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Okroshka with mint

0
843
Kitchen Russian
Calorie content 61 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.8 g
Fats * 2.6 gr.
Carbohydrates* 5.5 gr.
* per 100 gr. product
Okroshka with mint
Content

The original Russian okroshka soup can be changed and added there nettle and mint, it turns out very fresh and unusual. For lovers of thicker dishes, part of the potatoes can be rubbed through a sieve or punch through with a blender with a small amount of kefir. If you need okroshka more acidic, you should add literally 1 pinch of citric acid.

Ingredients

Cooking process

step 1 out of 9
Boil eggs in salted water for 10 minutes. after the start of the boil. Transfer quickly to cold water to cool. Cook the potatoes in their skins and chill. Wash greens with vegetables thoroughly with running water, let dry. Gloves are best for working with nettles.
step 2 out of 9
Trim the ends from the radish, cut the fruit into cubes.
step 3 out of 9
Cut the ends off the cucumber and cut it into cubes along with the skin.
step 4 out of 9
Peel the potatoes and cut into medium-sized cubes.
step 5 out of 9
Peel and dice the eggs. For soup, the food must be cut into cubes of the same size.
step 6 out of 9
Place the nettle in boiling water for half a minute, put it on a sieve and immediately rinse with ice water. Squeeze out moisture lightly and chop finely.
step 7 out of 9
Add chopped nettle, finely chopped onion and dill, and mint to okroshka. Season with salt and pepper.
step 8 out of 9
Pour the workpiece with cold kefir. Stir, taste with salt. Add citric acid if necessary. For 30 min. put in the refrigerator.
step 9 out of 9
Serve with bread and mustard.

Bon Appetit!

 

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