Solyanka Fish Soup

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.

Oxana Putan
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
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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.

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Cut all fish into bite-size pieces.  

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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. 

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 Saute over medium heat for 10 minutes, stirring with a spatula.  

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Then add tomato paste to the onions, mix well and continue to cook for another minute.  

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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.

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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.

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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.

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