Fish Okroshka

Ingredients

White fish (fillet) 250 g

Sauerkraut 130 g

Radish 4 pcs

Egg 2 pcs

Green onions 50 g

Kvass 650 g

Sour cream 1/2 cup

Sugar 1 tsp

Mustard 1/2 tbsp

Bay leaf 1 pc

Black peppercorns 2 pcs

Salt

Poach the fish fillet in salted water with the bay leaf and peppercorns. Cool the fish in the broth, pat dry, and cut into pieces. Chop the cabbage. Boil the egg.

Dice the radish and egg white. Finely chop the onion, and mash one-third with salt. Mash the egg yolk with mustard, salt, and sugar, and dilute with kvass. Combine the prepared ingredients and pour in the kvass. When serving, top the okroshka with sour cream and sprinkle with chopped herbs.

Enjoy!