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

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

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Instructions

1. 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.
2. Pour eggs into a saucepan with cold water and boil for 10 minutes after boiling. Then cool in cold water.
3. Cut the cooled fillet into medium pieces and place it in a bowl.
4. Cut the cucumbers into small cubes and add to a bowl.
5. Cut the tomatoes into small cubes and transfer to a bowl.
6. Peel the cooled eggs and cut them into small cubes.
7. Finely chop the parsley, dill, and green onion and add to all ingredients.

   

8. Transfer everything to a large convenient saucepan and pour in kefir (I used 2.5%).
9. 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.
10. Okroshka with chicken fillet and tomatoes is ready.

Enjoy your meal!