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.
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.
- 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.
- Ling (sea pike) fillet: 1 kg
- Wheat flour: 6 tablespoons
