Main Page
Soups
Seaweed fish soup with egg

Fish Solyanka Soup with Seaweed and Egg

A lightened-up fish solyanka — a soup fit for a king, hearty and delicious! I once got to try a fish solyanka at a restaurant. I was intrigued by how simple yet extraordinary it tasted. I learned the recipe from a friend who worked there. And even though it's very easy to make, the flavor is superb. (Solyanka is a classic tangy Russian soup.)

Daria ☼

Recipe author

Composition / ingredients

Servings:

Water

1.5

Fish (saltwater, lean)

Pickles (medium)

Rice

0.3

Eggs

Soy sauce

Dried spices

Seaweed

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

19 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:

Here's one way to make this dish. Finely chop the onion and marinate it with spices in the soy sauce. Boil the rice until medium-soft, add the fish fillet, and keep cooking until done. After that, drain the liquid from the seaweed, squeeze it out, and add it to the soup. Next, lift the onion out of the marinade and add it to the soup as well. Whisk the egg in a separate bowl, then pour it into the pot while stirring quickly. Once that's done, take the pot off the heat so the onion stays a little crisp and doesn't overcook. The dish is ready to serve! Fish solyanka can be served hot or chilled. Enjoy!