Beets are a tasty, healthy and nutritious vegetable that is widely used in cooking.
First dishes are cooked from it, snacks, casseroles, salads, side dishes are prepared and preparations for the winter are made.
In the summer, beetroot okroshka is especially popular.
Beetroot okroshka - basic principles of cooking
Okroshka has been cooked in Russia for many centuries. This dish belongs to the category of cold soups, so it is cooked mainly in the summer.
The main principle of preparation is chopping vegetables, cooked meat or sausages, followed by mixing and pouring a liquid base.
Pouring is prepared on the basis of unsweetened bread kvass, whey, sour cream, kefir or mayonnaise, previously diluted with water.
The main components of okroshka are vegetables. It can be turnips, beets, cucumbers, radishes, potatoes and so on. Here you can experiment by picking those vegetables that you love.
Boiled meat can be replaced with ham or sausage. There are also okroshka recipes with dried and dried fish. The meat for okroshka can first be boiled or fried.
Dressing is made from greens, spices and garlic.
All the components of okroshka are finely chopped, put in a pan, add dressing and pour everything with kvass or kefir. Some people like to fill okroshka right before serving. Serve beetroot okroshka with rye bread, mustard, boiled eggs and garlic.
Recipe 1. Okroshka with beets
Ingredients
dill;
two beets;
two pinches of salt;
a bunch of green onions;
sour cream;
egg;
liter of kefir;
two cucumbers.
Cooking method
1. Beets are washed with a brush and boiled until soft. Hard boiled eggs as well. We cool and clean the beets and eggs. Three boiled beets. Cut the eggs in half.
2. My cucumbers and peel them. Finely chop or three on a grater.
3. Rinse the green onions, dry and finely chop. We spread it in the dishes, where we will cook okroshka. Sprinkle the onion with salt and grind with a tolkushka.
4. We spread all the ingredients to the onion and pour kefir. Lastly, add the eggs. We put okroshka in the refrigerator. If you like liquid okroshka, dilute it with cold boiled water.
Recipe 2. Okroshka with beets on kefir and sour cream
Ingredients
40 ml sour cream;
two fresh cucumbers;
salt;
small beets;
purified water - 300 ml;
potatoes - two large tubers;
a liter of fatty kefir;
egg - four pcs.;
dill greens - a large bunch;
green onions - 200 g;
boiled sausage - 300 g.
Cooking method
1. Wash potatoes and beets. Put the beets, potatoes and eggs in one pan. Pour purified water and cook over low heat. After ten minutes, remove the eggs and cook the vegetables until cooked. Drain the water, and cool the vegetables.
2. Rinse green onions and dill, shake off excess moisture and chop. Put everything in the tureen, salt and rub until the greens let the juice go.
3. Wash, peel and chop finely the cucumbers. Cut the sausage into small pieces. Transfer cucumbers and sausage to the tureen.
4. Peel and crush potatoes, beets and eggs in the same way as the rest of the ingredients. Send everything to the tureen, mix with sour cream and fill everything with kefir. Stir and bring the dish to the desired consistency, diluting it with filtered water.
Recipe 3. Lithuanian beetroot okroshka
Ingredients
three beets;
mineral water;
Fresh cucumbers - three pcs.;
onion greens - a bunch;
four eggs;
pepper;
dill - half a bunch;
sour cream - 100 g;
parsley - half a bunch;
salt;
homemade curdled milk - liter.
Cooking method
1. Wash the beets and cook in the microwave. Put the vegetable in a plastic bag and tie it tightly. Place the bag in the microwave and cook for four minutes at full capacity. Then remove the beets from the bag, check the readiness with a knife and, if necessary, cook a couple more minutes. If there is no microwave, just boil the beets. Cool and peel the finished vegetable.
2. Boil the eggs, cool under a stream of cold water and peel them. Grind them with a knife or grate.
3. Wash the cucumbers, wipe and finely chop. Rinse the onion, shake off excess moisture and chop finely.
4. Peel the beets and grate them coarsely.
5. Combine the prepared foods in the tureen and mix them with sour cream, seasoning everything with pepper and salt.
6. Pour all the homemade yogurt and mix again. Bring okroshka to the desired consistency with mineral water. Leave the okroshka in the refrigerator for half an hour.
Recipe 4. Okroshka with beetroot on kvass
Ingredients
salt;
200 g of beets;
dill;
carrots - two pcs.;
green onions;
salted and fresh cucumber;
sour cream - 45 ml;
egg;
vinegar and sugar - 5 g each;
bread kvass - three glasses.
Cooking method
1. Rinse the beets thoroughly, peel and cut into thin strips. Put the beets in a pan with water, add vinegar, and simmer for 30 minutes over low heat. Cool the beetroot broth.
2. Boil the carrots in the peel until soft. Drain the water, and cool the vegetable, and cut into small cubes.
3. Grind fresh and pickled cucumbers in the same way as carrots. Boil the egg, cool, peel and chop finely.
4. Finely chop the washed greens of dill and onions.
5. In a deep bowl, mix carrots, cucumbers and an egg with sour cream, add salt, onions and sugar. Mix everything thoroughly and put the beets in the mixture with the decoction. Fill everything with kvass, mix and serve okroshka with pieces of ice, garnishing with dill branches.
Recipe 5. Beetroot okroshka with beef
Ingredients
liter of bread kvass;
salt;
sugar - 5 g;
beef fillet - 250 g;
two cucumbers;
a small bunch of fresh dill;
two potatoes;
young green onions - 75 g;
small beets;
carrot.
Cooking method
1. Thoroughly wash the potatoes, beets and carrots under the tap. Place in a pot of water and set on fire. Cook the vegetables until tender. Keep in mind that carrots and potatoes are cooked faster, which means they need to be removed earlier. Cool boiled vegetables, peel and chop finely.
2. Rinse the beef fillet under a tap, clean it from veins, films and boil in a separate bowl. Remove the meat from the broth, cool and finely chop or tear by hand.
3. Finely chop the washed greens of onions and dill. Put the greens in the tureen, lightly add salt and grind it with a crush.
4. Wash and peel the cucumbers. Finely chop the vegetable.
5. Put all the vegetables and meat in the tureen and pour everything with bread kvass. Stir and place the okroshka in the refrigerator for 30 minutes.
Recipe 6. Carpathian okroshka with beets
Ingredients
large beets;
salt;
cucumber - two pcs.;
bread kvass - 2.5 liters;
200 g of radish;
80 g sour cream;
3 potatoes;
50 g of green onions;
ham - 300 g;
four eggs.
Cooking method
1. Wash the beets and potatoes under the tap with a brush, put the vegetables in a pan with water and cook, until tender, without peeling. Potatoes are cooked faster, so you need to get it earlier. Cool, peel and chop finely prepared vegetables.
2. Grind washed radishes and cucumbers in the same way as other vegetables.
3. Cut the ham into pieces.
4. Put the prepared vegetables and ham in a saucepan. Add boiled and diced eggs to this. Shuffle.
5. Chop young green onions and add to other products. Salt, mix with sour cream and fill with bread kvass. Stir again and let stand in the refrigerator for an hour. Pour cold okroshka into plates and serve with rye bread to the table.
Recipe 7. Vegetarian beetroot okroshka on the water
Ingredients
four potato tubers;
a pinch of black pepper;
two small young beets;
100 g fatty sour cream;
four fresh cucumbers;
a pinch of citric acid;
a large bunch of greenery;
young green onions - 200 g.
Cooking method
1. Wash and boil the potatoes until cooked. Bake beets in the oven until cooked. Cool and peel the vegetables.
2. Rinse the greens and onions and finely chop. Wash, grate and finely chop fresh cucumbers.
3. Finely chopped peeled potatoes. Coarsely grate the beets.
4. Combine all the crushed products in the tureen, pour one and a half liters of purified water and season with sour cream. Salt, add citric acid, pepper and mix. Refrigerate for an hour before serving.
Recipe 8. Okroshka from beet tops with mozzarella
Ingredients
mozzarella cheese - 200 g;
mustard;
beet tops - half a kilogram;
fresh dill;
Fresh cucumbers - two pcs.;
sour cream;
radish - a bunch;
green onions;
sorrel - 200 g;
three eggs.
Cooking method
1. Wash the leaves of the tops, put them in a pan and pour hot water. Put on the fire and cook for a quarter of an hour.
2. Wash the sorrel, chop into strips and add to the pot with tops. Continue cooking for another ten minutes.
3. Discard boiled tops and sorrel in cold water, then squeeze and twist the mixture through a meat grinder. Pour the broth again into the pan and cool. Put the mass of greens in a cooled broth. It will be a gas station.
4. Boil hard-boiled eggs. Peel and separate the yolks from the proteins. Chop. Wash the radishes and carrots, wipe and cut into circles.
5. Cheese cut into cubes. Rinse the greens, dry and chop finely. Put all the ingredients in an empty pan. Fill the contents with dressing and add sour cream and mustard. Mix thoroughly and refrigerate for an hour.
Okroshka with beets - tips and tricks
The main secret of a delicious okroshka is to crumble all the ingredients as finely as possible.
It is better to grate beetroot for okroshka.
If you use meat for cooking okroshka, then it should not be fat. Beef, chicken fillet or lean pork are great.
Pound the yolks with a small amount of kvass to make the okroshka taste richer.
Add grated horseradish or mustard to the okroshka. This will add spice to the dish.
Prepare the fill on low-fat kefir or yogurt if you want to get a low-calorie dish.
Pound fresh herbs of onions, dill, basil and parsley with salt, so that okroshka acquires an unusual aroma.
