3 cups bread kvass Kvass) 1 cucumber 1 potato, boiled and peeled 1 bunch spring onion 2-3 radishes 1/2 carrot, boiled and peeled 1/4 turnip, boiled and peeled 1 tbsp sour cream 2 eggs, hard boiled 1 tsp sugar 1/2 tsp mustard 1/2 tbsp horseradish root, grated, mixed with vinegar, or prepared horseradish sauce 2 bunches dill greensweed salt | Directions: Rinse cucumbers thoroughly. If using ope-ground cucumbers, peel them, if greenhouse cucumbers — use unpeeled.
Cut root stem and leaves off radish, rinse, remove skin if using white radish.
Chop onion finely. Dice the remained vegetables.
Use home-made kvass or purchased in a store (see the recipe).
In a large bowl stir well egg yolk, sugar, mustard, add horseradish sauce with vinegar and half of sour cream Add 1/3 of chopped onion, rubbed with salt, Dilute the mix with kvass, stir well.
Combine cut vegetables and egg white, pour with prepared kvass mixture and cool.
To serve, pour okroshka in plate, put a quarter of hard boiled egg, sour cream and sprinkle with chopped dill. |
