Fish solyanka - a classic recipe for cooking at home

Solyanka is a fairly wide class of dishes. Preparing hodgepodge is quite simple, so everyone can delight themselves with such a wonderful first course. In our article, we will focus specifically on fish hodgepodge, of which, nevertheless, there are more than one or two types.

The classic recipe for fish hodgepodge at home

The classic recipe is quite complex and will take much more than one day to prepare. Therefore, we offer you an edited recipe that suits the modern rhythm of life. The soup turns out to be very appetizing, with a bright fishy taste.

Cooking time: 1 hour.

Cooking time: 35 min.

Servings - 4.

• 
  Coarsely chop the carrots and onions, fry them in a dry frying pan for about 3 minutes. Gut and wash the small fish and, together with the vegetables, put it together with the vegetables in cold water. When the broth boils, remove the foam, add spices and salt and leave to cook for another 7 minutes.
• 
  Strain out the broth.
• 
  Cut the fish fillet into medium pieces, the onion into cubes and the cucumbers into strips. Fry the onions in butter, add a little broth and tomato paste to the pan. Stir until smooth and simmer for another 5 minutes.
• 
  Pour the rest of the broth into a saucepan, put the chopped fish fillets, capers and olives there. Add pepper and salt to taste. We fall asleep cucumbers.
• 
  Add onion with tomato paste to the broth. Mix thoroughly.
• 
  We boil the resulting soup for about 10 minutes. Immediately before serving, sprinkle the hodgepodge with lemon juice and add the herbs. Bon Appetit!

How to cook delicious trout fish hodgepodge?

Another variation of fish hodgepodge is trout hodgepodge. The fat content of the fish is absorbed by olives and cucumbers, and therefore the taste comes out pleasant and very rich.

Cooking time: 80 minutes.

Cooking time: 45 min.

Servings - 4.

Ingredients:

• Water - 3.5 liters.
• Trout - 1.3 kg.
• Tomato paste - 25 gr.
• Leeks - 0.5 pcs.
• Bulb onions - 2 pcs.
• Roots - 1pc.
• Canned cucumber - 3-4 pcs.
• Allspice - 2 pcs.
• Black olives - to taste
• Green olives - to taste
• Ground black pepper - to taste
• Lemon to taste
• Salt to taste.
• Bay leaf - to taste
• Greens to taste

Cooking process:

1. Put the fins, tail and head of the trout in the pan.
2. Pour water into a saucepan and set the broth to boil.
3. Add roots, black and allspice pepper, one onion, bay leaf and dry herbs to the broth. Add some salt and cook it over low heat for 40 minutes.
4. We select the belly and trout trimmings.
5. When the broth is cooked, we filter it.
6. Put the selected parts of the trout in a separate pan.
7. Fill the fish with broth and cook over medium heat for about 20 minutes.
8. Cut the cucumbers and simmer them in brine.
9. Fry both types of onions in oil.
10. To absorb the fish oil, we use lemon and olives. Cucumbers and tomato paste are also useful.
11. Add tomato paste to the fried onions. Salt to taste.
12. Mix thoroughly and continue stewing for a few more minutes.
13. Chop the olives and lemon.
14. We catch the trout from the broth, we select the bones from the fillet.
15. Add onion with pasta, olives and cucumbers to the broth. Bring it to a boil.
16. We send the trout fillet to the soup. We cover it with a lid and remove it from the stove.
17. Solyanka is ready. We use lemon slices for serving. Bon Appetit!

Step-by-step recipe for making salmon fish solyanka

Salmon is also great for making hodgepodge. The soup is aromatic and rich. This dish will be perfect after busy holidays or during the cold season.

Cooking time: 90 minutes.

Cooking time: 70 min.

Servings - 4.

Ingredients:

• Water - 3.5 liters.
• Salmon - 1.2 kg.
• Vegetable oil - 40 ml.
• Capers - 40 gr.
• Carrots - 150 gr.
• Tomatoes - 500 gr.
• Bulb onions - 3 pcs.
• Pitted olives - 100 gr.
• Allspice - 5 pcs.
• Bay leaf - 1 pc.
• Salt - 1.5 tsp
• Lemon - 1 pc.
• Greens to taste

Cooking process:

1. Separate fish fillets from bones, skins and fins. We put everything except the fillet in a saucepan.
2. Fill the fish with water and bring it to a boil over high heat. We remove the foam until it stops forming.
3. Add spices and peeled vegetables to the broth. Reduce heat and cook broth for another hour.
4. We filter the broth.
5. Cut the onion into half rings and fry it in oil until it becomes transparent.
6. We clean the tomatoes, cut them into small cubes. Add them to the pan along with the capers. Cook all ingredients over moderate heat for another 5 minutes.
7. Cut the fish fillet into cubes.
8. Transfer the vegetables from the pan to the broth, bring it to a boil and cook for 15 minutes, then add the fillets and cook for another 5 minutes. Salt to taste.
9. Put olives in the soup and turn off the heat. When serving, put a slice of lemon and herbs in a plate. Bon Appetit!

Hearty and aromatic hodgepodge of canned fish at home

This recipe describes a canned hodgepodge with olives, capers and pickles. We use canned pink salmon and tuna, but you can use any canned fish to taste.

Cooking time: 60 minutes.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Water - 3 liters.
• Canned pink salmon - 200 gr.
• Canned tuna - 150 gr.
• Potatoes - 300 gr.
• Pickled cucumbers - 300 gr.
• Olives - 150 gr.
• Brine - 300 ml.
• Capers - 30 gr.
• Tomatoes in their own juice - 400 gr.
• Bulb onions - 300 gr.
• Vegetable oil - 30 ml.
• Lemon juice - 10 ml.
• Sugar to taste
• Salt to taste
• Pepper to taste

Cooking process:

1. We remove the bones from the canned fish, break the fish with a fork.
2. Cut the onion into strips. Cut the potatoes into cubes and cut the olives into 4 pieces. Cut the cucumbers into half rings.
3. Put pickles in a saucepan and fill them with brine. We put on a moderate heat and simmer until soft.
4. Fry onions in vegetable oil until golden brown. Add tomatoes and sugar to it. Simmer everything together until the onion is soft.
5. Pour cold water into a saucepan, put potatoes in it and put the saucepan on moderate heat. Cook the potatoes until soft, then add the cucumbers and sautéed onions. We also put fish and capers into the water. Cook for about 5 minutes. Add lemon juice, pepper and salt.
6. Let the soup brew and serve with sour cream and herbs. Bon Appetit!

How to cook a delicious sturgeon fish hodgepodge?

Gourmet sturgeon soup, healthy and tasty, which is quite easy to prepare. Fish broth is ideally combined with pickles and olives, and lemon juice will pleasantly set off the pronounced fishy taste.

Cooking time: 75 minutes.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Water - 1 liter.
• Sturgeon - 500 gr.
• Olives - 12 pcs.
• Pickled cucumbers - 2 pcs.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Vegetable oil - 4 tsp
• Lemon - 30 gr.
• Tomato paste - 4 tsp
• Bay leaf - 2 pcs.
• Greens to taste
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. Defrost fish if necessary.
2. Fill the fish with water and add greens. Boil the broth, periodically skimming off the foam until it stops forming.
3. We dissolve the onion into pieces.
4. Shred carrots.
5. Heat oil in a frying pan and put onions and carrots on it. When the onion becomes transparent, fill the mixture with tomato paste and fry for about a minute. After that, add a couple of tablespoons of water.
6. Take out the fish from the finished broth and separate the fillet from the bones. We divide it into pieces.
7. Finely chop the cucumbers and boil a little, and then send them to the broth.
8. Cut the olives into slices to taste or leave them whole.
9. We send fillets and onions with carrots to the broth. Cook it for a few minutes, then put cucumbers and bay leaves in a saucepan. Salt and pepper to taste. We put olives in almost ready-made soup. Bon Appetit!

A simple and delicious recipe for a prefabricated hodgepodge of different fish

This recipe uses several types of fish, which makes its taste much more interesting. At the same time, the dish itself is quite simple and does not require any special skills, and at the same time it comes out satisfying, tasty and beautiful.

Cooking time: 80 minutes.

Cooking time: 25 min.

Servings - 3.

Ingredients:

• Water - 1.5 liters.
• Perch - ½ pc.
• Sea perch - 250 gr.
• Lightly salted salmon - 250 gr.
• Capers - 3 tablespoons
• Vegetable oil - 2 tsp
• Bulb onions - 1 pc.
• Pickled cucumbers - 1.5 pcs.
• Brine - 5 tablespoons
• Lemon - ½ pc.
• Bay leaf - 1 pc.
• Olives - ½ can
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. We cut up fresh fish. Place bones, heads and tails in a saucepan and fill with cold water.
2. Bring the water to a boil and cook the broth, removing the foam from the surface. Strain the broth and pour it into a clean saucepan, in which we bring it to a boil again.
3. Pour the brine into a saucepan and bring to a boil, and then filter into the broth. Peel the cucumbers and chop finely.
4. Fry the onion in oil until soft. Salt and pepper it and add to the broth. We also add cucumbers there.
5. Cut the fish fillet into small cubes.
6. Throw the fish into boiling broth and cook over medium heat for about half an hour.
7. Add capers, olives and brine to the soup. Stir the soup, cook for a few more minutes and remove from heat.
8. Decorate the finished hodgepodge with a slice of lemon before serving. Bon Appetit!

Fish hodgepodge with sauerkraut as a main course

This hodgepodge is cooked in a pan and therefore looks more like a salad than a soup. In addition to fish and the usual olives with capers and cucumbers, the recipe includes sauerkraut and pickled mushrooms, so the taste is very rich.

Cooking time: 80 minutes.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Boiled fish - 300 gr.
• Sauerkraut - 2 tbsp
• Pickled mushrooms - 2 tablespoons
• Butter - 2 tablespoons
• Bulb onions - 1 pc.
• Cream - 1 tablespoon
• Wheat flour - ½ tbsp.
• Pickled cucumbers - 2 pcs.
• Croutons - 2 tablespoons
• Lemon - ½ pc.
• Shrimps - 10 pcs.
• Sugar to taste
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Cut the onion into cubes and fry until transparent.
2. Shred the sauerkraut and add it to the onion. We also add flour, salt, pepper and sugar and simmer for an hour.
3. Mix the boiled fish cut into slices with capers. Grind the pickled mushrooms and add them to the fish.
4. Grease the pan with butter and put half of the sauerkraut on it. Put fish with mushrooms and capers on top of it. Cover the fish with the remaining cabbage.
5. Sprinkle the cabbage on top with crackers and lightly sprinkle with oil. We bake in the oven for about 15 minutes.
6. Cut pickled cucumbers into slices. We put them on a hodgepodge. We also decorate it with capers, pickled mushrooms, shrimps and lemon wedges. Bon Appetit!

Incredibly tasty and aromatic fish hodgepodge with pink salmon

The composition of this hodgepodge includes both perch and pink salmon with catfish, which makes the fish taste extremely diverse.In general, this recipe does not differ much from the classic version of the hodgepodge, but it is perfect for those who like to experiment with their favorite dishes.

Cooking time: 60 minutes.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Water - 1.5 liters.
• Sea perch - 1 pc.
• Catfish - 1 pc.
• Pink salmon fillet - 300 g.
• Olives - ½ can
• Pickled cucumbers - 5 pcs.
• Tomato paste - 3 tablespoons
• Bulb onions - 1 pc.
• Capers - 2 tablespoons
• Lemon - 1 pc.
• Vegetable oil - 2 tablespoons
• Greens to taste

Cooking process:

1. We clean the fish, put it in a saucepan and fill it with cold water. Cook the broth until the fish is cooked. We take it out and let it cool.
2. We filter the broth.
3. Peel the onion and cut into strips.
4. We also cut pickled cucumbers into strips.
5. Pour vegetable oil into a frying pan and put onions on it. Fry it until golden brown.
6. Add cucumbers to the onion and fry together for about 5 minutes.
7. Put tomato paste in the pan, mix all the ingredients and simmer everything together.
8. We disassemble the fish, separating the fillet from the bones.
9. Put the vile in the boiling broth. Add onion with cucumbers, capers and bay leaf to it and bring everything to a boil. Pour the liquid from the olives into the broth. Add greens to the finished soup.
10. Serve a hodgepodge with olives and lemon. Bon Appetit!