Fish okroshka on kvass

There are much more recipes for meat okroshka than recipes for okroshka with fish, although it is the latter that is more typical for Russian cuisine. If you have not tried okroshka with fish before, you urgently need to fill this culinary gap.

Ingredients

• 1 kg of fish (sockeye salmon and cod)
• 1.75 - 2 liters. kvass
• 1 medium onion
• 1 carrot
• 4 young potato tubers
• 2 celery stalks
• 3 medium cucumbers
• 2 tbsp. l. capers
• a bunch of dill or parsley
• 1/2 tbsp. l. mustard
• caper pickle (to taste)
• ground black pepper
• salt to taste

Directions

1. Gut the fish, peel, rinse and place in a saucepan along with onions and carrots. Pour cold water, bring to a boil, remove foam and simmer over low heat for 30 minutes. Strain and cool.
2. Remove the bones from the fish, disassemble the flesh into small pieces.
3. Wash the potatoes thoroughly and boil them separately. Cut into cubes.
4. Cut the peeled cucumbers and coarse celery fibers into cubes.
5. In a plate, collect the cubes of potatoes, cucumber and celery, add the capers and a few slices of sockeye and cod each. Add chopped dill or parsley. Season with salt and pepper, top with kvass. Add caper brine and horseradish or mustard if desired.