Fish okroshka with cucumber pickle
4 servings
30 minutes
Fish okroshka is a refreshing dish of Russian cuisine known for its lightness and rich flavor. Its roots go back to ancient times when peasants sought ways to quench their thirst and satisfy hunger on hot days. Instead of the usual meat version, delicate fish fillet is used here, giving the okroshka finesse and sophistication. Bread kvass adds a pleasant sourness to it, while cucumber brine enhances the spiciness, creating a harmonious taste. Greens like dill and tarragon complement the dish with fresh aromas, while potatoes and carrots add heartiness. Served with chilled sour cream, making it incredibly tender. Okroshka is not just a soup but a true salvation from summer heat filled with tradition and a memorable taste.
1
Rinse the fish fillet (for okroshka, use tench, perch, pike perch — these fish have less bony, sweet meat) and boil in slightly salted water until cooked. Drain the water, cool, and cut the fish into small pieces.
- Fish fillet: 400 g
2
Wash the carrots and potatoes, boil them unpeeled, cool them down, then peel and cut into small cubes.
- Carrot: 2 pieces
- Potato: 2 pieces
3
Wash the cucumbers, peel them if necessary (if the skin is too thick and rough), and cut them into small cubes.
- Cucumbers: 2 pieces
4
Boil the eggs hard, cool them, peel, and chop finely.
- Chicken egg: 3 pieces
5
Peel the onion and chop it finely. Wash all the greens, dry them, and chop them very finely.
- Onion: 1 head
- Green onions: 1 bunch
- Chopped parsley: 1 tablespoon
- Dill: 4 stems
- Tarragon leaves: 2 tablespoons
6
Place the greens in a deep dish 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 hour, and pour in the kvass. Add salt, pepper, juice of half a lemon, and mix.
- Cucumber pickle: 1 glass
- Bread kvass: 1.25 l
- Lemon: 0.5 piece
- Ground black pepper: 0.5 teaspoon
- Salt: to taste
7
Before serving, dress the okroshka with sour cream and chopped eggs.
- Sour cream: to taste
- Chicken egg: 3 pieces