Solyanka - a popular traditional dish of Russian cuisine - is a thick soup filling type, cooked on a steep broth with the addition of a variety of ingredients, usually fish, meat and meat products, salted or pickled mushrooms, pickled cucumbers, capers, olives, lemon, etc. Also, dry spices, onions, carrots, garlic, fragrant roots and herbs (dill, parsley, etc.) are used in the preparation of saltworts.
There are three types of saltchip recipes: meat solyanka (or saltwort with sausage ), mushroom and fish.
In the saltwort fish teams put raw, smoked and / or salted, dried fish of various varieties.
Especially delicious fish salads are obtained from salmon and other salmon fish species. Of course, whenever possible, it is better to use wild fish, and not grown in ponds in an industrial way.
Recipe for salted fish salmon (or pink salmon) - recipe
Ingredients:
- Salmon (or pink salmon) - about 1200 g;
- dark pitted olives - 15 pcs .;
- pitted olives light - 15 pcs .;
- onion - 2 pcs .;
- pepper sweet red - 1-2 pcs .;
- pepper spicy red - 0,5-1 pcs .;
- carrots - 1 piece;
- tomatoes red ripe - 4 pcs .;
- garlic - 2-4 cloves;
- vegetable oil (or natural creamy) - 4 tbsp. spoons;
- bay leaves - 4-5 pcs .;
- seeds of pepper of different kinds - 5-8 pieces;
- lemon - 1 piece;
- greens of cilantro, dill and parsley;
- salt.
Preparation
We will clean the fish from scales, gut, remove the gills and divide into fillets. We will thoroughly wash everything. Head, skin, ridge with bones and fins we put in a soup pot. Fill the fish with cold water (about 3 liters) and bring it to a boil. Gently remove the foam and reduce the heat. Add to the pan a peeled bulb, carrots cut into large cubes, parsley roots, peppercorns and bay leaf. Cook for 30-40 minutes, continuing to remove the foam. Broth filter, the rest is thrown away.
We cut the second onion into thin half-rings and pass it in a separate frying pan in oil until the color changes. Add the sweet pepper, cut into short straws, hot pepper, chopped as small as possible, and olives, cut into rings. Fry, stirring, for 5 minutes. Add the tomatoes, sliced, and simmer for another 5 minutes on low heat.
Fish fillets cut small pieces, put them in soup along with the pasturing and cook for 5-8 minutes. Prisalivaem to taste. We pour out the ready-made solyanka into plates or soup cups, season with chopped garlic and greens. In each serving we put on a slice of lemon. You can add a spoonful of natural sour cream.
To such soup it is good to serve chilled vodka, gin or light table wines.
Fish soup with light sturgeon
Ingredients:
- any fish sturgeon, or salmon - about 1200 g;
- onion - 2 pcs .;
- dark pitted olives - 15 pcs .;
- pitted olives light - 15 pcs .;
- rice pure long grain - 2-3 tbsp. spoons;
- young potatoes light oblong - 3-4 pcs. small size;
- capers canned - 2-4 st. spoons;
- roots of parsley - 1-2 pieces;
- bay leaves - 4-5 pcs .;
- vegetable oil - 4 tbsp. spoons;
- pepper peas - 5-8 pieces;
- black pepper powder;
- garlic - 2-4 cloves;
- lemon - 1 piece;
- greens (parsley, coriander, basil and rosemary);
- salt.
Preparation
We will wash potatoes, but we do not clean them.
We'll make fish. Head, tail and fins are placed in a saucepan, filled with cold water and cooked (40 minutes) with the addition of the onion (whole), the roots of parsley, pepper peas and bay leaf. Broth the strain, the rest is thrown out.
In a frying pan, fry the onion, chopped in thin half rings, in vegetable oil until the color changes. We will add olives, cut into rings, and capers. Passer, stirring, for 5-8 minutes on low heat.
Each potato is cut (4 pieces along a criss-cross) and put into broth together with rice. Cook for 5 minutes after boiling, then add the contents of the frying pan and the fish, cut into slices, convenient for eating. We cook another 5-8
Under such an exquisite dish you can serve vodka, gin, bitter tincture or light table wine.
You can cook a tasty hodgepodge of canned fish. In this version, the set of all the components except fish and the manipulation with them look about the same, only the fish, preserved in oil, is put into the soup 3 minutes before it is ready.