Okroshka with kvass and meat
Origin of the recipe
Okroshka with kvass and meat is actually an even more classic version of okroshka than the well-known Soviet okroshka with cooked sausage—that's how it's been prepared in Rus' since ancient times. You can use any meat you like for okroshka; the other ingredients are the same.
What do you need for cooking?
Ingredients
-
Onion
-
Eggs
-
Potato
-
Meat
-
Greens (dill, parsley)
-
Sour cream
-
Mustard
-
Salt and pepper
-
Kvass
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pot
- Tolkushka
- Containers for ingredients
Step-by-step recipe
Step 1:
Boil the meat, potatoes and eggs.
Step 2:
Finely chop the green onions, place them in a deep container, sprinkle with salt and mash lightly with a potato masher.
Step 3:
Chop the dill and parsley and add to the onion.
Step 4:
Cut the cucumbers into small cubes and add to the greens.
Step 5:
Finely chop the boiled meat and add to the other ingredients.
Step 6:
Peel and mash the eggs with a fork and add to the container.
Step 7:
Cut the potatoes into small cubes, add to the other ingredients and mix well.
Step 8:
Place salt, pepper, and mustard in a separate bowl and mix.
Step 9:
Add sour cream to the seasonings and mix well.
Step 10:
Place the okroshka in a bowl, pour in the kvass and season with the prepared sauce.
Cooking tips
If you lightly grind green onions with salt, they will produce tasty juice and will not be bitter.
You can use any meat for okroshka.
You can chop the eggs with a knife or use an egg slicer first.
