Okroshka
Soups • East India
Description
The debate over whether to dress okroshka with kefir or kvass will never die down, just as the discussion about what should be included in the ingredient list of this summer soup. Nevertheless, it embodies the essence of Russian soul, and the charm lies in the fact that it is prepared differently from region to region and from family to family. Our version for the 'Golden Thousand' features white kvass and beef.
Ingredients
- Beef 20 oz
- Potato 10 oz
- Pickled Cauliflower 5 oz
- Cucumbers 5 oz
- Pickled Chanterelles 5 oz
- Parsley 0 oz
- Dill 0 oz
- Scallions 0 oz
- Chicken Egg 3 pieces
- Sour Cream to taste
- Bread Kvass 1⅕ l
- Celery salt 0 oz
- Radish 5 oz
- Garlic 4 cloves
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Cut the garlic cloves in half lengthwise and remove any green shoots if present. Make incisions in the piece of beef and insert the garlic into them. Season the meat with salt and pepper on all sides, wrap it in foil, and place it in an oven preheated to 355°F (356 degrees Fahrenheit) for 1.5 to 2 hours. Then, allow it to cool.
Step 3
Cut the potatoes into 1 cm cubes and boil them in salted water until cooked through.
Step 4
Boil the eggs hard.
Step 5
Cut the meat into cubes.
Step 6
Dice the eggs and mushrooms into evenly sized cubes.
Step 7
Cut the cucumbers and radishes into thin strips.
Step 8
Chop the herbs.
Step 9
Mix everything together.
Step 10
Serve the okroshka in individual bowls, season with salt and pepper to taste, and pour over kvass.
Step 11
Serve with sour cream.
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