Recipe for okroshka on kvass with white fish fillet, potatoes, radish, cucumbers, eggs and herbs.

Preparation description:
Okroshka is a national Russian dish served cold. Okroshka is made from kvass, herbs (onions, parsley, dill, tarragon, etc.), vegetables (potatoes, carrots, turnips, etc.), boiled eggs, horseradish and sour cream. Kvass in okroshka can be replaced with cucumber pickle. In okroshka, cold boiled meat or fish is added to vegetables in a 1: 1 ratio, so okroshka can be meat or fish. For meat okroshka, the remains of other meat dishes are usually taken, most often meat from the bones. In the old days, the Slavs liked to add the meat of a pig, turkey and black grouse to the okroshka. It is customary to put tench, pike perch and cod in fish okroshka, the meat of which goes very well with kvass and vegetables. Currently, for okroshka, instead of meat, low-fat varieties of boiled sausage are often used – Doktorskaya or Molochnaya. You can also add salted mushrooms or pickled apples to okroshka. For fish okroshka, the fish is pre-boiled and then cut. For okroshka, special white kvass is taken, which is more sour than ordinary white kvass.

Cooking:
Wash the fish. In a large saucepan bring salted water to a boil. Place the fish in the pan and cook for 8-10 minutes. Drain the water, let the fish cool, then cut into pieces. Rinse and peel the radishes and cucumbers. Grate the radish on a fine grater. Cut cucumbers into small cubes. Rinse greens and onions, finely chop. Boil potatoes in their skins, cool and cut into cubes. Boil hard-boiled eggs, cool, peel and chop.
Put chopped green onions in a bowl, add salt, sugar, mustard and grind together. Add a small amount of kvass. Put potatoes, eggs, cucumbers, radish, herbs and onion dressing in a bowl. Pour the contents of the bowl with kvass. Lay out the pieces of fish fillet and serve okroshka with sour cream.
Ingredients:
white fish fillet – 500 grams
kvass – 1.5 liters
fresh cucumbers – 3 pieces
eggs (yolks) – 3 pieces
potatoes – 3 pieces
radish – 1 piece
sour cream – 3 tbsp. spoons
a bunch of green onions – 1 piece
sprigs of parsley and dill – 5 Pieces
mustard – 1 teaspoon
salt – to taste

Servings: 1