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Home › Recipes › Traditional Russian Solyanka


Traditional Russian Solyanka

Directions:


1
Clean and gut the fish, remove gills and cut the fillet.
2
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.
3
Melt butter and fry finely chopped onion on medium heat constantly stirring until transparent.
4
Add a tablespoon of flour, fry for one minute, add the tomato paste and fry for another minute.
5
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.
6
Squeeze 1/2 lemon into the broth, add fillet cut into cubes and cook for 10 minutes under the lid.
7
Add finely minced dill greens (save some twigs for decoration), season with pepper to taste and remove the pan with soup from heat.
8
Serve solyanka with thin slices of lemon and dill.


Ingridients:

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