Soljanka with Salmon
Soups • Russian
Description
You can add a bit of brine from pickled cucumbers or capers to the soljanka for extra flavor.
Ingredients
- Salmon 20 oz
- "Red fish head" 10 oz
- Pitted olives 15 pieces
- Pitted olives 15 pieces
- Pickled Cauliflower 2 pieces
- Onion 3 heads
- Pickled capers 2 tablespoons
- Celery salt 5 oz
- Carrot 3 pieces
- Bay leaf 3 pieces
- Green peppercorns 5 pieces
- Olive Oil 0 fl oz
- Lemon 1 piece
- Dill 1 bunch
Step-by-Step Guide
Step 1
Prepare the fish broth. To do this, rinse the fish heads thoroughly, peel the celery root, one carrot, and one onion. Cover everything with cold water, add the bay leaf and black peppercorns. Bring to a boil and simmer for about 30–40 minutes.
Step 2
Prepare the soup base. Finely chop the onion and carrot. Sauté in a heated pan with olive oil. Add a tablespoon of flour, then a bit of fish broth. Stir, add the olives, green olives, capers, chopped pickled cucumbers, and remove from heat.
Step 3
Strain the finished fish broth through cheesecloth. Combine with the soup base, bring to a boil, and simmer on low heat for 10–15 minutes.
Step 4
Cut the salmon into serving pieces. Add to the broth and cook with the lid on for 5–10 minutes.
Step 5
Serve the soljanka piping hot, garnished with a slice of lemon and sprinkled with chopped dill. Don't forget the chilled shot of vodka.
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