Okroshka classic
by Editorial Staff
The recipe for classic okroshka suggests preparing a traditional dish of Russian cuisine – cold soup with kvass. Okroshka comes with kefir, mineral water, etc. But classic okroshka is prepared only with kvass. This requires not sweet, but white bread kvass.
Cook: 30 minutes
Servings: 4
Ingredients
- kvass for okroshka bread 1.5 l
- boiled meat (beef) 300 g
- cucumbers 3-4 pcs.
- potatoes 4 pcs.
- eggs 4 pcs.
- green onions 10-15 g
- dill greens 10 g
- parsley 10 g
- sour cream 2 cups
- salt (to taste) 0.5 teaspoon
- sugar (to taste) 0.25 teaspoon
- mustard (sauce) 0.5 teaspoon
Directions
- Potatoes with eggs (eggs can be cooked separately, this is optional) put in a saucepan, pour cold water, and put on medium heat. Bring to a boil, reduce heat and simmer for 8-10 minutes. Remove the eggs, transfer to cold water, and continue to cook the potatoes until soft, another 10 minutes.
- While the eggs and potatoes are boiling, cut the boiled meat into cubes.
- Finely chop the dill
- Chop the parsley finely.
- Cut the cucumbers into small cubes.
- Finely chop the green onion.
- Grind the chopped green onions with a little salt until the juice appears.
- Peel and dice the eggs.
- Put the finished potatoes in cold water for a couple of minutes, and then remove from the water, peel, and cut into cubes.
- Combine all chopped ingredients except parsley and dill in a large saucepan or bowl. (Optionally, add chopped radish to okroshka.) Season with sour cream and mix well.
- Pour in kvass. Add dill, parsley, sugar, mustard, salt, and stir.
Enjoy your meal!
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