Okroshka with sorrel and potatoes
60 g (2 oz) sorrel, washed, dried, chopped.
100 g (3,5 oz) potatoes, washed, boiled, drained, peeled and cubed.
100 g (3,5 oz) fresh cucumbers, cubed.
60 g (2 oz) meat (chicken), boiled, cubed.
40 g (1,3 oz) green onion, chopped.
1 hard-boiled egg, cubed.
400 g (0,8 - 0,9 pint) - water.
30 grams (1 oz) sour cream.
Chopped green dill and parsley, salt to taste.
1. Put chopped sorrel in to boiling water. Boil 7 - 9 minutes. Take away from the heat. Chill.
2. Put chopped potatoes, cucumbers, meat, green onion and egg into big bowl.
3. Strain and discard sorrel. Pour the decoction into bowl with vegetables, add chopped greenery and salt, stir well. The okroshka is ready. The proportions can be altered and okroshka gives a lot of scope to inventive cook.
4. Serve cold, topping each bowl with a spoonful of sour cream.