Ingredients

  • 3 glasses, or lbs, sauerkraut
  • ¼ lb butter, or ½ glass fast day oil
  • [5 allspice berries]*
  • lbs fish
  • 2 black peppercorns
  • 1 onion
  • separate ingredients for the dough

Method

Fry 1 finely chopped onion in lb butter or oil. Add 3 glasses sauerkraut and finely ground black pepper and allspice, and stew, covered, until tender, adding rich bouillon and stirring so that it does not burn. Cut thin slices of cleaned, salted, and boned fish, such as salmon (lososina or semga) or sturgeon, etc., and fry the fish in 1 spoon butter. Place a layer of sauerkraut on the dough, then a layer of fish, then cover with the sauerkraut and dough, etc.

Finely chopped, dried mushrooms fried in butter or oil may be substituted for the fish.

For pirozhki, prepare only half the stuffing.

*Allspice was called for in the body of this recipe, but was omitted from the list of ingredients. Instead, Molokhovets gave two entries for black pepper, which 1 assume was a mistake or typographical error. I have therefore changed the larger peppercorn entry to allspice to reflect her usual proportion of spices for this type of recipe.

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