Okroshka

Name: Okroshka
Ingredients: 400 g potatoes; 300 g cucumbers; 200 g cooked sausage; 4 eggs; bunch of green onions (50 g); bunch of dill (20 g); 250 g sour cream; 1.5 – 2 liters milk whey; lemon (or citric acid); salt

Okroshka is perhaps one of the most popular dishes in Russian cuisine. The word okroshka comes from the word "kroshit'", meaning to chop finely. Commonly used liquids for making okroshka include: - white kvass (made specifically for okroshka) - light chicken or beef broth - milk whey - kefir diluted with water - plain boiled water I used milk whey for this okroshka. In general, feel free to use whatever you prefer or have on hand. If you like, you can replace the sausage with boiled beef or chicken. You can also add fresh radishes to the okroshka.

Ingredients:

400 g potatoes
300 g cucumbers
200 g cooked sausage
4 eggs
bunch of green onions (50 g)
bunch of dill (20 g)
250 g sour cream
1.5 – 2 liters milk whey
lemon (or citric acid)
salt

How to cook okroshka

Boil the potatoes in their skins for 25–30 minutes until tender. Let cool.

Boil the eggs for 10 minutes from the moment the water starts boiling. Cool them down by covering with cold water.

Finely chop the green onions.

Pick the dill leaves from the stems and chop finely.

Place the green onions and dill in the pot you'll be making the okroshka in. Add a pinch of salt and mash everything well with a potato masher so the juices are released.