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 Okroshka with Pickled Mushrooms Recipe
Not quite a classic version of okroshka, but the taste turns out to be quite interesting. When you cook okroshka with meat, there is always a lack of juicy notes, which in this version are added salted mushrooms and kvass with horseradish.
Course First Course Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. When cooking okroshka, as in other salads where I use fresh herbs, especially green onions, I always use one little trick. After the greens are washed, lightly dried and finely chopped, you need to rub it with salt with a wooden spoon. Then the taste of okroshka will be more intense.
    When cooking okroshka, as in other salads where I use fresh herbs, especially green onions, I always use one little trick. After the greens are washed, lightly dried and finely chopped, you need to rub it with salt with a wooden spoon. Then the taste of okroshka will be more intense.
  2. Potatoes boiled in a uniform are peeled and cut into medium cubes. Cut the beef across the fibers as small as possible, so the okroshka will turn out more tender.
    Potatoes boiled in a uniform are peeled and cut into medium cubes. Cut the beef across the fibers as small as possible, so the okroshka will turn out more tender.
  3. Wash the mushrooms from the brine and cut into small cubes.
    Wash the mushrooms from the brine and cut into small cubes.
  4. Mix well, pour in the kvass, add salt to taste. Therefore, I used ready-made kvass for okroshka with horseradish. Garnish with the remaining green onions, sour cream and serve to the table.
    Mix well, pour in the kvass, add salt to taste. Therefore, I used ready-made kvass for okroshka with horseradish. Garnish with the remaining green onions, sour cream and serve to the table.
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