Okroshka on kvass with chicken

Ukrainian cuisine

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Description Products Steps

Listen to the recipe:

During the hot summer, kvass can be used not only as a refreshing drink, but also as the main ingredient for okroshka. This dish is perfect for hot weather - low in calories, served cold and cooked quickly. And if you add boiled chicken to okroshka, it will only become more appetizing.

1. Calories
   69,33 kcal
2. Protein
   6,02 gram
3. Fat
   1,66 gram
4. Carbohydrates
   6,93 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Potato

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   4 pcs. = 480 g
2. Kurin fillet

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   250 g
3. Cucumber

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   1 piece = 120 g
4. Radish

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   6 pcs. = 120 g
5. Chicken egg

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   3 pcs. = 180 g
6. Green onions

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   1 bunch = 50 g
7. Dill

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   1 bunch = 15 g
8. Kvass

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   350 ml = 350 g
9. Salt

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   to taste
10. Black pepper ground

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    to taste

Steps:

1. 
   Boil the chicken fillet, rinse everything else well with water.
2. 
   Place the washed potatoes in a saucepan and fill with water. Cook until done, about 25-30 minutes. Then cool and cut off the peel.
3. 
   Boil the eggs according to the classic method - 10 minutes of cooking after the water boils. Then drain the pan and pour cold water over the eggs to cool.
4. 
   Cut the radishes into small cubes.
5. 
   Chop the cucumber into the same cubes.
6. 
   Chop the greens finer.
7. 
   Chop the boiled potatoes into small cubes.
8. 
   Peel the chicken eggs, cut into small cubes.
9. 
   Also chop the boiled poultry into cubes.
10. 
    Place all the chopped products in a large container and mix. The base for okroshka is ready. All that remains is to fill it with kvass before serving and add dressing in the form of sour cream or mayonnaise.
11. 
    Add kvass just before serving. The amount of mayonnaise and sour cream depends on your preferences.

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