Hash "Fish"

650 g kvass

250 fillet of fish (eel, perch or haddock)

130 g sauerkraut

50 g green onions

4 radish

2 black peppercorns

1 boiled egg

1 bay leaves

0.5 glass sour cream

? Art. l. mustard

1 h. l. sugar

salt

Fish fillet simmered in water with bay leaf, pepper and salt, to give the fish to cool in the broth, then dry it and cut into small pieces.

Finely chop the cabbage.

Diced egg white and radishes.

Finely chop the onion, one-third pound of onions with salt.

Yolks with salt, sugar, mustard and diluted kvas.

Connect all the prepared ingredients, pour them kvas.

Before serving hash "Fish" with sour cream, sprinkle with herbs.