Mulled wine from cherry juice with orange. Non-alcoholic mulled wine: warm recipes at home

The most popular are vegetable, meat and fish okroshki. The author of many well-known cookery books, William Vasilyevich Pokhlebkin, strongly likes radish, which coarsens the dish. But in our selection of recipes you will find options for okroshka with different ingredients, for every taste, and lovers of radishes and sausages will not be offended.

Required Components

In any okroshka there should be two types of vegetables: fresh in taste and spicy (spicy). The first includes potatoes, carrots, fresh cucumbers, turnip, swede. To the second - green onions, parsley, dill, tarragon, celery. Vegetables are usually cut into small cubes, greens are finely chopped. In meat and fish okroshka, vegetables and herbs should make up about half the mass of all ingredients.

In meat okroshka, it is best to combine the meat of different animals and birds - this way it turns out much tastier. But you can get by with boiled beef.

For fish okroshka, tench, perch, pike perch are suitable - they have sweet meat, and from sea ones - only cod, as it is best combined with kvass and vegetables. Meat and fish are cut into cubes, approximately 1x1 cm.

A common component of all types of okroshka is hard-boiled eggs and sour cream, which is used as the last ingredient in okroshka.

What to pour?

There is also a choice of kvass and its dressing with spices. Usually for okroshka there is the so-called white okroshka kvass, more sour than ordinary drinking bread kvass. Spicy dressing consists of either good quality cucumber pickle, or mustard and ground black pepper, previously diluted in half a glass of kvass, or a combination of both.

Dressing should be approximately 1/6 - 1/5 of the okroshka liquid, or from 0.5 to 1 cup per 1 liter of kvass.

It should be noted that, but also with serum, and even ayran.

4 Recipes from V.V. Pokhlebkin.

OKROSHKA VEGETABLE SUMMER

1 l kvass, 0.5 cup cucumber pickle, 2 turnips, 1 cup diced boiled potatoes, 2 fresh cucumbers, 1 cup green onions, 2 tbsp. spoons of dill, 0.5 tbsp. spoons of parsley, 1 tbsp. a spoonful of mustard, 0.5 teaspoons of black pepper, 3 hard-boiled eggs.

OKROSHKA AUTUMN VEGETABLE

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 carrot, 1 turnip, 0.75 cups of diced boiled potatoes, 0.75 cups of chopped salted mushrooms, 1.5 fresh cucumbers, 1 cup of green onions, 1 onion, 1 st. dill spoon, 1 tbsp. spoon of celery or chervil, 1 apple, 2 hard-boiled eggs, 0.5 tbsp. spoons of mustard, 0.5 teaspoons of black pepper.

Boiled and cut into small cubes of 0.5 cm, root crops, as well as chopped cucumbers, apples, mushrooms, finely chopped spicy greens and onions, combine with spicy dressing diluted in cucumber brine, let stand for 20-30 minutes.

Pour kvass, salt, stir, season with chopped eggs.

OKROSHKA MEAT

1.25 liters of kvass, 0.75 cups of cucumber pickle, 1 cup of boiled meat, finely chopped, 1 swede, 0.75 cups of boiled potatoes, finely chopped, 1 onion, 0.75 cups of green onions, 1.5 fresh cucumbers, 1 pickle, 2 hard-boiled eggs, 1 tbsp. a spoonful of parsley, celery, dill, 1 tbsp. spoon of mustard, 0.5 tbsp. spoons of tarragon greens, 0.5 teaspoons of black ground pepper.

OKROSHKA FISH

1.25 liters of kvass, 1 cup of cucumber pickle, 1 cup of finely chopped fish, 2 carrots, 0.75 cups of potatoes, 1 cup of green onions, 1 onion, 2 fresh cucumbers, 1 tbsp. a spoonful of parsley, 2 tbsp. tablespoons of tarragon and dill, 3 hard-boiled eggs, 0.5 lemon, 0.5 teaspoon of black pepper.

Popular Recipes

OKROSHKA SPRING

Cut boiled potatoes, radish, fresh cucumber into small cubes or strips, chop lettuce leaves with your hands. Grind green onions (chopped) with salt until the juice stands out. Grind egg yolks with mustard, salt and sugar, pour kvass. Add prepared vegetables and chopped protein. Finally salt.

Keep okroshka in the cold for no more than 15-30 minutes, otherwise the soup will become tasteless. (bread kvass - 1 l, potatoes (boiled) - 3-4 pieces, radishes - 100g, green salad(leaves) - 2-3 pcs., cucumber - 1 pc., green onion (chopped) - 2-3 tbsp., egg (hard boiled) - 1-2 pcs., sour cream - 3-4 tbsp. , mustard - 1 tsp, sugar, salt - to taste, chopped dill - to taste.)

OKROSHKA URAL

Boil potatoes, carrots, peel, cut into small cubes. Radishes and fresh cucumbers also cut into cubes. Sort the sauerkraut and onion and chop finely. Put the prepared vegetables in a saucepan, pour kvass, add chopped egg whites. Mash the yolk well, dilute with kvass, combine with other products.

Serve sprinkled with dill, season with sour cream.

(Potatoes - 250 g, egg - 5 pcs., sauerkraut- 150 g, carrots - 100 g, green onions - 150 g, cucumbers - 150 g, dill (greens) - to taste, mustard, salt - to taste., kvass - 1 l)

FISH OKROSHKA WITH HORSERADISH OR RADISH

Cut the fish into fillets, boil, cool and cut into pieces. Chop the eggs. Grate fresh cucumbers and radish (small) on a grater with large holes. Grind the onion with salt.

If okroshka is prepared with horseradish, then grate it on a grater with small holes, and then add it to kvass and mix.

Combine prepared products, pour kvass, add sour cream and sprinkle with dill. Serve hot boiled potatoes sprinkled with dill to okroshka.

(rye kvass - 1.5 l, fish - 500 g, green onions (finely chopped) - 1/2 cup, cucumber - 3 pcs., egg (boiled) - 2-3 pcs., potatoes (boiled) - 3 pcs., radish - 1 pc., horseradish (small root) - 1 pc., sour cream - 2-3 tablespoons, greens - 1 bunch, salt - to taste.)

OKROSHKA WITH KRIL MEAT

Bring krill meat to a boil and cut into pieces. Finely chop the green onion. Grind a quarter of the norm of boiled egg yolks and sour cream with table mustard, salt, sugar, grind a quarter of green onions with salt; combine everything with kvass and mix. Finely chop hard-boiled eggs.

When serving, put all the chopped products into bowls, pour over the seasoned kvass, put sour cream and sprinkle with finely chopped herbs.

(kvass - 1.5 l, krill meat (boiled-frozen) - 200g, egg (boiled) - 2, cucumber - 3 pcs., green onion (finely chopped) - 1/2 cup, potatoes (boiled) - 2 pcs., sour cream - 2-3 tablespoons, table mustard - 1 tsp, sugar - 1 tsp, herbs - 1 bunch, salt - to taste.)

BEET OKROSHKA

Finely chop the green onion and dill. Put in a bowl in which okroshka is being prepared, salt and lightly mash with a wooden spoon. Add chopped eggs, finely chopped fresh cucumbers, radishes and boiled beets (finely chopped or grated). Fill with kefir.

(green onion, dill, egg - 3-4 pcs., cucumbers - 300g, radish - 1 bunch, beets (boiled) - 1 pc.)

OKROSHKA WITH CAULIFLOWER

Wash the cauliflower, separate into florets and boil in salted water. Wash the carrots, peel and boil in a small amount of water, pre-cut into circles or cubes. Hard boil eggs, peel and cut into slices. Mix cauliflower, carrots and eggs, pour kefir diluted with water, salt, add finely chopped parsley.

(kefir - 500 g, water (boiled) - 500 g, cauliflower- 500 g, carrots - 100 g, egg - 2 pcs., parsley (greens) - 10 g, salt - to taste.)

OKROSHKA MUSHROHKA

Mushrooms salted or pickled, sort, rinse, chop finely. Boil potatoes in their skins, peel and finely chop. Grate peeled horseradish, chop green onions. Put everything in a saucepan and pour bread kvass, mix well, salt, season with half of the sour cream, pour the rest, serving.

(bread kvass - 2 l, salted or pickled mushrooms - 200 g, green onions - to taste, potatoes - 4-5 potatoes, horseradish - 50 g, dill - to taste, sour cream - 5-6 tablespoons salt - to taste)

OKROSHKA WITH NUTS

Beat sour cream or yogurt with a mixer. Add crushed garlic, salt and pepper to the resulting mass. Cool down hard. Cut the cucumber into thin slices, rub the radish on a grater. Before serving, mix sour cream (yogurt) with ground nuts. Place a few cucumber slices and some radishes on a plate and pour over the mixture.

(thick sour cream or yogurt - 2 cups, walnuts(ground) - 4 tbsp. l., cucumber - 1 pc., radish - 2-3 pcs., garlic - 1 clove, salt, pepper - to taste, dill - to taste.)

OKROSHKA WITH SMOKED SAUSAGES

Boil potatoes and eggs, cool. Cut radishes, cucumbers, sausages, crumble eggs. Mash the potatoes with a fork (but not mashed), rub the onion with salt. Mix everything, add dill, salt, add kvass.

(radish - 1 bunch, potatoes - 5-6 pcs., egg - 2 pcs., cucumbers - 4-5 pcs., sausages (smoked) - 3-4 pcs., dill (large bunch) - 1 pc., green onion, kvass.)

OKROSHKA FROM FRUIT

Peel the melon, apples, cut into cubes. Scald and peel the peaches, and chop the pulp. Rinse cherries, remove pits. Chop the sorrel and lettuce. Grind cherries, fruit peel, pour boiling water and prepare the infusion for 1.5-2 hours. Pour the prepared fruit with infusion. Serve with sour cream and xylitol.

(fruit infusion - 300 ml, apples - 40 g, melon - 20 g, peach - 50 g, cherry - 40 g, sorrel - 15 g, lettuce - 20 g, xylitol - 10 g, sour cream - 15 g.)

National soups like okroshka

OKROSHKA IN ABKHAZ

Cut cucumbers into cubes, chop radishes and onions, then put in a saucepan or deep bowl, pour sour milk, previously diluted with cold boiled water, season with crushed garlic, salt and adjika to taste. Hard-boil the eggs, chop finely and put in the soup. Sprinkle with finely chopped dill before serving.

(sour (sour) milk - 3-3.5 cups, water - 1-2 cups, green onions - 50-75g, green cucumbers - 150g, radishes - 50g, garlic - 1-2 cloves, dill (greens) - 4 -5 pcs., egg - 2 pcs., salt and adjika - to taste.)

OKROSHKA IN LITHUANIAN

Fry minced meat in a small amount of fat. Grate the onion and put it into the meat while frying.

When the minced meat has cooled, mix it with finely chopped cucumbers, eggs and green onions. Arrange on plates, pour chilled kvass.

Chop the garlic and mix with mayonnaise. Each plate should contain no more than 1 tbsp. l. such a dressing, otherwise the garlic will kill the taste of other components.

(bread kvass - 1 l, chopped meat- 500 g, cucumbers - 2 pcs., onion - 1 pc., green onions - 100 g, egg - 2 pcs., sour cream - 100 g, salt, pepper - to taste, garlic - to taste, mayonnaise - to taste .)

OKROSHKA ASHGABAT

Cut all ingredients into small cubes. It is allowed to replace fresh cucumbers with pickles and radishes, and lamb with beef and lean pork. Okroshka is also prepared with potatoes, reducing the amount of meat by 20 g.

(chal (from kefir) - 300 ml., lamb - 120 g, green onions - 40 g, cucumbers - 80 g, sour cream 20 g, egg - 1/2 pc., dill - 50 g, salt - to taste.)

RUSSIAN OKROSHKA

Pour raisins with beer and let stand for several hours. Then add cinnamon, sugar, diced lemon to it. Dry black bread in the oven or toaster and grate. Pour into beer mixture. Cool the bowl with okroshka in the refrigerator. They eat beer okroshka, like any other, cold.

(light beer - 2 cups, raisins (small, pitted) - 3 tablespoons, brown bread - 2 slices, sugar - 1 tablespoon, lemon (slices) - 2-3 pieces, cinnamon - to taste .)

MEAT OKROSHKA WITH KEFIR IN TURKMEN

In kefir, put cold boiled meat cut into small cubes, slices of fresh cucumber or radish (you can do both together), chopped egg, sour cream. Rub the chopped green onion with a little salt until the juice stands out, then put it in the soup. Season with chopped dill, salt and a pinch of sugar, hold for about 30 minutes in the cold and serve immediately.

(kefir or yogurt - 1 l, boiled meat (beef, pork, lamb) - 150 g, green onions (chopped) - 3 tablespoons, cucumbers or radishes - 150 g, sour cream - 3 tablespoons, egg ( hard-boiled) - 1 pc., dill (chopped) - 1 tablespoon, sugar, salt - to taste.)

- use dishes that do not oxidize;

- potatoes for okroshka should be boiled in their skins, but it is better to mash and serve it separately;

- it is better to crumble solid foods finely, otherwise large hard pieces will taste out of the general taste ensemble;

- if used boiled vegetables, you need to put them in cold water and cover with a lid - this will keep maximum amount vitamins;

- horseradish is suitable for fish okroshka, mustard is suitable for meat, vegetable and mushroom;

- if the filling is not acidic enough, you can add apple cider vinegar, lemon juice or citric acid to the okroshka;

- it is necessary to salt okroshka in a plate, salt will give the dish the desired shade of taste;

- if you add sugar to okroshka, its taste will become more refined;

- do not spare sour cream;

- improvise!

Okroshka is a traditional dish of Russian cuisine, otherwise cold soup. It owes its origin to the word "crush". As ingredients, it can use boiled meat of one or several varieties, fish, fresh vegetables, or boiled, salted mushrooms and herbs.

Russian white kvass has traditionally always been used as a dressing. It, unlike bread, should not be sweet.

And in recent times they began to cook on kefir, and on yogurt, and on whey, and on sour cream, with and without the addition of water. And also birch kvass, not sweet kombucha, can be used as a liquid component, mineral water, cucumber pickle and even beer.

For thickness and extra flavor, this cold soup is seasoned with sour cream and mayonnaise is added.

In the summer, it is simply unthinkable to imagine any Russian table without this cold soup. I know families where throughout the season, it just doesn't translate into the kitchen. The refrigerator always has chopped ingredients and kvass or kefir for them.

Although I must say that they are preparing it not only in Russia. Just cooked on kefir, it owes its origin to the countries of Central Asia. We lived there for a long time, and always cooked this dish (chalop in Uzbek) only on kefir, or we stirred thick suzma with water and used it as a dressing.

Now this cold soup on kefir is firmly established here in Russia. And it is being made more and more often. And this is no coincidence, it turns out very tasty. However, like any other type of okroshka.

If you have kvass, and meat and vegetables are cooked in advance, then cooking this cold soup will not take more than 15 minutes.

We will need:

  • boiled beef - 300 gr
  • boiled potatoes - 3 - 4 pieces
  • boiled eggs - 4 - 5 pcs
  • fresh cucumbers - 4 pieces (medium)
  • green onion - 100 gr
  • parsley, dill - 50 gr each
  • sour cream - 1 cup
  • sugar - 0.5 tsp
  • salt - to taste
  • kvass - 1.5 liters

Cooking:

This summer dish in the old days, as a rule, was prepared from the meat that remained from previous dishes. And often as part of the ingredients in old recipes you can find the meat of boiled pig, turkey and black grouse. Now, in addition to meat, they cook it with sausage and chicken.

And today we will use boiled beef. Although there are also recipes where you can find fried meat, and this is also allowed.

Or you can cook with different varieties meat.

1. And so, our beef is already boiled and cooled in the refrigerator. Chilled meat will be easier to cut.

You can cut the ingredients both in cubes and in short straws (1.5 - 2 cm). Choose the method of your choice.

Cut beef into cubes. I choose this cutting method.

2. Potatoes and eggs must also be boiled in advance, cooled and cut into cubes.

3. Cut and chop green onions. Leave half of the onion, and grind the other half with salt until the juice appears.

4. Cut the cucumber into cubes. If it has a thick peel, then it is best to peel it.

Combine ingredients.


5. Chop the parsley and dill.

6. Put mashed green onions, chopped parsley, mustard, sugar and salt into sour cream. Mix everything thoroughly.

7. Then dilute the sour cream with a small amount of kvass and add all the other chopped ingredients.

8. Put in the refrigerator for at least half an hour, and preferably longer, so that all the ingredients exchange juices, and the cucumbers are slightly salted.

9. Then take out and add the remaining kvass and dill.

10. Pour into plates and serve. Put additional sour cream on the table, for those who wish, you can always add it.

You can also use radishes in the recipe. Add it as you wish.


If you are preparing okroshka for a reserve, for several times, then it is better not to dilute it with kvass all at once. Let it stand in the refrigerator, as it was placed at the beginning. And already when serving, add kvass with dill to each plate.

Adjust the amount of kvass added yourself. Everyone prefers this dish of different density. Someone likes to have a spoon in the soup, and someone vice versa, so that it is thinner.

The same applies to mustard, it should also be put on the table. At will, for the sharpness of taste, everyone will add it to himself.

Classic okroshka on kvass with sausage

Today, perhaps this method is one of the most popular of all available. And this is understandable, the meat does not need to be boiled in advance. And sausage is sold in each of the meat departments. Therefore, it is very convenient. After work on Friday, I ran into the store, bought everything I needed, and went to the dacha. And there you can already easily and simply cook this cold Russian soup.

How to cook I already wrote in one of the articles. Therefore, today we will focus on the recipe with kvass.

We will need:

  • sausage - 300 gr
  • boiled potatoes - 3 - 4 pieces
  • boiled eggs - 4 - 5 pcs
  • fresh cucumbers - 4 pcs (medium)
  • green onion - 100 gr
  • parsley, dill - 50 gr each
  • radish - 250 gr
  • sour cream - 1 cup
  • sugar - 0.5 tsp
  • salt - to taste
  • mustard - 0.5 tsp (or to taste)
  • kvass - 1.5 liters

To prepare the dish, you need to decide on the choice of sausage. Well, firstly, buy it better than good quality. The more expensive the sausage, the more meat it contains. We need only 300 grams, so the difference in whether to buy it more expensive or cheaper will be a very small amount.

Not so long ago, I heard this remark: “Why use expensive sausage? After all, in the dish you won’t even notice what it is!” I won't even comment on this thread. In the end, the choice is always a personal action of everyone.

Secondly, it should not be greasy. You can choose varieties such as "Doctor" or "Ostankino".

You can also cook with smoked or semi-smoked sausage. Among my friends there are lovers of cooking a dish with just such a sausage. And some use semi-smoked lean meat. And of course, there are those who cook it with boiled sausages. Why not?!


But again, choose only good quality sausages.

Cooking:

1. Cut into cubes or short (1.5 - 2 cm) straws boiled potatoes and eggs, as well as cucumbers and sausage.

One of my good friends, some of the cucumbers are grated, and some are cut. Okroshka is thicker and more aromatic. Try it, maybe you will like this method.

2. Chop green onions and parsley with dill.

3. Mix sour cream with sugar, salt and mustard.

4. Combine all the ingredients and mix them with sour cream. Add a little kvass and send to the refrigerator to infuse for at least 30 minutes.

5. After that, put the chilled mass into portioned plates, and pour the right amount of kvass, as you like - thicker or thinner.


Put additional sour cream and mustard on the table so that everyone can add as much as they want.

If desired, mayonnaise can also be added to okroshka, so it turns out to be more nutritious. But this is no longer classic way, since mayonnaise came into our lives not so long ago. In any case, not like the recipes for this cold soup themselves.

Video on how to cook cold summer soup on kvass

We shot this video specifically for this recipe. In it you can not only learn all the secrets of cooking, but also see the entire cooking process.

It turns out okroshka is simply divinely delicious. On a hot summer day, this is the best dish for a meal.

As you can see, the recipe itself is nothing special, but a few small recipes help to make an ordinary dish really tasty.

Cook and eat with pleasure. And we will be glad to see you among our subscribers. There are many on the channel interesting recipes, and they are added. So click on the bell so you don't miss them.

Okroshka recipe on kefir and water

Cold kefir soup can be cooked with any meat. It can be boiled or fried beef or pork, chicken or sausage or smoked meat.

I have already mentioned in one of the articles. And today let's cook it with boiled meat.

We will need:

  • boiled meat - 350 gr
  • cucumbers - 3 - 4 pcs
  • radish - 250 gr (optional)
  • boiled potatoes - 4 pieces
  • boiled egg - 5 pieces
  • greens dill and parsley - 100 gr each
  • green onion - 100 gr
  • salt - 1 tbsp. a spoon
  • kefir - 1.25 liters
  • sour cream - 1 cup
  • boiled chilled water - 2 liters

Cooking:

1. Boil the meat in advance and cool in the refrigerator. Chilled, it will be easier to cut into cubes. Well, cut it, of course.

2. Also cut into cubes cucumbers, boiled cold potatoes and eggs. Try to cut everything with the same cubes so that the appearance of the dish is aesthetically beautiful.


It can be cut not into cubes, but into short strips. Here is a matter of taste.

3. Also cut the radish. Not everyone likes it in a dish, so add it if you wish. Its color will be positive along with the presence of white and green.


On the second day, the radish will lose its color, but will give the dish the necessary sharpness. I always add it to this dish and have already taught this to many of my friends who did not like to do this before.

Mix all chopped ingredients.


4. Cut the onion and chop the greens, removing the coarse stems.

5. Pour the mixture with kefir and sour cream, salt and leave in a cold place for 30 - 60 minutes so that all the ingredients are slightly acidified and salted.

6. Pour cold boiled water, which is boiled in advance and cooled in the refrigerator.

Ready okroshka can be poured into plates and eaten with pleasure.

Here, however, there are options.

I like to pour water and kefir all the chopped mass at once. I cook a lot, usually a five-liter pan. We need it for two days. So on the second day, when it turns slightly sour, it becomes even tastier.


But many keep cutting separately, and water and kefir separately. And mix everything just before use.

Here you can’t say which is better. For everyone it turns out differently. Therefore, try to cook once according to the first option, and the second time according to the second. Try it and decide which option you like best. This is how you will cook later.

The same applies to the meat component. Add the meat that you prefer, or just the one that is in the refrigerator. It turns out very tasty if you add two or three different types meat products and chicken.

It is very tasty to serve such a cold soup with black bread and fresh garlic. Eat right on the bite. I am writing now, and I feel the taste of all this pleasure. And at least now I'm ready to go to the kitchen to cook.


Cold soup with whey and kefir

On a hot summer day, what could be better than cold okroshka! Sometimes you come home from work in a crowded transport, and all you can think about is only about her!

And if you have taken care of it in advance, and chopped and mixed ingredients are waiting for you in the refrigerator, as well as whey and kefir, or sour cream, or just whey, then consider that your most ardent desire will come true almost instantly as soon as you cross the threshold of your house.

In fact, there is nothing new in the preparation of summer whey soup. Everything is done in exactly the same way as in the other options, and all ingredients are used in the same proportions. The only thing is that serum is used as a liquid base. Optionally, kefir or sour cream, or the same mayonnaise is added.

In order not to repeat myself in the recipes, I decided to include a video with the recipe in the article. Watch a short video on how it's done.

It's so simple and easy to cook a delicious cold soup, which is found just on Hooray! on a hot summer day!

And whey can always be bought at the store, or you can cook it yourself. It's also easy to prepare. First you need to make curdled milk by fermenting milk with sour cream or kefir. Leaving it in the kitchen overnight will ferment the milk. Then it must be warmed up, it will begin to curdle and at the same time the whey will snap off.

Then place the contents in a colander lined with gauze. And wait for the serum to drain. Cool it first at room temperature and then in the refrigerator.

Pleasant to the taste, with a slight sourness, cold whey is ready for use. You can just drink it, or use it, as in our recipe.

Diet okroshka on kefir and mineral water with chicken fillet

Usually, for the preparation of this option is used chicken breast or fillet. Such meat is almost lean, not at all fatty, and therefore this recipe can be used if a person is on a diet. Especially if you do not add potatoes to the composition of the ingredients.

We will need:

  • chicken fillet- 2 pcs (250 - 300 gr)
  • fresh cucumbers - 4 pcs
  • radish - 200 gr
  • green onions - 100 gr
  • parsley, dill - 50 gr each
  • eggs - 4 pcs
  • kefir - 1 liter
  • mineral water -0.5 liters
  • salt - to taste

Cooking:

1. Boil chicken fillet or breast in salted water. For taste and aroma at the end of cooking, you can add a little chicken spices to the broth and Bay leaf.

2. Remove the fillet, let the broth drain and send the meat to the refrigerator to cool it. Warm meat will be difficult to cut into even cubes or pieces, the fibers will frizz and fall apart. But cutting it cold is not difficult.

Cut the fillet into cubes with a side of 1 cm.

3. Cucumbers, eggs and radishes are also cut, it is desirable that all cuts be the same size. As you noticed, we use radishes in the recipe. It is added if desired, and gives the dish a certain spice, can be used instead of mustard.

I prefer to add radishes to this kefir dish, not mustard. Its taste, as well as color, brings pleasant taste and visual notes.

Who does not like this vegetable, can exclude it from the recipe and do not add it to the dish!

4. Green onions and parsley with dill also cut into smaller pieces. It is better to remove coarse stems from greenery. They will in no way be combined in a dish with tender chicken fillet.

5. Mix all the ingredients and pour them with kefir. Add an incomplete glass of mineral water. Season with salt and refrigerate for at least 30 minutes. Salt add about 0.5 tablespoon, maybe a little less.

When the okroshka is infused and slightly fermented, the presence of salt can be tasted and salted additionally.

6. When ready, take out and arrange the mixture on plates. Add mineral water to your liking, as you like. Also add salt as needed.

Mineral water can be used both with gas and without it. It will be delicious either way. If there is no mineral water, then you can simply add ordinary boiled and chilled water. It is added at the rate of two to one. Per liter of kefir - 0.5 liters of water.

After the mixture has stood in the refrigerator for 30 minutes, you can immediately add the right amount of water to the pan, even if you intend to store it. But you can store just the mixture, and each time add the right amount of water. This is up to you.

It should be noted that when it is infused, it becomes tastier. All ingredients are impregnated with acid from kefir and, as it were, additionally salted.

Personally, I like it on the second day. She has a slight sharpness, just from the fermentation processes that occur in her.

In general, it turns out such okroshka is very tender and tasty! Even after brewing, the chicken fillet has its own unique taste. And the pieces of meat remain whole and unharmed.


As we remember, we prepared a dietary option, but if you add potatoes here, and a couple of tablespoons of mayonnaise, then the cold soup will turn out to be quite satisfying and nutritious.

Recipe for okroshka on water with mayonnaise

Sometimes you come to the country, and everything seems to be there for okroshka, except for the most important thing - kvass and kefir. And what to do? Do not give up on a hot summer day from such a pleasure. And that's when mayonnaise comes to the rescue.

And although many are against such a replacement, moreover, as soon as it comes to mayonnaise, they immediately begin to wave their hands, they say - wrong, very satisfying, and so on ...

But after tasting the cooked dish, all objections immediately disappear, and they ask for more supplements.

We will need:

  • boiled meat or sausage - 300 gr
  • fresh cucumber - 4 pieces (medium)
  • boiled potatoes - 4 pcs
  • boiled egg - 4 - 5 pcs
  • lemon - 0.5 pcs
  • green onion - 100 gr
  • dill - 50 gr
  • parsley - 50 gr
  • mayonnaise - 200 gr
  • sour cream - 200 gr
  • cold boiled water - 2-2.5 liters
  • salt - to taste

Cooking:

For the recipe, you can use either sausage or boiled meat. If you cook from sausage, then buy it only of good quality. This has already been discussed above. Such a delicious cold soup will turn out from half-smoked sausages. Therefore, if this is at hand, feel free to put it into action.

1. Boiled meat or sausage chilled in the refrigerator, or you can use both in equal proportions, cut into cubes.

Everyone cuts differently, and I like to cut the ingredients not very large. So, the whole cut is better saturated with liquid dressing, slightly fermented, and the dish itself turns out to be tastier.

2. Cut boiled potatoes, eggs and cucumbers in the same cubes. If the cucumber has a hard, tough skin, then it is better to peel it first.


3. Cut green onions, remove coarse stems from greens and chop. Slightly crush the green onions in your hands, but try not to lose their shape too much.

4. Combine all the ingredients and mix, salt to taste.


5. If you immediately eat everything that you have prepared, then add mayonnaise and sour cream, mix everything and refrigerate for 30 minutes. Then take out the mixture, spread it on plates and add cold water to each to the desired degree of density. Also squeeze the juice from half a lemon. Mix and eat.

If you cook in reserve, then you don’t need to immediately mix with mayonnaise and sour cream. Keep the chopped mixture separately, and water, sour cream and mayonnaise separately.

It is best to mix all this just before use. You need to mix thoroughly so that all the mayonnaise and sour cream do not float later in the okroshka in lumps.

6. Sometimes they also keep onions and herbs separately, and add them also directly to the cup when you are already eating. In this case, it is believed that the onion gives an unnecessary smell and taste, and therefore it is added at the last moment.

Maybe so, as they say "to taste, to color ..." Personally, no extra smell bothers me.

7. Sometimes ice is also frozen, and cubes are added directly upon serving. Best served with black bread and fresh garlic bite.


In the recipe, as you have noticed, both mayonnaise and sour cream are used. But in general, if you want, you can use only one mayonnaise. But in this case, a lemon is required or you can replace it with water and vinegar.

To do this, mix a small amount of cold boiled water with vinegar, and mix. The water should taste slightly sour.

This is how we got the recipe.

Cold kefir soup for weight loss

And this is another recipe that will definitely not get better. And if you eat such a cold soup in the summer two to three times a week, you will also lose weight.

Similarly, in the Balkans, cold soup tarator is prepared.

We will need:

  • cucumber - 2 - 3 pcs
  • dill - 0.5 bunch
  • parsley - 0.5 bunch
  • garlic - 1 clove
  • walnuts - 2 pcs
  • kefir - 1 liter
  • salt - optional and to taste

Kefir can be replaced with yogurt or matsoni.

Cooking:

1. Peel cucumbers and rub on a coarse grater. If the cucumbers are young and the crust is thin, then the peel can be made up.

2. Pass the garlic through a press. If you already have fresh garlic, then it is better to use it, it is stronger and more aromatic than the old one.

3. Rinse the greens, dry, cut off the rough stems and chop as finely as possible. If you like cilantro, you can use it instead of parsley.

4. Put all the ingredients in a suitable bowl and pour kefir. Stir and let stand in the refrigerator for at least 30 minutes.

If you want, you can salt to taste. But it is better not to use salt.

5. When you eat, crush the nuts and sprinkle them on top. If you eat such okroshka 3 times during the day, you can lose up to 1 kg per day.


Also, thanks to this cold soup, it is very good to arrange fasting days.

Village Tyurya with radish

Now, few people cook such a curiosity, but in the old days, many peasant families ate it quite often. This is a very simple, and one might even say artless dish to prepare. It was often prepared for fasting, because despite its simplicity, it is quite satisfying and nutritious.

And this is not accidental, because it contains bread, hence its other name - suharnitsa. And I found another name for this dish, and it is called “murtsovka”. That's how interesting!

This variant of cold soup is prepared at one time, and that's all, no reserve. It's all about the radish, if it lies for a long time in kvass or water, it becomes tasteless. Yes, and the bread will go bad, and there will be not soup, but porridge.

In general, prison, suharnitsa and murtsovka are prepared from black bread, vegetable oil and water, or kvass. But we will add radish here, and we will have a prison with radish and bread.

We will need:

  • black bread with crusts - 400 gr
  • onion - 2 heads
  • black radish - 1 pc.
  • grated horseradish - 2 tbsp. spoons
  • vegetable oil - 3 tbsp. spoons
  • kvass white or bread - 2.5 cups
  • salt, pepper - to taste

Cooking:

1. Cut brown bread with crusts into small cubes. You can even use slightly dried bread, hence the name "suharnik".

2. Pour in oil and mix.

3. Cut the onion into small cubes. If you do not want too much bitterness, then replace the onions with green ones. This is perfectly acceptable in the recipe. If desired, fresh herbs such as parsley or dill can also be added to the tyuryu.

4. Grate the radish. But don't mix it with the rest of the ingredients just yet.

5. Mix bread, onion, grated horseradish. Salt and pepper.

6. Put on a plate and pour kvass. Put the radish, as many as you wish. Try to see if there is enough salt. If not, salt to taste.


Eat immediately.

Here is such a simple old Russian dish. Few people do it now. But I remember that such a dish was prepared in my husband's family, and I even had a chance to try it. I will say right away that my opinion is that the usual cold soup familiar to us is still better and tastier.

But for lovers of old Russian cuisine, this recipe may be interesting and useful.

These are the recipes gathered today in the article. As you can see, there are a lot of options, and even more variations. The main thing is that we tried to consider them as much as possible. And now the choice is yours.

The long-awaited warm summer days will come very soon, and then okroshka will become dish No. 1 on many tables. We will cook it often and a lot. That's when all the options and variations come in handy.


And there are actually quite a few of them. And the next article will be written about the numerous recipes for cooking on kvass.

And for those who are preparing okroshka today, bon appetit!

There are no less okroshka recipes than borscht recipes. However, the most popular is classic recipe okroshka with kvass. This soup is prepared with the addition of eggs, fresh cucumbers, boiled potatoes. And as a base, unsweetened kvass and sour cream are used. There are no strict rules in the selection of products, main principle- All ingredients should be cut into approximately the same pieces.

To begin with, you should choose the “right” kvass. Not all types of drink offered by stores are suitable for making okroshka. It is not recommended to use sweetened, carbonated and dark kvass. A sweet drink is not suitable for making soup with meat.

It is best to cook okroshka with white kvass. Ideally homemade. But now you can buy special types of kvass, the packaging of which says "for okroshka." It should be a product of natural fermentation with a small amount of sugar. And it is better that the drink does not have a too harsh taste and is not prepared with the addition of flavors.

The main ingredients of the classic version of okroshka are fresh cucumbers, boiled eggs, boiled potatoes. But even here options are possible, for example, lean okroshka is prepared without eggs.

If meat okroshka is being prepared, then boiled meat can be used, but not fatty. Also, ready-made meat products are often used - ham, sausage, sausages. These foods should also not be very fatty.

Okroshka is most often served with sour cream, it can be mixed with kvass or put in each plate on a spoon and stirred immediately before eating. If you like a richer taste of cold soups, then you can serve okroshka with mayonnaise, and if you need to make a low-calorie version of the soup, then instead of sour cream, you can cook okroshka with kefir.

Finished okroshka is brought to taste using seasonings and spices. If kvass is not acidic enough, then you can mix it with vinegar. To add spice and piquancy, prepare okroshka with mustard or horseradish.

Interesting facts: The word "kvass" comes from the word "sour" and literally means "sour drink". Kvass gained popularity back in the 10th century; various cereals were the basis. And in the 15th century, almost 500 different varieties of kvass were prepared in Russia.

Classic meat okroshka on kvass with sour cream

The classic version of okroshka is cooked with beef. The meat should be boiled in advance, by the time of cooking the meat should be completely cool.

  • 300 gr. boiled meat;
  • 3 potatoes, boiled in their skins and cooled;
  • 3 hard-boiled eggs;
  • 1 bunch of green onions;
  • 1.5 liters of kvass;
  • 3-4 small cucumbers;
  • 1.5 liters of kvass;
  • 150 gr. sour cream;
  • lemon juice, salt and pepper to taste.

Finely chop the green onion (it is better to use an onion with a white part). Sprinkle the onion with a pinch of salt and rub with a wooden pestle or spoon until the juice appears. It is best to do this work in the bowl in which you plan to serve okroshka.

We peel the boiled potatoes and rub on a grater. Grind the grated potatoes together with the prepared green onions until mashed.

We cut the beef into small cubes, a similar cutting method is used for chopping fresh cucumbers and eggs. Finely chop parsley and dill. We combine all the listed products in a saucepan, where potatoes with green onions are already located.

Mix sour cream with mustard, grind until smooth. Pour okroshka with this sauce, mix well. Pour cold kvass, stir again and season to taste with salt and lemon juice.

Classic okroshka on kvass with boiled sausage

If there is no time to cook meat, then okroshka can be cooked with boiled. It is best to use sausage type "Doctor's" or "Milk". Moreover, the sausage must be of good quality. Tasteless sausage will completely ruin the dish.

  • 250 gr. boiled sausage;
  • 3 cucumbers;
  • 3 eggs;
  • 3 potatoes;
  • 1 bunch of different greens;
  • 1-1.5 liters of kvass;
  • 100-150 gr. sour cream;
  • salt to taste.

Read also: Ingredients for classic okroshka - 16 recipes

Pre-boil the potatoes in their skins until tender and boil the hard-boiled eggs. Let the food cool completely.

We clean the potatoes, cut them into small cubes. Remove the yolks from the eggs and finely chop the whites. We cut cucumbers in the same cubes. Chop the greens very finely. Put all ingredients in a bowl and stir.

Grind egg yolks and mix with sour cream. Mix this dressing with prepared products. Pour cold kvass, stir. Salt and pepper to taste.

Classic vegetable okroshka (without meat)

Vegetable okroshka without meat is being prepared, and as a protein component in this recipe, Adyghe cheese. You can also use tofu.

  • 500 gr. raw unpeeled potatoes;
  • 700 gr. cucumbers;
  • 200 gr. carrots;
  • 300 gr. Adyghe cheese;
  • 2 liters of kvass;
  • salt, fresh dill taste.

Wash potatoes and carrots well, boil root vegetables without peeling them. Let them cool completely. Cut the vegetables into small cubes of the same size. Cut cucumbers the same way. Peel from cucumbers can be removed if it is rough. If the skin is thin, then peeling cucumbers is not necessary.

Advice! To give okroshka a more piquant taste, you can use spices. It can be turmeric, black pepper. You can use aromatic Adyghe salt.

We mix vegetables, add to them diced Adyghe cheese and finely chopped greens. We mix everything. Pour kvass, salt and season with spices to taste.

Okroshka with chicken breast

A dietary version of kvass okroshka is prepared with chicken breast.

  • 1 bone-in chicken breast or two fillets
  • 5 fresh cucumbers;
  • 1.5 liters of kvass;
  • 5 potatoes;
  • 5 eggs;
  • 6 tablespoons of sour cream;
  • 1-2 teaspoons of mustard;
  • salt, pepper, citric acid and herbs to taste.

First you need to boil the chicken. Dip the washed breast into boiling water, bring to a boil and remove the foam. Cook at a low boil for a whole breast for about 40 minutes. The fillet will cook faster - in 20 minutes. At the end of cooking, add salt. You can put allspice and bay leaf. Refrigerate the cooked chicken. Remove the skin and remove the fillets from the bones. Cut the chicken into small cubes.

In advance, boil the potatoes in their skins and eggs. Let the food cool completely. Peel the potatoes and cut into small cubes. We free the eggs from the shell, separate the proteins and chop them finely. Dice fresh cucumbers.

We shift the yolks into a separate bowl and carefully grind with the addition of mustard and sour cream. We mix sour cream sauce with the rest of the products, then pour in the chilled kvass. Mix, salt and pepper.

Vegetarian (lean) okroshka on kvass

Vegetable vegetable okroshka is prepared without a protein component. When cooking, no eggs, no meat, no sour cream are used.

  • 2 potatoes;
  • 200 gr. radish;
  • 3 fresh cucumbers;
  • 10 radishes;
  • 1 bunch of green onions;
  • 1 bunch of dill greens;
  • 750 ml of kvass;
  • salt, lemon juice to taste.

Potatoes should be boiled in advance so that they have time to cool completely by the time they are cooked. Peel cold boiled potatoes and cut into small cubes.

Finely chop the green onion. Put in a bowl, sprinkle with salt and rub with a wooden spoon. Lightly drizzle the onion lemon juice. We mix. Add chopped dill and diced potatoes to the onion.

We wash the radish well, cut off the “tails” on all sides and rub the radish on a grater. We also grate the cucumber, but you can also cut it into small cubes. Mix vegetables with herbs and potatoes. Pour in kvass, salt and pepper to taste.

Okroshka with tongue

An interesting variant of okroshka can be prepared with boiled tongue. Tongues can be used beef or pork. Tongues must first be boiled until tender. Then we remove the tongue, pour cold water over it and remove the skin from it. Let cool completely. And we cut.

  • 400 gr. finished (cooked, peeled and chopped) tongue;
  • 3 potatoes;
  • 3 hard-boiled eggs;
  • 6-7 radishes;
  • 5 cucumbers;
  • 1-1.2 liters of okroshka kvass;
  • 1 bunch of green onions;
  • salt, sour cream, dill greens to taste.

Peel cold potatoes, cut into cubes. Peel the boiled eggs and cut them into cubes. Mix eggs with potatoes and prepared tongue. Add grated fresh cucumbers and radishes.

Read also: Classic okroshka with sausage - 8 recipes

Finely chop the green onion, salt it and rub it well with a wooden spoon until the juice appears. Mix the onion with chopped dill and add the prepared greens to the okroshka. Add kvass, stir. Salt and season with sour cream.

Recipe with radishes and peas

Another recipe for okroshka with radish, sausage and green peas.

  • 4 potatoes;
  • 3 fresh cucumbers;
  • 12 radishes;
  • 5 eggs;
  • 450 gr. boiled sausage;
  • 5 tablespoons green peas (canned);
  • 1 bunch of green onions and dill;
  • 6 tablespoons of mayonnaise;
  • 1-1.2 liters of kvass;
  • salt to taste.

First of all, wash the potatoes well in their skins and put them to boil. Cook until tender, cool and peel. Separately, boil hard-boiled eggs, immerse them in cold water and let cool completely. We clean them from the shell.

We cut prepared foods into cubes - potatoes, eggs, boiled sausage. We rub cucumbers and radishes on a coarse grater. Mix everything, add green peas.

Wash the green onions and dill thoroughly, shake off the remaining moisture from the greens and finely chop. Sprinkle the greens with salt and rub with a wooden pusher until juice appears. Mix greens with other products.

We put mayonnaise in okroshka, mix thoroughly. Then pour cold kvass, salt and pepper to taste. Place in the refrigerator for half an hour to chill well.

Okroshka with radish

You can cook okroshka with radish, the taste of the dish will be slightly different.

  • 1 large green radish;
  • 500 gr. potatoes;
  • 1 bunch of green onions;
  • 3 cucumbers;
  • 250 gr. boiled sausage;
  • 3 eggs;
  • 1.5 liters of kvass;
  • salt, sour cream to taste.

Boil potatoes and chicken eggs until ready. We cool. We clean the radish, rub it on a coarse grater and fill it with cold water. Leave the radish in the water for 30 minutes. Then we drain the water, squeeze the radish.

Mix the radish with chopped potatoes and eggs. Dice boiled sausage and fresh cucumbers. We add them to the okroshka. Finely chop the greens and mix with the rest of the products.

Pour okroshka with kvass, salt to taste. Pour into bowls, add a spoonful of sour cream to each serving.

Okroshka with beets on kvass with horseradish

Okroshka with beets is not often cooked, but meanwhile, such a soup turns out to be very tasty.

  • 0.5 liters of unsweetened kvass for okroshka;
  • 1 beet;
  • 1 carrot;
  • 1 fresh cucumber;
  • 1 pickled cucumber;
  • 3 stalks of green onions;
  • a small bunch of dill greens;
  • 2 eggs;
  • 3 tablespoons of sour cream (if desired, sour cream can be replaced with mayonnaise, preferably homemade);

    • We clean the beets, cut into thin strips, as for cooking borscht. We shift the beets into a saucepan, pour in a glass of water, add a teaspoon of vinegar and set the beets to simmer for 20 minutes. At the same time, we set the carrots in the peel and eggs to cook.

    Finely chop the green onion and dill, transfer to a bowl in which okroshka will be served. Add a teaspoon of sugar and salt. Rub with a wooden spoon until juice appears. Cut fresh cucumber into cubes and cut pickled cucumber in the same way.

    Cut the hard-boiled eggs in half and remove the yolks. Finely chop the whites, rub the yolks with a fork. Mix the whites and mashed yolks with the rest of the products. We clean the boiled and cooled carrots and cut them very finely. We cool the stewed beets and add it together with the liquid to the okroshka, we also send the chopped carrots there. Pour kvass, mix and taste. Add salt if needed.

    Advice! This okroshka can be served with grated horseradish or mustard. You can also add finely chopped sausage - boiled or smoked.

    Original okroshka with sprat in tomato

    The original version of okroshka is prepared with sprats in tomato.

    • 1 can of sprats in tomato sauce;
    • 3 potatoes;
    • 3 cucumbers;
    • 5-6 radishes;
    • 3 eggs;
    • 1 tablespoon of mustard;
    • 1 liter of kvass;
    • 1 tablespoon of sour cream;
    • 1 bunch of greens;
    • salt and pepper to taste.

    Boil the potatoes in their skins until cooked, cool. Separately boil hard-boiled eggs. We are also waiting for complete cooling.

    Dice fresh cucumbers and radishes. We cut cold boiled potatoes and eggs in similar cubes. We mix these ingredients. We open the jar with sprats, pour its contents into a bowl with okroshka along with the sauce. We also add finely chopped greens. We mix.

With the onset of cold weather, warming drinks come into fashion. The most popular "winter" drink is considered to be mulled wine. On the German The name of this drink sounds like "gluvain", which means "hot wine". Mulled wine has long been a traditional drink in Europe, namely: Germany, Australia, Switzerland, the Czech Republic. In some countries, mulled wine is considered to be one of the symbols of Halloween.

This drink has been known to people since ancient times. Even the ancient Romans loved spiced wine, although they drank it cold. Later, the wine began to warm, which is where it came from modern version mulled wine.

Flaming wine lovers find Bordeaux to be the best choice for making this fruity nectar, though any red wine will do. Wine must be heated, usually up to 70-80 degrees Celsius. Particular attention is paid to spicy spices, it is believed that a cinnamon stick will give the drink a unique taste and aroma.

However, it has recently become popular non-alcoholic version of mulled wine. He was especially fond of motorists. After drinking non-alcoholic warming nectar, car owners calmly sit behind the wheel.

To date, supporters of a sober lifestyle are preparing a warming cocktail based on fruit juices and mulled wine with tea. The most popular are:

Non-alcoholic mulled wine: recipes

There are a lot of recipes for non-alcoholic mulled wine. There is room for experimentation in the preparation of this drink, although the recipes for making non-alcoholic mulled wine are quite simple in themselves. So, how to make non-alcoholic mulled wine at home?

Cherry mulled wine

It has been scientifically proven that cherry nectar is an excellent antioxidant, improves brain function, can have anti-inflammatory and antipyretic properties, and it has excellent taste.

Non-alcoholic fruit cocktail based on cherry juice pretty easy to prepare. It contains the following ingredients:

  1. Cherry nectar (1 liter).
  2. Apple or orange nectar (200 ml).
  3. Clove buds (3-5 pcs.).
  4. Brown sugar (3 tsp).

The first step in preparation will be mixing all kinds of nectar. Pour sugar and cloves into the resulting mixture, stirring until the sugar is completely dissolved. Next, you need to heat the mixture to 70 degrees, it is impossible to bring to a boil. Remove the heated drink from the stove, cover the container and let stand for 5-6 minutes. Before serving, strain the cocktail, then pour into glasses. You can garnish with a slice of lemon.

orange mulled wine

Oranges are known for their beneficial properties, so a drink made from orange juice, will be not only tasty, but also the most useful. The vitamins that make up the orange in the winter season will help strengthen the immune system . The composition of the drink includes the following ingredients:

The first step is to transfer the spices to a separate bowl, they should be at hand. Pour the juice into an enamel pan, heat the liquid over low heat to 70 degrees, boiling is not recommended. If foam appears, it must be removed. Pour the heated drink into a thermos, add spicy spices there. Let stand for 10-15 minutes, then strain and pour into glasses. You can add an orange slice to the glass.

Apple mulled wine

Warming cocktail based on apple nectar considered the most fragrant and fragrant. Combining taste and beneficial features, an apple smoothie will help keep you warm. To prepare this drink you will need:

In an enamel saucepan, mix juice and water. Put on the stove and over low heat, heat the future "elixir" to 70 degrees. Pour spices, raisins, zest, sugar and medium-sized apple slices. Mix carefully. Remove the heated liquid from the stove, cover the container with thick towels and let stand. After 17-20 minutes, strain the cocktail, pour into glasses.

Grape mulled wine

Grape nectar is known for its refreshing properties. A drink made from grape juice, tones and warms almost immediately, after the first sip. It is recommended to prepare a warming "elixir" at home from the following ingredients:

  1. Grape nectar (1000 ml.).
  2. Ground cardamom (at the tip of a teaspoon).
  3. Carnation (3-5 pcs.).
  4. Cinnamon sticks (1-2 pcs.).
  5. Ginger mashed (1 pinch).
  6. Muscat ground (at the tip of a knife).
  7. Lemon slices.

Pour the juice into an enamel pan, heat the liquid over low heat to 70 degrees. Add spices to the warmed juice. Remove from heat, cover the container with a thick towel and let stand. Strain the drink, pour into glasses and garnish with lemon slices.

Pomegranate nectar contains a lot of useful components that in winter will help to avoid colds, as well as strengthen the immune system. For a drink based on pomegranate juice, according to the recipe, you must:

First you need to remove the skin from the pomegranate. Pour the peel with 1 liter of water and simmer for 10 minutes over low heat. Next, add the juice squeezed from pomegranates, chopped orange slices, spices and zest into the container. Mix carefully. Heat up to 70 degrees, remove from the stove, let stand and decant. Add honey to the strained drink and pour into glasses.

tea drink

Tea lovers will love tea mulled wine recipe. To prepare the recipe you will need:

  1. Strongly brewed black tea (2 tbsp.).
  2. Cherry nectar (150 ml).
  3. Apple nectar (150 ml).
  4. Buds of cloves (2 pcs.).
  5. Cinnamon sticks (1 pc.).

Mix cold strong black tea with apple and cherry nectars. Mix and put on low heat. Heat the liquid to 70 degrees, add spices. Remove from heat and let stand 18-20 minutes. Strain hot fruit cocktail and pour into glasses.

Useful elixir

Undoubtedly non-alcoholic mulled wine It is considered one of the healthiest and most fortified drinks. AT winter period it serves as an indispensable component for health. With it, you can cure a cold, improve brain activity, get a boost of energy and just keep warm on a cold winter evening. The technology for preparing a drink without alcohol is almost always the same, only the composition differs. Making a fruit cocktail is not difficult, you must follow some rules:

  • Soft drink cannot be brought to a boil. And generally speaking, optimum temperature heating is considered 80 degrees Celsius.
  • Be sure to insist the drink, the taste will only improve.

It should be remembered that it is impossible to prepare a drink in an aluminum container. Taste qualities are lost, the drink acquires a “metallic” aftertaste.

Attention, only TODAY!

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