Don Cossack Solyanka

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Don Cossack Solyanka

Ingredients

Fillet of Sturgeon - 3.5 oz
Fillet of Sturgeon - 3.5 oz
Parsley - 0.5 oz
Carrot - 0.7 oz
Onion - 1.4 oz
Pickles - 1.1 oz
Capers - 0.4 oz
Olives stuffed with lemon - 0.7 oz
Tomatoes - 1.4 oz
Butter - 0.4 oz
Tomato Puree - 0.9 oz
Lemon - 1 piece
Bay leaf - to taste
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste
Pitted olives - 0.4 oz

Step by Step guide

Step 1

Cut the sturgeon fish heads into several large pieces, rinse well, and boil in slightly salted water for one hour. Then remove the heads from the pot, cool them, and separate the flesh from the cartilage, removing the bony plates. Set the flesh aside in a separate bowl — you will need it later. Place the cartilage back into the broth and continue to boil until ready.

Step 2

Rinse the sturgeon fillet, clean it, separate the fillet from the skin and bones, and cut it into large pieces. Then cook the fish until ready in a separate pot. Remove the fish from the broth (do not discard the broth!), cool it, and set it aside for a while.

Step 3

Rinse the parsley root, onion, and carrot, dry them, and cut into thin strips. Melt the butter in a pan and sauté the roots and onion until soft.

Step 4

Peel the pickles, cut them lengthwise, remove the seeds, and cut into strips.

Step 5

Combine the fish broth and the broth in which you boiled the heads, and bring to a boil. Add the sautéed vegetables, pickles, capers, and spices to the boiling broth, salt if necessary, and cook for 5–10 minutes.

Step 6

Then add the fish, the flesh of the heads, tomato puree, pitted olives, a slice of lemon, and sliced tomatoes to the pot and cook for another 5–10 minutes.