Okroshka
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
meat
cooked |
*
|
| 1 | each |
cucumbers
|
|
| 2 | large |
eggs
hard-boiled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| ½ | cup |
sour cream
|
|
| 4 | cups |
apple cider
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
meat
cooked |
*
|
| 1 | each |
cucumbers
|
|
| 2 | large |
eggs
hard-boiled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 118 | ml |
sour cream
|
|
| 946 | ml |
apple cider
|
*
|
Directions
This chilled meat and vegetable soup is a popular Russian dish.
It's served with ice cubes in it.
Since there's no substitute for Russian Kvass, a fermented and slightly alcoholic liquid made from grain, the ingredients in this recipe will have to do.
You may substitute 3 cup beef stock and 1 cup white wine for the apple cider.
Dice meat.
Peel and dice cucumber and eggs. Slice green onions.
Combine first 4 ingredients.
Mix together sugar, mustard, sour cream, and cider, and beat well.
Add beef mixture and chill. Serve sprinkled with dill.
Sylvia's notes: I used apple juice and leftover corned beef, and it was wonderful.
Absolutely addictive.
