Solyanka with Fish and Cabbage – *

(*) Solyanka Ribnaja S Kapustoji Prepare a fish broth from cleaned root vegetables, small fish, salmon heads, salt, pepper and bay leaves and drain.

Fry finely chopped onion in butter, dust with flour, fry, stir into the soup, let it boil and drain repeatedly.

Blanch sauerkraut (or shaved white cabbage), sauté in butter and a little bit of clear soup until soft and add to clear soup together with fish (salmon, sturgeon, pike-perch) cut into pieces, olives, sliced mushrooms, peeled, diced pickled cucumbers. Bring to a boil, season with pickled cucumber brine and simmer.

For a special, more intense flavor, the cooking pot can be closed with a slice of shortcrust pastry, which looks just as extraordinarily decorative.

At the table, garnish each unit with a spoonful of sour or sweet whipped cream and sprinkle with finely chopped dill and parsley.

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