Fish kalya

Fish 700 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Fish kalya
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium
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Kalya (from Finn. Kala - fish) is a soup cooked in cucumber brine, a prototype of modern pickles. Such a soup is not often prepared at home, and even not in every restaurant it can be found on the menu.

Ingredients

Directions

  1. Rinse the fish soup set, put in a large saucepan, pour 2.5 liters of water, bring to a boil over high heat. Reduce heat to low, add a little salt, cook for 1 hour. Strain the broth.
  2. Peel the pickles and cut into small slices. Pour some water into a saucepan, bring to a low boil, add cucumbers, blanch for 7-10 minutes. Throw in a colander.
  3. Cut the peel from the lemon so that the pulp is visible, cut the fillet into slices between the films.
  4. Cut the fish fillet into large cubes, pour a small amount of broth, bring to a boil, blanch for 3-4 minutes.
  5. Peel the onion and chop very finely. In a large saucepan with a thick bottom, heat the oil, add the onion, fry for 5-7 minutes. Add sugar and tomato paste, fry for 3 minutes.
  6. Pour in the broth, add cucumbers, cucumber pickle to taste, olives, olives and bay leaves. Season with pepper, bring to a boil, cook for 5 minutes.
  7. Arrange the fish, capers, dill and lemon fillet slices into bowls. Pour in the kale and serve immediately.

Fish kalya



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium

Kalya (from Finn. Kala - fish) is a soup cooked in cucumber brine, a prototype of modern pickles. Such a soup is not often prepared at home, and even not in every restaurant it can be found on the menu.

Ingredients

Directions

  1. Rinse the fish soup set, put in a large saucepan, pour 2.5 liters of water, bring to a boil over high heat. Reduce heat to low, add a little salt, cook for 1 hour. Strain the broth.
  2. Peel the pickles and cut into small slices. Pour some water into a saucepan, bring to a low boil, add cucumbers, blanch for 7-10 minutes. Throw in a colander.
  3. Cut the peel from the lemon so that the pulp is visible, cut the fillet into slices between the films.
  4. Cut the fish fillet into large cubes, pour a small amount of broth, bring to a boil, blanch for 3-4 minutes.
  5. Peel the onion and chop very finely. In a large saucepan with a thick bottom, heat the oil, add the onion, fry for 5-7 minutes. Add sugar and tomato paste, fry for 3 minutes.
  6. Pour in the broth, add cucumbers, cucumber pickle to taste, olives, olives and bay leaves. Season with pepper, bring to a boil, cook for 5 minutes.
  7. Arrange the fish, capers, dill and lemon fillet slices into bowls. Pour in the kale and serve immediately.

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