Okroshka with a roach

1. We put the fish in a saucepan of a suitable size, pour water (we need just enough water so that it completely covers the fish, but no more). Add bay leaf and black pepper peas to the pan, salt to taste. We close the pan with a lid and put it on medium heat, bring the contents to a boil. After that, reduce the heat to a minimum and cook the fish until cooked (10 minutes). The finished fish is allowed to cool completely without removing it from the pan.

2. While the fish cools down, prepare the remaining ingredients:

- sauerkraut is extracted from the brine and cut into small pieces (if the cabbage is fermented together with grated carrots like mine, it's not scary, it won't spoil the taste, but it will bring bright colors to the finished dish),

- we clean the boiled egg in advance, separate the protein from the yolk (we cut the protein into small cubes of the same size, and put the yolk aside for now),

- my radish, cut off the excess from both sides, cut into the same cubes as the protein was cut,

- I wash the onion, dry it with a towel, chop it finely, put two thirds in a bowl, pour salt, then we knead the onion with a wooden pusher.

3. Put the yolk in a separate container, add mustard, a little salt, sugar to it (if the kvass is sweet, then you can not add sugar). Thoroughly rub everything, then dilute with kvass.

4. The cooled fish is removed from the broth, dried lightly with a paper towel, cut into medium-sized pieces. In principle, the pieces can be anything - both small and large. It is better to focus on your taste here.

5. In serving plates we put the onion ground with salt, put eggs on it, then chopped cabbage and radishes, fish. Evenly distribute all the ingredients into two portions.

6. Pour a mixture of kvass with yolk and mustard into plates, fill the finished okroshka with sour cream, sprinkle the remaining green onions on top and serve to the table.

Bon appetit!