Okroshka with Chicken, Ryazhenka
by Editorial Staff
Okroshka on fermented baked milk turns out to be refreshing, but more intense than, for example, kefir or kvass. Boiled chicken goes well with fresh vegetables and herbs. This option of okroshka will diversify your summer menu and will appeal to lovers of cold first courses.
Cook: 1 hour
Servings: 5
Ingredients
- Chicken fillet – 400 g
- Cucumbers – 400 g
- Potatoes – 300 g
- Radish – 200 g
- Eggs – 5 pcs.
- Green onions – 30 g
- Dill – 20-30 g
- Ryazhenka – 1 l
- Salt to taste
- Ground black pepper – to taste
Directions
- Pour potatoes with water and boil until tender, about 20 minutes. Let it cool.
- Fill the chicken fillet with water and boil for 20 minutes after boiling. We take out the fillet from the broth and let it cool.
- Pour the eggs with water and boil them hard-boiled for 10 minutes after boiling. Then fill with cold water and leave to cool.
- Cut the cucumbers into cubes.
- We cut off the tails of the radish and cut it into small cubes.
- Chop the onion and dill.
- Peel and dice the eggs.
- Peel the potatoes and cut them into cubes.
- Cut the chicken into cubes.
- Combine all the chopped ingredients in a bowl. Salt and pepper to taste. Fill with fermented baked milk, adjusting the thickness of the dish.
Enjoy your meal!
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