With the onset of hot summer days hash on yogurt becomes probably the most popular dish. Easy cold soup perfectly quenches not only hunger, but thirst. It is not too high-calorie, so you can safely eat the dish without worrying about her figure. Among its advantages meals include, firstly, the speed in cooking and secondly, the availability of products. All the ingredients are not very expensive and all year sold in stores.
So hodgepodge of yogurt can be done at any time of the year. The main thing - is to find a suitable recipe, because there are so many they: are added to the soup meat, sausage, chicken and so on. Let us together with you look at the subtleties and nuances that should pay attention to when preparing meals.
Summer soup with boiled sausage
Want to make a hodgepodge of yogurt? We offer the most basic recipe. The soup can be prepared with the addition of chicken or beef, but we will take a more economical product - cooked sausage.
Ingredients:
20 grams of green onions
one large or two small cucumber
four potatoes
15 grams of parsley
Three chicken eggs
100 grams of cooked sausage
black pepper (ground) - optional
tablespoon of vinegar usual
salt - to taste
200 milliliters of yogurt average fat content
0, 5 cups of boiled and cooled water
Cooking method:
Appetizing hodgepodge of yogurt can be made on the mineral water, but it's a completely different recipe. To prepare the dish, bring to boil ordinary water, and then cool it. And in the meantime, boil the eggs in one pot and the other - the potatoes without peeling it from the skin, that is, "in uniform". Feathers green onions chop with a knife into thin rings, and sausage and cucumber - cubes.
When the eggs and potatoes are ready, they cool, then peel and cut into small pieces. Parsley chop as finely as possible. Now Put all ingredients in a saucepan, cover with yogurt, water, and then to your taste, enter the vinegar, salt and freshly ground pepper. Prepare summer soup can be different: some like very finely chopped products, while others are somewhat larger. Every housewife arrives at its discretion.
Okroshka kefir should be insisted for a while, then the taste will be more intense. So put the dish in the fridge and wait. I think this recipe is accustomed in every home, especially with the onset of spring and summer. By the way, vinegar can be replaced with freshly squeezed lemon juice, sour - the result will be the same.
Unusual hash with egg yolks, butter and yogurt
Surely this recipe is a stranger to you. Now, not every woman was trying to cook hodgepodge with yogurt and fresh egg yolks, whipped with vegetable oil. But, believe me, even if it does not sound very appetizing, actually it turns out a kind of dish, but undeniably delicious. Try it! Cooking Time - 40 minutes.
Ingredients:
For 4 servings you will need:
3-4 fresh garlic cloves
salt
1 bunch dill
2 bunches of parsley
1 cucumber
pint fat yogurt
2 egg yolks
2 tablespoons vegetable oil
1 tablespoon melted butter
4 tablespoons of ground hazelnuts
1-2 tablespoons lemon juice
ground black pepper
dill sprigs for decoration
Cooking method:
Clear guidelines on how to cook a delicious summer okroshka with kefir, there is still no. In this case, the procedure itself is interesting slicing products. The fact that some chefs in favor of the fact that all the ingredients you need to cut large pieces, while others, on the contrary, believe that the dish is a much tastier if they are crushed. Whatever it was, let's look at the second recipe.
Peel garlic cloves, coarsely chop and mash to a pulp with a small amount of salt. Rinse the dill and parsley, dry and chop. Fresh cucumber clean brush under running water, pat dry, then cut in half, spoon, remove the seeds and cut the flesh is very small cubes.
Kefir whisk in the foam with the addition of egg yolks, oil and butter. Add garlic porridge, greens, diced cucumber and hazelnuts. By the way, if you can not find fresh garlic, you can prepare a dish using dried granulated product.
Salad season with plenty of lemon juice, salt and pepper. Before serving salad much cool and add a few ice cubes. Garnish with sprigs of dill. If you love okroshka with kefir, experiment, using one or the other recipe. After all, every dish is good in its own way, it remains only to find "their".
Okroshka "colored" with beets on kefir
Many are accustomed to cook a cold soup solely on the serum. Some instead add boiled water, or mixed with sour cream or mayonnaise. We, in turn, offer to make a delicious beet okroshka with kefir. Because of this vegetable dish has a beautiful slightly pinkish color, well, taste - beyond praise.
Ingredients:
bunch of fresh dill
small boiled beets - one piece
30 grams of green onions
Three boiled eggs
100 grams of fresh cucumbers
the same amount of radishes
cup fat yogurt
salt and sugar - to taste
citric acid - optional
Cooking method:
Okroshka on kefir - a very light dish that can be eaten in large quantities, and did not get enough of them. Of course, to cook soup in the summer is not the slightest work, because all the vegetables available in the market. Just keep in mind that cucumbers, bought on the market at the grandmother can be quite bitter. In this case, be sure to remove the pre-peel them to subsequently ruin okroshka with kefir.
Are you ready to start? Then start cooking with the simplest: chop as finely as possible green onions and dill. Then shift them to the pan, season with salt and mash with a fork. Beets and eggs should be boiled in advance. Note that the vegetables are cooked for at least 60 minutes, so correctly calculate the time. Otherwise it may happen that a hungry family members have come to the table, and the hash on yogurt will only in the long term.
So when food is cooked, soak them in cold water, so they have cooled. Then remove the egg shell and cut them into cubes and cleaned beets grate on medium grater. Now it was the turn of cucumbers and radishes: chop them into not too large pieces. Then combine the ingredients in a bowl with greens and onions, the bay of yogurt. Optionally you can add two or three pinches of salt and citric acid to taste. This recipe, as you can see, excludes the use of boiled potatoes, but this dish also has a right to exist.
Okroshka based on mineral water and yogurt
Have you ever tried to make okroshka on kefir with mineral water? If not, then it's time to test and this recipe. For spring-summer season should be well prepared, because with the onset of hot weather you want something light and cool. Therefore, vegetable soup will be a perfect dish. In addition, it is incredibly easy to prepare - just what makes that chop and mix - and the food is absolutely cheap.
Ingredients:
Three major boiled potatoes
500 milliliters of yogurt (we recommend to buy the average fat content of the product)
one liter of mineral water srednegazirovannoy
one cucumber
100 grams of beef (it should first boil)
20 grams of green onions
two eggs (pre-cooked)
half cup sour cream
60 grams of radish
salt - to your taste
dill
half a lemon
Cooking method:
Many housewives are added to the dish "Doctor's" sausage, but we decided to move away from the usual canons, replacing it with boiled beef. To prepare a hodgepodge, to begin chop the onion and dill or parsley, depending on what herbs put in a dish. Mix the above products with a little salt, sprinkle everything with lemon juice.
Pre-cooked and peeled ingredients - eggs and potatoes - cut into cubes not too large. Likewise treat radishes. As for the cucumber, then it can be a grate or chop sticks. How to cook a cold vegetable soup, it's up to you! Now the "stretch" the meat into small hands or cut fiber strips. You're just a little bit: Stir the sour cream in a liter of mineral water and yogurt, so they were completely dissolved. The resulting mixture and pour a little salt products. Bon Appetit!
As you can see, to cook hodgepodge quite difficult even for a person who has never stood at the stove. So go for it! Rejoice yourself and loved ones this easy and delicious cold soup - a classic dish of the hot summer.
