Okoshka is considered a summer soup, but fans of this dish do not care what time of year it is outside. Ocrodushka is very satiating and very easy to prepare – boiled, sliced, and topped up. But we know a few tricks to make the okroshka even tastier.
The 7 secrets of perfect okroshka
- Bake the meat
The folk recipe puts boiled sausage in the okroshka. According to the classics, okroshka should include one to three kinds of meat – for example, ham, chicken fillet, and beef, tongue, or fish. But if this is too much for you, you can take one type of meat or fish, not boiled, but baked in the oven. The main rule is that the meat must be fat-free.
To make the okroshka less caloric, it can be prepared without meat or fish. Try adding a little avocado instead.
- Chop the ingredients.
We understand that it is faster to grate all the ingredients, but it is better to chop them finely. It’s best to start with the vegetables to let them run their juices.
Instead of fresh cucumbers, you can try adding sour cucumbers – you’ll get an interesting taste.
- Don’t chop the herbs
As for the greens, it is better to chop them first, and then grind them together with salt in a mortar – so the greens will be more fragrant and give a brighter taste. Such a mixture can be added to the plate just before serving.
- Use products at room temperature
Products for the okroshka should be the same temperature. So let the hard-boiled eggs cool and the sausage from the fridge warm up before slicing them. But the dressing for the okroshka should be cold.
- Choose the right kvass
If you like okroshka with kvass, unsweetened kvass, such as white kvass, is best. The sweet flavor of the drink will discord with the vegetables and meat.
- Dilute kefir
If you like your okroshka with kefir, you need to dilute it slightly so that it is not so thick. Add a little sparkling mineral water to the kefir, so you’ll lighten it up.
Instead of kefir, you can take whey, tan, ayran, and matsoni. Or make okroshka in mineral water with lemon juice.
- Spice it up a bit.
You can spice up the meat dip with kefir or ayran with a bit of mustard or horseradish. If you want it hotter, try chili peppers.
Make sure you leave the meatloaf in the fridge for an hour or two – it will be much richer in flavor.
Bon appetit!