Technology of preparation of mixed meat okroshka. Okroshka meat team

Okroshka is a cold, refreshing soup seasoned with kvass, the main component of which is vegetable mass (fresh cucumber, radish, boiled potatoes, greens). Fish or cold boiled meat can be added to vegetables in a ratio of 1:1. If okroshka is based on vegetables, without meat and fish additives, we get vegetable okroshka. If fish is added to vegetables, okroshka will be called fish okroshka. And if we add meat products to vegetables, we have meat okroshka.
For a long time, meat okroshka was used not for meat specially purchased for it, but left over from other meat dishes: it is mainly boiled meat cut from the bones, moreover, it is more tender and soft. In the old days, black grouse, turkey, and pig meat, that is, lean meat, were added to Russian okroshka.
Fish okroshka is prepared from pike perch, tench, since there are few bones in the meat of this fish, it is sweet, neutral. Of the sea fish, only cod is suitable for okroshka - low-fat and most neutral in taste, goes well with vegetables and kvass.
If you want to cook a good, tasty okroshka as a result, you need to choose the right base for it (most often it is kvass) and season it with spices.
I propose to cook today the meat okroshka team. In hot weather, it will become an indispensable refreshing dish. By the way, you can add edible ice to such a soup, which is easy to prepare at home - in the freezer.
So, let's begin!

Servings: 2
Calories: medium calorie

To prepare the okroshka meat team, you will need:

chicken fillet - 100 g
boiled sausage - 50 g
bread kvass - 0.5 l
green onion - 2 pcs.
egg - 1 pc.
cucumber - 1 pc.
sour cream - 4 tbsp.
sugar - 0.5 tsp
salt - to taste
mustard - to taste
for filing:
dill

How to cook okroshka meat team:

1. Let's prepare the products.

From meat products, I used chicken fillet and boiled sausage, but you can take any other meat. Cut everything into small cubes.

2. Fresh cucumbers are also cut into small cubes.

3. Chop the green onion finely,

put in a bowl, add a little salt and knead with a fork. The onion will become soft.

4. Boil eggs hard-boiled, cool in cold water and peel. Separate the whites from the yolks, finely chop the whites.

Put the yolks in a deep plate, grind

and add sugar, salt, a little mustard and sour cream to them.

Mix well and dilute with kvass.

5. Next, add chopped chicken with sausage, cucumbers and green onions to the plate. We mix.

In the hot summer, okroshka is especially popular. It is prepared not only from vegetables, but also with the addition of meat products. How to cook okroshka meat team, read the step-by-step recipe with a photo. Video recipe.

Okroshka meat team is similar to a team of meat hodgepodge. It has a rich taste and a lot of meat products. Therefore, cold soup comes out especially satisfying. In this case, the recipe can be categorized as "in haste". The main thing is to boil and cool the desired products in advance. For meat-eaters, combined meat okroshka is the best option for a summer dish! If you want to cook okroshka in a new way, then this method will appeal to you.

This recipe uses two types of sausages: milk sausage and ham. But this range of products can be increased by adding boiled chicken, pork, sausage with salts, etc. This cold soup recipe is prepared with mineral water, but it is also made with whey, kefir, various vegetable broths and special okroshka kvass, which is less sweet than kvass and concentrates sold in the store. All the ingredients for the dish are finely chopped to the same size so that the dish looks beautiful. On a hot summer day, okroshka is served cold. But it’s especially nice to cook okroshka in winter and feel the taste of summer!

• Calorie content per 100 g - 52 kcal.
• Number of servings - 6-7
• Preparation time - 30 minutes for cutting products, plus time for boiling and cooling eggs with potatoes

Ingredients:

• Potatoes - 4-5 pcs.
• Citric acid - 1 tsp
• Cucumbers - 3-4 pcs.
• Mineral water - 3.5 l
• Green onions - large bunch
• Ham - 250 g
• Parsley - large bunch
• Milk sausage - 250 g
• Eggs - 5-6 pcs.
• Salt - 1 tsp
• Dill - big bunch
• Mustard - 2 tablespoons
• Sour cream - 500 ml

Step-by-step preparation of okroshka meat team, recipe with photo:

1. Cut the ham into cubes with sides of about 0.6-0.8 cm.

2. Remove the packaging film from the milk sausage and cut into pieces like ham.

3. Peel and cut hard-boiled eggs like meat products. To boil eggs, dip them in a pot of cold water, salt and cook after boiling for 8 minutes. Then dip them in ice water, which you measure several times. You will find a detailed step-by-step recipe on how to boil hard-boiled eggs on the pages of the site.

4. Peel the boiled potatoes in uniforms and cut into pieces like eggs.

5. Wash cucumbers, dry with a paper towel, cut off the ends and cut into cubes, like all products.

6. Wash green onions, dry and chop finely.

7. Wash parsley, dry and chop finely.

8. Wash the dill, dry it and finely chop it.

9. Put all the food in a large saucepan.

1

10. Add sour cream and mustard to the pan.

The composition of products for the preparation of "meat okroshka" is presented in table 2.

Table 2.

	Name of products	Bookmark rate for 1 serving, g
	Beef
	Bread kvass
	Green onion
	fresh cucumbers
	Table mustard
	Dill (greens)
	Vacation sour cream

Cooking technology: Beef is boiled, cooled and cut into small cubes. Green onions are chopped. Fresh cucumbers are cut into small cubes. The whites of hard-boiled eggs are finely chopped, and the yolks are rubbed with some sour cream, mustard, salt and sugar and diluted with kvass. Add onions, chopped products to the prepared mixture and mix everything.

« Bouillon with meatballs»

The composition of products for the preparation of broth with meatballs is presented in table 3.

Table 3

Name
Edible bones (beef, except vertebrates)
Beef (cutlet mass) for pulling
Pull egg
Parsley (root)
Celery (root)
Onion
Meatballs
Name
Meatballs

Cooking technology:

Broth preparation - Cooked bones are placed in a cauldron, poured with cold water and brought to a boil with strong heat. When the broth boils, the foam is removed from the surface so that during further cooking it does not break up into small flakes and does not worsen the appearance of the broth. After that, the broth is boiled at a low boil with the lid closed. During cooking, excess fat is periodically removed, as it emulsifies and breaks down to form free fatty acids, which gives the broth a cloudy and greasy taste.

The duration of cooking broth from beef bones is 3.5-4 hours, pork and mutton - 2-3 hours. Longer cooking worsens the taste and aromatic qualities of the broth. 30-40 minutes before the end of cooking, put lightly baked roots and onions, for flavoring - stalks of spicy vegetables tied in a bunch. Ready broth is filtered. (c59)

Carrot - sorted by size, washed, peeled, washed, cut. (c 12)

Meatballs - the meat is cut into pieces, passed through a meat grinder, combined with finely chopped cheese, onions, raw eggs, ground pepper, salt, water is added and everything is mixed well, then cut into portions in the form of balls of 7 - 10 g. (c71)

Guy preparation - To prepare the “braces”, raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added. "Guard" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water 4-5 times and mixed. (c 122)

Bouillon clarification - the strained broth is heated to 50-60C, a "branch" is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is cooked on low heat for 1.0 - 1.5 hours. The broth is considered ready when the meat sinks to the bottom and the broth becomes transparent. The finished broth is allowed to settle, fat is removed from the surface, filtered through a napkin and brought to a boil. For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly. Meatballs- boil in broth or salted water for 5-6 minutes. Store the finished meatballs in the broth in a water bath (bain-marie). Release meatballs with broth and scalded parsley leaves.

In the broth, cooled to 70C, they add the cooked “branch”, mix it, add the baked carrots, parsley and onions, cover the boiler with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil. (c 122)

Boiled beef, ham, tongue, as well as peeled fresh cucumbers cut into small cubes; finely chop the green onion and mash in a bowl with a spoon, adding a little salt; this will make the onion soft. Chop the whites of hard-boiled eggs, and grind the yolks in a saucepan, add sour cream, a little mustard, sugar, salt to them, mix thoroughly and dilute with kvass. After that, put the prepared products into the pan. When serving, sprinkle okroshka with finely chopped dill.

For 1 liter of bread kvass - 250 g of prepared meat products, 2 fresh cucumbers, 75 g of green onions, 2 eggs, 1/2 cup of sour cream and 1 teaspoon of sugar.

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Okroshka combined meat

Recipe for meat okroshka Boiled beef, ham, tongue, as well as peeled fresh cucumbers cut into small cubes; finely chop the green onion and mash in a bowl with a spoon, adding a little salt; this will make the onion soft. Chop the whites of hard-boiled eggs, and grind the yolks in a saucepan, add sour cream, a little mustard, sugar, salt to them, mix thoroughly and dilute with kvass. After that, put the prepared products into the pan. When serving, sprinkle okroshka with finely chopped dill. For 1 liter of bread kvass - 250 g of prepared meat products, 2 fresh cucumbers, 75 g of green onions, 2 eggs, 1/2 cup of sour cream and 1 teaspoon ...

1. And so, for starters, we need to boil all the meat products, if there is a need for this. Let's cut them into small pieces. The number of meat ingredients can be any.
2. Rinse cucumbers in clean water and put hard-boiled eggs to boil. Then, peel the cucumbers from the skin, and the eggs from the shell. Both that, and another (except for the yolk) we need to cut into small cubes.
3. In the meantime, finely chop the onion and add salt to it. Mash them with a spoon so that the onion releases the juice and send them to a common saucepan for hodgepodge.
4. Take the yolk and with a fork finely grind it with sour cream, salt and mustard. We will also send it to a common vessel.
5. As a result, we take all our chopped ingredients and send them to the pan and add kvass. Mix everything thoroughly.
6. Before serving, chop the dill and add it to the plate itself.

This simple recipe can be served even if you are just in a good mood. Your family will be delighted with it and will give you generous compliments. And now, you will be the head chef in the house. Especially when it comes to summer meals!

Okroshka meat team is prepared from any meat products. And it doesn't have to be raw meat. It can be sausages, sausages, ham - whatever you like.