Fish solyanka
What do you need for cooking?
Ingredients
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Pink salmon in its own juice
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Saury in its own juice
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Sprat in tomato sauce
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Onion
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Green onions
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Dill
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Parsley
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Carrot
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Pickles
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Tomato paste
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Potato
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Caper brine
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Olive brine
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Cucumber pickle
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Capers
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Olive
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Vegetable oil
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Water
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Bay leaf
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Black pepper
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Sugar
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Salt
Kitchen utensils
- Knife
- Board
- Pot
- Pan
A successful preparation requires many ingredients, even though the soup doesn't take long to prepare. Fish solyanka often uses several types of fish, which adds a richer flavor.
Step-by-step recipe
The secret to our fish solyanka is its rich broth. Our step-by-step recipe will show you how to quickly prepare the soup so it's flavorful and delicious.
Step 1:
Prepare the sauté. Pour 2 tablespoons of vegetable oil into a frying pan.
Step 2:
Over medium heat, fry finely chopped onion for 2-3 minutes, then over low heat, fry carrots for 2 minutes.
Step 3:
Add tomato paste to vegetables and stir.
Step 4:
Chop the pickled cucumbers, add them to the sauté, stir and add 300 ml of water.
Step 5:
Simmer everything over low heat for about 30 minutes.
NOTE: To make the soup thick, sauté the tomato paste until it reaches a thick consistency, stirring occasionally.
Step 6:
Pour 1.7 liters of water into a saucepan and bring to a boil.
Step 7:
Add diced potatoes to boiling water and cook for 15 minutes over low heat.
Step 8:
Add the sautéed mixture, the brine from the capers, olives, and olives, bay leaf, spices and seasonings, sugar, and salt. Then add the capers and olives.
NOTE: To give the solyanka more sourness, you can add a little cucumber brine.
Step 9:
Now you can start with the fish. Add the canned fish to the soup, stir, and bring to a boil.
Step 10:
Cover with a lid and leave on low heat for 5 minutes.
Step 11:
Add herbs—onion and parsley—to the finished soup. Remove the bay leaf. Let it steep for 10 minutes.
NOTE: At the end of cooking, you can add salt and pepper to the solyanka to taste.
Cooking tips
When serving the finished solyanka, be sure to add sour cream (or mayonnaise), lemon wedges, and fresh herbs. The lemon will give the solyanka its characteristic tartness.
In our recipe, we use canned fish—it imparts a rich flavor. For a more delicious broth, use several types of fish. Salmon, trout, or even sturgeon are excellent choices for a robust broth (just be sure to remove the heads, tails, fins, and bones).
This recipe is a basic one that can be adjusted to suit your preferences. Enjoy cooking and bon appétit!
