Cabbage soup with dried fish
Description
Cabbage soup with dried fish (sushchik) was popular in the northwestern and northern regions of Russia. Sushchik is small fish (perch, ruffe, etc.) dried on a tray in a stove. Cabbage soup with sushchik was considered a delicacy. Fishermen dried fish for several reasons: it was easier to carry, it stored longer, and dried fish is better absorbed by the body in the soup, dissolving in the lactic acid of sauerkraut—even the tiny fish bones dissolve. Sushchik produces a very rich and flavorful broth. Preparing high-quality sushchik requires skill in properly processing the fish, heating the stove, and selecting the right firewood. Only when all these conditions are met will the resulting cabbage soup with sushchik be truly delicious and hearty. Sushchik could also be ground into a powder, poured with boiling water, combined with the necessary soup ingredients, and cooked into soup. Preparation: Cut peeled potatoes and onions into large pieces. Clean the dried fish. Bring water to a boil in a large pot. Add the chopped potatoes and onions to the water and cook until half-done, until they soften slightly. Add the dried fish and continue cooking the soup until fully ready. At the end of cooking, add black peppercorns and a bay leaf. Pour the soup into bowls, place a piece of fish in each bowl, sprinkle with chopped fresh herbs, and serve hot.