Solyanka is a dish that deserves special popularity.
Solyanka is not called a team in vain, because it contains a wide range of basic ingredients, be it meat or fish, but unlike pork, the taste of fish is milder and more delicate.
- for broth.
- 1 sturgeon head
- 500 g of small fish
- 2 onions
- 1 carrot
- 1 parsley root
- 3 liters of water
- 2 bay leaves
- 7-8 pieces of pepper
- salt for salt.
- 400 g of sturgeon fillet
- 200 g smoked cod
- 200 g of slightly salted salmon
- 200 g of shrimp
- 4 pickles
- 2 onions
- 10 tablespoons of olives
- 10 green olives
- 2 tablespoons lead
- 1 glass of salt water
- 3 tablespoons lemon juice
- 2 tablespoons tomato paste
- ground pepper
- to submit.
- sour cream
For the broth, clean the onion, carrot and parsley root, cut into large pieces and fry in a dry pan for 3-5 minutes.
Wash the fish, clean it and remove the bile. Finished fish և fill the sturgeon head with cold water, bring to a boil, remove the foam, add the fried vegetables և cook the broth. 10 minutes before cooking, add bay leaf, peppercorns to the broth. Squeeze the prepared broth.
For the pork, cut the onion into quarter rings, fry in melted butter, add finely chopped pickles, tomato paste, lemon juice, simmer for 10-15 minutes.
Bring the squeezed broth to a boil, pour in salted water, add the fried vegetables and cook for about 10 minutes. Then add the chopped sturgeon fillet, continue to cook on low heat for about 10 minutes, then add the peeled shrimp and sliced olives. After 5 minutes, add the smoked cod, pieces of slightly salted salmon, lead, salt, pepper, and cook for 5-10 minutes.
The cooked pork should be soaked for about half an hour.
When serving, add chopped greens, sour cream and a slice of lemon to each plate.
On a note
Sturgeon can be replaced with sterlet, beluga, salmon, pink salmon, squid or trout, as you can use seagrass, catfish, halibut, perch, perch.
If you have bought whole fish, after cleaning it, separate the fillets, and use the fins, tail and spine for the broth.
You can also use small fish from the river or lake to cook the broth, but in this case, squeeze it especially carefully so that the smallest bones do not get into the pig.
To make the pork especially tasty, add crayfish or crayfish, such as seafood, such as mussels, octopus, and squid.
The addition of smoked և dried fish gives a special aroma to the pig.