Russian Okroshka Recipes
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
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