Among the most beloved dishes of the Russian is okroshka, a refreshing light dish in a hot season. Let us leave the reasoning and suspicions of the “ease” of this dish, having the presence of a number of not light components in this dish: potatoes, boiled eggs, mayonnaise, finally – boiled meat with sausage. All mythical lightness of this dish consists in the ease of preparation, cooler of the soup, and no more.
Meanwhile, many vegetarian cuisine dishes have little in common with healthy nutrition. Therefore, as with any dish of this kitchen, we will direct efforts to search for a suitable ingredient that replaces meat. So that this dish is not a dull likeness of a meat -containing version, and that it would be as healthy as possible.
So, from traditional okroshka, you need to exclude meat, mayonnaise, boiled eggs, sausage, potatoes if possible, and replace these ingredients with useful.
By solving this problem, it will be obtained
Vegetarian okroshka
Ingredients:
Cucumbers – 2-3 pcs.
Tomatoes – 2-3 pcs.
Tofu cheese (Brynza) – 300 grams.
Onion feathers – bundle
Dill is a bunch
Boiled beans – 150 g.
Sour cream 10 % 150 grams.
Garlic – 1 clove
Mustard – 1 h. l.
Apple vinegar – 1 h. l.
Preparation:
Soak the beans for 6-8 hours, drain the water, immerse in boiling water, and cook over medium heat for 30 minutes.
Cut cucumbers, cut into cubes, tofu cheese, or to cut any other non -raw cheese with small plastics.
Chop the onion finely, it is better to chop the dill larger.
Put everything in a pan with a volume of 3 liters., pour chilled boiled water just above the level of vegetables. Mix, add sour cream, salt, mustard, and vinegar to taste.
To improve the taste, okroshka can be prepared on kvass, or on kefir, you get an unexpected taste and consistency, so for lovers it is better to prepare a separate portion with such ingredients.