Sailor's Solyanka with Pearl Barley and Squid
4 servings
30 minutes
Solyanka matrosskaya with pearl barley and squid is a colorful dish of Russian cuisine rooted in sailors' traditions. In ancient times, solyanka was made from whatever was on hand and turned into a rich, aromatic soup. In this version, tender squid and white fish are complemented by the piquancy of pickles, capers, and olives. Pearl barley gives the dish a pleasant density and richness. Solyanka has a rich, salty-spicy flavor with a slight sourness that awakens the appetite. Serving it with herbs and lemon makes the dish even more expressive. It is an ideal treat for lovers of hearty and layered flavors as well as a great way to warm up and enjoy maritime notes in traditional Russian cuisine.
1
Wash and finely chop the onion, parsley root, and sweet pepper. Melt butter in a pan and lightly sauté all the vegetables. Then add tomato puree and fry, stirring constantly, until the vegetables are cooked.
- Onion: 2 heads
- Parsley root: 1 piece
- Sweet pepper: 1 piece
- Butter: 1 tablespoon
- Tomato puree: 1 tablespoon
2
Peel the pickles, cut them lengthwise, remove the seeds, and slice them into thin strips. Place the cucumbers in a small pot, cover with boiling water, bring to a boil, and simmer for 3-4 minutes. Drain the water and set aside the cooked cucumbers.
- Pickles: 2 pieces
3
Clean, rinse, and boil the squid. Then drain the water, cool, and cut into strips. Rinse the fish fillet and cut into small pieces of 35-40 g.
- Squid: 100 g
- White fish fillet: 200 g
4
Place pearl barley in a pot, pour boiling water over it, and simmer on low heat for 1.5–2 hours. Then drain the water, refill the barley with boiling water (or fish broth), and cook for another 20 minutes.
- Pearl barley: 2 tablespoons
5
After 20 minutes, add sautéed vegetables, capers to the pot with pearl barley, and cook until the grains are ready. Then add cucumbers, fish, bay leaf, pepper, salt, and cook until the fish is done.
- Capers: 25 g
- Pickles: 2 pieces
- White fish fillet: 200 g
- Bay leaf: to taste
- Black peppercorns: 4 pieces
- Salt: to taste
6
Before serving, place boiled squid and a slice of lemon in each plate, pour the soup into the plates, and sprinkle with herbs on top.
- Squid: 100 g
- Green: to taste