Usuba
Okroshka with Scallops
Cold soup with seafood and vegetables based on rye bread kvass. A combination of fresh vegetables, tender scallop meat, and lightly salted salmon creates a light and sophisticated dish. Served chilled with spicy mustard and sour cream.
- Total
- 15 min
- Standard serving
- 301.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Marinate the egg yolk in coarse sea salt with thyme and black pepper for 6 hours. Then rinse carefully.
- 2
Step 2
Peel the cucumbers and remove the seeds, cut into medium cubes.
Peel the parsley root, cut into medium cubes and blanch in salted water.
Peel the celery stalk, cut it into cubes, and blanch.
Blanch and peel the green peas.
Peel the ginger root and cut it into thin matchsticks.
- 3
Step 3
Quickly sear the scallop meat on both sides.
Cut salmon into large cubes.
Slice the radish into thin rounds.
- 4
Step 4
Arrange all prepared ingredients on a chilled plate. Pour kvass mixed with mustard over them. Season with salt to taste, add black pepper. Garnish with fresh basil leaves. Serve sour cream separately.
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