On brine, ayran, mineral water: 8 of our favorite okroshka recipes that shock foreigners

Okroshka is an absolute hit of Russian cuisine. In the heat, it is enthusiastically consumed in liters from Moscow to Vladivostok, and each region has its own recipe. Gourmand “Subtleties” chose the most interesting.

1. Meat on cucumber pickle and kvass

You will need several types of meat: boiled beef, boiled pork and smoked brisket. You need to add boiled potatoes, finely chopped cucumbers, tomatoes, radishes, hard-boiled eggs. Parsley, dill and green onions will make the dish spicy. For dressing, mix equal parts kvass and cucumber pickle. Another option is to use only light kvass (it is more acidic than usual) with the addition of sour cream.

2. With smoked sausages on kvass with yolks

Smoked sausages can be replaced with hunting sausages, the main thing is to keep the piquancy of the main ingredient. Its taste is set off by boiled potatoes and carrots, as well as finely chopped cucumber and radish. At the final stage, you need to add boiled egg whites. Put the yolks in a separate bowl, add a little mustard and horseradish, grind to a pulp, then pour in the kvass and mix everything thoroughly. The base for okroshka is ready.

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3. Fish with horseradish on soda with sour cream

Boil the fish, disassemble into pieces, after removing the bones. Grate radishes or horseradish on a coarse grater. Finely chop the green onions and dill and grind with salt: this way the greens give off the flavor better. Eggs, cucumber and potatoes are other must-have ingredients. Add whey to chopped products. If there is no whey, a culinary life hack will save you: just mix carbonated mineral water and sour cream.

Gourmets advise experimenting with your favorite varieties of mineral water: soda “Narzan” will reveal completely different nuances of taste than, for example, bitter-salty “Karmadon”.

4. With boiled tongue and arugula on white wine

If the standard set of ingredients for ordinary okroshka no longer causes a culinary thrill, you can add a couple of delights. A standard mix of potatoes, cucumber, eggs and radish should be expanded with boiled finely chopped tongue. Spicy arugula will add spice, and a nutty aftertaste of greens will emphasize dry white wine as a dressing. Sour cream and ground black pepper are the final touches of the delicacy.

5. Asian with soy sauce

Boil shrimp, squid or other seafood – depending on personal preference. Add boiled carrots, funchose and seaweed. The preparation of the base requires remarkable culinary skills due to the need to maintain a quantitative balance: in half a liter of boiled water at room temperature, dilute two tablespoons of soy sauce, add a teaspoon of sugar, half a teaspoon of salt and chili pepper to taste.

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6. With fried meat on ayran

This variant of okroshka is guaranteed to be appreciated by the representatives of the stronger sex. Cut the meat into pieces and fry with the addition of spices until golden brown. It is important not to overdry the product. Boil potatoes and carrots and chop. Finely chop the dill and garlic, add them to the ayran and mix, season the dish with the resulting mixture.

7. With chicken and pineapple in broth

For a change, such okroshka should be prepared at least once in the summer season. Boil the chicken fillet in salted water with bay leaf and allspice, cool and cut into cubes. Grate boiled potatoes on a coarse grater, chop cucumber and radish, add pieces of canned pineapple, pour over chilled low-fat broth. If you don’t like the broth, you can resort to a proven combination – kvass plus sour cream.

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What else to read on the topic

• “Why do they suffer so much”: foreigners – about Russian cuisine
• 10 Russian names that foreigners laugh at
• Foreigners are ready to eat it all the time: 5 of our dishes that are known and loved abroad

8. With Adyghe cheese on kefir

A worthy replacement for meat in okroshka is Adyghe cheese. Additional ingredients are potatoes and eggs, they should be boiled and then chopped. Cucumbers, dill and parsley are also indispensable: finely chopped, they give their flavors to the dish and give it texture. For the base, add lemon juice, sugar, salt and freshly ground black pepper to kefir. If kefir is too thick, you can add chilled boiled water.