Okroshka with Rhubarb and Radish

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Okroshka with Rhubarb and Radish

Ingredients

Rhubarb - 14.1 oz
Bread Kvass - 1 qt
Carrot - 3.5 oz
Chocolate eggs - 2 pieces
Radish - 3.5 oz
Scallions - 1.8 oz
Mustard Greens - to taste
Dill - 1 bunch
Salt - to taste

Step by Step guide

Step 1

Clean the rhubarb stalks, cut them into small cubes, place them in a pot, cover with water, bring to a boil, and keep in boiling water for 2 minutes. Then drain the water.

Step 2

Wash the carrot, boil it without peeling, cool it down, then remove the skin and cut it into small cubes.

Step 3

Boil the eggs hard, cool them down, and separate the whites from the yolks. Finely chop the whites. Mash the yolks with mustard and salt in a separate bowl until smooth.

Step 4

Wash the radish, dry it with a paper towel, trim the ends, and slice it into thin rounds.

Step 5

Wash the green onion, dry it, and chop it finely.

Step 6

Place all the prepared ingredients in a large deep bowl and mix well. Pour the okroshka with chilled bread kvass, add the mustard with the yolk, and mix again. Serve in bowls and sprinkle with finely chopped dill on top.