Spring comes into its own and you want spring dishes. One of these dishes is okroshka. This alluring aroma of fresh cucumber that fills the kitchen is just crazy. A large amount of greens used in the recipe will give a huge amount of vitamins, so needed at this time of year. I note that today my okroshka will be cooked on water and mayonnaise, without kvass. Be sure to take note of my simple recipe with step-by-step photos taken to illustrate the process of preparing this popular cold soup.
So we need:
- potatoes - 4 tubers;
- chicken eggs - 3 pieces;
- smoked sausage - 250 grams;
- cucumber - 1 piece;
- dill - 1 bunch;
- parsley - 1 bunch;
— green onion- 1 bunch;
- mayonnaise - 150 grams;
- water - 1.2 liters;
- citric acid - 1/2-1 teaspoon;
- sea salt - 1 teaspoon.
How to cook okroshka on water with mayonnaise, sausage, vegetables and herbs
We start cooking with what should be boiled until cooked. Cool down. Clear. Prepare other products necessary for the preparation of okroshka. Wash greens and cucumber.
You can cut all the ingredients directly into the pan, if it is convenient. Or on a cutting board, and then transfer to a saucepan. Potatoes and eggs will help to cut a special mesh. In this case, the cutting process will take only a couple of minutes. If there is no metal mesh, then we work with a knife.
Cut the cucumber into the same pieces as the rest of the ingredients. Pour into a saucepan.
Clean the sausage from the film and cut into pieces.
Finely chop the greens, as shown in the photo. Oh, what a flavor comes from the greens! Spring! 🙂
When all the ingredients are cut, add mayonnaise, sea salt and citric acid. Mayonnaise is better to use, but this time I had a purchased one. Many people make okroshka on water with vinegar, but I prefer to use citric acid for acidification. Sea salt can be substituted for regular salt if not available.
Mix all ingredients in a saucepan. Do you smell this magical aroma!?
Water for okroshka should be boiled and cooled. Add water to the prepared salad in small portions, gently mixing. Delicious spring okroshka on water and mayonnaise is ready - we taste it. Is everything enough? If not, then add sea salt or citric acid.
Leave ready meal insist, at least ten minutes. After that, sprinkle on portioned plates.
Tasty, vitamin and satisfying spring okroshka will delight all household members. This excellent first dish for dinner. Cook with pleasure and enjoy your meal!
Okroshka is cold soup which is popular at any time of the year. It can be prepared with only vegetables or with the addition of meat products - lean boiled meat, sausages, ham.
Okroshka can be on kvass, kefir, sour cream. Lovers of spicy taste make it on mayonnaise.
Subtleties of cooking
- For such okroshka, they take a standard set of vegetables: potatoes, radishes, cucumbers, herbs. They also lay hard-boiled eggs. The way of cutting affects the taste of okroshka. All vegetables should be finely chopped into equal pieces.
- Cucumbers and radishes can be grated. The juice of these vegetables will mix with the liquid component of the okroshka and improve its taste.
- For dressing, it is desirable to use classic mayonnaise without any additives.
- In order for it to dissolve well in okroshka, it is first mixed with chopped products and only then poured with water. If you put mayonnaise in a ready-made okroshka, it will not mix, but will float in the form of small pieces, spoiling appearance dishes.
- Water for okroshka is used only boiled. Therefore, you need to boil it in advance and cool it in the refrigerator.
- To add a pleasant sourness, citric acid is put in okroshka, lemon juice or vinegar. Spicy taste gives it mustard, which is put together with mayonnaise.
- Okroshka is made immediately in a saucepan so that it has time to brew. If it is prepared in advance - for example, for the upcoming feast - the products are cut, mixed in a saucepan and then stored in the refrigerator. They don't salt. 1-2 hours before serving, put mayonnaise, salt, spices and dilute everything with cold water to the desired density. Mineral water can be used instead of water.
Okroshka with sausage on the water with mayonnaise
Ingredients:
- boiled sausage - 300 g;
- potatoes - 4 pcs.;
- eggs - 4 pcs.;
- fresh cucumbers - 3 pcs.;
- dill and parsley - several branches each;
- Provencal mayonnaise - 200 g;
- water - 1.5-2 l;
- salt - to taste;
- citric acid - 1/4 tsp.
Cooking method
- Boil potatoes ahead of time. Cool down. Cut into small cubes.
- Wash the eggs. Dip in a pot of boiling water and cook for 10 minutes. Put in cold water and chill. Chop them with a fork or cut with a knife.
- Wash cucumbers. If the peel is bitter, be sure to cut it off. Cut cucumbers into cubes.
- Cut the sausage into the same cubes.
- Chop dill, parsley and green onions.
- Place all ingredients in a saucepan. Put in mayonnaise. Stir. Now gradually pour water, stirring the contents of the pan. Bring okroshka to the desired density. Only now put salt and citric acid. Stir again. Put the okroshka in the refrigerator for one hour.
Okroshka meat on the water with mayonnaise
Ingredients:
- boiled beef - 300 g;
- green onions - a small bunch;
- fresh cucumbers - 4 pcs.;
- eggs - 6 pcs.;
- dill - several branches;
- mayonnaise - 200 g;
- salt;
- mustard - 1 tsp;
- vinegar - to taste;
- water - 1.5-2 liters.
Cooking method
- Boil the meat ahead of time. Cool directly in the broth, otherwise it will darken and become covered with a brown crust. Cut into thin strips.
- Boil hard-boiled eggs. Cool down in cold water. Separate the yolks from the whites. Chop the egg whites with a knife or fork.
- Place the yolks in a bowl. Add mustard, some mayonnaise. Blend everything well to a smooth paste.
- Cucumbers cut into strips or grate on a medium grater.
- Cut the onion into rings. Rub with a pinch of salt.
- Chop the dill.
- Place the meat, eggs, onions, and cucumbers in a saucepan. Add mustard mixture. Season with mayonnaise. Mix everything. Pour in chilled water. Add vinegar. Stir again. Try for salt.
- Chill in the refrigerator for an hour.
Vegetable okroshka on the water with mayonnaise
Ingredients:
- potatoes - 4 pcs.;
- fresh cucumbers - 3 pcs.;
- carrots - 1 pc.;
- eggs - 3 pcs.;
- green onion - a small bunch;
- dill - several branches;
- salt;
- mayonnaise - 200 g;
- water - 1.5-2 l;
- radish - 3 pcs.
Cooking method
- Boil potatoes "in uniform". Cool down. Remove skin. Cut into small cubes.
- Clean the carrot. Weld. Rinse under running cold water. Cool down in the refrigerator. Cut like you would a potato.
- Place eggs in boiling water and boil for 10 minutes. Peel off the shell. Chop with a knife.
- Cut cucumbers and radishes into small cubes or grate on a medium grater.
- Cut the onion into thin rings. Chop greens.
- Put all products in a saucepan. Add mayonnaise. Stir.
- While stirring, pour in water in portions. Bring okroshka to the desired density. Salt. Add vinegar. Stir again.
Note to the owner
- Potatoes, eggs and meat are put into okroshka only chilled, otherwise it can quickly turn sour.
- Radish can be replaced with green radish. It must be peeled, washed, and then rubbed on a medium grater. Mustard is not added to such okroshka, because radish already has a pronounced sharp taste.
The one who first thought of cooking okroshka with mayonnaise, apparently, was a passionate lover of Olivier salad. Because okroshka on mayonnaise is an assortment of chopped vegetables seasoned with mayonnaise and then diluted with a liquid: water, mineral water, kvass.
According to the principle of preparing okroshka on mayonnaise, it is not much different from okroshka on kvass or kefir. But still there are small nuances.
Subtleties of cooking
- Okroshka on mayonnaise is quite high-calorie. Of course, because of the mayonnaise. To reduce the number of calories, you need to use low-fat mayonnaise. And also do not put sausage and potatoes in okroshka.
- If there is no need to limit yourself in food, then you can put ham in addition to vegetables in this okroshka, smoked sausage, cooked meat.
- So that pieces of undissolved mayonnaise do not float in okroshka, it is first combined with chopped products, making a salad, and only then poured with so much water to get okroshka of the desired density.
- Water for okroshka is boiled in advance, then cooled in the refrigerator. Instead of boiled water, you can take mineral water or kvass.
- If potatoes are added to okroshka, then it is better to cook it “in uniform”. Then he won't fall apart. When cooking already peeled potatoes, do not pour out the resulting broth. It needs to be cooled, and then used to make okroshka, thereby adding another portion of useful substances to it.
- The liquid in okroshka should be acidified. Citric acid or vinegar works well with this.
- Okroshka on mayonnaise cannot be stored for a long time. Therefore, it is made in small quantities. But you can put the chopped vegetables in a saucepan and put in the refrigerator. To make okroshka, a portion of vegetables is placed on a plate, seasoned with mayonnaise, mixed. Then dilute with liquid.
- Salt okroshka moderately, as mayonnaise already has salt. But mustard, horseradish or pepper will add spice and piquancy to it.
Okroshka with mayonnaise and sausage
Ingredients:
- potatoes - 4 pcs.;
- boiled sausage with a minimum amount of fat - 200 g;
- eggs - 3 pcs.;
- fresh cucumbers - 2 pcs.;
- dill or other greens - a small bunch;
- radish - 4 pcs.;
- mayonnaise - 200 g;
- boiled water - 1.5 l;
- salt;
- lemon acid;
- black pepper.
Cooking method
- Boil potatoes "in uniform". Cool down. Peel off the skin. Cut into cubes.
- Cut the sausage into the same cubes.
- Boil hard-boiled eggs. Clear. Chop with a knife or fork.
- Grate cucumbers and radishes on a medium grater.
- Chop the onion and herbs.
- Put all the cuttings in a saucepan. Add mayonnaise. Stir.
- Dilute with water. Salt. Put citric acid. Stir again.
Okroshka on mayonnaise with corn
Ingredients:
- potatoes - 3 pcs.;
- fresh cucumbers - 2 pcs.;
- green onions - to taste;
- canned corn - 200 g;
- eggs - 3 pcs.;
- mayonnaise - 200 g;
- dill, parsley - a small bunch;
- boiled water or mineral water - 1.5 l;
- salt;
- lemon acid.
Cooking method
- Boil potatoes in their skins. Cool down. Clear. Cut into cubes. Put in a saucepan.
- Hard boil the eggs. Then put them in cold water and cool. Peel off the shell. Chop with a fork. Combine with potatoes.
- Chop the onion and herbs. Also send to the pan.
- From a jar with canned corn Drain the liquid and add the grains to the rest of the vegetables.
- Put in mayonnaise. Stir. Fill with cold water. Salt. Acidify with citric acid.
- Stir again. Cool down.
Okroshka on mayonnaise with meat products
Ingredients:
- boiled beef - 200 g;
- ham - 100 g;
- eggs - 4 pcs.;
- fresh cucumbers - 3 pcs.;
- greens (dill, parsley, cilantro) - a bunch;
- green onions - a few feathers;
- mayonnaise - 200 g;
- mineral water - 1.5 l;
- salt;
- mustard - 1 tsp;
- vinegar.
Cooking method
- Cool the boiled beef without removing it from the broth. Then take it out and cut into pieces.
- Cut the ham into cubes.
- Cut the cucumbers in the same cubes. If they have a bitter skin, be sure to cut it off.
- Sprinkle the green onions with salt and grind until the juice is released. Add mustard, a little mayonnaise and mix.
- Chop greens.
- Put everything in a saucepan. Add mayonnaise. Mix to make a salad.
- Fill it with water. Salt, pour vinegar. Stir again. Serve chilled.
Note to the owner
- The taste of okroshka depends on the mayonnaise. Therefore, buy the one that suits you completely.
- Do not buy mayonnaise with additives. It would be better if you yourself put in the okroshka those spices and spices that you like.
- If you use kvass instead of water, do not put citric acid or vinegar in the okroshka. It will turn out sour for you.
Greetings to all dear friends!
Over the years, I never fell in love with okroshka and until recently I didn’t cook it at all, until I was advised to try making okroshka with mayonnaise. The recipe did not inspire any confidence in me, but since childhood I hated this dish, but nevertheless I decided to try to cook it. I cooked and I liked this okroshka, since then I have been cooking it the only way.
To make okroshka with mayonnaise, you will need:
- 3 pieces
- boiled meat or sausage 300 grams
- cucumber 3 pieces
- eggs 4 pieces
- onion green bunch
- greenery
- mayonnaise 150-200 grams
- lemon 1 piece
Boil potatoes in their skins, peel. I did not boil potatoes as usual, but simply baked them in microwave oven very quickly 10-15 minutes the potatoes are ready. Hard-boil the eggs so that the eggs do not burst during cooking, put them in boiling water, and cook for 10 minutes, and then place in cold water. Okroshka can be cooked with both meat and sausage. I had sausage this time. Peel the boiled potatoes and cut into small cubes. Also finely chop the eggs. Cucumbers cut into small cubes. Chop greens as well.
Put all chopped products into a saucepan and mix. Put mayonnaise to them and stir so that mayonnaise is evenly distributed over all products. Then pour a small amount of chilled water into the okroshka and stir until the mayonnaise is completely dissolved. Add as much water to the okroshka as you think is necessary to obtain the okroshka density you need. Add the juice of half a lemon to the okroshka, try if it seems to you that there is not enough acid, then add more lemon juice.
Okroshka on the water with mayonnaise- one of the varieties of this famous Russian cold soup. Initially, in Russia, okroshka was prepared with kvass or sour milk, but today it is most often cooked with mayonnaise, although admirers classic okroshka kvass did not decrease. Okroshka recipes today can be found not only in Russian, but also in other European cuisines. Today, there are more than a few hundred recipes for making okroshka.
All of them can be divided into dietary, those that do not use meat products, and on classic recipes in which boiled meat or sausages are present. Less common are recipes for mushroom and fish okroshka.
Each ancient dish that has survived to this day has its own unique history of origin. Among culinary historians, there is an opinion that okroshka was invented by the Volga barge haulers. During dinners, they soaked dried fish in kvass.
The fish, saturated with kvass, became not only soft, but also acquired a specific taste and aroma. Later, with kvass, they began to add vegetables that were in their supplies. They liked the dish. So okroshka recipes spread among the peasantry. For a long time okroshka was considered the food of the poor.
Kvass, just like different dairy products and vegetables have always been in every, even the poorest family. During the fast, the hostesses prepared lean options for okroshka without meat, while on other days they used meat or fish, if they were available. Vegetables, fish, mushrooms, eggs, greens were finely crumbled and poured with kvass, sour cream, sour milk, serum. Hence the name of the dish arose, namely, it came from the verb "crush".
Now let's see how it's done okroshka on mayonnaise with water - step by step recipe with photo. Personally, of all types of okroshka, this cooking recipe seems to me more delicious. Try and cook this dish. The list of products for mayonnaise okroshka is very simple and affordable.
Ingredients:
- Potatoes - 5-6 pcs.,
- Dill - 10 gr.,
- Eggs - 3 pcs.,
- Cucumbers - 2 pcs.,
- Green onions - a small bunch
- Boiled sausage - 200 gr.,
- Radish - 100 gr.,
- Mayonnaise - 4 tbsp. spoons,
- Cold boiled water - 1.5-2 liters,
- Salt - 1 teaspoon,
- Sugar - 1 tbsp. a spoon,
- Table vinegar - 2 tbsp. a spoon
Okroshka on water with mayonnaise - recipe
To prepare okroshka on water with mayonnaise, it is necessary to boil potatoes in their uniforms and hard-boiled eggs in advance. After cooling, peel the eggs and potatoes. Boiled potatoes chop into small pieces, as for soup.
Cut the eggs into cubes.
All prepared ingredients for cooking okroshka on water with mayonnaise - boiled sausage, dill, green onions, cucumbers, radishes, eggs and potatoes, put in a small saucepan.
Pour the okroshka ingredients with cold boiled water.
Add mayonnaise. Stir the okroshka with a spoon.
To give okroshka with mayonnaise a taste, add salt, sugar and vinegar to the pan with it. I advise you to adjust these components to your liking, starting from their amount indicated in the recipe. You can make it sweeter, saltier, or sourer.
Mix the okroshka again. Everything, now she is ready, but it is still too early to serve her on the table. It will become tasty only after standing in the refrigerator for 2 to 6 hours. Just like other types of cold ones, for example, beetroot or botvinya, okroshka becomes tastier the longer it stays in the refrigerator. Good appetite. I would be glad if this okroshka recipe with mayonnaise and water You'll like it.
Okroshka on the water with mayonnaise. Photo
