Okroshka Soup with Seafood in a Beet Juice Recipe
The favorite summer cold soup in our country is okroshka! And I offer you my own version of okroshka with seafood. It’s much easier for those who count calories, I hope it will be useful to you!
Servings Prep Time
2 5minutes
Cook Time
30minutes
Servings Prep Time
2 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Chop the beets in a blender or grate on a coarse grater, squeeze the juice through a folded gauze.
  2. Beet juice can be consumed raw. But I prefer to get rid of the raw taste – so bring the juice to a boil, remove from heat and cool completely.
  3. Mix it with chilled yogurt.
  4. Finely chop the green onion and dill.
  5. Cut the radish and cucumber into small cubes.
  6. Finely chop the eggs.
  7. Finely chop the boiled squid. Pour boiling water over the cooked and frozen mussels, strain, let the water drain and cool.
  8. Mix the greens, vegetables, eggs and chopped squid. Pour all this with a mixture of beet juice and yogurt. Add salt, slightly acidify with citric acid and add horseradish. Put it in the refrigerator to cool. If necessary, dilute with mineral water (if there is not enough liquid)
  9. Put a leaf of parsley or dill in each cell, fill with water and freeze. These beautiful ice cubes can be used to cool the okroshka – just put a few cubes in a plate. It looks very impressive.
  10. Pour on plates. Lay out the mussels and lay out the shrimp.
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