Fish okroshka

This unusual cool soup will be a true find in the summer heat and can claim to become your signature dish. We present step-by-step recipes with photos, thanks to which you will get excellent okroshka with fish, it will be able to quench your thirst and relieve hunger. Various options for making this soup have their own subtleties and secrets, which we will tell you about in this delightful selection.

CONTENT:

1. Calorie content of fish okroshka
2. How to cook okroshka with fish
3. Okroshka with salted fish
4. Recipe for okroshka with smoked reddish fish

The origin of okroshka with fish goes back deep into history, and specifically to the remarkable places where the Volga River flows. The unfortunate barge haulers were given dried roach and kvass for lunch. Due to problems with their teeth, it was easier for them to soak the fish in kvass, and this is how fish okroshka arose. Then they began to gradually add various vegetables to the soup, mostly cucumbers, radishes and potatoes, which had been baked earlier.

Calorie content of fish okroshka

The calorie content and nutritional value of okroshka with fish are calculated for 100 grams of the finished dish. The data given in the table are calculated for fish okroshka with smoked mackerel cooked on kvass with the addition of eggs and potatoes. Calorie content and nutritional value shown are approximate. They can change significantly depending on the ingredients used.

Squirrels	Fats	Carbohydrates	Calories
3.7 gr.	2.6 gr.	4.9 gr.	62 kcal.

How to cook okroshka with fish

Before you start making okroshka, you should immediately tell which fish is best used to prepare it. The ideal option would be reddish fish or any other fish that doesn’t have a lot of bones. It’s more pleasant and quicker to clean, and the possibility of bumping into a fish bone in the okroshka is minimized. You can add either home-cooked fish (baked, boiled) or smoked or salted fish. Savory okroshka can also be prepared from canned fish in its own juice.

Dressing for okroshka

Before pouring kvass, tan or any other watery component into the fish okroshka, it needs to be seasoned. To do this, you can prepare an egg or spicy dressing.

The easiest way to prepare an egg dressing is to separate the yolks from hard-boiled eggs, mix with finely chopped herbs, add mayonnaise or sour cream. The resulting thickness should be added to the previously chopped vegetables and mixed.

Spicy dressing is a little more difficult to prepare. To make it you will need mustard, horseradish and dark pepper. These ingredients must be mixed with boiled egg yolks. Then add kvass evenly until you get a mixture similar to thick sour cream. Pour the remaining chopped ingredients for okroshka with this dressing.

Okroshka with salted fish on whey and ayran

Okroshka with salted fish is usually prepared with homemade kvass, but it can also be prepared by mixing whey and ayran drink. In this recipe for fish okroshka we will use salted pike perch fillet.

Ingredients:

Whey - 0.5 l.
Ayran - 0.5 l.
Potatoes (in jackets) - 2 pcs.
Salted pike perch - 200 gr.
Cucumber - 3 pcs.
Radishes - 3 pcs.
Testicles - 3 pcs.
Sour cream
Mustard
Dill greens
Onion greens
Salt
Pepper

1. Let's do the vegetables first. All of them must be prepared in advance before cutting. Peel the boiled potatoes in their jackets and cut them into strips or small cubes. We carefully wash the radishes and cucumbers and cut them in the same way as the potatoes.

2. Boil chicken eggs hard, then cool and peel them. We remove the yolks from the eggs and make a dressing from them, and chop the whites literally the same way as vegetables.

3. Grind the egg yolks and add mustard and sour cream to them, evenly pour in the mixed drink of whey and ayran until the mixture resembles thick sour cream.

4. Clean the salted fish and cut it into fillets, removing any bones along the way. Then we chop the fish fillet. You can also serve the fish on a separate saucer, as you prefer.

5. Place all previously prepared ingredients into a deep saucepan and add dressing. Mix thoroughly and pour in the cool liquid, mixing the ayran and whey. Place okroshka with salted fish in the refrigerator for 30 minutes, and then pour into plates.

Recipe for okroshka with smoked reddish fish

Another okroshka recipe, this time with smoked reddish fish. In principle, you can replace smoked fish with salted fish, or take the freshest reddish fish and cook it yourself by steaming it or baking it in the oven.

Ingredients:

— Smoked reddish fish (chum salmon, pink salmon) — 400 gr.
— Potatoes — 3 pcs.
— Chicken egg — 3 pcs.
— Cucumber — 4 pcs.
— Radishes — 5 pcs.
— Kvass — 1.5 l.
- Onion greens
- Dill greens
- Mayonnaise - 3 tbsp.
l. — Mustard — 1 tsp.

1. Finely chop the smoked fish fillet, removing any small bones along the way.

2. Wash the potato tubers and boil them in their skins until tender, then cool, peel and finely chop.

3. Boil chicken eggs until fully cooked, peel and cut into the same pieces as potatoes.

4. Wash the freshest cucumbers and radishes in running water and chop them. Chop the onion and dill with a knife.

5. Combine all the prepared ingredients in a large saucepan, mix and add a light dressing consisting of mayonnaise and mustard.

Okroshka with fish

We are now offering you an extremely unusual and tasty dish that your family and friends will probably love - a real find for a summer lunch. Okroshka with fish, the recipe for which you will find in this article, will bring a pleasant abundance to the everyday table, and perhaps become your signature dish! Creating it is quite simple, but the manufacture of even such a light first has its own subtleties and aspects, which we will talk about below.

First, let’s decide which fish is best to cook okroshka with. These can be either generous species of fish or ordinary sprat in a tomato plant.

zander;
cod;
trout;
catfish;
pink salmon.

Pike or tench are also suitable, but here you need to look at the number of bones in the fillet. Reddish fish has the least amount of them, but its taste is not as “fishy” as, say, pike perch, so we proceed from our own preferences and abilities.

Okroshka will be very tasty with canned fish, and not just with the freshest. The main thing is to use it cooked in its own juice, not in oil.

Preparing the dressing for okroshka with fish

This is a fundamental point that is overlooked even by the most experienced cooks, but in fish okroshka one must never forget about the dressing.

It comes in 2 types.

Spicy

This dressing is prepared as follows:

Mix the yolks of boiled eggs with horseradish, mustard and black pepper;
Bring it to a mixture of thick sour cream with kvass;
Season the chopped products before adding liquid (kvass, kefir, etc.).

Be sure to let the resulting salad steep for at least 20-30 minutes, so that both the fish and vegetables are properly soaked, and only then pour kvass over everything.

Egg

It’s even simpler - we mix hard-boiled yolks with sour cream or mayonnaise and also stir them together with chopped vegetables before pouring them.

Now that we know the main subtleties in making fish okroshka, let’s create it according to the traditional recipe.

Regular okroshka with fish

Ingredients

Kvass – 1.2 liters + –
Cod – 300 g + –
Potatoes - 2 pcs. + –
Cucumber - 1 pc. + –
Testicles - 2 pcs. + –
Sour cream - 3 tbsp. + –
Mustard - 1 tsp. + –
Green onions – 0.5 bunch + –
Dill – 0.5 bunch + –
Salt - 1 tsp. or to taste + –
Sugar – 1-2 pinches or to taste + –
Radishes - 5-6 pcs. + –

How to cook okroshka with fish

If not, cook the fillet in a double boiler, season with salt, pepper and sprinkle with lemon juice, or bake in foil for 25 minutes.
You can boil it using the usual method: dip the fish in large pieces into already boiling salted water with peppercorns.
Cool the finished fish and cut it, but not very finely so that it can be felt in the dish.
Cook the eggs and potatoes until cooked.
In this recipe, we need a spicy dressing, so we separate the whites of the hard-boiled eggs from the yolks and set the outer ones aside. Cut the rest into cubes.
Vegetables – radishes, cucumbers, wash and finely chop.
Wash the greens and let dry on a towel.
Now let's make the dressing: to do this, grind the yolks with salt with a spoon, add mustard and sugar on the tip of a knife.
Chop the greens, add them to the rest of the ingredients, season and let the ingredients soak thoroughly. Now fill everything with kvass, cool for at least half an hour and serve!

The delicious okroshka is ready!

Okroshka with reddish fish on ayran

The dish with reddish fish will be no less tasty.

Bake or boil 450 g of reddish fish - pink salmon or trout, sprinkle it with lemon juice and let it sit.
Boil 3 potatoes and 3 eggs until tender, peel everything and separate the whites from the yolks. Set them aside and cut the rest into cubes.
We check 3 cucumbers for bitterness and, if necessary, peel them. Together with washed radishes (5-6 pieces), finely chop them.
Grind the yolks with 1 tsp. mustard and 2 tsp. horseradish.
Add 2 tbsp. mayonnaise and fill all ingredients with consistency.

Let it brew - it’s important that the fish is thoroughly soaked, especially since pink salmon is one of the driest, and fill it with ayran. Add as much as necessary for a good mixture.

Cool the finished okroshka, and before serving, sprinkle it with chopped herbs.

Greenish okroshka with fish

For it, we boil in water or bake in the oven (certainly in foil to preserve the juice) 300 g of cod fillet. Let the fish cool and cut it into cubes.

How to prepare dressing sauce for okroshka

In a separate bowl, cook 250 g of spinach and sorrel: put the washed greens in boiling salted water and hold for 5-10 minutes. Drain and cool.

Three grate 1 lemon - we will need ½ tsp. zest.
Place the cooled greens in a blender along with the zest, add 1 tsp. sugar and chop everything. Dilute the resulting sauce with 1 liter of kvass and set aside.

Collecting fish okroshka

Wash 3 cucumbers and grate 3 on a large grater.
Finely chop 1 bunch of green onions.
We combine all the ingredients: fish, cucumbers, onions and fill them with “greenish” kvass.

This okroshka is excellent to eat with sour cream, adding it separately to each plate. The cod in the recipe can be replaced with any fish with a small number of bones or even canned fish.

Okroshka with sprat in tomato

The most common way to make fish okroshka is a recipe with sprat. This dish successfully combines the 1st, 2nd, and salad, so we prepare it with confidence!

Cook 3 eggs and 3 potatoes as usual until tender. Cool, peel and chop into cubes.
We rinse and let the dill, green onions and parsley drain onto a towel (1 bunch in total).
Wash 2 cucumbers and 5-6 radishes well and chop finely. Peel cucumbers as necessary to remove bitterness.
Open 1 can of sprat in tomato sauce and mash the fish with a fork.
We also take (optional) canned green peas. Drain the liquid and transfer it to a deep bowl for okroshka.
Add other ingredients to it, season with mayonnaise or sour cream.
If the acid balance suits us, salt everything and let the salad stand for 15-20 minutes at room temperature. If not, add lemon juice or acid to it and also leave to rest.

After some time, fill it with chilled unsweetened kvass of medium carbonation. Add it to taste so that the mixture comes out good - from 1 liter to 1.5.

Now we put the okroshka with sprat in a tomato to cool and only serve later. Bon appetit!

From all the abundance of truly delicious options for okroshka with fish, you will probably find your own recipe. Or you can come up with one, because the main thing is the desire to cook and experiment!

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Fish okroshka – 5 recipes

A dish like fish okroshka rarely appears on our tables. Meanwhile, this cool soup turns out to be extremely tasty, light and healthy. The soup is prepared with the addition of fresh or canned fish, a huge amount of herbs, fresh and boiled vegetables. The filling can be used virtually no matter what it is, it could be kvass, a drink or whey.

How to cook fish okroshka

In order for the fish okroshka to be tasty, you need to select and prepare the ingredients correctly. Before all this, you need to purchase fish. You can use both snow-white and reddish fish. The main thing is that it is not bony, otherwise it will be dangerous to eat okroshka.

You can use certain types of river fish, this could be pike perch, catfish or river trout. But sea fish is more often consumed. It is best to choose varieties that are not very fatty and do not have a pronounced aroma. Cod or pink salmon are excellent.

To make soup, fish must be boiled or baked in advance. If the first production method is chosen, then the whole piece of fish must be immersed in boiling water and cooked for 10-15 minutes, depending on the size of the piece. It is very convenient to bake fish in foil, so it will cook in its own juice. The finished fish will need to be well cooled and cut into small pieces.

Okroshka with canned fish

If you need to cook okroshka very quickly, and there is no time to bother with raw fish, then you can create a cool soup with canned fish.

Other ingredients for okroshka are prepared as usual. The composition usually includes potatoes and boiled eggs, the only exception is lean okroshka, which is prepared without the use of eggs.

An essential component of the dish is greens. It is necessary to use various types of spicy herbs, then the okroshka will turn out to be the most fragrant and tasty.

Facts worthy of attention: in nutritional value, fish is not inferior to meat, and in terms of speed and ease of digestion, fish is even superior to meat products. Therefore, fish dishes must certainly be in the diet.

Lenten fish okroshka with kvass

On certain days of fasting, believers are allowed to eat fish. Therefore, Lenten okroshka with fish can be prepared on kvass.

1-1.5 liters of kvass;
400 gr. boiled fish fillet;
3 potatoes;
200 gr. new cucumbers;
200 gr. radishes;
3-4 stalks of green onions;
1 bunch of various consistencies of greens;
1 tablespoon mustard;
salt, dark pepper to taste.

First, boil the fish and potatoes and cool the food. Peel the potatoes and cut them into small cubes. We cut the fish into the same small pieces.

We chop the freshest cucumbers and radishes; they can be grated or cut into small cubes. Finely chop the greens, sprinkle with a pinch of salt and grind until the juice releases. Combine all prepared ingredients in a large saucepan. Season with mustard and stir. Fill with kvass, salt and pepper to taste.

Advice! If desired, you can season the okroshka with lean mayonnaise prepared without adding chicken eggs.

Okroshka with fish on kefir

Fish okroshka cooked with kefir is no less tasty.

4 potatoes;
3 testicles;
4 cucumbers;
400 gr. boiled cod;
1 bunch of green onions;
1 bunch of dill;
1 tablespoon mustard;
0.75 liters of kefir;
0.5 liters of mineral water;
100 gr. sour cream;
salt to taste.

Boil the potatoes without peeling their skins. Cool the root vegetables, peel them and cut them into small cubes. Separately boil the hard-boiled eggs and cool them in cool water. Peel and finely chop.

Cut the cod fillet into small pieces and mix it with the rest of the ingredients. We wash the cucumbers and cut off their ends. Cut the cucumbers into small cubes. Chop the greens as finely as possible. Mix all the okroshka ingredients.

Unique recipe with peas and sprat

A very unusual recipe for okroshka, which is prepared with peas. In general, this dish has been understood for a long time and in some regions of the Russian Federation it is prepared with pleasure even today. Why don't we try the old Russian dish? We will simplify the recipe a little, and instead of raw fish, we will take canned sprat in tomato.

1 cup dry peas;
4 cucumbers;
6-8 radishes;
1-2 cans (depending on weight, about 200-250 grams of fish are needed) of sprat in tomato sauce;
1 green onion;
a small bunch of dill and parsley;
1.5 liters of kvass;
salt, sour cream to taste

Before all this, you need to boil the peas. You need to cook according to the instructions on the package, because different types of peas take different times to cook. To speed up the cooking process, you need to soak the peas in cool water overnight (that is, at night) .

We wash the vegetables, cut the cucumbers and radishes into short strips or cubes, you can grate them. Mix vegetables with peas. Open the jar of fish, mash it slightly with a fork and pour the contents into a pan with okroshka.

You need to lay out not only the fish, but also the tomato sauce. Mix everything, adding finely chopped greens. We dilute okroshka with kvass, salt and season with sour cream.

Okroshka with canned fish in tomato sauce and sausage

Another unique version of okroshka, prepared with canned fish in tomato sauce, is fascinating because the ingredients, in addition to fish, include boiled sausage. The combination is unusual, but delicious.

1 can of sardines in tomato sauce;
300 gr. boiled sausage;
3 cucumbers;
4 testicles;
1 small can of green peas;
1.5 liters of kvass;
1 large bunch of greens;
salt.

Finely chop the greens and transfer them to the pan in which we will cook the okroshka. Sprinkle with salt and rub with a wood pestle until juice appears.

Peel the cucumbers, cut them into small cubes, and place them in a pan with herbs. We cut the boiled sausage and boiled and cooled eggs into the same small cubes. We put these products into a pan with okroshka. We also transfer green peas (without water) there. Mix everything well.

Open the canned food, mash with a fork and add to the rest of the ingredients shortly before serving. Stir and add kvass. All that remains is to add salt to our extraordinary okroshka and it’s ready to serve.

Okroshka in fish broth with crayfish

Another unique recipe – okroshka in fish broth with crayfish.

0.5 liters of kvass;
0.5 liters of fish broth;
500 gr. white fish fillet;
5 cucumbers;
0.5 bunch of onions;
0.5 bunch of dill;
12 pcs. crayfish;
salt and pepper to taste;
100 gr. mayonnaise.

Boil the fish in advance by adding spices. Boil the crayfish in water with a huge amount of dill and salt. Cool the food. We disassemble the fish into fibers or cut into cubes. Clean the boiled crayfish.

Cut cucumbers into cubes. Finely chop the greens. Mix all the products, season with kvass. If desired, you can add mayonnaise.

Advice! Instead of new crayfish, you can use canned crayfish necks. And if you managed to catch a surplus of crayfish, then they can be served separately with fish okroshka so that you can eat them as a snack.

Okroshka with fish

Ingredients

Smoked pink salmon – 100 g

Potatoes – 2 pcs.

Fresh cucumber – 1 pc.

Chicken eggs – 2 pcs.

Fresh radishes – 4-5 pcs.

Green onions, dill, parsley - 5-6 sprigs each

Drink 2.5% – 500 ml

Ice water – 1 glass

Lemon juice – 3 tbsp.

Salt, pepper - to taste

57 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Once a friend invited me to a comfortable little restaurant, where she very often orders okroshka, she just loves it! But this fish okroshka was new to me, and only after trying it I realized why she loves this dish so much - it’s very, very tasty, believe me! It’s naturally expensive to go to such establishments every time, and I don’t want to deny myself the pleasure of tasting a tasty plate of such okroshka, so I often cook it at home.

You don’t have to use pink salmon as a fish, you can take salmon, you can also add any seafood. You can also season okroshka with fish with kvass, whatever you prefer.

Prepare all products according to the list.

Boil potatoes and chicken eggs in advance until fully cooked, eggs - 8-10 minutes, potatoes - 15 minutes.

Peel the potatoes and cut into cubes. Prepare a deep container and place the potato cuttings in it.

Peel and cut chicken eggs into cubes, add the eggs to the potatoes.

Cut the fresh cucumber into small cubes, half of the cucumber can be grated for the most striking taste of freshness.

Wash the radishes and trim off the tails, cut the radishes into pieces and add to the rest of the ingredients.

Cut smoked pink salmon into small cubes. Add fish to vegetables.

Rinse and dry all the freshest greens, chop finely and add to all ingredients.

Place all the ingredients in a saucepan, pour in kefir and add sour cream, squeeze out lemon juice, add salt and pepper.

Add ice water or ice. Infuse the okroshka with the fish for half an hour and you can serve.