Okroshka (Ukrainian Version)

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
  • Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
  • Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
  • Dice the cooled chicken breasts.
  • Combine all the chopped vegetables. Toss the vegetables to mix well.
  • Blend in the mayonnaise/buttermilk egg yolk mixture.
  • Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
  • Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
  • Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
  • When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.
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