📝 About This Recipe
Solyanka is the crown jewel of Russian 'Perviye Blyuda,' renowned for its complex 'sour-salty-spicy' profile that dances on the palate. This seafood rendition elevates the humble soup into a luxurious feast, combining a rich, collagen-heavy fish broth with the sharp tang of fermented pickles and briny capers. It is a hearty, restorative masterpiece that perfectly balances the sweetness of fresh fish with the bold, rustic flavors of the Russian countryside.
🥗 Ingredients
The Golden Broth
- 2 lbs White fish bones, heads, and tails (Gills removed; use salmon, sturgeon, or cod trimmings)
- 2.5 liters Cold water
- 3 pieces Bay leaves
- 8-10 Black peppercorns (Whole)
The Heart of the Soup
- 1.5 lbs Firm white fish fillets (Cod, halibut, or sea bass cut into 1-inch chunks)
- 4 oz Smoked salmon or trout (Cubed for a depth of smoky flavor)
- 4 pieces Fermented pickles (Russian or Polish style, finely diced)
- 1/2 cup Pickle brine (From the pickle jar)
- 2 medium Yellow onions (Finely diced)
- 2 tablespoons Tomato paste (High quality)
- 2 tablespoons Capers (Drained)
- 1/2 cup Pitted black olives (Sliced into rings)
- 2 tablespoons Butter (Unsalted)
- 1 tablespoon Vegetable oil
For Serving and Garnish
- 1 piece Lemon (Thinly sliced into half-moons)
- 1/2 bunch Fresh Dill (Finely chopped)
- 1 cup Sour cream (Smetana) (For dolloping)
👨🍳 Instructions
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1
Start by making the fish stock. Place the fish heads, bones, and tails into a large pot with 2.5 liters of cold water. Bring to a gentle boil, then immediately reduce to a simmer.
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2
Skim off any foam that rises to the surface. Add the bay leaves and peppercorns. Simmer uncovered for 25-30 minutes. Do not overcook or the broth will turn bitter.
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3
While the stock simmers, prepare the 'zazharka.' In a large skillet, melt the butter with the oil over medium heat. Add the diced onions and sauté until translucent and soft, about 6-8 minutes.
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4
Add the finely diced pickles to the skillet with the onions. Sauté for another 5 minutes to intensify their flavor. Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red.
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5
Strain the finished fish stock through a fine-mesh sieve into a clean pot. Discard the solids. You should have a clear, aromatic golden liquid.
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6
Bring the strained stock back to a simmer. Add the onion and pickle mixture (the zazharka) into the pot. Pour in the 1/2 cup of pickle brine.
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7
Add the fresh white fish chunks to the pot. Simmer gently for 5-7 minutes until the fish is opaque and just cooked through.
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8
Gently stir in the smoked salmon, olives, and capers. These ingredients are salty, so wait until this point before checking if any additional salt is needed.
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9
Let the soup simmer for another 2-3 minutes to allow the flavors to marry. Taste and adjust with black pepper or more brine if you prefer it 'sourer.'
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10
Turn off the heat. Cover the pot and let it stand for 10 minutes. This 'resting' period is crucial for the depth of flavor in Russian soups.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets a variety of fish, olives, and pickles.
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12
Garnish each bowl with a slice of lemon, a generous dollop of sour cream, and a shower of fresh dill before serving.
💡 Chef's Tips
Always use naturally fermented pickles (found in the refrigerated section) rather than vinegar-based ones for the most authentic flavor. If the soup isn't tangy enough, don't just add salt; add a tablespoon more of the pickle brine or a squeeze of lemon juice. To achieve a crystal-clear broth, never let the stock boil vigorously; a lazy simmer is the secret to a professional result. You can use a variety of fish—mixing fatty fish like salmon with lean fish like cod creates a better texture and mouthfeel. Avoid over-salting early in the process, as the olives, capers, and pickles will release their salt as the soup sits.
🍽️ Serving Suggestions
Serve with a side of toasted Borodinsky (dark rye) bread rubbed with a clove of garlic. A chilled glass of premium vodka is the traditional beverage pairing to cut through the richness. Offer extra lemon wedges and a small bowl of extra capers on the table for guests to customize their bowl. Follow the soup with a light main course, as this Solyanka is quite filling on its own. For a true Russian feast, serve alongside a simple cucumber and radish salad with sour cream dressing.