Okroshka with beef on kvass
In summer, okroshka on kvass is ahead of all other cold soups in popularity. But not everyone cooks it correctly, often just mixing food and pouring kvass. Try to cook meat okroshka according to all the rules by preparing dressing from yolks, sour cream and mustard and mixing it with kvass. The taste of a familiar dish will surprise you greatly.
Ingredients
Servings 4- 250 g boiled beef
- 4 small potatoes
- 2 medium cucumbers
- 6-8 radishes
- 1 bunch of green onions
- 1 large bunch of dill
- 4 hard boiled eggs
- 4 tbsp. l. sour cream
- 1 tsp spicy mustard
- 1 tsp lemon juice
- 1/2 tsp grated lemon zest
- 1.5 l kvass
- salt to taste
- ground black pepper to taste
Cooking
Step 1
Boiled beef, potatoes, cucumbers and radishes cut into cubes with a side of 5 mm. Finely chop the green onion and dill. Stir.
Step 2
Divide the eggs into protein and yolk. Cut the protein into cubes and add to the prepared mixture.
Step 3
Mash egg yolks with sour cream, add mustard, lemon juice and zest. Season with salt and pepper to taste. Gradually stir in kvass.
Step 4
Arrange the mixture of vegetables and meat on plates, fill with seasoned kvass and serve immediately.