Okroshka with Kvass, Tongue, and Chicken
Main Dishes • Russian
Description
A classic and slightly improved version of okroshka: for instance, it includes green peas. The recipe is adapted from a culinary guidebook by popular American authors.
Ingredients
- Bread Kvass 35 fl oz
- Cucumbers 5 oz
- Salad Potatoes 5 oz
- Radish 5 oz
- Green Peas 5 oz
- Beef tongue 5 oz
- Skin-On Chicken Breasts 5 oz
- Chicken Egg 4 pieces
- Scallions 0 oz
- Dill 0 oz
- Parsley 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Horseradish Leaves 0 oz
- Mustard Greens 0 oz
Step-by-Step Guide
Step 1
For the kvass base, combine all the ingredients (1100 ml of kvass, 3 boiled eggs, salt, pepper, 40 grams of table horseradish, 30 grams of mustard, 5 grams of dill, and 5 grams of green onion), blend with an immersion blender until smooth, and strain through a fine sieve.
Step 2
To prepare the okroshka, boil the egg to a medium doneness. To do this, bring 1.5 liters of water to a boil, add 2 tablespoons of salt and 40 ml of vinegar. Carefully lower the egg into the water using a spoon and boil for 6 minutes.
Step 3
After that, use a spoon or slotted spoon to transfer the egg to a bowl of ice water. Allow it to cool. Peel the egg shell off. Cut it into four pieces.
Step 4
Dice the prepared vegetables, tongue, and chicken breast into small cubes and arrange them in separate piles on a plate. Place a quarter of a medium egg in the center of each plate. Garnish with green onion tops and fresh herbs.
Step 5
When serving, pour over with kvass.
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