The inhabitants of the seaside were the first to use the remains of fish from dinner in soups for tomorrow. The first dish turned out to be rich and satisfying.
Cooking description:
The choice of fish is yours. But be sure to take both raw fish and smoked fish. This will express the taste of the hodgepodge. Optionally, you can add green olives
Purpose: For lunch
Main ingredient: Fish and seafood
Dish: Soups / Solyanka
Cuisine geography: Russian cuisine
Ingredients:
- Pink salmon fillet - 350-400 gram
- Smoked Baltic herring - 3-4 pieces
- Lemon - - To taste
- Potatoes - 3-4 Pieces
- Onion - 1 Piece
- Vegetable oil - - To taste
- Pickled cucumbers - 3-4 pieces
- Tomato paste - 1 tbsp the spoon
- Allspice peas - 3-4 Pieces
- Salt - - To taste
- Bay leaf - 2 pieces
Number of Servings: 5-6
How to cook "Fish Solyanka"
1. Prepare the required ingredients. 2. Boil pink salmon with allspice in a liter of water until tender. 3. Cut the potatoes into medium cubes. 4. Cut the onion into small cubes and fry until half cooked. 5. Add tomato paste and heat for 3 minutes. 6. Cut the cucumbers into small cubes. Transfer to a saucepan, cover with brine to cover the cucumbers and bring to a boil, hold for 3 minutes and remove.