Okroshka with fish and cucumber pickle

Okroshka with fish and cucumber pickle

Ingredients

• 1.25 l of bread kvass
• 400 g fish fillet
• 3 eggs
• 2 potato tubers
• 2 carrots
• 2 cucumbers
• 1 cup cucumber pickle
• 1 head of onion
• 1 bunch of green onions
• 1/2 lemon
• 4 stalks of dill
• 2 tbsp tarragon leaves
• 1 tbsp chopped parsley
• 1/2 tsp ground black pepper
• sour cream
• salt

Directions

1. Prepare the fish fillet, boil (slightly salt the water), remove from the broth, allow to cool, cut into small pieces. Put the brine and kvass in the refrigerator.
2. Boil eggs, potatoes, carrots, cool well, peel, cut vegetables and proteins into cubes, chop the yolks. Cucumbers, if old - peel, cut into the same cubes.
3. Chop onions, parsley, tarragon, dill, green onions. Pour greens into a deep bowl, pour brine, leave to infuse for half an hour. Add fish and all vegetables, mix gently, let stand for another half hour and pour bread kvass. Season with salt, pepper, pour the juice from half a lemon into okroshka with fish and cucumber pickle, mix and serve.
4. For the dish, choose non-bony and sweetish fish, for example tench, pike perch, perch.