Gourmania. What you don't know about okroshka Where and when did you come up with okroshka

Russian and Belarusian summer cold liquid dish. The liquid part of okroshka is kvass, best of all special, okroshka, or white, and in the absence of its usual drinking, bread. The solid part of okroshka consists of raw vegetables (fresh cucumbers ... Culinary Dictionary

okroshka- Cm … Synonym dictionary

OKROSHKA- OKROSHKA, okroshka, pl. no, female 1. A dish of kvass, in which they put greens and finely chopped pieces of meat. Cold okroshka. 2. trans. Chaotic mixture, confusion (colloquial fam.). Okroshka in the head. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935… … Explanatory Dictionary of Ushakov

OKROSHKA- cold kvass soup with the addition of boiled and some fresh vegetables, boiled or fried meat products, sour cream, herbs, hard-boiled eggs, etc. Meat okroshka. Cut into small cubes fresh cucumbers and boiled meat (beef or veal, ham ... The Concise Encyclopedia of the Household

OKROSHKA- OKROSHKA, and, wives. 1. Cold kvass dish with various herbs and finely chopped meat or fish. O. with sour cream. 2. trans. Chaotic mixture (colloquial neod.). O. from other people's thoughts. | adj. tiny, oh, oh (to 1 value). Explanatory dictionary of Ozhegov ... Explanatory dictionary of Ozhegov

OKROSHKA- from lipstick. Jarg. they say Shuttle. iron. or Neglect. About a very stupid girl. Maximov, 286 ... Big dictionary of Russian sayings

OKROSHKA- Russian and Belarusian summer cold liquid dish. The liquid part of okroshka is kvass, best of all special, okroshka, or white, and in the absence of its usual drinking, bread. The solid part of okroshka consists of raw vegetables (fresh ... ... The Great Encyclopedia of Culinary Arts

OKROSHKA- Cooking okroshka in a dream - you will not behave in the best way with a man who has serious intentions to marry you, despite the existing obstacles. Eating okroshka means a boring society of older people in which you have to ... ... Dream Interpretation Melnikov

Okroshka- cold stew, for which the remains of any meat, fried or boiled (beef, veal, game, ham, etc.) may be suitable. After cutting the meat, add chopped fresh or salted (peeled) cucumbers, hard-boiled eggs, finely chopped ... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

Books

, Natalia Krachkovskaya. The main thing: Natalia Krachkovskaya is a symbol of Russian hospitality and national color! This book is about authentic Russian food, using tricks and tricks that make it easy to… Buy for 660 rubles
Shchi, potatoes and okroshka. Homemade recipes for Russian cuisine, Natalya Krachkovskaya. Main dish: Natalia Krachkovskaya - a symbol of Russian hospitality and national color! This book is about authentic Russian food, using tricks and tricks to…

In there are many unique recipes, the actual origin of which even experts cannot say with complete certainty. It is still unknown, for example, who invented okroshka and what set of products was originally used to prepare it.

Title secret

Russian history spans several centuries. During this time, it was replenished with new dishes, the names of which today sound rather unusual. True, there is one secret here. All these names are speaking. That is, it is easy to guess from them how this or that product is prepared. For example, it is not known for certain who invented okroshka, but everyone knows that this is a cold soup traditional for Russia. The method of its preparation lies already in the name, because the word "okroshka" itself comes from the well-known verb "crush", which means finely chopped.

From this it is clear that large pieces of food for such a dish are not suitable. The one who came up with okroshka tried to grind them as much as possible. This is precisely the main feature of the old But the name of its creator has not survived to this day. Though it may not have been just one person. It is now that chefs are trying to give their inventions sonorous names. Previously, culinary innovations appeared solely as an opportunity to adapt different products for use in food.

Ingredients of the dish

History does not know who invented okroshka. Only the composition of this has survived to this day. Indeed, a mixture of crushed products of different types was used to prepare the ancient Russian soup:

meat or fish;
fresh or boiled vegetables;
various pickles;
spices.

The prepared bulk mass was poured with a liquid dressing, which is usually kvass. But there are other options as well. Recipes are known where okroshka is made on the basis of:

beer;
whey;
diluted vinegar;
kefir;
mineral water;
birch kvass;
kombucha;
meat or beet broth;
tomato juice;
cucumber brine.

Each of these liquid fractions provides a special set of ingredients for making the famous cold soup. Different regions of Russia have their own individual version of its preparation, based on ancient local traditions and special taste preferences.

From the depths of centuries

Despite the fact that the history of okroshka dates back centuries, the first official mention of it appeared in the book "Lenten and Fast Table", published in 1880.

The following products were listed as the main ingredients: 400 grams of boiled beef (or any fish), half a liter of kvass, 4 boiled eggs, a liter of sour cabbage soup (meaning a malt drink, not cabbage soup), a glass of sour cream, greens (feather onion and dill), 4 cucumbers and crayfish.

The book described a rather interesting way of cooking:

First of all, all components (meat, eggs, greens and cucumbers) must be carefully chopped.
After that, they must be folded into a deep bowl.
Salt, add sour cream and mix well.
Pour the resulting mass with kvass or cabbage soup. In the second case, the dish will have a richer and more pronounced taste.
Add ice cubes and stir again.

You can eat such a soup only after it is well infused and cooled.

Some scholars suggest that the history of okroshka is directly related to barge haulers. It is believed that they came up with the idea of mixing such different products. In the old days on the Volga, manual labor was used to move goods by water. Groups of people with the help of strong ropes pulled barges with goods along the shore. Lunch barge haulers, as a rule, consisted of kvass and dried fish (vobla). Now hardly anyone will like such a menu. But then the peasants had no other choice and they had to somehow adapt. There were no dentists in those days, and it was difficult to cope with hard food with unkempt, diseased teeth. Therefore, before eating, they soaked the vobla in kvass. The fish became softer and could be bitten easily. Later, in order to make the dish more satisfying, various vegetables (turnips, potatoes, and others) were added to it. So the usual appetizer gradually turned into a soup, which over the years has gained immense popularity.

In the best traditions

Initially, as you know, okroshka was prepared on kvass. The classic recipe has changed a little over time.

Nowadays, it is customary to use for such a dish: 300 grams of potatoes and fresh cucumbers, 4 chicken eggs, a teaspoon of salt, 200 grams of radish and boiled sausage, as well as 30 grams of parsley, green onions and dill.

The process technology includes several steps:

First, potatoes and eggs must be boiled, and then cooled and peeled.
After that, they, along with cucumbers and sausage, should be cut into small cubes.
Radishes can be grated or cut into thin slices.
Combine the prepared ingredients in one bowl.
Rinse the greens well, finely chop and add to the rest of the products.
Salt, and then mix thoroughly.
Pour the mixture with kvass.
Put some sour cream on the table before serving.

It turns out a wonderful okroshka on kvass. The classic recipe is quite simple, so you can cook the dish within half an hour. It's fast, convenient and very tasty.

Vegetarian option

Now it is difficult to say who invented okroshka with kvass. But this does not matter, because over time people have learned to cook various versions of this original dish based on the main recipe. For those who prefer vegetarian food, you can offer an unusual soup that lacks meat, fish and eggs.

For work, you need to use the following components: 0.5 liters of special okroshka kvass, 400 grams of lettuce, 30 grams of wild garlic, 1 fresh cucumber, salt, 4 tablespoons of chopped mint leaves, 3 cloves of garlic, sour cream, 4 grams of sugar and ground pepper .

Preparing such an okroshka is very simple:

Finely chop the cucumber salad and add crushed garlic.
Combine products with mint and sprinkle them with sugar.
Add salt, pepper and pour it all over with kvass.
Add sour cream and stir well.

Before serving, add a little chopped wild garlic to each plate separately. If desired, the work can be simplified and using a blender to prepare soup-puree.

There is no specific information in official sources about who and when invented okroshka. However, some historians believe that this culinary invention dates back to the 10th century. Then Russia was ruled by the famous Prince Vladimir. In some chronicles, there are records of how in 989 he issued a decree to distribute honey, food and kvass to all peasants. From this we can conclude that it was then that the idea of the first dressing for the old cold soup appeared. Therefore, the end of the tenth century can rightly be considered the starting point of the very idea of \u200b\u200bcooking okroshka. Since then, every housewife has learned to cook this dish using the products that were in the house.

In those years, people ate almost any food with black bread and fresh onions. This habit has survived almost unchanged to this day. Now bread is also a must-have addition to the table, and onions are part of many dishes. The idea of \u200b\u200bpreparing okroshka was also preserved, which over time was only supplemented with new components.

Sour milk dressing

Nowadays, okroshka can even be found on the menu of many restaurants. True, kvass is rarely taken for dressing. As a liquid fraction, various fermented milk products are used more. For example, consider a simple way to cook okroshka with whey.

To do this, you need the simplest ingredients: 0.5 kilograms of pork fillet and the same number of fresh cucumbers, 3 liters of whey, 8 eggs, 400 grams of radish, 1 lemon, 5 potatoes, a little salt and herbs (dill, parsley).

The cooking method is similar to the previous options:

Boil the meat, then cool and cut into small pieces.
Potatoes and eggs must also be boiled first, and then peeled and cut into cubes.
Chop the cucumber into pieces of the same shape, and it is better to chop the radish in a blender.
Put the products in a common plate and sprinkle them with chopped herbs.
Pour in the whey, add lemon juice and salt.

Before eating, put a little sour cream in each plate separately.

Variations on the theme of okroshka

In many cookbooks there is a recipe for a cold soup called "okroshka". Russian cuisine contains dozens of ways to cook it. For example, in the book by Vasily Levshin, published in the nineties of the eighteenth century, a version of the soup is described that does not contain potatoes. Of the products used for its preparation: fried meat, onions, cucumbers (salted and fresh), vinegar, salted plums and kvass.

Everything is done very simply:

First, pickles need to be chopped into strips.
Do the same with plums, after removing the seeds from them.
Finely chop the onion. You can use both onion and green feather.
Cut the meat off the bone and randomly chop it into strips.
Mix the chopped ingredients together.
Add 2 tablespoons of plum and cucumber brine.
Pour in some apple cider vinegar.
Fill everything with kvass.

This option is very convenient, as it allows you to use the simplest products that can remain in the refrigerator after yesterday's dinner.

Similar option

A little earlier, this dish appeared in Nikolai Osipov's book "The Old Russian Housewife, Housekeeper and Cook". It also described a recipe for a refreshing soup with kvass filling. The difference with the rest of the numerous recipes is only that the liquid fraction is prepared in advance in a special way from bread and malt with the addition of a small amount of mint. The difference between ancient and modern kvass is that the product used to be white and completely unsweetened. It played the role of a refreshing component, for the preparation of which rye flour wort and sourdough in the form of malt were used. These days, you can do it yourself. For this you will need: 80 grams of rye bread, 12 glasses of water, 3 grams of yeast and 2 tablespoons of sugar.

The drink technology is extremely simple:

First, the bread must be randomly cut and fried until dark brown.
Pour the food with water and leave them alone for 5 hours.
Strain the infusion and add pre-diluted yeast and sugar to it.

After an eight-hour infusion, a tiny kvass will be ready.

On a hot day

When it's hot outside, hardly anyone wants to eat hot soups. In Russia, such first courses as okroshka, botvinya and holodnik have long been popular. During the sultry summer, they helped to escape from the effects of the scorching heat. Among these three options, botvinya attracts particular attention. Cooking it is just as easy as okroshka. To work, you must first prepare the main ingredients: a liter of bread kvass, 250 grams of sorrel, spinach and boiled fish, 2 fresh cucumbers, a tablespoon of sugar, salt, a bunch of green onions, dill and grated horseradish root.

You need to prepare the soup in stages:

First, spinach with sorrel must be washed, boiled, and then rub the products through a sieve and dilute with ready-made kvass.
Add diced cucumbers and grated onion with salt.
Sprinkle with sugar, salt and chopped dill.
Pour the finished soup into bowls.

Immediately before use, it remains only to add horseradish, put pieces of boiled fish and a few ice cubes (for cooling).

HELLO.RU traditionally tells about the origin of the dishes beloved by the inhabitants of our country: Bird's milk cake, Carbonara pasta, Caesar salad and many others. Last time we shared the history of the Spanish cold gazpacho soup and offered 5 original recipes for this dish from Moscow chefs. The new "hero" of our culinary column is another summer soup - okroshka.

According to one version, the Volga barge haulers were the first to cook okroshka in Russia, who, having decided to diversify their usual diet, and at the same time freshen up, mixed dried vobla and kvass - products that are widespread in the region. According to another version, the prototype of okroshka was an ancient Russian cold soup based on black radish and onion, filled with sour bread kvass.

Okroshka has been fixed in the menu of Russians as a traditional first course. However, back in the 19th century, it was considered an appetizer (gazpacho soup, with which we already compared okroshka at the beginning of the article, is also most often considered an aperitif dish). The name of the soup was given in accordance with the method of its preparation - all the ingredients are crushed or, in other words, crumbled. The philosophy of this folk dish for centuries was simple - everything that was not useful in the household could get into okroshka. Products necessary for the preparation of traditional okroshka: boiled meat, eggs, fresh cucumbers, radishes, potatoes, herbs, kvass and sour cream. A common mistake is to use dark kvass for okroshka, which can often be found on store shelves. The best kvass for this soup is white, which has a neutral, unsweetened taste. It can be difficult to find it in a ready-made version, but it is not difficult to make it at home.

Light (white) kvass:

Ingredients:

250 g barley flour

0.5 kg wheat flour

250 g buckwheat flour

500 g barley malt

500 g rye malt

10 g raisins

0.5 tsp liquid yeast

Cooking:

1. Pour boiling water over mint and let it brew.

2. Thoroughly mix the flour and malt, pour boiling water (1 l) into it and stir again until a homogeneous batter is formed. Pour in the rest of the water.

3. Add yeast to the mixture and mix thoroughly. Then put the mint and cover the container with a lid, leaving space for the gas to escape. Wrap the container in a thick cloth and put it in a warm place for three days.

4. When the kvass settles, carefully drain it without lifting the thick. Pouring kvass into bottles, throw a raisin to the bottom of each.

An alternative version of the traditional okroshka is based on kefir. Also, as a liquid component can be: mineral water, whey, beer, ayran, beet broth, cucumber pickle, juices from a vegetable mixture and much more. HELLO.RU offers 3 original recipes for okroshka: with smoked chicken breast, with crab and based on kefir with wasabi.

Click on photo to view gallery with recipes

Not only the ingredients of okroshka differ, but also the drink with which it is seasoned. In addition to the traditional unsweetened kvass, okroshka is made on mineral water, whey, meat broth, kefir, ayran, tan, yogurt, beer, brine and even plain water. There is no consensus on the correct filling, it all depends on your preferences.

In the recipes presented, the dressing goes well with the ingredients, but you can replace it to your liking. If you do not like the astringency of kvass, take mineral water. If you like dairy products, use them. The amazing taste of okroshka can hardly be spoiled.

Just do not forget: okroshka must certainly be chilled. So before serving, put it in the refrigerator for at least half an hour.

en.m.wikipedia.org

Ingredients

4–5 ;
5 boiled eggs;
8-10 radishes;
2-3 fresh cucumbers;
300 g boiled or smoked sausage;
1 bunch of dill;
1 bunch of green onions;
salt - to taste;
sour cream or mayonnaise - to taste;
kvass - to taste.

Cooking

Cut potatoes, eggs, radishes, cucumbers and sausage into cubes. Chop up the greens. Mix all ingredients and season with salt. Add sour cream or mayonnaise, season with kvass and mix again.

ratatui.org

Ingredients

4 boiled egg yolks;
3 tablespoons;
400 g of boiled beef;
4-5 radishes;
2-3 fresh cucumbers;
3-4 boiled potatoes;
1 bunch of green onions;
1 bunch of dill;
salt - to taste;
sour cream - to taste;
kvass - to taste.

Cooking

Mix egg yolks and mustard until smooth. Cut meat, radishes and cucumbers into strips, and peeled potatoes into cubes. Chop the onion and dill.

Mix all ingredients. Add salt, mustard dressing, sour cream and kvass and mix again.

wallpaperscraft.ru

Ingredients

5-6 boiled potatoes;
6 boiled eggs;
4-5 fresh cucumbers;
10–12 ;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
2 smoked chicken legs;
salt - to taste;
a pinch of citric acid;
sour cream - to taste;

Cooking

Cut potatoes and eggs, as well as cucumbers and radishes into cubes. Chop up the greens. Remove the skin from the legs and cut the chicken into small pieces.

Mix all ingredients. Add salt, citric acid and sour cream. Pour in mineral water and mix well.

photorecept.ru

Ingredients

250 g pork;
4-5 boiled potatoes;
4-5 boiled eggs;
250 g canned green peas;
250 g canned beans;
2 fresh cucumbers;
½ bunch of green onions;
½ bunch of dill;
salt - to taste;
2 tablespoons of sour cream;
3 tablespoons of mayonnaise;
2 tablespoons of mustard;
kvass - to taste.

Cooking

Cut into small pieces, put in a preheated pan and fry for about 7 minutes, turning occasionally.

Cut potatoes and eggs into cubes. Add peas, beans, diced cucumbers, chopped greens and cooled meat to them.

Add salt, sour cream, mayonnaise and mustard and stir. Pour in the kvass and mix well again.

cookpad.com

Ingredients

4-5 boiled potatoes;
2-3 boiled eggs;
1-2 fresh cucumbers;
150 g boiled sausage;
1 bunch of dill;
½ lemon;
salt - to taste;
sour cream - to taste;
carbonated mineral water - to taste.

Cooking

Grate the beetroot. Potatoes, eggs, cucumbers and sausage cut into cubes. Chop the dill.

Mix these ingredients. Add lemon juice, spices, sour cream and mineral water and mix well.

wallpaperscraft.ru

Ingredients

1 bunch of green onions;
½ bunch of parsley;
½ bunch of cilantro;
salt - to taste;
5-6 radishes;
1-2 fresh cucumbers;
4-5 boiled potatoes;
200 g smoked pink salmon;
½ lemon;
ground black pepper - to taste;
a pinch of ground red pepper;
a pinch of sugar;
sour cream - to taste;
kvass - to taste.

Cooking

Finely chop the greens, salt and lightly mash with a crush to make juice appear. Add diced radishes, cucumbers, eggs, potatoes and fish pieces to the greens. Then add lemon juice, spices, sour cream and kvass and mix.

bezgotovki.ru

Ingredients

250 g crab sticks;
5-6 radishes;
2-3 fresh cucumbers;
2-3 boiled eggs;
1 tablespoon of mustard;
3 tablespoons of sour cream;
1 bunch of dill;
salt - to taste;
ground black pepper - to taste;
kvass - to taste.

Cooking

Dice crab sticks, radishes, cucumbers and egg whites. Mix the yolks, mustard, sour cream, chopped dill and spices until smooth. Add mustard sauce and kvass to the chopped ingredients and mix.

rutxt.ru

Ingredients

1-2 fresh cucumbers;
3-4 boiled potatoes;
2-3 boiled eggs;
5-7 cherry tomatoes;
½ bunch of parsley;
½ bunch of dill;
200 g of raw squid;
½ lemon;
salt - to taste;
ground black pepper - to taste;
150 g of natural yogurt;
non-carbonated mineral water - to taste.

Cooking

Cut cucumbers, potatoes and eggs into cubes, and tomatoes into quarters. Chop parsley and dill. Dip in boiling water for about 30 seconds, cool and cut into cubes.

Mix all ingredients, add lemon juice, spices, yogurt and mineral water and mix well.

wallpaperscraft.ru

Ingredients

2-3 boiled potatoes;
2 cucumbers;
4-5 radishes;
200 g of Adyghe cheese;
½ bunch of parsley;
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
¼ lemon;
kefir - to taste.

Cooking

Dice potatoes, cucumbers, radishes and cheese. Add chopped herbs, spices, lemon juice and kefir and mix well.

postila.ru

Ingredients

200 g salted mushrooms;
2-3 boiled potatoes;
2-3 boiled eggs;
100 g;
1 bunch of dill;
1 bunch of green onions;
1 tablespoon of mustard;
2 tablespoons of sour cream;
salt - to taste;
kvass - to taste.

Cooking

Cut mushrooms, potatoes and egg whites into cubes. Add cabbage and chopped greens. Mix egg yolks with mustard and sour cream until smooth. Add mustard sauce, salt and kvass to the chopped ingredients and mix well.

Summer is the time for okroshka. The national Russian cold soup (we still argue that it is Russian) seems to us an integral part of the hot season. Only here, it turns out, each has its own okroshka. How do you imagine it - on kvass, on kefir, with or without radish, vegetarian or with sausage, maybe with minced meat? Let's figure it out.

Festive Satsivi

The history of okroshka, or Cold soup from "A" to "Z"

In general, okroshka is indeed a traditional dish of Russian and Ukrainian cuisine. But not in the sense that it was invented in these regions, but in the fact that we also always had it in everyday life. The name of the dish, as we all intuitively guess, comes from the verb "crush".

True, earlier it was based on slightly different ingredients: potatoes, turnips, rutabagas, spicy herbs, boiled eggs were added to them (this is already a more festive option, because each egg was worth its weight in gold) and, finally, dressing. Well, in the most luxurious okroshka - meat - in Russia they preferred to combine several types of lean meat. This is explained quite simply: often not specially prepared ingredients were used, but the remains of meat from the preparation of other dishes.

Well, now the strangest thing: in the old days, okroshka was poured with cabbage or cucumber pickle. Later they were replaced by kvass. Actually, the simplest type of okroshka is radish with kvass. That's so unpretentious and harsh!

By the way, what a modern person means by the word "kvass" has nothing to do with that drink. In theory, dark kvass, which is now sold in supermarkets, is not suitable for okroshka - a more acidic light (white) version is usually used for its preparation.

The evolution of okroshka

Even if we consider the modifications of your favorite dish within the framework of Russia alone, you will already get confused. Indeed, in each region they came up with their own version of okroshka. On the Volga, they often ate dried vobla, and since many of their teeth left much to be desired, they soaked vobla in kvass. And later, for greater satiety, they began to add vegetables - baked potatoes, radishes, and cucumbers.

In Kasimov, a "funeral okroshka" with sprats in tomato appeared, and in Ryazan, in general, except for kefir, they did not season the summer soup with anything.

In general, the options are different, but the trends are the same: over time, the okroshka recipe has become more arbitrary, and the number of ingredients has increased. And so another unique dish of Russian cuisine was born, whose philosophy is truly simple: everything that is in the peasant economy will fit for okroshka.

Geography of okroshka

Instead of kvass, not only kefir is often used, but also whey, sour cream, mayonnaise, vinegar, broth, yogurt, sour milk, mineral water, and even beer. However, these cold soups are already more reminiscent of other dishes: okroshka on kefir - Uzbek chalop, on beetroot broth - botvinya, on matsoni - dogramach (Armenian version of okroshka), on yogurt - tarator ...

In India, there is also a similar dish, the basis for which is chicken broth mixed with natural yogurt. Also in the Indian "okroshka" they actively use curry, mint and ginger.

And in Lithuania, for example, instead of meat, minced meat is put in okroshka, and a spoonful of mayonnaise with garlic is also added to the plate.

In general, chefs from Europe often worked in well-known private houses together with Russian chefs from the hinterland. So this very mixture of styles and different cuisines has given us many of the modern options for okroshka and more.

Our time is no exception in this sense. Especially for Pravda.Ru, chefs from leading restaurants in the two capitals shared their recipes for Russian cold soup.

Meat restaurant Blok (St. Petersburg)

Okroshka on ayran

Ingredients (4 servings)

Fillet of the upper part of the beef thigh - 200 grams

Fresh cucumbers - four pieces

Radishes - one piece

Baked potatoes - one piece

Chives - one bunch

Matsoni - 600 milliliters

Mineral water - 200 milliliters

cilantro / dill / fresh mint - one bunch

Chili pepper / salt - to taste

Quail egg - four pieces

Cooking

To prepare ayran, beat matsoni with a pinch of salt, add chopped dill, cilantro, fresh mint, chili pepper. Introduce chilled mineral water in a thin stream and mix thoroughly.

Before cooking the meat, leave it to warm at room temperature for 15-20 minutes, then marinate in spices (thyme, rosemary, salt, pepper), olive oil and soy sauce, leave for at least 30 minutes. Fry the meat in a hot pan on all sides until medium.

Rinse potatoes, pierce with a fork in different places, dry, wrap in food foil and put on a baking sheet. Preheat oven to 180°C, bake potatoes for 15-20 minutes until tender.

Cut fresh cucumber and radish, baked potatoes and ready-made roast beef into cubes and put the base for okroshka into portioned plates.

Finely chop the chives and dill and arrange on plates in a second layer. Boil quail eggs and cut in half. Pour everything with ayran and mix. Before serving, decorate the okroshka with a quail egg.