Best Kroshka Recipes

Kroshka image

Provided by Food Network

Time 2h15m

Yield 6 servings

Number Of Ingredients 14

2 1/2 cups dry cider
1 cup sour cream
2 (8-ounce) cooked chicken breasts, cubed
1 (5-ounce) cucumber
2 hard boiled eggs, separated, whites sieved, yolks crumbled
2 teaspoons finely chopped dill
4 scallions, finely chopped
Freshly ground salt, to taste
Freshly ground white pepper, to taste
2 teaspoons tarragon wine vinegar
4 slices lean bacon, cut against grain into 1/8-inch strips
4 tablespoons clarified butter
4 slices white bread, cut into 1/2-inch squares
2 tablespoons finely chopped parsley

Steps:

Place a large bowl on crushed ice. Pour cider and sour cream into bowl and combine. Add chicken, cucumber, egg whites and yolks. Add dill and scallion, salt and white pepper. Finally, add tarragon vinegar to taste. Chill for 2 hours before serving.
For garnish: Fry bacon in butter for 1 minute. Add bread and cook until crisp and brown. Toss in parsley to coat.

Okroshka (Ukrainian Version) image

Provided by Member 610488

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs chicken breasts or 2 lbs sausages
2 cucumbers, diced
2 radishes, diced
4 potatoes, boiled diced
6 hard-boiled eggs
1 bunch green onion
1 small carrot, boiled diced
1 bunch baby dill, chopped
1 cup sour cream (garnish)
1 liter buttermilk or 1 (9 ounce) jar mayonnaise
1/2 lemon, juice of
salt, to taste

Steps:

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.