Okroshka on Meat Broth

Okroshka on meat broth is a hearty take on this cold soup: instead of kvass, it uses cooled, strained chicken broth, kefir, and a sour cream and mustard dressing. Inside you'll find boiled chicken, potato, eggs, fresh cucumber, and herbs. Be sure to chill the okroshka before serving - I highly recommend it.

Okroshka on Meat Broth

A hearty cold soup made with chicken broth, kefir, and a sour cream and mustard dressing.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 boiled chicken breast
• 2 l chicken broth
• 1 l kefir
• 1.5 cup sour cream
• 4-5 tsp mustard not whole-grain
• 6 boiled potatoes
• 6 eggs
• 4 fresh cucumbers
• fresh herbs
• salt

Method

 

1. Boil and peel the potatoes and eggs. Boil the chicken breast, then strain the broth through a sieve and let it cool.
   
2. Dice the vegetables, eggs, and meat, chop the herbs, and put everything in a pot. Pour in the broth, add the kefir, mix the sour cream and mustard dressing, and add that too. Salt, stir well, and taste. Chill before serving. Enjoy!
   

Tips

• Always strain the broth and cool it completely, otherwise the okroshka will turn out cloudy.
• Use smooth mustard rather than whole-grain - that way the dressing blends in evenly.