Okroshka in Broth
by Editorial Staff
Okroshka, I think, is prepared by every housewife, and there is nothing special in the okroshka recipe. The only difference is in the liquid used in which okroshka is prepared – kvass, kefir, whey … But I want to tell you how to cook okroshka in broth.
Ingredients
- Meat (pork) – a small piece
- Potatoes – 5-6 pcs.
- Cucumbers – 4 pcs.
- Eggs – 5 pcs.
- Green onions – a large bunch
- Dill (I had frozen) – a large bunch
- Salt to taste
- Citric acid – to taste
How to cook okroshka in broth:
Directions
- Wash the meat, put it in a saucepan, pour water, put it on fire, and cook the broth. When the broth is cooked, remove the meat from it, and put the pan in the refrigerator for about 3-4 hours. During this time, the broth will cool down and frozen fat will form on its surface. This is exactly what we needed, or rather not needed – take a slotted spoon, remove the fat, and throw it away. And cook okroshka on a clean broth. I cook the broth in the evening, and in the morning I cook okroshka. This will ensure that all the fat is removed from the pan. The most important thing is done, now get down to the standard procedure.
- Boil potatoes and eggs.
- Then peel the potatoes, cut into cubes and send to the pan.
- Peel the eggs cut them and send them after the potatoes.
- Now cut up the meat.
- Slice the cucumbers.
- Chop green onions.
- Well, chop the dill.
- Put sour cream in a saucepan with vegetables, pour in the broth, season okroshka in broth with salt and citric acid.
- Mix everything and serve chilled okroshka.
Enjoy your meal!
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