Fish calla

Recipe cuisine: Russian
Cooking time: 1 h 30 min
Servings: 6
Calories: 720.2 kcal
Fats: 37.9
Proteins: 79.6
Carbohydrates: 12
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Description

Kalya (from Finnish kala - fish) - soup cooked in cucumber pickle, a prototype of modern pickles. Such a soup is not often prepared at home, and not even in every restaurant it can be found on the menu.

Cooking

Step 1

Rinse the fish soup set, put in a large saucepan, pour 2.5 liters of water, bring to a boil over high heat. Reduce heat to low, add a little salt, simmer for 1 hour. Strain the broth.

Step 2

Peel the pickles and cut into small pieces. Pour some water into a saucepan, bring to a low boil, put cucumbers, blanch for 7-10 minutes. Throw it in a colander.

Step 3

Cut the peel from the lemon so that the pulp is visible, cut the fillet into slices between the films.

Step 4

Cut the fish fillet into large cubes, pour a small amount of broth, bring to a boil, blanch for 3-4 minutes.

Step 5

Peel the onion and chop very finely. In a large heavy-bottomed saucepan, heat the oil, put the onion, fry for 5-7 minutes. Add sugar and tomato paste, fry for 3 minutes.

Step 6

Pour in the broth, add cucumbers, cucumber pickle to taste, olives, black olives and bay leaf. Pepper, bring to a boil, cook for 5 minutes.

Step 7

Divide fish, capers, dill and lemon fillet slices among plates. Pour in the kali and serve immediately.

Ingredients

1.5 kg fish soup set of zander and salmon (heads, tails, ridges)
350–400 g salmon fillet
350–400 g pikeperch fillet
4 pickles
cucumber pickle
2 large onions
1 lemon
150 g of olives
150 g olives
3 art. l. tomato paste
1 h. l. Sahara
vegetable oil
1 bay leaf
salt
freshly ground black pepper
capers for serving
chopped dill for serving

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