“Okroshka can be considered one of the main dishes of summer. Most people prepare it with the same ingredients, but with different dressings. Some add kefir, others add kvass. For those who want to try a new taste, there is an unusual option.”
What we will tell you about:
Everyone is used to okroshka as a cold soup, but this dish can also be served as a dessert. A new trend is to cook fruit with non-alcoholic cider. This option is increasingly found on restaurant menus. Some housewives try the unusual recipe themselves. Let’s find out what this drink is and whether okroshka is healthy.
What does non-alcoholic cider contain?
Cider is a fermentation product made from apples, less often from pears. As a rule, this drink is made from the simplest ingredients:
apple juice; apples; orange sugar; cinnamon;
Spices are added to taste (cinnamon, cloves). You can prepare a drink without them. Also, the amount of sugar can be adjusted as desired. The cider is rich, moderately carbonated and refreshing.
It contains a lot of vitamin B2, C, E and PP. It also contains trace elements such as potassium, calcium, magnesium, iron, phosphorus and sodium. 100 ml – 117 kcal.
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The benefits of non-alcoholic cider
The ingredients included in the drink have beneficial properties for the human body. However, this only applies to self-prepared products. Store-bought versions may contain added flavour enhancers, colourings and preservatives.
Apples contain vitamin B, vitamin C and potassium. They ensure the proper functioning of the central nervous and cardiovascular systems.
Oranges are rich in vitamin C, calcium and potassium, which strengthen the immune system and improve the elasticity of blood vessels. Potassium also helps maintain muscle mass, improves memory and brain function and reduces blood pressure.
Read also:
How much kvass can you drink per day and how to choose it correctly? Recommendations from a gastroenterologist.
The drink contains a large amount of antioxidants. They fight free radicals, thus preventing premature cellular aging. The risk of developing thrombosis, atherosclerosis, cataracts and joint diseases is also reduced.
Cider contains pectins and polyphenols. The first substances allow removing waste, toxins, heavy metal salts and even radioactive elements from the body, and the second substances stop inflammatory processes in the body.
If you add cinnamon to cider, it will help reduce the rate of glucose entering the body, which has a positive effect on cholesterol levels.
When cloves are used, the drink also has anti-inflammatory effects.
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Contraindications
With all the beneficial effects listed above, cider can also have a negative effect on the body. The reason for this is the sugar in the composition. It increases the calorie content of the drink and does not contain any nutritional properties.
Therefore, it should be used with extreme caution by people with diabetes and overweight. In addition, the drink contains ingredients that can cause allergies.
Recipe for okroshka with non-alcoholic cider
It is important to note that it is best to consume cider only with fruit. Its sweet taste is not suitable for okroshka made with traditional ingredients. Therefore, the recipe will be very different from the usual one.
Ingredients:
peach;pear;strawberry;blueberry;mint;non-alcoholic cider.
Preparation:
Wash all the fruits and berries thoroughly. Cut the fruits into small cubes and combine in a deep bowl. Add large blueberries to the bowl. Pour the resulting mixture with non-alcoholic cider. Wash the mint and decorate the dish with leaves.
This okroshka is rich in vitamins and fibre. Due to the large amount of fruits and berries, it is very refreshing. Its additional advantage is that it can replace dessert and its preparation takes very little time.
Photo: Alvarez/istockphoto.com
What is the difference between cider and kvass?
These drinks are produced by fermentation and the work of yeast. When making kvass, dry baker’s yeast or pressed live baker’s yeast is used. For cider, sugar found in apples is used. Therefore, it is less suitable for preparing traditional okroshka.
Many people compare cider to beer. In fact, its production is more similar to the technology of winemaking. That is, juice is squeezed out of apples or pears using a special press. Yeast is added to the resulting liquid and the fermentation process is allowed to take place.
Slow fermentation (about three months) allows for the preservation of more aromas and vitamins. As a result, the drink is clarified and filtered. The last stage is carbonation. Some producers achieve this effect by adding carbon dioxide.
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The chef shared five vegetarian recipes for athletes
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