Mustard - the component of okroshka is optional, but very often used. In most cases, especially if the cold soup was refueled not with kvass, but with less harsh fillings, it allows you to give the dish the necessary spiciness and palatability.
Mustard is perfect for okroshkas, seasoned with kefir, mineral water, whey. As a rule, a sharp, flavorless homemade seasoning is used.
Soups have the unusual taste, which include mustard and honey. Quality honey with not very strong aroma, creates an indescribable effect in combination with mustard. He reminds meadow grass to some, bright floral notes to others.
Okroshka with mustard - general principles of cooking
• Okroshka differs from other soups by cooking features. First, prepare a thick base, mostly consisting of vegetables. And then it is diluted with liquid to the desired thickness.
• A mandatory component of the base for any hash is fresh cucumbers, eggs, green onions and fresh greens. In it, you can add almost any kind of vegetables, both raw and heat-treated - boiling.
• For satiety, boiled meat or cooked sausages are added to okroshka.
• Vegetables and meat products are chopped with a knife, some vegetables may need to be chopped with a grater or kneaded with a crush.
• Vegetable mix is diluted mainly with sour milk drinks, such as airan, whey, kefir or tan. Often they are replaced by kvass, apple juice, drinking or carbonated mineral water, which is filled with sour cream or mayonnaise.
• Very often, mustard or horseradish is added to okroshka to impart a special taste and “vigor”. If horseradish is added to the liquid base of such a soup, then a special dressing is prepared from mustard. It is frayed with egg yolks, both boiled and raw, or with fresh greens. The finished mustard dressing is mixed with the vegetable base and only then adjusted to the desired density. • 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:
1. Boil the chicken until cooked in lightly salted water and cool well. It is best to do this in advance so that at the time of cooking the meat is completely cooled in its own broth.
2. Boil hard-boiled large chicken eggs. For faster cooling, fill them with cold water.
3. Boil and cool potatoes. If the potatoes are boiled in uniforms, it can also be cooled in cold water.
4. Cut chicken fillet, fresh cucumbers, potatoes and boiled sausage into cubes of medium size.
5. Peel the eggs, separate the whites with the yolks. The first finely crumble, and the yolks for a while set aside.
6. Cut the onion feathers into small rings. In parsley and dill, cut the stems and chop the greens with a heavy, sharp knife.
7. Combine chopped green onions with yolks, lightly pickle and remember with a fork or crush. Add mustard mixed with sour cream, ground pepper and mix.
8. In a large saucepan or bowl, combine all the crushed ingredients. Season the “salad” with cooked mustard dressing and cover with iced kvass. Stir and serve.
Heavily 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's” 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:
1. Boiled potatoes, sausage, cucumbers and radish cut into straws of approximately the same size and combine everything in one container.
2. Add green onions with small ringlets and finely chopped greens.
3. Dissolve some salt and citric acid in half a glass of warm water.
4. Add horseradish with mustard, mayonnaise and mix well.
5. Pour the mixture into a bowl of vegetables and dilute with cold mineral water.
Spicy Okroshka with mustard on kvass, dressed with 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:
1. Boil the potatoes in warm form, slightly mash them with your hands or tolkushkoy and cool well.
2. With boiled eggs, clean the shells, wash and separate the whites and yolks.
3. Protein coarsely rubbed with potatoes.
4. Yolks carefully mash with a fork, combine 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 the potatoes.
6. Cut the sausage into medium-sized cubes, finely chop the greens with a knife and combine everything with vegetables.
7. Add mayonnaise, but not all at once, mustard and shift yolks from the bowl, ground with kvass.
8. Stir adding mayonnaise if necessary.
9. Dilute okroshka with cold bread kvass to the 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:
1. Radish cut into not very large straws.
2. Zucchini and cucumbers without peel as small as possible cut into cubes and mix with radish.
3. Add finely chopped tops and chopped fresh dill.
4. Lemon well wash and hold citrus minute in boiling water. Then half open and squeeze all the juice well.
5. In a small bowl, dilute apple juice with half a glass of 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 allow to cool.
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:
1. Gut and clean the fish carcasses from the scales. Cut off 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. Rinse the potatoes thoroughly from the remnants of dirt and boil until fully cooked, without cutting off the skin. Fill with cold water for rapid cooling. Peel the skin and cut into small cubes.
3. Clean the eggshell from the eggs, wash off the small remains with water and wipe dry with a towel. Cut the squirrels into small pieces and send them to a bowl of shredded potatoes. Add the pieces of fish, diced radish and medium-sized cucumber straws. Pour chopped onion feathers and dill, chopped with a knife.
4. Separately rub yolks with mustard, a small pinch of fine salt and sugar. Dilute the mixture with ice kvass and pour into a bowl of 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:
1. In a small bowl, mix the chopped green onions with dill, finely cut with scissors. Add mustard, granulated sugar, a little salt. Put boiled yolks and pound well with a fork.
2. Peel the apples and boiled potatoes and cut them into small cubes. Add shredded squirrels.
3. Washed and dried with a towel leaves of sorrel and spinach cut into small strips and shift to the crushed components. Here a large grater rub boiled beets.
4. Add the greens, pounded with mustard, and dissolve everything with chilled kvass. Season with ground pepper and season with sour cream.
Okroshka with mustard on raw yogurt 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:
1. Boil separately in slightly salted water, potatoes and meat.
2. Cool the potatoes at room temperature or in cold water. Cool meat directly in broth.
3. Leave two eggs raw and cook four hard-boiled and cool them well with cold water.
4. Boiled potatoes, cucumbers, boiled beef, hard-boiled eggs and radishes cut into small strips and put together in a large bowl.
5. Add chopped fresh greens and mix gently. 6. In a separate deep bowl, beat two raw eggs well. Enter mustard mixed with horseradish. Add kefir and mix well.
7. Salt to taste, season with ground pepper. Dilute to the desired consistency with cold mineral water and dilute the okroshka with it. Do not pour a lot of water, kefir mass should not be liquid.
8. Mix the okroshka well and refrigerate for half an hour.
Okroshka with mustard - cooking tricks and useful tips
• Fish okroshka will not have a peculiar smell of sea fish if the fish is held for some time in acetic solution. To prepare it, dissolve 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 be tastier if boiled potatoes are added to it.
• To boil potato tubers evenly and do not boil soft outside, cook it on medium heat with a slight boil.
• Boiled beets will retain their original color, if you add a little food grade acid such as table vinegar or citric to the water during cooking.
• To ensure that the root crop remains juicy, the beetroot noses are not cut before cooking.
• If you want okroshka with mustard to be more tender, rub the vegetables on a large grater.
• When adding mustard, be sure to rub it with greens, yolks, mayonnaise or sour cream. It will have a richer taste.
