Vegan okroshka with mushrooms
Description
A hearty and aromatic soup. Okroshka with mushrooms turns out very piquant. Mushrooms go perfectly with pickled cucumbers, while beetroot and green onions add freshness. You can use dried mushrooms as well, just soak them beforehand. I think this mushroom okroshka is different from all other versions. I'm sharing the recipe and strongly recommend you try it. So, how to prepare okroshka with mushrooms? 1. Boil the beetroot, peel it, and grate on a coarse grater. 2. Boil the mushrooms, then drain them in a colander and squeeze slightly. Chop them finely. 3. Peel the pickled cucumbers, remove the seeds, and cut into small cubes. 4. Mix everything in a bowl, pour in the kvass, and stir again. 5. Add horseradish to taste—I usually add a couple of teaspoons. Horseradish will give the okroshka a nice kick. 6. Wash and chop the green onions, then sprinkle them over the okroshka. Your dish is ready. Serve it in bowls and enjoy.