Okroshka on matsoni
5 servings
30 minutes
Okroshka with matsoni is a refreshing and nutritious cold soup that comes from Russian culinary tradition but enriched with Georgian matsoni, giving the dish an extraordinary tenderness and slight sourness. In this version of the classic summer soup, fresh crunchy vegetables intertwine with nutritious beef tongue and a spicy paste of yolks, mustard, and sour cream. Mineral water makes the texture especially airy, while the garnish of quail eggs and green onions adds aesthetic completeness. Okroshka with matsoni is perfect for hot days when one desires lightness and freshness. This dish can be served as a standalone refreshing lunch or as part of a feast, showcasing the harmony of traditional flavors and original culinary solutions.
1
Prepare the paste for okroshka: mash boiled yolks with a fork, add mustard, sour cream, and mix until smooth. Then add salt, pepper, and finely chopped green onions, and mix well.
- Egg yolk: 4 pieces
- Dijon mustard: 30 g
- Sour cream: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 40 g
2
Cut the potato, cucumber, radish, and tongue into 5 mm cubes.
- Boiled potatoes: 100 g
- Cucumbers: 100 g
- Radish: 100 g
- Boiled beef tongue: 1 kg
3
Mix the vegetables and tongue with the paste for okroshka and place all the ingredients in one container.
- Boiled potatoes: 100 g
- Cucumbers: 100 g
- Radish: 100 g
- Boiled beef tongue: 1 kg
- Egg yolk: 4 pieces
- Dijon mustard: 30 g
- Sour cream: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 40 g
4
Mix matsoni with mineral water. Pour into a container with vegetables and tongue. Stir. Serve the prepared okroshka in bowls, garnished with halved boiled quail eggs and green onions.
- Matsoni (yoghurt): 1 l
- Mineral water: 400 l
- Quail egg: 5 piece
- Spring onion: 40 g
