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Okroshka with beef meat. Recipe for okroshka with beef

In the summer heat, meat okroshka becomes one of the favorite dishes for many. It is enough to know the basic rules and follow the proportions to prepare delicious meat okroshka at home.

The basis of meat okroshka is vegetables, to which meat is added in a 1:1 ratio. Vegetable mass is used to prepare the dish. In addition to vegetables, they take boiled meat, kvass, but not sweet drinking kvass, but white. There are many options for preparing cold soup, the main thing is to combine the ingredients correctly to like the result.

How to make white kvass for okroshka

For preparation, rye malt and flour are used - 300 and 200 g respectively, barley malt 100 g, warm water 6 liters.

Mix the dry ingredients, add a little boiling water and leave for a third of an hour.
Then pour out the rest of the water so that the volume is 6 liters, add shaking.
When the liquid has fermented (the process takes about 12 hours), it is placed in a cold place and kept for a day.

Vegetables and greens

Okroshka combines different vegetables and herbs. One type of vegetables with minimal taste characteristics, the second - spicy vegetables that add spiciness to the dish. Fresh cucumbers, cooked potatoes, and carrots have a neutral taste. To make the soup tasty, the ingredients are cut as finely as possible.

Among the spicy vegetables, many people like to use celery. Chopped parsley, dill, and green onions are poured into the meat okroshka. Neutral components occupy a quarter of the volume, finely chopped onions - at least half the volume of spicy vegetables.

Meat

Suitable lean meat (carb, tenderloin), it is recommended to combine different types. To preserve juiciness and taste, the meat is boiled in salted boiling water. Do not divide into parts, cook whole.

Refueling

Okroshka is complemented with spicy dressing, egg mixture, and sour cream. To prepare a spicy dressing, take hard-boiled eggs, mustard, black pepper, or use only the brine left over from pickles.
The taste of meat okroshka can be enhanced by using soaked apples and salted mushrooms. Before adding the dressing to the dish, it is diluted in a small amount of kvass. Send to the rest of the products, leave for 30 minutes, and only then add liquid.
Sour cream and finely chopped eggs are added last. Sometimes, instead of mustard, grated horseradish is used for a spicy dressing.

These are the basic rules, but there are many recipes and each has certain characteristics.

Classic recipe for mixed meat okroshka

To prepare meat okroshka, take fresh cucumbers, eggs, and boiled potatoes. Before placing the ham, remove the skin from it.

Ingredients:

smoked, pre-boiled lean ham, boiled tongue and beef - 50 g each;
cucumbers – 75 g;
potato tubers – 100 g;
eggs – large or two small;
600 ml kvass;
onions, greens;
a little mustard;
a pinch of salt, sugar to taste;
sour cream – a small amount for serving.

Preparation:

Chop the ingredients. The preferred cutting options are cubes and strips. If necessary, peel the cucumbers.
Having dissolved mustard, salt, sugar in the liquid, move on to the onion - grind it with salt and pour it into kvass.
The ingredients, covered with kvass, are sent to the refrigerator. Meat soup is infused for half an hour. Okroshka is eaten with parsley, dill, and sour cream is added before serving.

Video recipe

Meat okroshka with kvass – 3 recipes

With boiled sausage

Ingredients:

sausage – 130 g;
cucumber;
radishes (a few pieces are enough);
potatoes – 235 g;
eggs – 2 pcs.;
900 ml kvass;
mustard – 5 g;
sour cream – 30 g;
greenery.

Preparation:

All ingredients, except radishes, are cut into equal pieces.
Grind the radishes, add dill, parsley, mustard, and sour cream.
Pour kvass over the components and mix thoroughly.

Video cooking

With beef

Ingredients:

beef – 200 g;
two medium eggs or three small ones;
two medium-sized cucumbers;
two radishes;
grated horseradish – 5 g;
500 ml kvass;
salt, sugar;
sour cream;
dill.

Preparation:

The radishes are cut into slices, the rest of the products are cut into cubes.
The ingredients are combined and salted. Add spice with horseradish and onions. Dill is used to give green color, and sugar is used for sweets. Then kvass is used.
Sour cream is added to the finished dish immediately before use.

With beef and veal

Ingredients:

lean meat – 300 g (take two types of meat in a 1:1 ratio, pre-boil);
cucumbers – 3 pcs.;
two eggs;
a bunch of onions;
kvass – 300 ml;
sour cream – 2 tbsp. l.;
a little mustard (0.5 tsp is enough);
sugar (2 tsp), salt to taste;
greenery.

Preparation:

The chopped onion is salted and thoroughly ground. Chopped eggs are mixed into it.
Make the dressing by mixing sour cream and mustard. Add a little sugar and salt to taste. Mix thoroughly and add to kvass.
Add cubes of cucumbers and meat to the remaining ingredients and stir.
Before use, sprinkle with parsley and dill.

Meat okroshka with kefir – 3 recipes

Classic recipe with kefir

Ingredients:

beef – 200 g;
kefir, water (chilled) – 500 ml each;
egg;
cilantro, dill.

Preparation:

Combine kefir and water. Add meat, pre-cut into small pieces, egg (slices), and herbs. In addition to onions, it is recommended to use cilantro and dill.
The ingredients are salted and mixed.
Okroshka with kefir is ready.

Video recipe

Okroshka with beef on kefir

Ingredients:

750 ml base (kefir);
beef – 150 g;
eggs – 1-2 pcs.;
cucumber;
several radishes;
salt;
greenery.

Preparation:

Boil, finely chop beef and eggs.
Place mugs of vegetables, chopped parsley, and chopped dill into a bowl.
Lightly salt the ingredients and add kefir.

Okroshka with boiled sausage on kefir and mineral water

Ingredients:

sausage – 125 g;
two potatoes;
eggs – 2 pcs.;
one large cucumber or two medium-sized ones;
radishes – 2-3 pcs.;
water, kefir – 500 ml each;
a pinch of salt, pepper to taste;
greenery.

Preparation:

The radishes are grated on a coarse grater, the rest of the products are finely chopped.
After adding salt, pepper and thorough mixing, pour in a liquid that consists of equal parts of kefir and water.

Okroshka with sausage in mineral water is consumed chilled.

Meat okroshka with whey – 2 recipes

With Chiken

Ingredients:

fillet – 200 g;
one egg;
cucumber, potato;
two small radishes;
sour cream – 100 g;
liter of whey;
mustard – 0.5 tsp;
a handful of chopped onion feathers, herbs;
a pinch of salt.

Preparation:

Boiled fillet and potatoes are cut into pieces, as for a salad.
To chop fresh vegetables (radishes, cucumbers), use a medium grater.
The eggs are crushed and poured into a bowl. Chopped onions, parsley, and dill are also sent there.
The products are poured into a pan and the whey is added.
Take a small bowl, mix mustard (horseradish can be substituted) with sour cream, and add salt. The resulting mass is added to the dish.
The ingredients are mixed and the okroshka is infused.

Combined okroshka with whey

Ingredients:

beef – 400 g;
ham, veal – 300 g each;
eggs, cucumbers – 6 pcs.;
sour cream – 400 g;
3 liters of whey;
different types of greens, onions - a large bunch;
mustard - 2 tsp, the same amount of sugar;
a pinch of salt.

Preparation:

Ham and cucumbers are cut into strips. The meat is cooked and cut.
The egg mass is mixed with prepared products.
Chopped and mashed onions with salt in a bowl are combined with mustard, sour cream, and sugar. The dressing is diluted in whey.
Mix the ingredients in a saucepan and pour in the whey.
Meat okroshka is placed in the refrigerator, and greens are added before use.

Meat okroshka on water

Ingredients:

sausage – 135 g (an excellent substitute is ham);
sour cream – 90 g;
two medium potatoes;
cucumber;
eggs – one large or two small;
900 ml chilled water;
greenery.

Preparation:

Eggs and potatoes are peeled and cut into very small pieces. Cucumbers and ham are cut into the same sizes.
Add chopped greens.
Add the amount of sour cream specified in the recipe to the water, stir until a homogeneous liquid is obtained, which is used for pouring.
Cool the okroshka before serving.

How to cook okroshka with meat broth

Really warm days have come, the bright sun is shining outside the window, the trills of birds are heard - the mood is wonderful, spring, the soul rejoices and sings: “Summer is coming!”

On days like these, you want to cook something light and summery - in this case, okroshka with beef is perfect - a cold soup that almost everyone knows and loves. The principle of preparing this original Russian dish is simple - first, meat, vegetables and herbs are chopped, then they are mixed, dressing and liquid base are added.

The liquid base in classic okroshka with beef is usually unsweetened bread kvass. The composition of the ingredients in this dish is not strictly regulated, but usually the classic recipe contains boiled beef, potatoes, fresh cucumbers, eggs, radishes and herbs.

It is advisable to place the okroshka in the refrigerator for 30 minutes before pouring it with kvass, or add ice cubes to each plate.

Okroshka with beef on kvass: classic recipe

Ingredients

— 300 g + -
- 4 things. + -
- 4 things. + -
Radishes - 5-6 pcs. + -
— 3-4 pcs. + -
Green onions - 1 bunch + -
- 1 bunch + -
- 1 bunch + -
- taste + -
- 1/2 tsp. + -
- 1/4 tsp. + -
Kvass - 1.5 l + -
- taste + -

Cooking okroshka with beef: step-by-step recipe

To prepare okroshka on kvass with beef, all ingredients must be chilled. Therefore, it is advisable to boil meat, potatoes and eggs in advance and place them in the refrigerator.

Cut the boiled beef across the grain into cubes, with a side of 1 cm or slightly less.
Peel boiled potatoes and boiled eggs, cut into cubes of the same size.
We also cut the radishes into cubes. If you grate it on a coarse grater (or chop it), the taste of the radish will be stronger.
Fresh cucumbers, like other ingredients, are cut into small cubes. If the skin is bitter or rough, then it is advisable to peel the cucumbers.
Finely chop the parsley and dill.
Finely chop the green onions and rub them with salt in a separate bowl.
Place chopped potatoes, eggs, radishes, cucumbers, onions in a large container, add beef.
Season with sour cream and mix.
Add chopped herbs, mustard, sugar, salt. Fill the ingredients with kvass.

10. Mix carefully.

11. Divide the classic okroshka with beef into portioned plates, adding ice cubes if desired.

To prepare okroshka, you can use purchased kvass designed specifically for okroshka. But you can prepare it yourself at home. Aromatic homemade kvass is prepared quite quickly and easily.

Homemade kvass recipe for okroshka

Cut yesterday's rye bread into slices.
Dry it in a preheated oven until dark brown (do not overcook, otherwise the kvass will be bitter).
Pour the resulting crackers (50 g) with hot boiled water (6 glasses) and leave to steep for 5 hours.
Strain the infusion, add sugar (1 tablespoon), yeast (1.5 g), and a handful of washed raisins.

Let our kvass stand for 8 hours in a warm place, then strain it and place it in the refrigerator. Real homemade kvass for okroshka is ready.

Let's try to prepare okroshka according to another recipe. It is also advisable to use homemade kvass.

Okroshka with beef meat

Ingredients

Kvass - 1 l;
Boiled beef - 250 g;
Fresh cucumber – 2 pcs.;
Boiled egg – 2 pcs.;
Green onion – 75 g;
Sour cream – 3 tbsp;
Salt, sugar, mustard - to taste;
Parsley, dill - to taste.

How to cook meat okroshka with kvass

Cut the boiled beef into small cubes.
We clean the fresh cucumbers and cut them into cubes.
Finely chop the green onions and lightly rub with salt.
Finely chop the whites of boiled eggs.
Grind the egg yolks with sour cream, salt, sugar and mustard.
Mix seasoned sour cream with egg whites and onions.
We dilute with kvass.
Add cucumbers and beef, mix everything thoroughly.

Serve on the table, sprinkle with finely chopped parsley and dill, and put ice cubes on each plate.

Try cooking it and see for yourself that the most delicious dish in the summer heat is okroshka with beef; it not only nourishes, but also perfectly quenches your thirst.

Bon appetit!

When serving, sprinkle the okroshka with meat with dill.

To okroshka with meat you can add boiled potatoes in their jackets, peeled and cut into small cubes.

Yield: 2 liters of kvass.

Cut the black bread into small cubes and fry in the oven (do not overcook). Pour the resulting black bread crackers with hot water at a temperature of 80 degrees and leave for 3-4 hours in a warm place at a temperature of 25 degrees, strain. Take a small amount of bread infusion, dilute yeast and sugar with it and add the mixture to the bread infusion (wort).

Place the wort for fermentation in a warm place at a temperature of 25 degrees for several hours. Then strain the kvass, refrigerate and cool to 10 degrees.

Meat is one of the foods richest in protein. Beef contains more protein than pork or lamb. The fattier the meat, the less protein it contains. Meat proteins contain all vital amino acids (essential), which are not formed in the human body and must be supplied with food. Essential amino acids are necessary for the growth and development of a young body (histidine and lysine), for the formation of some hormones and vitamins, fat metabolism (methionine), for the synthesis of blood hemoglobin (tryptophan), etc.

The meat of chickens, turkeys, and rabbits is better absorbed and digested.

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Okroshka with meat

What do we need for okroshka? Yes, actually - everything is here in the picture.

First of all, let's deal with the potatoes. It was bought at the market. Therefore, we clean it, fill it with water and add a spoonful of salt. Let it stand for about twenty minutes. As you can see, redness has occurred. These are all kinds of harmful nitrates. We'll cut them out. We’ll even throw away one potato. Wash and set to cook.

And let's get on with the okroshka itself.

Wash the onion plucked in the greenhouse, dry it, and chop it finely. Add half a tsp. salt and a little masher, not exactly grind it, but lightly crush it.

Of course, I would like to have my own cucumbers. But I won't lie. Purchased. That's why they cleaned it. And they cut it.

Your own dill. There are no secrets here. The main thing is to chop it smaller.

Meat. We cooked the veal and cut it. Not big either.

Mix everything properly.

Some people love mayonnaise. Someone sour cream. A matter of taste.

And finally, kvass. We use, if our own is not made, from the Savvo-Storozhevsky Monastery. This is real KVAS. If anyone happens to be there, I recommend it. This is truly something! There's no point in telling. You have to try.

And a bite with potatoes. Yes, with fresh blackberries.

yummybook.ru

Meat okroshka - recipes with kvass, kefir, whey, water

In the summer heat, meat okroshka becomes one of the favorite dishes for many. It is enough to know the basic rules and follow the proportions to prepare delicious meat okroshka at home.

How to make white kvass for okroshka

For preparation, rye malt and flour are used - 300 and 200 g respectively, barley malt 100 g, warm water 6 liters.

Mix the dry ingredients, add a little boiling water and leave for a third of an hour.
Then pour out the rest of the water so that the volume is 6 liters, add shaking.
When the liquid has fermented (the process takes about 12 hours), it is placed in a cold place and kept for a day.

Suitable lean meat (carb, tenderloin), it is recommended to combine different types. To preserve juiciness and taste, the meat is boiled in salted boiling water. Do not divide into parts, cook whole.

Okroshka is complemented with spicy dressing, egg mixture, and sour cream. To prepare a spicy dressing, take hard-boiled eggs, mustard, black pepper, or use only the brine left over from pickles.
The taste of meat okroshka can be enhanced by using soaked apples and salted mushrooms. Before adding the dressing to the dish, it is diluted in a small amount of kvass. Send to the rest of the products, leave for 30 minutes, and only then add liquid.
Sour cream and finely chopped eggs are added last. Sometimes, instead of mustard, grated horseradish is used for a spicy dressing.

These are the basic rules, but there are many recipes and each has certain characteristics.

Classic recipe for mixed meat okroshka

To prepare meat okroshka, take fresh cucumbers, eggs, and boiled potatoes. Before placing the ham, remove the skin from it.

smoked, pre-boiled lean ham, boiled tongue and beef - 50 g each;
cucumbers – 75 g;
potato tubers – 100 g;
eggs – large or two small;
600 ml kvass;
onions, greens;
a little mustard;
a pinch of salt, sugar to taste;
sour cream – a small amount for serving.

Chop the ingredients. The preferred cutting options are cubes and strips. If necessary, peel the cucumbers.
Having dissolved mustard, salt, sugar in the liquid, move on to the onion - grind it with salt and pour it into kvass.
The ingredients, covered with kvass, are sent to the refrigerator. Meat soup is infused for half an hour. Okroshka is eaten with parsley, dill, and sour cream is added before serving.