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Print Recipe
Okroshka on Sorrel Broth Recipe
It's sorrel season. I offer a delicious recipe for okroshka on sorrel broth. The dish will be more useful, and, as it is now fashionable to say: "proper nutrition", if you replace the sausage with chicken, Turkey meat or veal.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. The sorrel is thoroughly washed under running water, and thrown into a colander.
    The sorrel is thoroughly washed under running water, and thrown into a colander.
  2. Cut the sorrel into thin strips, too long stalks can be removed.
    Cut the sorrel into thin strips, too long stalks can be removed.
  3. Put the sorrel in boiling salted water (I made a smaller portion), bring to a boil and cook over medium heat for 10 minutes. Let the broth cool completely.
    Put the sorrel in boiling salted water (I made a smaller portion), bring to a boil and cook over medium heat for 10 minutes. Let the broth cool completely.
  4. Cut into cubes radish, cucumber, sausage (I have boiled) and egg. One egg is left for serving.
    Cut into cubes radish, cucumber, sausage (I have boiled) and egg. One egg is left for serving.
  5. Also finely cut green onions and dill, you can take any favorite greens.
    Also finely cut green onions and dill, you can take any favorite greens.
  6. Put in the cooled sorrel broth vegetables, herbs, eggs and sausage, mix, put in the refrigerator for 2 hours.
    Put in the cooled sorrel broth vegetables, herbs, eggs and sausage, mix, put in the refrigerator for 2 hours.
  7. Serve chilled okroshka with sour cream, a circle of eggs, sprinkle with freshly ground pepper mixture. Bon Appetit!!!
    Serve chilled okroshka with sour cream, a circle of eggs, sprinkle with freshly ground pepper mixture.
Bon Appetit!!!

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