Fish Hodgepodge "Tavern", Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Fresh fish (fillet) - 500 g

Fish broth - 1 l

Cucumber pickle - 500 ml

Pickled cucumbers - 100 g

Bulb onions - 1 pc.

Refined sunflower oil - 2 tbsp.

Tomato paste - 1-2 tbsp.

Lemon - 0.5 pcs.

Bay leaf - 1 pc.

Black peppercorns - 5 pcs.

Parsley (greens) - 1 bunch

Sour cream - 4 tablespoons

Salt to taste

• 68 kcal
• 30 min.
• 30 min.
• B: 6.2
• W: 4.38
• Y: 0.93

Photo of the finished dish

Step by step recipe with photo

Solyanka is an old Russian hot soup dish. From what products it is not prepared only. For the preparation of fish hodgepodge, be sure to take a strong fish broth prepared from the remains of fish after cutting, and a cucumber or cabbage brine. The fish should be larger and not very bony.

From vegetables, onions, tomatoes, pickles are used, and capers, olives, and lemon are also used as additives. When serving, season the soup with sour cream and sprinkle with herbs.

For the preparation of fish saltwort "Traktirnaya" we will prepare the products according to the list.

Peel the cucumbers, cut them lengthwise into quarters and cut them across into thin slices.

Pour a little water over the cucumbers and simmer until soft.

Cut the fish fillet into small cubes.

Peel the onion, cut in half and chop each half into thin half rings.

Fry the onions in oil until lightly browned.

Add tomato paste to the onion.

Heat the onion and pasta over low heat for 5 minutes.

Put the stewed pickles, onion with tomato, pepper and bay leaf in a saucepan, pour in the hot strained broth and cucumber pickle.

Cook for 10 minutes.

Lay out the fish.

Cook over low heat until fish is tender (about 10 minutes).

The Tavernaya fish hodgepodge is ready.

When serving, put slices of peeled lemon into plates, sprinkle with chopped herbs and season with sour cream.

Enjoy your meal!