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Print Recipe
Okroshka with Pickled Mushrooms Recipe
Not quite the classic version of the okroshka, but the taste turns out quite interesting. When you make okroshka with meat, there is always not enough juicy note which in this variant is added salty mushrooms and kvass with horseradish.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In 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, slightly dried, and chopped, you need grind it with salt using a wooden spoon. Then the taste of okroshka will be more intense.
    In 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, slightly dried, and chopped, you need grind it with salt using a wooden spoon.
Then the taste of okroshka will be more intense.
  2. Boiled potatoes in uniform are peeled and cut in medium dice. Beef cut across the grain as fine as possible, so the okroshka will be more tender.
    Boiled potatoes in uniform are peeled and cut in medium dice.
Beef cut across the grain as fine as possible, so the okroshka will be more tender.
  3. Wash the mushrooms from the brine and cut into small dice.
    Wash the mushrooms from the brine and cut into small dice.
  4. Mix well, pour kvass, add salt to taste. So I used a ready-made kvass for okroshka with horseradish. Decorate the top with remaining green onions, sour cream and serve.
    Mix well, pour kvass, add salt to taste.
So I used a ready-made kvass for okroshka with horseradish.
Decorate the top with remaining green onions, sour cream and serve.

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