Fish Solyanka
8 servings
60 minutes
Fish solyanka is a fragrant and rich soup with roots in Russian cuisine. Its bright flavor comes from the contrast of salty, spicy, and sour notes: tender fish combines with piquant olives, pickles, and tomato paste. The dish gained popularity due to its ease of preparation and rich aroma. It is especially pleasant to serve solyanka with lemon, which highlights its freshness and adds a subtle sourness. This soup is often prepared for festive gatherings or cozy family lunches. Fish solyanka is perfect for warming up in cool weather and pairs well with rye bread.
1
Wash the fish, clean it from scales and fins, gut it, and boil for 20 minutes (you can use any other red or white fish; you can use the head or tail as well).
- Salmon: 1 kg
2
While the fish is boiling, finely chop the onion and sauté it in sunflower oil until golden. Grate the carrot and add it to the onion. After 5 minutes, add the finely chopped pickles, and a few minutes later, add the tomato paste. Stir everything well during this time. Reduce the heat and simmer for a few more minutes without a lid.
- Onion: 1 piece
- Carrot: 2 pieces
- Pickles: 4 pieces
- Tomato paste: 3 tablespoons
3
When the fish is cooked, use a slotted spoon to place it on a plate and cool it down, then add the sautéed vegetables from the pan to the broth.
- Onion: 1 piece
- Carrot: 2 pieces
- Pickles: 4 pieces
- Tomato paste: 3 tablespoons
4
Break the fish into small pieces and remove the bones.
5
Add fish, a can of olives with their brine, pepper to taste, bay leaf, cilantro or dill (I don't add salt as pickles are used) to the pot. Cook on low heat for about 10 minutes.
- Salmon: 1 kg
- Pitted olives: 1 jar
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Green: 1 bunch
6
Serve the solyanka with lemon sliced into rounds.
- Lemon: 1 piece