Do you need to add eggs to the okroshka: the subtleties of cooking

You need to add eggs to the okroshka. This product adds taste, it is needed in a dish such as meat, potatoes and others.

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One of the popular species of soups in Russia and other countries of the world is okroshka. This wonderful summer soup can not be compared to any soup of the Varies of Opow -Country. And how well he quenches hunger and thirst in the summer. It is advised to serve okroshka in a chilled bowl, for example, a portioned plate or a strain.

Read on our website another article on the topic: "How and how much to cook young potatoes in a uniform for okroshka?".

If you prepare the soup in advance, it is better not to mix components. Salt products are also strictly prohibited, otherwise spoil everything. Season the dish itself with sour cream after you have flooded kvass. Both sour cream and kvass keep in the refrigerator separately from the rest of the soup components. But you need to add eggs to the okroshka? Read further.

Subtleties of cooking okroshka

The first mention of Okroshka was noted in 1790. The recipe indicated the ingredients that have still been preserved: meat, sour cream, cucumbers, kvass. Initially, the meat for okroshka was fried, but boiled appeared in later recipes for dishes, as well as fish, cancer, herbs, vegetables.

In order for the okroshka to be correct and tasty, it is recommended to adhere to several secrets. Here are the subtleties of cooking:

Cut the vegetables for the dish finely or rub on a coarse grater.
Cut the eggs only with cubes.
The greens of the cook are advised to finely chop, salt and wipe with a wooden spoon directly in a bowl for okroshka. After adding vegetables to it, everything needs to be mixed well, add horseradish or mustard and send it to the refrigerator for 1-1.5 hours.
Since the soup is cold, the meat is forbidden to take fat. The most correct choice is the boiled beef, which is cut across the fibers. Anyone who wants to quickly cook okroshka can take boiled sausage or sausages.
Cucumbers in the recipe can be used pickled, fresh and salty.
If desired, salted loads, white mushrooms, apples and beets are added.
In ancient recipes, even soaked plums are found.
The taste of the soup with saturated will help mixing boiled chopped egg yolks with kvass.
Traditional okroshka is prepared on kvass, but you can use kefir. This filling option is more suitable for those who adhere to diets and leads a healthy lifestyle.

Another secret: If the okroshka in the plate quickly becomes warm, you can put the ice cube in it.

Do I need to add eggs to the okroshka?

Eggs are necessarily added to the okroshka, and in boiled form. They are mixed with other components of the dish, and the yolks can be separately grinded and mixed with filling. If desired, the egg is cut into quarters and laid out on top of the soup when serving.

Tasty okroshka with meat and eggs: recipe

Delicious okroshka with meat, eggs and radish

The classic summer soup in Rus' was preparing with a lot of greenery and onions. So the okroshka turns out to be refreshing. The proportions and the number of ingredients can be changed to your tastes. Here is a recipe for delicious okroshka with meat and eggs:

Ingredients:

300 g of boiled beef
4 medium potatoes
5 radishes
4 tbsp. sour cream
3 fresh cucumber
4 boiled eggs
1 bunch of green onions and dill
1.5 l of kvass
1 tsp mustard
A pinch of sugar and salt

Preparation:

Boil a low -fat beef cut in salt water in advance. Let him cool in the broth so that the meat does not be bent. Then cut into cubes across the fibers.
Boil potatoes in “uniforms”, let him cool and clean. It must be cut into cubes, about 0.5 cm thick.
Boil hard eggs and chop in the form of a cube only protein. The yolks will be needed for refueling.
Grind the rest of the ingredients in the form of a cube. If cucumbers have a thick skin, it can be cleaned.
Rinse, dry the greens and chop finely, grind with salt so that it starts juice.
Mix boiled yolks with sugar and mustard. It is better to do this with a fork.
Combine the meat with vegetables and herbs in a bowl, season all the egg-horsing mixture. Mix well.
Put the base in portioned plates, add a spoon of sour cream.

It is better to serve okroshka with a jug of kvass so that everyone can pour themselves the right amount of liquid. The cooks are recommended separately to serve lemon slices, a chopped radishes, as well as additionally - salt, mustard, herbs and grated horseradish. For okroshka, it is recommended to choose dill, arugula, cilantro, mint and tarhun.

Realizing the technique of preparing the summer soup, each housewife will be able to make a delicious refreshing lunch. For okroshka, a small set of products and a little time is needed, and this is very important for modern housewives. Enjoy your meal!