Okroshka with Chicken on Kefir

1. 1 Chicken breast filletpaquete 800 g ≈ $7.36 100 g
2. 2 Kefirpaquete 900 ml ≈ $2.21 250 ml
3. 3 Cucumbers≈ $3.67 por kg 100 g
4. 4 Radishespaquete 300 g ≈ $1.80 60 g
5. 5 Eggspaquete 10 unidades ≈ $1.89 1 unidades
6. 6 Green onionspaquete 50 g ≈ $1.30 10 g
7. 7 Dillpaquete 50 g ≈ $1.80 8 g
8. 8 Mustard 3 g
9. 9 Salt 1 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Preparation: wash the chicken¹, place in a 2–3 L pot, cover with cold water and bring to a boil over medium heat. Skim off foam, simmer, covered, 15 minutes until done (internal temperature of the meat 74°C). Cool the chicken, cut into cubes about 1 cm in size.

2. Preparation: hard-boil the egg for about 9–10 minutes, cool, peel and cut into cubes about 1 cm.

3. Preparation: cut the cucumber³ into 1 cm cubes, the radish⁴ into 1 cm cubes.

4. Preparation: finely chop the greens⁶.

5. Combination: in a large bowl mix the chicken¹ and egg, add the cucumber³, radish⁴ and greens⁶. Stir.

6. Pouring: pour in cold kefir², add mustard, salt to taste, mix until uniform.

7. Serving: chill the okroshka in the refrigerator for at least 15 minutes before serving. Divide into plates and garnish with greens⁶; serve cold.

8. Tips: you can prepare ingredients in advance and store them separately in the fridge until assembly; add salt to taste before serving.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».