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Fish soup classic

Classic Fish Solyanka Soup

A rich, savory fish solyanka makes a wonderful first course. These days solyanka is considered a treat, but it was once made from whatever was on hand. And it isn't only the meat version we know — there are lean ones and, as you'll see here, fish ones too. There are plenty of takes on the classic, and every cook adds a personal touch, but there's a core set of ingredients without which a fish solyanka just isn't a solyanka. This hearty soup will win over your family and guests alike. Yes, it takes a bit of fuss, but it's worth it! Some say you shouldn't add sour cream to solyanka, but that's a matter of taste!

wella

Recipe author

Composition / ingredients

Servings:

Fish

250

Water

0.5

Onion

Carrot

Dill pickle

Black olives

Tomato paste

Bay leaf

Salt

Ground black pepper

Fresh herbs

Lemon

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

Cooking method

Step 1:

If you're working with frozen fish and fish heads (any red or white fish), thaw them slowly. If the fish isn't frozen, you'll save on cooking time.
Step 2:

Cover the fish with water, add the herb stems, and simmer to make a broth. Don't forget to skim off the foam, especially during the first 5–10 minutes.
Step 3:

While the broth cooks, make the sauté. First, chop the onion.
Step 4:

Then shred the carrot.
Step 5:

Add the onion and carrot to a skillet of already-hot oil. Once the onion turns translucent and the carrot softens, stir in the tomato paste and cook for a minute, then add a little water (1–2 tablespoons). The sauté for the solyanka is ready.
Step 6:

Once the broth is ready, lift out the fish, carefully pick out all the bones, and break the meat into pieces.
Step 7:

Prep the pickles: finely chop them and blanch briefly before adding them to the pot.
Step 8:

Set the olives aside. You can slice them into rounds or add them whole.
Step 9:

Now assemble the solyanka. Add the fish and the sauté to the broth. After a few minutes of simmering, add the pickles and bay leaf. About five minutes later, season with pepper and salt (if needed, and if you don't have pickle brine). A minute before turning off the heat, add the olives. It's ready!

A few more tips: this kind of fish soup is usually made from sturgeon fillet, but classic solyanka recipes also call for the heads, tails, and fins of salmon and other fish, as well as catfish, sea bass, sterlet, pink salmon, and so on. The key is that there are no bones. Keep in mind you can also add salted or even smoked fish — but stir those in only at the end. To boost the tangy flavor, splash in a little pickle brine to taste at the end (which is why you want salted, not pickled, cucumbers). If the pickles have thick skins, peel them before slicing, then grate them coarsely or chop them thinly. No olives? Use capers, green olives, or both. Potatoes are optional — the fish and other ingredients give the soup plenty of body — but add some if you like.