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Okroshka with pickled cucumbers

1561

Kitchen Russian

Calorie content 126 kcal

Portions 4 port.

Cooking time 165 minutes

Proteins * 5.1 gr.

Fats * 7.7 g

Carbohydrates* 13.3 gr.

Content

Okroshka is considered a cold summer soup due to the presence of fresh vegetables in it. But, if you add pickled cucumbers, this dish can be prepared in winter or diversify the summer menu.

Ingredients

Cooking process

Wash the potatoes and boil in the peel, boil the eggs hard-boiled for 8 minutes after boiling, rinse the chicken fillet and cook until tender for 20 minutes, adding a little salt to the water at first. Peel and chop the cooled potatoes and eggs.

Cool the chicken fillet and cut into small pieces. Chop the pickles, like the rest of the ingredients, into small cubes.

Wash the radishes, cut off the roots and leaves of excess and cut into thin slices. Wash the greens and chop with a knife. Peel and chop the onion into thin short strips. Wash the fresh cucumber, cut the tails, remove the peel if necessary and chop finely.

Put all the ingredients together. Add sour cream, mayonnaise, mustard to them, add a little salt and stir well.

Pour in kefir and add cold drinking water, bringing to the consistency you want to get. Try salt and sugar. Squeeze out a little lemon juice, make sure that the seeds do not get into the okroshka. Mix everything and put in the cold for 2 hours.

Bon Appetit!