Have you ever eaten pike? This soup is so cold, like okroshka - but not okroshka. To be honest, I lived to be over forty, and only recently, on the way to Belarus, I tried it, although I had met the name before. It's just that pike is not my favorite fish (far from my favorite), so I tried to avoid dishes from it.
And here - there was no choice.
Armed with a spoon, prepared to suffer, but... it turned out to be delicious! I took the recipe, if that.
So, we take:
- A kilogram of fresh river fish (you can pike, once a pike, or any other, the main thing is one that will give a delicious broth)
- One onion (red is better)
- Cucumbers - about five, if they are small
- Bunch of green onions
- A bunch of dill (or a mixture of herbs of your choice)
- Condiments: black peppercorns, salt, mustard, lemon juice
- And finally - kvass, sour and spicy.
How we cook:
We clean the fresh fish, fill it with cold water, send the onion, dill stalks, salt, a couple of tablespoons of lemon juice there to absorb the fish aroma. Let our ear boil, then cook on low heat for 20-30 minutes.
How it was cooked - we get the fish, we filter the broth and, when it cools down, we send it to the refrigerator. He can get gelatinous there, but that's nothing, that's exactly what we need.
We disassemble the boiled fish so that there are no bones, we cut it into pieces (although it will all fall apart), cucumbers and salted fish - into cubes, dill greens (remember, only the stems were put in the broth?) and green onions - chop finely with salt, and then all the ingredients mix.
The last step is to fill it all with a mixture of kvass and fish broth, add mustard to taste, and, if necessary, sour cream or mayonnaise on a plate.
Bon Appetit!