Okroshka with Beef Tongue and White Kvass

Okroshka with Beef Tongue and White Kvass

150 min
Medium
1 serv.
389 g / 1 serv.

Rating

Average rating:—

Description

Hearty okroshka with beef tongue on white kvass, with horseradish and mustard.

  1. Cover the beef tongue with cold water, bring to a boil, and skim off the foam. Add allspice, black peppercorns, bay leaf, and salt. Simmer on low heat for 1.5–2 hours until tender.
  2. Transfer the cooked tongue to cold water for 1–2 minutes, then peel off the skin.
  3. Cool the tongue and cut it into small cubes.
  4. Wash the potatoes and boil them in their skins until tender (about 25 minutes after boiling). Cool, peel, and cut into cubes.
  5. Hard-boil the eggs (9–10 minutes after boiling), cool, and peel. Separate the whites from the yolks.
  6. Cut the egg whites into cubes. Mash the yolks with a fork in a bowl.
  7. Add horseradish, mustard, sugar, wine vinegar, and sour cream to the mashed yolks. Mix until smooth.
  8. Cut the cucumbers and radish into cubes or thin quarters.
  9. Finely chop the dill, green onion, and mint.
  10. Place the chopped tongue, potatoes, egg whites, cucumbers, and radish into a large plate or pot. Add all the herbs.
  11. Pour cold white kvass over the ingredients and add the yolk-sour cream dressing.
  12. Season with salt, stir well, and let it rest in the fridge for 10–15 minutes before serving.
292
75 kcal / 100 g
kcal
13.9 g
3.6 g / 100 g
Protein
24.1 g
6.2 g / 100 g
Carbohydrates
13.8 g
3.5 g / 100 g
Fats