Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. The broth can be used chicken or beef. In this recipe, chicken is preferable, it turns out to be lighter and fragrant. If you take the finished broth, make sure that it is without salt and a strong shade of spices, otherwise it will be difficult to control the taste of the dish.
Boiled sausage take high -quality, dense texture, without noticeable interspersed fat. Suitable «Doctoral», «amateur» or «milk», with it the taste will turn out to be soft. Store the sausage in the refrigerator until the cutting. So she better keeps the shape and is easier to cut with neat cubes.
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Step 2
Rinse 4 chicken legs under cold water. Place at least 2 liters in a pan and pour 1.5 liters of filtered cold water. Put on strong fire and bring to a boil. As soon as the foam appears, remove it with a spoon or a slotted spoon, this will improve the taste and transparency of the broth.
Reduce the fire to a minimum, cover with a lid and cook for another 30 minutes. 5 minutes before the readiness, add a teaspoon of salt and several peas of pepper at will, but do not overdo it — the broth should remain neutral.
At the end of cooking, remove the pan from the fire, leave the lower legs in the broth for 10 minutes, so the meat will become softer and juicy.
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Step 3
Boil potatoes in the uniform until soft. To do this, select 3 medium potatoes of white or yellow variety. Wash well with a brush under running water without cleansing the peel. Put in a pan, pour cold water, bring to a boil. Cook over medium heat for 20–25 minutes (time depends on the variety) until soft, readiness to check with a knife: it should easily enter the tuber. Drain the water, cool the potatoes at room temperature or under a stream of cold water. After complete cooling, peel.
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Step 4
Cut the peeled potatoes with medium -sized cubes. The optimal size is 0.5-0.7 cm. Try to cut carefully so that the pieces are the same in shape and do not crumble. Put in a deep bowl, it should be large enough to conveniently mix all the ingredients in the future.
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Step 5
Boil the eggs screwed. To do this, pour 3 eggs with cold water in a small pan so that the water covers them completely. Put on medium heat, bring to a boil. As soon as the water boils, reduce the fire to the minimum and cook exactly 9 minutes — this will provide a dense yolk without a bluish border.
Put the eggs into a bowl with cold water or under a stream of running water, so they cool faster and will be easier to clean the shell.
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Step 6
Peel the eggs and cut into cubes. Try not to crush the yolk — it is better to use a sharp knife. The cutting in size should correspond to the potato. Add eggs to potatoes to a bowl.
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Step 7
Cut cucumbers with small cubes. If the skin is too dense or bitter — cut it with a knife. Cut the cucumbers along 2-4 parts and cut with neat cubes of 0.5 cm. Add the cut to the rest of the ingredients.
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Step 8
Radis also cut into small cubes. If desired, you can clean the peel if it is rough or too acute. Cut into cubes of the same size as the rest of the products. Add to the total mass.
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Step 9
Clean the sausage from the shell. Cut 200 g of sausages with cubes 0.5–0.7 cm. This is especially important: if the pieces are larger, the sausage will be knocked out in the texture. For uniform cutting, cool the sausage before cutting at least 30 minutes. Do not use smoked or too salty sausage, it will spoil the taste and break the balance of okroshka. Add to the total mass.
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Step 10
Remove chicken legs from the broth. Get out the meat with a slotted spoon and let cool. It can be used for other dishes.
Strain the broth through a small sieve or gauze in a clean container. Completely cool at room temperature.
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Step 11
Finely chop your favorite greens and add to the rest of the ingredients. Rinse dill, dry with a towel or in a salad dryer. Cut as smaller as possible.
Add to a bowl with chopped products. Mix everything carefully with a spoon or hands in gloves. Try for salt — perhaps the sausage is already enough salty, and you do not need to add more salt.
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Step 12
Lay the mixture along the porous plates, pour the cooled broth so that it completely covers the contents of the bowl. Put 1 tablespoon of sour cream — it will add softness and light sourness. Can be replaced with low -fat kefir.
Mix and remove the homemade okroshka on the broth in the refrigerator for at least 20-30 minutes — so the taste will become harmonious, and the soup — the most cooled as possible.
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Step 13
Homemade okroshka in the broth is ready. Mix before serving. Decorate with greens or half a boiled egg on top. Serve with a slicer of rye bread. The dish turns out to be truly summer: light, cooling but at the same time nutritious due to the broth. A great option for lunch on a hot day is without excess severity, but with a rich taste.
Bon appetit!
📌 And if you want to try something new, look at our selection other okroshka recipes — With a photo, video and different cooking options!
