Solyanka has always been very popular in Russia. For the preparation of fish hodgepodge, it is advisable to purchase several different varieties of seafood and fish. In any case, this soup is a wonderful addition to the traditional menu.
It is necessary
- - 725 g pink salmon;
- - 135 g of pickled cucumbers;
- - 95 g lemons;
- - 365 g of potatoes;
- - 215 g of onions;
- - 135 g of carrots;
- - 15 g of garlic;
- - 55 g of rice;
- - 22 capers;
- - 3 bay leaves;
- - 65 ml of vegetable oil;
- - salt, peppercorns.
Instructions
Step 1
Defrost pink salmon, rinse, cut off tail and fins, remove gills. Put fish in a pot of water and put on fire. As soon as the water boils, it must be drained.
Step 2
Then pour cold water into the pot again, bring it to a boil again and continue to cook the fish over low heat for about 25 minutes.
Step 3
After that, remove the fish from the broth and remove the bones, cut into small pieces. Strain the fish broth.
Step 4
Peel the onion, wash and chop finely. Wash carrots, peel, rub on a coarse grater. Peel and chop the garlic.
Step 5
Heat vegetable oil in a frying pan, fry chopped garlic in it first. Then add onions to it and continue to fry for a while. Then transfer the carrots to a skillet and cook over low heat for about 15 minutes.
Step 6
Peel the potatoes, cut into cubes and place in the fish broth. Rinse the rice and add it to a saucepan with broth, and then transfer the fried vegetables into it.
Step 7
Chop pickled cucumbers and put in broth. A few minutes before cooking, add capers, bay leaves and peppercorns to the soup.
Step 8
Dip the lemon in boiling water for one minute, then dry, cut thinly and also add to the fish soup. Continue cooking for about 15 minutes.
