Soups

Okroshka in Tan


Ingredients for cooking okrosha in tan

  1. Potato 350 grams
  2. Fresh chicken fillet 200 grams
  3. Fresh cucumbers 200 grams
  4. Green onion 30 grams
  5. 4 eggs
  6. Fresh mustard 2 teaspoons
  7. Red radish 150 grams
  8. Fresh dill greens 30 grams
  9. Tan still 900 milliliters
  10. 1/2 teaspoon salt
  • Main IngredientsRedka, Cucumber, Chicken
  • Serving 4 servings
  • World Cuisine

Inventory:

Teaspoon, Cutting board, Knife, Medium saucepan with a lid, Small saucepan with a lid - 2 pieces, Cooker, Deep bowl, Plate - 5 pieces, Saucer - 2 pieces, Deep bowl, Scoop, Deep serving plates, Table spoon, Kitchen Brush, Fork, Skimmer

Cooking okroshka in tan:

Step 1: prepare the potatoes.


Using a kitchen brush, thoroughly rinse the potatoes under running water. We spread the component in a medium pan and fill it with ordinary cold water so that it completely covers the tubers.

We put the container with the contents on medium heat and close the lid. When the liquid boils, reduce the heat and boil the potatoes in their skins for 30-40 minutes. Attention: after the allotted time, we check the component with a fork. If it easily enters the flesh of a potato, then you can turn off the burner. If not, then you need to extend the cooking time for 5-7 minutes.

After all, put the tubers on a cutting board and leave to cool for a while. Then peel the potatoes and use a knife to cut into small cubes. Shredded component is transferred to a clean plate.

Step 2: prepare the eggs.


We lay the eggs in a small pan and fill with ordinary cold water. We put the container with the contents on a small fire and after boiling the liquid we cook for 10 minutes. Attention: eggs must be hard-boiled. After the allotted time, turn off the burner, and put the pan under a stream of cold running water. When the component has completely cooled, clean it with clean hands. Important: after cleaning, rinse the eggs slightly under running water to wash off the rest of the shell.

Now put the component on a cutting board and, using a knife, carefully separate the protein from the yolk. Finely chop the first part of the eggs into pieces and pour them into a clean plate.

We spread the yolks in a deep bowl and knead with a fork to the state of crumbs.

Immediately after that, pour the mustard into the container and with the help of a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 3: prepare the chicken fillet.


Rinse the chicken thoroughly under running water and put it on a cutting board. Using a knife, we clean the meat from veins, fat and films.

Then we move the component into a small clean pan and fill it with ordinary cold water so that it completely covers the chicken. We put the container on medium heat and cover it with a lid. When the liquid begins to boil, meat foam forms on its surface. Be sure to remove it with a slotted spoon and throw it away. Now continue to cook the chicken for 40-50 minutes over a small fire. After the allotted time, we check the meat with a fork. If it is soft, you can easily turn off the burner. If not, then you need to extend the cooking time for 7-10 minutes.

After that, put the chicken on a chopping board and leave to cool to room temperature. Then, using a knife, grind the component into pieces and transfer it to a clean plate.

Step 4: prepare the cucumbers.


We wash the cucumbers under running water and put it on a cutting board. Using a knife, peel the vegetable from its skin and cut off the edges. Now cut along the components into two halves and grind each part with squares. Pour finely chopped cucumbers into a free plate.

Step 5: prepare the radish.


We thoroughly wash the radish under running water and put it on a cutting board. With a knife, we cut off the edges and after very finely chop the component into squares. Pour the crushed radish into a clean plate.

Step 6: prepare the green onions.


We wash green onions under running water, shake off excess liquid and put on a cutting board. Using a knife, finely chop the feathers and pour into a free saucer.

Step 7: prepare the dill.


We wash the dill under running water, shake off excess fluid and put it on a cutting board. Grind greens with a knife and pour into a clean saucer.

Step 8: prepare okroshka in a dance.


Pour all the crushed ingredients into a deep bowl and add salt. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. In principle, okroshka is ready! Before serving, you need to put the mixture on plates and pour everything with tan. By the way, this sour-milk drink is better refreshing in the hot season than, for example, kvass.

Step 9: serve okroshka in a dance.


It is advisable to cool and pour the tan with a scoop just before serving the ingredients in the plates. The dish is very tasty and satisfying. At the request of the household, you can offer slices of bread or crackers.
Good appetite!

Recipe Tips:

- in addition to chicken, boiled sausage can be added to okroshka;

- so that the okroshka is not very acidic due to the tan, it can be poured with a small amount of sour cream;

- if you want to save a little time, then you can radish, grind egg whites and cucumbers on a coarse grater.