Winter okroshka with chicken and pickles. Winter okroshka with frozen cucumbers

The universal seasoning “Okroshka for the winter” is used not only for its intended purpose. Fragrant mixture can be added to salads and even sauces.

To prepare okroshka seasoning for the winter, you will need:

• Cucumbers (overgrown vegetables can also be used) - 350-400g.
• Horseradish - 200g.
• Dill (not young, since the tougher adult stems in the preparations are more fragrant) - 300g.
• Salt - 150g.

Not all housewives know how to choose horseradish at the market. Choose a root vegetable that is clean, without signs of damage: stains, cut out damaged areas. Horseradish should be firm, but not dry, with a smooth, light surface and white flesh. The optimal length of ripe horseradish is 20-25 cm.

You can prepare okroshka for the winter like this:

Peel the cucumbers and remove seeds if you are using overgrown ones. Grate the pulp using a grater (large).

Grind the horseradish root using a meat grinder. Many people are afraid of the pungent smell. This can be easily avoided. You need to put a new, whole plastic bag on the outlet hole in the meat grinder. Use a tight rubber band to secure the bag so that the smell does not spread. When the rhizome is twisted, all you have to do is remove the bag with the vigorous contents.

Horseradish in the preparation is not only spicy. It contains more vitamin C than lemon and kiwi. Grated horseradish in winter okroshka - excellent natural remedy prevention of influenza and other viral infections. Naturopaths say just one spoon a day grated horseradish- effective protection against harmful bacteria.

Finely chop the dill. In preparation for the winter aromatic greens share yours essential oils with horseradish and cucumbers.

Mix all the okroshka ingredients well and add salt. Store the seasoning in the refrigerator. There is no need to use salt when preparing okroshka or other dishes, since the mixture is sufficiently salty. In winter, all you have to do is chop potatoes, eggs, meat or sausage, pour kvass over everything, and add seasoning to taste.

Let the prepared cold soup stand for 10 minutes so that all the ingredients bind to the kvass.

Delicious ideas

The union of horseradish, dill and cucumbers is a unique company. Add kvass - get the base of okroshka, mix with tomato sauce- you will get a spicy sauce for meat. Jellied piglet goes perfectly with such spiciness,

Calories: Not specified
Cooking time: Not specified

They write about okroshka on the website from year to year, describing in detail all sorts of options her preparations. But, despite the enormous experience gained over all this time, the intransigence of okroshka fans still impresses us, discovering more and more new options for its preparation.
If previously okroshka was prepared only in the summer, now it has begun to appear more and more often on cold days. But in order to save money on preparing okroshka in winter period time and do not waste time on expensive fresh cucumbers, wise housewives their fruits are frozen for future use. This is exactly the version of winter okroshka that I will tell you how to prepare. After all, a frozen summer cucumber is still better than its tasteless greenhouse counterpart grown on who knows what.
In addition, I would like to note that to prepare such okroshka you can use frozen radishes, green onions, dill, and parsley. If you have such products, then you can safely use them for this dish.



- boiled potatoes in uniforms – 5 pcs.,
- boiled chicken eggs– 5-6 pcs.,
- smoked chicken leg– 1 pc.,
- doctor's sausage – 300 grams,
- frozen fresh cucumbers – 5 pcs.,
- green onions - a bunch,
- frozen dill – 3 tbsp.,
- sour cream – 500 ml,
- mustard – 3 tbsp.,
- citric acid - to taste,
- salt - to taste.

Recipe with photos step by step:

Cut the doctor's sausage into cubes of approximately 7-8 mm.




Rinse the smoked chicken leg under running water and dry. Then remove the peel, it is not needed in the dish, separate the meat from the bones and cut it in small pieces. Don’t throw away the remaining bones; you can use them to make broth, which you can use to stew vegetables or make soup.




Peel the cooled boiled chicken eggs and cut into cubes.




Peel the cooled boiled potatoes and also cut into cubes. Cut all products into approximately the same size, 7-8 mm.






Green onions wash, dry and finely chop.




Place all products in a 5 liter saucepan. Add frozen fresh cucumbers and dill there, which do not need to be defrosted first; they will thaw themselves in the okroshka. Also pour sour cream and add mustard.




Pour drinking boiled chilled water over all products, season the dish with salt and citric acid. Mix everything well and place in the refrigerator to cool for half an hour.




After which you can serve it to the table. But if you want to use it immediately after cooking, you can put a few ice cubes in a plate to cool.

Vegetables

Description

Ingredients

Steps

First, let's collect on the work surface all the ingredients we need to create the workpiece. All of them can be grown independently and collected in your own garden. Of course, only such a preparation will be as healthy and natural as possible. You can also purchase all the products, but before further processing they must be thoroughly washed, or better yet left in cold water for a while.



Pour the dill into a colander and rinse thoroughly in cold water, sorting the branches with your hands so that they are all well washed. We leave the dill in the same colander until it dries completely; you can also spread the greens on a dry and clean kitchen towel: this way they will dry much faster. Grind dry and clean dill as shown in the photo. For okroshka it is advisable to use only the thinnest branches; it is better to remove the stems.



Cucumbers can even be temporarily immersed in cold water, changing it periodically. This process will make vegetables even more elastic and crunchy. Washed cucumbers must be dried or simply wiped with a paper towel. Next, you need to cut off the dense ends of each fruit, and also cut the cucumbers small cubes.



We also wash the ripe young radishes in cold water, remove the tails and dense tops, then cut the fruits into small cubes to match the cucumbers.



The onion feathers can be simply wiped with a damp, clean cloth, then it also needs to be finely chopped into rings. In a deep bowl, you need to combine all the crushed products and mix them so that the pieces of ingredients are distributed evenly in the workpiece.



Select clean, dry and preferably new plastic bags for storage, distribute the prepared vegetables and herbs among them, remove the air and close carefully. On top of the bag you can place a plate with an inscription about the composition of the freeze and the time of its creation.



We put the bags in the freezer, where they will be stored until use. Use frozen vegetables It’s very simple: just pour boiling water over them for a while before starting cooking. Preparing okroshka for the winter at home is completed.



Bon appetit!

For the recipe with photos, see below.

This recipe is dedicated to everyone like me. For the winter okroshka recipe, many thanks to my mother, who fed it to me and shared the recipe. Why winter okroshka? Because it is adapted to winter products, or rather the lack of freshly grown vegetables. In winter it is very problematic with fresh vegetables, especially for those who are used to eating homemade delicious cucumbers and radishes from the garden. So, let's prepare winter okroshka!

Winter okroshka - recipe

To prepare a delicious cold soup (even in winter I love to enjoy okroshka), we will need:

• 3 hard-boiled eggs;
• 2 medium potatoes;
• boiled chicken meat 300 g;
• 2-3 pickled cucumbers;
• ½ onion;
• dried dill;
• salt and pepper to taste;
• 1 liter of kefir;
• juice of 1 lemon;
• some water.

Instead of chicken meat, you can put in winter okroshka doctor's sausage. My favorite way to prepare okroshka is. If you like to fill okroshka differently (white bread kvass or acidified water with sour cream/mayonnaise), then please. The taste will not be affected by this

The winter okroshka recipe is great not only for winter, but also for spring. At this time, there are no vegetables yet, but wild garlic appears, which can be successfully added to our soup. If you are growing edible greens in the window all year round, then instead of dried dill, add fresh green onions and dill to this okroshka recipe.

On coarse grater grate eggs and potatoes, as well as pickles. Chop the onion very finely and pour boiling water over it to remove the bitterness. Cut chicken meat or doctor's sausage into cubes.

Place everything in a deep saucepan and pour in kefir, salt and pepper to taste. Add a little water and squeeze the juice of one lemon. Mix everything and let stand covered for about an hour to let the okroshka brew.

I like okroshka to be sour, so I put a lot of acid ( lemon juice or apple cider vinegar). If you don’t like sour okroshka, then you can omit the lemon at all or reduce the volume of juice by half. Serve winter okroshka with black bread and eat it wrapped in a warm blanket. Bon appetit!

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You can prepare a winter version of okroshka only if you have frozen greens and cucumbers for future use in the summer. Otherwise you will have to prepare it from fresh products, which in winter time years are very expensive, and besides, they contain a lot of nitrates.
Recipe contents:

Okroshka - traditional dish national Russian cuisine. It is mainly prepared in the summer, when the bright sun is shining outside the window and the heat is sultry. But many families like to cook it in other seasons of the year, for example, in winter. And to make it less expensive, wise housewives freeze cucumbers and herbs for future use. Then the taste and aroma of okroshka gives a piece summer days. Without having such strategic reserves okroshka will never turn out tasty in the winter, since greens do not add flavor, and store-bought greenhouse cucumbers have no taste.

What do you season okroshka with?

You can fill okroshka with many liquids. The most common and banal option is chilled drinking water. To make the dish more satisfying, season it with any meat broth. There are also options for okroshka made with kefir, whey, kvass, birch sap, vegetable broth, cucumber pickle, yogurt or sparkling mineral water.

What kind of meat is used for okroshka?

Meat for okroshka can be of any variety, boiled or fried. You can combine several of its types. For example, game and poultry, turkey and grouse, pork and veal. They also add smoked meats and sausages to the okroshka. By the way, sausage can be not only boiled, but also smoked or dry-cured. In addition, you can use leftover meat from a variety of dishes.

• Calorie content per 100 g - 62 kcal.
• Number of servings - 10
• Preparation time - 20 minutes for cutting food, plus additional time for boiling and cooling food

Ingredients:

• Potatoes - 4 pcs.
• Eggs - 5 pcs.
• Doctor's sausage - 350 g
• Smoked chicken leg - 1 pc.
• Frozen cucumbers - 3 pcs.
• Frozen dill - 3 tbsp.
• Mustard - 3 tbsp.
• Green onions - bunch
• Sour cream - 500 g
• Salt - 1 tsp. or to taste
• Citric acid- 1 tsp. or to taste

Preparing a winter version of okroshka