Belarusian Fish Solyanka
A rich and tangy soup featuring fish, pickled cucumbers, capers, and potatoes, creating a complex flavor profile with a sour and savory taste.
🧂 Ingredients
- 500 g White fish fillets(such as zander, perch, or cod, cut into pieces)
- 1 medium Onion(finely chopped)
- 2 medium Potatoes(peeled and diced)
- 200 g Pickled cucumbers(shredded or diced)
- 80 g Capers(drained)
- 1.5 l Fish stock or water
- 2 tbsp Butter
- 1 Bay leaf
- to taste Black pepper
- to taste Salt
- for garnish Fresh dill
- for serving Sour cream
👨🍳 Instructions
- 1
Boil the fish fillets in a little water until cooked through. Reserve the fish and the cooking liquid (which will become part of the stock).
- 2
In a shallow saucepan, melt the butter and sauté the chopped onion until lightly browned.
- 3
Add the shredded pickled cucumbers to the saucepan with the onions and cook for 5-7 minutes, stirring occasionally.
- 4
Pour in the fish stock (or water mixed with the reserved fish cooking liquid) and bring to a simmer. Add the diced potatoes and the bay leaf.
- 5
Add the cooked fish pieces and the capers to the simmering soup. Season with salt and black pepper to taste.
- 6
Simmer for about 15-20 minutes, or until the potatoes are tender and the flavors have melded.
- 7
Serve hot, garnished with fresh dill and a dollop of sour cream.
💡 Pro Tips
- ✓Using a variety of fish can add depth to the flavor.
- ✓Adjust the amount of capers and pickled cucumbers to your preference for sourness.
- ✓For a richer flavor, you can add a splash of white wine when sautéing the onions and cucumbers.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded cabbage and stew it with the onions and cucumbers for a heartier soup.
- Include a small amount of tomato paste for added color and depth.