Vegetable okroshka
4 servings
30 minutes
Vegetable okroshka is a traditional dish of Russian cuisine that is refreshing and light, especially popular in warm weather. Its history dates back to ancient times when kvass was used as a base for cold soups. This version of okroshka with vegetables gives a fresh, slightly spicy taste thanks to radishes and green onions. Carrots add sweet notes while potatoes provide a light density. The dressing made from mustard, sour cream, and egg yolks enriches the flavor, while dill adds aromatic freshness. The main advantage of okroshka is its chilled appearance that perfectly quenches thirst and satisfies without heaviness.
1
Cut boiled and cooled carrots, as well as fresh cucumbers, into small cubes. Grate the boiled potatoes. Slice the radishes thinly. Finely chop the green onions and mash them with a spoon, adding a little salt to soften and release their juice. Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and mash the yolks with mustard.
- Carrot: 1 piece
- Cucumbers: 2 pieces
- Potato: 2 pieces
- Radish: 5 piece
- Spring onion: 60 g
- Chicken egg: 2 pieces
- Mustard: to taste
- Salt: to taste
2
Combine chopped green onions with potatoes, egg yolks, sour cream, sugar, and salt, mix everything, dilute with kvass, and add chopped radishes and carrots.
- Spring onion: 60 g
- Potato: 2 pieces
- Chicken egg: 2 pieces
- Sour cream: 2 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
- Bread kvass: 1 l
- Radish: 5 piece
- Carrot: 1 piece
3
When serving on the table, add chopped dill to the okroshka.
