Okroshka with chicken broth and mayonnaise
8 servings
40 minutes
Okroshka on chicken broth with mayonnaise is a refreshing summer dish of Russian cuisine, rooted in ancient traditions of consuming cold soups. The variation with chicken broth gives it a special tenderness, while mayonnaise enriches the flavor with a soft creamy texture. Okroshka combines the freshness of cucumbers, the nourishment of potatoes and chicken fillet, while mustard and lemon juice add a light spiciness. The brunoise cutting creates harmony of textures, and prolonged chilling enhances the taste. It is an ideal option for a hot day, allowing one to feel full without heaviness while offering a rich flavor bouquet. The dish is served chilled, often with herbs and bread, and pairs excellently with kvass or light beverages.
1
Boil broth from the fillet and let it cool.
- Chicken fillet: 500 g
- Chicken broth: 1 l
2
Boil potatoes in their skins (boil 1 tuber until soft), boil eggs, adding a teaspoon of vinegar to cold water before boiling to prevent cracking.
- Potato: 500 g
- Chicken egg: 8 pieces
3
Mix sour cream, mayonnaise, mustard, 1 mashed boiled potato in a two or more liter jar, add water and broth, shake well and place in a cold place.
- Sour cream: 500 g
- Mayonnaise: 50 g
- Mustard: 1 teaspoon
- Potato: 500 g
- Water: 1 l
- Chicken broth: 1 l
4
Finely chop the leek, transfer to a bowl, and sprinkle with coarse salt.
- Leek: 1 bunch
- Salt: 10 g
5
Using the brunoise cut method, clean and chop cucumbers, sausage, fillet, potatoes, and eggs, separating the yolks and mashing them.
- Cucumbers: 500 g
- Boiled sausage: 300 g
- Chicken fillet: 500 g
- Potato: 500 g
- Chicken egg: 8 pieces
6
Mix the ingredients, add salt, add white pepper, add broth base, add lemon juice to taste
- Salt: 10 g
- Ground white pepper: 10 g
- Chicken broth: 1 l
- Water: 1 l
- Mustard: 1 teaspoon
7
To make the dish tastier, leave it in a cold place for 12 hours