On one of my trips I had a chance to try this soup. Don't throw your slippers at me, murtsovka is a very decent word and in no way refers to obscene vocabulary! The kitchen historian, Pavel Syutkin, mentioned that the name "Murtsovka" came from neither more nor less, but the French word "morceaux", that is, "pieces."
Dictionaries usually explain that murtsovka is a jail, a kind of common food: crumbled into water or kvass, sometimes with the addition of vegetable oil, green onions, black bread. Therefore, Murtsovka has nothing to do with okroshka (in its modern sense). But only in the modern sense, because okroshka has its roots in such distant times that... In general, okroshka (or krochevo) might not smell like current okroshka at all. But with murtsovka okroshka can be united by the fact that both of them were filled with kvass... or some other liquid.
Nevertheless, okroshka-murtsovka is, it seems, from the category of "butter-oil", but, to hell with it, the recipe I'm here all the same I will drag it, because this soup is cold (just for the warm season, it tastes tangy and sour (thanks to tomatoes), and fresh. And what else is needed closer to summer?
Where did this recipe come from - I don't know. It doesn't look like okroshka. In the classical sense - even more so. Rather, it's just cold soup.
So, we take:
- Potatoes - several pieces, it is best not to boil the potatoes, but bake them in a peel
- Cucumbers - a couple of pieces
- Radish - grams 250 -300
- Cilantro, parsley and basil - bunched or halved
- Celery stalk - a couple of pieces
- Sweet pepper - one piece
- Salt, pepper to taste
- Garlic - a couple of cloves
- Boiled eggs - a couple of pieces
- Tomato juice - 1 liter
- Lemon juice - to taste
How we cook:
Almost like ordinary okroshka. Cut cucumbers, radishes and eggs, as well as cut half of the sweet pepper.
But the rest of the sweet pepper, basil, herbs (we leave a few twigs for decoration), garlic, salt, pepper - we punch all this with a blender and mix with tomato juice. We fill chopped vegetables with eggs with the resulting liquid And... serve.
As a seasoning, you can offer lemon juice (for those who do not have enough acidity in tomato juice), and sprinkle with chopped herbs on top. For those who don't like celery, it can be ruled out, I think.