Okroshka with mixed meat
4 servings
30 minutes
Okroshka is a true reflection of Russian gastronomic tradition, where freshness and heartiness harmoniously combine. The origins of this dish date back centuries when okroshka was a relief in the summer heat, providing coolness and nourishment at the same time. Its base is a meat assortment: boiled beef, ham, and tongue complemented by fresh cucumbers, green onions, and fragrant dill. Kvass mixed with sour cream, mustard, and egg yolks gives it sharpness and richness. The taste of okroshka is a play of contrasts: the light sourness of kvass, the tenderness of meat, and the freshness of vegetables create a vibrant symphony. It is perfect for a summer lunch, satisfying hunger while refreshing and invigorating.
1
Cut boiled beef, ham, tongue, and peeled fresh cucumbers into small cubes; finely chop green onions and mash them in a plate with a spoon, adding a little salt; the onion will become soft. Chop the whites of hard-boiled eggs, and mash the yolks in a pot, adding sour cream, a bit of mustard, sugar, salt, mix thoroughly, and dilute with kvass.
- Meat products: 250 g
- Cucumbers: 2 pieces
- Green onions: 75 g
- Chicken egg: 2 pieces
- Sour cream: 5 tablespoon
- Mustard: to taste
- Sugar: 1 teaspoon
- Salt: to taste
- Bread kvass: 1 l
2
After that, place the prepared meat products in the pot. When serving, sprinkle the okroshka with finely chopped dill.
- Meat products: 250 g
- Dill: to taste