How to make apple okroshka on kefir
Hash is called a cold soup, which is prepared on the basis of kvas or kefir with addition of chopped ingredients. The name of this dish comes from the word "chop". Okroshka very refreshing and gives energy. In the hot season it is perfect for snacking, as well as breakfast, lunch and dinner.
You will need:
For apple hash on kefir: 2 sour apples; 3 cucumber; 10 pieces. radishes (or 1 radish); green beam (onion and dill); 2 eggs; 1.5 liters of kefir; mustard; salt. For apple hash with beetroot leaves 3 beam young beets with leaves; 3 cucumber; 2 apples; 2 boiled eggs; 2 tbsp. l. chopped herbs; 1 tablespoon lemon juice; 1 \ 2 cup sour cream; 1 liter of kefir; salt.
Instruction how to make apple okroshka on kefir
Apple hash Wash cucumbers and radishes, dry and cut into small cubes. Wash potatoes and boil in their jackets. Then cool, peel and grate.
Chop green onions, add a little salt, and mash with a spoon bow. It should be soft and let the juice.
Boil hard boiled eggs, cool and clean. Separate the whites from the yolks, whites chop into small pieces, and rub the yolks with mustard.
Peel the apples and peel, remove the core and finely chop.
Mix the mashed potatoes with green onions and egg yolks, add the remaining ingredients (proteins, cucumbers, radishes and apples) and mix everything carefully.
Pour the received weight yogurt, mix again, add salt and refrigerate if necessary. Sprinkle okroshka before serving, chopped dill.
Cucumbers and radishes (or radish) can be replaced by other raw or boiled vegetables if desired. For example, beets and carrots.
Apple hash with beetroot leaves from the stalks Separate young beet leaves. Wash and grate the root vegetables on a coarse grater.
Petioles cut into cubes. Put all into a saucepan, add the lemon juice, pour hot boiling water and heat for 2-3 minutes at low heat. Remove from heat, let it brew broth for about 10 minutes and let cool.
Cut julienne beet leaves and fresh cucumbers. Apples wash, free from the core and chop. Cook hard-boiled eggs, cool, peel and finely chop.
Add all ingredients to the beet broth and pour yogurt, diluted with cold boiled water (0.5 L). Season with salt to taste.
Serve at the table okroshka with sour cream, sprinkled with chopped herbs (dill and onion).