Okroshka on Tana

First of all, for the okroshka, boil the potatoes in their skins in advance. I highly recommend cooking them in a steamer or a multicooker. This will result in a more flavorful and firmer potato. Take potatoes of medium size, wash them, place them on the trays of the steamer or multicooker, and cook for 18-23 minutes, depending on the variety and size. Before slicing the potatoes for okroshka, they need to be cooled.

You can cook the eggs either in advance or just before slicing all the other ingredients, as they will still need to be placed in cold water after boiling to make peeling easier. Boil the eggs in salted water for 8-12 minutes, depending on their size.

Peel the cold potatoes and cut them into small cubes or strips. Separate the pieces from each other if they stick together when cutting.

Peel the cooled eggs and chop them. There is a method where the eggs for okroshka are grated using a coarse grater. Another interesting option is to chop or grate the egg whites separately, and mash the egg yolks separately for the dressing, for example, with sour cream and mustard.

Cut the ham into small cubes or thin strips. In addition to ham, other types of sausages such as doctor's or milk sausages, as well as meat such as lean boiled or baked beef, go well with okroshka. Optionally, okroshka can include several types of meat.

Take a fresh cucumber, preferably a medium-sized ground one with bumps, wash and dry it. Cut it into julienne or cubes, just like the other ingredients for the okroshka.

For the fresh herbs in okroshka, usually dill and green onion are used. For those who like it, parsley, cilantro, and/or mint can be added. Wash and dry the fresh herbs. For parsley, dill, and mint, only use the tender part of the leaves, cutting or tearing them off the rough stems. Finely chop the herbs.

Mix all the prepared ingredients in a pot or a suitable-sized bowl. It is not recommended to salt the okroshka mixture in advance because the salted cucumbers and herbs will release juice and the whole mixture will become unappetizing. It's better to let each eater salt their portion according to their taste. Also, keep in mind that the tane is already slightly salty, so salt may not be needed. The unsalted and unsalted okroshka mixture can be stored in the refrigerator for a day. Serve the okroshka mixture in portioned bowls, deep salad bowls, or plates and pour tane over it. Offer mustard, horseradish, ground peppers, sour cream, or mayonnaise for dressing. Enjoy your meal!