Winter okroshka is a godsend for all lovers of this dish. Many are accustomed to preparing this cold soup only in summer, but in winter it is also possible. Winter okroshka differs from summer okroshka in that not fresh, but pickled cucumbers are added to the dish, which thrifty housewives always have. Pickled cucumbers can always be bought in a store or on the market.
Also for the soup you will need potatoes, eggs and ham. Instead of ham, you can use boiled chicken meat or regular boiled sausage. The basis of winter okroshka is kefir – it is always on sale, unlike kvass. Moreover, it will not work to cook kvass at home in winter, it will not ferment because of the cool air. The dish is tasty and nutritious. For the recipe, boil the potatoes and eggs in advance – so it will be ready faster.
- Potatoes – 120 g.
- Ham – 80 g.
- Pickled cucumbers – 60 g.
- Kefir – 350 g.
- Water – 100-120 g.
- Chicken eggs – 1-2 pcs.
- Greens – to taste.
- Salt – to taste.
How to cook:
1. Cut off the tails from pickled cucumbers, cut the vegetables into medium cubes for okroshka.
2. Cut the ham into cubes as well. With ham, okroshka is more tasty and fragrant.
3. Put the chopped ingredients – cucumbers and ham – into a bowl or pan.
4. Cool the boiled potatoes, cut into cubes.
For okroshka, you can cook potatoes both in their skins and peeled, as you like.
5. Pour the potato cubes into the rest of the ingredients.
6. Cool the hard-boiled eggs completely, peel and cut into cubes like all other products.
7. Pour the eggs into the okroshka blank, slightly salt all the ingredients, mix.
8. Pour in kefir, add finely chopped greens.
Greens can be any – parsley, dill or green onions grown in winter on the windowsill. Also, frozen greens are also suitable for winter okroshka, if you have prepared it for future use.
Dilute the dish to taste with water and you’re d1.
Serve it to anyone who wants it in portioned dishes.