Crush the garlic with a press, add salt and pour salted kefir. After mixing, pour the dressing into a common bowl. It is allowed to slightly acidify the okroshka, and if the radish does not give sufficient sharpness, then add a little vigorous homemade mustard.

When the summer heat is on the street, you don’t want to cook and eat hot first courses. Something light and refreshing will do. First of all, these are all kinds of cold soups and okroshka. And their varieties are more than enough for the whole summer. Practically in all national cuisines I have a cold soup recipe. Somewhere they are cooked on kvass, and somewhere on fermented milk products. For example, in Lithuania, okroshka is cooked on kefir with the addition of beets. Okroshka with beets has an unusual taste and attractive color. This dish is capable of diversifying summer menu your family. And the recipe can be easily adapted to your tastes.

RULES FOR PREPARING OKROSHKA

cold soup in classic version prepared on the basis of kvass. But replacing it with kefir does not reduce palatability. Rather, on the contrary, a dish based on fermented milk products becomes not only satisfying, but also useful.

Kefir is known for its properties to speed up digestion and improve bowel cleansing processes. Therefore, even if the recipe for okroshka on kefir provides for the presence of meat, it will not harm the figure. The average calorie content of okroshka on kefir is about 70 kcal. And since it often contains a large amount of vegetables and herbs, it is enriched with vitamins and minerals. After all, the products do not pass heat treatment. And how nice it is to enjoy a delicious and refreshing soup in the heat.

But before you look for a recipe for okroshka on kefir, you need to learn how to cook it correctly. And for this you need to follow the main recommendations:

• it is advisable to use low-fat kefir, then the soup will turn out to be liquid. If you only have fatty kefir or homemade yogurt, then ready soup can be diluted mineral water to the desired consistency
• vegetables and herbs must first be soaked in cold water. In this way, the concentration of nitrates can be reduced. In addition, cucumbers, radishes and greens will look as if you just picked them from the garden;
• it is desirable to use dietary meat. In order for the benefits of okroshka on kefir to be really tangible, it is better not to add fatty beef or pork. lean beef, chicken breast, turkey or rabbit - these are ideal options;
• cut the ingredients for okroshka in the same way and mix first with dressing, and then with kefir. This must be done so that the products absorb the dressing and are saturated with its taste. As a dressing, sour cream or mayonnaise mixed with salt, pepper or mustard is usually used;
• you need to fill okroshka with kefir half an hour before serving. If you fill it much earlier, then the structure of kefir can exfoliate. And if you fill it immediately before serving, then the dish will not infuse and will not acquire a rich taste.

In the preparation of okroshka, it is not necessary to follow the recipe strictly. If you don't like radishes, you can leave them out. After several preparations, you will have your own unique okroshka recipe.

RECIPE OF LITHUANIAN OKROSHKA WITH BEET ON KEFIR

Beet okroshka on kefir is not only tasty, but also good for health. And her appearance beautiful and unusual.

The recipe is for 6 servings. Cooking time - 30 minutes.

Required Ingredients:

• 3 medium beets;
• 3 small fresh cucumbers;
• 4 eggs;
• half a bunch of dill;
• half a bunch of parsley;
• a bunch of fresh green onions;
• 1 liter of kefir or homemade yogurt;
• 3 - 4 tablespoons of sour cream;
• pepper and salt to taste;
• mineral water.

Cooking order

1. Beets must be boiled. You can boil it in water on the stove or in the microwave. To do this, the beets need to be cleaned and placed in a plastic bag (it is better to use a baking bag) and tie it tightly. Place the bag in the microwave and cook on full power for 4 minutes. Remove from the package, check with a knife for readiness. If necessary, you can put another 2 minutes. Allow cooked beets to cool.
2. Eggs also need to be hard boiled.
3. Cucumbers cut into small cubes. Finely chop the greens and onion. Cooled eggs can be finely chopped or grated on a coarse grater.
4. Grate the cooled beets on a coarse grater.
5. Combine the prepared ingredients in a saucepan. Mix and top with sour cream. Add salt and pepper to taste.
6. Add kefir to the pan and mix well again. Dilute the mixture with water to the desired consistency.
7. Give ready meal infuse for about 30 minutes.

The traditional recipe can be varied by adding meat or boiled sausage. For piquancy, you can add a little citric acid or mustard to sour cream. Use mayonnaise instead of sour cream. In Lithuania, beetroot okroshka is served with boiled potatoes instead of bread.