Okroshka is a soup, mostly served in summer and always served cold. The ingredients are diced and then mixed with kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill.
Okroshka (Cold Slavic Soup)
The word "okroshka" come from Russian word "kroshka" (crumbs) and means "made of crumbs". All ingredients must be finely diced.
Now is the time to turn the salad into a soup. Pour the kvass over the chopped vegetables and mix gently. Add salt and pepper according to taste.
Let the veggies soak all the flavors for about 2-3 hours in the refrigerator before serving. Serve cold with sour cream. Okroshka will taste even better the following day.
With a few simple tricks, you really can make this Creamy Mushroom Pate at home. Skip the store bought spreads and pates, making it yourself is so, so easy and will be way tastier than just about anything from the deli department.
Peel and cut onion into half moons.
Place a large frying pan over a high medium heat. Add 5 Tbsp of olive oil and sauté mushrooms for 10 minutes. Constantly stirring. Remove from heat and let cool.
Meanwhile, place a small frying pan over medium heat, add 2 Tbsp of olive oil and onion, and cook until golden brown.
Add minced garlic and sauté for one minute. Turn off the heat and allow it to cool.
Put half of the mushrooms and onion with garlic into a food processor or blender and pulse several times to combine.
Add the remaining mushrooms and cream cheese and puree.
Add salt and pepper and mix it with wooden spoon.
Serve on crostini, with green onion or any fresh herbs.
Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).
Spring Egg Salad With Green Onion
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don't squish the salad, it has to stay light and fluffy.
Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. This mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
You can use a regular bell pepper for this recipe, but don't forget to add some more time when cooking.
Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.