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Pink salmon fish hodgepodge

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462
Kitchen Russian
Calorie content 40.8 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4.9 gr.
Fats * 3.4 gr.
Carbohydrates* 5.7 g
* per 100 gr. product
Pink salmon fish hodgepodge
Content

Pink salmon is the most readily available of all types of red fish in our stores and is most often sold frozen. So that, as a result of heat treatment, pink salmon does not turn out to be dry, start cooking it without waiting for the carcass to completely defrost. Pink salmon solyanka is prepared simply and will delight you with its delicate taste. A little of any smoked fish is often added to such a hodgepodge.

Ingredients

Cooking process

step 1 out of 10
First of all, we will prepare products for this fish saltwort in the amount indicated in the recipe.
step 2 out of 10
We wash a piece of pink salmon well and boil until tender in one liter of clean water with the addition of allspice peas. Pink salmon will be ready in 25 minutes from the start of the boil.
step 3 out of 10
While the pink salmon is boiling, peel the potatoes and chuck them into small cubes.
step 4 out of 10
Fry the peeled onion until golden brown in heated vegetable oil.
step 5 out of 10
Then add tomato paste to the fried onions and fry it for 3 minutes with constant stirring.
step 6 out of 10
Simmer the pickled cucumbers cut into cubes in a separate bowl and cucumber brine for a couple of minutes.
step 7 out of 10
Remove the cooked pink salmon from the broth, separate the meat from the skin and bones and divide it with a fork into large pieces. Strain the broth and bring to a boil in the same saucepan. Then we shift potato cubes to it and cook until tender.
step 8 out of 10
When the potatoes are cooked, we transfer pieces of pink salmon and frying to this pan. Salt the solyanka to your liking, mix and bring to a boil.
step 9 out of 10
Then put pieces of pickled cucumbers, laurel leaves in the re-boiled hodgepodge, cook for a couple of minutes and turn off the fire.
step 10 out of 10
The pink salmon solyanka is ready. Let it brew for 20 minutes under a closed lid and serve with lemon slices and sour cream.
Bon Appetit!

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