Summer, heat, I don’t want to eat hoter, but the legendary summer okroshka – at least with kvass, even with kefir – what you need. You can eat it at least when, for lunch, and for dinner, and even between them. There are many options for its preparation, but according to the author of the TG channel “Andy Chef-Free Recipes” (18+), the most interesting is this. All magic – In the gas station.
We need it
- 100 g of potatoes
- 100 g of meat or carbonate
- 70 g of radishes
- 70 g of cucumber
- 3 eggs
- 30 g of fresh herbs
- 20 g of Dijon mustard
- 20 g of horseradish
- 10 g of sour cream
- 30 g of kvass or kefir
- Salt and spices to taste.
Cut the meat, radish and cucumbers into cubes of 3-4 mm, chop the greens. It is important to cut it finely so that as many ingredients can fall into one spoon, and not just one piece of something. Potato Bake In the oven at 180 degrees, cool and cut into 5-6 mm cubes. Cook the eggs for 6-8 minutes, separate the proteins and rub them on a grater. Mix all products in the pan and clean the refrigerator.
Now The main secret is refueling: We knead the yolks well with a fork, add mustard, horseradish and sour cream. Together they create a multifaceted taste with acidic, salty and sharp notes.
Portionably put the base of the okroshka in the plate, mix with refueling and leave for several minutes. Immediately before serving, pour kvass or kefir, who loves. Try and be surprised how quickly your home will forget the classic recipe!
