Okroshka fish on kvass
There are many more meat okroshka recipes than fish okroshka recipes, although the latter are more typical for Russian cuisine. If you haven’t tried fish okroshka yet, you urgently need to fill this culinary gap.
Ingredients
Servings 4-6 servings- 1 kg of fish (sockeye salmon and cod)
- 1.75 - 2 liters. kvass
- 1 medium onion
- 1 carrot
- 4 young potatoes
- 2 stalk celery
- 3 medium cucumbers
- 2 st. l. capers
- bunch of dill or parsley
- 1/2 st. l. mustard
- caper brine (to taste)
- ground black pepper
- salt to taste
Cooking
Step 1
Gut the fish, clean, rinse and put in a saucepan along with onions and carrots. Pour cold water, bring to a boil, remove the foam and cook over low heat for 30 minutes. Strain and chill.
Step 2
Remove the bones from the fish, disassemble the flesh into small pieces.
Step 3
Wash potatoes thoroughly and boil separately. Cut into cubes.
Step 4
Peeled cucumbers and coarse celery fibers cut into cubes.
Step 5
In a plate, collect cubes of potatoes, cucumber and celery, add capers and a few pieces of sockeye salmon and cod. Add chopped dill or parsley. Season with salt and pepper, pour kvass. Add caper brine and horseradish or mustard if desired.