Mustard - a component of okrosha optional, but very often used. In most cases, especially if the cold soup was seasoned not with kvass, but with less sharp fillings, it allows you to give the dish the necessary pungency and appetite.
Mustard is perfect for okroshka seasoned with kefir, mineral water, whey. As a rule, home-made hot, non-acetic seasoning is used.
Unusual tastes have soups, which include mustard and honey. High-quality honey with a not very strong aroma creates an indescribable effect in combination with mustard. Someone reminds meadows of grass, others - bright floral notes.
Okroshka with mustard - general principles of preparation
• Okroshka differs from other soups in cooking features. First, a thick base is prepared, mostly consisting of vegetables. And then it is diluted to the desired density with liquid.
• An essential component of the base for any okroshka is fresh cucumbers, eggs, green onions and fresh herbs. In it you can add almost any kind of vegetables, both raw and heat-treated - boiling.
• For satiety, boiled meat or boiled sausages are added to the okroshka.
• Vegetables and meat products are chopped with a knife; some vegetables may need to be chopped or kneaded.
• The vegetable mixture is diluted mainly with fermented milk drinks such as Ayran, whey, kefir or tan. Often they are replaced with kvass, apple juice, drinking or carbonated mineral water, which are seasoned with sour cream or mayonnaise.
• Very often mustard or horseradish is added to okroshka to give a special taste and “vigor”. If horseradish is added to the liquid base of such a soup, then a special dressing is prepared from mustard. It is carefully frayed with egg yolks, both boiled and raw or with fresh herbs. Ready mustard dressing is mixed with a vegetable base and only then adjusted to the desired density.
• Okroshka - a dish that should be served cold, or rather, chilled. Therefore, it is diluted with cold drinks or diluted, cooled to the desired temperature in the refrigerator.
Meat okroshka with mustard on kvass with sour cream
Ingredients:
• 200 gr. cooked sausages (without fat);
• four small potatoes;
• 250 gr. chicken breast;
• two medium cucumbers;
• hard-boiled eggs - 4 pcs.;
• two tablespoons of spicy ready mustard;
• young onion greens;
• a small bunch of dill and parsley;
• half a liter of bread kvass;
• 200 ml of 20% sour cream.
Cooking method:
1. Boil chicken until tender in slightly salted water and cool well. It is best to do this in advance, so that by the time of cooking the meat is completely cooled in its own broth.
2. Hard boil large eggs. For faster cooling, fill them with cold water.
3. Boil and cool the potatoes. If the potatoes were cooked in their uniforms, it can also be cooled in cold water.
4. Chicken fillet, fresh cucumbers, potatoes and boiled sausage cut into medium-sized cubes.
5. Clean the eggs, separate the proteins with the yolks. Finely chop the first ones, and put the yolks temporarily aside.
6. Cut the feathers of the onion into small rings. At parsley and dill, cut the stems, and chop the greens with a heavy sharp knife.
7. Combine chopped green onions with yolks, add a little salt and remember with a fork or a pusher. Add mustard mixed with sour cream, ground pepper and mix.
8. In a large pan or bowl, combine all chopped ingredients. Season the “salad” with the prepared mustard dressing and fill in with iced kvass. Stir well and serve.
Vegetable okroshka with mustard, horseradish and sausage on a mineral water
Ingredients:
• boiled potatoes - 5 pcs.;
• five hard-boiled chicken eggs;
• three large ground cucumbers;
• six radishes;
• 300 gr. boiled "Doctor's" or "Children's" sausage;
• two teaspoons of brewed mild mustard;
• a teaspoon of finished horseradish;
• 10 gram bag of "lemons";
• to taste - 72% mayonnaise;
• sparkling mineral water.
Cooking method:
1. Cut boiled potatoes, sausage, cucumbers and radishes into strips of approximately the same size and combine everything in one container.
2. Add green onions and finely chopped greens, sliced in small rings.
3. In half a glass of warm water, dilute some salt and citric acid.
4. Add horseradish with mustard, mayonnaise and mix well.
5. Pour the mixture into a bowl of vegetables and dilute everything with cold mineral water.
Piquant okroshka with kvass mustard dressed with mayonnaise
Ingredients:
• six boiled eggs;
• 200 gr. boiled sausages without lard;
• fresh onion greens;
• three fresh ground cucumbers;
• 200 ml of 45% mayonnaise;
• boiled potato - 4 tubers;
• medium-sized bunch of young dill;
• three liters of homemade or purchased bread kvass;
• a teaspoon of spicy mustard.
Cooking method:
1. Warm the boiled potatoes slightly with your hands or a crush and cool well.
2. From the boiled eggs, peel the shell, wash and separate the whites and yolks.
3. Rub the squirrels coarsely to the potatoes.
4. Carefully mash the yolks with a fork, combine with a small amount of kvass and set aside for a while.
5. Cucumbers without peel, like eggs, grind on a grater and send to potatoes.
6. Cut the sausage into medium cubes, finely chop the greens with a knife and combine everything with the vegetables.
7. Add the mayonnaise, but not all at once, the mustard and shift from the bowl, the yolks, ground with kvass.
8. Stir, adding mayonnaise if necessary.
9. To the desired density, dilute the okroshka with cold bread kvass and let it brew in the refrigerator for at least an hour.
Vegetable okroshka with mustard on apple juice
Ingredients:
• half a glass of clarified apple juice;
• a small lemon;
• a third of a teaspoon of mild mustard;
• a small fresh zucchini;
• radish tops - a bunch of small size;
• a teaspoon of liquid honey;
• a large bunch of fresh dill;
• five medium radishes;
• two large cucumbers.
Cooking method:
1. Cut the radish into not very large straws.
2. Zucchini and cucumbers without peel cut into cubes as small as possible and mix with radish.
3. Add finely chopped tops and chopped young dill greens.
4. Wash the lemon well and hold the citrus for a minute in boiling water. Then halve and squeeze out all the juice well.
5. In a small bowl, dilute apple juice with half a glass of cold boiled water. Add the third part of lemon juice, mustard with honey and mix well.
6. Pour the mixture into vegetables, mix thoroughly and set to cool.
Fish okroshka with mustard on kvass with sour cream
Ingredients:
• half a kilo of any sea fish;
• three boiled potatoes;
• five feathers of green young onions;
• a large bunch of young radishes;
• a small bunch of fresh dill;
• a teaspoon of sugar;
• a full teaspoon of mild mustard;
• one and a half liters of kvass;
• two boiled eggs;
• sour cream 20% - 3 tbsp. l
Cooking method:
1. Gut and flake fish carcasses. Cut off all the fins, rinse well and boil in lightly salted water until tender. Cool, remove skin, separate meat from bones and cut it into not very large pieces.
2. Thoroughly rinse the potatoes from dirt and boil until cooked, without cutting the skin. Pour cold water for quick cooling. Peel the peel and cut into small cubes.
3. Shell the eggs, rinse off the small remains with water and wipe dry with a towel. Cut the squirrels into small pieces and send in a bowl to the chopped potatoes. Add pieces of fish, diced radish and medium-sized straws of cucumbers. Add chopped onion feathers and chopped dill.
4. Separately crush the yolks with mustard, a small pinch of fine salt and sugar. Dilute the mixture with iced kvass and pour into a bowl with okroshka, stir.
Beetroot okroshka with mustard
Ingredients:
• liter of light white kvass;
• a small bunch of fresh sorrel;
• the same bunch of young spinach;
• three boiled potatoes;
• a large sour apple;
• three fresh ground cucumbers;
• three hard-boiled eggs;
• boiled beets - 3 root crops;
• 70 grams of low-fat sour cream;
• one and a half teaspoons of acute mustard;
• a bunch of young onions;
• several branches of dill.
Cooking method:
1. In a small bowl, mix chopped green onions with dill finely chopped with scissors. Add mustard, granulated sugar, a little salt. Put the boiled yolks and rub well with a fork.
2. Peel the apples and boiled potatoes and cut them into small cubes. Add the coarse grained proteins.
3. Cut the sorrel and spinach leaves washed and dried with a towel, cut into small strips and transfer to the chopped components. Rub the boiled beets with a large grater here.
4. Add the greens ground with mustard and dilute everything with chilled kvass. Season with ground pepper and season with sour cream.
Okroshka with mustard on kefir with raw eggs
Ingredients:
• potato - one large tuber;
• two tablespoons of canned horseradish;
• 400 gr. veal;
• 200 grams of ground cucumbers;
• 100 gr. young radish;
• sparkling mineral water;
• fresh herbs - to taste;
• chicken eggs - 6 pieces;
• two tablespoons of brewed mustard;
• one liter of 3.2% kefir.
Cooking method:
1. Boil potatoes and meat separately in slightly salted water.
2. Cool the potato at room temperature or fill it with cold water. Chill the meat directly in the broth.
3. Leave two eggs moist, and four hard-boiled and cool them well with cold water.
4. Boiled potatoes, cucumbers, boiled beef, hard-boiled eggs and radish, cut into small strips and combine in a large bowl.
5. Add chopped fresh herbs and mix gently.
6. In a separate deep bowl, beat well two raw eggs. Introduce mustard mixed with horseradish. Add kefir and mix well.
7. Salt to taste, season with ground pepper. Dilute to the desired consistency with cold mineral water and dilute it with okroshka. Do not pour a lot of water, kefir mass should not be liquid.
8. Stir okroshka well and refrigerate for one and a half hours.
Okroshka with mustard - cooking tips and tricks
• Fish okroshka will not have a specific smell of sea fish if you hold the fish for some time in acetic solution. To prepare it, dilute two tablespoons of 9% vinegar in one liter of water. You can grate fish carcasses with lemon juice and leave it for a quarter of an hour. Then rinse well under the tap.
• The dish will be tastier if the potatoes added to it are steamed.
• To potato tubers boil evenly and do not boil outside, it should be cooked on medium heat with a slight boil.
• Boiled beets will retain their original color if a little edible acid is added to the water during cooking - table vinegar or citric acid.
• To keep the root vegetable juicy, the beetroot noses are not cut before cooking.
• If you want the okroshka with mustard to be more tender, grate the vegetables on a coarse grater.
• When adding mustard, be sure to rub it with herbs, yolks, mayonnaise or sour cream. She will have a richer taste.
