Fish Solyanka is a traditional Russian soup known for its unique tangy, salty, and savory flavors. This comforting dish combines fish, potatoes, pickles, and olives to create a rich and warming meal, perfect for cooler days or special family gatherings. The balance of sour notes from pickles and briny olives, along with tender fish, makes this a beloved dish in Russian cuisine.
Preparation Time
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients (Serves Four People)
- 500g fish fillets (salmon, cod, or perch)
- 2 medium potatoes, diced
- 1 medium carrot, diced
- 1 medium onion, finely chopped
- 2-3 pickles, finely diced
- 1-2 tbsp tomato paste
- 1-2 tbsp olive oil
- 100g black olives, pitted
- 2 bay leaves
- 2 cloves garlic, minced
- 1 tbsp capers (optional)
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
- Salt and freshly ground black pepper to taste
- 1.5 liters of fish stock or water
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, tomato paste, and diced carrot. Cook for an additional 2-3 minutes until fragrant.
Step 2: Add the Potatoes and Stock
Add the diced potatoes to the pot, followed by the fish stock (or water). Bring the soup to a boil, then reduce the heat to low. Add the bay leaves and let it simmer for 10-15 minutes or until the potatoes are tender.
Step 3: Cook the Fish
Gently place the fish fillets into the pot. Simmer for 8-10 minutes until the fish is cooked and easily flakes with a fork. Remove the fish from the pot and carefully break it into bite-sized pieces.
Step 4: Add Pickles and Olives
Add the diced pickles, black olives, and capers (if using) to the soup. Stir well and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to blend.
Step 5: Serve the Solyanka
Ladle the hot soup into bowls, garnish with fresh parsley, and serve with a lemon wedge. For extra brightness, squeeze some lemon juice into your bowl.
Tips and Tricks
- You can combine fish and seafood, like shrimp or mussels, for a richer flavor.
- Be careful not to overcook the fish—it should remain tender and flaky.
- Adjust the amount of pickles and olives according to your taste for a tangier or milder flavor.
Serving Suggestions
Solyanka pairs wonderfully with a slice of dark rye bread on the side. You can also serve it with boiled eggs for a
heartier meal. The soup can be enjoyed as a main course, especially during the colder months.
Nutritional Information (Per Serving)
Calories: 280 kcal
Protein: 25g
Fat: 12g
Carbohydrates: 22g
Fiber: 4g
Sodium: 950mg
Dietary Modifications
- Low-Sodium: Use low-sodium fish stock and reduce the number of pickles and olives to control the salt content.
- Gluten-Free: This recipe is naturally gluten-free, but be cautious with store-bought stock and capers containing gluten.
- Keto-Friendly: Omit the potatoes and substitute with cauliflower for a low-carb version of this traditional dish.
About Fish Solyanka
Fish Solyanka is a hearty and savory soup from Russian cuisine. Historically, it was a way to use up preserved ingredients like pickles, olives, and cured fish. The dish has become a beloved staple for Russian families, offering a unique blend of tangy, sour, and umami flavors. While solyanka can be made with different bases, such as meat, mushrooms, or fish, the fish version is especially popular for its lightness and complexity.
Cultural Context
Solyanka dates back to the 15th century and has long been a comfort food for the working classes in Russia. Including preserved ingredients, such as pickles and olives, reflects the Russian tradition of making the most of what’s available, particularly during harsh winters when fresh vegetables are scarce. Fish Solyanka is often prepared during holidays and special occasions but also serves as an everyday meal in Russian homes. Its complex flavor profile represents the deep culinary traditions of balancing tart, salty, and savory notes, showcasing the resourcefulness and creativity of Russian cuisine.
