Okroshka with beetroot ice cream and horseradish

4 servings

90 minutes

The main thing here is beetroot ice cream, which takes up most of the cooking time. This okroshka is prepared in the Brunkol restaurant in the village of Mitino in the Zaoksky district. Nika Ganich , author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.

Energy value per serving

• Calories: 371.7
• Proteins: 14.8g
• Fats: 22.1g
• Carbohydrates: 26.6g

Ingredients

• Beef tongue: 160 g
• Boiled potatoes: 160 g
• Cucumbers: 160 g
• Radish: 160 g
• Dill: 40 g
• Green onions: 40 g
• Quail egg: 8 pc
• Bread kvass: 600 ml
• Mustard: to taste
• Beet: 1 pc
• Vegetable oil: to taste
• Horseradish: 20 g
• Egg yolk: 4 pc
• Milk 3.5%: 200 ml
• Cream 33%: 100 ml
• Salt: 5 g

Cooking steps

1. Dice the vegetables and mix them.

   Required ingredients:

   • Beef tongue: 160 g
   • Boiled potatoes: 160 g
   • Cucumbers: 160 g
   • Radish: 160 g
   • Dill: 40 g
   • Green onions: 40 g

2. For the ice cream, coat the beetroot with vegetable oil, salt it, wrap it in foil, and bake in the oven at 170 degrees for 40 minutes. Then blend it together with horseradish.

   Required ingredients:

   • Beet: 1 piece
   • Vegetable oil:  to taste
   • Horseradish: 20 g

3. Mix the yolks with salt, milk, and cream and cook in a water bath while stirring constantly for 30 minutes.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Milk 3.5%: 200 ml
   • Cream 33%: 100 ml
   • Salt: 5 g

4. Add beet puree to the slightly cooled mixture and place it in the freezer.

   Required ingredients:

   • Beet: 1 piece

5. To serve okroshka, place it in a bowl, pour kvass over it, and garnish with ice cream. Add salt and mustard to taste.

   Required ingredients:

   • Bread kvass: 600 ml
   • Mustard:  to taste
   • Salt: 5 g