Solyanka Fish Soup
This is a modern version of an old Russian soup, that comes out invariably delicious. It cooks very quickly, but the resulting look and taste are worthy of a tsar.
Servings: 4
0.3 lbs smoked fish
0.3 lbs lightly salted fish
0.3 lbs fresh fish filet
2 tablespoons capers
1 onion
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon salt
2-3 bay leaves (optional)
To serve:
4 lemon slices
4 tablespoons sour cream
8 olives
Fresh dill sprigs, finely diced
The key condition is to mix fresh, salted and smoked fish in this soup. For example, equal parts of smoked halibut, salted salmon and fresh cod (.3 lbs each) – or any fish of your choice.
Cut all fish into bite-size pieces.
Pour 2 pints of water into a pot and place on the stove.
Dice the onion into small cubes and put in a small frying pan with the vegetable oil.
Saute over medium heat for 10 minutes, stirring with a spatula.
Then add tomato paste to the onions, mix well and continue to cook for another minute.
Take the pan off the stove.
As soon as the water boils, place all the fish and salt into the pot, then add the onion mixture and the capers.
Bring the soup to a boil and cook for 5 minutes, then take off the stove, add bay leaves, cover and let stand for 10-15 minutes.
To serve, place a thin slice of lemon and 2 olives over the soup in each plate, then carefully add 1 tablespoon of sour cream and sprinkle with the dill.
