Вт, 05 июл 2016 Автор: Марина Данько
Mustard – okroshka component is optional, but very often
used. In most cases, especially if the cold soup
refueled not with kvass, but with less sharp fillings, it allows
Give the dish the necessary sharpness and palatability.
Mustard is perfect for okroshkas, seasoned with kefir,
mineral water, serum. Usually used sharp
homeless seasoning free.
Soups have an unusual taste, which include mustard and
honey. Quality honey with not very strong aroma, creates in
combination with mustard inexpressible effect. He reminds someone
meadow herbs, others – bright floral notes.
Contents
Okroshka with mustard – general principles of cooking
• Okroshka differs from other soups by features
cooking First, prepare a thick base, for the most part
consisting of vegetables. And then it is diluted to the desired density.
fluid.
• Mandatory component of the basis for any hash is fresh
cucumbers, eggs, green onions and fresh greens. You can add to it
almost any kind of vegetables, both raw and thermally
processing – boiling.
• For сытности в окрошку добавляется отварное мясо или варённые
sausages.
• Vegetables and meat products are crushed with a knife, some vegetables
it may be necessary to chop or grind with a taster.
• Vegetable mix is diluted mainly with sour milk drinks,
such as airan, whey, kefir or tan. Often they are replaced
kvass, apple juice, drinking or soda mineral
water, which is filled with sour cream or mayonnaise.
• Very often in okroshka to impart a special taste and “vigor”
add mustard or horseradish. If horseradish is added to a liquid base
such a soup, then mustard is prepared from a special dressing. Her
carefully fray with egg yolks, both cooked and raw
or with fresh greens. Ready mustard dressing mixed with
vegetable basis and only then bring to the desired thickness.
• Okroshka – a dish that should be served cold, or rather,
chilled. Therefore, it is diluted with cold drinks or in
diluted form is cooled to the desired temperature in the refrigerator.
Meat okroshka with mustard on kvass with sour cream
Ingredients:
• 200 gr. sausage boiled (without fat);
• four small potatoes;
• 250 gr. chicken breast;
• two medium cucumbers;
• boiled hard-boiled eggs – 4 pcs .;
• two tablespoons of unsharp finished mustard;
• young onion greens;
• a small bunch of dill and parsley;
• half a liter of bread kvass;
• 200 ml of 20% sour cream.
Cooking method:
one. Boil the chicken until cooked in lightly salted water and
cool well. It is best to do this in advance so that by the time
cooking meat is completely cooled in its own broth.
2. Boil hard-boiled large chicken eggs. For более быстрого
охлаждения залейте их cold water.
3. Boil and cool potatoes. If potatoes are cooked in
Its uniforms can also be cooled in cold water.
4. Chicken fillet, fresh cucumbers, potatoes and boiled sausage
cut into cubes of medium size.
5. Peel the eggs, separate the whites with the yolks. First finely
crumble, and yolks for a while set aside.
6. Cut the onion feathers into small rings. Parsley and Dill
cut the stems and chop the greens with a heavy, sharp knife.
7. Combine chopped green onions with yolks, slightly add
and remember with a fork or fork. Add mixed with sour cream
горчицу, молотый перец и mix it up.
8. In a large saucepan or bowl, combine all the chopped.
components. Season the “salad” with cooked mustard dressing
and fill with ice kvass. Stir and serve.
Vigorous vegetable okroshka with mustard, horseradish and sausage on
mineral water
Ingredients:
• boiled potatoes – 5 pcs .;
• five hard-boiled chicken eggs;
• three large soil cucumbers;
• six radishes;
• 300 gr. boiled “Doctor” or “Children’s” sausage;
• two teaspoons of cooked non-acute mustard;
• teaspoon ready horseradish;
• 10 gram bag of “lemon”;
• to taste – 72% mayonnaise;
• carbonated mineral water.
Cooking method:
one. Boiled potatoes, sausage, cucumbers and radishes cut
straws of about the same size and combine everything in one
capacity.
2. Add green onions with small ringlets and
finely chopped greens.
3. In half a glass of warm water dissolve some salt and
citric acid.
4. Add horseradish with mustard, mayonnaise and mix well.
5. Pour the mixture into a bowl of vegetables and dissolve everything cold.
mineral water.
Spicy Okroshka with mustard on kvass, seasoned
mayonnaise
Ingredients:
• six boiled eggs;
• 200 gr. boiled sausages without bacon;
• fresh onion greens;
• three fresh soil cucumbers;
• 200 ml of 45% mayonnaise;
• boiled potatoes – 4 tubers;
• medium sized bunch of fresh dill;
• three liters of homemade or purchased bread kvass;
• teaspoon of little mustard.
Cooking method:
one. Boil the potatoes in warm form slightly mash your hands or
tolkushkoy and cool well.
2. With boiled eggs, clean the shells, wash and separate the proteins and
yolks.
3. Protein coarsely rubbed with potatoes.
4. Yolks carefully mash with a fork, connect with a small
amount of kvass and set aside for a while.
5. Cucumbers without peel, like eggs, chop on a grater and
send to potatoes.
6. Cut the sausage into medium cubes, finely chop the greens
knife and combine everything with vegetables.
7. Add mayonnaise, but not all at once, mustard and shift out of
миски, растёртые с квасом yolks.
8. Stir adding mayonnaise if necessary.
9. Dilute okroshka to cold bread kvass to desired thickness.
and let it stand in the refrigerator for at least an hour.
Vegetable okroshka with mustard on apple juice
Ingredients:
• half a cup of clarified apple juice;
• small size lemon;
• one third of a teaspoon of unsharp mustard;
• small fresh zucchini;
• radish tops – a bunch of small size;
• a teaspoon of liquid honey;
• a large bunch of fresh dill;
• five medium radishes;
• two large cucumbers.
Cooking method:
one. Radish cut into not very large straws.
2. Zucchini and cucumbers without peel as small as possible cut
dice and mix with radish.
3. Add finely chopped tops and chopped with a young knife
Dill greens.
4. Lemon well wash and hold citrus minute in steep
boiling water. Then half open and squeeze all the juice well.
5. In a small bowl, dilute apple juice with half a glass.
cold boiled water. Add a third of lemon juice,
mustard with honey and mix well.
6. Pour the mixture into the vegetables, mix thoroughly and put
cool down
Okroshka with mustard on kvass with sour cream
Ingredients:
• a pound of any sea fish;
• three boiled potatoes;
• five feathers of green onions;
• a large bunch of young radishes;
• a small bunch of fresh dill;
• a teaspoon of granulated sugar;
• A full teaspoon of unsharp mustard;
• one and a half liters of kvass;
• two boiled eggs;
• sour cream 20% – 3 tbsp. l
Cooking method:
one. Gut and clean the fish carcasses from the scales. Cut all
fins, rinse well and boil in lightly salted water
until ready. Cool, remove the skin, separate the meat from the bones and
cut it into not very large pieces.
2. Potatoes thoroughly rinse off the remnants of dirt and boil until
full readiness, without cutting off the rind. Fill in for quick
cooling with cold water. Peel and cut into small pieces.
cubes.
3. Clean the eggshells from the eggs, wash off the small remains with water and
wipe dry with a towel. Cut the proteins into small pieces and
Send in a bowl to chopped potatoes. Add fish pieces,
diced radish and small cucumber straw. Pour in
chopped onion feathers and chopped dill.
4. Separately rub the yolks with mustard, a small pinch
fine salt and sugar. Dilute the mixture with ice kvass and pour into
bowl with okroshka, stir.
Beetroot hash with mustard
Ingredients:
• liter of light white kvass;
• a small bunch of fresh sorrel;
• the same bunch of young spinach;
• three boiled potatoes;
• large sour apple;
• three fresh soil cucumbers;
• three hard-boiled eggs;
• boiled beets – 3 root vegetables;
• 70 grams of low-fat sour cream;
• one and a half teaspoons of hot mustard;
• a bunch of young onions;
• a few sprigs of dill.
Cooking method:
one. In a small bowl, mix chopped green onions with finely
scissors cut dill. Add mustard, granulated sugar,
some salt. Put boiled yolks and rub well.
with a fork.
2. With apples and boiled potatoes, peel and slice them
небольшими cubes. Add shredded coarse grater
squirrels.
3. Washed and towel-dried leaves of sorrel and spinach
cut into small strips and shift to crushed
constituents. Here a large grater rub boiled beets.
4. Add greens pounded with mustard and dissolve everything.
chilled kvass. Season with ground pepper and season.
sour cream.
Okroshka with mustard on kefir with raw eggs
Ingredients:
• potato – one big tuber;
• two tablespoons of canned horseradish;
• 400 gr. veal;
• 200 grams of ground cucumbers;
• 100 gr. young radishes;
• carbonated mineral water;
• fresh herbs – to taste;
• chicken eggs – 6 pieces;
• two spoons of brewed mustard;
• one liter of 3.2% kefir.
Cooking method:
one. Boil separately in slightly salted water potatoes and
meat.
2. Cool potatoes at room temperature or at bay.
cold water. Cool meat directly in broth.
3. Leave two eggs raw and boil four well and well.
остудите их cold water.
4. Boiled potatoes, cucumbers, boiled beef, cooked
hard-boiled eggs and radishes cut into small strips and put in
big bowl.
5. Add chopped fresh greens and gently.
mix it up.
6. In a separate deep bowl, beat two raw eggs well.
Enter mustard mixed with horseradish. Add kefir and fine
mix it up.
7. Salt to taste, season with ground pepper. Dilute to
the desired consistency of cold mineral water and dilute it
okroshka Do not pour a lot of water, kefir mass should not be
liquid.
8. Stir okroshka and refrigerate on
hour and a half.
Okroshka with mustard – cooking tricks and healthy
tips
• Okroshka fish will not have a peculiar smell of sea
fish, if the fish hold some time in acetic solution. For
cooking it, mix two tablespoons of 9% vinegar in one
liter of water. You can rub the carcass of fish with lemon juice and leave it
for a quarter of an hour. Then rinse well under the tap.
• The dish will taste better if boiled potatoes are added to it
for a couple.
• To boil potato tubers evenly and not
boiled soft outside, it should be cooked on medium heat when
slight boil.
• Boiled beets will retain their original color if in water
when cooking, add a little food-grade acid – table vinegar or
lemongrass.
• To keep the root crop juicy, the noses of the beetroot before cooking
do not cut.
• If you want okroshka with mustard to be more tender,
grate vegetables on a coarse grater.
• When adding mustard, be sure to rub it with greens,
желтками, mayonnaise или sour cream. She will have more saturated
taste.
