Classical okroshka: recipe dictated by time

Of course, the best cold dish on a hot day is okroshka. The recipe for its preparation is as simple as it is original. Being an originally Russian dish, okroshka used to be cooked only on homemade bread kvass, there must have been turnips, potatoes and other neutral vegetables. She could be with meat or fish.

Currently, okroshka, the recipe of which is known to everyone, has undergone changes, and can be prepared by an accelerated method. After all, in order to prepare a classic okroshka on homemade kvass, it will take at least a week. Kvass must mature, gain its sharpness and piquancy. Only after that it can be used for cooking okroshki.

But our fast time dictates its laws, and now okroshka is cooked on whey, mineral water, kefir, and also as a kind of okroshka of our time, there is okroshka on sour cream. The recipe for its preparation is uncomplicated, but the result exceeds all expectations. To make this kind of okroshka you need to boil and cool the water, add sour cream and salt it. This will be the basis for our cold dish. All other ingredients do not differ from those in classical, on bread kvass, okroshke. Boiled potatoes (brewed in "uniform"), boiled eggs, fresh cucumbers, greens, optional radish. In such okroshka you can add boiled meat (preferably lean), or boiled sausage, or poultry. As you can see, there are a lot of cooking options, and a democratic approach to the set of products makes this dish so popular. After the okroshka, the recipe of which is so flexible and universal, will allow you to quickly prepare a small culinary masterpiece from a minimal set of initial products, which will be gladly eaten by grateful household members in the summer heat.

Maybe because there are so many kinds of okroshka, each family has a little trick to cook it. For example, some in order to give this dish a rich green color, carefully grind with salt herbs and yolks of boiled eggs. To do this, finely chopping onions, dill, parsley, (if desired - coriander: its specific taste and smell can break the taste of other herbs, and not everyone loves it), adding yolks of hard-boiled eggs, carefully grind in a separate bowl. It can be a stone mortar or a wooden, clay bowl or glass. Add this mixture at the very end of cooking okroshki, and its color becomes gently green, and the smell - saturated and strong. Prepared in this way, okroshka, the recipe of which is similar to other, much benefits by using this filling technology.

Those who are accustomed to a dynamic way of life will really like another quick method of cooking this cold dish. So, instant okroshka. Recipe for mineral water: we prepare all the ingredients for okroshki, fill it with mineral water and add salt and sour cream to each plate. And it's all! In your plate there is the traditional Russian cold dish, okroshka, perfected by our fast-paced time, which, having survived the centuries, was somewhat transformed and is now represented by its multiple modifications. The only nuance that is desirable to observe when choosing a mineral water: it should be slightly acidified, that is, have a non-neutral taste of ordinary water, and slightly islandy.

Speaking about the variety of types of okroshki, I want to recall that in addition to those already listed, there is an original fruit okroshka. For its preparation, apples, pears, apricots, cherries without pits, strawberries, lemon, celery leaf, sugar, sour cream or whipped cream are required. And they cook this okroshka on bread kvass. It has a delicate taste, is useful, well quenches hunger and thirst at the same time and is a wonderful vitamin dish.