Solyankas always were very popular in Russia. For preparation of fish solyanka it is desirable to get several different grades of seafood and fish. Anyway such soup is great addition to the traditional menu.
It is required to you
- - 725 g of a humpback salmon;
- - 135 g of pickled cucumbers;
- - 95 g of lemons;
- - 365 g of potatoes;
- - 215 g of onions;
- - 135 g of carrots;
- - 15 g of garlic;
- - 55 g of rice;
- - 22 pieces of a capers;
- - 3 bay leaves;
- - 65 ml of vegetable oil;
- - salt, bell pepper.
Instruction
1. A humpback salmon defreeze, wash out, cut off a tail and fins, to remove gills. Put fish in a pan with water and put on fire. As soon as water begins to boil, it needs to be merged.
2. Then again to pour cold water into a pan, again to bring it to the boil and to continue to cook fish on small fire about 25 minutes.
3. After that fish from broth to get and clean from bones, to cut on small pieces. Fish broth needs to be filtered.
4. Clean a bulb, wash up and to cut small. Wash, peel carrots to rub on a large grater. Clean and crush garlic.
5. In a frying pan to warm vegetable oil, to fry on it at first the crushed garlic. Then to add to it onions and to continue to fry still some time. Then to shift carrots to a frying pan and to prepare on slow fire about 15 minutes.
6. Clean, cut potatoes into cubes and put in fish broth. Wash out rice and too to add it to a pan with broth, and then shift in it the fried vegetables.
7. Crush and put pickled cucumbers in broth. Several minutes prior to readiness to add a capers, bay leaf and bell pepper to soup.
8. Lower a lemon for one minute in boiled water, then dry, тоненько to cut and add to fish soup. Continue to train him about 15 more minutes.