Fish Solyanka Recipes
FISH SOLYANKA
Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut (solenya) are added to the soup, that is why it is called solyanka. Solyanka can be made from meat, fish or mushrooms. It is served with olives, lemon slices and sour cream.
Provided by Witch Doctor
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion finely and fry in oil until light golden.
- Add tomato paste and butter and stew for 5 minutes.
- Add fish fillets.
- Pour the broth over the fish.
- Slice pickles.
- Add onion, capers, pickles, sliced tomatoes and a bay leaf to the broth.
- Cook for 10-15 minutes.
- Before serving, add sour cream, olives and lemon slices. Sprinkle with greens.
Nutrition Facts : Calories 394.4, Fat 23.2, SaturatedFat 11, Cholesterol 107.1, Sodium 2056, Carbohydrate 17.1, Fiber 4.2, Sugar 7.9, Protein 32
SOLIANKA OR RUSSIAN BEEF SOUP
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
- Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
- Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
- Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
- Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g
MUSCOVITE SOLYANKA
This traditional Ukrainian layered fish and vegetable bake has the same name as one of the Russian classic soups. The name reflects the prevalent 'sourness' of the ingredients.
Provided by ksilvan
Categories Russian
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into large pieces.
- Bring the stock to a gentle simmer in a large pan; add fish and cook for 4 minutes.
- Remove with a slotted spoon.
- Reserve 2/3 cups stock and set aside, leaving the remaining stock in pan.
- Pour water into pan of stock.
- Bring to a boil; add cabbage. Simmer for 2 minutes then strain well.
- Melt half the butter in a pan.
- Fry onions for 5 minutes.
- Stir in the strained cabbage and reserved stock into butter, bring to a boil.
- Cover with a tight fitting lid and cook on low heat for 1 hour, until tender. Season with salt and pepper.
- Preheat the oven to 400 degrees Fahrenheit.
- Spoon half the cabbage into a baking dish.
- Top with the fish and the pickles.
- Spoon over remaining cabbage and if there is any remaining buttery stock.
- Scatter the olives, capers and the breadcrumbs over the top.
- Melt the remaining butter and drizzle over the top.
- Bake for 25 to 30 minutes or until lightly browned.
- Serve with boiled potatoes.
Nutrition Facts : Calories 452.9, Fat 28.5, SaturatedFat 10.8, Cholesterol 175.6, Sodium 1087.5, Carbohydrate 20.1, Fiber 4.3, Sugar 6.4, Protein 29.3
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