Usuba
Okroshka with Boiled Pork and Radish in 15 Minutes
A refreshing summer soup prepared quickly using a microwave. Potatoes and eggs cook in parallel, while the remaining ingredients are chopped in just a few minutes. Served cold with kvass and sour cream.
- Total
- 15 min
- Standard serving
- 679.1 g
Ingredients
Total 13- Quail egg
40 g≈ 4 pcs - Radish
50 g≈ 2 pcs - Cucumbers
150 g≈ 1 pcs - Young red potatoes
100 g≈ 1 pcs - Roasted pork
50 g≈ 2.5 slice - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Rye Bread Kvass
250 ml≈ 1 cup - Green onionsзеленый
20 g≈ 2 pcs - Sour cream15%
5 ml≈ 1 tsp - Parsley
2 g≈ 1 stalk - Dill
1.5 g≈ 1 stalk - Horseradish
to taste≈ 1/3 tsp
Instructions
- 1
Step 1
Thoroughly wash the young potatoes. Wrap each tuber in plastic wrap and make several punctures with a knife to allow air to escape.
Place the potatoes in the microwave and cook for 2 minutes at 700 W. Turn over and cook for another 2–3 minutes until done.
Check doneness with a knife. Transfer the potatoes in foil to a bowl and cool under running cold water.
- 2
Step 2
Place quail eggs in a microwave-safe bowl, add a pinch of salt, and cover with water so that the eggs are completely submerged.
Microwave for 3.5–4 minutes. Then cool the eggs under running cold water.
- 3
Step 3
While the eggs are cooking, chop the cucumbers, radishes, and boiled beef into small pieces.
- 4
Step 4
Finely chop the herbs: parsley, dill, and green onions.
Peel the cooled eggs and cut each one into 4–6 pieces or crumble.
- 5
Step 5
Cut the chilled potatoes into cubes. Young potatoes can be left unpeeled.
- 6
Step 6
In a deep bowl, combine eggs, radishes, cucumbers, boiled pork sausage, and potatoes. Season with salt and pepper, and add herbs.
Mix thoroughly.
- 7
Step 7
Spread the mixture into deep plates and pour cold kvass over it.
Optionally add grated horseradish for heat and sour cream or yogurt.
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