Assorted fish solyanka
Description
The recipe won't take much time. Want to find out? Serve it on plates and enjoy.
Instructions
- 1
Step 1
Boil the crayfish in salted water until cooked (10 minutes from the time the water starts boiling). Remove the shells.
- 2
Step 2
Thoroughly clean the crayfish tails from the insides. Gut the fish and cut it into pieces. Put everything, including the fish head, into a pot. Add peeled parsley root and carrot. Pour in water and cook for an hour.
- 3
Step 3
While the broth is cooking, peel the onion, slice it into rings, and sauté in butter. Chop the tomatoes and add them to the onion. You can also add a few tablespoons of tomato paste if desired, to enhance the tanginess of the solyanka.
- 4
Step 4
Peel the cucumbers and cut them into thin strips. Open the mushroom jar and drain the water. If the mushrooms are large, cut each one into four pieces. If they are small, you can use them whole.
- 5
Step 5
Remove the fish and crayfish from the prepared broth. Strain the liquid through cheesecloth or a fine sieve to remove carp bones. Pour a glass of cabbage brine into the broth. Place everything back on the stove to boil again.
- 6
Step 6
Now add the sautéed onions with tomatoes, cucumbers, mushrooms, sliced olives, and crayfish tails to the boiling broth, along with salmon fillet cut into pieces. Simmer the solyanka for fifteen minutes until the salmon is fully cooked. Finally, generously sprinkle with parsley.