Okroshka with Kvass, Tongue, and Chicken

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic and slightly improved version of okroshka: for instance, it includes green peas. The recipe is adapted from a culinary guidebook by popular American authors.

Ingredients

Bread Kvass - 37 fl oz
Cucumbers - 4.2 oz
Salad Potatoes - 4.2 oz
Radish - 4.2 oz
Green Peas - 4.2 oz
Beef tongue - 4.2 oz
Skin-On Chicken Breasts - 4.2 oz
Chicken Egg - 4 pieces
Scallions - 0.3 oz
Dill - 0.2 oz
Parsley - 0.1 oz
Salt - 0.1 oz
Ground Black Pepper - 0 oz
Horseradish Leaves - 1.4 oz
Mustard Greens - 1.1 oz

Step by Step guide

Step 1

For the kvass base, combine all the ingredients (1100 ml of kvass, 3 boiled eggs, salt, pepper, 40 grams of table horseradish, 30 grams of mustard, 5 grams of dill, and 5 grams of green onion), blend with an immersion blender until smooth, and strain through a fine sieve.

Step 2

To prepare the okroshka, boil the egg to a medium doneness. To do this, bring 1.5 liters of water to a boil, add 2 tablespoons of salt and 40 ml of vinegar. Carefully lower the egg into the water using a spoon and boil for 6 minutes.

Step 3

After that, use a spoon or slotted spoon to transfer the egg to a bowl of ice water. Allow it to cool. Peel the egg shell off. Cut it into four pieces.

Step 4

Dice the prepared vegetables, tongue, and chicken breast into small cubes and arrange them in separate piles on a plate. Place a quarter of a medium egg in the center of each plate. Garnish with green onion tops and fresh herbs.