Classic fish solyanka

Fish solyanka is an interesting and very tasty version of the classic solyanka. The soup is quite simple to prepare, so everyone can please themselves with such a wonderful first course. In our article we will talk specifically about fish solyanka, of which, however, there are more than one or two species.

Classic recipe for fish soup at home

The classic recipe is quite complex and will take much more than one day to prepare. Therefore, we offer you an edited recipe that will suit the modern rhythm of life. The soup turns out very appetizing, with a bright fishy taste.

1. 
   How to prepare fish solyanka according to the classic recipe at home? Coarsely chop the carrots and onions and fry them in a dry frying pan for about 3 minutes. We gut and wash the small fish and place them in cold water along with the vegetables. When the broth boils, remove the foam, add spices and salt and leave to cook for another 7 minutes.
2. 
   Strain the broth.
3. 
   Cut the fish fillet into medium pieces, the onion into cubes, and the cucumbers into strips. Fry the onion in butter, add a little broth and tomato paste to the frying pan. Stir until smooth and simmer for another 5 minutes.
4. 
   Pour the remaining broth into a saucepan, add chopped fish fillets, capers and olives. Add pepper and salt to taste. Add pickled cucumbers.
5. 
   Add onion and tomato paste to the broth. Mix thoroughly.
6. 
   Boil the resulting soup for about 10 minutes. Immediately before serving, sprinkle the hodgepodge with lemon juice and add herbs. Bon appetit!

How to prepare a delicious fish soup from trout?

Another variation of fish solyanka is trout solyanka. The fat content of the fish is absorbed by the olives and cucumbers, and therefore the taste comes out pleasant and very rich.

Cooking time: 80 minutes.

Cooking time: 45 min.

Servings – 4.

Ingredients:

• Water – 3.5 l.
• Trout – 1.3 kg.
• Tomato paste – 25 gr.
• Leeks – 0.5 pcs.
• Onions – 2 pcs.
• Roots – 1 pc.
• Canned cucumber – 3-4 pcs.
• Allspice – 2 pcs.
• Black olives - to taste
• Green olives - to taste
• Ground black pepper - to taste
• Lemon - to taste
• Salt - to taste.
• Bay leaf - to taste
• Greens - to taste

Cooking process:

1. Place the fins, tail and head of the trout into the pan.

2. Pour water into the pan and set the broth to simmer.

3.Add roots, black and allspice, one onion, bay leaf and dry herbs to the broth. Add some salt and cook it over low heat for 40 minutes.

4. Select the belly and trout trimmings.

5. When the broth is cooked, strain it.

6. Place the selected parts of the trout in a separate pan.

7. Pour broth over the fish and cook over medium heat for about 20 minutes.

8. Cut the cucumbers and simmer them in brine.

9. Fry both types of onions in oil.

10. To ensure that fish oil is absorbed, we use lemon and olives. We will also need cucumbers and tomato paste.

11. Add tomato paste to the fried onions. Salt to taste.

12. Mix thoroughly and continue simmering for a few more minutes.

13. Slice the olives and lemon.

14. We catch the trout from the broth and remove the bones from the fillet.

15. Add onions with pasta, olives and cucumbers to the broth. Bring it to a boil.

16. Place the trout fillet into the soup. Cover it with a lid and remove from the stove.

17. Solyanka is ready. To serve, use lemon slices. Bon appetit!

Step-by-step recipe for making fish soup from salmon

Salmon is also great for making solyanka. The soup turns out aromatic and rich. This dish will be ideal after busy holidays or during the cold season.

Cooking time: 90 minutes.

Cooking time: 70 min.

Servings – 4.

Ingredients:

• Water – 3.5 l.
• Salmon – 1.2 kg.
• Vegetable oil – 40 ml.
• Capers – 40 gr.
• Carrots – 150 gr.
• Tomatoes – 500 gr.
• Onions – 3 pcs.
• Pitted olives – 100 gr.
• Allspice – 5 pcs.
• Bay leaf – 1 pc.
• Salt – 1.5 tsp.
• Lemon – 1 pc.
• Greens - to taste

Cooking process:

1. Separate the fish fillet from the bones, skin and fins. Place everything except the fillet into the pan.

2.Pour water over the fish and bring it to a boil over high heat. We remove the foam until it stops forming.

3. Add spices and peeled vegetables to the broth. Reduce the heat and cook the broth for another hour.

4. Strain the broth.

5. Cut the onion into half rings and saute it in oil until it becomes transparent.

6. Peel the tomatoes and cut them into small cubes. Add them to the pan along with the capers. Cook all ingredients over moderate heat for another 5 minutes.

7. Cut the fish fillet into cubes.

8. Transfer the vegetables from the frying pan to the broth, bring it to a boil and cook for 15 minutes, then add the fillet and cook for another 5 minutes. Salt to taste.

9. Add olives to the soup and turn off the heat. When serving, place a slice of lemon and herbs on a plate. Bon appetit!

Hearty and aromatic hodgepodge of canned fish at home

This recipe describes a canned solyanka with olives, capers and pickles. We use canned pink salmon and tuna, but you can use any canned fish to taste.

Cooking time: 60 minutes.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Water – 3 l.
• Canned pink salmon – 200 gr.
• Canned tuna – 150 gr.
• Potatoes – 300 gr.
• Pickled cucumbers – 300 gr.
• Olives – 150 gr.
• Brine – 300 ml.
• Capers – 30 gr.
• Tomatoes in their own juice – 400 gr.
• Onions – 300 gr.
• Vegetable oil – 30 ml.
• Lemon juice – 10 ml.
• Sugar - to taste
• Salt - to taste
• Pepper - to taste

Cooking process:

1. Remove bones from canned fish and break the fish with a fork.

2. Cut the onion into strips. Cut the potatoes into cubes and cut the olives into 4 parts. Cut the cucumbers into half rings.

3. Place pickled cucumbers in a saucepan and fill them with brine.Place on moderate heat and simmer until soft.

4. Fry the onion in vegetable oil until golden brown. Add tomatoes and sugar to it. Simmer everything together until the onion becomes soft.

5. Pour cold water into the pan, put the potatoes in it and place the pan on moderate heat. Cook the potatoes until soft, then add the cucumbers and sautéed onions. We also add fish and capers to the water. Cook for about 5 minutes. Add lemon juice, pepper and salt.

6. Let the soup brew and serve with sour cream and herbs. Bon appetit!

How to prepare a delicious fish soup from sturgeon?

Exquisite sturgeon soup, healthy and tasty, which is quite easy to prepare. Fish broth goes perfectly with pickles and olives, and lemon juice will pleasantly highlight the pronounced fish taste.

Cooking time: 75 minutes.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Water – 1 l.
• Sturgeon – 500 gr.
• Olives – 12 pcs.
• Pickled cucumbers – 2 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Vegetable oil – 4 tsp.
• Lemon – 30 gr.
• Tomato paste – 4 tsp.
• Bay leaf – 2 pcs.
• Greens - to taste
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

1. Defrost the fish if necessary.

2. Fill the fish with water and add herbs. Boil the broth, periodically removing the foam until its formation stops.

3. Dissolve the onion into pieces.

4. Shred the carrots.

5. Heat the oil in a frying pan and put onions and carrots on it. When the onion becomes transparent, add tomato paste to the mixture and fry for about a minute. After this, add a couple of tablespoons of water.

6. Remove the fish from the finished broth and separate the fillets from the bones. We divide it into pieces.

7.Finely chop the cucumbers and boil them a little, and then add them to the broth.

8. To taste, cut the olives into pieces or leave them whole.

9. Add fillet, onions and carrots to the broth. Cook it for a few minutes, then add cucumbers and bay leaves to the pan. Salt and pepper to taste. Add olives to the almost finished soup. Bon appetit!

A simple and tasty recipe for a hodgepodge of different fish

This recipe uses several types of fish, which makes its taste much more interesting. The dish itself is quite simple and does not require any special skills, and at the same time it turns out nourishing, tasty and beautiful.

Cooking time: 80 minutes.

Cooking time: 25 min.

Servings – 3.

Ingredients:

• Water – 1.5 l.
• Perch – ½ pcs.
• Sea bass – 250 gr.
• Lightly salted salmon – 250 gr.
• Capers – 3 tbsp.
• Vegetable oil – 2 tsp.
• Onions – 1 pc.
• Pickled cucumbers – 1.5 pcs.
• Brine – 5 tbsp.
• Lemon – ½ pc.
• Bay leaf – 1 pc.
• Olives – ½ jar
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

1. Cut up fresh fish. Place the bones, heads and tails in a saucepan and fill with cold water.

2. Bring the water to a boil and cook the broth, skimming the foam from the surface. Strain the broth and pour it into a clean saucepan, in which we bring it to a boil again.

3. Pour the brine into the saucepan and bring to a boil, and then strain into the broth. Peel the cucumbers and chop finely.

4. Fry the onion in oil until it becomes soft. Salt and pepper it and add to the broth. We also add cucumbers there.

5. Cut the fish fillet into small cubes.

6. Throw the fish into the boiling broth and cook over moderate heat for about half an hour.

7. Add capers, olives and brine to the soup.Stir the soup, cook for a few more minutes and remove from heat.

8. Decorate the finished hodgepodge with a slice of lemon before serving. Bon appetit!

Fish solyanka with sauerkraut as a second course

This hodgepodge is cooked in a frying pan and therefore resembles a salad rather than a soup. In addition to fish and the usual olives with capers and cucumbers, the recipe includes sauerkraut and pickled mushrooms, so the taste is very rich.

Cooking time: 80 minutes.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Boiled fish – 300 gr.
• Sauerkraut – 2 tbsp.
• Marinated mushrooms – 2 tbsp.
• Butter – 2 tbsp.
• Onions – 1 pc.
• Cream – 1 tbsp.
• Wheat flour – ½ tbsp.
• Pickled cucumbers – 2 pcs.
• Crackers – 2 tbsp.
• Lemon – ½ pc.
• Shrimp – 10 pcs.
• Sugar - to taste
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Cut the onion into cubes and fry until transparent.

2. Shred the sauerkraut and add it to the onion. Also add flour, salt, pepper and sugar and simmer for an hour.

3. Mix sliced ​​boiled fish with capers. Chop the pickled mushrooms and add them to the fish.

4. Grease a frying pan with butter and put half of the sauerkraut on it. Place fish with mushrooms and capers on top of it. Cover the fish with the remaining cabbage.

5. Sprinkle the cabbage with croutons on top and lightly spray with oil. Bake in the oven for about 15 minutes.

6. Cut pickled cucumbers into slices. We put them on the hodgepodge. We also decorate it with capers, pickled mushrooms, shrimp and lemon slices. Bon appetit!

Incredibly tasty and aromatic fish solyanka with pink salmon

This hodgepodge includes both perch and pink salmon with catfish, which makes the taste of the fish extremely varied.In general, this recipe is not very different from the classic version of solyanka, but is perfect for those who like to experiment with already favorite dishes.

Cooking time: 60 minutes.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Water – 1.5 l.
• Sea bass – 1 pc.
• Catfish – 1 pc.
• Pink salmon fillet – 300 g.
• Olives – ½ can
• Pickled cucumbers – 5 pcs.
• Tomato paste – 3 tbsp.
• Onions – 1 pc.
• Capers – 2 tbsp.
• Lemon – 1 pc.
• Vegetable oil – 2 tbsp.
• Greens - to taste

Cooking process:

1. Clean the fish, put it in a pan and fill it with cold water. Cook the broth until the fish is ready. We take it out and let it cool.

2. Strain the broth.

3. Peel the onion and cut into strips.

4. We also cut the pickled cucumbers into strips.

5. Pour vegetable oil into a frying pan and put onion on it. Fry it until golden brown.

6. Add cucumbers to the onions and fry together for about 5 minutes.

7. Add tomato paste to the frying pan, mix all the ingredients and simmer everything together.

8. We disassemble the fish, separating the fillets from the bones.

9. Place the vile into the boiling broth. Add onions with cucumbers, capers and bay leaves and bring everything to a boil. Pour the liquid from the olives into the broth. Add greens to the finished soup.

10. Serve hodgepodge with olives and lemon. Bon appetit!