Solyanka Ribnaja S Kapustoji – with Fish and Cabbage

A delicious mushroom dish for any occasion!

From cleaned salmon heads, root vegetables, small fish (with parsley root!) Salt, pepper and bay leaves prepare a fish broth and drain.

Fry finely chopped onion in butter, dust with flour, fry, stir into soup, bring to boil and drain repeatedly. Blanch sauerkraut (or shaved white cabbage), sauté in butter and a little clear soup until soft and add to soup together with fish cut into pieces (sturgeon, pike-perch salmon), olives, mushrooms cut into slices, diced pickled cucumbers.

Bring to a boil, season with cucumber brine and simmer. For a special, more intense taste, the pot can be closed with a slice of unsweetened shortcrust pastry, which also looks extraordinarily decorative when the pot is brought to the table.

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

Shortcrust pastry: 400 g flour, 200 g butter, 125 ml water, 1 tbsp rum, 1 pinch salt Sift flour onto a board and press a hollow in the center. Pour liquid into the hollow and mix into the flour with a wide kitchen knife. Add cold butter pieces and continue chopping with kitchen knife until all ingredients are well mixed. With cold hands, quickly knead into a smooth, firm dough, cover with plastic wrap or parchment paper

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