Okroshka with chicken broth
Origin of the recipe
Okroshka with chicken broth may seem like something quite exotic, but it's a great option for okroshka lovers out of season, when they're looking for a filling snack and a hearty snack that's not just a refreshing treat, but also a delicious treat. Okroshka with chicken broth is a variation of a traditional Russian dish that combines elements of both a cold soup and a salad. This version of okroshka emerged as a response to the need for a more filling and satisfying dish, especially in regions where meat products were more common.
What do you need for cooking?
Ingredients
-
Chicken fillet
-
Egg
-
Potato
-
Cucumber
-
Mayonnaise
-
Green
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
Step-by-step recipe
Step 1:
Boil the chicken fillet and eggs.
Step 2:
Peel the raw potatoes, cut into cubes and boil.
Step 3:
Cool the boiled eggs in cold water, drain the boiled potatoes and let them cool. Cool the chicken fillet.
Step 4:
Peel and dice the eggs and place them in a saucepan.
Step 5:
Finely chop the chicken fillet and add to the eggs.
Step 6:
Add boiled potatoes.
Step 7:
Add fresh or frozen sliced cucumbers.
Step 8:
Chop and add green onions.
Step 9:
Add mayonnaise and mustard and mix thoroughly.
Step 10:
Pour cooled chicken broth over the okroshka and stir.
Step 11:
Add salt, pepper and citric acid and stir again.
Cooking tips
Boil eggs for 15 minutes, potatoes for 20 minutes, store-bought chicken fillet for 20 minutes, homemade chicken fillet for 1 hour.
In addition to green onions, you can add dill and parsley.
Stir the okroshka well before pouring the broth over it to prevent the mayonnaise from forming lumps.
