Okroshka on sour cream and water

Vitamin-rich, delicious and tonic first course. An appetizing-looking and refreshing cold soup that quenches hunger and thirst at the same time. Usually this dish is eaten in the summer, when there are hot days on the street, but also often such okroshka is prepared for all kinds of holidays, even winter ones.

sharlis

Recipe author

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Composition / ingredients

Servings:

Potatoes (Young is better, but old is also possible)

Cucumbers

Radish

100

Eggs

Boiled sausage

150

Green onion

Dill

Sour cream

200

Water

700

Salt

to taste

Citric acid

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 42 % 5 g

Carbohydrates 33 % 4 g

70 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
My cucumber, cut off the tips and cut into small cubes. Green onions and dill are washed and crushed. I used one ordinary small cucumber, if you have a greenhouse, then half will be enough, since they are usually long.
Step 2:
It is better to use young potatoes for okroshka, but you can also use mature ones. Thoroughly wash the tubers, cleaning them from the soil and removing the sprouts, if there are any. Put it in a saucepan with cold and salted water and boil for 25 minutes until ready. Cool, peel off the skin and eyes and cut into cubes. We put the eggs in a saucepan with potatoes at the moment when the water boils. Cook for 10 minutes, transfer to cold water. Clean and cut into small cubes too.
Step 3:
We take sausage without lard of good quality. Cut into cubes the same size as the rest of the products. How can I replace sausage? Instead of sausage, you can use boiled chicken breast or lean beef meat.
Step 4:
My radish and cut into cubes, also small. For this weight (100 g) I took 4 medium radishes. Instead of the usual radish, you can take daikon - this is a white subspecies of radish. How is daikon different from radish? It does not contain mustard oil and does not have a pungent smell.
Step 5:
All the prepared ingredients (cucumber, greens, eggs, potatoes, sausage, radish) are transferred to a deep bowl.
Step 6:
Add salt and citric acid to taste. Add sour cream. I used sour cream with a fat content of 20% and added 2 more tablespoons of mayonnaise, because I like okroshka fatter. You can take sour cream with any fat content to your liking. You can also replace it with yogurt without flavoring additives so that the dish turns out to be less caloric.
Step 7:
Mix everything carefully and thoroughly. If we add sour cream to the dry ingredients, it will not take lumps.
Step 8:
Pour in cold water, which must be boiled and cooled in advance. You can use filtered. I poured 700 milliliters of water - the okroshka turned out to be average in density. Mix everything together. Okroshka is ready. If you do not immediately eat it, then pour it into an enameled or glass container and store it in the refrigerator.

You can cook okroshka and store it in a dry form. And just before serving, add salt, citric acid, sour cream and water. That's what I usually do. But if the guests are already at the table, then dilute it immediately, adding quite a bit of salt and acid, so that later everyone can adjust the taste himself, because someone likes saltier and sourer, and someone does not. We check the readiness of potatoes with a toothpick or a knife with a sharp blade, if the tubers are easily pierced, then it is ready. Don't digest it. The final cooking time depends on the potato variety. Some varieties are not suitable because they are strongly boiled. For example, the variety "Gypsy", which is characterized by a purple color - this potato is well suited for making mashed potatoes, but not for okroshka.