Mushroom okroshka with horseradish

A spicy dish, as an aperitif of a hearty lunch or dinner! The whole beauty of mushroom okroshka with horseradish is the ability to cook it in winter. Provided that you have green onions, dill and horseradish. However, all this can be purchased at the supermarket, even when there is snow on the street. This culinary recipe belongs to Russian cuisine, perfectly combined with all meat dishes. For example, a hearty lunch can be opened with this okroshka, and then serve something more substantial.

Milada

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Mushrooms (pickled or salted)

200

Potatoes (fresh)

400

Kvass (bread)

1.2

Green onion

100

Horseradish

Dill

Sour cream

100

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 13 % 1 g

Carbohydrates 63 % 5 g

45 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:

If you have salted mushrooms, it is better to use them, although pickled ones also look very good in this dish. We sort out the mushrooms, wash them and cut them into small pieces. Boil the potatoes in the peel, then cut them into cubes. We grate horseradish on a fine grater, and cut green onions into rings. We put mushrooms, onions, horseradish and potatoes in a saucepan, pour chilled kvass, mix, salt and add half a portion of sour cream. Mix again.
When serving, we also add sour cream to each plate and sprinkle dill on top. We get great food for "unloading" days.