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Print Recipe
Okroshka According to the Old Recipe Recipe
This okroshka made on motives of an ancient recipe of Vasily Levshin of 1795!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In the original recipe, the meat is taken fried, chilled. I replaced it with chilled boiled. Cut the cucumber.
    In the original recipe, the meat is taken fried, chilled.
I replaced it with chilled boiled.
Cut the cucumber.
  2. Add meat to cucumber.
    Add meat to cucumber.
  3. Take salty or pickled plums. If not ready, then you can cook for yourself. I made them the day before - took five plums, cut in half, pierced with a toothpick in several places from the skin, boiled with 70 ml water 70 ml balsamic vinegar with 70 ml of sugar and 1 clove, boiling and flooded with plums, cooled and again brought to boiling and poured, for the third time as well and put it in the fridge - it turned out very spicy plums.
    Take salty or pickled plums.
If not ready, then you can cook for yourself.
I made them the day before - took five plums, cut in half, pierced with a toothpick in several places from the skin, boiled with 70 ml water 70 ml balsamic vinegar with 70 ml of sugar and 1 clove, boiling and flooded with plums, cooled and again brought to boiling and poured, for the third time as well and put it in the fridge - it turned out very spicy plums.
  4. Remove the plums from the skins and put the meat, mash these with a spoon.
    Remove the plums from the skins and put the meat, mash these with a spoon.
  5. Add pickle or marinade from-under plum and vinegar. Stir and let stand for 10 minutes to combine flavors. Salt to taste.
    Add pickle or marinade from-under plum and vinegar.
Stir and let stand for 10 minutes to combine flavors.
Salt to taste.
  6. Spread the okroshka on plates and pour the chilled kvass.
    Spread the okroshka on plates and pour the chilled kvass.

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