Okrushka Dankovskaya

1. Stage

Chop onions and dill, add a generous handful of coarse rock salt

2. Stage

IMPORTANT: grind with a wooden pusher (I have it in my dacha, wield a wooden spatula)

3. Stage

The onions and dill should make friends with the salt and the greens will sap. Sometimes my grandmother would grind the herbs with the egg yolk, but some little fussies didn't like that.

4. Stage

Cut the cucumber into small cubes and send it to the pan. More often the cucumber was grated on a grater.

5. Stage

Followed by hard-boiled eggs, cut into cubes.

6. Stage

Next, the beef. IMPORTANT: the meat should be cooked, literally chewed with the lips. Cut the meat into cubes or break it up into fibers.

7. Stage

IMPORTANT: mix properly. So that the salty greens now make friends with the rest of the components. Stir from the bottom up and for two minutes. Let stand for at least 15-20 minutes.

8. Stage

Did you miss anything? No potatoes!? There were never any potatoes in this okroshka. The potatoes were served separately... in a frying pan. Peel the potatoes, chop them, and fry them in vegetable oil until crispy.

9. Stage

On the bottom of a serving plate put table mustard (to taste), then chopped okroshka and pour iced white kvass. Top with sour cream (or without, who likes it)

10. Stage

A bowl of icy okroshka, a pan of fiery crispy fried potatoes, and there it is, the okroshka of my childhood.

11. Stage

This is divinely delicious. Bon appetit!