Okroshka
6 servings
25 minutes
The debate about what to season okroshka with - kefir or kvass - will never subside, as well as about what exactly should be on the list of ingredients for this summer soup. Nevertheless, it contains the entire Russian soul, and the charm lies in the fact that it is prepared completely differently from region to region, from family to family. Our version for the "Golden Thousand" is with white kvass and beef.
1
Prepare the necessary ingredients.
2
Cut the garlic cloves in half lengthwise and remove any green shoots if present. Make incisions in the beef and insert the garlic into them. Season the meat with salt and pepper on all sides, wrap it in foil, and place it in an oven preheated to 180 degrees for 1.5–2 hours. Then let it cool.
- Garlic: 4 cloves
- Beef: 600 g
- Ground black pepper: to taste
- Salt: to taste
3
Cut the potatoes into cubes about one centimeter on each side and boil in salted water until cooked.
- Potato: 300 g
4
Boil the eggs hard.
- Chicken egg: 3 pieces
5
Cut the meat into cubes.
- Beef: 600 g
6
Cut the eggs and mushrooms into cubes of the same size.
- Chicken egg: 3 pieces
- Salted mushrooms: 100 g
7
Cut the cucumbers and radishes into strips.
- Cucumbers: 200 g
- Radish: 100 g
8
Chop the greens.
- Parsley: 30 g
- Dill: 30 g
- Spring onion: 30 g
- Celery leaves: 30 g
9
Mix everything.
10
Serve the okroshka in portioned plates, season with salt and pepper to taste, and pour kvass over it.
- Ground black pepper: to taste
- Salt: to taste
- White kvass: 1.2 l
11
Serve with sour cream.
- Sour cream: to taste
