Meat okroshka by William Pokhlebkin
8 servings
20 minutes
Meat okroshka according to the recipe of the pedantic William Pokhlebkin. With turnip and tarragon, on two kvasses, with cucumber brine. Russian luxury.
1
Prepare the necessary ingredients.
2
Boil the meat, swede, potatoes, and eggs separately. Let cool. Cut the meat into small cubes.
- Beef: 300 g
- Swede (rutabaga): 1 piece
- Potato: 250 g
- Chicken egg: 2 pieces
3
Cut the rutabaga and potatoes into the same small cubes.
- Swede (rutabaga): 1 piece
- Potato: 250 g
4
Chop the eggs finely.
- Chicken egg: 2 pieces
5
Cut the cucumbers and onions into the same small cubes.
- Onion: 1 head
- Cucumbers: 2 pieces
- Pickled cucumbers: 1 piece
6
The spicy part should consist of finely chopped green onions (with onions predominating in this mix), dill, parsley, celery, and tarragon. All the greens should be finely chopped.
- Spring onion: 100 g
- Parsley: 20 g
- Celery leaves: 20 g
- Dill: 20 g
- Tarragon leaves: 10 g
7
Mix all dry ingredients except for greens and eggs. Combine mustard, a third of a glass of dark kvass, and ground pepper. Pour the dressing over the okroshka, lightly mash with a spoon, and let it sit for 30 minutes.
- Mustard: 1 tablespoon
- Dark kvass: 670 ml
- Ground black pepper: to taste
8
Pour the infused okroshka with two types of kvass and cucumber brine. Usually, a so-called white okroshka kvass, which is more sour than regular drinking dark kvass, is used. In meat okroshka, it can be mixed half and half with drinking kvass.
- White kvass: 600 ml
- Pickle brine: 170 ml
9
Add greens and eggs, season with salt and pepper to taste.
- Spring onion: 100 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
10
Serve with sour cream.
