No. 2453 — Sauerkraut Solyanka with Fish
English historical translation of Molokhovets recipe No. 2453 from the 1901 Russian cookbook, retaining original methods and measures.
Finely shred 1 onion and fry in 2–4 tablespoons of oil. Add 1½ pounds of shredded sauerkraut that has been rinsed and squeezed, mix and cover. After a while, add 1–2 peeled sour apples and braise them with the cabbage, stirring to prevent scorching. Stir in ½ tablespoon of flour, transfer the mixture to a sauté pan and layer it with baked pike, whitefish, pike-perch or sturgeon, or boiled salmon. Sprinkle the fish with a little pepper and greens, cover with another layer of cabbage and garnish the top with finely chopped salted cucumbers, gherkins, olives and pickled mushrooms, or even truffles. Pour over juices from the baked fish, brown in the oven and serve in the same pan, sprinkled with finely crushed breadcrumbs.
To provide
1½ pounds sauerkraut, or 3 glasses. 1½–2 pounds fish and 1–2 onions. 1–2 apples and ½ tablespoon flour. | 2 salted cucumbers and 10 gherkins. 10 olives and 10 pickled mushrooms. (1–2 truffles), ⅛ glass oil and 1–2 rusks. |