• How to cook okroshka

    You will need
      • For kvass:
    • 2 tbsp. spoons of malt
    • 4 tbsp. spoons of sugar
    • 6 tbsp. spoons of rye crackers
    • 10 g of pressed yeast
    • 3 liters of boiled water.
    • For krosheva:
    • 2 potatoes
    • 2 cucumbers
    • 2 eggs
    • 200 g cooked meat
    • young radish
    • green onions
    • dill
    • mustard and horseradish
    • salt
    • sour cream.
    Instruction
    Prepare bread kvass. To do this, mix the malt, crackers and sugar in the same container. Dissolve these ingredients in 300 grams of warm water and let stand for an hour. At this time, dissolve the yeast in a glass of warm water. When the yeast is infused, add the yeast solution to it and add 2.5 liters of warm water. Leave the kvass in a warm place for 12 hours to ferment. Then pour the finished kvass into clean dishes and put into the refrigerator so that it is ripe. A day later, kvass can be used to make okroshka.
    Cook the meat. In order for it not to lose its juiciness, immerse it in boiling salted water. Boil the meat in a small boil for about an hour, then remove from the broth, cool and cut into small cubes. Wash the potatoes and boil them in a “uniform”.Cool, peel and chop finely. Peel the cucumbers and cut into cubes the same size as potatoes and meat.
    Cook hard boiled eggs, peel and separate the white from the yolk. Protein finely crumble, add to dishes to meat, cucumbers and potatoes. Pound the yolk thoroughly with 1 tablespoon of mustard, add 2 tablespoons of mustard and mix thoroughly again. Put the dressing in the fridge.
    Take a young radish and cut it into thin plates. Then connect the plates together and divide into 4 parts. You should get even thin quarters. Put the radish to the other components of the hash.
    Finely chop the onion and dill, place in a deep dish and sprinkle with salt. Take a thick rolling pin and ceiling green until it begins to produce juice. Add crushed onion and dill to the rest of the ingredients and mix everything together thoroughly.

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