Tip 1: Solyanka with salmon and capers
Tip 1: Solyanka with salmon and capers
Solyanka has always been very popular in Russia. To prepare fish saltwort it is desirable to purchase several different varieties of seafood and fish. In any case, such a soup is a wonderful addition to the traditional menu.
You will need
- - 725 g of pink salmon;
- - 135 g of pickled cucumbers;
- - 95 g of lemons;
- - 365 g of potatoes;
- - 215 g of onions;
- - 135 g of carrots;
- - 15 grams of garlic;
- - 55 g of rice;
- - 22 pieces of capers;
- - 3 bay leaves;
- - 65 ml of vegetable oil;
- - salt, bell pepper.
Instructions
1
Gorbushu defrost, rinse, cut off the tail and fins, remove the gills. Put the fish in a pot of water and put on fire. Once the water boils, it must be drained.
2
Then again pour cold water into the pan, bring it back to a boil and continue cooking the fish on a small fire for about 25 minutes.
3
After that, remove the fish from the broth and clean it from the bones, cut into small pieces. Fish broth must be filtered.
4
Clean the onion, wash and finely chop. Wash the carrots, peel it on a large grater. Garlic clean and grind.
5
In the frying pan, heat the vegetable oil,fry on it first crushed garlic. Then add the onions to it and continue to fry for a while. Then put the carrots into a frying pan and cook over low heat for about 15 minutes.
6
Peel potatoes, cut into cubes and put in fish broth. Rinse the rice and also add it to the pan with the broth, and then transfer the roasted vegetables into it.
7
Salted cucumbers chop and put in broth. A few minutes before the readiness to add capers, bay leaf and pepper to the soup.
8
Lemon for one minute in boiling water, then dry, thinly cut and also add to fish soup. Continue to cook it somewhere else for 15 minutes.
Tip 2: How to cook a salted fish soup with smoked pink salmon
Fish solyanka in restaurants and cafes is foundmuch less often than meat. However, the present national team fish snack is very tasty and worthy to become one of your favorite dishes. Be sure to prepare it by making a variety in the home menu.
You will need
- 1.25 liters of fish broth from the head of pike perch;
- 1 cup cucumber brine; </ li>
- 1 lemon; </ li>
- 500 g of fillet of pike perch; </ li>
- 12 crayfish; </ li>
- 250 g of smoked pink salmon; </ li>
- 250 g of boiled pink salmon; </ li>
- 2 onions; </ li>
- 2 pickled cucumbers; </ li>
- 2 large tomatoes; </ li>
- 2 tablespoons of capers; </ li>
- 12 olives; </ li>
- 1 cup of salted mushrooms; </ li>
- 1 large carrot; </ li>
- 1 parsley root; </ li>
- 0.5 bunch of parsley and dill; </ li>
- 10 feathers of green onion; </ li>
- 4 laurel leaves; </ li>
- Black peppercorns; </ li>
- Vegetable oil for frying.
Instructions
1
The most delicious is the national team fish salmon,Combining boiled, raw and smoked fish. For example, a combination of fresh white pike perch with boiled and smoked salmon is very tasty. A very original taste of fish hodgepodge will add pre-cooked crawfish, as well as various spices.
2
In a large pot put the head of a pike perch. Fill them with cold water, bring to a boil and lower the heat. Remove the foam from the broth, add bay leaf, black pepper, and cook until cooked. In a separate pan, boil the crawfish, drain the water. Extract the cancer meat and fold it into a bowl.
3
In a small pot, pour the cucumber brine,bring it to a boil and hold it for about 2 minutes. Pour the brine into a saucepan with broth. Carrots and parsley root cut into thin strips and put into broth. Put the pan on the fire.
4
Finely chop the onions, tomatoes scald with boiling water andremove them from the skin. Cut the flesh into cubes. Heat the vegetable oil in a frying pan, place onion and tomatoes. Pass the vegetable mixture on a moderate heat until the onion is clear. Salt mushrooms rinse, scald with boiling water and cut into cubes. Lay the vegetables and mushrooms in a saucepan with broth.
5
Chop the small cubes of pickled cucumbers,smoked pink salmon and crayfish meat. Pike-perch fillet and boiled pink salmon cut into small pieces of medium size. Lay the fish, crawfish and cucumber in boiling broth. Cut the greens of dill and parsley, green onion feathers, carrots and black olives. Put the vegetables and spices in the hodgepodge. Add the pepper and the capers.
6
Turn off the fire under the pot, cover it with a lidand cook for about 15 minutes. Before serving, squeeze lemon juice into the hodgepodge, add salt if necessary. Serve with sour cream, putting in each plate a slice of lemon without skin and seeds.
Tip 3: Salmon from salmon with capers and olives
Solyanka is a very tasty and satisfying dish that any housewife can easily cook. To prepare a saltwort, it is better to take a whole fish. When serving decorate a hodgepodge with a slice of lemon.
You will need
- - 800 g of salmon
- - potatoes
- - carrots
- - 1 PC. Onions
- - 1/2 lemon
- - 2 pickled cucumbers
- - 1 clove of garlic
- - 10 pieces. olives
- - 15 pcs. capers
- - Bay leaf
- - Pepper to taste
- - salt
- - greens for decoration
Instructions
1
Salmon washed and put in a pan of water,so that it is completely in the water. Put the pan on a stove and bring to a boil. Then drain the water and pour the fish with three liters of clean water. When the fish is ready, remove it from the broth, cool and separate the meat from the bones. The resulting broth must be filtered.
2
Then chop one clove of garlic, finelyslice the onions and grate the carrots on a large grater. Cut potatoes with straw. On the fire put the broth and bring to a boil. In a saucepan with broth, put pre-fried vegetables, parsed salmon meat, chopped potatoes.
3
Put sliced lemon slices, capers, salted cucumber, olives, pepper and two bay leaves. Solyanka must boil for a few more minutes.
