Usuba
Okroshka with Beef and Kvass
Cold soup based on Russian rye bread kvass with boiled beef, sauerkraut, and eggs. A traditional dish of Ural cuisine with a piquant flavor of mustard and horseradish. Served with sour cream and fresh herbs.
- Prep
- 180 min
- Cooking
- 30 min
- Total
- 210 min
- Standard serving
- 656.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Boil the eggs hard-boiled, cool and peel.
- 2
Step 2
Extract the yolks and mix them with mustard, sugar, salt, and grated horseradish.
- 3
Step 3
Dilute the mixture of egg yolks in 0.5 cup of kvass.
- 4
Step 4
Add finely chopped cooked meat.
- 5
Step 5
Add lightly squeezed and finely chopped sauerkraut, green onions, and minced egg whites.
- 6
Step 6
Pour 2 cups of kvass and stir gently.
- 7
Step 7
Pour the okroshka into a saucepan, cover with a lid and place in a cold place for 2–3 hours. Before serving, pour in the remaining kvass.
- 8
Step 8
Pour the okroshka into bowls, add a tablespoon of sour cream to each one and sprinkle with chopped dill.
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