Cooking cold soups is usually characteristic of hot countries, where hot dishes are not popular. However, okroshka was invented by the Eastern Slavs.
This cold summer soup is a descendant of a set of other dishes. As a rule, Slavic peoples did not create a single recipe for cold chowder. They simply combined in kvass or kefir a lot of vegetables from their own beds.
Only in 1816 came out a culinary work, where okroshka was described as a separate dish. We want to tell one of the unusual ways of its preparation.
Ingredients for okroshka:
- doctor’s sausage – 150 g;
- chicken broth – liter;
- boiled chicken fillet – 150 g;
- citric acid – a pinch;
- boiled potatoes – 3 pcs;
- ground black pepper – a pinch;
- boiled eggs – 4 pcs;
- mustard – ½ tsp;
- cucumber – 150 g;
- mayonnaise – 150 g;
- radish – 150 g;
- dill – a bunch;
- salt – ½ tsp;
- green onions – a bunch.
Preparation of the okroshka:
Cut small cubes of sausage, chicken fillet, potatoes, hard-boiled eggs, fresh cucumber and radish.
It is important to cut all the ingredients equally.
Finely chop green onions and dill, send the greens to the pot with the rest of the chopped products.
In a separate jar pour 500 ml of broth, add mayonnaise, ground black pepper, salt, citric acid and mustard.
Beat the components with a mixer or immersion blender until homogeneous. Pour the resulting mixture into the okroshka, also add the remaining 500 ml of broth to the pot.
It turns out okroshka with a rich taste and aroma. This is a good substitute for kvass or kefir, if both pours are not around.
