Green summer okroshka becomes even more refreshing if you add a little sorrel to it. In this case, I advise you to cook it on kvass or broth, so that the dish does not turn out too sour. And only then, if desired, you can add a little sour cream.
Ingredients
Step-by-step cooking recipe
Boil the potatoes and eggs until tender.
Finely chop the sorrel and boil it in boiling potato broth for 5-6 minutes.
Chop all the other ingredients to taste, mix the okroshka and pour cold kvass.
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