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Cooking Time
30 min
Serves
6
Cuisine
Russian
Difficulty
Categories
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Lean okroshka with mushrooms on kvass is an original version of this traditional cold soup: it lacks meat, eggs, and other familiar ingredients of the classic recipe. However, it deserves attention as it is not only tasty but also low in calories, which is important for those who care about their figure. Historically, such okroshka was prepared in Russia in the autumn and winter, as it includes salted mushrooms, which every family always had in reserve. In modern conditions, especially in heated apartments where it can be hot in winter, this recipe may prove to be quite timely. Follow the recipe for lean okroshka with mushrooms on kvass, prepare this unique soup, and enjoy new gastronomic experiences.
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Serves:
Milk mushrooms fresh - 150 g
Green onion - 60 g
Dill - 4 pc
Apple - 2 pc
Bread kvass - 1.5 l
Mustard - to taste
Salt - to taste
1
Prepare all the necessary ingredients for Lenten okroshka. Place salted saffron milk caps or milk mushrooms in a colander and rinse thoroughly under cold water. After this, gently squeeze and cut into small pieces.
2
Peel fresh or lightly salted cucumbers and cut them into small cubes. Wash the green onions and dill, pat dry with paper towels, and then finely chop.
3
Place sliced cucumbers, green onions and dill in a large bowl. Add a little salt and mash with a wooden masher. Leave the mixture in a cool place for 10 minutes.
4
Peel the soaked apples and cut them into halves. Remove the core and seeds. Cut the pulp into small cubes and add to the bowl with the cucumbers and herbs.
5
Stir canned horseradish or mustard into lean okroshka. Mix thoroughly. If necessary, add a little more salt and pepper to taste. Divide the mixture into serving bowls.
6
Place the prepared Lenten okroshka with mushrooms on plates and pour over cold kvass, then stir. If desired, add crushed ice to each plate. Serve the okroshka immediately.
Serves:
Fat
8
Carbs
111
Protein
14
Kcal
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