Fish Solyanka

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Along with fresh perch, you can add pike to this solyanka, and substitute lightly salted salmon with trout or any sturgeon fish.

Ingredients

Sea Bass - 17.6 oz
Perch - 1 piece
Lightly Salted Red Fish - 17.6 oz
Onion - 2 heads
Vegetable Oil - 2 spoons
Pickled Cauliflower - 3 pieces
Cucumber Brine - 1 glass
Bay leaf - 3 pieces
Lemon - 1 piece
Olives stuffed with lemon - 1 can
Capers - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the fresh fish using a sharp knife: cut off the heads and tails, carefully remove neat pieces of fillet from the bones, and set them aside. Place the tails, bones, and heads of the fresh fish into a deep five-liter pot and cover with three liters of water.

Step 2

Bring the water to a boil and simmer the broth, carefully skimming the foam off the surface. Then strain it and transfer to a clean, deep pot — and bring it to a boil again.

Step 3

Pour the cucumber brine into a small saucepan and bring it to a boil, then strain it through a fine sieve into the fish broth. Peel the pickles and chop them finely.

Step 4

In a small frying pan, sauté two chopped onions in oil until soft, season with salt and pepper, and add to the pot along with the broth. Next, add the chopped pickles to the same pot.

Step 5

Remove the bones and skin from the fresh fish and cut the meat into small cubes. Also, debone the lightly salted salmon and cut it into cubes of the same size.

Step 6

Add the fresh fish along with the salmon to the boiling broth. Cook over medium heat, allowing the soup to simmer gently for thirty to forty minutes.

Step 7

Add olives and pickled capers along with their brine to the soup. Gently stir the soup, cook for another minute, and then remove the pot from the heat. Slice the lemon into thin rounds.