Vegetarian solyanka
Description
The soup is easy and quick to prepare. Amazingly, there are many variations,
Instructions
- 1
Step 1
1. The ideal fish to use in a meatless solyanka recipe is red fish (in this case, salmon). Wash the fish thoroughly, carefully remove the fillets (set them aside in the refrigerator for now), and place the remaining parts into a large pot, covering them with water.
- 2
Step 2
2. Bring to a boil, then reduce the heat to medium. Be sure to skim off any foam that forms with a skimmer.
- 3
Step 3
3. Meanwhile, peel the vegetables. You can use many more different vegetables and spices if desired, to make the flavor richer. Add onion, carrot, bay leaf, and allspice to the clear broth.
- 4
Step 4
4. Simmer over low heat for at least one hour. Next, it is very important to strain the broth to make it completely clear. A sieve or cheesecloth is convenient to use for this purpose.
- 5
Step 5
5. Heat a little vegetable oil in a frying pan. Peel and thinly slice an onion. Sauté until translucent over medium heat.
- 6
Step 6
6. Peel the tomatoes (you can also use ready-made tomato), add them to the onion. Add the capers, then gently mix everything and simmer over medium heat for 3–5 minutes.
- 7
Step 7
7. Carefully transfer the sautéed vegetables into a saucepan with the broth. After boiling, season with salt to taste and cook for about 10 minutes.
- 8
Step 8
8. This time is enough to wash the fillet and cut it into medium pieces.
- 9
Step 9
9. The final step is to add the fish to the pot and simmer for about 5–7 minutes. Then remove from heat. The meatless solyanka is almost ready. Add olives to the pot, and when serving, garnish with lemon.