Chill in Minsk (Haladnik pa-mensku)

Category: First meal
Kitchen: Belarusian
Chill in Minsk (Haladnik pa-mensku)

Ingredients

sorrel 700 (150) gr.
beet 400 (80) gr.
egg 1 (2) pcs.
fresh cucumber 2 (2) pcs.
kefir 2 (1) Art.
green onion 120 (25) gr.
sour cream 2 (-) Art. l.
salt taste
sugar 1 tbsp. l. (taste)
dill taste
water for cooking sorrel (0.75 l)

Cooking method

  • An interesting version of okroshka, you can eat and eat and not get bored. I slightly modified it to suit my taste, so I bring the original proportions and proportions selected to my taste (in brackets). The husband also adds finely chopped sausage there, but this is a completely different taste.
  • So. In salted water, boil the washed and chopped sorrel (literally a minute after boiling), cool. Boil eggs. Separately boil whole beets, peel, cut into strips, mix with sorrel, add green onions, finely chopped and pounded with salt and egg yolk, fresh cucumbers chopped into strips, chopped protein, sugar, whipped kefir (I beat with a blender).
  • Season okroshka with sour cream and sprinkle with finely chopped dill.
  • Bon Appetit!

The dish is designed for

Serves 4 (according to proportions in brackets)

Time for preparing:

0.5 hour

Note

Recipe from the book T. і Ў. Rettovichy. Belarusian cuisine. Pakashtuyce - savory, 1993

Svetlana62
V-tina, Tina, I ate such okroshka in a cafe in Minsk about 30 years ago (I was in practice at a medicine factory). Exactly - you can eat and eat, does not get bored, very interesting taste. Thanks for the recipe!
And in your book there is no recipe for cabbage pancakes (do they taste like schnitzels, or cutlets)? I tried these on vacation in Naroch, it was also a long time ago, I could not take the recipe. And I could not reproduce, how many did not try, everything is not right.
V-tina
Svetlana, Thank you!
Quote: Svetlana62
And in your book there is no recipe for cabbage pancakes (they taste like schnitzels, or cutlets)? I tried these on vacation in Naroch, it was also a long time ago, I could not take the recipe. And I could not reproduce, how many did not try, everything is not right.
honestly, I don’t remember, but I’ll see if there’s any, I’ll tell you
Trishka
An excellent alternative to the usual, on kvass, okroshka!
In the summer, in the heat, the very thing, thanks Tinochka, took it in, before the heat ...
V-tina
Ksyusha, cook and eat with pleasure! It's warm here today - just okroshka turned out to be
Trishka
And we have mlyn, winter again, only +12, rain, and there is still no hot water at home, brrrrr ...
V-tina
Ksyusha, it was like that before yesterday, but today I even dig in a T-shirt in the garden, be patient a little, and it will get warmer here, you will cook okroshechka
Trishka
!
Alex_Fil
Tell me, is it necessary to cook sorrel?
I have always thought that okroshka is a kind of "liquid salad". We don't cook the rest of the greens (dill, green onions). Beets are another matter ...
However, you will have to cook it yourself. Something okroshechki wanted!
V-tina
Alex_Fil, sorrel is boiled literally for a minute from boiling, that is, in fact - it is scalded, with raw, honestly, it never even occurred to me to try it in the original recipe - it is cooked, but no one forbids us to experiment
TATbRHA
Alex_Fil, you can not cook sorrel (in this soup I put it raw); true, the taste, of course, will be different, but V-tina the rights:
Quote: V-tina
no one forbids us to experiment
V-tina
Tanyusha,
Alex_Fil
Tina
Tatyana

Girls, thanks for such extraordinary recipes based on okroshka! I want to try everything!
Recipe from Alyoshkina also very interested!
V-tina
Alex_Fil, on our forum you can always find something to your liking
ANGELINA BLACKmore
I make such a "broth" for okroshka ..... I take black sourdough bread, fill it with filtered water, leave it for a day. Over time, I add 1 tbsp. l. rye sourdough (you can have a couple more tablespoons of granulated sugar (this is to your taste) .... All this action takes just a couple of days. And the "white" kvass for cold soup is ready.
Chill in Minsk (Haladnik pa-mensku)


Added Monday 23 May 2016 12:11 PM

Tinochka, thanks for the new variation of the summer soup. Fine!!!
Mechislava
I've always thought. that "okroshka" is a soup based on kvass, and cold soups based on sorrel are "green borscht" or "sorrel" there ... and on the basis of beets - "beetroot" or "cold borscht" ... But thanks for the recipe , bookmarked!
V-tina
Quote: ANGELINA BLACKmore
I make such a "broth"
Natasha, I know this way, but to be honest - too lazy to mess around
Quote: ANGELINA BLACKmore
thanks for the new variation of summer soup
I hope it will come in handy
Quote: Mechislava
and cold soups based on sorrel - "green borsch" or "sorrel" there ... and based on beets - "beetroot" or "cold borsch" ...
we also call both one and the other with one apt word "cold". So this recipe is a typical cold dish, but since the authors of the book called it okroshka in Minsk, then, probably, we will not contradict them
ANGELINA BLACKmore
Quote: V-tina
I know this way, but, to be honest, I'm too lazy to mess around
For me, messing around is with classic kvass, where you need to burn crackers, steam them in boiling water, cool, remove this bag from the infusion, bring it to taste, add sourdough ... Here, yes. And then white kvass what ... cut slices of bread and poured water, almost everything))

And we call cold soups cold. So interesting, each area has its own nuances. And it's great that we share these subtleties here.
V-tina
Quote: ANGELINA BLACKmore
And it's great that we share these subtleties here.
I agree, because one such nuance can radically change, sometimes, the taste of a dish


Added Monday 23 May 2016 09:42 PM

Quote: Mechislava
that "okroshka" is a soup based on kvass, and cold soups based on sorrel are "green borscht" or "sorrel" there ... and on the basis of beets - "beetroot" or "cold borscht" ...
found in another edition of the book, earlier, nevertheless "cold", corrected the title - thanks


Posted Monday 23 May 2016 09:47 PM

Quote: Svetlana62
And in your book there is no recipe for cabbage pancakes (they taste like schnitzels, or cutlets)?
Sveta, were they really pancakes? I have a recipe for making cabbage pancakes in a storehouse, but they are made from whole cabbage leaves
Svetlana62
V-tina, Tina, like pancakes. They have such an interesting taste as potato pancakes, only cabbage ones, with fried edges and a bright cabbage taste. But neither semolina nor oatmeal was definitely added there, and the cabbage was felt, but it was soft, not raw. With Belarusian sour cream, you can swallow your tongue.
V-tina
Svetlana62, nope, I don't know that

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