Chicken okroshka
Description
Hearty and aromatic soup. You can prepare this okroshka using kefir, kvass (only light bread kvass), or sour cream mixed with mineral water. The latter version has become a favorite in my family and is now our preferred take on classic chicken okroshka. When radishes are in season, add about 150 grams to the soup; in summer, a fresh cucumber will be enough. So, check out my recipe.
Instructions
- 1
Step 1
1. Prepare the ingredients. Boil the chicken fillet, eggs, and potatoes separately until fully cooked, then let them cool. Peel the eggs and potatoes. Wash the cucumbers. You can also use fresh dill instead of onion in the soup.
- 2
Step 2
2. Cut the potatoes into small cubes. Place them in a pot.
- 3
Step 3
3. Cut the cucumber into cubes.
- 4
Step 4
4. Cut the egg into cubes.
- 5
Step 5
5. Cut the chicken meat (as much as possible). I want to say that chicken meat can be replaced with boiled beef.
- 6
Step 6
6. Place all the okroshka ingredients into a pot. Add chopped green onions, salt, ground black pepper, and sour cream. Pour in mineral water to cover. Mix well, then refrigerate the okroshka for 30 minutes to chill. Serve classic okroshka with mustard.