Fish Solyanka (Seljaka)
4 servings
45 minutes
Fish solyanka is a classic dish of Estonian cuisine that combines rich fish broth, sour-salty cucumbers, and a hint of tomato. Historically, solyanka emerged as a way to use different types of fish to create a hearty and aromatic soup. The taste of solyanka is vibrant, balancing acidity, saltiness, and the delicate texture of fish. Capers, bay leaves, and peppercorns add depth to the aroma, while the addition of lemon and olives makes the dish refreshing. It is served hot with sour cream and herbs, making it particularly cozy. This soup is ideal for cold weather when you want something hearty and comforting.
1
For making solyanka, you can use various fish, but not small or very bony ones. Cut the fish fillet into pieces (2-3 pieces per serving) and make broth from the bones and head.
- Fish: 0.5 kg
2
Finely chop the cleaned onion and lightly sauté it in a soup pot with oil, add tomato puree and simmer for 5-6 minutes. Then add the chopped fish, finely chopped cucumbers, tomatoes, capers, peppercorns, bay leaf and pour in hot strained fish broth. Season with salt and cook for 10-15 minutes.
- Onion: 2 heads
- Butter: 2 tablespoons
- Tomato puree: to taste
- Fish: 0.5 kg
- Pickles: 5 piece
- Tomatoes: 3 pieces
- Black peppercorns: to taste
- Bay leaf: to taste
- Salt: to taste
3
Before serving the solyanka, place olives and peeled lemon slices. You can add finely chopped herbs. Serve with sour cream.
- Olives: 1 tablespoon
- Lemon: 1 piece
- Green: to taste
- Sour cream: 20 g