Solyanka with Sturgeon in a Skillet

Main Dishes | Soviet cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from a classic cookbook from 1939. The style and spelling of the original have been preserved.

Ingredients

Fillet of Sturgeon - 17.6 oz
Ghee - 4 spoons
Lard - 2 spoons
Sugar - 1 tablespoon
Wheat Flour - 2 spoons
Tomato Puree - 4 spoons
Ground Breadcrumbs - 2 spoons
Fish Oil - 1 glass
Onion - 3 heads
White Cabbage - 14.1 oz
Sauerkraut - 14.1 oz
Capers - 1.8 oz
Olives stuffed with lemon - 1.8 oz
Bay leaf - 2 pieces
Pickled Cauliflower - 2 pieces
Lingonberry - to taste
Parsley - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Sauté fresh or pickled cabbage in lard with 2 tablespoons of tomato paste, a chopped onion, sugar, and a tablespoon of flour.

Step 2

Cut the prepared fish (sturgeon or sterlet) into pieces weighing 40–50 grams.

Step 3

Place separately in a saucepan or pot, sprinkle with pepper, add salt, include capers, cucumbers peeled and deseeded, sliced, add the remaining tomato puree, onion that has been chopped and lightly sautéed in oil, a cup of fish stock, and 2 bay leaves. Cover with a lid and simmer for 15–20 minutes. Then add flour mixed with 1 teaspoon of oil, stirring gently to avoid breaking the fish pieces, and bring to a boil for 1–2 minutes.

Step 4

Place 1/3 of the stewed cabbage at the bottom of a skillet, spread it out, drizzle with the sauce obtained from cooking the fish, cover with the remaining cabbage, smooth it out, sprinkle with crushed breadcrumbs, drizzle with oil, and put it in the oven for 8–10 minutes.

Step 5

When serving, arrange washed olives on the solyanka, and garnish with lemon slices or unsweetened pickled cherries, grapes, plums, or lingonberries, along with sprigs of parsley.