4 recipes for okroshka on a mineral water with mayonnaise

The content of the article

• The classic recipe for okroshka on a mineral water with mayonnaise
• With sausage and radish
• With green peas
• With corn
• Secrets of making tasty okroshka on a mineral water with mayonnaise

The well-known summer cold soup is often cooked on kvass or kefir, but the okroshka on mineral water also turns out to be very tasty, perfectly refreshing, while it is light and non-nutritious. Mayonnaise helps the dish to fully reveal its taste palette..

The classic recipe for okroshka on a mineral water with mayonnaise

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 69 kcal / 100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: Easy.

The basis of cold soup are vegetables, boiled chicken eggs, meat and fresh herbs. Mineral water dressing makes the dish pleasantly harsh due to bursting gas bubbles. For a slightly sour taste, they put a little mayonnaise in the soup, and lovers of acidic and sharper add citric acid, vinegar or fresh sorrel, season the dish with hot spices or sauces.

Ingredients:

• boiled potatoes – 4 pcs.;
• boiled carrots – 1 pc.;
• cucumbers – 2-3 pcs.;
• hard-boiled eggs – 4 pcs.;
• fresh greens – a large bunch;
• finished chicken fillet (boiled, baked or smoked) – 300 g;
• mayonnaise – 3-4 tablespoons;
• mineral water – 1.5 l;
• salt to taste.

Cooking method:

1. Peel boiled vegetables and eggs, cut into medium-sized cubes.
2. Also cut cucumbers, tear meat into thin fibers.
3. Chop greens with a knife, grind with salt, add to the okroshka base.
4. Put mayonnaise on the chopped ingredients, knead.
5. Pour mineral water, stir, refrigerate for 30 minutes to insist.

With sausage and radish

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 71 kcal / 100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: Easy.

The classic recipe for okroshka on mineral water can be simplified a little if you put sausage in cold soup instead of meat. Both boiled and smoked, even sausages or sausages are suitable, most importantly – without large pieces of lard, which, in combination with ice water, can ruin the appearance and taste of the finished dish. If you don’t have enough sharpness in the dish, put some mustard in the soup.

Ingredients:

• Doctoral sausage – 250 g;
• potatoes – 3 tubers;
• chicken eggs – 3 pcs.;
• cucumber – 1 pc.;
• radish – 5-6 pcs.;
• dill and parsley – several branches;
• mayonnaise sauce – 2 tbsp .;
• mineral water – 1 l;
• salt, spices to taste.

Cooking method:

1. Boil potatoes and eggs in separate pots, cool, peel, cut into medium-sized cubes.
2. Also cut the sausage and cucumber.
3. Cut the washed radish into 2 halves, then cut into thin semicircles.
4. Chop dill and parsley, mix with a pinch of salt.
5. In a deep saucepan, combine all the prepared foods, add mayonnaise, mineral water, mix thoroughly. Add salt and season to taste. Serve after half an hour in the refrigerator.

With green peas

• Time: 55 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 65 kcal / 100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: Easy.

Green peas will help make summer soup more satisfying. Beans can be taken both young fresh and canned. If in such a cold soup you don’t have enough bright colors, add a tomato that was previously peeled and cut into pieces, decorate with quail eggs halves.

Ingredients:

• boiled potatoes – 3 pcs.;
• ham – 200 g;
• boiled quail eggs – 8 pcs.;
• cucumbers – 2 pcs.;
• peas – 350 g;
• green onions – a bunch;
• dill – several branches;
• mustard -? tsp;
• mayonnaise – 100 g;
• mineral water – 1.2 l;
• salt, pepper, lemon juice – to taste.

Cooking method:

1. Cut the potatoes and ham into thin strips, grate the cucumbers on a coarse grater.
2. Chop green onions and dill with a knife, add to the okroshka base.
3. Pour green peas, put mustard, mayonnaise sauce, mix.
4. Fill everything with mineral water, stir. Add salt, pepper, lemon juice to taste.
5. Put the finished okroshka in the refrigerator for 30-40 minutes. Before serving, put 2-3 halves of a quail egg in each plate.

With corn

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 63 kcal / 100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: Easy.

Okroshka on a mineral water with mayonnaise will have a slightly sweet taste if radishes are excluded from the traditional recipe and some bright corn kernels are added. You can take fresh young ears – you first need to boil them in a pan on the stove with the addition of water or using a double boiler, and then cut the grains with a sharp knife. If you don’t have such a product or just don’t want to bother, take a can of canned corn – the taste will not suffer.

Ingredients:

• boiled beef – 300 g;
• boiled potatoes – 4 pcs.;
• cucumbers – 4 pcs.;
• boiled chicken eggs – 4 pcs.;
• corn grains – 200 g;
• fresh dill – a bunch;
• Mayonnaise sauce – 120 g;
• mineral water – 1.4 l;
• salt, pepper – to taste.

Cooking method:

1. Cut meat, boiled potatoes and cucumbers into cubes with a side no more than 0.5 cm. Combine in a deep container, add corn.
2. Divided boiled eggs divided into protein and yolk. Cut the proteins into small cubes, add to the remaining components of the soup.
3. Pour all prepared ingredients with mineral water.
4. Mash the yolks with a fork, mix with mayonnaise and a little salt.
5. Transfer the resulting sauce into a container with okroshka, mix thoroughly. Add, season with pepper to taste.
6. Before serving, sprinkle a serving of soup with chopped dill.

Secrets of making tasty okroshka on a mineral water with mayonnaise

To make your summer soup not only beautiful in appearance, as in the photo in a glossy culinary magazine, but also have a rich, harmonious and pleasant taste, remember some important rules for making the perfect okroshka:

• Choose high-quality mineral water, with or without gas – it depends entirely on your taste preferences. With non-carbonated filling, the taste of the soup will be light, with carbonated – more spicy and rich.
• Before adding okroshka to the base, the mineral water must be cooled, because the main thing in this dish is not only nutritional qualities, but also a refreshing function.
• The basis of such a cold soup is the variety of fresh vegetables available in the summer season. Add to the okroshka any vegetables that you have in the refrigerator and which harmoniously combine with each other – cucumbers, radishes, radishes, potatoes, carrots, bell peppers, tomatoes (after removing them from the skin), peas, corn.
• The taste of the finished okroshka is highly dependent on the fresh herbs and spices added to it. Put in the cold soup all the herbs that you have at hand – green onions, parsley, dill, basil, cilantro, celery leaf, etc. Do not be afraid to experiment with spices, each time making the taste of the dish new, original and piquant.
• To make the aroma of okroshka as pronounced as possible, a simple technique will help – chop the greens first with your hands or a crush with a small amount of salt until the juice is released, and only then add it to the soup.
• Do not cook okroshka for the future – it has a very short shelf life and is always tastier fresh. If you have prepared a lot of base, just cover it with cling film and refrigerate, and before serving, season with mayonnaise, herbs, spices and pour mineral water.