Okroshka is a wonderful dish of Russian cuisine that you can cook in the heat even every day. Moreover, for a creatively thinking hostess, okroshka gives unlimited opportunities for the manifestation of imagination. An unusual and very useful spring option is okroshka with sorrel, dandelions and nettles.
It is necessary
- - dandelion leaves
- - sorrel
- - cucumber - 3 pcs.
- - nettle
- - ham or meat - 400-500 g
- - egg - 5 pcs.
- - salt
- - green onions
- - potatoes - 4 pcs.
- - mustard with horseradish.
- - radish - 6 pcs.
- - kvass
- - sour cream
Instructions
Step 1
Boil potatoes, can be peeled, and eggs, peel after cooling. Rinse fresh cucumbers and radishes, remove the tips. Chop up potatoes, cucumbers, radishes, eggs. Cut ham or boiled meat into cubes. Pour the chopped ingredients into a saucepan or large bowl.
Step 2
Go through the dandelion leaves, rinse, put in a bowl with cool salted cold water for 30-40 minutes. Then drain, rinse again, chop finely and sprinkle with lemon juice to get rid of the characteristic bitterness.
Step 3
Wash the leaves of young nettle with hot water, but not boiling water. Sort out the leaves of young sorrel, rinse, chop finely. Then chop up the sorrel and nettle and simmer in a bowl of salt until juiced. Wash thin feathers of green onions, chop finely. Put all the greens in a common bowl.
Step 4
Mix all ingredients. Pour in kvass, add salt and mustard with horseradish. Pour okroshka into bowls and season with sour cream.
