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8
main-course servings or 16 first-course servingsEasy
Published 1998
Oddly, this Russian soup can be made with meat as well as fish; but the very finest version is made with sturgeon, fish that when fresh does not disintegrate with prolonged cooking. The finest solianka of the tsars was made with sterlet sturgeon, also used in the clear soup called ouhka. Sterlet sturgeon is not available any longer, an ecological tragedy.
What may seem like a particularly unlikely group of seasonings, including as it does pickles and olives, makes for a beaut