14 December 2012,04:10 by

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Serves :

Preparation Time :
40 minutes

Preparation Method :

  • Cut the eel into large pieces. Bring the stock to a gentle simmer in a large pan, add the eel and cook for 4 minutes. Remove with a slotted spoon. Reserve 150 ml/ ¼ pint/ 2/3 cup of the stock and set aside, leaving the remaining stock in the pan.
  • Pour the water into the pan of stock. Bring to the boil, and then add the cabbage. Simmer for 2 minutes, and then strain well.
  • Melt half of the butter in the pan. Fry the onion for 5 minutes.
  • Stir in the strained cabbage and reserved stock, then bring to the boil. Cover with a tight fitting lid and cook over a low heat for 1 hour, until tender. Season with salt and pepper.
  • Preheat the oven to 200°C/400°F/ gas 6. Spoon half the cabbage into a baking dish. Top with the eel and the cucumbers. Spoon over the remaining cabbage and any remaining stock.
  • Scatter the olives, capers and the breadcrumbs over the top. Melt the remaining butter and drizzle over the top. Bake for 25-30 minutes, or until lightly browned.
  • Garnish with parsley sprigs and serve with boiled potatoes.


  • 675 grams eel fish, skinned and boned 
  • 900 ml fish or vegetable stock 
  • 1.2 liters water 
  • 450 grams shredded white cabbage
  • 4 tablespoon butter
  • 1 large onion, chopped
  • 2 pickled cucumbers, sliced 
  • 12 green olive
  • 1 tablespoon capers, drained
  • 75 grams fresh white breadcrumbs 
  • Salt and freshly ground black pepper

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