Okroshka with crab sticks
4 servings
30 minutes
Okroshka with crab sticks is a refreshing and light summer soup that embodies the traditions of Russian cuisine. The history of okroshka dates back to ancient times when peasants made it from simple ingredients available at every table. This recipe variant adds a marine touch to the classic dish with crab sticks, creating a delicate flavor with a hint of sweetness. Cucumbers and radishes add freshness and crunch, while the mustard-sour cream dressing enriches the taste with depth and spiciness. Bread kvass gives the dish its characteristic sour note that makes okroshka so recognizable. It's the perfect dish for a summer lunch that refreshes and satisfies without heaviness.
1
Wash the cucumbers, peel if necessary (if the skin is too thick and rough), and cut into small cubes.
- Cucumbers: 2 pieces
2
Boil the eggs hard, cool them, and separate the whites from the yolks. Cut the whites into cubes. Mash the yolks with mustard, salt, pepper, finely chopped dill, and sour cream in a separate bowl until smooth.
- Chicken egg: 2 pieces
- Mustard: 1 tablespoon
- Dill: 1 bunch
- Sour cream: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Cut the crab sticks into small pieces.
- Crab sticks: 240 g
4
Wash the radish, dry it with a paper towel, trim the ends, and slice it into thin rounds.
- Radish: 5 piece
5
Place all prepared ingredients in a deep bowl and mix well. Pour the okroshka with chilled kvass, season with mustard-sour cream mixture, and mix again.
- Bread kvass: 1 l
- Mustard: 1 tablespoon
- Sour cream: 3 tablespoons