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Vegetable okroshka
1 serving
cold soups are cooked in the summer. the basis of such soups are kvass, whey, sorrel or beet decoction. vegetables serve as a solid basis. vegetables are first washed, cleaned and boiled. chilled boiled vegetables are diced. chopped egg protein is added to them. all are poured with kvass, whey or beet decoction. egg yolk is ground with salt, diluted with base and introduced into soup. sour cream, salt and sugar are added to such a soup to taste.
cold soups are cooked in the summer. the basis of such soups are kvass, whey, sorrel or beet decoction. vegetables serve as a solid basis. vegetables are first washed, cleaned and boiled. chilled boiled vegetables are diced. chopped egg protein is added to them. all are poured with kvass, whey or beet decoction. egg yolk is ground with salt, diluted with base and introduced into soup. sour cream, salt and sugar are added to such a soup to taste.
kvass - 300 g, potatoes - 75 g, cucumbers - 50 g, carrots - 25 g, green onions - 40 g, dill - 10 g, apple - 30 g, eggs - 1 pc., sour cream - 20 g, salt - 1 g
