RCI-SP.006.0042.001
Meat Okroshka
Meat Okroshka from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- .5 litre bread kvass1 unit
- 4 unit
- (300 gm) boiled beef10 oz
- several green onions1 unit
- – 3 radishes2 unit
- 2 unit
- 3 unit
- – 2 tbsp sour cream1 unit
- 1 tbsp
- 1 unit
- 1 unit
Method
1
Peel and dice the boiled potatoes into small cubes, then place in a large bowl.
2
Dice the fresh cucumbers into small cubes and add to the potatoes.
3
Trim and finely slice the green onions, reserving some greens for garnish, and add to the bowl.
4
Slice the radishes into thin half-moons and add to the bowl.
5
Cut the boiled beef into small cubes and add to the vegetables.
6
Peel the hard-cooked eggs and finely chop them, then add to the bowl.
7
Pour the bread kvass into the bowl and stir gently to combine all ingredients.
8
Add the sugar, 2 tbsp of sour cream, and mustard to the soup, stirring well to distribute evenly.
9
Season with salt to taste and adjust flavors as needed, adding more mustard or sour cream if desired.
10
Chill the okroshka for at least 15 minutes before serving to allow flavors to meld.
11
Ladle into chilled bowls and garnish with reserved green onion greens and additional sour cream if desired.