ReceptnaptárFish solyanka (rybnaya solyanka)
Fish solyanka is a tangy, salty, intense Russian soup with pickles, capers and olives. The sour sauce base brings out the clean taste of the fish. It is worthy of a festive table.
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Method
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- Soften the onion in butter, stir in the tomato paste and fry for 2 minutes.
- Dice the pickles, add and simmer for 3 minutes.
- Pour in the stock, add the bay leaf and cook for 10 minutes.
- Cube the fish, add to the soup and cook for 8 minutes.
- Add the capers and olives, season with salt and pepper.
- Serve with lemon slices, sour cream and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pickle brine can also be used to season it.
- It rarely needs salt, as pickles and olives are salty.
- Two kinds of fish give a richer taste.
Frequently asked questions
How does it differ from meat solyanka?
This one is made from fish and is milder; the meat one with smoked meats is stronger.
How long does it keep?
2 days in the fridge.
Similar recipes
- Solyanka (sour smoked meat soup) · Russian
- Filet de merlan meunière (whiting fillet meunière) · French
- Ukha (Russian fish soup) · Russian
- Jellied fish (zalivnoye iz ryby) · Russian
- Seelachsfilet mit Senfsoße (white fish fillet with mustard sauce) · German
- Bacalhau à Gomes de Sá (Portuguese salt cod and potato casserole) · Spanish & Portuguese
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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