983 Baked bream stuffed with sauerkraut

Leshch pechenyj, farshirovannyj kisloju kapustoju

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs bream
  • 2–3 glasses sauerkraut
  • 1 onion
  • 3–4 allspice berries
  • 3–4 black peppercorns
  • 2 spoons butter
  • 1 glass sour cream
  • 1–3 egg yolks
  • 1 spoon flour
  • 2–3 spoons grated cheese
  • 1 spoon rusk crumbs


    Rinse 2–3 glasses of sauerkraut in water and squeeze out the excess moisture. Fry the sauerkraut and 1 finely chopped onion in spoons butter. Add some salt, 3–4 ground black peppercorns, and 3–4 ground allspice berries. Stuff the fish, sew it up, and place on a skillet greased with butter. Mix 1–3 egg yolks and 1 spoon flour with 1 glass sour cream and pour over the bream. Strew with 2–3 spoons grated cheese and 1 spoon rusk crumbs. Drizzle with rich bouillon and place in the oven for slightly more than 30 minutes. When the fish has browned, transfer it carefully to a platter. Add 1 glass bouillon to the skillet, stir the sauce, and bring to a boil on top of the stove. Pour the sauce onto the platter, but not over the fish.