Okroshka

Okroshka is an absolutely favourite dish on our tables in the summer. Some people prefer okroshka on kvass, some on kefir. Certainly, okroshka on kvass is considered classic. Each family has its own recipe. Anyway, it’s chopped vegetables with meat (or fish) with a piquant seasoning and green. I will tell you my secrets of cooking okroshka which make this dish, so loved by me, successful.

Cooking time — 1 hour
Complication — simply

In recipe book

Main ingridient: vegetables
Category: soups and broths
Kitchen: home, russian

Cause: for children, for every day
Preparation: without-processing

portions

Ingredients:

Potato - 5 average pc;

Eggs – 4 pc;

Sausage – 500 g;

Cucumbers – 5 average pc;

Radish – 500 g (10-12 big);

Dill – bunch;

Spring onion – bunch (10 pc);

Salt (I always have sea salt) – 1 full tea spoon;

Mustard – 2 tea spoons;

Sugar – 1/2 tea spoon;

Ground black pepper – 1 tea spoon;

Kvass – 4 litres;

Sour cream for serving – 400 ml.

Step 1

Boil in advance potatoes in salted water and eggs. Let them cool down.

Step 2

All ingredients should be cut equally to achieve the harmony of the taste. You can cut all in sticks, for example. I prefer cubes in okroshka. So, we cut all in cubes starting from peeled potatoes.

Step 3

Then sausage.

Step 4

Then cucumbers.

Step 5

And radish.

Step 6

Chop the dill without stalks, put into the bowl to other ingredients.

Step 7

Now attention please, we are talking about secrets. Divide whites from yolks in eggs. Cut the whites and put them into the bowl. Mix up. Put aside yolks for a while.