Fish Okroshka with Cucumber Brine
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Fish Okroshka with Cucumber Brine
Ingredients
- Bread Kvass - 1¼ liters
- Cucumber Brine - 1 cup
- Sole fillets - 14.1 oz
- Salad Potatoes - 2 pieces
- Turnips - 2 pieces
- Onion - 1 head
- Chocolate eggs - 3 pieces
- Cucumbers - 2 pieces
- Scallions - 1 bunch
- Chopped Sage Leaves - 1 tablespoon
- Dill - 4 stems
- Tarragon - 2 tablespoons
- Lemon - ½ piece
- Ground Black Pepper - ½ teaspoon
- Sour Cream - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the fish fillet (suitable fish for okroshka include tench, perch, pike perch — these fish have less bony, sweet meat) and boil it in lightly salted water until cooked. Drain the water, cool, and cut the fish into small pieces.
Step 2
Wash the carrots and potatoes, boil them unpeeled, cool, then peel and cut into small cubes.
Step 3
Wash the cucumbers, peel them if necessary (if the skin is too thick and rough), and cut into small cubes.
Step 4
Boil the eggs hard, cool, peel, and chop finely.
Step 5
Peel the onion and chop it finely. Wash all the herbs, dry them, and chop them very finely.
Step 6
Place the herbs in a deep bowl where you will prepare the okroshka, and pour in the cucumber brine. Let it sit for half an hour, then add all the vegetables and fish, mix well, let it sit for another half an hour, and pour in the kvass. Add salt, pepper, juice from half a lemon, and mix.
Step 7
Before serving, dress the okroshka with sour cream and chopped eggs.
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