Print Recipe
 Grandma's Okroshka with Secrets Recipe
You should definitely try to cook it. You will be delighted.
Course Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. So, as you know, a set of products is the most common. So, the basic process is familiar to everyone. It's all about the details or grandma's secrets.
    So, as you know, a set of products is the most common. So, the basic process is familiar to everyone. It's all about the details or grandma's secrets.
  2. Secret No. 1. Grate the tips of the cucumbers on a fine grater to give the soup a special, rich aroma of freshness. Cut the rest into cubes.
    Secret No. 1. Grate the tips of the cucumbers on a fine grater to give the soup a special, rich aroma of freshness. Cut the rest into cubes.
  3. Secret No. 2. Finely chop the onion, add salt and mash thoroughly, you can mash it with a potato masher. Thanks to this procedure, the onion gives the kvass its flavor and loses its sharpness and bitterness.
    Secret No. 2. Finely chop the onion, add salt and mash thoroughly, you can mash it with a potato masher. Thanks to this procedure, the onion gives the kvass its flavor and loses its sharpness and bitterness.
  4. Separate the yolk from the protein. The protein is cut.
    Separate the yolk from the protein. The protein is cut.
  5. Secret No. 3. Sprinkle the yolk with salt, add sunflower oil and rub thoroughly. The yolk will absorb the oil, and the oil, absorbed into the small particles of the yolk, will give its flavor to the cold soup, and at the same time will not spread out in greasy spots on the surface.
    Secret No. 3. Sprinkle the yolk with salt, add sunflower oil and rub thoroughly. The yolk will absorb the oil, and the oil, absorbed into the small particles of the yolk, will give its flavor to the cold soup, and at the same time will not spread out in greasy spots on the surface.
  6. If you cook on dark, sweet kvass, then I advise you to add mustard and apple cider vinegar to the yolks, this will add piquancy to the dish.
    If you cook on dark, sweet kvass, then I advise you to add mustard and apple cider vinegar to the yolks, this will add piquancy to the dish.
  7. Now we cut all the other ingredients - sausage, boiled potatoes and carrots - into cubes of the desired size. Chop the greens. Add the dressing made from egg yolks, which are pre-mixed with a small amount of kvass to make the okroshka easier. Pour kvass.
    Now we cut all the other ingredients - sausage, boiled potatoes and carrots - into cubes of the desired size. Chop the greens. Add the dressing made from egg yolks, which are pre-mixed with a small amount of kvass to make the okroshka easier. Pour kvass.
  8. Mix well. Pour on plates.
    Mix well. Pour on plates.
0 0 votes
Article Rating
       

Related posts:

Vegetables “Gemista” and Cooking Secrets Recipe Okroshka Recipe Okroshka “Dankovska” Recipe Summer Okroshka with Sausage Recipe Okroshka with Mushrooms Recipe Okroshka with the Liver and Grain Mustard Recipe Indian Rice and All Its Secrets Recipe Okroshka “Cucumber” Recipe Okroshka “on-Volga” Recipe Okroshka “Nut” Recipe Okroshka “All on a little bit” Recipe Okroshka with Ice-Cold Kvass Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments