Okroshka on mineral water

Favorite okroshka with the addition of mineral water. Okroshka is everyone's favorite cold soup of fresh vegetables and herbs. As each hostess has her own recipe for borscht, so does okroshka - everyone cooks in their own way. I suggest you try okroshka with sausage on mineral water.

Anna

Recipe author

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Composition / ingredients

Servings:

Eggs (boiled)

Cucumbers

Greenery

Sausage and sausage products

200

Potatoes (boiled)

400

Sour cream

Mayonnaise

Mustard ready

Mineral water

0.5

Salt

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 50 % 10 g

Carbohydrates 25 % 5 g

129 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Every family has its own recipe for okroshka with certain ingredients. I will cook okroshka with the specified set of products. I take boiled sausage without fat, you can take ham, sausages or boiled meat. Fresh herbs - parsley and dill, you can add a bunch of green onions to them. Mineral water with gas. Pre-boil eggs and potatoes and cool. Prepare a deep bowl for okroshka.
Step 2:
In my family, potatoes were always added to the okroshka, peeling its skins and frying on all sides until golden brown. Small potatoes are suitable for this. I don't cut potatoes into okroshka. But if desired, potatoes can be cut in the same way as sausage. Peel the eggs from the shell and slice. Remove the sausage from the package and cut into cubes. Rinse fresh cucumbers, dry and grate on a coarse grater.
Step 3:
Rinse fresh herbs, shake off excess liquid and finely chop. In a deep bowl, mix the chopped fresh herbs and salt, grind everything together.
Step 4:
Add chopped sausage, eggs, cucumbers to the greens and mix everything.
Step 5:
Add mayonnaise, sour cream, mustard. Mix everything together. To taste, you can add ground black pepper, but I usually do not add it to the okroshka.
Step 6:
Gradually pour in carbonated mineral water. To taste it. If the okroshka seems too bland, then you can add the juice of half a lemon or apple cider vinegar. Cool the okroshka before serving.
Step 7:
Serve the finished okroshka chilled. I usually pour a portion of okroshka into a plate and spread 2-3 fried potatoes, depending on the taste and size of the potatoes.

It is believed that okroshka is exclusively a summer soup. It's understandable, because in summer it's time to cook from fresh vegetables and herbs. But, despite this, okroshka can be cooked at any time of the year. It seems especially delicious in winter, as a memory of summer and summer abundance of vegetables. So you can experiment with okroshka on mineral water, if you haven't cooked like this before, at any time.