Okroshka recipe

Rassolnik recipe

Ukha recipe

Vegetable Okroshka recipe

Ingredients: 1 l kvas, 300 g potatoes, 60 g carrot, 30 g turnip, 60 g red radish, 70 g onion springs, 160 g cucumbers, 90 g sour cream, 3 eggs, dill, salt, sugar to taste.

Method: Okroshka is a summer vegetable soup, but can also be made with sausages or meat. It is very refreshing in hot sunny days, served right from the fridge. Peel potatoes, boil them, cool down and cut into cubes. Cut carrot, turnip in cubes and stew in the pan with a little water until they are soft. Cut radish and cucumbers in cubes, chop onion springs. Put all vegetables in a bowl. Add salt and dress with kvas. Add sugar to your taste. Serve with chopped dill and sour cream.

Ingredients: 400 g small fishes, 300 g pike-perch, 300 g burbot, 6 ea small potatoes, 3 ea small onions, 1 ea parsley root, 1 1/2 l water, pepper, salt, parsley, dill, spices.

Method: Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out. Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. Ukha, decorated with greens, is served with Vodka.

Ingredients: 300 g beef (with or without bones), 4 ea potatoes, 50 g rice, 1 lg carrot, 2 sm onions, 2 ea pickeled cucumbers, 1 sm tomato, 20 g parsley, salt to taste, sour cream

Method: Prepare meat broth: Put beef into a large saucepan and cover with 3 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1 hour. Pan-fry vegetables: Melt one tablespoon margarine in a frying pan. Add chopped onions, carrots and parsley cut into sticks. Cover and saute at low heat for 15 minutes stirring occasionally. Add chopped tomato and saute for another 5 minutes. Simmer pickled cucumbers: Put chopped pickled cucumbers into a saucepan. Add meat broth covering cucumbers. Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil. Add potatoes cut into bars and sauted vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes. Salt can be added by taste. Served with sour cream.

Ingredients: 3 ea hard boiled eggs, 4 ea boiled peeled potatoes, 2 ea cucumbers, 300 g boiled meat,3 tb chopped spring onions, 1 c sour cream, 1 l Kvas, salt to taste, sugar to taste, pepper.

Method: Chop all ingredients in 1/4 inch dices, add salt, sugar and spring onions. Stir very well. Put in the fridge for 1-2 hours. Add Kvas, sugar, salt on your taste, sour cream. Don't pour all Kvas and sour cream if you are not sure you will eat everything. " Okroshka" is kept very well in the fridge without Kvas during several days. " Okroshka" is served chilled down with greens.

Дата добавления: 2017-02-01