Okroshka with smoked crucian carp

1 serving

50 minutes

Okroshka with smoked crucian carp is a unique blend of traditional Russian cuisine with a touch of gastronomic sophistication. The dish's roots trace back to ancient Rus, where okroshka on kvass was an essential part of the summer table, refreshing on hot days. Smoked crucian adds a special aroma to the okroshka, complementing the light sourness of kvass with the rich flavor of smoked fish.

Energy value per serving

• Calories: 716.2
• Proteins: 41.9g
• Fats: 43.9g
• Carbohydrates: 36.4g

Ingredients

• Cucumbers: 25 g
• Quail egg: 2 pc
• Radish: 25 g
• Boiled potatoes: 20 g
• Dill: 5 g
• Green onions: 5 g
• Hot smoked fish: 100 g
• Bread kvass: 300 ml
• Egg yolk: 5 pc
• Salt: 5 g
• Sugar: 10 g
• Dijon mustard: 30 g
• Creamy Horseradish: 30 g

Cooking steps

1. Cut all vegetables into strips, mix kvass with boiled crushed yolks, mustard, and horseradish, then salt and add sugar.

   Required ingredients:

   • Cucumbers: 25 g
   • Quail egg: 2 pieces
   • Egg yolk: 5 piece
   • Dijon mustard: 30 g
   • Creamy Horseradish: 30 g
   • Salt: 5 g
   • Sugar: 10 g

2. Place all vegetables on a plate and pour kvass over them, garnishing with greens. Smoke the crucians in hot smoke for 45 minutes. Separate into fillets and add to the okroshka.

   Required ingredients:

   • Cucumbers: 25 g
   • Radish: 25 g
   • Boiled potatoes: 20 g
   • Dill: 5 g
   • Green onions: 5 g
   • Bread kvass: 300 ml
   • Hot smoked fish: 100 g