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.
Why “winter”? Yes, because it can be cooked in winter (for lovers of okroshka) with the same set of products. Although, now fresh vegetables in winter are not a problem.
The peculiarity of the recipe is that all the ingredients, except greens and sausages, are cut on a carrot grater in Korean, it turns out an elegant straw.
