Soup fish solyanka classic

Delicious rich fish hodgepodge is an excellent first course. This is now a hodgepodge is considered a delicacy. And before it was prepared from everything that God will give. And we know not only the meat version of salt pans, but also lean, and, as we see, fish. Yes, there are many variations of classic recipes, and each cook adds something of his own. But there is a basic set of products, without which fish hodgepodge is not a hodgepodge. A hearty soup cooked according to this recipe will appeal to you and your family or guests. Yes, it will take a little tinkering, but it's worth it! There are opinions that sour cream is not put in a hodgepodge, but this is a matter of taste!

wella

Recipe author

Winner of the contest Best Recipe of the Week June 11-17

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Composition / ingredients

Servings:

Fish

250

Water

0.5

Onion

Carrots

Pickles

Olives

Tomato paste

Bay leaf

Salt

to taste

Ground black pepper

to taste

Greenery

Lemons

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 1 g

Fats 40 % 2 g

Carbohydrates 40 % 2 g

26 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
If you have frozen fish and golovizna (red, white fish), defrost it in a slow way. If the fish is not frozen, you will save on cooking time.
Step 2:
Fill the fish with water, add the stalks of greens, and boil the broth. Do not forget to remove the foam, especially in the first 5-10 minutes.
Step 3:
While the broth is cooking, let's make a roast. To do this, first we will dissolve the onion into pieces.
Step 4:
And then we will chop the carrot.
Step 5:
We will send it to a frying pan or saucepan, where the oil is already heated, and onions and carrots. As soon as the onions become transparent and the carrots are soft, pour them with tomato paste – fry for a minute, and then add a little (1-2 tablespoons) of water. The roast for the hodgepodge is ready.
Step 6:
If the broth is ready, take out the fish and, carefully selecting the bones, separate the meat. Let's divide it into pieces.
Step 7:
Prepare cucumbers – they need to be finely chopped and slightly boiled before laying in a saucepan.
Step 8:
Put the olives aside. If desired, they can be cut into circles or whole and put.
Step 9:
And now you can collect solyanka. We will send the fish and roast into the broth. After boiling for a few minutes, put cucumbers and bay leaf in a saucepan. After about five minutes, pepper, salt (if necessary, and you do not have cucumber pickle). A minute before switching off, put the olives. Everything is ready!

And more tips

As a rule, fish soup of this type is prepared from sturgeon breeds, and fillets are taken. But the recipes of the classic solyanka involve the use of both the head, tail, and fins of red and other fish species, in particular, salmon, as well as catfish, sea bass, sterlet, pink salmon, etc. The main thing is the absence of bones.

We must also remember that salted fish and even smoked fish can be added to the hodgepodge. Only they put it already at the end.

To enhance the sharp taste, you can add a little cucumber pickle to taste at the end. Therefore, pickles should be salted, not pickled.

If cucumbers have a thick skin, remove it before slicing and grate on a coarse grater and or thinly chop.

No olives? Take capers, olives, or both.

Potatoes can be put, or you can do without it. Fish and all other ingredients will make this soup thicker. If desired, add potatoes, etc .