PHNjcmlwdCBkYXRhLW91dHN0cmVhbS1pZD0iMTI0OSINCmRhdGEtb3V0c3RyZWFtLWZvcm1hdD0iZnVsbHNjcmVlbiIgZGF0YS1vdXRzdHJlYW0tc2l0ZV9pZD0iU1RCX0Z1bGxzY3JlZW4iIGRhdGEtb3V0c3RyZWFtLWNvbnRlbnRfaWQ9Ind3dy5zdGIudWEvZG9icmUiIHNyYz0iLy9wbGF5ZXIudmVydGFtZWRpYS5jb20vb3V0c3RyZWFtLXVuaXQvMi4wMS9vdXRzdHJlYW0tdW5pdC5taW4uanMiPjwvc2NyaXB0Pg0K
05/10/2022
Okroshka is a real salvation in the hot summer days. If you’re tired of the classic recipe, surprise your family with okroshka tomatoes – suggests TV presenter and top model Alla Kostromichova. Read the tomato okroshka recipe in our article.
More on the topic: Crayfish neck refrigerator: a recipe by Volodymyr Horyansky
Ingredients:
- Tomato juice – 300-400 ml
- Sweet yellow pepper – 1 unit.
- Chicken fillet – 150 g
- Radishes – 4-5 pieces.
- Potatoes – 2 pieces.
- Fresh cucumbers – 1 unit.
- Eggs – 2 pieces.
- Greens dill, garlic, onion – to taste
- Salt, ground black pepper, lemon juice – to taste
More on the topic: Okroshka: 5 recipes
Preparation:
- Boiled eggs and potatoes peeled and diced.
- Finely chop the peppers and boiled chicken fillet.
- Grate the radishes and cucumbers in a large grater.
- Mix all the ingredients, pour in the tomato juice, salt and pepper to taste.
- Serve okroshka with frozen cubes of lemon juice, water and vegetables.
Video: Alla Kostromichova’s okroshka tomato
Also read us on Viber and Telegram STB
If you find a spelling error, please let us know by selecting this text and clicking Ctrl + Enter.
PHNjcmlwdCBkYXRhLW91dHN0cmVhbS1pZD0iNzg5Ig0KZGF0YS1vdXRzdHJlYW0tZm9ybWF0PSJvdXRzdHJlYW0iIGRhdGEtb3V0c3RyZWFtLXNpdGVfaWQ9IlNUQl9PdXRzdHJlYW0iIGRhdGEtb3V0c3RyZWFtLWNvbnRlbnRfaWQ9Ind3dy5zdGIudWEvZG9icmUiIHNyYz0iLy9wbGF5ZXIudmVydGFtZWRpYS5jb20vb3V0c3RyZWFtLXVuaXQvMi4wMS9vdXRzdHJlYW0tdW5pdC5taW4uanM/ZmI9MDAxIj48L3NjcmlwdD4NCg==
PGRpdiBpZD0nZGl2LWdwdC1hZC0xNDgyNDg1OTg3MTc0LTAnPg0KPHNjcmlwdD4NCmdvb2dsZXRhZy5jbWQucHVzaChmdW5jdGlvbigpIHsgZ29vZ2xldGFnLmRpc3BsYXkoJ2Rpdi1ncHQtYWQtMTQ4MjQ4NTk4NzE3NC0wJyk7IH0pOw0KPC9zY3JpcHQ+DQo8L2Rpdj4=
Misspelling report
The following text will be sent to our editors: