Fish solyanka
Description
Perfect for lunch. To make the broth rich and flavorful, it is cooked using fish backbone, head, and tail. The red fish fillet is added 5 minutes before the soup is done to avoid overcooking. Otherwise, the fillet will become tough and tasteless. Here is a very delicious recipe—serve it hot in bowls and enjoy.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients. Remove the skin from the fillet and take out the bones. Wash and peel the vegetables. Mash the sardine with a fork.
- 2
Step 2
2. Place the pollack tail, bay leaf, and allspice in cold water (2 liters), bring to a boil, and skim off the foam. Simmer the broth for 10 minutes, then strain. Remove the fish meat from the tail, chop finely, and add to the broth.
- 3
Step 3
3. Cut the potatoes into small cubes and add them to the broth, cook until done for 20-15 minutes.
- 4
Step 4
4. Finely chop the onion and grate the carrot on a coarse grater. Sauté the vegetables in heated oil until golden brown.
- 5
Step 5
5. Add the processed cheese, grated on a grater, and a few tablespoons of broth. Stir and cook until the cheese has completely dissolved. Then add the sautéed mixture to the broth.
- 6
Step 6
6. Cut the salmon fillet into equal pieces, add them to the soup, and cook for no more than 5 minutes. Add chopped sardine, salt and pepper to taste, mix well.
- 7
Step 7
7. For serving, slice the olives and lemon into rounds. Add finely chopped dill.