Name: Savory Fish Soup (Рыбная солянка)
Yield: 8 to 10 Servings
Cuisine: Russia
Ingredients: ¼ cup cured green or black olives, pitted and coarsely chopped; 1 tablespoon minced parsley; 2 bay leaves; 1 recipe Ukha, made without potatoes (or other fish stock); 3 ounces smoked salmon, chopped; 2 tablespoons butter or olive oil; 1 large onion, finely chopped; 1 tablespoon snipped fresh dill; 1 14-ounce can tomatoes, drained and coarsely chopped; 1 large carrot, scraped and thinly sliced; 2 tablespoons tomato paste; 1 pound salmon, cut into 1½-inch chunks; 1 tablespoon capers; 1 cup chopped sour dill pickles

Preparation info

8 to 10
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This version of solyanka is wonderfully tart and smoky.

Ingredients

1 recipe Ukha, made without potatoes (or other fish stock)
2 tablespoons butter or olive oil

Europe
Russia
Starter
Pescatarian
Eastern Europe
Soup

Method

Measure 2 quarts of ukha or fish stock and set aside.

In a stockpot heat the butter or olive oil. Add the onion and carrot and cook over low heat until softened, 12 to 15 minutes. Stir in the tomatoes and tomato paste and cook 8-10 minutes longer. Add the fish stock, salmon, smoked salmo

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Ingredients

Method

Part of