Okroshka: with salted fish, royal and for thin people. Okroshka with fish Okroshka with salted fish
Once a friend invited me to a cozy small restaurant, where she often orders okroshka, she just loves it! But this okroshka, fish okroshka, was new to me, and only after trying it did I understand why she loves this dish so much - it's very, very tasty, believe me! It’s a little expensive to go to such establishments every time, of course, and I don’t want to deny myself the pleasure of tasting a delicious plate of such okroshka, so I often cook it at home.
It is not necessary to use pink salmon for fish, you can take salmon, you can also add any seafood. You can fill okroshka with fish with kvass, as you like.
Prepare all items on the list.
Boil potatoes and chicken eggs in advance until fully cooked, eggs - 8-10 minutes, potatoes - 15 minutes.
Peel potatoes and cut into cubes. Prepare a deep container, fold the potato slices into it.
Peel and cut the chicken eggs into cubes, add the eggs to the potatoes.
Fresh cucumber cut into small cubes, half of the cucumber can be grated for a brighter taste of freshness.
Wash the radishes and cut off the tails, cut the radishes into pieces and add to the rest of the ingredients.
Cut smoked salmon into small cubes. Add fish to vegetables.
Rinse and dry all fresh herbs, chop finely and add to all ingredients.
Put all the ingredients in a saucepan, pour kefir and add sour cream, squeeze lemon juice, add salt and pepper.
Add ice water or ice. Insist okroshka with fish for half an hour and you can serve it to the table.
Bon appetit!
Russian cuisine is full of various delicious dishes that attract residents of our large country, as well as foreigners, to try. Among the old and revered culinary ideas is fish okroshka. What is this recipe? Read on.
What is the difference between fish okroshka and ordinary soups
Ordinary soups contain the following products: broth; poultry meat, beef or pork; herbs and spices; fresh vegetables (green and onion, tomatoes, carrots or beets) and other ingredients. In the recipe for okroshka with fish, bread kvass is added instead of broth. The dish is suitable under the name of soup (the first), and also as the second, as it can be both thick and liquid (at the request of the eater). And the word fish means that the main ingredient in such a recipe is fish (red or any other).
In the old days, okroshka was known as the main first course and was very popular. There are several recipes for its preparation. The very same appearance is associated with countries such as Russia and Ukraine. There it is part of the national cuisine. Foreigners who come from abroad are happy to try it in local restaurants and bars. On the Web, you can admire photos of already prepared dishes, as well as find all the necessary information.
Products for cooking
Soup can usually be made from kvass, radish, onion, chicken eggs, potatoes, mustard, fresh herbs, fish, sour cream, sugar and salt. It can be prepared with minor modifications. Restaurants, bars and cafes always have their own unique recipe from the chef. In Russia, it is prepared unchanged. Fish goes absolutely any, chosen to taste:
- From salted fish. In this case, no additional portion of salt is placed in the dish, or salt is taken on the tip of a knife. Otherwise, the soup will be very salty.
- From dried fish. The taste is specific here, depending on the dryness and the type of fish (river or sea). First, it is boiled in water for several minutes.
- From red fish. Cream is also added here, because it gives a spicy flavor.
- From dried fish. The cooking method and ingredients are practically the same as the dried fish recipe.
As you can see from the list, there can be several variations. All of them differ in taste, cooking time and the amount of products needed.
Cooking method
The process consists of several steps:
- At the very beginning, you need to cook correctly one of the types of river or sea fish, after boiling it in salted water. Then cut it, separating the fins, head and tail.
- You also need to cook a few potatoes (depending on the volume of the pan). Check all the products taken by grams for the required number of servings.
- You need to boil some eggs. Divide into whites and yolks, then cut into small pieces (preferably cubes).
- We cut into small pieces and radishes, carrots, tomatoes, cucumbers, fresh herbs (dill and parsley).
- We fill the pan with ingredients that are already cooked and chopped, except for egg yolks.
- In a separate bowl, mix salt, sugar, mustard and chicken yolk.
- Then you need to add kvass to the bowl and mix everything thoroughly.
- Pour kvass with dressing into a saucepan and mix.
- After serving a portion on the table, season with sour cream, sprinkle with chopped herbs.
The classic and well-known recipe with a photo is described above. Looks very appetizing. It is prepared in two forms: rich and with a large amount of broth. It turns out an excellent taste with a taste of bread kvass. Other varieties: meat, vegetable.
Before serving, it is customary to sprinkle a portion of fish okroshka with chopped herbs.
Benefits and calories
Calories in a culinary product are approximately 55 per 100 grams. A little more in meat and vegetable. It is recommended to add low-fat types of fish, then the cold soup can be eaten, despite your figure. In addition to taste, this dish has a vitamin complex: omega-3; amino acids, vitamins A, B and C. The dressing is also useful (sour cream contains substances useful for the body, and dill and parsley contain vitamins B 2, B 3 and PP).
The dish is also indispensable for athletes who want to get a large amount of vitamins and amino acids for a meal. With a large amount of broth, the soup is dietary, which is a positive quality. However, don't forget about portion sizes. After all, if a diet is followed, the portion should be clearly calibrated. Otherwise, the result will have to wait a long time.
If you use other products in cooking, then it will have a different name. Every dish is prepared the way it was meant to be. If these rules are not followed, it will be different. Bon appetit!
Fish okroshka, like meat okroshka, involves a large amount of greens and is based on kvass. The recipe can be supplemented with cucumber pickle, lemon juice or acid, salted mushrooms. Therefore, if the catch was big this time, it's time to cook cold fish soup, especially since it is very simple!
Proportional ratio of ingredients
The correct recipe for okroshka lies not only in the selected ingredients, but also in their proportion. Now we are talking about those components that make up the thick of the cold soup, they are also called "crumble". If okroshka is lean and consists only of vegetables, then crumble will be of two types:
- 50% satisfying: potatoes, cucumbers, carrots, radishes, turnips, rutabagas, etc.;
- 50% spicy: green onion, parsley, tarragon, dill, onion, celery, lettuce, arugula, spinach, garlic. And half of the spicy vegetables are green onions.
- For meat or fish hash, the amount of all vegetables should be equal to the meat part. Spicy and satisfying vegetables are also added in equal proportions, then the crumbs are:
- half is the meat or fish part;
- a quarter of hearty vegetables;
- a quarter of spicy vegetables.
Which fish to choose, the recipe for its preparation
To make okroshka not only tasty, but also safe to eat, fish fillet is used for it, in which there are no small bones. Depending on the type of fish, okroshka will turn out with a clear fishy smell, or it will be more like meat, for example, using pike fillet.
Traditionally, lean fish okroshka is cooked on river fish. But the following varieties are quite suitable:
- cod;
- trout;
- zander;
- pink salmon;
- tench.
The fillet is cooked as follows. Peel the fish from the skin, remove all the bones and cut into pieces of the usual size. Then they wrap the chopped fillet in a gauze bag, tie it up. The pocket with the fish is lowered into the boiled salt water, and after 10-15 minutes the fish is ready for okroshka.
Important! The fish should cool down in the same bag in which it was cooked, otherwise it will quickly dry out and lose its appearance.
Less often, lean okroshka is prepared with canned fish, then they take a product canned in its own juice, for example, pink salmon.
Okroshka recipe with fish
It is interesting that abroad okroshka is a very unusual dish, they are closer to gazpacho or other cold soup. For the Slavs, okroshka is already a “duty” recipe, with which we save ourselves during the heat and indulge in winter. Fish okroshka has become less popular lately, but if you cook it, you will revive old traditions.
Cooking time: 40 min.
Servings Per Container: 5.
Ingredients:
- pike fillet - 300 g;
- cucumber - 3 pcs.;
- egg - 4 pcs.;
- potatoes - 2-3 pcs.;
- green onions - 100 g;
- dill - 100 g;
- parsley - 50 g;
- homemade kvass - 1.5 l;
- mustard, sour cream - 1 tbsp. l.;
- salt, black pepper - to taste.
Cooking
Boil the fish using the above recipe.
Wash potatoes and eggs and set to boil. After 7 minutes after boiling, we take out the eggs and lower them into cold water. Boil potato tubers until soft.
Washed cucumbers cut into small cubes. We do the same with peeled boiled eggs and potatoes.
Finely chop the dill and parsley and grind with salt in a separate plate.
In the main bowl, mix the crumbled ingredients, herbs, season with mustard and sour cream, black pepper and mix thoroughly.
Pour okroshka with cold homemade kvass. You can put okroshka in the refrigerator for half an hour, or you can immediately serve it with ice cubes in a plate.
Homemade kvass for fish okroshka: recipe
To emphasize the taste qualities of fish okroshka, kvass for it should not be as sweet as it is used for meat. It needs sourness, which is in white kvass. If you use a homemade kvass recipe, then the dish will be tastier and healthier.
Ingredients:
Cooking
- We cut the white bread into large cubes and dry it in a preheated oven. If the sides burn a little, it's not scary - the golden crust of crackers will give a beautiful color to the drink.
- Ready crackers pour hot water for 3-4 hours.
- Now let's make a starter. We fill a liter jar halfway with rye bread, pour boiling water to the brim and leave to cool for 3 hours. Then add yeast and flour. The sourdough should “wander” for 1 hour.
- We mix the sourdough and liquid with white bread crumbs, add raisins and finely grated horseradish there, put in a warm place. In a day, kvass will be ready. Strain it and add sugar to taste.
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