Solyanka of cabbage with fish

4 servings

45 minutes

Cabbage solyanka with fish is a vibrant dish of Russian cuisine that combines the rich taste of sauerkraut and the tenderness of fried fish. Historically, solyankas were prepared as a hearty and warming dish, uniting simple yet aromatic ingredients. Sauerkraut adds a light sourness that harmonizes with spices and juicy fish fillet. Onions sautéed in oil add sweet caramel notes, while bay leaves and pepper provide a spicy depth of flavor. Solyanka is served hot, best with rye bread or fresh herbs. This dish is perfect for a cozy family dinner, especially in cool weather when one wants to warm up and enjoy the rich flavors of Russian traditions.

Energy value per serving

• Calories: 602.7
• Proteins: 53.6g
• Fats: 29.5g
• Carbohydrates: 35.3g

Ingredients

• Onion: 2 head
• Sauerkraut: 1 kg
• Sunflower oil: 6 tbsp
• Wheat flour: 6 tbsp
• Water: 12 glass
• Black peppercorns: to taste
• Bay leaf: 1 pc
• Sea pike fillet: 1 kg

Cooking steps

1. Squeeze the cabbage, chop the onion, combine them, and fry in 3 tablespoons of oil for 10 minutes. Then add 1 tablespoon of flour, mix well into the cabbage. Add 12 cups of boiling water, pepper, and bay leaf, bring to a boil, and cook for 20 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Sauerkraut: 1 kg
   • Sunflower oil: 6 tablespoons
   • Wheat flour: 6 tablespoons
   • Water: 12 glasss
   • Black peppercorns:  to taste
   • Bay leaf: 1 piece

2. Cut the pike fillet or any other fish into portion pieces, coat in the remaining flour, and fry. Place the fried fish in the solyanka just before serving, bring to a boil, and immediately remove from heat.

   Required ingredients:

   • Sea pike fillet: 1 kg
   • Wheat flour: 6 tablespoons