Moscow-style solyanka
Description
The recipe won't take much time. To make the Moscow-style solyanka richer, use fish heads and tails in addition to the fillet. You can use any type of fish for the solyanka. Preparation: Prepare the fish fillet, cut it into small pieces, and simmer. Peel the cucumbers and simmer them with tomato purée and butter. Finely chop the onion. Heat butter in a saucepan, add the onion, and sauté until golden. Add flour, fish broth, and pickle brine. Stir thoroughly and bring to a boil. Add chopped mushrooms, capers, pitted olives, bay leaf, and black peppercorns. Bring to a boil again. Add the fish pieces and cucumbers, then simmer over low heat until the fish is cooked. The solyanka should have a slightly reddish color. Place fish pieces into serving bowls, pour the soup over them, and add a slice of lemon, chopped parsley or dill, and olives to each bowl. The solyanka can also be served with fish-filled open-faced buns. Serve the soup hot.