Kalia with Zander
Zander provides quality protein, while pickles and green tomatoes make the broth expressive without grains and potatoes. It results in a rich fish soup with a bright flavor that remains suitable for a keto diet.
Kalia is an old Russian fish soup with a characteristic sour-salty note. In the keto version, potatoes are not needed: the necessary depth of flavor is provided by the fish, broth, pickles, and green tomatoes.
Dice the onion (50 g) into small cubes, cut the carrot (30 g) into thin strips, slice the pickles (100 g) into rounds, and cut the green tomatoes (130 g) into thin slices. Cut the zander (300 g) into large pieces.
Heat grape seed oil (20 g), add the onion (50 g) and carrot (30 g), and sauté for 5-6 minutes until soft.
Bring the fish broth (1000 g) to a boil, add the sautéed vegetables, pickles (100 g), green tomatoes (130 g), bay leaf (2 g), and table salt (3 g). Cook for 10 minutes over low heat.
Add the zander (300 g) and cook for another 5 minutes. At the end, stir in dill (5 g), remove the soup from heat, and serve hot.
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