Restaurant-Style Okroshka

Okroshka is the most popular summer soup; its day is celebrated in Russia on 30 May, the day summer comes into its own, the radishes have ripened in the kitchen gardens and fresh spring onions are already crunching.

There are thousands of okroshka recipes, but today we will make the version you would get in the best restaurant.

Ingredients for 3 servings: Baked potato 1 pc. Fresh radish 3 pc. Long cucumber 1 pc. Quail eggs 6 pc. Dill 5 g Mustard 40 g Kvass 450 ml Sour cream 3 tbsp

Chicken rolls (3 pc.): Chicken breast 250 g Garlic 2 cloves Parsley, a bunch 15 g Vegetable oil (sunflower) 20 ml Salt Pepper

Cut the chicken breast lengthwise into 3 slices, place each slice on cling film and cover with more film, pound with the flat side of a mallet, then pepper and salt to taste.

Put 2 cloves of garlic and the parsley with its stalks into a cutter, pour in 20 ml of vegetable oil and blend.

Spread the resulting green mixture over one side of each slice. Using the cling film, roll the slices into rolls and twist the ends like a sweet wrapper.

Place the 3 rolls into boiling water and simmer over low heat for 10 minutes.

Put the finished rolls in the refrigerator until completely cooled.

Cut the potato into large pieces (1/3 per serving).

Cut the pre-boiled quail eggs in half (2 eggs per serving).

Cut the cucumber into slices (1/3 per serving).

Cut the radish into thin slices (1 pc. per serving).

Remove the cooled rolls from the cling film and cut into thin rings (1 roll per serving).

Plating 1 serving: Arrange the ingredients randomly in the centre of the plate, add a little sour cream (1 tbsp per serving) and mustard, and garnish with small sprigs of dill. Carefully pour the kvass into the centre of the plate.

Enjoy your meal!