Natashas Okrashka Recipes
NATASHA'S OKRASHKA
A Russian soup that is great for hot summer days, as opposed to most soups which are better in Winter
Provided by KittyKitty
Categories Ham
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 58.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 56.3, Sodium 140.8, Carbohydrate 5.8, Fiber 0.3, Sugar 4.7, Protein 4.6
OKROSHKA (UKRAINIAN VERSION)
Make and share this Okroshka (Ukrainian Version) recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 923, Fat 43, SaturatedFat 16.6, Cholesterol 465.1, Sodium 580.4, Carbohydrate 61.3, Fiber 6.6, Sugar 20.7, Protein 72.4
NATASHA'S MEXICAN CASSEROLE
Make and share this Natasha's Mexican Casserole recipe from Food.com.
Provided by Natasha513
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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- Peel potatoes and dice them into 1/4" cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia).
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