Refrigerator with smoked pike perch and sour cream

Ingredients

• drinking water 400 g
• fresh spinach 15 g
• fresh sorrel 15 g
• quail egg 3 pcs.
• zander fillet 200 g
• salt 5 g
• sugar 20 g
• lemon juice 25 g
• fresh cucumbers 25 g
• fits 50 g
• Smetana 30% 50 g
• green onion 10 g
• dill 3 g

Cooking

Step 1

Sort spinach and sorrel into leaves and twigs (for broth). Warm water in a saucepan, put sprigs in hot water and bring to taste with salt, sugar and lemon juice. With a slight boil, stand for 10-15 minutes so that all the vitamins and juice go into the water. Then strain, separately scald the spinach and sorrel leaves (previously cut into large strips) and throw into ice (so that the color does not change as much as possible) and add to the hot resulting broth and let cool (for quick cooling, you can immerse the saucepan in a container with ice) and then remove 1-2 hours in the refrigerator to make the soup cold.

Step 2

Then cut the cucumbers into circles, cut the boiled sweet potato into large cubes.

Step 3

Quail eggs cut in half. Green onions - feathers. Sprinkle pike perch with salt, sugar, leave for 15 minutes, then smoke for 50 minutes on sawdust.

Step 4

Put cucumbers, sweet potato, pike perch, eggs in a plate, pour over cold soup, top with dill sprigs, chopped onions and serve with sour cream.