Tasty okroshka on kvass
The sun is at its zenith. Cucumber beds. Two weeded behind, five left. And you also need to pick raspberries, cut strawberries, uproot overgrown currants ... And only the thought of cold tasty okroshka on kvass warms the soul.
Ingredients
- egg - 4 pcs
- 6 art. l. sour cream with a fat content of at least 20%
- 1 tsp table mustard
- 200 g tongue
- onion - 1 onion
- carrots - 1 pc.
- 3-4 potatoes
- 5 radishes
- 2 medium fresh cucumbers
- 3 sprigs of dill
- 3 green onion shoots
- salt, sugar, black pepper powder
- 5 g yeast
- 300 g rye or Borodino bread
- sugar - 2 tsp.
Cooking
Step 1
For kvass, fry the pieces of bread in the oven until a black crust at a temperature of 200˚С. Transfer crackers to a saucepan, pour boiling water in a ratio of 1: 3. Cool, add yeast and half the sugar, mix. Set to ferment for 3-4 days. Drain the first kvass, leaving the bread mixture. Pour it with cold boiled water in the same ratio. Add the remaining sugar. Set to ferment for 3 days. Then strain. The result will be about 1 liter of bread kvass.
Step 2
Hard boil eggs. Grind the yolks with sour cream and mustard until gruel. Dilute this mixture with bread kvass, salt, add sugar to taste.
Step 3
Boil the tongue for 2-3 hours along with onions and carrots, add black pepper and salt. Boil potatoes "in uniform", peel.
Step 4
Egg whites, potatoes, boiled tongue, radish, cucumber cut into cubes. Chop onion and dill. Divide among plates. Fill with kvass. Delicious okroshka served with sour cream.