Meat Okroshka by William Cook

Ingredients

• Beef 10 oz
• Bread Kvass 25 fl oz
• Bread Kvass 20 fl oz
• Cucumber Brine 5 fl oz
• Rutabaga 1 piece
• Potato 10 oz
• Onion 1 head
• Cucumbers 2 pieces
• Pickled Cauliflower 1 piece
• Chicken Egg 2 pieces
• Scallions 5 oz
• Parsley 0 oz
• Celery salt 0 oz
• Dill 0 oz
• Tarragon 0 oz
• Mustard Greens 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Boil the meat, rutabaga, potatoes, and eggs separately. Allow them to cool. Dice the meat into small cubes.

Step 3

Dice the rutabaga and potatoes into small cubes.

Step 4

Finely chop the eggs.

Step 5

Dice the cucumbers and onions into small cubes just like the previous ingredients.

Step 6

The spicy component should consist of finely chopped green onions (with the onions being the predominant ingredient in this mix), along with dill, parsley, celery, and tarragon. Chop all the herbs finely.

Step 7

Combine all the dry ingredients except for the herbs and eggs. Mix the mustard, one third of a cup of dark kvass, and ground pepper. Pour the dressing over the okroshka, gently mash with a spoon, and let it sit for 30 minutes.

Step 8

Pour the infused okroshka with two types of kvass and cucumber brine. Typically, a so-called white okroshka kvass is used, which is more sour than regular dark drinking kvass. In meat okroshka, it can be used in equal parts with drinking kvass.

Step 9

Add the herbs and eggs, then season with salt and pepper to taste.

Step 10

Serve with sour cream.