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Shchy with Sauerkraut and Fish

A soup of fish, sauerkraut, onion, parsley, and butter simmered in water.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Shchy with Sauerkraut and Fish

Time20 to 30 minutes

Ingredients

Directions

Make the stock

  1. Pour water over fish fillet, bring to a boil and cook until done.

Simmer the soup

  1. Remove the fish and add stewed sauerkraut, onion, and parsley to the boiling stock, and boil for 20 to 30 minutes.

  2. 3 to 5 minutes before the shchi is done, add bay leaves and browned flour with some stock mixed in.

Serve

  1. Put chunks of boiled fish into the ready shchi and sprinkle with minced greens.

Nutrition, whole recipe (rough)

812Calories
34 gProtein
26 gFat
106 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salmon100g cooked208
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Sauerkrautnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sauerkraut
Provides the sour acidity that defines the soup's flavour.
Fish
Supplies protein and savoury flavour to the stock and final dish.
Flour
Browned and stirred in, it thickens the broth slightly and adds a toasted, deeper flavour.
Butter
Adds richness and a rounded, savoury fat to the finished soup.

The step that matters

Adding the browned flour. Flour added directly to hot liquid clumps. Mixing it with some stock first and adding it near the end lets it disperse smoothly, thicken the broth evenly and give a toasted flavour without raw taste.

Swap the onion

How well each one fits the dish's main ingredients (fish, flour, parsley, butter):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against fish, flour, parsley, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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