Classic fish solyanka soup

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to cook classic fish solyanka soup? Prepare the necessary ingredients. Typically, this type of fish soup is prepared from sturgeon, but other types of fish can also be used. If you have frozen fish, then defrost it first. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Olives can be replaced with olives or capers. If you wish, you can add potatoes to the soup.

2. STEP 2

   

   Place the fish in a saucepan, add the washed green stalks and cover with water. Place the pan over medium heat and boil the broth. Don’t forget to skim off the foam, especially in the first 5-10 minutes. The article on saucepans, link at the end of the recipe, will help you choose the ideal saucepan for soup.

3. STEP 3

   

   While the broth is cooking, fry it. To do this, peel the onion and cut into small cubes.

4. STEP 4

   

   Wash the carrots, peel and cut into cubes.

5. STEP 5

   

   Heat vegetable oil in a frying pan. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place chopped onions and carrots in a frying pan. As soon as the onion becomes transparent and the carrots are soft, add tomato paste to the vegetables, stir and simmer for about a minute. Add a little (1-2 tbsp) water, stir and turn off the heat. The frying for the hodgepodge is ready.

6. STEP 6

   

   Remove from the finished broth and separate the bones from the meat. Divide the meat into pieces.

7. STEP 7

   

   Finely chop the cucumbers or grate them on a coarse grater. If cucumbers have thick skin, cut it off before slicing.

8. STEP 8

   

   Remove the olives from the jar. They can be cut into circles or sent whole to the soup.

9. STEP 9

   

   Place fish pieces and fried meat into the broth and simmer for a couple of minutes. Add cucumbers and bay leaves to the soup. If desired, pour in the cucumber pickle, add salt and pepper to taste and cook for another 5 minutes. Add olives and turn off heat. The soup is ready. Bon appetit!

Comments on the recipe

tatyanochka2022

18.08.2023

4.5

For the first course I made a classic fish solyanka soup. In order to make the soup thicker, with a rich taste of vegetables, I decided to put potatoes in it, the recipe allowed for this. Taking two potatoes, I cut them into small cubes and set them to cook until half cooked. Then I added pollock to the potatoes, having previously cut the fish into pieces. I fried the onions and carrots until soft, put tomato paste and a little water in a frying pan, simmered for two minutes and put it in the broth. After two minutes, I added grated pickled cucumber, bay leaf and salt, and left the soup to cook for five minutes. Before serving, add a slice of lemon to the plate. It came out very fragrant! The fish and vegetables became soft, the broth was rich with a pleasant sourness. Thank you very much for the recipe!

naniki

18.08.2023

4.8

This is undoubtedly a very tasty hodgepodge, but far from classic. I tried the classic recipe for a long time, but it was too expensive - not this one. It must certainly contain sturgeon in a piece, but here it is: “as Molokhovets stated, solyanka must consist of three varieties of fish. Moreover, one fish (white fish or salmon) must certainly be salted, and the other two must be no less than sturgeon and beluga or whitefish. Such a creation cannot be called cheap, although it was in the book “Cheap Table at Home” that the recipe was published."