Okroshka on the Tan

Okroshka on the Tan

Initially, okroshka was prepared on kvass, but lately it has been increasingly done on fermented milk products, which are useful and combine well with all the components of the traditional Russian summer soup. Among these products is the tan, which is made of yogurt, retains its valuable properties, but has a lower energy value.

Cooking Features

Even a beginner hostess can make okroshka on the basis of tan, since this process is not complicated, and all the ingredients needed to make this cold soup are available. However, to obtain the best result, the culinary specialist needs to know and take into account several important points.

  • After opening the bottle, the tan quickly deteriorates. Even in the refrigerator it can not be stored for more than a day. It is necessary to open the container with fermented milk product not earlier than it will be combined with other ingredients that make up the okroshka.
  • Most often, the tan has a salty taste. Strongly salt the okroshka cooked on it is not worth it, otherwise there is a risk instead of a tasty dish to get food that can not be eaten.
  • Tan gives okroshka a moderately piquant taste. Strengthen sharp notes will help horseradish or mustard. Also, sour cream or mayonnaise is often added to okroshka cooked in a tan to make it thicker and more satisfying. If you have the opposite goal, dilute the tan mineral water.
  • Products made in okroshka are usually chopped into small pieces. Chopping vegetables will not be difficult, harder to grind chicken and meat. They will be easier to cut into small cubes, if pre-cooled.
  • If boiled vegetables are included in the okroshka, they should be well cooled before chopping. Cook them for okroshka in uniform separately from each other. Eggs and other components that have been heat-treated are also cooled before use for cooking okroshka.

Okroshka, no matter what recipe it is prepared for, is served cold. When serving, it can be supplemented with a slice of lemon.

The classic recipe for okroshka on tan

Composition:

  • tan - 1 l;
  • potatoes - 0, 4 kg;
  • cucumbers - 0, 3 kg;
  • chicken egg - 3 pcs .;
  • boiled sausage - 0, 35 kg;
  • green onions - 50 g;
  • fresh dill - 30 g;
  • salt, spices - to taste.

Method of preparation:

  • Boil the potatoes without peeling. Let it cool, peel it off. Cut the vegetable into small cubes, place them in a deep bowl or pan.
  • Eggs, boiled hard boiled, cool under running cold water, peel, finely chop with a knife and send to the potatoes.
  • Cut the sausage into circles, then into small cubes. Put to the potatoes and eggs.
  • Wash cucumbers, blotted with a napkin. Cut off their tips. Cut the fruit into cubic pieces about half a centimeter. Send to other ingredients.
  • Wash, shake off the onions and dill from the water. At dill remove coarse twigs. Finely chop the greens with a knife, pour into a container with other products.
  • Salt and pepper the crushed products, pour in the tan to them, mix.
  • Store the container of okroshka in the refrigerator for 30-60 minutes.

This variant of okroshka cooked in tan is often called the classic one, although many other variants of this cold soup can pretend to such knowledge.

Okroshka with chicken meat on tan

Composition:

  • chicken - 0, 3 kg;
  • tan - 1 l;
  • radishes - 100 g;
  • cucumbers - 150 g;
  • potatoes - 0, 2 kg;
  • fresh greens - 50 g;
  • table mustard - 20 ml;
  • chicken egg - 3 pcs .;
  • salt, pepper - to taste.

Method of preparation:

  • Boil the chicken in salted water until the meat begins to lag behind the bones. Cool the bird. Remove the skin. Finely chop the meat, put in a clean pan.
  • Wash vegetables and herbs, let them dry.
  • Cut radishes and cucumbers into small cubes, put them to the chicken.
  • Boil eggs and potatoes. Wait for them to cool. Eggs can be cooled under running cold water.
  • Peel the potatoes, cut them into small cubes and send them to other foods.
  • Peel the eggs. Cut them in half, remove the yolks from them.
  • Chop egg whites with a knife and pour them into the pan with other ingredients.
  • Finely chop the greens, send it to the pan, where other chopped products are already located.
  • Grind the yolks on a grater and grind with mustard, salt and pepper. Dissolve the pasta with tan. Pour this mixture into the pan with the rest of the products and mix them.

Okroshka cooked according to this recipe has a spicy taste and is popular with those who like spicy dishes.

Okroshka with beets on the tan

Composition:

  • tan - 1 l;
  • boiled sausage - 0, 25 kg;
  • chicken egg - 5 pcs .;
  • beets - 0, 25 kg;
  • radish - 100 g;
  • cucumbers - 0, 25 kg;
  • potatoes - 0, 25 kg;
  • green onions - 50 g;
  • salt, pepper - to taste.

Method of preparation:

  • Wash beets and carrots. Boil or bake until cooked in individual containers.
  • Cool the boiled vegetables, peel and cut into small cubes.
  • Cut slices of pre-washed and dried cucumbers and radishes in the same approximately.
  • Cool the boiled eggs by placing under a stream of cold water, peel and cut into small pieces.
  • Dice the sausage into cubes no larger than a pea.
  • Chop green onions finely.
  • Put all crushed products in a bowl and mix.
  • Pour into tank capacity. Put the bowl in the fridge and stir in the okroshka for about an hour. During this time she will get an appetizing pink color.

It is best to serve beetroot hash with a slice of lemon, which will set off its sweetish taste.

Okroshka with green peas and black olives on the tan

Composition:

  • tan - 1 l;
  • mineral water - 0, 25-0, 5 l;
  • canned green peas - 0, 25 kg;
  • olives - 100 g;
  • boiled sausage - 0, 35 kg;
  • chicken egg - 5 pcs .;
  • cucumbers - 0, 3 kg;
  • carrots - 0, 3 kg;
  • fresh greens - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Cut the sausage into pieces the size of a pea.
  • Boil carrots in uniform. After cooling, peel and cut into the same cubes as the sausage.
  • Cool boiled eggs, cool, peel, chop with a knife.
  • Slice olives into rings.
  • Combine the crushed products, add to them finely chopped greens and green peas. Mix well.
  • Spread the resulting mixture into plates, pour over with tan. Bring the dish to the desired density, adding mineral water. The mineral water can be used both carbonated and without gases.

This variant of okroshka will appeal to those who try to eat as few potatoes as possible, since it contains a large amount of fast carbohydrates, which are not very beneficial for the body. Replacing it with green peas and carrots, you will get at least hearty, but more useful food.

Okroshka made on the tan, it turns out nourishing and thick, but not too high in calories, especially if you exclude from its composition potatoes. You can prepare this dish according to different recipes, each of which is good in its own way and has its admirers.

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