Okroshka with seaweed
1 serving
30 minutes
This is how Evgeny Meshcheryakov from the Moscow restaurant Umi Oysters prepares okroshka.
Calories457.1kcal
Proteins13.4grams
Fats10.7grams
Carbohydrates63.3grams
1
Pour a liter of kvass into a pot, turn on low heat, and simmer until you have 250 ml of kvass wort left. This wort will be the base for the dressing.
- Bread kvass: 1 l
2
Boil the potatoes and let them cool. Cut the cooled potatoes into four wedges.
- Baby potatoes: 15 g
3
Boil the egg and cool it down.
- Chicken egg: 1 piece
4
Cut cucumbers, radishes, and green radish into strips.
- Baku cucumbers: 8 g
- Radish: 8 g
- Green radish: 8 g
5
Chop the green onion finely.
- Spring onion: 2 g
6
Place the sliced vegetables, onion, and kaiso seaweed on an icy plate.
- Baku cucumbers: 8 g
- Radish: 8 g
- Green radish: 8 g
- Spring onion: 2 g
- Chuka wakame salad: 15 g
7
Mix 60 ml of evaporated kvass, white miso paste, creamy horseradish, and sesame oil.
- Bread kvass: 1 l
- White miso paste (shiro miso): 20 g
- Creamed horseradish: 5 g
- Sesame oil: 2 ml
8
Pour everything into a plate and place a halved boiled egg on top.
- Chicken egg: 1 piece
