With the arrival of warm and even hot spring days, you want a dish like okroshka. There are many variations of this dish. In our family, okroshka is cooked on kefir and whey. I share the recipe with you.
Why on kefir and whey? And so it’s tastier! If done only on serum, then the okroshka turns out to be liquidish and transparent, but purely on kefir it is too thick. By combining these two dairy products once, I got exactly the taste and result that I wanted. Often I add chicken stock to the okroshka, it gives the dish an additional flavor.
Boil the chicken until cooked, using any part of it with enough meat. Try to prepare a transparent, rich broth, since later we will add it to the okroshka.
Cool the broth, get the cooked meat and cut into small cubes. Also cut boiled sausage or, in extreme cases, sausages. It is advisable to buy sausages of good quality, as this will significantly affect the taste of the finished dish.
Boil potatoes until cooked, peel, chop in the same way as meat.
Hard-boiled eggs. Two yolks set aside. Grind the rest into a small cube.
Cut a young radish and cucumbers with a neat dice. It is desirable that all prepared components are the same size.
Chives, young dill with a knife as small as possible.
To enhance the aroma, crush a small amount of dill in a mortar with a pinch of salt.
Chicken yolks thoroughly crush together with mustard to a uniform, creamy state. Add mustard to your taste - soft, spicy, with whole grains - at your discretion.
Put all the ingredients in a pan.
Kefir mixed with whey and mashed yolks.
Pour the liquid into the pan, mix, salt. If it turned out too thick, you can add chicken stock.
Who loves acidic - dissolve a small amount of citric acid in chicken broth and gradually introduce it into okroshka. If desired, mustard can also be added to each bowl.
Put the pan with okroshka in the refrigerator and cool well.