Okroshka is a legend of traditional Russian cuisine. In the very first Russian cookbooks there are references to her. The name “okroshka” clearly refers us to the verb “crumble” and reveals the uncomplicated essence of this dish: chop all the ingredients, mix and season!
Initially, the recipe provided for the presence in the okroshka of various pickles - mushrooms, cucumbers, plums and even soaked apples. From ancient times, assorted grouse, turkey and milk piglets were used as a meat component - such a gourmet set is explained quite simply - okroshka was always prepared from small scraps. Known fish okroshka from tench, zander and exquisite okroshka with sturgeon.
Prior to the conquest of Russia by overseas potatoes, turnip, rutabaga, and carrots were added as neutral vegetables. The abundance of fresh herbs is also a prerequisite for a delicious okroshka, because this is the spring and summer dish of all!
Kvass is a traditional component of okroshka, which is also not simple, but special - white, more acidic, the wort for which consists of three types of flour and two types of malt, and even with the addition of mint!
The Soviet food culture made adjustments to okroshka, refined meat was replaced with doctor sausage, rutabaga - potatoes, and how many filling options - kefir, cucumber pickle, airan, beetroot broth, tomato juice - you can’t count! What I love most is the okroshka with lemon juice, which is incredibly refreshing with its light sourness.
- Total cooking time - 0 hours 15 minutes
- Active cooking time - 0 hours 15 minutes
- Cost - Average Cost
- Calorie content per 100 g - 60 kcal
- Servings Per Container - 4 Servings
How to make okroshka with lemon juice
- Sausage - 300 g doctoral
- Quail egg - 8 pcs.
- Sour cream - 200 g
- Green onion - 100 g
- Dill - 50 g
- Radish - 6 pcs.
- Potato - 2 pcs. young, large
- Cucumber - 2 pcs.
- Lemon - 1 pc.
- Salt - taste
- Water - 1 L
Boil potatoes and quail eggs in their uniforms in advance. We remove 1 liter of drinking water in the refrigerator.
Cut into a small cube doctor's sausage, potatoes, fresh cucumbers.
Radish - thin straws.
Quail eggs are peeled and cut into halves.
Greens - dill and green onions - chop finely.
Finally, season with sour cream, salt to taste. Add lemon juice (determine its quantity according to your taste, sugar can be added at will) and cold water until the desired density.