On hot summer days, cold soups are a real hit. Including all types of okroshka. These dishes appeared in Ancient Rus' and were then considered the food of the poor. And the ingredients in okroshka were the cheapest products - potatoes, overripe cucumbers, homemade bread kvass and, of course, onions. Later they began to add boiled turnips, rutabaga and carrots to it. Over time, traditional recipes have changed and cold soups are now prepared with meat, smoked meats or fish and are served even in expensive, high-class restaurants. Every recipe there is original and unique. But classic okroshka with mayonnaise and water with vinegar is prepared very quickly, and the result is beyond praise. The prepared products are cut and mixed with the dressing, cold water is added. Our recipe uses ordinary table vinegar as an acidifying agent, but you can use aromatic apple (or wine), freshly squeezed lemon or lime juice.
Taste Info Cold soups
Ingredients
- Boiled sausage – 300 g;
- Potatoes – 200 g;
- Chicken eggs – 3-4 pcs.;
- Fresh cucumber – 2 pcs.;
- Green onions – 40-50 g;
- Dill and parsley - a large bunch;
- Boiled water – 1-1.5 l;
- Mayonnaise – 200 g;
- Vinegar 6% or lemon juice - 2-3 tbsp. l.;
- Salt - to taste.
How to cook okroshka with mayonnaise and water
We start by preparing the ingredients. Boil and cool water for soup. And if you have already tried okroshka in water, take cold whey (from sour milk) or kefir instead. Boil the potatoes and eggs until tender. Then we clean it. We carefully sort the cucumbers and all the greens and rinse them in a cup of water. Then dry in layers of paper towel. Not only fresh cucumber is suitable, but also salted or pickled. We peel it from areas of rough skin and cut it into small cubes, put it in a bowl or directly into a pan.
In the same way, cut the peeled boiled eggs and add them to the bowl. The cutting of food can be finer, for example, it is permissible to grate everything, and even mash the potatoes into a thick puree.
We cut the boiled potatoes and add them to the rest of the products.
Cut the sausage into smaller pieces. If you don’t have boiled sausage on hand, you can use smoked sausage, regular sausages or small sausages.
Chop the greens. At first a little, at the end you can add more if desired.
In a separate bowl, mix mayonnaise with a little water, vinegar and salt. If desired, mayonnaise can be replaced with sour cream, but then add a couple of pinches of some spices so that the okroshka is not bland. Pour the dressing into the chopped ingredients in the pan. Stir and add cold boiled water to obtain the desired thickness of the soup. Be sure to taste it, maybe you need to add a little salt, vinegar or fresh herbs.
Delicious okroshka with mayonnaise and sausage only comes out chilled, so before pouring it into plates, keep the pan in the refrigerator for half an hour. Properly seasoned cold soup is a balanced, tender and satisfying dish.
Cooking tips
- To increase the nutritional value of okroshka, chilled chicken or meat broth is often used instead of plain water. In this case, the main ingredient, sausage, can be replaced with meat or poultry pulp. If the broth is fish, then boiled fish, cleaned of bones, is added to the soup.
- Other ingredients in cold soups are diluted with mineral water without gases or homemade bread or store-bought kvass (but of high quality).
- Green onions are a must when cooking, but choose other spicy herbs to suit your taste. You can take cilantro, greens from young garlic, mint, young beet or carrot tops.
- In addition to the vegetables indicated in the recipe, fresh radishes, boiled (or canned) corn or peas are used in okroshka.
- For a more refined taste, sprinkle a serving of okroshka in a plate with a tablespoon of crushed nuts or toasted sesame seeds.
If you are not too worried about extra pounds, but just like to eat tasty and hearty food, then this cold soup is what you need. Okroshka prepared according to the classic recipe with mayonnaise will more than satisfy and refresh you on a hot summer day, leaving a pleasant aftertaste. Today we will tell you in detail how to prepare this delicious summer stew using the most common ingredients.
Calorie content of okroshka on water with mayonnaise
The presented calorie content and nutritional value of okroshka on water with mayonnaise are approximate and can be used as a guide. Depending on the ingredients used, the calorie content and nutritional value of the finished cold soup can vary significantly.
If you are not used to counting the calories you eat, then you will like this recipe for okroshka on water with mayonnaise, and the visual photos will help you prepare cold soup correctly.
Ingredients:
- Potatoes - 3 pcs.
- Mayonnaise - 200 gr.
- Water - 1.5 l.
- Boiled sausage - 300 gr.
- Hard-boiled chicken egg - 4 pcs.
- Fresh cucumber - 3 pcs.
- Lemon - 1 pc.
- Dill greens - 1 bunch
- Onion greens - 1 bunch
How to cook
1. We start cooking by boiling the potatoes in their jackets. This is the most common and familiar way to bring a product to the desired state. You can experiment and cook potatoes in the oven in foil. Remove the “uniform” (skin) from the finished tubers and cut into small cubes.
2. Peel the hard-boiled eggs in advance and finely chop them.
3. Rinse fresh cucumbers and herbs thoroughly in running water. It is not necessary to cut the peel off the cucumber, unless it is bitter. Finely chop the cucumber and chop all the greens.
4. Cut the boiled sausage into small cubes.
5. Prepare a deep saucepan into which then transfer all the ingredients. Season with mayonnaise and mix the contents thoroughly.
6. Pour boiled and cooled water into the resulting salad. There should not be a lot of water; it should only lightly cover the ingredients.
7. To give our okroshka on water with mayonnaise a piquant taste, add freshly squeezed lemon juice.
8. All that remains is to add salt to the summer soup and put it in the refrigerator to cool for 30 minutes.
Okroshka with vinegar and mayonnaise
The second option on how to prepare okroshka with mayonnaise will be of interest to people who love sour soups. The addition of vinegar will give this characteristic piquancy to the dish. Many housewives start preparing classic okroshka with vinegar and mayonnaise with a liquid component, where they initially put finely chopped greens and only then all the other ingredients. We advise you to try both options for preparing this cold summer soup and choose the best one for yourself.
Ingredients:
— Chicken egg — 5 pcs.
— Cucumber — 4 pcs.
— Potatoes — 5 pcs.
— Water — 1.5 l.
— Mayonnaise — 200 gr.
— Vinegar 9% — 1 tbsp. spoon
— Radishes — 5 pcs.
— Sausage — 200 gr.
— Green onions — 1 bunch
— Dill — 1 bunch
Cooking method
1. We start preparing hearty okroshka in water with vinegar and mayonnaise by boiling the potatoes. Rinse the tubers thoroughly and boil without peeling until tender. Then let it cool, peel and finely cut into cubes.
2. Boil chicken eggs hard-boiled, then leave to cool under cold running water. This method will make peeling eggs more convenient. Remove the shell and cut into small cubes.
3. Wash and chop fresh cucumbers and herbs thoroughly. Do the same with fresh radishes.
4. Cut the boiled sausage in the same way as potatoes, cucumbers and eggs - into cubes of the same size.
5. Combine all ingredients in a deep plate or saucepan. Add mayonnaise and vinegar to the okroshka, stir and fill with cold water.
Place okroshka with vinegar and mayonnaise in the refrigerator for 30 minutes and then serve. Bon appetit!
Similar recipes:
Okroshka is a very simple dish, but it has become quite widespread among the Slavs as an excellent cold soup for the summer menu. Wanting to diversify the recipe for this soup, an incredible number of cooking variations were invented, where some components are replaced by others, and the dressing has different interpretations, but must be sour.
Okroshka on water with mayonnaise- this is just one of the new recipes for preparing this dish. Due to the mayonnaise in the composition, it is not recommended to prepare this option often. But this okroshka has a slightly different taste and many prefer it to classic recipes made with kvass or kefir.
One of the secrets of preparing okroshka in water is to properly mix the chopped ingredients with mayonnaise so that lumps do not form.
From this article you will learn:
What you will need for okroshka on water with mayonnaise:
products for okroshka on water
- 1 large fresh cucumber or 2 small ones;
- 2-3 pieces of potatoes (medium size);
- 300 g chicken fillet (can be replaced with boiled sausage);
- 3 chicken eggs;
- several pieces of green onions;
- several sprigs of fresh dill;
- mayonnaise;
- lemon;
- salt, and optionally a mixture of ground pepper.
How to cook okroshka in water with mayonnaise?
Wash the chicken fillet, boil until tender in salted water and chop finely.
chopped chicken fillet
Wash the potatoes and boil them in their skins until tender. Peel and cut into small cubes.
cutting potatoes
Wash the chicken eggs, place them in a saucepan with water, bring to a boil and cook for five minutes. Fill with cold water to cool. Peel the cooled eggs and cut into cubes.
sliced boiled eggs
Wash the fresh cucumber, dry it with a clean towel and cut into the same cubes as the other ingredients.
chopped fresh cucumber
Sort out the green onion feathers and dill sprigs, rinse in running water and finely chop.
chopped fresh herbs
Place all prepared products in a suitable sized container, add salt and pepper.
seasoning with salt and pepper
Add mayonnaise and mix well.
combination of ingredients
Store okroshka with mayonnaise in the refrigerator. To serve, place the prepared ingredients on deep plates and fill with pre-chilled boiled water. Squeeze the juice out of the lemon and add to plates to taste.
ready-made okroshka on water
Bon appetit!
Often we, housewives, in our desire to treat our family with something interesting every time, forget that everything ingenious is simple. For example, if you take a well-known and beloved recipe for okroshka with mayonnaise and slightly modify it, the result will be quite original, and most importantly, tasty. Whatever we put in the cold soup, it will remain refreshing and appetizing - just have time to add more and make sure that there is enough for everyone!
This okroshka with mayonnaise, the recipe for which we offer with a photo for clarity, will appeal to those who are not too worried about their figure and do not count calories.
Ingredients
- Potatoes (non-crumbly variety) – 3 pcs.;
- Boiled meat (any) or boiled sausage – 300 g;
- Hard-boiled eggs – 4 pcs.;
- Fresh cucumber – 3 pcs.;
- Green onions - a large bunch;
- Dill (parsley optional) – 1 bunch;
- “European” type mayonnaise – 200 g;
- Small lemon – 1 pc.;
- Water (filtered) – 1.5 l;
- Salt.
Preparation
- You should start by boiling the potatoes in their skins. Another option for bringing it to the desired condition is baking it in the oven (in foil) or in the microwave. We peel the finished tubers and cut them into cubes of arbitrary diameter.
- The next step is washing the vegetables. There is no need to dry them, because we still make the dish with water.
- Carefully peel the eggs and then chop them finely.
- Next, chop the cucumbers. By the way, if the skin on them is too hard or bitter, it must be trimmed.
- Of course, we also cut the greens, as well as the meat, after boiling it first.
- Place all the ingredients in a common container, season with mayonnaise and mix everything thoroughly.
- Lightly fill the resulting “salad” with cold water, just enough to cover it.
- We chat until the mayonnaise lumps are completely dissolved. After this, pour out the rest of the water.
- All that remains is to acidify our okroshka with water and mayonnaise so that its taste becomes truly rich and rich. For this we need lemon juice.
- Salt our signature dish and put it in the refrigerator for at least half an hour.
Before serving, you can put a pinch of crushed young garlic on each plate. It has a spicy and at the same time very mild taste - just what you need!
Ingredients
- - half a dozen + -
- - 5 pieces. + -
- - 5 pieces. + -
- - medium bun + -
- - medium bun + -
- — 1.5 l + -
- - 1 tbsp. + -
- Mayonnaise sauce - 200 g + -
- Young radish— 150 g + -
- Smoked sausage— 150 g + -
- Sausage - - 20 g + -
Preparation
The second option on how to prepare okroshka with mayonnaise will be taken note by smoked meat lovers. So, in this case, not only “varenka”, but also smoked sausage is placed in a common “cauldron” - for greater satiety and aroma.
Okroshka made with vinegar and mayonnaise is an excellent coolant in the summer heat.
- Let's start cooking a hearty okroshka in water with potato mayonnaise. We wash it, put it in a container with water and cook until it softens.
- In another (or in the same) saucepan, cook the eggs until “steep”.
- We cool the products, peel and chop them.
- After washing the cucumbers and herbs, cut them (into cubes and strips) and place them in a container in which we will mix our dish when it is ready.
- Next is the turn of both types of sausage: it should also be cut into not too large cubes.
- You need to rinse, lightly dry and chop the greens.
- This recipe for okroshka on water with mayonnaise allows the addition of radishes. It is best to cut it into circles, if not too large, but cubes will also be good.
- All that remains is to fill the okroshka with water, add mayonnaise to it and season it with vinegar and add salt.
Okroshka with vinegar and mayonnaise is especially tasty chilled. Therefore, before serving, you need to keep it in the refrigerator for half an hour.
And finally, we offer a rather unusual recipe on how else you can prepare okroshka with mayonnaise. Non-alcoholic beer and shrimp meat will add a slight “craziness” to it, and it will be appreciated.
Ingredients
- Cucumber – 1 pc.;
- Radish – 100 g;
- Fresher green onion – 150 g;
- Boiled shrimp – 50 g;
- Boiled beef meat – 200 g;
- Large egg – 1 pc.;
- Boiled potatoes – 1 pc.;
- Non-alcoholic beer – 0.5 l;
- Mayonnaise sauce – 2-3 table. spoons;
- Salt.
Preparation
- Potatoes, eggs and shrimp should be boiled, cooled and chopped.
- The rest of the products - wash and cut.
- Shrimp meat, if large, is also finely chopped.
- We put all this deliciousness in one saucepan, fill it with beer and give it a mayonnaise taste.
- All that remains is to add salt and cool.
This unusual okroshka with mayonnaise, which we suggest preparing according to the recipe with the photo, will do honor to any housewife and add variety to the usual menu. We recommend you try it!
Okroshka relate to cold soups and therefore it is more associated with summer. When it’s hot outside, what could be tastier than cool okroshka, which perfectly cools our body.
Usually we open the summer season by preparing okroshka, and this happens on the May Day holidays.
I once asked my husband: “What do you associate okroshka with?” He replied that it was spring, because there were radishes there. And when there are no radishes, it’s hot. It turns out that there are several associations with this dish, and the only difference is the presence or absence of radishes.
Prepare okroshka using kvass, whey, skim milk and mayonnaise. It is with mayonnaise that we love to cook and eat this delicious dish.
This recipe adds sausage, but sometimes I add chicken instead of sausage. It also turns out tasty and satisfying.
I can immediately warn you that preparing okroshka is not a quick process, so you need to find at least 1 hour to prepare it. This is due to the fact that the egg and potatoes need to be boiled and cooled.
Initial products.
Our dish has the following composition: boiled sausage, potatoes, egg, cucumber, radish, dill, parsley, green onions, mayonnaise, mustard, black pepper and salt.
Step-by-step preparation with photos of okroshka with mayonnaise.
1. Boil the ingredients.
We start preparing okroshka by boiling eggs and potatoes. Cooking eggs and potatoes are strikingly different in their method.
To cook eggs, prepare water as follows: pour water into a saucepan and place on high heat. As soon as the water boils, add 1 tablespoon of salt and 1 teaspoon of vinegar essence (70%) to it, and then carefully lay in the eggs. I place them one at a time in a tablespoon, apply them to the side of the pan and immerse them in water. This method of immersion will help prevent the shell from splitting.
Add salt and vinegar to the water so that if you have a cracked egg, the white will not leak out of it and you will not lose the product.
As soon as the water boils, reduce the heat to medium and continue cooking for 15 minutes.
Boiling potatoes is very simple. Pour water into the pan and put it on fire. As soon as the liquid boils, add 1 tablespoon of salt, stir and lower the potatoes one by one. Be careful not to scald yourself when adding the product.
From the moment the water and potatoes boil, cook them for 20-25 minutes. We check readiness by piercing the potatoes with a knife. If the knife enters the potatoes freely, then they are ready.
2. Slicing vegetables, onions and herbs with photos.
Before slicing, rinse the radishes and fresh cucumbers well in warm water, shake off the liquid and begin processing.
We cut off the tails of radishes and cucumbers. Then we spread the ingredients into longitudinal layers 0.5 cm thick. For ease of slicing, I put the side parts to the sides, and put the even middle parts in a stack. Then I spread this stack into bars, and only then cut them into squares. The thickness of the bars and cubes depends on how you like to feel the food in the dish.
For example, my husband loves it when all foods in salads and cold soups are finely chopped. He says that in this case, the taste of all the ingredients is felt.
Set the chopped radishes and cucumbers aside. Let them wait their turn, and in the meantime we will take care of the greens. We wash it in cool water. Cold water will invigorate the greens and give them elasticity. We also shake off the liquid and the mixture into pieces.
After the green onions, parsley and dill are chopped, we will proceed to their further preparation.
Pour chopped green onions, parsley and dill into a separate bowl. Add 1 tablespoon of salt.
Add 1 teaspoon of ground black pepper to the greens and salt and mix everything well. The next stage of preparation may surprise you a little, because... in it we will use a masher, which we use to crush mashed potatoes.
So the essence of this method is that we need to crush the greens well, but not crush them into mush. We need this so that our greens do not float on the surface of the finished dish, but harmoniously combine with all the ingredients.
After the juice appears lightly on the surface, the process can be paused and the greens set aside.
3. Slicing sausage, potatoes and eggs.
The eggs and potatoes are cooked. Now put them in containers with cold water and cool for 15 minutes. During the cooling process of the ingredients, you need to change the water several times. Because the water is heating up, and we need to keep the water cold.
The sausage could have been boiled beforehand, but lately I’ve been making regular okroshka, not boiled, because... the dish does not stay in the refrigerator for more than two days and no negative processes were observed. If you use meat instead of sausage, then you need to boil it, cool it on a plate and only then use it in cooking.
The mechanism for cutting: sausages, potatoes and boiled eggs is the same as for radishes. We take the products, first we spread them into layers of the required thickness (I cut them into 0.5 cm pieces). Then cut into bars and cubes.
4. Collect okroshka.
All the ingredients are prepared, it’s time to start assembling the okroshka. First, sliced cucumbers and radishes will go into the pan. Secondly, add potatoes, eggs and sausage. Well, greens start third. Mix all ingredients carefully.
When adding salt in the final process, be very careful not to over-salt the dish. First, add half of the norm, taste, and then, if necessary, add more salt.
Add mayonnaise and mustard, mix and start adding water.
Water, in this case, should be boiled and cooled. But since I live in a village, and our water comes from a well, i.e. pure without any impurities, then I don’t boil it, but simply add it from the tap.
Liquid should be added to the finished mixture gradually so that there are no lumps. Pour 300 grams of water into a saucepan and mix well. Then I add another 300 ml of water and mix well again. The third time I pour out all the remaining water.
The liquid must also be added carefully, until the consistency of the dish is desired.
Before putting the okroshka in the refrigerator for infusion, check the dish for salt, pepper and do not forget to add 1 teaspoon of vinegar essence. If everything is normal, then let your okroshka rest in the refrigerator for 30 minutes.
Delicious okroshka with mayonnaise is ready!
Bon appetit!