Russian Okroshka with Meat, on Bread Kvass with Horseradish
by Editorial Staff
This recipe for okroshka on kvass with horseradish was created according to the prototype of the connoisseur of Russian cuisine V.V. Pokhlebkin. Perhaps for some, it will be surprising, but his recipes do not include radishes, but boiled carrots are present. I decided to make okroshka sticking to the main classic ingredients of Russian cuisine.
Ingredients
- (for a 5-liter saucepan)
- Bread kvass with horseradish – 3 l
- Boiled potatoes – 500 g
- Boiled meat (chicken, turkey, beef) – 500 g
- Boiled carrots – 1 pc.
- Boiled eggs – 4 pcs.
- Small onions – 1 pc.
- Fresh cucumbers – 4 pcs.
- Pickled cucumbers – 2 pcs.
- Green onions – 200 g
- Fresh parsley – 40 g
- Fresh dill – 40 g
- Mustard – 1-3 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Sour cream (for serving) – to taste
Directions
- Chop green onions. If its heads are large enough, then onions can be skipped. Pour green onions into a separate bowl and grind with 2 teaspoon. salt. The onion should give juice.
- Cut the boiled meat into cubes, send it to the onion.
- Pour 0.5 l of kvass into a mug, add black pepper, mustard to it, and mix everything well.
- Pour the meat with green onions with this kvass.
- And mix again.
- Now chop all the remaining ingredients in turn. Fresh and pickled cucumbers can be peeled and then sliced.
- Finely chop the onion.
- Cut boiled carrots into cubes.
- Chop the herbs finely.
- Cut the boiled potatoes.
- Use an egg cutter or simply cut the boiled eggs with a knife.
- Place all chopped food except eggs in a large saucepan. Add meat with green onions there. Try to see if there are enough salt and pepper, add if necessary.
- Pour all with kvass and add chopped eggs.
Enjoy your meal!
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