Astrakhan okroshka with wobla
Summer heat requires cool dishes, light and nourishing at the same time. Today we are going to cook Astrakhan (burlatsky) okroshka with wobla - one of the recipes for a huge variety of this dish.
Ingredients
| potatoes 5 pcs |
| fresh cucumbers 5 pcs |
| eggs 5 pcs |
| vegetable oil 50 ml |
| green onions 250 g |
| cilantro 150 g |
| basil 150 g |
| mayonnaise 1 tbsp. |
| very dry dried wobla 2 pcs. |
| bread kvass |
Instructions
Step 1
Wash and finely chop the green onions, fresh cilantro and fresh basil.
Step 2
Place all the chopped herbs in a saucepan, add 1 tsp. salt and rub thoroughly. The greens should give juice. Leave to infuse.
Step 3
Wash and peel potatoes. Finely chop and fry with 50 ml of vegetable oil over high heat until crisp.
Step 4
Add the hot potatoes to the greens and stir. Allow the mixture to cool.
Step 5
Mix the chicken eggs with 1 tbsp of mayonnaise. Beat well as for an omelet.
Step 6
Fry for 2-3 minutes on each side. Allow omelet to cool. Chop coarsely.
Step 7
Wash and finely chop the fresh cucumbers.
Step 8
Add the cucumbers and omelette to the communal saucepan.
Step 9
Dissect into parts of the wobla. We'll need the back and the roe. The ribs will go with the beer.
Step 10
Arrange in plates, pour cold kvass and add sour cream to taste.
