My dear cooks, don’t be angry! You know, there are a lot of lagman recipes on the site, but mine is in a slow cooker! Lagman in a slow cooker can be cooked for lunch or dinner, this hearty, flavorful dish will appeal to everyone, and cook it with simple techniques!
Not quite a classic version of okroshka, but the taste turns out to be quite interesting. When you cook okroshka with meat, there is always a lack of juicy notes, which in this version are added salted mushrooms and kvass with horseradish.
A great option for okroshka for those who do not like okroshka with potatoes and boiled eggs (especially for children). Try it, maybe you will like this option.
A refreshing dish that can remind us of summer tastes at any time of the year. Our family liked the okroshka on plain water with the addition of appropriate seasonings. An unusual flavor is given to it by a special preparation of greens.
Russian Russian okroshka is traditionally cooked on kvass, but it is very tasty, and everyone’s favorite dish of Russian cuisine also has many options. I offer you your favorite option – okroshka on yogurt and mineral water. The peculiarity of cooking in this way is that we will add the liquid individually to the plate.
Of course, a real Uzbek cold chalop soup is prepared on a mixture of katyk and cold water. Katyk is sour milk fermented with a Bulgarian stick. I propose to cook an adapted version – okroshka in Uzbek.
Dankov, this is a small town on the Don, where I spent my summer childhood. So, maybe not only my grandmother cooked the soup, but my mother also cooked it, so I cook it.
