Okroshka is a traditional dish of the national Russian cuisine. In fact, it is a cold soup, the ingredients of which can be very different. But one component remains unchanged - it is kvass, without it okroshka can hardly be called okroshka. This soup begins to enjoy popularity with the onset of summer, when you don't feel like eating hot soups at all. Mushroom okroshka turns out to be very original, especially if you add mustard to it.
It is necessary
- - 1.5 liters of bread kvass;
- - 400 g of salted mushrooms;
- - 270 g of potatoes;
- - 200 ml sour cream;
- - 200 g of cucumbers;
- - 100 g green onions;
- - 2 eggs;
- - 1 carrot;
- - 5 radishes;
- - sugar, dill, mustard, salt.
Instructions
Step 1
Boil eggs, boil carrots with potatoes, cool, peel. Cut vegetables into cubes, egg whites into slices. Chop the dill, add pounded yolks, mustard, sour cream to it. Season with salt and pepper.
Step 2
Rinse the mushrooms in a colander, let the water drain, transfer them to a paper napkin, then chop finely.
Step 3
Rinse cucumbers, chop, chop green onions. Cut the radish into thin slices.
Step 4
Mix all the okroshka components in a large saucepan, add a mixture of sour cream and mustard, pour in kvass, stir.
