How to cook okroshka

Prepare kvass. Mix the malt, crackers and sugar in a bowl. These components dissolve in 300 grams of warm water and allow to steep for one hour. At this time, dissolve the yeast in a glass of warm water. When the yeast rises, add to it a solution of yeast and fill with 2.5 litres of warm water. Leave the brew in a warm place for 12 hours for fermentation. Then drain the finished product in a clean container and store in the fridge for it to ripe. A day kvass can be used for making hash.

Cook meat. In order that it has not lost its juiciness, immerse it in boiling salted water. Cook the meat a small fire for about an hour, then remove from broth, cool and cut into small cubes. Wash the potatoes and cook her "uniform". Cool, peel and finely chop. Peel the cucumbers and cut into cubes the same size as the potatoes and meat.

Boil eggs, peel and separate the white from the yolk. Protein finely crumble, add in a bowl the meat, cucumbers, and potatoes. Carefully RUB the yolk with 1 tablespoon of mustard, add 2 tablespoons of mustard and mix thoroughly again. Put the dressing in the refrigerator.

Take the young radishes, cut in thin plates. The plates connect together and divide into 4 parts. You should now have a smooth, thin quarters. Put the radishes to other components of the hash.

Onions and dill finely chop, put in a deep bowl and sprinkle with salt. Take a thick rolling pin and crush them greens until then, until it begins to extract the juice. Put crushed onions and dill to the rest of the ingredients all together and mix thoroughly.

Put the dish (the so-called dry component of the hash) in the plate, add a spoon of sour cream and mustard dressing and pour cold kvass. Bon appétit!