Tyurya
4 servings
15 minutes
A recipe shared with us by the chef of the St. Danilov Monastery, Oleg Olkhov.
CaloriesProteinsFatsCarbohydrates
111.6
kcal2.3g
grams0.3g
grams23.7g
grams
1
Chop the parsley not too finely. Cut the onion into half rings. You can cut a whole onion or do without onion at all — it's a matter of taste.
- Parsley: to taste
- Onion: 0.5 piece
2
Add sauerkraut, onion, parsley, and bread to the cold kvass - you can cut the bread into medium cubes or tear it by hand. Stale bread can also be used: it's a way to prevent it from going to waste.
- White kvass: 1 l
- Sauerkraut: 200 g
- Onion: 0.5 piece
- Parsley: to taste
- Rye (black) bread: 70 g
3
Mix and pour into plates.