Okroshka is an excellent first course, especially in hot weather. There are incredibly many options for preparing okroshka; I offer my own version, which, in addition to the usual ingredients, uses boiled chicken meat.
Preparing okroshka with chicken using kvass will not take much time if you boil the necessary ingredients in advance. Okroshka turns out tasty and quite filling.
Let's prepare the products according to the list.
Boil the chicken fillet in salted water for 20-25 minutes, then cool.
At the same time, let the potatoes cook without peeling them. Let the boiled potatoes cool too.
Boil the eggs hard, then cool in cold water.
Cut the cucumber and radish into small cubes. If the cucumber has a rough peel, peel it.
Peel the cooled potatoes and cut the potatoes into small cubes.
Cut the shelled eggs and cooled chicken meat into small cubes.
Place the chopped ingredients for okroshka in a salad bowl. Add chopped herbs (onion and dill) and mix. The base for okroshka is ready, put it on plates. Then everyone individually salts it to taste and pours in kvass, depending on how thick the okroshka they prefer.
Delicious okroshka with chicken on kvass is ready. Season the okroshka with sour cream or mayonnaise. For lovers of vigorous okroshka, I recommend adding mustard and horseradish. Bon appetit!
If nutritionists developed a diet based on sausage and kvass, okroshka would firmly take its place on the menu for breakfast, lunch and dinner. Well, until such diets were invented, okroshka can hardly be considered a dietary dish. On the contrary, a significant proportion of fast carbohydrates and fats in classic okroshka can negatively affect metabolism. You can correct the situation with the help of a recipe - replace kvass with kefir, and sausage with chicken breast. The calorie content of the dish will be noticeably reduced, and white meat along with egg whites will be an excellent source of proteins for building muscle mass.
Okroshka with chicken breast on kefir
Ingredients:
Kefir 2.5% – half a liter
Chicken breast – 150 g
Radishes – 4-5 pcs.
Eggs – 3 pcs.
Cucumber – 2 pcs. Green onions – 1 bunch
Cilantro – 1 bunch
Dill – 1 bunch
Parsley – 1 bunch
Lemon - half
Mustard – 1 tbsp. spoon
Number of servings: 3
Recipe:
- Boil chicken breast in boiling water. Cooking time is about 20-30 minutes.
- Boil the eggs hard. Five minutes in boiling salt water will be enough.
- Wash and dry the greens and cut them. Add salt and rub with a spoon.
- Wash the garlic, divide into slices and cut. Cut the cucumber and garlic into cubes.
- Separate the whites and yolks, cut the whites into small pieces.
- Grind the yolks with lemon juice and mustard.
- Mix all ingredients together. Place on plates, pour in kefir and serve. Okroshka with chicken breast is ready. Bon appetit!
Nutritional value per serving
Okroshka cooked with chicken is an easy and healthy dietary dish! Choose the best recipe!
Each housewife has her own favorite recipe for preparing a popular dish, but I still want to offer you an original and win-win option - okroshka with chicken on kefir. Unlike traditional okroshka with sausage, this option will be healthier. Kefir can be used at any fat content, just keep in mind that full-fat kefir (2.5-3%) is quite thick and you may have to dilute the okroshka with water. The lower the fat content of kefir, the thinner it is.
- 200 g radish,
- 1 fresh cucumber
- 2-3 chicken eggs,
- 250 g chicken meat,
- 4 potatoes,
- a few sprigs of greenery,
- kefir,
- salt,
- spices,
- lemon juice (acid).
First, put the potatoes, chicken eggs and chicken to boil. You can take fillet, breast or any parts of the chicken. The broth can be used to make soup or porridge. Wash fresh radishes, cut off the tails, cut into small pieces or slices.
Wash a large fresh cucumber or a couple of small ones and trim the ends. Check that the cucumbers are not bitter. Cut into small cubes.
Peel the boiled chicken eggs and cut into cubes. All cuts should be approximately the same size.
Divide the boiled fillet into small pieces with your hands or cut with a knife.
Cool the boiled potatoes for okroshka with chicken on kefir, remove the skins and cut into small cubes.
Rinse fresh herbs and dry with a towel. You can do the following with green onions - chop them finely, pour them into a plate and add a little salt. Grind until the onion releases juice. In this form, add it to the pan with okroshka.
Place all chopped ingredients into a saucepan and stir. Try the okroshka, add salt and spices to taste. Season okroshka with chicken with kefir immediately, in a saucepan, or pour it into each plate immediately before serving. You can also add lemon juice or citric acid, black or red ground pepper to taste.
If you seasoned all the okroshka at once, it is not recommended to store it for more than a day - the taste may suffer. Bon appetit!
Recipe 2: okroshka with chicken and spinach on kefir
- Chicken breast - 700 g
- Cucumber - 6-7 pcs.
- Radishes (I had a large one)) - 6 pcs.
- Chicken egg - 4 pcs
- Potatoes - 4-5 pcs.
- Green onion - 1 bunch.
- Dill - 1 bunch.
- Parsley - 1 bunch.
- Mint (sprigs) - 2-3 pcs.
- Spinach - 0.5 bunch.
- Kefir - 1000 ml
- Sour cream - 4 tbsp. l.
- Mustard (spicy) - 1-2 tsp.
- Black pepper (to taste) - 0.015 tsp.
- Salt (to taste) - 1 tbsp. l.
Boil potatoes and eggs separately.
Also pre-boil the chicken breast.
Wash vegetables and herbs.
Chop the spinach, mint and other greens. Combine all ingredients, salt and pepper to taste. Place the required amount of mixed ingredients in a separate bowl and season with kefir diluted with boiled cold water + sour cream to taste. And also add mustard, salt, pepper to taste.
If it seems that there is not enough acid, you can add lemon juice or lime. a little acid.
Recipe 3: okroshka with chicken on white kvass (with photo)
- Large bottle of white kvass,
- 400 g boiled chicken fillet,
- 5 potatoes,
- 5 eggs
- big carrot,
- 3 fresh cucumbers,
- green onions,
- dill,
- salt,
- ground black pepper.
Boil chicken fillet, eggs and vegetables. Chop green onions, salt and pepper, add mustard.
Grind with a wooden spoon to release the juice from the onion.
Kvass is cooled in advance. This is important! Warm okroshka is not okroshka. She is lethargic and not invigorating. The second secret is cutting all products. This is a creative and exciting process. Everything: eggs, vegetables, and meat should be divided equally, into small cubes, like on Olivier salad.
At the end, the greens and cucumber are chopped to keep them fresh.
Mix all ingredients in a large bowl.
And the most important thing is the serving of okroshka. You can put a mixture of products in a plate and pour kvass over it. Or you can serve only the mixture and put the kvass on the table. Be sure to serve sour cream and ice.
Recipe 4: okroshka with smoked chicken on yogurt
Summer is the best time to treat yourself to delicious, and most importantly, healthy cold soups. The variety of vegetables in markets and stores allows your imagination to run wild and prepare many original first courses. Okroshka with smoked chicken on yogurt is one of them.
This dish perfectly combines smoked and boiled chicken fillet, boiled eggs and potatoes. The crispy component is represented by a duet of fresh cucumbers and radishes. Green onions and aromatic dill and parsley fit perfectly into this composition. And the connecting link is tender yogurt. The result is a delicious okroshka that can not only fill you up on hot summer days, but also quench your thirst.
- smoked-boiled chicken fillet – 300-350 g
- chicken egg – 4 pcs.
- large potatoes - 2-3 tubers
- fresh cucumber – 3 pcs.
- radishes – 6 pcs.
- green onion – 1 bunch
- parsley – 5 sprigs
- dill greens – 5 sprigs
- curdled milk – 1.5 l
- boiled water – 500 ml
- salt - to taste.
Wash the potato tubers thoroughly with a vegetable brush, place in a saucepan and cover with cold water. Bring to a boil, add salt and cook the potatoes “in their jackets” for 15-20 minutes. Cooking time depends on both the size of the tubers and the type of potato.
In another saucepan, hard boil the eggs - 10 minutes after the start of boiling.
Meanwhile, wash the radishes, remove the stems and cut into thin strips.
Wash the cucumbers, trim off the stems and cut them in the same way as the radishes.
Cut the smoked chicken into strips too.
Pour cold water over the finished eggs, then peel and cut into small cubes.
Peel the boiled slightly cooled potatoes and cut them into cubes.
Wash the greens thoroughly and dry. Cut the onion into rings.
Finely chop the dill and parsley.
Place fillet, eggs, potatoes, cucumbers, radishes and herbs in a 5-liter saucepan. Add salt to taste and mix thoroughly.
Mix the curdled milk with boiled water, pour into the pan and stir again. If you think the okroshka is too thick, add cold boiled water.
Okroshka with smoked chicken and yogurt is ready. Place it in the refrigerator for 1 hour. Then pour the cooled okroshka into serving bowls or soup cups and serve.
Recipe 5: classic okroshka with chicken (step by step)
Summer okroshka with chicken is an excellent replacement for soup.
- Bread kvass - 1 l
- Chicken breast – 200 g
- Potatoes - 3 pcs.
- Eggs - 3-4 pcs.
- Cucumber - 3 pcs.
- Green onions - 3 pcs.
- Parsley - 0.5 bunch
- Dill greens - 0.5 bunch
- Sour cream - 3-4 tbsp. spoons
Boil the potatoes in their skins, cool, peel and cut into small cubes.
Wash the cucumbers, if their peel is rough, then peel it off, if the cucumbers are young, then cut them with the peel into small cubes.
Cut the sausage or boiled chicken breast into cubes. If desired, you can add sausage, which you can also cut into cubes.
Cut the whites into cubes.
Combine prepared ingredients.
Boil the eggs hard (pour in cold water, bring to a boil, cook for 5 minutes), peel, cut in half and remove the yolks.
Mash the yolks and grind with sour cream.
Add a couple of spoons of kvass and stir thoroughly.
Combine this mixture with the chopped ingredients and mix everything well.
Chop the greens.
Add chopped green onions and chopped herbs.
Pour in kvass, stir and add salt to taste. If the kvass is unsweetened, sweeten it a little (1-2 tablespoons of sugar).
Recipe 6, step by step: chicken okroshka with whey
This refreshing summer dish will help you beat the heat and give you real pleasure. After all, this okroshka recipe contains the most delicious ingredients that we really love to eat in the summer. These are fresh cucumbers, enticing with their refreshing aroma. Potatoes, a lot of greens, boiled chicken eggs and meat are also added to okroshka.
- chicken fillet – 1 pc.
- eggs – 5-6 pieces
- cucumbers – 3-4 pcs.
- potatoes – 3-4 pcs.
- greens (dill, parsley, green onions)
- sour cream – 4 tbsp.
- spoons mayonnaise - 2 tbsp.
- spoons mustard - 1 tbsp.
- spoon salt - to taste.
So, let's start preparing okroshka. First of all, you need to boil eggs, potatoes in their skins, and chicken fillet. Cut the cucumbers into small cubes. Place them in a deep container.
We peel the boiled eggs and cut them into pieces. Mix with cucumbers.
Next, add boiled and chopped potatoes to the container. By the way, if you have a slow cooker, it’s very easy to boil chicken and potatoes in it. Pour water into a bowl and place the fillet. Cook on the “Cooking” mode for at least an hour. And 15-20 minutes before the end of cooking the chicken, place a steaming container on top. Place chopped raw potatoes in it and continue cooking in the same mode. It is very convenient and time-consuming.
Add boiled meat, cut into cubes.
Mix the cuts.
Now let's prepare the dressing for okroshka. To do this, mix sour cream, mayonnaise and mustard in a separate bowl. Here we adjust the amount of these ingredients to our taste. Some people like mayonnaise or mustard more, others do without these ingredients altogether.
Spread the dressing into the slices.
Stir and add salt if necessary. We try to ensure that this whole mass has the rich taste that you like.
Well, now fill everything with chilled whey. Here is such a simple but very tasty recipe for okroshka. Try it too.
Place the okroshka in the refrigerator for a while.
Serve whey-based okroshka with cold chicken.
Recipe 7: dietary okroshka with chicken (with photo)
PP-okroshka is a dietary delicacy, the recipe of which is indispensable both when losing weight and simply when planning a PP menu.
- radishes – 4 pcs.
- cucumbers – 2 pcs.
- dill – 1 bunch
- green onions – 1 bunch
- parsley – 1 bunch
- chicken fillet – 100 g
- chicken egg – 1 pc.
- whey – 1 l
- sour cream 15% - 2 tbsp. l.
Cut the radishes into strips. Try to choose a young, small one, this one has a softer taste and a pleasant smell.
Cut the cucumbers into strips too.
Chop the dill as finely as possible.
Finely chop the green onions.
Chop the parsley too.
Boil the chicken fillet in salted water in advance, after cutting it into pieces. or bake it in foil in a piece, and only then chop it.
Boil the egg and cut into cubes.
Mix all the ingredients and place the “salad” on a plate.
Pour in the whey, be sure to chill it!
And add a spoonful of sour cream.
Recipe 8: chicken okroshka with tomatoes on kefir
- Chicken fillet (boiled) - 200 g
- Semi-smoked sausage - 70 g
- Fresh tomatoes - 2 pcs.
- Fresh cucumbers - 1-2 pcs.
- Boiled eggs - 2 pcs
- Greens (onion, dill, parsley)
- Garlic (young) - 2 teeth.
- Salt, ground black pepper (to taste)
- Kefir - 400 ml
- Boiled water (chilled) - 100-150 ml
- Lemon juice (to taste)
Cut the chicken fillet into small pieces. Add sausage cut into small cubes.
Add tomatoes and cucumbers cut into small cubes.
Add chopped herbs and eggs here.
Add salt and pepper, add garlic, passed through a press, mix.
Dilute kefir with boiled cold water, pour in the prepared mixture. Add lemon juice to taste. Cool the okroshka. Bon appetit!
Okroshka is one of those dishes that are relevant at any time of the year. It is prepared in winter and spring, when the lack of vitamins is especially severe, as well as in summer, to escape the sweltering heat with a plate of cold okroshka.
Okroshka is good because it can be prepared from almost any vegetables. Of course, the main ingredients are potatoes, fresh cucumbers, radishes, onions and green onions, and a variety of greens. But no one will forbid you to chop cabbage, radish or carrots into this cold soup.
Eggs are added to almost any okroshka. Thanks to them, the taste of okroshka becomes more expressive.
Okroshka is made with kvass, kefir, yogurt, whey, tan, and mayonnaise. That is, based on those drinks that are more popular in a given area and in a particular family.
Vegetarians opt for using vegetables. The rest are sure to put meat products in okroshka. Moreover, it is believed that the richer their assortment, the tastier the okroshka will be. They use sausages, sausages, ham, boiled meat - beef or chicken.
If not every housewife can afford to buy beef (given its cost), then chicken is a meat that is accessible to almost all segments of the population.
Subtleties of cooking
- For okroshka, it is better to take white chicken meat - breast. This part of the chicken carcass is famous for its lack of fat, tendons, and bones. Of course, it is a little dry, but if you cut it and mix it with other, juicier ingredients, this small drawback becomes invisible.
- The breast for okroshka needs to be cooked in advance so that it has time to cool naturally in the broth. If you remove the breast from the broth immediately after boiling and place it on a plate, then, as it cools, it will become covered with a tough crust, its meat will become dry and fibrous. When cooking the breast, add carrots, onions, bay leaves, peppers, and parsley to the broth. This improves the taste of the meat and the broth itself.
- Those who like a more savory okroshka can cook it with smoked chicken legs. Of course, before this you need to remove the skin, completely remove all fat, and separate the meat from the bone.
- Boiled chicken leg is also suitable for making okroshka. Just like the breast, it is boiled in broth with the addition of roots and herbs, then cooled without removing it from the broth. For okroshka, they use meat removed from the drumstick and thigh, without skin and fat.
And now - the recipes.
Okroshka with chicken on tan
Ingredients:
- potatoes boiled in their jackets - 400 g;
- tan - 1 l;
- young dill - a thin bunch;
- fresh cucumbers – 200 g;
- green onions - a thin bunch;
- salt.
Cooking method
- Boil the chicken breast and potatoes in advance. Cool. Cut into small cubes.
- Peel the cucumbers and cut them in the same way as potatoes.
- Divide the eggs into yolks and whites.
- Finely chop the green onions. Place in a bowl, add the yolk and a pinch of salt. Remember that tan is salty, so you need to use salt very carefully. Grind everything with a pestle or spoon.
- Chop the egg white with a knife or fork.
- Place all ingredients in a saucepan. Fill with tan. Stir. Serve chilled.
Okroshka with chicken on kvass
Ingredients:
- smoked chicken leg – 1 pc.;
- boiled potatoes – 300 g;
- fresh firm cucumbers – 200 g;
- red radish – 100 g;
- hard-boiled eggs - 3 pcs.;
- green onions and young dill - in a thin bunch;
- homemade unsweetened kvass – 1 l;
- salt;
- sour cream – 200 g.
Cooking method
- Remove skin and fat from the leg. Separate the meat from the bones.
- Peel the cucumbers. You don't have to cut the skin off young cucumbers.
- Cut the meat, potatoes and cucumbers into small pieces of the same shape.
- Grate the radishes on a medium grater or finely chop them.
- Chop the eggs using a fork or knife.
- Finely chop the onion and dill.
- Place all ingredients in a saucepan. Fill with kvass. Add salt to taste and mix well.
- Refrigerate. Pour into plates, add sour cream to taste.
Okroshka with chicken with mayonnaise
Ingredients:
- chicken leg – 1 pc.;
- fresh cucumbers – 200 g;
- boiled potatoes – 350 g;
- mayonnaise – 100 g;
- fresh carrots – 30 g;
- young dill - a thin bunch;
- boiled water – 1-1.5 l;
- eggs – 3 pcs.;
- salt;
- citric acid or table vinegar - to taste.
Cooking method
- Boil the leg, cool. Remove the skin and remove the flesh from the bone. Cut into cubes.
- Grate the cucumbers and carrots on a medium grater.
- Cut the potatoes into strips.
- Chop the eggs with a knife or fork.
- Finely chop the greens.
- Place everything in an enamel pan. Add mayonnaise and mix.
- Dilute with cold boiled water to the desired thickness. Put salt, add citric acid dissolved in a small amount of water. Pour into plates.
Okroshka with chicken on kefir
Ingredients:
- boiled chicken breast – 300 g;
- fresh carrots – 40 g;
- ham – 100 g;
- dill and parsley - a small bunch;
- fresh cucumbers – 300 g;
- young white cabbage – 50 g;
- kefir – 1 l;
- ready mustard – 1 tsp;
- green onions - a few feathers;
- water – 0.5 l (or to taste);
- salt;
- vinegar - to taste.
Cooking method
- Cut the breast fillet and ham into small cubes.
- Chop the cabbage thinly, lightly salt, and knead with your hands until soft. Only white cabbage is suitable, and young, still green.
- Grate the carrots and cucumbers on a medium grater.
- Finely chop the greens and onions.
- Dilute the mustard with a small amount of kefir.
- Place all ingredients in a saucepan, add mustard and salt. Pour in kefir. Mix well. Pour in cold water, making the okroshka as thick as you like. Add vinegar and stir. Serve chilled.
Okroshka with chicken on mineral water
Ingredients:
- boiled chicken breast – 300 g;
- mineral water, not very carbonated, – 1 l;
- red radish – 50 g;
- boiled potatoes – 300-350 g;
- fresh small cucumbers – 150 g;
- hard-boiled eggs - 3 pcs.;
- sour cream – 200 g;
- young greens - a small bunch;
- salt;
- ready mustard – 1 tsp;
- vinegar or citric acid - to taste;
- green onions - a few feathers.
Cooking method
- Cut the cooled boiled skinless breast into small cubes.
- Cut the potatoes and cucumbers into the same cubes. It is better to grate the radishes, then the taste of the okroshka will be more expressive.
- Chop the eggs with a fork.
- Finely chop all the greens.
- Mix mustard with sour cream.
- Place all ingredients in a saucepan, add sour cream and mustard, stir.
- Continuing to stir, gradually pour in the mineral water, making the okroshka the thickness you need. Add some salt. Add vinegar or citric acid.
Note to the hostess
All products for okroshka must be completely cooled, otherwise it will quickly turn sour.
Cut vegetables into equal pieces. This affects not only the appearance of the dish, but also its taste.
If you plan to prepare a lot of okroshka, do not mix all the chopped products with the liquid at once. Let everyone put this unique salad on their plate and dilute it with liquid to the desired thickness.
Serve the okroshka cold, so immediately after cooking, place it in the refrigerator for at least one hour.
Making okroshka is a fairly simple task, but it requires the imagination of the housewife. After all, in its only version of cooking, for example, the classic one, it will look somehow boring and monotonous, as a result of which the household will simply quickly get bored. That is why there are many options for its preparation, thanks to which this dish is always a welcome “guest” on the kitchen table. One of these is okroshka with chicken on kefir. It is prepared quickly, and, oddly enough, absolutely simple.
Okroshka with chicken meat on kefir step by step photo recipe
The recipe for okroshka with meat is for 3 liters.
Ingredients:
- potatoes – 300 g,
- chicken fillet – 200 g,
- cucumbers – 200 gr. (2-3 pcs.),
- chicken eggs – 5 pcs.,
- greens (onion and dill) - 1 bunch each,
- kefir – 2 l,
- salt, mustard - to taste.
Cooking process:
We thoroughly wash the chicken fillet and remove all excess - remnants of fat, bones and cartilage, as well as film. Place the chicken fillet in boiling, slightly salted water and cook until fully cooked. Then cool and cut into small cubes.
Boil the potatoes directly in their skins, then cool and chop them using a vegetable cutter or simply cut them into cubes.
Boil the eggs, peel them and pass them through an egg slicer to get the same cubes.
Wash the cucumbers well, cut off the tails and cut a quarter into rings or strips.
Wash the onion well, dry and chop.
We do the same with dill: rinse, let the water drain, and then chop with a knife.
Place all the ingredients in a saucepan, mix well, add mustard, no more than 2 tsp, and season with kefir. Don’t forget to salt the okroshka to taste and let it brew in the cold for about 2 hours.
Pour the finished chilled okroshka into portioned plates and serve.
Bon appetit!
Okroshka on kefir with chicken: recipe and step-by-step photos from Rita.
