Description
Solyanka on a pan - one of the best dishes of Russian cuisine.
Ingredients
-
Fish
600 g
-
Cabbage
1 kg
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Cucumber
3 piece
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Olives
50 g
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Green olives
50 g
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Capers
50 g
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Onion
2 piece
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Tomato paste
1 Tbsp
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Cheese
100 g
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Bread crumbs
2 Tbsp
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Melted butter
2 Tbsp
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Butter
2 Tbsp
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Flour
1 Tbsp
Cooking
Finely chop the onion, put them into a cauldron, stew, add tomato paste, sugar, flour. Fry.
Fresh cabbage cut into strips. Sauerkraut rinse, squeeze. Add the cabbage in the cauldron. Add a little water, salt. Simmer for 1 hour.
Pickles peel, cut into strips, lay in a greased casserole. Rinse fish, cut into portions, scalded, rinsed again and put in a saucepan cucumbers. Add some water (half of it).
Olives cut into.
When water in saucepan boils, add the olives and capers. Simmer for 20 minutes.
A deep form of grease, put half of the cabbage. Sprinkle the fish with cucumbers.
Sprinkle the other half of the cabbage, sprinkle with grated cheese, sprinkle with breadcrumbs, drizzle with oil. Bake in the oven for 20 minutes until just brown.
Such a hodgepodge. The top is very tight and crisp. The filling is flavorful. The fish is tender!
Ready soup garnish with black olives, green olives and lemon. (Lemon in the economy, alas, was not).
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