Okroshka with kefir - 6 recipes - prepared from classic to lean

Ingredients:

Chicken fillet – 300 g
Chicken egg – 3 pcs.
Potatoes – 3 medium pieces.
Cucumbers – 3 medium pieces.
Radish – 500 g
Green onions – bunch
Kefir – 400 ml
Salt and pepper - to taste

From this amount of products you get 4 servings of okroshka. The calorie content of the dish is only 66 Kcal per 100 g.

Cooking method:

1. First, let's boil the chicken. To do this, pour clean drinking water into the pan, put the washed chicken fillet, and cover with a lid. As soon as the broth boils, skim off the foam, add salt and pepper, add bay leaves, a few black peppercorns and boil for 20-30 minutes until the meat is cooked. When the chicken breast has cooled, cut it into medium cubes.

2. Along with the broth, set to boil hard-boiled eggs. Then we cool them (by placing them in cold water), peel them and cut them into small cubes.

3. The potatoes are boiled, peel them and cut them into medium cubes. Grind the remaining products: greens, radishes and cucumbers. Place all the chopped ingredients into a saucepan, add salt and pepper to taste and mix.

4. Place the required amount of okroshka on a plate for each eater and fill it with cold kefir.

Bon appetit!

Recipe for classic okroshka on kefir with sausage and mineral water

Required products for a 4-4.5 liter pan:

kefir (fresh, any fat content) – 800 ml;
mineral water with gas – 1.5-2 l;
potatoes – 4-5 pcs.;
chicken eggs – 4 pcs.;
sausage, frankfurters – 400 g;
cucumbers – 300-400 g;
radishes – 6-10 pcs.;
green onions, dill - a bunch each;
salt - to taste;
lemon juice - as needed;
ready mustard – 1-2 tbsp. l. (optional).

Cooking method with photo:

Pre-boil the potatoes in their skins and eggs and cool completely. It is convenient to do this the night before, so that by lunchtime the next day you have time to prepare the okroshka and let it brew well. Wash cucumbers, radishes and herbs and dry. Some of the products (1 boiled egg, 1 cucumber, 2-3 radishes) can be put aside for now to grate later. This simple technique will help make the okroshka thicker and reveal its taste faster, without prolonged infusion. Cut the rest into cubes. I suggest starting with potatoes. Pour the resulting potato cubes into the pan.
Also chop the eggs and add them to the potatoes.
Cut sausages. Traditionally this is boiled sausage, but it can be easily replaced with sausages or even hunting sausages - in a word, whatever you like.
Slice a few cucumbers.
And a medium bunch of radishes.
Grind the onion with dill, add salt. Grind with a mortar and pestle to release the juice from the greens.
Grate the reserved ingredients. Mix everything in one container.
Read also: Turkey thigh: 8 proven recipes for deliciously cooking meat
Now the filling. Okroshka can be stored in a “disassembled” form by adding kefir mixed with mineral water separately to each portion immediately before serving. This makes sense if you don’t like straight soup or someone in your family likes okroshka made with kvass or whey. You can also prepare the entire volume of the filling at once and store it in a closed jar in the refrigerator or mix it a little each time. The liquid part of okroshka consists of kefir and mineral water with gas. If there is not enough acid to your taste, you can correct this with a spoon or two of lemon juice. And if you like spicy notes, you definitely need to add a little mustard and grated horseradish.

It is recommended to cool the okroshka before serving. Alternatively, you can add some crushed ice directly to the plates.

Video - Gypsy-style okroshka with kefir and sour cream

If you want to see how okroshka is prepared with kefir, I recommend watching this video. The author will tell you in detail and show how to make it delicious!

Enjoy watching! It's hard to imagine summer without okroshka! My family always prepared it. As a child, my mother and grandmother, and now me. Not only do we eat it all summer, but in winter we can’t do without a plate of invigorating okroshka. Now all products are available at any time of the year, which is especially pleasing.

Of all the options - with kvass, whey, water or kefir, we most often prepare the latter. After all, kefir okroshka is lighter, but so tasty – you won’t be shocked by the ears! I hope our recipes today will be useful to you too! Be sure to bookmark them or take them to social networks (buttons below). After all, summer is in full swing - isn’t this a reason to cook okroshka more often?!

I wish you success! See you soon!

Classic okroshka with boiled sausage on kefir - step-by-step recipe

Ingredients for a 2.5 liter saucepan:

sausage (boiled, you can use a little smoked) – 150 g;
fresh cucumbers – 1 long or a couple of short ones;
chicken eggs (category C-1) – 2 pcs.;
potatoes - 2 medium-sized tubers;
radishes – 4-6 pcs.;
kefir (thin) – 1 l;
sour cream, mayonnaise - to taste;
drinking water - for dilution;
citric acid (vinegar) - to taste;
salt – 1.5-2 tsp;
green onions, dill, parsley - a small bunch each.

Step-by-step cooking recipe:

First you need to boil everything that requires cooking - eggs and potatoes. According to classical technology, potatoes for okroshka are boiled in their “jacket”, so it is very important to wash the skins well. It is necessary to thoroughly wash off the remaining soil from the tubers using a brush (dish sponge). Place the potatoes in cold water and place the pan on the stove. Cook from the moment of boiling for 40-50 minutes, depending on the size of the potatoes.
Place the eggs in a separate container. They will be ready after about 7-9 minutes of cooking (the countdown begins when the water boils).
While the food is cooking, you can cut other components of the dish. Traditionally, boiled sausage without lard is placed in okroshka, for example, doctor's sausage, milk sausage, children's sausage. Instead of sausage, you can use sausages and small sausages. And if you want a light smoky flavor, you can add raw smoked sausages. By and large, you can add all the meat that is in the refrigerator, with the exception of fatty meats. Peel the sausage from the casing and cut it into small cubes.
When adding cucumbers to okroshka, it is difficult to overdo it, because there should really be a lot of them in this soup. It is advisable to take fragrant, soil-based ones, with pimples and thorns. Just be sure to taste them before slicing - the bitter taste can ruin the whole dish. Chop cucumbers in the same way as sausage – into small cubes.
Radishes are no exception. After washing and removing the tails, the closest relative of the radish needs to be finely chopped. If the radish cubes seem tough to you, you can grate the vegetable on a coarse grater. This way the consistency of the soup will be softer, and the taste will receive the necessary portion of sharpness and pleasant spiciness.
And the eggs are probably already hard-boiled. Immediately after turning off the heat, they need to be transferred to ice water - this way they will cool faster and the shell will come away from the protein more easily. After cooling, peel the eggs and cut into the usual cubes.
There are only a couple of components left. Wash all the greens, dry them, chop them. You don’t have to add parsley, but onions and dill are a must.
When the potatoes are tender when pierced, drain them and let cool to room temperature. Then remove the peel and cut.
Place everything in a saucepan. Dilute kefir with a small amount of water (you can take table soda, mineral water, ordinary boiled and chilled water). Add a little vinegar, citric acid or juice to taste to get a “signature” sourness. If kefir is sufficiently sour on its own, you don’t need to add anything extra. You can immediately dissolve salt in this mixture. Pour the resulting dressing into the pan with the chopped ingredients and mix well. Before serving, it is advisable to cool and leave the okroshka in the refrigerator for 2-3 hours.

Divide the dish among deep plates and serve. It is better to offer sour cream (mayonnaise) separately so that everyone can fill their portion individually.

Azerbaijani “Ovdukh” - okroshka on kefir with meat

Required:

kefir (you can use matsoni, ayran) – 1.5 l;
beef, lamb, chicken – 300 g;
basil, dill, parsley, onion - 1 bunch each;
cucumbers, chicken eggs - 4 pcs.;
garlic – 1 clove;
salt – 1 tsp. (taste).

Basic recipe steps:

Cook the meat, cool to room temperature. Disassemble into fibers by hand or cut into small pieces. As you chop, pour all the ingredients into one pan.
Hard-boil the eggs, cool by pouring ice water. After cooling, peel and cut into cubes with a side of approximately 0.8-1 cm.
Grind the cucumbers in the same way.
Finely chop all types of greens.
Pass the garlic through a press and place it in a common container.
Add salt to okroshka and stir.
The final touch remains - add kefir to the okroshka. Other fermented milk products with a similar taste can also be used as a liquid component.

Okroshka without sausage on kefir - classic ingredients and preparation

Ingredients for approximately 4 liters of finished dish:

chicken (legs, breast) – 500-600 g (raw);
kefir – 900 ml;
soda, plain water – 1.5-2 l;
potatoes, eggs - 4 pcs.;
radish (radish) – 120-150 g (can be replaced with a spoon of grated horseradish);
cucumbers – 200 g;
dill – 20-30 g;
green feather onions – 30-40 g;
salt – 1.5 tbsp. l. (taste);
spices (bay leaf, allspice) - for cooking chicken.

Step-by-step recipe - how to make the dish:

Wash the chicken, remove any remaining feathers and fat. Fill a small saucepan with water, add a few peppercorns and 1 laurel leaf. Send the chicken there too. Cook for 30-40 minutes until fully cooked. Cool the cooked chicken and remove the bones and skin. Cut the meat into small pieces.
Also cool the boiled potatoes in their skins, remove the “jacket” from them, and then cut them.
The eggs also need to be boiled, and when they cool down, peel and cut.
Cut off the ends of each radish, and then chop the vegetable into cubes. If you don’t like spiciness in okroshka, you don’t have to add radishes. You can replace it with black radish, watermelon radish, daikon, a small amount of horseradish or mustard.
Cucumbers are one of the main ingredients of okroshka; you can’t do without them. They need to be cut or grated for Korean salads (I know, some people like this option).
Blend the greens with salt in a blender to small pieces (using pulse mode, so as not to overdo it and make an onion-dill puree).
Transfer everything into a spacious container, pour in the kefir.
Dilute the okroshka to the optimal thickness with soda (water). Bring to the desired taste (you can add additional acid - apple cider vinegar, fresh lemon juice).

Okroshka for weight loss with boiled chicken, ginger and pineapple on kefir

Conscientious nutritionists have long proven that you don’t lose weight in the gym. Or rather, if you are not an idle slacker, and you don’t have time to spend 3-4 hours every day in a fitness room, torturing yourself there on weekends will bring nothing but harm to your body.

The key to losing weight is not to eat foods with a caloric content higher than your motor norm.

Just remember that with a sedentary lifestyle, energy burning in men per day is normally between 1,700 and 2,000 calories. For women - from 1400 for “Thumbelina” to 1700 for “Tall”, that is, from their natural build. This is why we dance...

And remember: only low-fat kefir is used. The body still needs protein - if you are not a convinced vegan or there are no contraindications for consuming animal protein, then chicken meat will be very appropriate!

Boil 4 eggs, 4 potatoes separately
Prepare in advance 200 g of cooled, boiled chicken or lean sausage (optional)
Green onions, parsley, dill - a bunch each
A teaspoon of finely grated ginger root (an excellent fat burner in the body)
100-150 g of pineapple - the same function as ginger
Cucumbers 300-400 g
1 liter of kefir

It’s better not to add mustard and grated horseradish as seasonings that cause appetite, but we’re losing weight, aren’t we? Minimum salt.

Preparation:

Mix cucumbers, ginger, pineapple, herbs, add a little salt to release the juice.

Mix with finely chopped eggs, potatoes, chicken

Pour in kefir and put in the refrigerator for half an hour.

Dilute the thickened okroshka with still mineral water.

Delicious okroshka on kefir with smoked sausage and radishes

What you will need:

potatoes – 3 pcs. (neither large nor small);
smoked (semi-smoked) sausage - 200-300 g;
chicken eggs – 7 pcs.;
medium-fruited cucumbers – 4-5 pcs.;
radishes - 1 bunch (with fresh, intact tops);
green onions – 1 bunch;
dill – 0.5 bunch;
kefir – 1.5 l;
salt – 3-4 large pinches (to taste);
sour cream – 100-200 g.

Step by step cooking instructions:

Peel the potato tubers, cut into small cubes, as usual, pour into the pan. Pour 250 ml of hot water there and put on fire. Cook from the moment of boiling for 5 minutes. Remove from the stove and let the potatoes cool completely without removing them from the liquid.
Cool the hard-boiled eggs and peel them. Remove the yolks from 3 eggs, chop the rest along with the whites.
Finely chop the onion, dill, and several radish tops with a knife. Pour into the pan where the okroshka will be stored, add salt. Crush with a rolling pin (pestle) to stimulate the release of juice. Add the reserved boiled yolks and grind everything together.
Add about half of the cooled potato broth to the resulting mass and stir.
Then pour the kefir and the remaining broth along with the potatoes.
Add diced cucumbers, sausage and radishes to the soup. If the skin of the vegetables is thick, you can peel it off before slicing.
Bring the taste of the dish to the desired level, put it in the refrigerator for several hours. You can top the okroshka with sour cream right away or invite everyone to put it on their plate themselves.

A simple recipe with chicken and pickled cucumber

Another great summer first course for your table. I prepared this okroshka in the winter, but now it’s spring and I want something fresh, so I just added fresh cucumber and radishes and it began to sparkle with new bright flavors. It turned out to be a wonderful and very tasty, summer, refreshing soup.

Okroshka is incredibly tasty and satisfying, preparing it is not at all difficult, but eating it is a pleasure... Pickled cucumbers add some piquancy. Try it!

Let's prepare the products according to the list:

Cooking steps:

Boil potatoes and eggs, peel and cut into small cubes.

Boil chicken fillet in salted water until tender, cool. Cut it into small pieces. Pickled cucumbers - small cubes.

Add chopped radishes and green onions, parsley, and dill to the already chopped products in the pan. We also send fresh cucumber there, cut into small cubes.

Now we add mayonnaise, mustard and sour cream. Add salt to taste and mix everything thoroughly.

Next, fill the entire contents of the pan with kefir and dilute with purified cold water to the consistency we need. We take a sample and, if necessary, add salt to the okroshka, add lemon juice and sugar to taste. Mix thoroughly and put in the refrigerator for a couple of hours. It’s possible for three - it won’t be worse!

Pour the finished, very tasty okroshka with chicken and pickled cucumber into plates and serve.

Okroshka with sausage made with kvass and kefir - classic recipe

What you need to prepare 3-4 servings:

beets – 1 pc. (average);
fresh cucumbers – 2-3 pcs. (not very large);
kefir – 1.5 l;
bread or beet kvass – 0.5 l;
sausage (boiled, smoked - whatever you like) - 200-300 g;
selected category eggs – 4 pcs.;
green onions, dill - a bunch;
potatoes – 2-3 pcs.;
salt, sour cream (mayonnaise).

How to make okroshka:

Boil eggs, beets and potatoes in separate pans. Instead of boiling vegetables, you can bake them in foil. When the food is cooked, wait until it cools down and peel. You can also peel the cucumber if you like the soft consistency of the dish.
Grate the cooled beets on a coarse grater and pour into a saucepan (bowl) for okroshka.
Chop eggs, cucumbers, potatoes, sausage into small cubes. Send everything to the beets.
Wash all the greens, shake off the water, chop with a knife. Add salt. Grind with a spoon until the dill and onion release juice. Add to other ingredients.
Pour kefir and cold kvass over okroshka. By the way, it is not necessary to dilute the entire amount of soup at once. You can bring each portion individually to the desired consistency.
Serve okroshka with sour cream or mayonnaise.

Dietary kefir okroshka for weight loss

Do you want to lose excess weight? Prepare a light and at the same time nutritious soup with kefir. This is an excellent dietary dish for those who are watching their figure.

Today we will use diet sausages to prepare it. In the same way, you can take boiled chicken breast or turkey; these meat products are also considered dietary. Make sure that your diet contains non-fatty foods, those that will not harm your figure. Okroshka is one of the most ideal dishes for weight loss; it can be prepared with different products.

Ingredients:

Kefir (not fatty) -1 l
Sour cream (10%) – 200 gr
Dietary sausages – 3-4 pcs.
Egg - 4 pcs
Cucumber - 2 -3 pcs.
Greens (parsley, dill, green onions) - 50 grams

Cooking method:

1. Finely chop the greens. Salt, add 200 grams of sour cream and a little kefir.

2. Then take a masher and mash (pound) the greens so that they release juice. This will give the okroshka a special taste.

3. Cut the sausages and place them on the greens.

4. Chop the hard-boiled eggs and pour them into the pan.

5. Cut the cucumbers into cubes, do not forget to wash them first.

6. All our ingredients are chopped.

7. Pour the remaining kefir and 1 liter of cold water over them. Salt and pepper to taste. We also need to add 0.5 teaspoon of citric acid for spiciness. If you think it's too much, add according to your taste. Mix everything well and we can pour it into plates to enjoy.

Bon appetit everyone!