Okroshka with seaweed

1 serving

30 minutes

This is how Evgeny Meshcheryakov from the Moscow restaurant Umi Oysters prepares okroshka.

Energy value per serving

• Calories: 457.1
• Proteins: 13.4g
• Fats: 10.7g
• Carbohydrates: 63.3g

Ingredients

• Baku cucumbers: 8 g
• Radish: 8 g
• Chicken egg: 1 pc
• Mini Potatoes: 15 g
• Chuka salad: 15 g
• Green radish: 8 g
• Green onions: 2 g
• Bread kvass: 1 l
• Creamy Horseradish: 5 g
• Sesame oil: 2 ml
• White miso paste: 20 g

Cooking steps

1. Pour a liter of kvass into a pot, turn on low heat, and simmer until you have 250 ml of kvass wort left. This wort will be the base for the dressing.

   Required ingredients:

   • Bread kvass: 1 l

2. Boil the potatoes and let them cool. Cut the cooled potatoes into four wedges.

   Required ingredients:

   • Mini Potatoes: 15 g

3. Boil the egg and cool it down.

   Required ingredients:

   • Chicken egg: 1 piece

4. Cut cucumbers, radishes, and green radish into strips.

   Required ingredients:

   • Baku cucumbers: 8 g
   • Radish: 8 g
   • Green radish: 8 g

5. Chop the green onion finely.

   Required ingredients:

   • Green onions: 2 g

6. Place the sliced vegetables, onion, and kaiso seaweed on an icy plate.

   Required ingredients:

   • Baku cucumbers: 8 g
   • Radish: 8 g
   • Green radish: 8 g
   • Green onions: 2 g
   • Chuka salad: 15 g

7. Mix 60 ml of evaporated kvass, white miso paste, creamy horseradish, and sesame oil.

   Required ingredients:

   • Bread kvass: 1 l
   • White miso paste: 20 g
   • Creamy Horseradish: 5 g
   • Sesame oil: 2 ml

8. Pour everything into a plate and place a halved boiled egg on top.

   Required ingredients:

   • Chicken egg: 1 piece