Okroshka with fish in Nizhny Novgorod
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Average
Apparently, we owe the okroshka with fish to the Volga burlaks. For lunch, as a rule, they were given dried vobla and kvass. And since the teeth of many workers were bad, they soaked the vobla in kvass and only then could they use it. Well, later, for greater satiety, baked potatoes, radishes, cucumbers began to be added to kvass and fish. That's why it is okroshka - you can crumble any products that you like into it. What variations of okroshka are eaten in the Oryol, Voronezh and other regions, we tell in our project "Research Institute of Food."
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5
Recipe "Okroshka with fish in Nizhny Novgorod "
Ingredients for 2 servings
white or rye kvass
500 ml
young potatoes
2 pcs.
cucumbers
2 pcs.
garden radish
6 pcs.
salted cucumbers
1 pc.
white fish fillet
250 g
greens
to taste
tuna shavings or dried bream
for decorating
mustard or horseradish
for dressing
Step 1/8
Bake potatoes in uniform in foil
Step 2/8
Boil white fish fillets in salted water with bay leaf, peppercorns, you can add carrots and onions
Step 3/8
Cut cucumbers and potatoes into cubes
Step 4/8
Radish cut in half rings
Step 5/8
Disassemble fish into fibers
Step 6/8
Arrange chopped ingredients on plates, add dressing
Step 7/8
Fill with kvass, mix, sprinkle with herbs
Step 8/8
Garnish with dried fish, preferably dried bream.
Ingredients for 2 servings
white or rye kvass
500 ml
young potatoes
2 pcs.
cucumbers
2 pcs.
garden radish
6 pcs.
salted cucumbers
1 pc.
white fish fillet
250 g
greens
to taste
tuna shavings or dried bream
for decorating
mustard or horseradish
for dressing
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