Best Fish Solyanka Recipes

FISH SOLYANKA

Fish Solyanka image

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

Ingredients

1 lb sturgeon fillets (any large fish) or 1 lb salmon fillet (any large fish)
5 pickles
2 onions
2 quarts fish stock or 2 quarts chicken stock
2 tablespoons tomato paste
2 tomatoes, sliced
3 tablespoons butter
1 tablespoon capers
1 bay leaf
1 tablespoon olive
3 1/2 ounces sour cream
1 lemon, sliced

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

MUSCOVITE SOLYANKA

Muscovite Solyanka image

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

Ingredients

1 lb mackerel or 1 lb lobster, skinned & boned
2 onions
3 3/4 cups fish stock or 3 3/4 cups vegetable stock
5 cups water
4 cups white cabbage, shredded
4 tablespoons butter, divided
2 dill pickles, sliced
12 green olives
1 tablespoon capers, drained
1 1/2 cups fresh white breadcrumbs
salt and pepper

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