Okroshka is one of the most popular summer soups. To diversify the table, try cooking an unusual option, replacing meat or sausage with smoked chicken. To make the dish even more delicious, include boiled chicken in the set of ingredients - such okroshka will decorate not only an everyday, but also a festive table.
It is necessary
-
- For kvass:
- 300 g rye bread;
- 3 liters of water;
- 10 g yeast;
- 2 tablespoons of sugar.
- For okroshka:
- 2, 5 liters of finished kvass;
- 200 g smoked chicken;
- 200 g of boiled chicken;
- 3 potatoes;
- 3 eggs;
- 2 fresh cucumbers;
- 4 radishes;
- dill greens
- parsley
- celery;
- 1 cup cucumber pickle
- freshly grated horseradish root;
- mustard;
- salt;
- freshly ground black pepper;
- juice of 0.5 lemon.
Instructions
Step 1
To make okroshka especially tasty, make homemade kvass. Dry rye bread, cut into cubes or strips, in the oven. Pour the crackers with three liters of boiling water and leave the mixture for 10-12 hours at room temperature. Pour the infusion into another bowl, add yeast and sugar, stir and leave for another 4 hours. Remove the foam from the kvass, strain and put in the cold. For a rich taste, the drink must be infused for at least a day.
Step 2
Take care of the thick part of okroshka. For a fuller taste, cook a boiled chicken fillet. Remove skin and fat from smoked chicken. Boil the potatoes in their skins. Cut all the ingredients into small cubes and place in a deep container. Add chopped fresh cucumber and radish, and chopped parsley, celery and dill to the mixture. Sprinkle the okroshechny mixture with freshly squeezed lemon juice and mix thoroughly.
Step 3
Prepare the dressing in a separate bowl. Grind mustard and freshly ground black pepper in half a glass of cold kvass. Pour cucumber pickle into the mixture and mix well. Fill okroshka with the prepared dressing, stir and leave to infuse for at least half an hour. All ingredients should be well saturated with mustard flavor. If necessary, add salt or increase the amount of brine.
Step 4
Chop the pre-boiled and chilled chicken eggs and place them in the okroshechny mixture. Stir. Before serving, spread okroshka on chilled plates and fill with kvass that was stored in the refrigerator. Properly prepared okroshka should be ice cold. Add a spoonful of fresh sour cream to each serving. Serve with rye or Borodino bread. It's also a good idea to prepare additional dressings - mustard and freshly grated horseradish. Place the spices in small bowls and serve with the okroshka.
