Fish solyanka - a delicious spicy soup filling type, also this lunch dish is great for those who fast.
Tell you how to prepare a classic national team of fish hodgepodge.
In the composition of this soup, in addition to fish, usually include olives, capers or small salted cucumbers, grains (rice or pearl), as well as greens, garlic, spices, and sometimes some other products.
Solyanka fish national white classic - recipe
Ingredients:
- fillet of herring - 300 g;
- cod fillet - 300 g;
- Leek - 1 stem;
- champignons - 200 g;
- butter, natural - 50 g or olive;
- dark olives without pits - 10 pcs .;
- pickled cucumbers - 3 pcs .;
- rice - 2 tbsp. spoons;
- spices dry ground (black pepper, coriander, cloves, fennel, etc.);
- white wine fortified (Madera or sherry);
- garlic - 4 cloves;
- lemon;
- Fresh greens.
Preparation
In a saucepan with a thick bottom of stainless steel, melt the butter and lay the chopped white leek slice and lightly passer. Next, we put not too finely chopped mushrooms and cook on low heat under the lid for 15 minutes, after which we pour the wine, add the spices and bring another 5 minutes.
Now pour in a pan of 1.5 liters of water, add olives cut into slices and chopped pickled cucumbers. Boil for 5 minutes, add fish in the form of small pieces, add lemon juice and another 8 minutes. Season the hodgepodge with chopped garlic and fresh fragrant greens.
It's good to serve sour cream and white wine to the ready aromatic hot hodgepodge. By the way, this soup is a wonderful antipode agent.
Solyanka fish classic red - recipe
Ingredients:
- trout - 1 small fish;
- Pike perch - 1 small fish;
- rice - 2 tbsp. spoons;
- dark olives without pits - 10 pcs .;
- pickled cucumbers small - 2 pieces;
- garlic - 3 cloves;
- red hot pepper;
- lemon;
- tomato paste - 2 tbsp. spoons;
- greens fragrant (luchok, parsley, etc.);
- spices for broth.
Preparation
We clean the fish, cut and cut the fillet, which is cut into small pieces. Heads, fins and ridges are cooked in 1.5 liters of water with spices.
Strain the broth into a clean saucepan and pawn: washed rice, olives and cucumbers cut into slices, cook for 5 minutes, then add fish, lemon juice and tomato paste. We cook for 5-8 minutes. Season the saltwort with red hot pepper sprinkled with chopped garlic and herbs. To this hodgepodge we serve vodka or pink strong wine.