Fish Okroshka
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt fish (fried in butter or boiled)
- fresh or salted cucumbers
- green onion, dill, chervil, tarragon
- butylka (bottle) Bavarian kvass
- butylka (bottle) kislye shchi
- salt, coarse plain pepper
Instructions
- Cook and bone the fish, cut into pieces, place in bowl.
- Add cucumbers and herbs; thin with kvass and kislye shchi; season with salt and pepper.