Solyanka with sterlet
8 servings
100 minutes
Solyanka with sturgeon is an exquisite dish of Russian cuisine that embodies the traditions of rich and hearty soups. Solyanka is distinguished by its rich flavor, harmoniously combining the tanginess of pickles, the softness of olives, and the brightness of tomato paste. Sturgeon, the royal fish, adds tenderness and a noble taste to the solyanka. This soup is prepared in aromatic fish broth that simmers slowly to reveal all flavor nuances. Onions, sautéed cucumbers, and tomato paste enrich the soup with a dense texture while lemon and sour cream add freshness and softness. Solyanka is served hot, sprinkled with herbs, making it not only delicious but also aesthetically appealing. It is ideal for a festive table where one wants to impress guests with a refined combination of traditional Russian flavors.
1
Prepare the sturgeon. Cut off the head and fins. Use a sharp knife to separate the fillet from both sides of the spine. Place the head, skeleton with remaining flesh, tail, and fins in a pot, cover with water, add salt and put on fire. Simmer the broth for about 1 hour.
- Sterlet: 1150 g
- Water: 3 l
- Salt: to taste
2
Cut the fillet into portion sizes (50–70 g). Add to the broth 10–15 minutes before cooking is finished.
- Sterlet: 1150 g
3
Remove the cooked fillet from the broth and set aside. Strain the broth through a sieve, remove the bones, and set it aside.
- Sterlet: 1150 g
- Water: 3 l
4
Slice the onion into half rings, cucumbers into sticks, and olives into rings.
- Onion: 1800 g
- Barrel-fermented cucumbers: 900 g
- Pitted black olives: 60 g
5
Fry the onion in vegetable oil until transparent.
- Onion: 1800 g
- Vegetable oil: 50 ml
6
In a clean pan, sauté the chopped cucumbers in their own brine for 5-7 minutes without adding oil.
- Barrel-fermented cucumbers: 900 g
7
In a clean pan, sauté the tomato paste for 3-5 minutes to remove excess acidity. The paste should darken slightly and thicken.
- Sour cream: to taste
8
In a clean pot, place fried onions, pickled cucumbers with brine, prepared tomato paste, and olives. Pour in the broth and cook on low heat for 30-40 minutes to bring out all the flavors. Season with salt and pepper.
- Onion: 1800 g
- Barrel-fermented cucumbers: 900 g
- Pitted black olives: 60 g
- Water: 3 l
- Salt: to taste
- Freshly ground black pepper: to taste
9
Pour the solyanka into plates, add sturgeon meat, and garnish with chopped green onions. Serve with sour cream sprinkled with black salt and a slice of lemon.
- Sterlet: 1150 g
- Spring onion: to taste
- Sour cream: to taste
- Kala namak (black salt): pinch
- Lemon: 1 piece