Table of contents:
- Ingredients for okroshka with sausage in vegetable broth
- Method of cooking okroshka with sausage in vegetable broth
Okroshka with sausage in vegetable broth is a cold soup made from vegetables and boiled sausage for hot summer days. The name of the soup comes from the word "chop" - cut into small pieces. Finely chopped meat, boiled potatoes, pickled and fresh cucumbers and spicy herbs, and then poured with kvass. Traditional okroshka was seasoned with special white kvass, which was prepared from rye flour and malt, this kvass should be unsweetened. Nowadays, a liquid base for a cold soup is prepared from whey, ayran, mineral water, kefir, and even ordinary water with vinegar.
- Cooking time: 1 hour (with broth cooking)
- Servings: 4
Ingredients for okroshka with sausage in vegetable broth
- 200 g of boiled sausage or 2 large sausages;
- 2 hard-boiled eggs;
- 200 g boiled potatoes;
- 200 g of fresh cucumbers;
- 85 g green onions;
- 60 g arugula;
- 30 g dill;
- 150 g sour cream;
- salt pepper.
- 3 stalks of celery;
- 1 head of onion;
- 1 carrot;
- a bunch of parsley;
- arrows of garlic and 2-3 cloves of garlic;
- filtered water.
Method of cooking okroshka with sausage in vegetable broth
First, we prepare the vegetable broth, it's very simple. Put the coarsely chopped celery stalks in a saucepan, add a bunch of parsley, arrows or garlic cloves, a carrot, an onion cut into four parts. Pour 1.5 liters of water. Bring to a boil, cover tightly and cook over low heat for 45 minutes. Filter the finished broth and cool to room temperature.
This broth can be cooked in large quantities, poured into portioned bowls and frozen. Then use it as needed for making soups, sauces and, of course, okroshka with sausage in vegetable broth.
When the broth is ready, you can cook okroshka. Ingredients for okroshka should be chopped and mixed with broth just before serving. This cold soup is prepared just before serving.
So, chop a bunch of green onions, grind the onions with salt in a mortar until the green juice comes out.
Cut the boiled sausage or wieners into small cubes. We cut boiled young potatoes in the same way as sausage. Cut some of the fresh cucumbers into strips, rub some of them on a coarse grater.
Finely chop the hard-boiled chicken eggs.
Put the sour cream and green onions, ground with salt, into a bowl or saucepan, pour the cooled vegetable broth, mix the ingredients with a whisk until smooth. Onion juice will give the okroshka base a light green hue.
We send all the chopped ingredients to the seasoned broth, add finely chopped arugula and dill, pepper with freshly ground black pepper.
Let us brew okroshka with sausage in vegetable broth in the refrigerator for about half an hour and you can have lunch. Serve the soup on the table cold, with black bread. Bon Appetit!
This light first course is traditionally prepared in summer, when you want to satisfy your hunger not with hot borscht, but with cold soup. There are different recipes for okroshka - with fish, with kvass, with kefir. To my taste, the recipe based on homemade vegetable broth is the best, because this dish is not only tasty, but also healthy!