Rybnaya Solyanka
Rybnaya Solyanka is a vivid, briny fish soup with tender chunks of white fish in a tangy broth sharpened by pickles, capers, olives, tomato, and lemon. Fresh dill lifts the finish, giving the soup a clean herbal note that balances its deep savory intensity.
Ingredients
Broth and fish
- 300 gfirm white fish fillet, skinless and boneless
- 900 mlwater
- 1bay leaf
- 6black peppercorns
Solyanka base
- 120 gonion, finely sliced
- 25 gtomato paste
- 120 gpickled cucumbers, julienned
- 20 mlcaper brine
- 20 gcapers, drained
- 40 ggreen olives, sliced
- 40 gblack olives, sliced
- 20 mlsunflower oil
- 1 gground black pepper
To finish and serve
- 1 smalllemon
- 10 gfresh dill, chopped
- 4 gfine salt
Instructions
- 1
Slice the onion, julienne the pickled cucumbers, slice the olives, chop the dill, and cut half of the lemon into thin slices; keep the other half for squeezing at the table. Cut the fish into bite-size pieces about 3 cm wide so they cook evenly and stay intact in the soup.
- 2
In a medium saucepan, bring the water just to a simmer with the bay leaf and peppercorns. Add the fish pieces and poach very gently for 4-5 minutes, just until the fish turns opaque and flakes at the edges. Lift the fish out carefully with a slotted spoon and keep it aside; strain or leave the broth as is, but keep the bay leaf out for a cleaner flavor.
- 3
In the same pan or a second saucepan, heat the sunflower oil over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned; gentle cooking keeps the soup sweet rather than harsh. Stir in the tomato paste and fry for 1 minute until it darkens slightly and smells sweeter.
- 4
Add the julienned pickled cucumbers and cook for 2 minutes to soften them slightly. Pour in the fish broth and caper brine, then add the capers, green olives, black olives, and ground black pepper. Bring to a lively simmer and cook for 6-7 minutes so the sour, salty, and tomato flavors meld into the broth.
- 5
Return the poached fish to the soup and add half of the chopped dill. Simmer very gently for 1-2 minutes only, just to heat the fish through without breaking it up. Taste before salting, then add fine salt as needed; because the pickles, capers, and olives are salty, you may not need all of it.
- 6
Turn off the heat and let the solyanka stand for 2 minutes so the broth settles. Divide into warm bowls, top each serving with lemon slices and the remaining dill, and serve with the extra lemon for squeezing. The soup should taste bright, briny, lightly tomatoey, and distinctly sour-savory.
Nutrition per serving
Notes
- •Cod, pollock, haddock, or pike-perch work well; choose a firm fish that will not fall apart easily.
- •If your pickled cucumbers are very sharp, start with 10 ml caper brine and adjust at the end.
- •For a richer restaurant-style version, replace 150 ml of the water with light fish stock.
- •Serve with dark rye bread or boiled potatoes if you want a more filling meal, though the classic soup is often served on its own with lemon.
Background
Solyanka is a classic Russian soup known for its bold sour-salty flavor profile, traditionally built from pickles, olives, capers, and lemon. While meat versions are widespread, fish solyanka has long been prepared in regions with strong river and coastal fishing traditions, especially as a festive or tavern-style dish. Its characteristically intense broth reflects the old Russian love of contrasting preserved and fresh ingredients.
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