Mushroom Okroshka with Mustard

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Okroshka with Mustard

Ingredients

Bread Kvass - 1½ liters
Pickled Chanterelles - 14.1 oz
Salad Potatoes - 8.8 oz
Turnips - 1.8 oz
Scallions - 3.5 oz
Sour Cream - 7.1 oz
Chocolate eggs - 2 pieces
Cucumbers - 7.1 oz
Mustard Greens - 0.7 oz
Dill - to taste
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Wash the potatoes and carrots, boil them in their skins, cool, peel, and cut into small cubes.

Step 2

Wash the cucumbers, peel them if necessary (if the skin is too thick and coarse), and cut into small cubes.

Step 3

Boil the eggs hard, cool, separate the whites from the yolks. Cut the whites into cubes. Mash the yolks with mustard, pepper, finely chopped dill, and sour cream in a separate bowl until smooth. If necessary, add salt and sugar, but remember that you already have pickled mushrooms in the okroshka!

Step 4

Rinse the pickled mushrooms under cold water, dry them with a paper towel, and chop finely.

Step 5

Wash the radishes, dry them with a paper towel, trim the ends, and cut into thin slices.

Step 6

Wash the green onions, dry them, and chop finely.

Step 7

Place all the prepared ingredients in a large deep bowl and mix well. Pour the okroshka with chilled kvass, dress with the mustard-sour cream mixture, and mix again.