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Okroshka Salad (oak-roesh-ka)




Source of Recipe


© recipe copyright rjgainey


Recipe Introduction


Hearty salad served in summer in Russia, sometimes made into a soup with the
addition of Russian beer called Kvass.



List of Ingredients




1/2 cup cooked beef, cut into small bite-sized chunks
1/2 cup cooked ham, cut into small bite-sized chunks
1/2 cup cooked chicken or veal, cut into small bite-sized chunks
2 medium cucumbers, seeded, and cut into small pieces
1 large dill pickle, cut into small pieces
4 green onions, cleaned and cut into diagonal slices about 3/4 inch long
(use white and green parts)
3 buds garlic, pressed over cucumbers, so the juices fall onto the chopped
cukes, discard pulp
1/2 teaspoon dried dill or about 1 Tablespoon chopped fresh dill
2 Tablespoons leaf parsley, snipped with scissors
4 hard boiled eggs, cold, chopped into small bite-sized chunks
1 cup sour cream
1 packet Splenda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Romaine lettuce, washed, and stems broken out



Recipe



Using about the same order as listed, place all ingredients except Romaine,
into a large salad bowl, toss together, chill for at least an hour. Serve
on Romaine lettuce leaves. 4-6 servings.