Hearty Fish Solyanka Soup

Rich, aromatic, incredibly tasty — lunch with a bang! Classic fish solyanka soup is hearty and nutritious. You and your loved ones will definitely like it with its excellent taste. Prepare and see for yourself!
cook time: 1h 15 min
Ethan Rowley
Hearty Fish Solyanka Soup

Nutrition Facts (per serving)

27
Calories
2g
Fat
2g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 0.5 l
Bay leaf 1 pc
Tomato paste 1 dessert spoon
Carrot 1 pc
Vegetable oil 1 dessert spoon
Salted cucumbers 1 pc
Greenery 5 g
Lemons 15 g
Olives 6 pc
Fish (any parts (heads, tails, fillets) 250 g

Recipe instructions

Step 1

Step 1
How to cook classic fish solyanka soup? Prepare the necessary ingredients. Typically, this type of fish soup is prepared from sturgeon, but other types of fish can also be used. If you have frozen fish, then defrost it first. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Olives can be replaced with olives or capers. If you wish, you can add potatoes to the soup.

Step 2

Step 2
Place the fish in a saucepan, add the washed green stems and cover with water. Place the pan over medium heat and cook the broth. Do not forget to remove the foam, especially in the first 5-10 minutes. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

Step 3

Step 3
While the broth is cooking, fry it. To do this, peel the onion and cut into small cubes.

Step 4

Step 4
Wash the carrots, peel and cut into cubes.

Step 5

Step 5
Heat vegetable oil in a frying pan. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place chopped onions and carrots in a frying pan. As soon as the onion becomes transparent and the carrots are soft, add tomato paste to the vegetables, stir and simmer for about a minute. Add a little (1-2 tbsp) water, stir and turn off the heat. The frying for the hodgepodge is ready.

Step 6

Step 6
Remove the fish from the finished broth and separate the bones from the meat. Divide the meat into pieces.

Step 7

Step 7
Finely chop the cucumbers or grate them on a coarse grater. If cucumbers have thick skin, cut it off before slicing.

Step 8

Step 8
Remove the olives from the jar. They can be cut into circles or sent whole to the soup.

Step 9

Step 9
Place fish pieces and fried meat into the broth and simmer for a couple of minutes. Add cucumbers and bay leaves to the soup. If desired, pour in the cucumber pickle, add salt and pepper to taste and cook for another 5 minutes. Add olives and turn off heat. The soup is ready. Bon appetit!

Additional rubrics

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