Natashas Okrashka Recipes

NATASHA'S OKRASHKA

Steps:

• Add Chicken Boullion base to boiling water, stir, set aside to cool to room temperature.
• While broth is cooling, prepare vegetables, eggs and ham.
• When broth is room temperature, add buttermilk and lemon juice, vegetables, eggs and ham. Stir well.
• Add salt and dill to taste. Refrigerate.
• Soup is best served well chilled.

OKROSHKA (UKRAINIAN VERSION)

Steps:

• Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
• Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
• Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
• Dice the cooled chicken breasts.
• Combine all the chopped vegetables. Toss the vegetables to mix well.
• Blend in the mayonnaise/buttermilk egg yolk mixture.
• Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
• Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
• Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
• When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.

NATASHA'S MEXICAN CASSEROLE

Steps:

• Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
• Remove from pan.
• Sauté ground beef until browned.
• Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
• Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
• Drain pasta and put into large bowl, keeping warm.
• Pour ground beef mixture over pasta in bowl.
• Add 1 cup of shredded cheddar cheese and mix will.
• Pour everything into a 9”X13” glass baking pan.
• Top mixture with remaining 2 cups of shredded cheddar cheese.
• Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
• When serving, add a scoop of sour cream on side of plate if desired.
• Serve with a crisp salad, ranch-flavored Doritos, and sangria.