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Video: Okroshka With Adyghe Cheese And Carrots - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
A light refreshing dish for hot summer days! Vitamin, healthy and nutritious, with Adyghe cheese as a protein component.
Potatoes (unpeeled) - 900 g
Fresh cucumbers - 700 g
Adyghe cheese - 150-200 g
Boiled carrots - 150 g
Black salt (Indian) - 2 tsp
Turmeric - 1 tsp
Ground black pepper - 0.5 tsp
Fresh dill - 30 g
Whey (kvass) - 2-2.5 l
- 40 kcal
- 1 h. 30 min.
- 5 minutes.
- 1 h. 35 min.
Photo of the finished dish
Step by step recipe with photo
Vegetarian version of simple okroshka can be "aggravated" by adding a little fresh Adyghe cheese to the composition. This protein-rich ingredient, when finely ground, combined with black Indian (or volcanic) salt and turmeric, will be somewhat reminiscent of egg white.
Boiled carrots in such okroshka do not have a big impact on the taste; the addition of this product will rather decorate the dish externally.
You can season okroshka with Adyghe cheese and carrots with sour cream or mayonnaise, and dilute with whey or homemade kvass. If necessary, you can add a little lemon juice to the diluted okroshka.
Okroshka tastes more pleasant if all products are cut into small enough cubes.
If the skin of the cucumber is tough or bitter, then it is advisable to cut it off.
Boiled potatoes must be peeled, cut into small cubes and placed in a spacious container.
We also add peeled and finely chopped boiled carrots to it. We also finely chop fresh cucumber and Adyghe cheese and add to okroshka.
Fresh dill must be washed, shaken, chopped and added to the dish. Stir okroshka. You may need to add a little more cucumbers or fresh herbs. The resulting mass should be relatively uniform. Put black salt, turmeric, black ground pepper in okroshka.
Stir all ingredients and refrigerate for an hour or two.
Serve okroshka with Adyghe cheese and carrots to the table, adding whey or kvass, sour cream, and salt to taste to each serving.