Fish hookah
8 servings
60 minutes
Fish calya is a unique soup with deep European roots that combines the richness of fish broth with the spicy notes of pickles and brine. Historically, this soup emerged as a simple dish for fishermen who used available ingredients to prepare hearty and aromatic food. The taste of calya is rich, salty-spicy, with tender pieces of fish and soft vegetables that perfectly balance the acidity of the brine. Potatoes add thickness to the soup while spices reveal its aromatic depth. This dish is often served with lemon, which adds freshness and highlights the contrast of flavors. Fish calya is perfect for both everyday lunch and festive tables, especially in cold weather when you want something hot and hearty.
1
Make broth from small fish.
- Small fish: 500 g
- Water: 2 l
2
Strain the broth.
- Water: 2 l
3
Boil carrots, onions, and roots in it.
- Carrot: 1 piece
- Onion: 2 heads
4
Boil potatoes and finely chopped pickles in the broth.
- Potato: 3 pieces
- Pickles: 4 pieces
5
Boil large pieces of fish in broth.
- Fish: 1000 g
6
Heat the brine and pour it into the soup.
- Cucumber pickle: 500 ml
7
Season with spices.
- Spices: to taste