Smelt soup
4 servings
120 minutes
Shchi made from snetki is one of the rare yet authentic dishes of Russian cuisine that embodies the traditions of rural dining. This recipe combines sauerkraut, turnips, and snetki—small dried fish that add a rich and piquant flavor to the dish. Long simmering in the oven transforms the ingredients into a thick, aromatic mass where each element complements the others. Garlic adds a special spiciness, while black bread and radish serve as excellent accompaniments that highlight the richness of flavor. These shchi not only warm you up but also surprise with their depth. Once prepared in Russian villages using accessible and nutritious products, today it remains an interesting example of gastronomic heritage.
1
Soak the snetki in water for 1-2 hours. Then mix it in a pot with sauerkraut, diced turnip, and finely chopped onion, adding water so that the contents are thick enough for a spoon to stand.
- Dried smelt: 100 g
- Sauerkraut: 1 kg
- Turnip: 1 piece
- Onion: 1 head
2
Send to the oven preheated to 140 degrees for two hours. Add finely chopped or crushed garlic to each plate when serving. Eat with black bread and thinly sliced black radish seasoned with salt.
- Garlic: 4 cloves
- Black radish: 1 piece
- Salt: to taste