Ingredients
- 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
Directions
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.
Steps
1 Done | Boil the meat in salted water with spices (bay leaf, peppercorns). Allow cooling directly in the broth. Cut into small cubes. |
2 Done | Boil the eggs hard, cool and peel. Finely chop. |
3 Done | Cook the potatoes in a “uniform”, cool, peel and finely chop into cubes. |
4 Done | Throw the peas in boiling water and boil for about eight minutes. Fold in a colander and rinse with cold water. Allow cooling completely. |
5 Done | Grind green onions, add salt and pepper, gently grind until juice is allocated. |
6 Done | Grind green onions, add salt and pepper, gently grind until juice is allocated. |
7 Done | Greens just shred. |
8 Done | We mix all the ingredients, season with mayonnaise and mustard. |
9 Done | Pour the resulting salad with mineral water, add vinegar and mix. We put in the refrigerator for several hours and serve. |
