Pickle has always been considered the ancient Russian dish, so I decided to turn to an expert and connoisseur of Russian cuisine William Pohlebkin. And found out many interesting facts associated with this dish. It turns out that Pickle was prepared not only from meat but from fish, and definitely added the beets, and only the passage of time the beets were replaced by turnips. So, I decided to find an old recipe and prepare Pickle of fish. Kalia – common in the XVI – XVII centuries. liquid fish entree. Afterwards, it gradually almost out of use, and in some places it became known as fish soup. Cook it basically the same as soup, but the broth for cagli add pickles, cucumber pickle, lemons and lemon juice, either individually or together. Hallmark cagli was formerly that it is usually used only fatty fish, mostly red, and along with fish it was laying eggs. Good cal can be prepared from marine fish traditionally used in the Russian North, such as halibut, catfish, quite bold and also goes well with a salty-sour base. In cal, as a rule, use more spices than in the ear. Calle midst soup, broth in sharper and denser in consistency, and in quantity it is always less than the ear. Before cal was considered a festive dish. And I learned, wandering the expanses of the Internet that Kalia was the favorite dishes of Pushkin.