Okroshka with cod

For 5 servings. Cooking time: 1 hour

• 300–400 g of cod,
• 1 bay leaf,
• 6–8 peppercorns,
• 1 bundle of sorrel,
• 2 potatoes,
• 2-3 eggs, 100 g sour cream,
• 1 teaspoon ready horseradish,
• 3 fresh or salted cucumbers,
• 100 g of crab sticks,
• 1 bunch of dill, 5–6 shoots of green onions, salt - to taste,
• 1.5 liters of kvass.

Cooking:Boil the fish in a small amount of water with bay leaf, pepper and salt. Chill without taking out of the decoction. When cool, disassemble the fish into pieces, carefully making sure that the bones do not fall. Finely cut the sorrel (without the “legs”), pour 0.5 cups of boiling water and cook for 1-2 minutes. Boil potatoes and eggs, cool, peel. Mash a potato and egg yolks with a fork or tolkushka. Add sour cream and horseradish. Finely chop egg whites, cucumbers, crab sticks, dill and onions. All mix, salt and pour kvass. Add to taste the sorrel, along with the broth. When serving in each plate, we put the fish pieces. BTW, sorrel, fish and kvass are the basis of another cold soup called botvinia.

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