Solyanka is a favorite dish of many. It is not in vain that there are so many options for a rich soup.
It is cooked with meat, chicken, mushrooms, sausage, various vegetables and pickles. Very interesting options with fish, which have won today's attention.
Solyanka - general principles of preparation
Solyanki are prepared from several varieties of fish. But you can take a raw product and canned, smoked. The broth is best prepared separately. Small river fish, scraps of skin, ridges, heads, tails and fins are ideal for him. When cooking, you can add vegetables, spices.
What is added to the dish:
• potatoes, cabbage, onions, carrots;
• pickles;
• tomato paste or tomatoes;
• herbs, spices.
The constant ingredients of any hodgepodge are olives and lemon juice. But they can be used only for decoration, not necessarily put in a pan, used in large quantities.
Classic hodgepodge is usually prepared on the stove, but a slow cooker can be used. Additionally, a pan is used, in which part of the vegetables is fried.
Hookah with pink salmon and sardine
To prepare such a fish hodgepodge, you can take fresh or frozen pink salmon. In the second option, let it thaw well. You will also need a can of sardines.
Ingredients
• 0.5 kg of pink salmon;
• 3 potatoes;
• 1 can of sardine;
• 50 g of olives;
• 0.5 lemon;
• 2 tbsp. l tomato paste;
• 2 onion heads;
• 1 carrot;
• 3 tbsp. l oils;
• laurel, pepper, herbs.
Cooking
1. We wash the pink salmon, remove the skin from it, remove the ridge, put the cleaned fillet aside. We put the waste in the pan, throw the onion, add 1.6 liters of water. We send to the stove.
Cook the broth for half an hour after boiling. Do not forget to remove the foam that appears.
2. Ready broth to be filtered. We return it to the pan, put on the stove, bring to a boil.
3. Cut the potatoes into pieces, toss into the pan.
4. Solyanka should be added, boiled for four minutes and you can lay pink salmon cut into pieces. When boiling fish, remove the foam again. Cooking at low boil.
5. Cut the onion, which remains. We pass in oil together with grated carrots. At the end we put the tomato, fry for a minute.
6. Transfer the sautéed vegetables to the pot in an almost ready soup.
7. Open the canned fish, break it into pieces, send it to the pan to the common dish.
8. Cook the soup on low heat for about five minutes, add lemon juice, herbs, chopped olives and turn it off.
Prefabricated fish hodgepodge
A recipe for a rich, appetizing, hearty fish hodgepodge in a saturated broth. Illiquid pieces or small river fish are used for it.
Ingredients
• 700 g of ridges, heads, small fish;
• 300 g fillet;
• 150 g smoked fillet of any fish;
• 2 pickles;
• 2 onion heads;
• 2 carrots;
• 4 potatoes;
• 3 tbsp. l olives;
• 1 lemon;
• 1 tbsp. l tomato paste;
• oil, greens.
Cooking
1. We wash the illiquid fish parts, drop them into the pan, throw the carrots cut into 3-4 parts, the whole onion, pour 2.3 liters of water. Cook for about 40 minutes, but do not let it simmer. Otherwise, the broth will be cloudy. We filter. Boil again.
2. We put chopped potatoes in the broth.
3. Strain the onions and the second grated carrot, add the chopped pickles. We fry together. At the end we put a tomato, diluted with a small amount of water. Put out a little.
4. As soon as the potatoes boil for about five minutes, we throw the chopped fish fillet.
5. After another 5 minutes, put the pieces of smoked fish.
6. Boil for a few minutes, put the vegetables in the pan with tomato from the pan.
7. Salt, pepper, continue to simmer over low heat, so that the tastes combine, vegetables are boiled.
8. Throw chopped olives, season the dish with lemon juice, pepper, turn off. When serving in plates, we additionally throw a thin lemon slice. Put the greens.
Fish hodgepodge with salted mushrooms
For the preparation of such a hodgepodge, you can use any salty mushrooms, the type of fish also does not matter. We prepare the broth from the ridges, heads, fins.
Ingredients
• 200 g of red fish (fillet);
• 200 g of white fish (fillet);
• 200 g of salted mushrooms;
• 100 g of onion;
• 4 potatoes;
• 2.5 liters of fish broth;
• one carrot;
• one pepper;
• 50 g of olives;
• 0.5 lemon;
• 4 tomatoes;
• oil, spices.
Cooking
1. Throw potatoes into the broth, boil for several minutes, put the chopped fillet.
2. When boiling a hodgepodge, do not forget to remove the foam. We remove the fire, cook the dish for about fifteen minutes.
3. In a pan, fry the onions and carrots.
4. Cut salted mushrooms, add to the pan. A minute later, we throw a sweet pepper, cut into small cubes.
5. Now you can add grated or mashed fresh tomatoes. Stew vegetables with mushrooms in a tomato for a bright taste.
6. Add salt to the pan, put everything out of the pan.
7. Reduce the fire, simmer the hodgepodge under the lid for five minutes.
8. Throw chopped olives, pepper, season with other spices to taste. For acid, pour a little lemon juice.
9. We cover the pan, turn off the stove immediately. Let the hodgepodge brew for about twenty minutes.
Fish hodgepodge with cabbage and canned fish
A variant of thick soup that is prepared with fresh cabbage. There are similar recipes with pickled vegetables. An important ingredient is canned saury, mackerel, pink salmon or other fish. One jar is enough.
Ingredients
• 500 g of fish;
• 400 g of cabbage;
• 40 m of lemon juice;
• 2.2 liters of fish stock;
• 1-2 potatoes;
• 1-2 bulbs;
• 4 tomatoes;
• 1 can of canned food;
• 2 cucumbers;
• olives, lemon for decoration;
• sweet pepper;
• greens, seasonings.
Cooking
1. We throw chopped potatoes into the fish broth.
2. After five minutes of boiling, throw the chopped fish, add salt. Cooking another five minutes.
3. Shred the cabbage, add to the pan.
4. Separately, fry the onions, add the pepper, then the grated pickles. Fry for a couple of minutes and pour grated tomatoes without skin. Continue to fry until excess moisture evaporates.
5. We shift the vegetables into the pan.
6. Immediately you need to open a jar of canned fish, carefully break large pieces into several pieces, add to the pan.
7. Tomim a hodgepodge on the stove for several minutes. Add in no spices, pour into plates.
8. For beauty, put 2-3 olives, a thin slice of lemon, a sprig of fresh herbs, immediately serve.
Pearl barley fish hodgepodge
To prepare such a hodgepodge with fish, it is better to soak the barley the day before so that it boils quickly.
Ingredients
• 2 l of broth from fish;
• 500 g fillet from different fish;
• 2-3 potatoes;
• 50 g of barley;
• onions, carrots;
• 150 g of pickles;
• oil, spices;
• olives;
• 2-3 tablespoons of pasta.
Cooking
1. In the evening you need to pour dry pearl barley with cold water, leave to swell. In the morning, change the water, boil the grains until soft, drain the liquid.
2. In a boiling broth of fish, throw a few chopped potatoes, boil until half cooked.
3. Wash the fillet, dry it, cut into small pieces. Send to potatoes. On high heat, bring the dish to a boil, remove the foam, reduce the heat, cook with barely noticeable drilling.
4. Peel one onion, cut, fry for a minute. Then add the carrot, and after a while pickles. We cook everything until rosy, season with diluted tomato paste. If sauce is used, then more can be added than indicated in the recipe. The dish should turn out bright, red.
5. As soon as the fish is almost ready, we pour boiled barley, salt and pepper to it.
6. Now add the contents of the pan. Again, let the hodgepodge boil.
7. Quickly cut the pitted olives into circles, pour into a dish.
8. Boil for a minute, throw to taste greens, hot pepper, add a small leaf of laurel, turn off.
Fish hodgepodge with cream cheese
The recipe for an amazing fish hodgepodge with a very delicate taste. For cooking, you need fillets of any white or red fish. You can take pink salmon, cod, even with dry zander, this dish will turn out to be excellent.
Ingredients
• 400 g of fish fillet;
• 300 g of potatoes;
• 1 processed cheese;
• 1 tsp tomato paste;
• 15-20 olives;
• 1 onion head;
• 1 carrot;
• spices, herbs, lemon for serving.
Cooking
1. Cut potatoes, pour 1.5 liters of boiling water, cook until half cooked.
2. Salt, pepper, put the chopped fish fillet, cook for about ten minutes.
3. Separately, fry in a pan cut into small onions cubes, grated carrots. After the vegetables are browned, add a little tomato paste to them. Pour a few tablespoons of broth from the pan. Stew for a minute.
4. Put the vegetables in the soup, boil for a couple of minutes.
5. Grate or cut into small pieces the processed cheese, add to the pan. At this stage, hodgepodge should be tried, if necessary, add salt.
6. Add the olives, cut into circles. We set the fire to the minimum, simmer the soup for three minutes.
7. We throw greens, pepper, add one leaf of laurel and lay the dish in plates. Garnish with a slice of lemon.
Fish hodgepodge - useful tips and tricks
• If the soup actively boils and boils, it will turn out muddy, ugly. All broths are best simmered over low heat.
• To filter the broths, it is not necessary to use a small strainer, you can take gauze or a thin cotton cloth.
• If fresh tomatoes are added to the soup, it is best to peel them first. For this, tomatoes are poured with boiling water, then sharply cooled in water. The pulp can be cut or grinded in a blender.
