Fish casserole
Description
The soup is simple and quick to prepare. Kalya is a traditional Russian dish that originated in the 16th–17th centuries. It is a hot stew made from poultry, fish, or fish roe. The essential ingredients of kalya are pickled cucumbers and pickle brine. Kalya is prepared similarly to fish soup (ukha), but with more spices and has a much thicker consistency than ukha. Fatty fish (such as halibut, salmon, or trout), especially red fish, is primarily used for kalya. Fish kalya serves as a lean alternative to meat-based soups. Preparation: Gut, clean, and rinse the fish under cold water. Place the fish in a large pot and pour in 4 bowls of cold water (the same bowls in which you'll serve the soup, according to the number of servings). Bring to a boil. Skim off the foam with a slotted spoon and continue cooking over medium heat for 30 minutes. After half an hour, remove the fish from the broth, separate the flesh from the bones, and break the flesh into small pieces. Strain the broth. Mash the fish roe with a wooden spoon or pestle into a paste-like consistency. Add the roe to the fish broth. Peel the cucumbers, cut them in half, and remove the seeds. Chop the flesh into small pieces. Slice the onion into thin rings. Add the cucumbers and onion to the fish broth. Add the pickle brine and black pepper. Bring to a boil and simmer for 30–40 minutes. Garnish the soup with lemon slices, ladle into bowls, and serve.