Fish solyanka from three types of salmon
8 servings
45 minutes
Fish solyanka made from three types of salmon is a rich, aromatic dish of Russian cuisine that combines the tenderness of fresh fish with the spiciness of smoked meats and a light salty sharpness from cucumber brine and capers. This soup is known for its rich texture and complex flavor balance achieved by combining chinook salmon, hot-smoked pink salmon, and lightly salted salmon. The roots of the recipe trace back to the traditions of old Russian taverns where solyankas were prepared as hearty warming food. The aroma of sautéed onions, tomatoes, and spices combined with a hint of lemon makes solyanka particularly appetizing. It is served hot with lemon slices that further enhance its multifaceted taste. A wonderful choice for lovers of rich fish dishes!
1
Prepare fish broth in an accessible way — the better the quality of the broth, the tastier the solyanka will be. For such a soup, the quality of the broth plays a key role. I suggest using broth from the heads of red fish from my previous recipes as a base.
- Fish stock: 2000 ml
2
Chop 1 onion very finely.
- Onion: 1 head
3
Clean the salmon and cut it into large pieces.
- Chum salmon: 500 g
4
Carefully remove the skin from the hot smoked pink salmon, remove the bones, and tear into large pieces.
- Hot-smoked pink salmon: 300 g
5
Remove the skin from the lightly salted salmon and cut it into medium pieces.
- Lightly salted salmon: 150 g
6
If very thick, peel the salted cucumbers and cut them into small cubes.
- Pickled cucumbers: 4 pieces
7
Slightly crush the olives with the flat side of a knife, remove the pits, and cut the olives in half. Chop exactly half of the capers.
- Kalamata olives: 400 g
- Capers: 50 g
8
Heat clarified butter in a pot and sauté finely chopped onion until golden.
- Clarified butter (ghee): 1 tablespoon
- Onion: 1 head
9
Add pickles to the onion and cook for 5 minutes. Then add chopped capers, tomato paste, and crushed tomatoes, mix, and simmer for 3 minutes.
- Pickled cucumbers: 4 pieces
- Capers: 50 g
- Tomato paste: 70 g
- Chopped tomatoes in their own juice: 200 g
10
Add pieces of fresh fish to the stewed vegetables in the pot and cook everything together over medium heat for 2 minutes, stirring.
- Chum salmon: 500 g
11
Then pour in the broth and a little liquid from the salted capers. Bring to a boil and simmer for 3 minutes on low heat.
- Fish stock: 2000 ml
- Capers: 50 g
12
Place pieces of smoked and lightly salted fish, olives, and remaining whole capers in a pot. Add cucumber brine, season with black pepper to taste, and salt if needed. Cook over medium heat for 5 minutes.
- Hot-smoked pink salmon: 300 g
- Lightly salted salmon: 150 g
- Kalamata olives: 400 g
- Capers: 50 g
- Pickle brine: 1 glass
- Ground black pepper: to taste
13
Remove from heat, sprinkle with finely chopped dill, and let it sit covered for 5 minutes. Serve with lemon cut into wedges.
- Dill: to taste
- Lemon: 1 piece
