On a hot summer day in Georgia, they always cook okroshka on matsony, showing what the trick is.

My friends recently returned from a vacation in Georgia. Lobio and harcho with beef quickly bored them. But the cool okroshka on the matzoni was, according to them, simply unique. Turns out, delicious It will not only work on kvass, kefir, as we are used to. We're in the newsroom. "Site" We got the recipe and we're sharing it with you. Find out how the Georgian okroshka differs from ours.



Delicious okroshka ingredients

• 1.5 liters of homemade matzoni
• 4 pieces of medium fresh cucumbers
• 6 radishes
• 3 boiled potatoes
• 6 boiled eggs
• 150g boiled beef or sausage
• green-onion
• 1 tbsp shit
• 1 tsp mustard
• 0.5 tsp black ground pepper
• 300 ml of carbonated mineral water
• salt

Preparation

1. Put the beef, potatoes and eggs to boil. Meat is cooked for up to one hour, potatoes, as a rule, 20 minutes, eggs - 7-8 minutes. While the cooking process is underway, cut raw ingredients.
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2. We peel the cucumbers. Slice along so it is more convenient to clean the seeds with a spoon. Cut in a small cube.
3. The same cubes need to cut the radish.
4. Boiled potatoes and eggs should be well cooled so that they are at room temperature, peeled, cut and loaded into a common container. Then boiled beef or sausages are turned into cubes and added to a common bowl of vegetables.
   
   
   
5. Don't forget the green onions with feathers. It will give our okroshka a sharp taste.
   
   
   
6. Grinding proteins will be easy. Just smother them with a fork. Do the same with the yolks. Put it on the other ingredients.
7. When everything is ready, it's time to pour our little matzoni.
   
   
   
8. The final touch is the addition of spices and dressings. In the classic recipe it is salt, black pepper, mustard and horseradish.
9. Since the dish is too viscous, Georgians add carbonated mineral water to it. Firstly, it is useful, and secondly, the degree of okroshka increases, and the acutely sour taste increases.
10. It will never be superfluous to smell fresh chopped dill.
    
    
    
    

But what is good there sour-milk drink mazoni - you ask. By the way, for those who hear about it for the first time, let us say that this is nothing but thick and fat kefir. Only it turned out from a mixture of milk of cows, sheep and buffaloes of the Caucasus.




These animals feed on special mountain feeds, which give the sour-milk product a unique bitterness. The Caucasian people will not confuse it with any kefir, ayran or acidophilin.

Maybe today you are in the mood to cook something more from Georgian cuisine? We are always ready to help you, dear reader.