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Okroshka with Roach (Cold Fish and Kvass Soup)

Tired of regular okroshka? Make a fish version! Okroshka with roach is sure to surprise your family if they haven't tried it before. But the flavor is so well balanced that any fan of cold soups should love it — and on a hot summer day, it's a real lifesaver. The fish doesn't have to be fresh, by the way; salted or smoked work too. In that case there's no need to cook it first, and you'll want to add as little salt as possible during cooking so the okroshka doesn't end up over-salted.

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Okroshka with a roach
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 73 % 8 g
Fats 18 % 2 g
Carbohydrates 9 % 1 g
61 kcal
GI: 100 / 0 / 0
    1. Put the fish in a pot of a suitable size and add just enough water to cover it, no more. Add the bay leaf, peppercorns, and salt to taste. Cover and set over medium heat, bring to a boil, then lower the heat to a minimum and cook the fish until done (about 10 minutes). Let it cool completely in the pot without removing it. 2. While the fish cools, prep the rest: lift the sauerkraut out of its brine and cut it into small pieces (if it was fermented with grated carrot, like mine, no worries — it won't hurt the flavor and adds nice color). Peel the pre-boiled egg and separate the white from the yolk (cut the white into small, even cubes and set the yolk aside). Rinse the radishes, trim both ends, and cut them into cubes the same size as the egg white. Rinse the green onion, pat it dry, and chop it finely; put two-thirds of it in a bowl, sprinkle with salt, and mash it with a wooden muddler. 3. In a separate container, combine the yolk with the mustard, a little salt, and the sugar (skip the sugar if your kvass is sweet). Mash thoroughly, then whisk in the kvass. 4. Lift the cooled fish from the broth, blot it lightly with a paper towel, and cut it into medium pieces (any size works — go by your own taste). 5. Into serving bowls, put the salt-mashed onion, then the egg, the chopped sauerkraut and radishes, and the fish, dividing everything evenly between two portions. 6. Pour the kvass-yolk-mustard mixture into the bowls, top each okroshka with sour cream, sprinkle with the remaining green onion, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Radish - 20  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Kvass - 25  kcal/100g
  • Dried roach - 235  kcal/100g

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