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Okroshka recipe

1 quart kvas
2 new cucumbers
7 oz spring onions
4 hard boiled eggs
10 oz boiled beef
4 oz lean ham
2 ea boiled potatoes
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Spring onions and cucumber are washed and sliced. So boiled beef and ham is sliced as well. Hard-boiled eggs and potatoes are cut into cubes. All of the items are put into the kvas and salted to taste. It's better to have kvas sour. If it's sweet you can put in a slice of lemon. Before serving okroshka it's recommended to keep it in a cool place or refrigerator for two hours. Okroshka is served with thick sour cream, cut parsley and dill. If it's too thick you should add some more kvas.

Cuisine: Russian
Source: Olga Timokhina's collection
Recipe category: Soups > Cold, Soups > Schi-and-Borsch, Vegetable-Dishes > Other

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