Okroshka on kvass with tongue and chicken
4 servings
40 minutes
Classic and even slightly improved okroshka: for example, it has green peas. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant "Leningrad".
1
For kvass base - combine all ingredients (1100 ml of kvass, 3 boiled eggs, salt, pepper, 40 grams of table horseradish, 30 grams of mustard, 5 grams of dill and 5 grams of green onion), blend until smooth consistency and strain through a fine sieve.
- Bread kvass: 1100 ml
- Chicken egg: 4 pieces
- Salt: 3 g
- Ground black pepper: 1 g
- Horseradish: 40 g
- Mustard: 30 g
- Dill: 7 g
- Spring onion: 8 g
2
For okroshka, boil the egg to medium. Boil 1.5 liters of water, add 2 tablespoons of salt and 40 ml of vinegar. Carefully lower the egg into the water with a spoon and cook for 6 minutes.
- Chicken egg: 4 pieces
- Salt: 3 g
3
After that, use a spoon or slotted spoon to transfer the egg to a bowl of ice and water. Let it cool. Peel the egg from the shell. Cut it into four pieces.
- Chicken egg: 4 pieces
4
Cut the prepared vegetables, tongue, and chicken breast into small cubes and arrange them in separate piles on a plate. Place ¼ of an egg in the center of each plate. Garnish with green onion feathers and green leaves.
- Cucumbers: 120 g
- Boiled potatoes: 120 g
- Radish: 120 g
- Green peas: 120 g
- Boiled beef tongue: 120 g
- Chicken breast: 120 g
- Chicken egg: 4 pieces
- Spring onion: 8 g
- Parsley: 3 g
5
Pour kvass when serving.
- Bread kvass: 1100 ml