Fish solyanka from pink salmon
Description
A hearty and aromatic soup. When cooking the broth, you can add heads and backbones from other fish to make the solyanka richer and more flavorful. If desired, serve with a slice of lemon, which will make the fish flavor milder. For solyanka, it's best to use salted and sour pickles, not marinated ones. If desired, you can add a little pickle brine to the solyanka. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making salmon solyanka.
- 2
Step 2
Place the pink salmon, peeled carrots, and one small onion into a saucepan, and season with salt. Simmer over low heat for 30 minutes. Strain the fish broth, then remove bones and skin from the salmon, and break the fish into pieces.
- 3
Step 3
Peel the potatoes, cut them into thick strips, and place them in the broth.
- 4
Step 4
Add the olives and cook everything over medium heat for 15 minutes after boiling.
- 5
Step 5
Cut the onion into half-rings and fry in vegetable oil for 7 minutes until soft.
- 6
Step 6
Add tomato paste to the sautéed onions.
- 7
Step 7
Cut the pickled cucumbers into thin strips or grate them coarsely. Place the cucumbers in a pan with the onion and tomato paste, and mix well. Simmer over medium heat for 10 minutes, stirring occasionally.
- 8
Step 8
Add the tomato mixture to the pot with the cooked potatoes and mix.
- 9
Step 9
Add the deboned pink salmon, bay leaf, and simmer for another 5 minutes on low heat after boiling.
- 10
Step 10
Add sugar to the solyanka, season with salt and pepper, and add the chopped herbs. Remove from heat, let stand for 10 minutes, and serve.
- 11
Step 11
The soup is ready. Serve hot.