Solyanka with salmon
4 servings
70 minutes
Salmon solyanka is an exquisite version of the traditional Russian soup that combines rich sea flavors with the spicy notes of classic solyanka. Originating as a dish for gourmets, it unites the freshness of salmon, the richness of fish broth, and the salty spice of olives, capers, and pickles. The subtle aromatic nuances of bay leaf and black pepper make this soup particularly warming. Served hot with a slice of lemon and fresh dill, its delicate texture pairs perfectly with a shot of icy vodka, traditionally accompanying Russian feasts. Salmon solyanka is a gastronomic journey that reveals the depth of flavors in Russian cuisine.
1
To make fish broth: thoroughly wash the fish head, clean the celery root, 1 carrot, and 1 onion. Pour everything with cold water, add bay leaf and black peppercorns. Bring to a boil and cook for about 30-40 minutes.
- Salmon (red fish) heads and trimmings: 300 g
- Celeriac: 100 g
- Carrot: 3 pieces
- Onion: 3 heads
- Bay leaf: 3 pieces
- Black peppercorns: 5 piece
2
Prepare a dressing for the soup. Finely chop the onion and carrot. Sauté in a heated pan with olive oil. Add a tablespoon of flour, then some fish broth. Stir, add olives, capers, chopped pickles, and remove from heat.
- Onion: 3 heads
- Carrot: 3 pieces
- Olive oil: 30 ml
- Pitted black olives: 15 pieces
- Pitted olives: 15 pieces
- Pickled capers: 2 tablespoons
- Pickled cucumbers: 2 pieces
3
Strain the prepared fish broth through cheesecloth. Combine with the seasoning, bring to a boil, and simmer on low heat for 10-15 minutes.
4
Cut the salmon into portion pieces, add to the broth, and cook with the lid closed for 5-10 minutes.
- Atlantic salmon: 500 g
5
Serve the solyanka piping hot, with a slice of lemon and sprinkled with chopped dill. Don't forget the fogged glass of Moscow vodka.
- Lemon: 1 piece
- Dill: 1 bunch
