Okroshka soup with quail and sour cream

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  • 2 Quail eggs
  • 1 Quail
  • 100g Potatoes
  • 25g Radishes
  • 25g Cucumber
  • 5g Spring onions
  • 200ml sour cream
  • 300ml Distilled water

 

Boil the quail eggs for 3 minutes.

Separate the quail meat from the bone. Boil the potatoes, and slice the radishes and cucumber into fine strips. Cut the spring onions diagonally. Mix the sour cream add distilled water together. Add lemon juice and salt to taste. Fry the quail and potatoes in a pan, spread on a plate and pour the sour cream over it and sprinkle with spring onions.

The dish is ready.

Recipe: Uilliam Lamberti

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