Okroshka on white kvass with quail eggs and tarragon

6 servings

60 minutes

Okroshka on white kvass with quail eggs and tarragon is a refreshing dish of Russian cuisine, perfect for hot summer days. Its roots go back to ancient Russian culinary traditions where the combination of kvass with vegetables and herbs created a light yet nutritious meal. White kvass gives the soup a soft, slightly sour taste that harmonizes with the freshness of cucumbers, radishes, and greens. Quail eggs add tenderness while tarragon brings subtle anise notes, giving the dish a special sophistication. The dressing with miso paste, mustard, and horseradish adds spiciness and depth of flavor to the okroshka. This dish can be served as a standalone treat or as a light accompaniment to a summer table.

Energy value per serving

• Calories: 293.1
• Proteins: 12.6g
• Fats: 7.7g
• Carbohydrates: 40.4g

Ingredients

• White kvass: 1 l
• Miso paste: 160 g
• Mustard: 1 tbsp
• Table horseradish: 1 tbsp
• Sour cream 20%: 1 tbsp
• Soy sauce: 2 tbsp
• Boiled potatoes: 4 pc
• Cucumbers: 4 pc
• Lightly salted cucumbers: 6 pc
• Radish: 1 bunch
• Dill: 1 bunch
• Parsley: 1 bunch
• Tarragon: 20 g
• Quail egg: 20 pc
• Ground black pepper: to taste

Cooking steps

1. First, prepare the dressing. To do this, dissolve miso paste in 250 ml of boiling water. Cool to room temperature.

   Required ingredients:

   • Miso paste: 160 g
   • White kvass: 1 l

2. In a pot, mix kvass, diluted miso paste, add mustard, horseradish, sour cream, and soy sauce. Stir well, taste for salt and add more soy sauce if needed. Pour into a suitable bottle or pot and place it in the fridge or freezer to cool.

   Required ingredients:

   • White kvass: 1 l
   • Miso paste: 160 g
   • Mustard: 1 tablespoon
   • Table horseradish: 1 tablespoon
   • Sour cream 20%: 1 tablespoon
   • Soy sauce: 2 tablespoons
   • Soy sauce: 2 tablespoons

3. Boil quail eggs for 3 minutes, cool them down, then carefully peel off the shell.

   Required ingredients:

   • Quail egg: 20 pieces

4. Cut the boiled potatoes into cubes, and slice all cucumbers and radishes into thin small slices.

   Required ingredients:

   • Boiled potatoes: 4 pieces
   • Cucumbers: 4 pieces
   • Lightly salted cucumbers: 6 pieces
   • Radish: 1 bunch

5. Chop the greens finely.

   Required ingredients:

   • Dill: 1 bunch
   • Parsley: 1 bunch
   • Tarragon: 20 g

6. Place vegetables in a plate, pour cold dressing over them, top with halved quail eggs and sprinkle with greens. You can also add sour cream, mustard, and horseradish to taste.

   Required ingredients:

   • Boiled potatoes: 4 pieces
   • Cucumbers: 4 pieces
   • Lightly salted cucumbers: 6 pieces
   • Radish: 1 bunch
   • Quail egg: 20 pieces
   • Dill: 1 bunch
   • Parsley: 1 bunch
   • Tarragon: 20 g
   • Sour cream 20%: 1 tablespoon
   • Mustard: 1 tablespoon
   • Table horseradish: 1 tablespoon