How to cook okroshkaair temperature, the more the body requires. Women at the same time switch to fruit salads filled with yoghurts, but you cannot feed the head of the family so lightly. There remains one, but a win-win option: okroshka. Both tasty and healthy, and most importantly - fast. There are a great many options for this dish, but there are also little secrets. For example, everyone knows that okroshka is unthinkable without dill and green onions. But here's the secret: in order for the dish to turn out especially juicy and aromatic, finely chopped greens must be seasoned with salt and pepper, and then thoroughly grind with a pestle or a simple metal or wooden spoon. Feel the special perfume of the village? Let's start the main program: washed a few cucumbers, preferably just from the garden, but most importantly - young and crispy. Some people like to peel them off: they say, sometimes it is too hard. But there is one more little secret, and the hostess will help to realize it ... Yes, an ordinary grater. On a coarse grater we rub two or three cucumbers, we do the same with red radish, also of a very hard consistency. The vegetables gave their juice and aroma to the resulting crumb - appreciate how the taste of okroshka was enriched in the end! (By the way, leave some radishes and a couple of dill sprigs for later, they will still come in handy.) Eggs are another invariable attribute of the classic Russian okroshka. It would be nice to get home, fresh from the chicken, but sometimes it takes up to hundreds of kilometers from the city to the nearest village. But here, too, there is a little secret: boil the eggs not hard-boiled, but in a bag. Then the protein remains tender, and the yolk will give okroshka a delicate taste and a delicate yellowish tinge. Perhaps, we could stop at this, but the men in my family definitely demand to add meat to okroshka. They especially love boiled veal, cooked the day before or simply chilled in advance. True, in the conditions of a century of high speeds, I, like most modern working women, can find so much time for cooking okroshka only on weekends. The situation is saved either by quickly boiled chicken breasts or boiled sausages.
But once the house was neither one nor the other, butrun to the store because of the generous rain was corny laziness. Thus, one more secret of okroshka was born: finely chopped smoked sausage (excluding raw smoked varieties) or the smoked ham in the okroshka look more advantageous than ever. The small business remains to be filled. When I make okroshka for myself, I add kefir to our meat and vegetable magnificence. Vigorous mustard, sometimes - black pepper compensates for the lack of acuity. But in a large family, this option is an eternal reason for disputes: someone does not tolerate kefir, someone loves thinner, to whom do you need kvass or ... mayonnaise. Therefore, now I do not mix okroshka, everyone is able to control this process. The result is amazing: everyone is happy, and banal okroshka turns into a huge number of original and amazingly delicious dishes.
