The name of this dish comes from the word "crumb". Okroshka is simply irreplaceable on a hot summer day. She can satisfy both hunger and thirst at the same time. Taking into account the taste preferences of your household, you can cook okroshka on low-fat kefir or mineral water. Traditional okroshka is a dish cooked on bread kvass.
It is necessary
-
- For kvass:
- 2 tbsp. spoons of malt
- 4 tbsp. tablespoons of granulated sugar
- 6 tbsp. tablespoons of rye crackers
- 10 g compressed yeast
- 3 liters of boiled water.
- For kroshev:
- 2 potatoes
- 2 cucumbers
- 2 eggs
- 200 g boiled meat
- young radish
- green onions
- dill
- mustard and horseradish
- salt
- sour cream.
Instructions
Step 1
Prepare bread kvass. To do this, combine malt, crackers and sugar in one bowl. Dissolve these ingredients in 300 grams of warm water and let it brew for an hour. At this time, dissolve the yeast in a glass of warm water. When the leaven is infused, add the yeast solution to it and add 2.5 liters of warm water. Leave the kvass in a warm place for 12 hours to ferment. Then pour the finished kvass into a clean dish and put it in the refrigerator so that it ripens. After a day, kvass can be used to make okroshka.
Step 2
Cook the meat. So that it does not lose its juiciness, immerse it in boiling salty water. Cook the meat at a low boil for about an hour, then remove from the broth, cool and cut into small cubes. Wash the potatoes and cook them in their "uniform". Cool, peel and chop finely. Peel the cucumbers and cut into cubes the same size as the potatoes and meat.
Step 3
Hard boil the eggs, peel and separate the white from the yolk. Finely chop the protein, add to the dishes to meat, cucumbers and potatoes. Mash the yolk thoroughly with 1 tablespoon of mustard, add 2 tablespoons of mustard and mix thoroughly again. Place the dressing in the refrigerator.
Step 4
Take a young radish and cut it into thin slices. Then join the plates together and divide into 4 parts. You should have straight, thin quarters. Place the radishes with the rest of the okroshka ingredients.
Step 5
Finely chop the onion and dill, place in a deep bowl and sprinkle with salt. Take a thick rolling pin and push the greens until they begin to ooze. Add the chopped onion and dill to the rest of the ingredients and mix everything together thoroughly.
Step 6
Put crumbs (this is the name of the dry component of okroshka) in portioned plates, add one spoonful of sour cream-mustard dressing and fill everything with cold kvass. Enjoy your meal!
