In the summer, especially if there is unbearable heat outside, there is absolutely no desire to eat hot and heavy food, which means it’s time to cook simple and light soup - okroshka.
Okroshka on tané is one of the many variations of tasty summer soup, where, regardless of the ingredients in the dish, one component remains indispensable - a fermented milk drink tan.
Thanks to this refreshing drink, okroshka turns out to be especially tasty, with a light unobtrusive sourness, which is a feature of okroshka on tan.
Okroshka on tan - general principles of cooking
Cold soups on hot summer days perfectly saturate and quench thirst. Okroshka on tan belongs to the category of such dishes. The basic principle of making such a soup is the preliminary heat treatment and boiling of almost all the ingredients of okroshka, pouring the prepared products with a liquid base. As a liquid hostess prefer kvass, mineral water, kefir, whey. But once having tried to cook okroshka on tan, few people have already returned to the classic fills.
The composition of cold soup can include almost any kind of food, so do not be afraid to experiment and bring something new to your dish, yours - there are no strict limits and limitations. They cook okroshka on tan and with meat, and replacing it with sausage products, fish, seafood and even vegetarian options without meat components are popular. Vegetables are often used potatoes, eggs, cucumbers, radishes, sometimes carrots, beets, tops. In addition, lay eggs and lots of greenery.
Preparing okroshka on tan is really simple, all ingredients are crushed into cubes of the same size, then mixed, seasoned with salt, spices, mustard, sour cream, lemon juice, vinegar, horseradish are added. After that, everyone poured a cold tan. Tan can be used as carbonated or not. If you purchased a product without gas, to give the special taste okroshka, you can mix the tan with mineral water.
Recipe 1. Okroshka on the beef tan
Ingredients:
• 500 grams of young beef;
• 1.5-1.7 liters of tan;
• three large potatoes;
• 10-12 radishes;
• five eggs;
• 3-4 fresh cucumbers;
• salt pepper;
• greens (onion, parsley).
Cooking Method:
1. Rinse the beef thoroughly. If necessary, cut off the fat and film, put the meat itself into the pan. Fill the beef with cold water, boil until cooked. If the meat is young, it will take no more than one hour to make it. As soon as the beef is cooked, remove it gently on a plate, cool, cut into small cubes.
2. Wash the potatoes, put them in a saucepan with water, boil. Cool, peel, cut into small cubes.
3. Boil the eggs hard-boiled, also cool and cut into small pieces.
4. Rinse radishes, cucumbers and all greens, lightly dry and chop.
5. Pour into a pot of suitable size tan, put all the prepared ingredients. Pepper and salt to taste, mix. If desired, you can add a little spicy mustard, which will give the dish a special piquancy.
6. Serve okroshka on tan cold, to do this, put the soup for an hour or two in the refrigerator.
Recipe 2. Okroshka on the tan with sausage
Ingredients:
• liter of tan;
• four potatoes;
• three eggs;
• three cucumbers;
• green onion feathers, dill;
• salt, spices;
• 350 grams of cooked sausage.
Cooking Method:
1. First, rinse and shake the green onions, cut it into rings, put in a bowl, rub with salt so that the onions pick out the juice.
2. Wash cucumbers and radishes and cut them into small cubes.
3. Boil eggs and potatoes separately from each other until cooked, cool, cut the same slices as vegetables. 4. Cut the sausage into small cubes.
5. Mix vegetables, eggs and sausage with pre-prepared green onions, add black ground pepper and chopped dill.
6. Pour all ingredients with tan.
7. If there is enough salt, remove the okroshka on the tan before serving for an hour in the refrigerator.
Recipe 3. Acute okroshka on the tan
Ingredients:
• three eggs;
• 8-10 pieces of radish;
• three fresh cucumbers;
• 850 ml of tan;
• salt, black pepper;
• greens (dill, onion, parsley);
• a tablespoon of 3% vinegar;
• a teaspoon of sugar;
• three cloves of garlic;
• a tablespoon of grated horseradish;
• 10 grams of spicy mustard;
• dried herbs - to taste.
Cooking Method:
1. Rinse and peel the garlic, radishes, cucumbers. Boil eggs, cool, peel.
2. Cut all prepared foods, except garlic, into small cubes. Garlic pass through a press or crush in a mortar.
3. Pour tan in the pan, add a little salt, pepper, sugar. Pour in vinegar, put mustard, dried herbs and grated horseradish, mix.
4. Pour the resulting mixture folded in a large bowl of vegetables and eggs.
5. Rinse all greens, shake off excess moisture, chop with a sharp knife.
6. Put dill, parsley and onion in okroshka on tan. Put the cold soup in the fridge for an hour, then serve on the table, pouring it into portions.
Recipe 4. Okroshka on tan with green peas and black olives
Ingredients:
• 150 grams of canned green peas;
• 10 black olives;
• 200 grams of cooked sausage;
• 0.5 liters of mineral water;
• 0.5 liters of tan;
• four eggs;
• two fresh cucumbers;
• a small bunch of green onions and dill;
• salt;
• carrot;
• two potatoes.
Cooking Method:
1. Boil potatoes and carrots until cooked. To give okroshka on the tan a special flavor, vegetables can be baked in the oven in the uniform. Cool the prepared potatoes with carrots, cut into cubes. 2. Boil eggs, cut into cubes of the same size as vegetables.
3. Cut the sausage and the washed cucumbers into small pieces, olives by ringlets.
4. Take the peas out of the jar.
5. Mix all ingredients, fill them with a cold mixture of mineral water and tan. Salt to taste, add if desired a few drops of lemon juice, mustard, black pepper.
6. Put the finely chopped greens in the almost finished soup. Serve the dish, keeping half an hour in the refrigerator.
Recipe 5. Okroshka on tan with beets
Ingredients:
• large beets;
• 230 grams of boiled sausage;
• two fresh cucumbers;
• liter of tan;
• five eggs;
• two potatoes;
• 5-6 pieces of radish;
• 350 ml of mineral water with gas;
• green onions and dill.
Cooking Method:
1. Boil beets, potatoes and eggs until cooked in three different pans. To cook beets faster, you can take two small ones instead of one large fruit.
2. Cool the potatoes, eggs and beets, peel and peel, cut into small cubes.
3. Rinse cucumbers and radishes, peel, cut into slices of the same size as the previous ingredients.
4. Put everything in a bowl, add chopped greens and diced sausage.
5. Put a little salt, chopped greens.
6. Fill all with mineral water and tan, mix well.
7. Soak okroshka on the tan for about 30-40 minutes in the fridge so that the soup turns a nice pinkish beet color.
Recipe 6. Okroshka on a tan with seafood
Ingredients:
• fresh cucumber;
• five radishes;
• two potatoes;
• two eggs;
• green onion feathers;
• five cherry tomatoes;
• six crab sticks;
• 130-150 grams of peeled shrimp;
• two or three leaves of mint;
• 5 grams of mustard;
• salt pepper;
• pinch of finely grated ginger;
• 750 ml of tan.
Cooking Method:
1. Grind the chopped onion with finely chopped mint and salt in a deep bowl or in a saucepan. 2. Rinse the radish and cucumber and cut into small cubes, cut the cherry in four pieces.
3. Eggs boil hard boiled, potatoes or boil, or bake until done. Cool, peel, chop.
4. Cut the crab sticks into small cubes.
5. Boil water in a small saucepan, salt a little, for taste you can add lemon juice, pour the shrimp into the boiled water for 2-3 minutes, then immediately drain on a colander.
6. Mix in any convenient container tan with salt, pepper, mustard, grated ginger. If desired, you can also add chopped dill, parsley or other herbs to taste.
7. Pour the prepared mixed vegetables, eggs, mint with onions and seafood with spicy tan, cool for 20-30 minutes in the refrigerator.
Recipe 7. Okroshka on tan with a green apple
Ingredients:
• 1.5 liters of tan;
• large sweet and sour apple;
• three fresh cucumbers;
• 100 grams of sour cream;
• a teaspoon of mustard;
• 10 radishes;
• salt, dill, green onions.
Cooking Method:
1. Rinse the apple, radish and cucumber under running water. If necessary, carefully remove the skin. Cut the apple and vegetables into fine straws.
2. Put the prepared products in a bowl of suitable size, salt, add the mustard and finely chopped greens.
3. Pour okroshka with tan and serve cold.
Okroshka on the tan - tricks, tips
• Okroshka on tan will be tastier and more beautiful if all the ingredients are cut into equal cubes.
• To keep the meat from torn and sliced evenly, it is recommended to cool it in the refrigerator before cooking.
• Okroshka on tané is a cold dish, so do not take fatty meat or sausages in any case. The ideal option would be lean cuts of beef, veal, chicken, as well as boiled sausage or ham without fatty layers.
• Eggs should be boiled hard-boiled, then cooled under running cold water, so the shell will come off easily and the egg will be beautifully cut without any difficulty. The only exception is the yolks, for a rich taste of the soup, they can be grated or mashed with a fork. • So that the greens in okroshka do not crunch and interfere with the taste of the other ingredients, put only leaves without twigs. Crush greens as much as possible, you can even rub it with your hands, adding a small amount of salt.
• Cook vegetables: beets, carrots, potatoes separately from each other. Potatoes and carrots can be pre-cleaned, but the beets are best cooked in uniform so that it retains its rich color. In addition, vegetables can be baked in the oven.
• To make it hot, you can put a little chopped chili pepper, ground pepper, spicy mustard, grated horseradish or ginger in the okroshka on the tan.
• If you decide to cook a large amount of hash, do not rush to pour all the ingredients at once, this will reduce the shelf life of the soup. It is better to mix sliced foods with tan as needed.
• Tan is a sour product by itself, but if you don't have enough acid, use vinegar and citric acid as an additive.
• If you are already full of okroshka, but the products are still there, you can mix them with mayonnaise or sour cream and you will have a wonderful light summer salad.
