Fish Solyanka with Sour Apples
4 servings
30 minutes
Fish solyanka with sour apples is an amazing combination of marine flavor and light acidity characteristic of Russian cuisine. Its roots go back to traditional peasant recipes that used available seasonal products. White fish soaked in spices and baked in layers with sauerkraut and Antonovka apples acquires a bright, rich taste. Tender onions and butter add depth to the aroma, while bay leaves and herbs provide fresh notes. This dish is distinguished by a balance of flavors—the acidity of the apples softens the richness of the fish, while the sauerkraut adds piquancy. Solyanka is perfect for a family lunch or festive table, adding warmth and a traditional atmosphere. It is served with pickled mushrooms, olives or salted cucumbers, making the taste even richer and more interesting.
1
Wash the fillet of any white fish (pike, pike perch, sig, sturgeon, carp, crucian carp, chub), dry it with a paper towel, and cut it into small pieces. Salt and season to taste, then fry in a small amount of vegetable oil until cooked.
- Fish fillet: 700 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the onion and chop it finely. Melt a small amount of butter in a pan and sauté the onion.
- Onion: 1 head
- Butter: 4 tablespoons
3
Wash the apples, dry them, peel them, cut them in half, remove the cores and stems. Slice them thinly.
- Antonovka apples: 3 pieces
4
Grease the walls of the saucepan with melted butter. Place half of the sauerkraut at the bottom and level it. On top, layer half of the sliced apples, then half of the fried fish and sautéed onions. Season with salt, pepper, and add bay leaves to taste, drizzle with melted butter. Then layer the remaining ingredients in the same way.
- Butter: 4 tablespoons
- Sauerkraut: 400 g
- Antonovka apples: 3 pieces
- Fish fillet: 700 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Butter: 4 tablespoons
5
Preheat the oven to 180–200 degrees, place the saucepan inside, and bake until done.
6
Serve the finished solyanka topped with greens and decorated with pickled mushrooms, olives, or pickles.
- Fresh herbs: to taste
