Tomato Okroshka with Chicken and Potatoes
by Editorial Staff
Okroshka made with tomato juice, with chicken fillet, potatoes and cucumbers is a tasty, aromatic, and unusual dish that is distinguished by originality and may well compete with traditional okroshka. Here, rather, a matter of taste and willingness to experiment. In any case, tomato okroshka deserves your attention – it perfectly saturates and refreshes in hot weather.
Cook: 50 minutes
Servings: 4
Ingredients
- Chicken fillet – 300 g
- Fresh cucumbers – 2 pcs.
- Potatoes – 3 pcs.
- Green onion – 3 branches
- Fresh dill – 3-4 branches
- Eggs – 4 pcs.
- Salt to taste
- Ground black pepper – to taste
- Tomato juice – 1 l
Directions
- Fill the potatoes with water, cook for 25-30 minutes after boiling, then cool.
- Fill the chicken fillet with water, salt, and cook for 20 minutes.
- Boil the eggs hard-boiled, 10 minutes after boiling.
- Cut the cucumbers into thin strips.
- Chop the greens very finely.
- Cut the boiled meat into cubes.
- Peel the cooled potatoes and also cut them into cubes.
- Put chicken, potatoes, cucumbers, and herbs in a convenient dish. Salt a little and mix.
- Peel the eggs and cut them into slices.
- Place a few spoons of the contents of the bowl in the plates before serving. Pour tomato juice into each plate, adjusting the density of okroshka. Decorate the tomato okroshka with egg slices and pepper to taste.
Enjoy your meal!
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