90 Mixed fish soup, or Fish soljanka

Seljanka rybnaja

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs of various fish
  • ⅛–¼ lb butter
  • spoons flour
  • 1 onion
  • 10 olives
  • ½ lb or more fresh cabbage, or sauerkraut
  • 10 field mushrooms
  • 1 bay leaf
  • pepper
  • about 1–2 glasses cucumber brine
  • ½–1 glass fresh sour or thick sweet cream
  • 2 salted cucumbers


    A thin fish soljanka is prepared as follows: Finely chop 1 onion and fry in 2 spoons animal fat. Sprinkle with spoons flour, fry lightly, and dilute with water. Add about 3 lbs raw fish cut into small pieces, such as sturgeon, white sturgeon, and whitefish, an equal amount of each. Add a bay leaf, pepper, 10 olives, 10 finely sliced field mushrooms, 2 salted cucumbers, and a little fresh cabbage or sauerkraut, previously scalded with boiling water. Bring to a boil several times so that the fish cooks. Add cucumber brine to taste and bring to a boil. Add sour cream, strew with greens, and serve.