How long to cook kale?
Kalju is boiled for an hour and a half. It is recommended to leave the finished kalya to sweat for a quarter of an hour.
How to cook kalya
Products
Head, tail or fins of any oily fish (red is better) – 600 grams
Fish fillet – 200 grams
Pollock or pike perch caviar – 400 grams
Parsley root – 1 piece
Onion – a pair of heads
Carrots – 1 piece
Cucumber pickle – 200 milliliters
Pickled cucumber – 1 piece
Potatoes – 2 tubers
Vegetable oil – 3 tablespoons
Fresh dill – 1 bunch
Bay leaf – 2-3 pieces
Salt – half a teaspoon
Black pepper – 3-4 peas
How to cook kalya
1. Wash the fish’s head, tail, fins, remove the gills to avoid bitterness in the soup, pour the fish set with water, put the pot on the hot plate, cover and wait until it boils.
2. Wash the carrots and parsley root, peel, peel the onion, cut into large strips, put in broth, leave on medium heat for half an hour.
3. Strain the broth, discard the fish parts and vegetables.
4. Add caviar to the soup without removing the film, salt, let it boil and strain again.
5. Cut caviar into small pieces and set aside.
6. Pour the soup into a saucepan, put the fillet, divided into large cubes, wait until it boils.
7. Chop the onion and fry in vegetable oil until golden brown, cut the potatoes into squares about 2 centimeters thick, put in the soup, leave on the stove until tender.
8. Cut the cucumber into strips about 3 millimeters thick, 3 centimeters long, add to the pan together with the brine, throw in the peppercorns and bay leaves, hold on the burner for another 5 minutes. Get out and discard the bay leaves.
9. Wash and chop the dill.
10. Put chopped greens and caviar into plates with kalya.
Delicious facts
– It is necessary to salt the kalya with care so that the soup, which contains salted cucumber pickle, is not oversalted as a result.
– Kalya – an old Russian dish, fish or meat soup, cooked with the addition of cucumber pickle. Kalya is called the prototype of modern pickles.
– The first mentions of kalya were found in the sources of the XNUMXth century, but the recipe for the soup appears in professional literature at the end of the XNUMXth century. Then kalya was a festive treat. Most often it was made from fatty fish and caviar was added. This recipe is usually found today, which is why many call Kalya fish soup.
– Cucumber pickle is best suited for kalya; in some recipes it is mixed with kvass or replaced with cabbage pickle.
– In addition to red fish, catfish and halibut go well with the sour base of the soup.
– Unlike fish soup, kalya is a thick soup, its broth is more spicy and dense in consistency.
– Serve Kalia deliciously with unleavened pies, you can use potatoes, cabbage, rice for the filling.
See more soups, how to cook them and cooking times!
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