Prep 15 mins
Cook 1 hr 30 mins
This traditional Ukrainian layered fish and vegetable bake has the same name as one of the Russian classic soups. The name reflects the prevalent 'sourness' of the ingredients.
- 1 lb eel or 1 lb mackerel or 1 lb lobster, skinned & boned
- 2 onions
- 3 3⁄4 cups fish stock or 3 3⁄4 cups vegetable stock
- 5 cups water
- 4 cups white cabbage, shredded
- 4 tablespoons butter, divided
- 2 dill pickles, sliced
- 12 green olives
- 1 tablespoon capers, drained
- 1 1⁄2 cups fresh white breadcrumbs
- salt and pepper
- Cut fish into large pieces.
- Bring the stock to a gentle simmer in a large pan; add fish and cook for 4 minutes.
- Remove with a slotted spoon.
- Reserve 2/3 cups stock and set aside, leaving the remaining stock in pan.
- Pour water into pan of stock.
- Bring to a boil; add cabbage. Simmer for 2 minutes then strain well.
- Melt half the butter in a pan.
- Fry onions for 5 minutes.
- Stir in the strained cabbage and reserved stock into butter, bring to a boil.
- Cover with a tight fitting lid and cook on low heat for 1 hour, until tender. Season with salt and pepper.
- Preheat the oven to 400 degrees Fahrenheit.
- Spoon half the cabbage into a baking dish.
- Top with the fish and the pickles.
- Spoon over remaining cabbage and if there is any remaining buttery stock.
- Scatter the olives, capers and the breadcrumbs over the top.
- Melt the remaining butter and drizzle over the top.
- Bake for 25 to 30 minutes or until lightly browned.
- Serve with boiled potatoes.