Cossack-style solyanka
Description
A hearty and aromatic soup. Every town in the Cossack region has its own version of solyanka. I particularly love the fish version—rich and appetizing. I've slightly deviated from the traditional recipe by using salmon to prepare this Cossack-style solyanka, creating a truly festive dish. However, you can use any other fish you prefer. Optionally, you may add capers. By the way, one of the secrets of Cossack solyanka is the use of salted green tomatoes (yes, green, not red). I serve the solyanka with a sour cream sauce—it's delicious. Serve the soup hot.
Instructions
- 1
Step 1
In a large pot (about 5 liters), simmer the rinsed barley over low heat. Separately, boil the fish head and tail in a small amount of water until cooked. Remove the meat and add it to the porridge, strain the broth, and pour some of it into the barley as well.
- 2
Step 2
Cut the pickled cucumbers and tomatoes into thin strips, slice the onion into quarters or half-rings, and grate the carrots on a coarse grater. Heat a frying pan, pour in sunflower oil, then add the carrots, onion, cucumbers, and tomatoes. For a balanced flavor, all ingredients should be used in equal amounts.
- 3
Step 3
Mix and simmer over medium heat with the lid closed, adding water as needed to prevent the vegetables from burning. While the vegetables are simmering, prepare the sauce: finely chop the parsley, crush the garlic, add sour cream, turmeric, black pepper, and mix thoroughly.
- 4
Step 4
Add olives and capers to the stewed vegetables. Simmer for about 10 minutes. Add tomato paste. Mix well.
- 5
Step 5
Simmer for about 10 minutes. To prevent the vegetables from burning, add a cup of broth.
- 6
Step 6
Combine the cooked vegetables with barley.
- 7
Step 7
Mix, bring to a boil.
- 8
Step 8
Place the fish steaks into the marinade, pressing them down to ensure they are completely submerged.
- 9
Step 9
Bring to a boil, then cover the pot with a lid and simmer over medium heat until the fish is cooked. Add bay leaf, ground pepper, and sea salt to taste. Bring to a boil again, then turn off the heat. Let it steep for about 15 minutes.
- 10
Step 10
Serve the ready Cossack solyanka into bowls, add lemon slices (optional), and serve with the previously prepared sour cream sauce.