![Solyanka Fish Soup](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2F7P4wEgscApSwTVBkVCTf757dc%2F1920%2Fimage.jpg&w=3840&q=75)
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
![Image 1](https://data1.behind.ai/images/DZnsW8tsCaAw6Z6qnLzc9106e/960/image.jpg)
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.
![Image 3](https://data1.behind.ai/images/XPE3HGvGuYXyrdlqnLz228b71/960/image.jpg)
Cut all fish into bite-size pieces.
![Image 5](https://data1.behind.ai/images/owIj0OcZQKkGOWkqnLzea6eb7/960/image.jpg)
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.
![Image 7](https://data1.behind.ai/images/Rx19M1iFvQFqU2IqnLz3dae2a/960/image.jpg)
Saute over medium heat for 10 minutes, stirring with a spatula.
![Image 9](https://data1.behind.ai/images/H5IKa64CkitWsASqnLze73913/960/image.jpg)
![Image 10](https://data1.behind.ai/images/6pOZXJJUZUGZE0AqnLz452822/960/image.jpg)
Then add tomato paste to the onions, mix well and continue to cook for another minute.
![Image 12](https://data1.behind.ai/images/iAXC7FgI8ZX6lJDqnLzae5b22/960/image.jpg)
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.
![Image 14](https://data1.behind.ai/images/N9NIhTZa5zw15FmqnLz8f3e30/960/image.jpg)
![Image 15](https://data1.behind.ai/images/QN8uSwIRVeoe6W4qnLz79654c/960/image.jpg)
![Image 16](https://data1.behind.ai/images/ZpChbaAgW1qPePwqnLz9db22a/960/image.jpg)
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.
![Image 18](https://data1.behind.ai/images/Jxt5arOVm9y7b5fqnLzfeb3a8/960/image.jpg)
![Image 19](https://data1.behind.ai/images/TOnqGK2jH1Zr4RnqnLz6c863c/960/image.jpg)
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.
![Image 21](https://data1.behind.ai/images/EufO661vXeliTHcqnLz62b761/960/image.jpg)