Kalya is a popular Russian festive dish, in fact it is a spicy, thick fish or meat soup of the filling type cooked on cucumber brine and strong broth. In some ways, stew-fish is the prototype of modern soup-rassolnikov.
Usually, the caly was prepared from oily fish and / or caviar. Recipes of meat caly from domestic animals and poultry are also known.
The composition of the calyx included a cucumber or cabbage brine, sometimes a mixture of brine and kvass and / or lemon juice.
Cooking Meat - soup recipe
Ingredients:
- heart veal - 1 piece;
- bacon pork or brisket - 200 g;
- pickled cucumbers - 2-3 pcs. small strong;
- cucumber brine - 100 ml;
- onion - 1 pc .;
- carrots - 1 piece;
- flour barley - 2 tbsp. spoons;
- butter melted creamy;
- spices (bay leaf pepper fragrant peas, cloves, coriander);
- garlic - 2 cloves;
- greens (onion and parsley);
- lemon;
- Madeira strong - 50 ml.
Preparation
Veal heart is peeled off from the films and cut into small pieces, and bacon - in short strips or brusochkami. Grind the onion and carrots with a knife.
In the saucepan, we lay bacon bits and lightly heat the fat, then pass the onions, carrots and veal heart for 8 minutes. Add ghee and spices, and after 5 minutes, pour Madera. Examine for another 5 minutes, then add the sliced cucumber and brine cut into small pieces. Tomir slowly on the lowest heat for 20 minutes, then pour in the right amount of water, bring to a boil and fill with barley flour. We cook until soft meat. Season the soup with crushed garlic and lemon juice, sprinkle with chopped herbs.
We pour the meat caly in beautiful ceramic deep bowls. Sour cream, to fill the soup, served in a separate bowl. To this spicy satiety dish rye bread is a good choice . From alcohol, choose Madeira or strong berry tinctures.
Calella fish - recipe
Ingredients:
- fish fat - 500 g;
- Caviar of raw fish - 300 g;
- pickled cucumber - 2 pcs .;
- onion - 1 pc .;
- parsley root - 1 piece;
- lemon;
- melted butter;
- Fresh greens;
- vodka or gin - 30 ml;
- flour barley - 2 tbsp. spoons;
- black pepper powder;
- Bay leaf;
- garlic.
Preparation
We cut out portioned pieces of medium size from fish fillets, pour them in a saucepan with cold water, add a peeled bulb, parsley root and bay leaf. Cook the broth after boiling for 5-8 minutes, remove the fish pieces with a noise and put it into a separate bowl.
Onion, rhizome of parsley and bay leaves - thrown away.
We put salted cucumbers cut into small slices, a little melted butter, pour in a mixture of brine with gin and lemon juice (no more than 100 ml). We fill the soup with barley flour and lay caviar in the form of pieces. We boil for 3-4 minutes, season with crushed garlic. We pour fish caly into plates, add a few pieces of fish and caviar. Sprinkle with herbs and ground black pepper. We serve with strong white wine or bitter tinctures.
Both fish and meat stew are wonderful as an antipode remedy.