Okroshka on white kvass with quail eggs and tarragon
6 servings
60 minutes
Okroshka on white kvass with quail eggs and tarragon is a refreshing dish of Russian cuisine, perfect for hot summer days. Its roots go back to ancient Russian culinary traditions where the combination of kvass with vegetables and herbs created a light yet nutritious meal. White kvass gives the soup a soft, slightly sour taste that harmonizes with the freshness of cucumbers, radishes, and greens. Quail eggs add tenderness while tarragon brings subtle anise notes, giving the dish a special sophistication. The dressing with miso paste, mustard, and horseradish adds spiciness and depth of flavor to the okroshka. This dish can be served as a standalone treat or as a light accompaniment to a summer table.
1
First, prepare the dressing. To do this, dissolve miso paste in 250 ml of boiling water. Cool to room temperature.
- Miso paste: 160 g
- White kvass: 1 l
2
In a pot, mix kvass, diluted miso paste, add mustard, horseradish, sour cream, and soy sauce. Stir well, taste for salt and add more soy sauce if needed. Pour into a suitable bottle or pot and place it in the fridge or freezer to cool.
- White kvass: 1 l
- Miso paste: 160 g
- Mustard: 1 tablespoon
- Prepared horseradish: 1 tablespoon
- Sour cream 20% fat: 1 tablespoon
- Soy sauce: 2 tablespoons
- Soy sauce: 2 tablespoons
3
Boil quail eggs for 3 minutes, cool them down, then carefully peel off the shell.
- Quail egg: 20 pieces
4
Cut the boiled potatoes into cubes, and slice all cucumbers and radishes into thin small slices.
- Boiled potatoes: 4 pieces
- Cucumbers: 4 pieces
- Lightly salted cucumbers: 6 pieces
- Radish: 1 bunch
5
Chop the greens finely.
- Dill: 1 bunch
- Parsley: 1 bunch
- Tarragon: 20 g
6
Place vegetables in a plate, pour cold dressing over them, top with halved quail eggs and sprinkle with greens. You can also add sour cream, mustard, and horseradish to taste.
- Boiled potatoes: 4 pieces
- Cucumbers: 4 pieces
- Lightly salted cucumbers: 6 pieces
- Radish: 1 bunch
- Quail egg: 20 pieces
- Dill: 1 bunch
- Parsley: 1 bunch
- Tarragon: 20 g
- Sour cream 20% fat: 1 tablespoon
- Mustard: 1 tablespoon
- Prepared horseradish: 1 tablespoon