Okroshka on Cucumber Pickle

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

1. 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.
2. Boil the eggs hard-boiled (10 minutes after boiling), then cool in cold water.
3. Peel the cooled potatoes, cut into small cubes, and put in a saucepan.
4. Cut fresh cucumbers into small cubes and put them in a saucepan with potatoes.

   

5. Cut the sausage into small cubes and add to the saucepan.
6. Peel the eggs, cut into cubes, and add to the rest of the ingredients.

   

7. Finely chop the dill, parsley, and green onions.
8. Add all the herbs to the pot.
9. Drain the pickle (marinade) from the cucumbers, which we filter.
10. 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.
11. 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.
12. 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!