Okroshka with chicken fillet and tomatoes – healthy, tasty, appetizing, and unusual. We do not add sour cream to this okroshka, a dressing based on water and kefir, if you wish, you can add lemon juice. We add piquancy with a small amount of garlic. A very bright summer dish.
Summary
| Cook Time | 50 minutes |
| Total Time | 50 minutes |
| Course | Main Dish |
| Servings (Default: 3) |
Ingredients
Ingredients- Chicken fillet – 250 g
- Fresh cucumber – 200 g
- Tomatoes – 150 g
- Kefir – 300 ml
- Eggs – 2 pcs.
- Green onions – 10 g
- Fresh parsley – 10 g
- Fresh dill – 10 g
- Salt to taste
- Ground black pepper – to taste
- Lemon (juice) – optional, to taste
- Garlic – 1 clove
- Water – 150 ml
Print Recipe
Pin Recipe Instructions
- Pour the chicken fillet into a saucepan with cold water and bring to a boil. Skim off the foam and cook the fillets over low heat for 25 minutes. Cool the finished fillet in the broth.
- Pour eggs into a saucepan with cold water and boil for 10 minutes after boiling. Then cool in cold water.
- Cut the cooled fillet into medium pieces and place it in a bowl.
- Cut the cucumbers into small cubes and add to a bowl.
- Cut the tomatoes into small cubes and transfer to a bowl.
- Peel the cooled eggs and cut them into small cubes.
- Finely chop the parsley, dill, and green onion and add to all ingredients.
- Transfer everything to a large convenient saucepan and pour in kefir (I used 2.5%).
- Then pour in water, add salt and black pepper to taste. Peel, chop, and add the garlic to the saucepan. Chill okroshka in the refrigerator for about 30 minutes.
- Okroshka with chicken fillet and tomatoes is ready.
Enjoy your meal!
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