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Traditional Russian Solyanka


Clean and gut the fish, remove gills and cut the fillet.
Pour water to cover the heads, bones and skin of the fish, add onion cut into 4 pieces, bayberry and bay leaf. Add the dill stalks, bring the water to a boil, remove the foam and cook on low heat for 30 minutes. Sift the broth.
Melt butter and fry finely chopped onion on medium heat constantly stirring until transparent.
Add a tablespoon of flour, fry for one minute, add the tomato paste and fry for another minute.
Pour a ladle of broth, stir properly, then add the rest of the broth, pickled cucumbers (peeled and cut into small cubes), finely chopped capers and ​​olives sliced slightly larger.
Squeeze 1/2 lemon into the broth, add fillet cut into cubes and cook for 10 minutes under the lid.
Add finely minced dill greens (save some twigs for decoration), season with pepper to taste and remove the pan with soup from heat.
Serve solyanka with thin slices of lemon and dill.


For broth:
  • 1-1,5 kg of fish with bones and skin
  • 2 liters of water
  • 1 onion
  • 1/4 teaspoons of bayberry
  • 1 bay leaf
for soup:
  • 1 onion
  • butter
  • 1 tablespoons of flour
  • 3-4 Russian style pickled cucumbers
  • 1 tablespoons of capers
  • 1 lemon
  • 16 olives
  • several branches of dill
  • 1 complete tablespoon of tomato paste
  • black pepper