Fish solyanka
Description
The soup is simple and quick to prepare. Those accustomed to traditional meat solyanka might find the taste of this dish a bit unusual and strange at first, but don't be in a hurry to push your plate away. From personal experience, I know that after just a couple of spoonfuls, it becomes impossible to stop. I use several types of fish, olives, and pickled cucumbers for cooking. The solyanka turns out rich and hearty, and I serve it with lemon and sour cream. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. First, I prepare the fish broth: I wash the fish carcass (head and bones), place it in a pot, cover with water, and simmer for 25 minutes. Then I remove and discard all the solids, setting the broth aside.
- 2
Step 2
2. I slice the onion into thin half-rings, and the pickled cucumbers into thin strips (julienne).
- 3
Step 3
3. I place the pan on the stove, pour in 2 tablespoons of sunflower oil, and sauté the onion. Then I add the pickled cucumbers and cook for another 5-7 minutes.
- 4
Step 4
4. To the ready-made sauté, add tomato paste, mix and cook for 10 minutes, gradually pouring in cucumber brine, which makes the sauté juicy.
- 5
Step 5
5. Remove the bones and skin from the smoked pink salmon, then cut it into thick strips.
- 6
Step 6
6. I remove the bones from the salmon and mackerel and cut them into large cubes so that the fish flavor is well pronounced.
- 7
Step 7
7. Put the fish broth on the heat, and after it comes to a boil, add all the pieces of fish and cook for 10-15 minutes, then remove them with a slotted spoon and transfer to a plate.
- 8
Step 8
8. For serving the solyanka, I take a small pot and place a small amount of fried onion and pickled cucumber mixture on the bottom.
- 9
Step 9
9. Then I place several pieces of each type of fish.
- 10
Step 10
10. Pour in the hot fish broth, mix the contents of the pot with a spoon, place it in a preheated oven at 180 degrees and keep it there until boiling.
- 11
Step 11
11. Immediately after boiling, I remove the solyanka and add a slice of lemon to it, garnish with sour cream, olives, and fresh herbs, and serve the dish right away.