On hot summer days, many will prefer a plate of cold okroshka to hot soup or borscht. Traditionally, this dish is prepared with kvass, but you can replace it with kefir, yogurt or ayran. Vegetable okroshka with yogurt is no less tasty.
It is necessary
-
- 3 potatoes;
- 5 radishes;
- 2 cucumbers;
- 2 eggs;
- a bunch of green onions;
- a bunch of greens (dill
- parsley
- celery);
- 500 ml of natural yogurt (0-1% fat);
- 200 ml of boiled water;
- 0.5 teaspoon citric acid;
- 0.5 teaspoon hot mustard;
- salt to taste.
Instructions
Step 1
Wash all vegetables thoroughly, boil potatoes in a peel, cool, peel and grate on a coarse grater. Chop fresh cucumbers and green onions finely, radishes into thin slices. Mash the chopped onion with a spoon in a separate bowl, adding a little salt to juice and soften. Hard boil the eggs, separate the whites from the yolks. Cut the whites into small pieces, mash the yolks with mustard and mix with mashed green onions.
Step 2
For vegetable okroshka, try to find natural low-fat yogurt without any additives. Dilute it with cold boiled water and add citric acid. Mix all prepared ingredients in a saucepan, cover with diluted yogurt and salt to taste.
Step 3
Put a saucepan with cooked okroshka in the refrigerator for a while. Rinse the dill, parsley and celery well under running water and chop finely. Serve a well-chilled dish by spilling into plates and sprinkling generously with chopped herbs.
