Solanka with Herring, Tomatoes, and Sweet Bell Peppers
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Solanka with herring, tomatoes, and sweet bell peppers
Ingredients
- Sardines - 0.7 oz
- Herring - 2.8 oz
- Canned Mackerel in Oil - 0.7 oz
- Onion - 1.1 oz
- Pickles - 0.7 oz
- Orange Bell Peppers - 0.5 oz
- Tomatoes - 0.7 oz
- Capers - 0.2 oz
- Tomato Puree - 0.2 oz
- Olives stuffed with lemon - 0.2 oz
- Butter - 0.4 oz
- Lemon - 0.2 pieces
- Chopped Sage Leaves - to taste
- Bay leaf - to taste
- Green peppercorns - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel the onion, finely chop it. Melt 5 g of butter in a pan and sauté the onion for 5 minutes, stirring constantly. Then add the tomato puree to the pan and simmer the onion for another 5–8 minutes.
Step 2
Wash the sweet bell pepper, remove the seeds and stem, and cut it into strips. In another pan, melt the remaining butter and sauté the pepper until soft.
Step 3
Peel the pickles, cut them lengthwise, remove the seeds, and shred them into strips.
Step 4
In a pot, bring 2 liters of water to a boil, add the pepper, onion, pickles, capers, bay leaf, and black peppercorns, season with salt, and cook for 10–15 minutes.
Step 5
Meanwhile, rinse the herring fillet and cut it into small pieces. Soak the salted herring in milk for half an hour, let the excess liquid drain, and cut it into small pieces. Drain the excess oil from the sardines. Wash the tomatoes and cut them into small wedges. Add all the fish and tomatoes to the pot with the soup and cook until the fresh herring is done.
Step 6
Before serving, place a slice of lemon and pitted olives in each bowl, ladle the solanka, and sprinkle with chopped herbs.
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