- 200 g Meat (in our case, beef)
- 3-4 pcs. Potatoes
- 100 g Green peas (fresh or frozen)
- 4 things. Egg
- 3 pcs. Cucumbers
- 1 bunch Mix of greens (parsley / dill)
- 1 bunch Green onion feathers
- 200 g Mayonnaise
- 1,5 l Mineral water
- 1 teaspoon Mustard
- 1 teaspoon Vinegar
- Salt, pepper to taste
Okroshka refers to cold soups, which include a vegetable salad with the addition of meat or sausage, and seasoned with kvass, kefir, sour cream, mineral water, and whey. There is another quite classic recipe for making okroshka with mayonnaise. The one who invented it, apparently, was a passionate lover of Olivier salad, as the okroshka on mayonnaise is finely chopped vegetables, seasoned with mayonnaise and diluted with liquid. The principle of cooking this dish is not much different from other varieties of okroshka. But, nevertheless, it has a number of nuances, which we will discuss at the very end.
So, let’s start cooking okroshka on mayonnaise with meat and green peas.