Mushroom okroshka with mustard
4 servings
30 minutes
Mushroom okroshka with mustard is an original take on the traditional Russian cold soup. The dish is based on bread kvass, which gives it a refreshing tang, while the addition of pickled mushrooms enriches the flavor. Mustard mixed with egg and sour cream adds zest and enhances the texture of the dish. This okroshka is a perfect choice for a summer day when you want something light yet filling. Potatoes, carrots, fresh cucumbers, and radishes add a pleasant crunch, while herbs provide freshness. Historically, okroshka was popular among peasants due to its simplicity and ingredient accessibility. Variants with mushrooms appeared later, bringing forest motifs into the traditional recipe. Enjoy this cold soup on a hot day and feel the harmony of Russian cuisine flavors!
1
Wash the potatoes and carrots, boil them in their skins, cool them, peel them, and cut into small cubes.
- Potato: 250 g
- Carrot: 50 g
2
Wash the cucumbers, peel if necessary (if the skin is too thick and rough), and cut into small cubes.
- Cucumbers: 200 g
3
Boil the eggs hard, cool them, and separate the whites from the yolks. Cut the whites into cubes. Mash the yolks with mustard, pepper, finely chopped dill, and sour cream in a separate bowl until smooth. If you find it necessary, add salt and sugar, but remember that there are salted mushrooms in the okroshka!
- Chicken egg: 2 pieces
- Mustard: 20 g
- Dill: to taste
- Sour cream: 200 g
- Salt: to taste
- Sugar: to taste
4
Rinse the salted mushrooms under cold water, dry them with a paper towel, and chop them finely.
- Salted mushrooms: 400 g
5
Wash the radish, dry it with a paper towel, trim the ends, and slice it into thin rounds.
6
Wash the green onion, dry it, and chop it finely.
- Spring onion: 100 g
7
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: 1.5 l
