Okroshka with rhubarb, carrots and radish

Okroshka with rhubarb, carrots and radish

Ingredients

• 1 liter of bread kvass
• 400 g rhubarb stalks
• 100 g radish
• 50 g green onions
• 2 eggs
• 1 carrot
• 1 bunch of dill
• mustard
• salt

Directions

1. Peel the rhubarb stalks, cut into 3-4 pieces lengthwise, and then thin slices across, boil in a little water for several minutes, strain (leave the water).
2. Boil carrots and eggs, cool, cut carrots and whites into small cubes. Grind mustard with yolks, add salt, mix until smooth.
3. Chop the radish into slices, rinse the onion feathers, dry, chop. Pour everything into a saucepan, salt, add mustard with yolks, mix gently, pour cold kvass, mix again. When serving okroshka, garnish with chopped dill. For lovers of sour dishes, you can pour rhubarb decoction into okroshka with rhubarb, carrots and radishes.