The legendary summer soup, okroshka, is prepared in classics from potatoes, sausages, eggs, herbs and, of course, cucumbers. But replacing only one of these familiar ingredients can turn the usual dish into a real gastronomic masterpiece.
The secret is simple – add Beijing cabbage to the okroshka instead of cucumbers. With it, the soup turns into an amazingly tasty dish.
Firstly, Beijing cabbage has a delicate taste, without bitterness and rough skin. Secondly, it is cut much faster-you do not need to remove neat cubes. And most importantly, the cabbage creates a light crunch and juiciness, which is not in the usual okroshka.
In addition, Beijing cabbage is more voluminous, so less products will be required for the dish. Just rinse cabbage leaves and cut them with any shape at will. The remaining components remain unchanged. And do not forget about your favorite gas station.
