For this recipe, I prefer to use available white fish. Hake, pollock, tilapia – anything you find in the nearest store will do. It is more convenient to use fillets, because it significantly saves time on cleaning and removing bones.
Ingredients
Step-by-step cooking recipe
Boil the fish until tender for about 20 minutes and finely chop.
Separately boil and slice the potatoes.
Chop all the other ingredients, mix the okroshka and pour kvass.
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