Okroshka on the water

Ingredients for cooking okroshka on the water

Products for soup:

  1. Ham 300 grams
  2. 5 eggs
  3. Potato 300 grams
  4. Radish 200 grams
  5. Cucumber 300 grams
  6. Green peas (canned) 200 grams
  7. Green onion 30 grams
  8. Parsley 30 grams
  9. Dill 30 grams
  10. White vinegar 9% 2 tablespoons (for eggs)

Soup dressing:

  1. Sour cream 250-300 grams
  2. Mustard 1 teaspoon
  3. Purified water 1 liter
  4. 1/2 teaspoon salt
  5. Ground black pepper 1/2 teaspoon
  6. Citric acid or freshly squeezed lemon juice to taste
  • Main ingredients: Ham, Potato, Cucumber, Radish, Sour Cream
  • Serving 8 servings
  • World Cuisine


Kitchen scale, Teaspoon, Tablespoon, Stove, Deep pan - 2 pieces (each 4 liter capacity), Deep pan cover, Small pan (2 liter capacity), Kitchen brush, Refrigerator, Table fork, Skimmer, Bowl - 6 pieces , Tin can, Colander, Paper kitchen towels, Kitchen knife - 2 - 3 pieces, Cutting board - 2 - 3 pieces, Ladle, Deep plate

Cooking okroshka on water:

Step 1: prepare the water.

First of all, we prepare purified water. Pour it into a small saucepan, put on medium heat and simmer for 2 - 3 minutes.
After that, remove from the stove, cool to room temperature and rearrange in a cooler place: basement, cellar or refrigerator. Since the dish is summer, the liquid must be completely chilled!

Step 2: prepare the potatoes.

At the same time, we wash the potatoes with a kitchen brush. Then we transfer it to a deep saucepan, fill it with ordinary running water so that it is higher than the level of tubers by 10 to 12 centimeters, and put on medium heat.

After boiling, cook the jacket potatoes 20 - 25 minutes. After the required time has passed, we check its readiness with a table fork. In turn, we introduce its teeth into each tuber, if they enter without pressure, the vegetable is ready. Using a slotted spoon, transfer the potatoes to a bowl and cool to a command temperature.

Step 3: prepare the chicken eggs.

At the same time as potatoes, we prepare chicken eggs. Put them in a deep stewpan. There we add a couple of tablespoons of salt, pour in 9% vinegar and cold running water, the liquid should be higher than the product level 5 - 7 centimeters.

Then put the stew-pan on medium heat and after boiling, cook hard-boiled eggs 10 - 12 minutes. Then we transfer them to a bowl filled with ice water, and cool.

Step 4: prepare the rest of the products.

While the boiled foods are cooling, we are engaged in the preparation of the remaining important ingredients. Using a can opener, open a jar of peas, drop its contents into a colander and leave it on it 5 - 6 minutesto drain the remaining marinade. Then transfer the peas into a separate bowl.

After that, we cut the roots of green onions and radishes, the tips on both sides of the cucumber, and remove the stems from parsley and dill. Then thoroughly rinse them under a stream of cold running water.
Dry the vegetables with paper kitchen towels and transfer to a deep bowl. With greens, we shake off the excess liquid, put them on a cutting board in turn, finely chop and lay them in separate bowls: onions in one, parsley and dill in another.
Next, add a pinch of salt to each, mix it with greens with clean fingers and leave the herbs in this form until use. During this time they will start fragrant juice.
We also put ham and all the products that will be needed for dressing on the kitchen table.

Step 5: prepare okroshka on the water.

After the eggs and potatoes have cooled, you can proceed to the final stage of cooking the soup. Remove the peel from the potatoes, put it on a cutting board and cut into cubes.

From the ham, remove the food sheath and cut it the same way.

We send these slices into a deep pan with green peas.

Following them, we grind cucumbers and peeled chicken eggs.

Radish shred in half rings or quarters.

And we shift them into a bowl with the rest of the products along with dill, parsley, and green onions.

We season the mixture of chopped foods to taste with salt, black pepper, sour cream and mustard.

Using a tablespoon, mix everything thoroughly until smooth. Next, put chilled water on the table, add citric acid or freshly squeezed juice of this citrus to it to taste, mix everything and pour the resulting liquid into an almost ready okroshka.
Cover the pan with a lid and refrigerate 30 minutes - the dish must be insisted! Then, with the help of a ladle, pour the fragrant, cold soup into deep plates and serve it to the table.

Step 6: serve okroshka on the water.

Okroshka on the water is a summer soup, which, after cooking, is insisted and served cold. As a complement to this dish, you can offer bread slices and optionally an additional portion of sour cream or mayonnaise. Enjoy it!
Enjoy your meal!

Recipe Tips:

- instead of sour cream, you can use water mixed with kefir in a ratio of 1: 1;

- replacement for green onions - onions;

- if desired, ham can be replaced with boiled beef, as well as boiled sausage;

- very often, before cutting, remove the upper hard layer of the skin from cucumbers and radishes.