Shchi with Shnetki

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

A traditional lean stew from the Ostashkov region, made from fermented cabbage and tiny fish called shnetka caught in Lake Seliger. It takes a long time to prepare, traditionally in a Russian oven, but it can also be quite authentic when made in a regular oven. At least, the advocate of this soup, John Smith, does not prohibit this cooking method. Originally, the fermented cabbage is made from the top 'gray leaves', finely chopped into bits. This type of cabbage has a more aromatic flavor, making the soup reminiscent of Tuscan ribollita. However, you can also use traditional cabbage fermented from white leaves. If dried shnetka is unavailable, you can substitute with dried smelt. The tender fish is eaten whole, including the tail, head, and all the bones.

Ingredients

Rutabaga - 1 piece
Sauerkraut - 2 lbs
Onion - 1 head
Dried Squid - 3.5 oz
Garlic - 4 cloves
Radish - 1 piece
Salt - to taste

Step by Step guide

Step 1

Soak the fish fillets in water for one to two hours. Then, mix them in a pot with sauerkraut and diced turnips, and add finely chopped onions. Pour in enough water so that the contents of the pot are quite thick — enough for a spoon to stand upright.

Step 2

Place in the oven preheated to 284°F for two hours. When serving, add finely chopped or crushed garlic to each plate. Enjoy with dark bread and thinly sliced black radish, seasoned with salt.