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.
CaloriesProteinsFatsCarbohydrates
716.2
kcal41.9g
grams43.9g
grams36.4g
gramsCucumbers
25
g
Quail egg
2
pc
Radish
25
g
Boiled potatoes
20
g
Dill
5
g
Spring onion
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
1
Cut all vegetables into strips, mix kvass with boiled crushed yolks, mustard, and horseradish, then salt and add sugar.
- Cucumbers: 25 g
- Quail egg: 2 pieces
- Egg yolk: 5 piece
- Dijon mustard: 30 g
- Creamed 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.
- Cucumbers: 25 g
- Radish: 25 g
- Boiled potatoes: 20 g
- Dill: 5 g
- Spring onion: 5 g
- Bread kvass: 300 ml
- Hot-smoked fish: 100 g