Kalya

Category: First meal
Kitchen: Russian
Kalya

Ingredients

Fish (preferably fatty) 0.5KG
Pickle 1 PC.
Brine 1/2 cup
Potatoes 1 PC.
Turnip 1 PC.
Carrot 2 pcs.
Bulb onions 1 PC.
Leek 1 PC.
Black pepper 3 pcs.
Allspice 3 pcs.
Bay leaf 1 PC.
Lemon 1/2 pcs.
Dill 2 tbsp. l.
Saffron on the tip of a knife
Caviar optional
Salt taste

Cooking method

  • This is a sweet kalya recipe. My grandfather also cooked a simple one, with roots, etc. Kalya, like fish soup, has many different options.
  • So let's get started. This amount of food is designed for a small saucepan a little more than a liter. So, if you wish, you can double or even triple their number.
  • We take these products:
  • Kalya
  • My caviar is fresh, just thawed. And this time there was no turnip. Replaced it with potatoes. Also tasty, but with turnips it is better. Potatoes should not be boiled. The kind that goes for frying. It is advisable to take the fish fat: cod, oil, etc. I have char. A little off the mark, but I love it.
  • There is another most important ingredient:
  • Kalya
  • Kalya is cooked for a long time and slowly. The algorithm was worked out by my ancestors. Here I will show him.
  • 1) Cut off the head, tails and fins. Rinse thoroughly. Fill with cold water and boil for several minutes over low heat. We drain the water. We wash the "spare parts" again.
  • 2) Pour water again. Immediately put there potatoes cut into quarters or eighths (depending on the size of the tuber), an onion cut into 4 parts and 1 carrot coarsely chopped. Add bay leaves, pepper, salt. But remember that you need to undersalt, because a little later we will add brine. At this stage, the fire is medium.
  • Kalya
  • 3) As soon as it boils for a couple of minutes, put the head, fins, tail and reduce the heat. Further, this soup is cooked by languishing, not boiling.
  • Cook for about 20 minutes. The broth is slightly viscous.
  • Kalya
  • 4) Then we filter the broth into another pan through 4 layers of cheesecloth. Bring it to a boil.
  • At this time, you need to salt the caviar. Take a glass of hot water, dissolve 1 tsp. salt. We put caviar there. The water should be such that the finger would endure, otherwise the caviar will brew. For now, set the glass aside.
  • 5) Cut vegetables into small cubes.
  • Kalya
  • 6) First we send carrots and turnips to the boiling broth. After five minutes, put in a well-washed fish. After another five minutes - potatoes (if the turnip has not been put earlier) and saffron. Cook for another 5 minutes.
  • Kalya
  • 7) Put the cucumbers and pour in the brine. Cook for another 5 minutes. Put in the leek. We leave it for another couple of minutes.
  • Kalya
  • 8) At this time, prepare caviar. We drain the water and punch (clear from the films) it. If you don't want to mess around, you can take a store.
  • Cut the lemon into thin slices. Chop the dill.
  • 9) Kalya turns out to be quite thick. Something in between the first and second courses.
  • Pour our kale with a mandatory piece of fish into a plate. Put a lemon on top. Caviar on him. Exactly. Not in the kalya itself, otherwise the caviar can be brewed and then it will not taste like that. (You can do without caviar at all). Sprinkle with dill.
  • If desired, you can add lemon juice to the kalyu. For myself, I lightly sprinkle it with thin lemon peel shavings. And the husband adds ground black prairie to his plate.
  • The kalya is good and hot, but the next day, after the refrigerator, it is simply excellent.
  • Kalyu is good to serve with small fish pie and a steamed glass of cold vodka.
  • Enjoy:
  • Kalya

The dish is designed for

1.2 liters

Time for preparing:

1,5 hour

Cooking program:

Plate

Note

Kalya is a festive dish. It was with her, and not with snacks, that our feast began. But not always, but when grandfather Fyodor was in the appropriate mood.Because he didn't allow anyone to cook kalya. And the feast with the kalea was more festive than others. Therefore, grandmother tried to butter up grandfather on the pre-holiday evening and festive morning. And we were forbidden to upset grandfather.

If the grandfather was cheerful and calm, then on a festive morning he went to the kitchen and began to conjure. Part of the table and one hotplate were his. Nobody encroached on his corner. I often stood and watched the sacrament. He reminded me of a magician casting over a magic potion. Moreover, there was a hustle and bustle around, and he was, as it were, shrouded in calm. And the outer vanity did not penetrate beyond the mentally outlined circle.

As soon as the kalya was cooked, the grandfather went into the hall (living room), sat down at the table and waited for him to be served a plate of kalya with pie pies and a glass of misted vodka. Grandfather always only cooked kalya, and grandmother served it.
If some of the guests had already come, then the grandfather ate kalya with them. Slowly for a pleasant conversation. Most often they were men. Women helped in the kitchen. All the guests, of course, then also ate kalya. But the right of the first plate was for the grandfather.

If none of the guests had come yet, then grandfather Fyodor ate alone. He squeezed the juice from the lemon into the kalya, sipped a glass with pleasure, nibbled on the remnant of the lemon and caviar, and then proceeded directly to the kale itself.
Even look at something as her grandfather ate it was great pleasure. He ate at the same time with appetite and great pleasure. But not in a hurry. Closing her eyes and clattering her tongue. After nothing remained in the plate, he leaned back in his chair and rested a little. Then he got up and went out with us (the kids) into the street. Now he could calmly wait for the main festive table.

Grandfather used to say that kalya is this mother ears. And she does not tolerate fuss.
Now I, too, if I start to cook kalya, then I renounce everything and begin to conjure and bewitch.

Tumanchik
toffee-Irochka, I liked the recipe very much. Firstly, the char is my favorite fish. Secondly, the girls declare with full responsibility that the fish cooked in brine is phenomenal! Cooked fish stewed in brine and was amazed at the unusual taste. And in the form of a soup - I guess it's delicious! Thank you! I have not heard such a name, but it sounds beautiful!
Well, the description of the preparation and the story, as always, brings pleasure from the fact that it is imbued with love and tenderness. Thank you
Bul
toffee, Ira! Thank you very much! What a pleasure it is to read your recipes! I'm sure it's very tasty! But unfortunately I will not cook yet, my fussy fish dishes do not eat, only rolls. Maybe mom will come and I'll cook for the two of us!
After reading your memories, you feel so warm in your soul. Thank you!!!!!!!
Innushka
toffee, you are so sweet and kindly telling everything that your heart becomes warmer))) and of course you also want to conjure and pamper your beloved household members) thanks!
Shyrshunchik
toffee, Irisha thanks for the interesting story and recipe
gala10
Irochka, thanks for the recipe and emotional memories. Our loved ones who have passed away long ago come to life in them. And in the food that we cook according to their recipes. Your stories cannot be read calmly. Thanks again!
olgavas
toffee, Ira, thanks for the recipe. I read your recipes like a work of art. Very interesting. If possible, write where your grandparents lived, in what area. It's just very interesting, I haven't heard such names of dishes before.
OlgaGera
How interesting
Irina, thanks for the recipe, for the warm story. As if I was spying on the action of your grandfather Fedor.
Florichka
toffee, Irina! a wonderful recipe and a wonderful story. I knew there was such a soup Kalya, but never cooked. And then I really wanted to. What kind of fish did your grandfather cook the soup with? And who did the pies and how, with what fish? I don't have fresh caviar, but I can put it ready for a holiday.
toffee
Kalya can be made from any oily fish. But only of one kind. Kalia, unlike fish soup, does not have a national team.
Grandfather Fyodor loved kalya made from cod, carp, carp ... I love red fish.
But even carp can be made of kalya. True, it is advisable to take crucian carp late autumn. When they worked up fat, and the smell of mud is gone.
The fact that the fish should be as fresh as possible, I have not written before, because this is self-evident. The better the fish, the tastier the kalya.

Pies with the same fish and onions. Yeast dough. Their grandma used to bake.

You can do great without caviar. By the way, no saffron too. But I love the flavor in this dish.
Florichka
Thank you, now I understand. I would like to make from river fish, I think from carp or carp. As I get together, I will unsubscribe.
Ne_lipa
Irina, thank you very much for your heartfelt story and a wonderful recipe !!!
toffee
Quote: olgavas
If possible, write where your grandparents lived, in what area. It's just very interesting, I haven't heard such names of dishes before.
Baba Manya and grandfather Fyodor from near Smolensk. Most likely, Russian and Belarusian blood is mixed from this side.
During the war, my grandmother and grandfather fell into the occupation. Therefore, the whole family was sent to Olenegorsk. There were many of them. People of different nationalities. For example, my grandmother's girlfriend was Tatar.
We lived hungry. But I would like the table to be beautiful, and the dishes are tasty and varied. So there was a natural exchange of recipes with friends and acquaintances.
In the 60s, my grandmother and grandfather moved to the Tver region (then - Kalinin) closer to their sweater, my second grandmother - Baba Nastya. She, too, was just a storehouse of knowledge of recipes for all kinds of yummy.
By the way, Baba Manya already in the 70s went to visit another friend of hers from exile in Turkmenistan. I lived there for almost a year and brought with me a lot of recipes for goodies.
And they all became our family. So you can't tell which of our dishes are original and which are alien. But is it really important? The main thing is that they are delicious !!!
kvoka
I do not drink, but with such a snack I drank one glass))). A sincere story came out.
I honestly see this dish not in a city apartment, but outside it. Therefore, if the mood comes, then only in a certain setting, I don't want to destroy a very drawn fairy tale))).
Irriska1963
Gorgeous recipe. And the story. Grandfather Fedor's memory ...
It's so good that the granddaughters grew up smart .. And family recipes will not be lost
toffee
Thank you all for the heartfelt feedback !!! All the best in the New Year to you !!!
toffee
I'll raise the recipe. Soon a holiday, who can cook it for their men.
Mine has already made an order for Kalju.
kavmins
Thank you for raising the recipe - what a wonderful one, and the story is so heartfelt!
toffee
Marina, Thank you!
Yes, this soup is festive, tasty and elegant.
Kapet
But grandfather Fyodor probably did not even suspect that he was eating a dish that was not at all Slavic, and especially not at all Russian ...

Kalya (from Finn. Kala - “fish”) is a Finno-Ugric dish, which is fish or meat soup cooked in cucumber brine. It is the prototype of modern Russian pickles.

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