Potassium

Add finely chopped herbs and, if desired, lemon juice to the finished soup. Let the soup brew. Before serving, add small caviar to the plate - we have pike, but you can use another - for example, carp caviar. Stir in the caviar before eating the soup. You can also serve glasses with brine to the soup so that everyone adds to their taste. This list of products is given in Pokhlebkin's book, there is a very large proportion of fish in it. Proportions can be changed to your taste

History of Kalya

As William Pohlebkin wrote in his book, brine has been used as the basis for soup since at least the 15th century. The amount of brine, its concentration and ratio with the rest of the liquid, as well as the combination with other basic soup products (fish, meat, vegetables and cereals) were, however, so different that they gave rise to various dishes with different names: kali, hangovers, hodgepodge, and, finally, pickles. The latter began to be called moderately sour-brackish soups only on a cucumber basis - vegetarian or more often with offal. By potash it was customary to understand only fish slightly acidic soups, and more acidic and more concentrated ones stood out in hangovers and hodgepodge.

Our recipe is according to William Pokhlebkin. It is a little strange in a modern way: first, a vegetable broth is made without frying, and then fish is boiled in the broth without straining. It would be more technologically advanced to boil fish broth, boil potatoes in it, add vegetables, cucumbers, caviar and dumplings. But we decided to try to follow the book.

what is the peculiarity of the Don potash?

And its Don variation is that we add a little tomato paste, dumplings from catfish and carp caviar to the soup.

Add tomato paste to the vegetable broth, then cook according to the usual recipe. At the very end of cooking, stir caviar into the broth, let it turn white, brew.

Serve with a shot of brine to adjust the "strength" and salinity of the broth."

The result is impressive. Check it out!