Fish Solyanka with Salmon, Sturgeon, and Pike Perch is an exquisite dish of Ukrainian cuisine that combines delicate fish textures with a rich, aromatic broth. This recipe is a perfect choice for a special lunch or a family weekend meal.
Ingredients (4 servings):
Main:
- Sturgeon fillet — 120 g
- Pike perch fillet — 120 g
- Salmon fillet — 120 g
- Olives (green and black) — 40 g
- Fresh parsley — 8 g
- Lemon — 20 g
- Sour cream 15% — 120 g
Solyanka Base:
- Pickled cucumbers — 120 g
- Onion — 100 g
- Tomatoes — 90 g
- Fish broth — 900 ml
- Tomato paste — 60 g
- Capers — 14 g
- Sunflower oil — 50 g
- Salt — 12 g
- Sugar — 26 g
Step-by-Step Preparation:
Step 1: Preparing the Fish
Thoroughly clean the sturgeon, pike perch, and salmon fillets from skin and bones. Cut the fish into cubes approximately 1×1 cm. Set aside.
Step 2: Preparing the Vegetables
Peel the pickled cucumbers and cut them into small cubes. Finely chop the onion. Blanch the tomatoes (pour boiling water over them), remove the skin, discard the seeds, and chop into 0.5 cm pieces. Finely chop the capers.
Step 3: Preparing the Base
Heat sunflower oil in a pot and add the chopped onion. Sauté for 2-3 minutes until translucent. Add the pickled cucumbers and fry together for another 5 minutes. Then, add the chopped capers and blanched tomatoes. In a separate pan, fry the tomato paste with sugar until it reaches a deep red color and then add it to the vegetables. Pour in the broth, add salt and spices, and simmer over low heat for 20-25 minutes.
Step 4: Finishing the Dish
Add the prepared fish to the cooked base and simmer for 3-4 minutes until the fish is fully cooked. The solyanka should not boil too vigorously to keep the fish tender.
Serving
Pour the hot solyanka into bowls, add lemon wedges and sliced olives. Sprinkle with fresh herbs and serve with sour cream. Optionally, add croutons or a slice of black bread.
Enjoy your meal!
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