Okroshka with fish
Origin of the recipe
Okroshka with fish and kvass isn't some exotic dish, as you might think. In Rus', this okroshka was called "kavardak," and it was first prepared long before the well-known okroshka with sausage. Even the most meticulous housewife will appreciate this "kavardak" on the table!
What do you need for cooking?
Ingredients
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Cucumber
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Radish
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Potato
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Eggs
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Green onions
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Basil
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Parsley
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Dried basil
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Dill
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Sugar
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Salt
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Mustard
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Mayonnaise
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Sour cream 20%
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Kvass
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Lemon juice
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Smoked salmon
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
- Containers for ingredients
Step-by-step recipe
Step 1:
Cut fresh cucumbers and radishes into strips and place in a deep bowl or saucepan.
Step 2:
Add dried herbs, sugar and salt.
Step 3:
Add mayonnaise and sour cream, mix.
Step 4:
Pour in lemon juice and stir.
Step 5:
Cut boiled eggs and boiled potatoes into strips and add to the other ingredients.
Step 6:
Chop finely and add fresh herbs.
Step 7:
Add mustard and stir.
Step 8:
Cut the salmon into small cubes and add to the container.
Step 9:
Pour in the kvass and stir.
Step 10:
Check the taste, add salt and lemon juice if necessary.
Step 11:
Refrigerate for at least half an hour, then serve.
Cooking tips
For okroshka, it's best to boil potatoes in their skins in salted water – this way they won't be too crumbly.
Cool boiled eggs and potatoes before slicing.
