Old Russian Kalya Soup
4 servings
60 minutes
Kalya is an old Russian soup, the ancestor of rassolnik, can be either fish or meat. The first mentions of this soup date back to the 16th–17th centuries. Back then, it was prepared from fatty fish with cucumber brine and pressed and cut . We have prepared an adapted version of kalya — with salmon and pike caviar. It is ideal for fasting days, when fish is allowed.
1
Prepare the necessary ingredients.
2
For vegetable broth, add a quartered onion, chopped carrots, and celery root to the water.
- Onion: 2 heads
- Carrot: 1 piece
- Celeriac: 150 g
3
Add parsley and dill stems, bay leaf, and allspice. Bring to a boil and cook for 30 minutes. Then strain the broth.
- Dill: 3 sprigs
- Parsley: 3 sprigs
- Bay leaf: 1 piece
- Allspice berries (whole): 5 piece
4
Chop the onion.
- Onion: 2 heads
5
Sauté it in melted butter until soft.
- Clarified butter (ghee): 40 g
6
Cut the fish into large cubes.
- Atlantic salmon: 1 kg
7
Add it and the sautéed onion to the broth. Boil for 3-4 minutes.
- Atlantic salmon: 1 kg
- Onion: 2 heads
8
Add sliced pickles and pour in cucumber brine to the soup.
- Pickled cucumbers: 100 g
- Pickle brine: 200 ml
9
Add salt and pepper to taste. Bring to a boil, cover, remove from heat, and let it steep for 20-30 minutes.
- Salt: to taste
- Ground black pepper: to taste
10
Serve the caviar in portion plates, garnished with chopped greens and roe.
- Caviar (fish roe): 100 g
