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Solyanka fish team

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591
Kitchen Russian
Calorie content 85.9 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 7.9 gr.
Fats * 5.9 gr.
Carbohydrates* 6.8 g
* per 100 gr. product
Solyanka fish team
Content

For a good, rich fish hodgepodge, several types of fish are required. It is better if at the beginning you cook the broth on lean fish, and then add fatty fish, salted or lightly salted fish there. Also, do not forget about capers, about olives or olives and about lemon, although initially Russian hodgepodge was not flavored with such overseas seasonings, and for acid they added a little salted cucumbers and a cucumber pickle.

Ingredients

Cooking process

step 1 out of 8
Cut the fish with a sharp knife: cut off the heads and tails, separate the fillets from the bones and set them aside. Put tails, bones and heads in a saucepan, fill with cold water in a volume of about three liters.
step 2 out of 8
Cook the broth, skimming off the foam. Then add spices and salt and cook the fish until tender.
step 3 out of 8
Pour the cucumber pickle into a small saucepan or saucepan, bring to a boil and strain it through a sieve into the broth. Chop the pickles finely.
step 4 out of 8
Chop the onion, fry until soft in oil, add to the broth, salt and pepper the broth, you can add spices for fish there. Add chopped pickles to the broth.
step 5 out of 8
Cut the raw fish pulp into pieces, also cut the pulp of lightly salted salmon.
step 6 out of 8
Add all the fish to the boiling broth and cook the hodgepodge until the fish is cooked, about 15-20 minutes.
step 7 out of 8
Add olives and capers with brine to the hodgepodge, let the soup simmer for a couple of minutes. Turn off the fire; you can sprinkle the hodgepodge with fresh chopped herbs and let it brew for 10-15 minutes under the lid.
step 8 out of 8
Serve the finished fish hodgepodge hot with lemon wedges.

Bon Appetit!

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