Solyanka with sterlet (sturgeon) in a frying pan
4 servings
120 minutes
The recipe is taken from the "Book of Tasty and Healthy Food" of 1939. The style and spelling of the original are preserved.
1
For the solyanka, sauté fresh or pickled cabbage in fat with 2 tablespoons of tomato puree, chopped onion, sugar, and a tablespoon of flour.
- White cabbage: 400 g
- Sauerkraut: 400 g
- Lard: 2 tablespoons
- Tomato puree: 4 tablespoons
- Onion: 3 heads
- Sugar: 1 tablespoon
- Wheat flour: 2 tablespoons
2
Cut the prepared fish (sturgeon or sterlet) into pieces of 40-50 grams.
- Sturgeon fillet: 500 g
3
Put separately in a saucepan or pot, sprinkle with pepper, salt it, add capers and cucumbers peeled and sliced, add the remaining tomato puree, onion chopped and lightly fried with oil, a cup of fish broth, 2 bay leaves; cover and cook for 15-20 minutes. Then add flour mixed with 1 teaspoon of oil carefully without breaking the fish pieces; stir and boil for 1-2 minutes.
- Sturgeon fillet: 500 g
- Ground black pepper: to taste
- Salt: to taste
- Capers: 50 g
- Pickles: 2 pieces
- Tomato puree: 4 tablespoons
- Onion: 3 heads
- Fish broth: 1 glass
- Bay leaf: 2 pieces
- Wheat flour: 2 tablespoons
- Melted butter: 4 tablespoons
4
Place 1/3 of the stewed cabbage at the bottom of the pan, flatten it out, pour with the sauce obtained from cooking fish, cover with the remaining cabbage, smooth it out, sprinkle with crushed breadcrumbs, drizzle with oil and put in the oven for 8-10 minutes.
- Sauerkraut: 400 g
- Fish broth: 1 glass
- White cabbage: 400 g
- Crushed breadcrumbs: 2 tablespoons
- Melted butter: 4 tablespoons
5
When serving on the table, place washed olives on the solyanka, garnish with lemon slices or sugar-free pickled cherries, grapes, plums or lingonberries and sprigs of parsley.
- Olives: 50 g
- Cowberry: to taste
- Parsley: to taste