Solyanka with shrimps
4 servings
30 minutes
Shrimp solyanka is a refined dish of Russian cuisine that combines a wealth of flavors and aromas. Traditionally known for its richness and spiciness, the addition of shrimp gives it a special sophistication and marine note. The soup base is shrimp broth enriched with sautéed onions, pickles, and capers that create a distinctive sweet-sour taste. The addition of sour cream adds creaminess, while lemon and olives provide piquant notes. This dish is perfect for warming family lunches or festive gatherings, impressing with its harmony and depth of flavor. Serving it with herbs and a slice of lemon makes it not only a gastronomic delight but also an aesthetic pleasure.
1
Peel the onion and slice it into thin half-rings. Melt the oil in a pan and lightly sauté the onion in it. Then add the tomato paste and stir constantly until the onion is cooked.
- Onion: 2 heads
- Melted butter: 1 teaspoon
- Tomato paste: 2 teaspoons
2
Rinse the shrimp and boil them in lightly salted water, then remove the shrimp from the broth (but do not discard the broth! — it will be needed later), cool and peel off the shells and heads. Cut the cooked shrimp into small pieces.
- Shrimps: 100 g
- Salt: to taste
3
Place the remaining shrimp broth on the heat and bring to a boil. In the boiling broth, add sautéed onions, peeled and diced cucumbers, capers, bay leaf, black peppercorns, salt to taste, and cook for 5-10 minutes. A couple of minutes before it's ready, season the solyanka with sour cream and bring to a boil.
- Shrimps: 100 g
- Onion: 2 heads
- Pickles: 2 pieces
- Capers: 10 g
- Bay leaf: to taste
- Black peppercorns: 4 pieces
- Salt: to taste
- Sour cream: 1 tablespoon
4
Before serving, place boiled shrimp, halved olives, and a slice of lemon in each plate, pour the soup into the plates, and sprinkle with finely chopped parsley.
- Shrimps: 100 g
- Olives: 7 pieces
- Lemon: 0.5 piece
- Green: to taste