Lebanese Okroshka
Soups • Lebanese
Description
Recipe from John Smith, chef at the American Bistro.
Ingredients
- Cured beef 5 oz
- Chickpea 0 oz
- Radish 0 oz
- Cucumbers 0 oz
- Quail Egg 3 pieces
- Radish 0 oz
- Sorrel 0 oz
- Dill 0 oz
- Bread Kvass 0 qt
- Mustard Greens 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight.
Step 2
The next day, drain the water, rinse the peas, and cook in salted water for 2 hours.
Step 3
Then drain the water.
Step 4
Boil the quail eggs.
Step 5
Cut the beef, cucumbers, radishes, and daikon into thin strips.
Step 6
Chop the sorrel and dill.
Step 7
Dissolve mustard in the kvass.
Step 8
Place the vegetables, herbs, chickpeas, egg, and beef on a plate.
Step 9
Pour in the kvass.
Step 10
Serve immediately.
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