Ingredients (for 4 portions): tomato juice – 520 g.
Water – 400 g.
Potatoes – 160 g. (2 medium) carrots – 160 gr.
Fresh cucumber – 200 g.
Green peas – 200 grams.
Greens (onions, dill) salt
I took the recipe from the old Soviet cook book. On the Internet, for the sake of interest, I looked for recipes for this soup. I found a mediocre piece of book without photos, descriptions and comments. This is somehow not serious. And I tested the recipe and I offer you my photo report today. The soup is very simple, easily prepared. This is a great option for cold summer soup. And the fact that we cook all one okroshka? And by the way, I really liked him very much. Especially with sour cream and fried black bread with mustard.
First of all, we will boil carrots and potatoes in the uniform (as on the Olivier salad). I, as always, immediately poured vegetables with boiling water and cooked over medium heat.
Finely chop the greens. I took advantage of the blender chopper for this purpose.
We will cut the cucumber into small cubes
We clean up and cooled carrots and cut into small pieces
We do the same with potatoes
All cut vegetables, greens and peas are combined in a pan. I immediately mixed them so that pieces of potatoes and carrots were “unfastened”
Add water, tomato juice and mix
Salt to taste. Salt carefully, constantly removing the tasty sample. Tomato juice different manufacturers salt in different ways. For example, my juice was not very salty.
Before serving, you need to give a soup to brew at least 2 hours in the refrigerator. Serve with sour cream (highly recommend).
Bon appetit!