Okroshka on Cucumber Pickle
by Editorial Staff
A pickled cucumber pickle can be a good base for delicious okroshka. The brine is diluted with cold water, it is saturated with aromatic herbs, spices, and has a sour-salty taste suitable for okroshka. Okroshka on cucumber brine turns out to be very refreshing and aromatic!
Servings: 6
Ingredients
- Potatoes – 350 g
- Boiled sausage – 200 g
- Fresh cucumbers – 200 g
- Eggs – 3 pcs.
- Green onions – 20-30 g
- Fresh parsley – 15 g
- Fresh dill – 20 g
- Cucumber pickle – 500 ml (you will need a 1-liter jar of pickled cucumbers)
- Sour cream (for serving) – to taste
- Water – 700 g
Directions
- Fill the potatoes in a saucepan with water (you just need the water to cover the potatoes), bring to a boil, and cook for 20-30 minutes, until fully cooked. Remove the finished potatoes from the water and leave them to cool.
- Boil the eggs hard-boiled (10 minutes after boiling), then cool in cold water.
- Peel the cooled potatoes, cut into small cubes, and put in a saucepan.
- Cut fresh cucumbers into small cubes and put them in a saucepan with potatoes.
- Cut the sausage into small cubes and add to the saucepan.
- Peel the eggs, cut into cubes, and add to the rest of the ingredients.
- Finely chop the dill, parsley, and green onions.
- Add all the herbs to the pot.
- Drain the pickle (marinade) from the cucumbers, which we filter.
- We dilute the brine with cold boiled water. I diluted 500 ml of brine with 700 ml of water. The brine can differ in the amount of acid and salt, so adjust the ratio to your liking. As a result, you should get 1.2 liters of liquid.
- You can mix all the chopped ingredients in a saucepan, arrange them on plates, and then add the required amount of liquid to each portion. Or you can add the diluted brine directly to the pan and stir there.
- It is advisable to put okroshka in a cucumber brine for 20-30 minutes in the refrigerator so that it cools even more and is saturated with the aromas of greenery.
Enjoy your meal!
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