Okroshka Lebanese style
6 servings
150 minutes
Recipe from Ilya Cherkashin, chef of the Levantine Fire Cuisine Bar restaurant.
Calories198.1kcal
Proteins11.6grams
Fats8.6grams
Carbohydrates16.7grams
Chickpeas
50
g
Radish
50
g
Cucumbers
50
g
Quail egg
3
pc
Green radish
50
g
Sorrel
50
g
Dill
50
g
Bread kvass
1
l
Mustard
1
tbsp
Salt
to taste
1
Soak the chickpeas overnight.
- Chickpeas: 50 g
2
The next day, drain the water, rinse the peas, and cook in salted water for 2 hours.
- Chickpeas: 50 g
- Salt: to taste
3
Then drain the water.
4
Boil quail eggs.
- Quail egg: 3 pieces
5
Cut the beef, cucumbers, radishes, and daikon into strips.
- Smoked beef (pastrami-style): 150 g
- Cucumbers: 50 g
- Radish: 50 g
- Green radish: 50 g
6
Chop the sorrel and dill.
- Sorrel: 50 g
- Dill: 50 g
7
Dissolve mustard in kvass.
- Mustard: 1 tablespoon
8
Place vegetables, greens, chickpeas, egg, and beef on the plate.
- Smoked beef (pastrami-style): 150 g
- Chickpeas: 50 g
- Radish: 50 g
- Cucumbers: 50 g
- Quail egg: 3 pieces
- Green radish: 50 g
- Sorrel: 50 g
- Dill: 50 g
9
Pour kvass.
- Bread kvass: 1 l
10
Serve immediately.
