Okroshka with sour cream and mayonnaise

Peel the potatoes, rinse them, put them in a saucepan and fill them with water. Boil until tender for 20-25 minutes. Then we drain the water and let the potatoes cool. After that, cut the potatoes into small cubes. We wash the chicken fillet, fill it with water and put it on fire. Bring to a boil, add bay leaves and salt and boil until tender for 20-25 minutes. Put the eggs in a saucepan, fill with water and boil until tender for 10-12 minutes. Then remove from heat, drain and fill with cold water, leave for 2-3 minutes to cool the eggs. After that, we clean them from the shell and cut them into small cubes. Combine eggs and potatoes in a saucepan.

We wash the radishes, cut off the ends, cut into four parts and chop them into thin slices. Wash green onions and chop finely. Add the radishes and onions to the pot.

We wash the cucumbers, peel and cut into small cubes. We wash the dill, dry it a little and chop it finely. Add the ingredients to the pot.

Cut the boiled chicken fillet into small cubes and send to the pan.

Combine mayonnaise and sour cream in a bowl, add a little cold boiled water and mix well so that the sour cream and mayonnaise dissolve evenly in the water, then add to the pan. Add cold boiled or mineral water to okroshka and dilute it to the desired density, salt. Mix everything well and put in the refrigerator for 20-30 minutes so that the okroshka cools down a little.

Pour the finished okroshka into plates and serve, bon appetit!