Fish Team Solyanka

by Editorial Staff

Solyanka. From fish. Team. Absolutely the simplest recipe. Although … a little tinkering, of course, will have to.

Ingredients

Directions

“… Villagers were the most popular soups after cabbage soup, borscht and pickle soup. In the 19th century, a villager could be not only a soup, but also a hot appetizer based on sour or fresh stewed cabbage, served in a skillet before soup or after – before a meat dish. In the case under consideration, it was a filling soup based on steep meat, fish or mushroom broth with hot spices.
If you decide to cook soup, you will not do without broth. No way. This is an axiom.
For the broth, we took what remains from any fish preparations since summer. So to speak, a soup-broth set: heads, fins, tails and rump from all sorts of fish, which, it seems, have already been eaten, but the above type was left as a keepsake.
We put the fish component in cold water, boil it, remove the foam. We keep on high heat until the foam ceases to stand out.
And only then add to the pan a couple of unpeeled onions, black peppers and a leaf of laurel …. Yes, if there are white roots in the bins, then use them too.
Cover the saucepan with a lid and … do not cook, but simmer it is better, over the lowest heat. Take the time – and in a couple of hours you will have a super broth, even, as it is now customary to express strong emotions, “WOW broth !!!”.
Yes. For “WOW !!! WOW !!! ” it would be appropriate to add a couple of roots or at least one root to the pan, but! .. horseradish. This will give the broth a very… um… strong, piquant note.
No need to salt. This should be done at the very end of the process, and not “cooking broth”, but “assembling the hodgepodge”.
And you will have something like this. In these two hours.
The broth was cooked from scaly elements, so it should be carefully filtered. Something like this. And better a couple of times.
Photo of recipe preparation: Fish team Selyanka – step # 5
While the broth is boiling, we prepare all the “bricks” from which we will build this wonderful soup.
And once a villager, I climbed into the cellar (well, let it be dark and mice) and took out from the tub a few pickles: crispy, vigorous, with currant leaves and horseradish, with a barrel-oak flavor. In a word, salted barrel cucumbers … What a villager is without them?
Cut the cucumbers. How – in principle, there is no difference. Small cubes or straws.
I will notice. If you have large cucumbers, then there are seeds, they are hard and tasteless. You then remove them, and peel off the skin – it, a ruble for a hundred, will be tough, so peel it boldly and do not think. Again, I didn’t. Mine is thin and delicate, if this word can be applied to the skin of pickles.
And a glass of brine. This is also a strict prerequisite. Without barrel brine, I honestly give you, don’t even start a hodgepodge. It, just in case, must be filtered, alt
A fish. Those. we removed all the fish from the broth and filtered the broth with high quality. And if the villager is fish, then there is no way without fish.
Here, frankly, there is the widest scope for imagination. But I usually take a little of all kinds of fish. Some lightly salted, smoked fish. Salmon there or sockeye salmon, for example. Some lightly salted salmon. Sturgeon or beluga is good. Something like a balyk, you can also a little smoked. And, for example, fresh pike perch. If the sterlet was not found.
I cut them into such pieces, not very small. The calculation should be as follows: in addition to a piece of fish, a spoon should contain a little broth and something else – an olive there, a piece of cucumber or mushroom. But! Must!
Mushrooms. In principle, any will do, you can even pickled. But I wouldn’t. For me, there is simply no other choice than salty.
In the bins there was a jar of whites. They taste closer to salty. They were brought from a Ruthenian village, from Transcarpathia.
With tears in my eyes and a pain in my heart, I deprived myself of the remnants of the salted mushrooms of barrel pickle – a hotel from the Kola Peninsula. They were collected on the Kola Peninsula and salted there in a barrel, according to the northern recipe. Almost tore it from my heart. You know, make them with sour cream. Oh and yummy. BUT!!! I really want a villager.
If suddenly a strongly flavored brine or marinade – rinse the mushrooms well.
It is not necessary to cut very finely. The look must be preserved, and it will be tastier, otherwise they will boil. But also not to enlarge.
And in general, so as not to repeat more. Everything must be cut so that … You see, the spoon must fit more than one thing, namely a villager. This is a national team villager. So try to make this very team of the villager come true in the spoon.
If we take it strictly according to the “law of the genre”, it is better to put mushrooms of different varieties in the village. There was a case – I bought a jar of honey mushrooms … pickled. I took them out of the can and went through them. I removed all sorts of onions and other details from there. Washed very well. I cut it. Washed again. I even soaked it for an hour in salted water. And … threw it out anyway !!! So as not to spoil the soup. Once again I was convinced that if the mushrooms are imported, it is better not to look in their direction. AS?! You can eat that ?! Poor tolerant Europeans.
Olives, olives and capers. A dozen – it will be just right.
Everything is simple here. I recommend buying these “berries” to seedless. And then picking out these is troublesome. And we cut into rings, also try to be smaller. The reason is the same. Don’t cut capers. They are already small.
For especially amateurs, you can take a little brine from each jar. Just don’t get carried away.
By the way, if olives, for example, will be filled – do not neglect it. Here and shrimp, and anchovies, and lemon – everything will be in place.
The jars say they are stuffed. At first I doubted, and then I thought that shrimp and lemon are very useful for hodgepodge. So what now? Let them be.
Yes, by the way, when I cut them, then, excuse me, I did not find any lemons or shrimps. Not inside the olives, n
Cancers – ten. Large ones were not delivered to our general store today. So – what they were.
We put them in boiling water. You don’t need to add anything. No salt, no dill, no other stuff. Do not even boil, but just hold the claw biting for three minutes to turn red, and a minute beyond that.
Then they will be better cleaned.
A little advice about “cleaning”. “On” the tail … or “in” the tail there is such a “petal”, the middle one. This very petal must be pulled very carefully. And, excuse me, the very intestine that … In general, crayfish, too, you know, have such a gut will stretch after him.
I didn’t show it. She’s this … looks nisisis. But without it it will be more correct.
Here. How to clean, such cancerous necks are formed. And in general I wonder … why does cancer have a neck … right from the head to the very tail? And if he has a solid neck there, then why is his articular … legs called? Does he have legs, it turns out, not “from”, but “along” the neck? .. Oh, these nerds. How to come up with something … even straight!
Then you need to cut these necks. I cut finely. So that not even one, but several pieces fit in a spoon.
I took shrimp too. Little. Pour boiling water over them for three minutes so that they can be cleaned, no more.
And then just cut it. Small such pieces. Across.
This time, I also decided to aggravate the villager with seafood. There are all sorts of squid, mussels and other snails. It is also necessary to cut these reptiles of the sea.
Then all these crayfish tails, shrimps, seafood, finely chopped, pour into a bowl and mix.
What to choose? Tomato or tomatoes? I’m for tomatoes. Of course, it is best to take “live” natural and from the garden.
If there are fresh, real ones, then “Hurray!” and “YES HELLO !!!” Just don’t forget to clean. And if not, you can use either canned food such … in boxes, where the tomatoes are sliced in their own juice, or these are whole, but in their own juice.
These are the very last of the “friends” who have come to reddening in the basket on the windowsill. Cut, cut. Scal
But there were few of them, and they turned out to be rather dry, practically dried. Therefore, such a jar was bought. They are there in their own juice.
I came across uncleaned ones, alas … I looked at the inscription on the can, so I had to clean it. And then cut it, without fanaticism. And the juice from the can will also go into business, no need to pour it out.
Now about the bow. Again, referring to the recommendations of the author, it is best to take small onions and cut the onions into rings. They will look really interesting in a ready-made soup.
That’s how it is. Precisely to make such cute rings.
Here you go. All products are up and ready.
Now it remains to make a dressing for the villager. This is an extreme preparatory action.
Heat a piece of homemade ghee of cow’s butter in a frying pan. Don’t take vegetable. Cow oil with fish is more appropriate.
“… in the fish version, the use of butter gives the soup a special delicate flavor ….”
And … I repeat, we do not heat the oil, but only melt it.
You see – there is no foam, no crumbs. Homemade butter. We tried, washed the butter well so that there was no buttermilk left.
Send the onion (disassemble into rings) into the pan. Stir immediately so that all the onions are bathed in oil.
And you need to gild a little onion. Do not forget to stir the onion in the process. Delicate but thorough.
Here. Strongly not necessary. We don’t need heartburn.
Then put the tomatoes in a frying pan … Lay out neatly. And mix. If tomatoes are like mine, remember, they are skinless, so don’t forget about the delicacy. That means not to wrinkle. It is necessary that in addition to “tasty”, it will turn out “beautiful”. Then cover the pan with a lid and let it stew.
The fire is not strong. The regime should be very, I repeat, delicate. You need to get a soft, delicate, I would say “pooled” taste. And not a bright “fry”. Tomatoes need to change their taste. To get a kind of grilled baked.
It is, of course, if the tomatoes were summer, then they would be enough. But these…. In general, I added a little canned tomato. Like slices of tomatoes in their own juice.
Collect some fat from the surface of the broth in a separate bowl. And send this fat with a little bit of broth to the dressing. Then cover the pan again with a lid. In total, this stage of cooking refueling lasts at least fifteen minutes, maximum twenty. Remember, I said that you need to achieve the taste of baked tomatoes.
Then you send the cucumbers to the gas station. Mix gently. Cover the lid again and simmer again. Or simmer – whatever you want. BUT! The light should be minimal.
This stage will last at least fifteen minutes. Cucumbers should soften, at least stop crunching. Do not forget to stir.
This is the picture: the liquid will boil over, but not all of it, of course.
We put the pot with broth on the stove and bring to a boil.
And … we begin to build and collect the village.
First of all, pour the brine into a saucepan and stir.
And after two or three minutes, a slight bubbling, put the dressing in a saucepan. And mix well, but delicately. This is important. We don’t need lumps in the village.
Then we cover the pan with a lid. And we cook for about fifteen minutes on low heat (so that it bubbled up very weakly and rarely, I repeat).
And … the turn of mushrooms comes. In a pot of them. Stir again, cover with a lid. Wait ten minutes, at least. True, you will already start to get nervous, I am telling you for sure. There are all sorts of aromas …
This time will be enough for the soup, and this is almost exactly the “soup”, again began to bubble.
Then we will continue the assembly and construction of the village.
Next – crayfish tails, shrimps and an olive-olive-caper plate we empty … also in a saucepan. If the sea-magical mixture was prepared, it was her turn too. All this is given five minutes. Warm up – nothing more.
Again… mix gently. Do not forget – overheating is dangerous for the villager’s taste at any of these stages. Don’t force things.
And … smoked fish. Ten minutes maximum. Here the task is not to cook, but to let the villager soak up this spirit.
Then comes the turn of the salmon. We immerse it gently, without splashes and … in general, carefully. And then you will sprinkle the stove, then your wife will become a scolding.
And on the same low heat (I will not repeat about gurgles) cook salmon for about five minutes.
It’s the fish’s turn. I’m afraid to sound boring, but you noticed that the fish is cut small. The goal, again, is to fit in the spoon.
And … fish. There is a maximum of seven to eight minutes. No more.
And how it gurgled, we observe such a whitening of the fish. Almost ready. Not a villager … a fish.
Try it on salt. I do not think that it will be necessary to add salt, but suddenly …
So that’s it. Literally through … maximum !!! for about seven minutes pour chopped greens into a saucepan.
Maximum five minutes.
Turn off the heat, cover the pan with a lid, put a linen towel on top (this is for show-off) and let the villager brew for at least twenty minutes … half an hour. Read Schillert there or listen to Schulbert, it distracts, so that you don’t pull your hands with a spoon to the villager.
And the best thing to do is… transfer it, the pan, to the cold canopy. No? Senya? Then put it on the balcony. Or, as a last resort, cool the pan and put it in the refrigerator. Till tomorrow.
And tomorrow … it’s good to put a slice of lemon on the plate. Only a good lemon is needed, Uzbek for example. I do not advise using Spanish-Israeli bitter sourness. Spoil this delicious village fishy taste and destroy the aroma. I can tell you for sure.
Sour cream there or something else, who loves, too … exclusively individually.

Angela for you at your meal!

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Fish Team Solyanka

Ingredients

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