Okroshka with Tan and Fresh Parsley Sorbet
by Editorial Staff
Meat okroshka with fermented milk ayran or tan. They are the basis of the original sauce with grated yolk, fresh herbs, mustard, horseradish, and sour cream. Sorbet made from fresh parsley gives a special taste to okroshka. Make okroshka with tan using this recipe and discover new flavors of your favorite cold soup.
Servings: 4
Ingredients
- Tan – 500 ml
- Boiled beef – 250 g
- Boiled potatoes – 300 g
- Boiled eggs – 4 pcs.
- Fresh cucumbers – 220 g
- Radish – 90 g
- Fresh parsley – 30 g
- Fresh dill – 10 g
- Green onions – 10 g
- Horseradish (ready-made seasoning) – 1 teaspoon
- Mustard (ready-made seasoning) – 1 teaspoon
- Sour cream – 2 tbsp
- Sugar – 1 tbsp
- Salt – 1 teaspoon
- Ground pepper – 1/2 teaspoon
- Ice – 10 cubes
Directions
- Boil the meat (beef) in advance until tender, boil the potatoes in their uniforms, boil the eggs hard-boiled. Peel boiled eggs and separate the whites from the yolk. Cut the protein into strips.
- Crush the yolks with a fork.
- Finely chop the dill and green onions. Add sour cream, mustard, horseradish, dill, green onions, salt, and sugar to the yolks.
- Stir until smooth.
- Add some of the tan to the egg mass and mix well.
- Add the remaining tan.
- Cut the cucumbers into strips.
- Cut the radish into strips.
- Peel the boiled potatoes and cut them into strips.
- Cut the boiled meat.
- Finely chop the parsley.
- Place the chopped parsley in a blender and add the crushed ice cubes.
- Grind the parsley with ice to make a parsley sorbet.
- Put potatoes and cucumbers in approximately the same proportions on a serving plate.
- Then add the radishes and egg whites half as much as potatoes and cucumbers. Add meat.
- Pour the tan with yolks and herbs into a plate. Place a small ball of parsley sorbet on top.
Enjoy your meal!
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