Recipe for Russian hodgepodge with fish. Solyanka fish classic

Cooking fish hodgepodge is not easy, but very simple. You can even say that it couldn’t be easier. Nevertheless, the soup turns out to be royally beautiful, incredibly tasty.

Let's get ready?

Let's start with the fish. Everything is quite clear here. Any fish can be used in a hodgepodge. Both sea and river fish. But sea is preferable. You can also cook hodgepodge from one type of fish. But it's better to mix various varieties fish. And the more, the better. I sometimes mix and 6-8 kinds. Moreover, I usually don’t buy such a variety on purpose, but “save” fish specifically for this occasion. A piece of salmon, a piece of muksun, part of a sea bass, and so on. Every time I cook something from fish, I save a little for hodgepodge.

At least 1/3 of all fish for hodgepodge should be salted or smoked. Hot smoked pink salmon, lightly salted salmon, smoked mackerel, eel, halibut and so on.

The only thing that I would not recommend using when cooking is herring - because of the specific smell, and small river fish- because of the small bones, which cannot be completely removed.

Now the recipe itself:

For 4-6 servings you will need:

400-500 grams of fresh fish fillet

200-250 grams of smoked and salted fish fillet

2 onions

3 tablespoons tomato paste

150 grams of pickled cucumbers or 50 grams of capers

50 grams of vegetable oil

1-2 olives and lemon slices for each serving

Sour cream

dill greens

2 liters of water or fish stock

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Separately, cut fresh and smoked-salted fish into pieces with sides of about 1.5-2 centimeters. You can cut smaller, but not larger.

Peel the onion, cut into small cubes.

Fry in vegetable oil until golden brown. At the end of frying, add tomato paste to the onion, stir well and heat together with the paste.

Cucumbers cut into small cubes. Pour into a bowl or skillet. Fill with water, so that the water covers the cucumbers and let the cucumbers boil in the liquid for 2-3 minutes.

Instead of cucumbers, it is better to use capers. They do not need to be blanched, it is enough to drain the liquid in which they are usually stored. You can use both cucumbers and capers together, but then there should not be many cucumbers.

Pour water or broth into a small saucepan. Bring to a boil. Gently lower the pieces of raw fish into the water.

Stir, remove the foam, let it boil for a couple of minutes and then lower the smoked fish. Also stir and remove the foam and let it boil (not much) for a couple more minutes. Then dip the browned onion and tomato into the soup, bring to a boil again and cook for 5 minutes. After that, add the cucumbers, along with the liquid in which they were blanched, or capers - without the liquid. Stir well and taste for salt. Salt if necessary. Then bring the soup to a boil for the last time and remove from heat. Sprinkle with finely chopped herbs, add bay leaf. Cover and leave for 10-15 minutes.

Appetizing salmon fish hodgepodge - amazing tasty dish, which even the guests are not ashamed to serve to the table!

Solyanka can be made from any good fish - as long as it is not too bony. However, I sincerely believe that there is no tastier red fish hodgepodge! In addition, the recipe turns out to be more or less economical, because, for the fish broth, we will use the head, backbone and tail of the salmon - and this is not an expensive pleasure.

In the classic recipes of the combined fish hodgepodge, up to 6-8 types are used. different fish. This time I prepared the recipe "simpler" and "easier" - salmon, but two types - that's the main ingredient.

Ingredients:

• 1 salmon head, tail and spine
• 2 smoked salmon bellies
• ½ lemon
• 15 olives
• 2 onions
• 1 carrot
• 4 pickles (small)
• 1.5 tbsp tomato paste
• handful of capers
• A few green onions
• Salt, black peppercorns, ground black pepper
• Italian herb blend
• Dill and parsley greens to taste

Cooking step by step with photos:

1. We wash the salmon ridge, clean the luska.
2. Then we cut the spine of the red fish into pieces.
3. We clear the head and tail from Luska. We take out the eyes and gills. Rinse under running water.
4. Fill with water to cover the fish. Bring to a boil. We drain the water, rinse and put the water in clean water on the fire.
5. We clean one onion, throw it to the fish. Salt to taste, add black peppercorns.
6. Cut the smoked salmon bellies into small pieces.
7. Add the belly to the fish and cook for 15-20 minutes.
8. Finely chop the second onion.
9. We send to the pan with sunflower oil, fry until golden brown.
10. Finely chop the carrots.
11. Add carrots to the pan first.
12. Then add the onion.
13. We cut cucumbers into cubes.
14. Add cucumbers to onions with carrots
15. Let this mass fry a little, then add the tomato paste. You can pour in half a cup of fish broth so that the mass is better stewed. Simmer until cooked, do not forget to add salt, black pepper and herbs to taste.
16. Finely chop the green onion.
17. Add to skillet, stir and turn off immediately.
18. We send the whole mass from the pan to the fish broth.
19. Cut the olives into slices.
20. We measure required amount capers.
21. Add capers and olives to the hodgepodge, let it boil for 5 minutes.
22. Add salt to taste, add herbs and spices. Cut the lemon into half slices.
23. Add lemons and finely chopped greens to the fish hodgepodge. Leave to boil for 2-3 minutes, and turn off.
24. It is preferable to let the hodgepodge brew for a couple of hours before serving.

Enjoy your meal!

Step-by-step recipes for making classic and combined fish hodgepodge on the stove and in a slow cooker (+ recipe with photo)

2019-04-19 Oleg Mikhailov and Alena Kameneva

Grade
prescription

22381

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

1 gr.

carbohydrates

2 gr.

44 kcal.

Option 1: Fish solyanka classic recipe

Classic fish hodgepodge is a hearty and very tasty hot dish that will not leave anyone indifferent. At the base of the hodgepodge, it is better to use several varieties of fish, today we will take a salmon ridge, add cod - it will turn out just not greasy, but at the same time very fragrant and tasty!

Among other things, we will add olives and lemon slices to the hodgepodge - hodgepodge is not possible without these ingredients. Optionally, you can add some additional pickled cucumbers to the hodgepodge. Solyanka should be served at the table for dinner, with a couple of slices delicious bread You can also add greens.

Ingredients:

• Ridge of salmon - 300 g
• Cod - 300 g
• Water - 2.2 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Olives - 6-7 pcs.
• Lemon - 4 slices
• Salt, pepper - to taste
• Greens - 20 g

Step by step recipe with photo

Prepare food items on the list. If the fish is frozen, take it out of the freezer in advance, allow time for the fish to defrost. Take a pan that is suitable in volume, then pour clean water into the pan. Transfer the fish pieces to a bowl. If cod with scales, pre-clean. Put the pan on the fire, cook the broth from the moment the water boils for 25 minutes.

In the meantime, prepare the vegetables - peel the potato tubers, wash and dry. Cut potatoes into large pieces.

Peel carrots and onions, wash and dry. Cut the onion into small cubes, carrots can be grated or finely chopped. After 25 minutes of cooking the broth, take out the fish, strain the broth, put the vegetables into the pan. Boil vegetables for 15 minutes.

Prepare the olives - cut into slices, cut the lemon into slices.

Cut the fish into pieces, remove the bones. Then transfer the fish to a bowl.

Add salt and pepper to the pan, if desired, you can add spices at your discretion. Chop the greens and throw in a hodgepodge. Take a sample of hodgepodge, then pour into plates, garnish with olives and lemon. Serve hodgepodge to the table.

Enjoy your meal!

Option 2: A quick recipe for classic fish hodgepodge

Cucumbers are used in this soup, choosing at your discretion, but for quick cooking it is better if they are barrel salted. In addition to reducing time, such cucumbers are also more pungent in taste, and this is exactly what the hodgepodge needs.

Ingredients:

• fillet of any frozen red fish - half a kilogram;
• two medium onions and two large pickles;
• cup tomato juice and a spoonful of thick paste;
• salt, a little sugar and aromatic spices.

How to quickly cook fish hodgepodge

Defrost the fish in advance in any "slow" way - in the open air or in the refrigerator. Cut into slices, two per serving, and put to boil in cold water. For the specified amount of products, a three-liter saucepan is needed, but we pour only two liters of water into it.

Peel the onion and dissolve into cubes or short strips, heat the pan, pour in a spoonful of oil and sauté the onion for three minutes. Cut off the skin from cucumbers, as a rule, it is rough in large specimens, cut the flesh into cubes, squeezing lightly in your hand, squeeze the salty juice into a cup. Put the cucumbers in a pan, mix, fry for about seven minutes.

Pour the tomato and cucumber juice into the frying pan, add the pasta, salt and stir, reduce the heat to the lowest and cover with a lid. Simmer all the time while the fish is cooked, then put in a saucepan.

Stir, salt and add, if you see fit, a pinch of pepper. If the soup seems too sour because of the tomato, add a spoonful of sugar. Cook the soup at a medium boil for three minutes.

Option 3: Combined classic fish hodgepodge

If possible, use salted and smoked salmon fillets, equally. You can replace it salted mackerel, and cold-smoked horse mackerel, but in this case, slightly reduce the amount of brine added.

Ingredients:

• trimming of large freshwater fish (heads, fins) - 1.3 kilograms;
• 300 grams of shrimp;
• pike perch or pike, meat parts - 500 grams;
• three hundred grams of salted salmon;
• five frozen crayfish, medium size;
• three "barrel" cucumbers and a glass of pickle from them;
• a dozen green and black olives;
• melted butter - a tablespoon;
• one hundred grams of salted mushrooms (various varieties);
• 200 grams of tomatoes and one small carrot;
• in a small bundle young dill and ordinary parsley;
• three medium onions;
• bay leaves, peas, parsley root;
• ready-made set of spices for fish soups.

How to cook

Thaw thawed fish trimmings room temperature, drain the liquid, rinse with running water. Put in a three-liter saucepan, fill to the top with water and heat to a boil. Remove the foam during the entire heating period and another five minutes after boiling. Add large spices, washed onion, right in the husk, carrots and roots. Reduce the heat to a barely noticeable excitement of the broth and simmer under the lid for one and a half to two hours.

Remove all products from the pan, strain the broth, changing the gauze twice. Bring to a boil, add a little salt and boil the pieces of fish carcasses. Do not digest, twenty minutes or even less is enough, be sure to control the process! Remove the fish and set aside, strain the broth again and leave under the lid.

Peel the onion, dissolve into quarters of rings, boil the crayfish, remove the shell, chop finely. If it is not possible to purchase crayfish, large frozen shrimp are also suitable, only they need a little less by weight. Also defrost crustaceans, boil, if necessary, disassemble from shells, chop.

Cucumbers cut into short narrow slices, if the skin is rough, cut off, but add a little pulp so that the mass of the product does not change. Scald the whole tomatoes, carefully remove the skin and cut into centimeter cubes. Olives, as a standard, are cut into thin rings, for the convenience of work it is better to immediately purchase a pitted product.

We melt the butter over low heat, put it into the pan with a three-minute interval: onions, then tomatoes. Stew for a quarter of an hour, very slowly, not allowing to brown. We wash the mushrooms, shake off the moisture, cut into centimeter cubes, cut the salted salmon a little larger.

Bring the broth to a boil again, pour in the brine and, after a minute, spread the sauté. We simmer for a quarter of an hour, add cucumbers with mushrooms, again we detect fifteen minutes. We spread olives and cancerous (shrimp) meat in the soup, let it boil for about five minutes, no longer.

The last stage of the assembly of the hodgepodge is the laying of fish, herbs and spices. We cut the dill so that the largest pieces fit easily on the tip of the knife, parsley - a little larger. Dropping into a saucepan salted fish, ready spices, mix, wait ten minutes, and season with herbs. At the same stage, you can add two or three cloves of garlic without chopping, and remove just before turning it off. Warming up the greens for no more than five minutes, turn off the heat and leave for half an hour under the lid.

Put slices into serving bowls boiled fish be sure to garnish the servings with lemon rings.

Option 4: Delicious canned fish hodgepodge

A wonderful classic fish hodgepodge can also be cooked from prosaic canned food; mushrooms and cabbage are also present in this recipe. Canned mushrooms are also suitable, but cabbage must be a strong sourdough and not soft.

Ingredients:

• "Sardines in tomato" - a jar of canned food, 240 grams;
• three hundred grams sauerkraut and fresh champignons;
• two pickles;
• onion, three potatoes and a large carrot;
• two spoons vegetable oil and the same amount of tomato;
• small lemon;
• 50 grams of olives;
• salt, two bay leaves, pepper;
• a small bunch of greens.

Step by step recipe

Wash the mushrooms, shake off the water and cut into slices. Peel potatoes, rinse, cut into two-centimeter cubes. Bring an incomplete three-liter pot of water to a boil, lightly salt and put the potatoes. Boil twenty minutes.

Peel the onion and carrots, and thinly cut the skin from the cucumbers. Grate carrots, cut onions and cucumbers into small cubes. Wash the cabbage and squeeze it out.

Put the mushrooms and onions into the heated oil, stirring, simmer for five minutes, add the carrots and sauté for another three minutes. Season with tomatoes, put cucumbers and mix. Warm up for another four minutes, add cabbage and a ladle of water from the pan, cover with a lid and leave on minimum heat for another five minutes.

Open canned food, mash slightly or leave whole, depending on the size of the slices. Put in a saucepan, along with browning, mix, pepper and, if necessary, add salt. Cook for another five minutes, sprinkle with herbs, put olives. Let it boil quickly and turn off the stove, keep under the lid for up to half an hour. When serving, garnish with parsley sprigs, lemon slices.

Option 5: Fish hodgepodge with squid (in a slow cooker)

Ingredients:

• smoked squid tentacles and fried hake- two hundred grams;
• 200 gram jar of olives;
• three hundred grams of potatoes;
• three pickled "barrel" cucumbers;
• medium carrot and small onion;
• a spoon with a slide of tomato, 25 percent paste;
• salt and spices (pepper, cumin, lavrushka).

How to cook

We heat a couple of tablespoons of oil in the frying mode, cut the squid into cubes, lower it into the bowl and set the timer for ten minutes. After half the time, add the grated carrot and chopped onion into small squares.

We disassemble the hake from the bones and ridges, divide it into small slices and put it in the switched off slow cooker. We rub cucumbers to the total mass, put the tomato and mix. We start the extinguishing program for twelve minutes.

We clean and cut the potatoes into narrow sticks, put them in a bowl, add the spices and mix. With boiling water, bring to a three-liter volume and extend the extinguishing mode for another hour. Salt the finished hodgepodge, put the olives cut in half. We serve sour cream, sprigs of greens, chopped lemon to the hodgepodge.

Option 6: Classic fish hodgepodge from trim and salmon fillet

Soup from the category of those that wealthy people in Russia liked to treat themselves to. Times have changed and red fish, like olives with lemons, have become more accessible. Well, without them - what is the classic hodgepodge?

Ingredients:

• crop and head any salmon fish- 500 grams, and the same amount of salted fillets;
• a jar of olives;
• three potatoes;
• onion and carrot medium-sized;
• small lemon;
• three pickled cucumbers;
• two tablespoons of tomato, 25 percent paste;
• pea pepper, coarse salt and vegetable oil.

Step-by-step fish hodgepodge recipe

Thoroughly clean and gut the fish, if you have a carcass, carefully inspect the individual parts for the presence of scales and carefully remove them. Rinse all suitable pieces - fins, head, ridge and abdomen, put in a three-liter saucepan, pour, not reaching the edges by five centimeters, with cold water. Put on moderate heat, remove the foam until boiling, salt, lower half the onion and carrot, add pepper. Boil, focusing on the readiness of the fish.

Grind the remaining halves of peeled vegetables: onions - quarters of rings, three carrots into medium chips. Saute in very hot oil, when the vegetables are slightly reddened, mix them with tomato and add a ladle from the pan with broth, simmer for seven minutes under the lid.

We take out all large parts from the broth with a slotted spoon, remove spices, fins and bones. We filter the broth, remove pieces of meat from the ridge and bones, cut the abdomen not too finely.

Potatoes in a hodgepodge look best in the form of sticks, we lower them into the broth that has boiled again on the stove. We dissolve the salted fillet into small slices, rub the cucumbers coarsely, cut the olives, depending on the size of the berries, the larger they are, the thinner the rings.

Stew cucumbers for at least seven minutes and a half a glass of broth, not allowing to cool, transfer to a saucepan and add all other products, including frying. Salt, let it boil slowly for about five minutes and turn it off. You can sprinkle with herbs immediately or already in plates, sour cream and lemon slices are required when serving.

Sometimes you want something easy and delicious soup, which will satisfy the feeling of hunger and please you with a pleasant and rich taste. This is exactly what fish hodgepodge is, which can have various variations depending on the ingredients it contains.

Fish hodgepodge- recipe number 1

Products for cooking:

• fish for broth - 0.6 kg;
• red fish - 220 g;
• pickled cucumbers - 3-4 pieces;
• tomato puree - 2 tablespoons;
• vegetable oil;
• olives or capers;
• lemon - half.

Peel and finely chop the onion, chop the cucumbers as well. Scald the fish with boiling water, then rinse in cold water. Now prepare a pot with broth and place chopped cucumbers, capers, tomatoes, salt, bay leaf into it. Then cook everything for 14 minutes. When the fish "is ready, you need to put in it slices of lemon, olives, chopped herbs.

Fish hodgepodge - recipe number 2

• fish (you can take pike perch) - 0.5 kg;
• water - about 1.6 liters;
• onion - 210 g;
• tomato paste - 1 spoon;
• - 210 g;
• Bay leaf;
• greens.

It is necessary to boil the fish in salt water, then remove it from the broth and separate from the bones. Finely chop zander meat. Chop the onion into pieces, also cut the cucumbers. Now the cucumbers, along with the onions, are spasserovat. Then fry the tomato paste separately. When the broth boils, you need to put onion, cucumbers, tomato paste, bay leaf into it and cook for about 13 minutes. In each plate of hodgepodge, you need to put a slice of lemon and sprinkle with herbs.

Fish hodgepodge - recipe number 3

Products for cooking:

• fish (you can use catfish or sea bass) - up to 1 kg;
• water - 3.4 l;
• white mushrooms - about 7-8 pieces;
• champignons - about 16-18 pieces;
• sauerkraut - 1 cup;
• pickled cucumbers - 2 pieces;
• onions, capers, herbs - to taste;
• flour;
• pepper, salt;
• olives.

Initially, you need to clean the mushrooms, cut into pieces and boil until half cooked. Then chop and sauté the onion. In a separate pan, spasser the flour and add a little water to it. Cucumbers should be peeled and cut into slices. Clean the fish well from the bones, then cut into pieces. Now place in mushroom broth pieces of fish, then after 7 minutes put sauerkraut, capers, cucumbers, bay leaves, sautéed flour. You can also add black peppercorns. Now cook everything for 6 minutes. Then place a slice of lemon, olives or olives in each plate.

Fish hodgepodge - recipe number 4

• fish - 0.7 kg;
• potatoes - about 0.6 kg;
• pickles - 240 g;
• carrots - 140 g;
• tomato puree - 140 g;
• butter;
• olives, lemon, salt, spices, herbs.

Initially, you need to clean the fish and divide it into fillets with skin. Then separate carefully from the bones. From the heads and bones, you need to make a broth by adding carrots and onions to it. Then strain the finished broth. Now cut the remaining onion into half rings and fry in oil. Tomato puree should be sautéed separately. peel off the skin and cut into slices. In the boiling broth, you need to dip the diced potatoes, pieces of fish and boil for 9 minutes. After that, place the onion and sauteed tomato puree in the broth. After 4 minutes, add spices, pepper, salt and cook for another 3-4 minutes. When the fish hodgepodge, the recipe of which is very simple, is ready, you should pour it into plates and add lemon, olives, greens to each piece.

Fish hodgepodge with shrimps- recipe number 5

Ingredients for cooking:

• shrimp - 175 g;
• fish (fillet) - 360 g;
• parsley root:
• pickled cucumbers;
• tomato paste;
• olives or olives;
• butter;
• broth - 4-5 glasses;
• lemon - half;
• sour cream, pepper, salt.

Initially, you need to boil the fish fillet and cut it into small slices. now fry a little until half cooked. and the onion should be cut into strips and fried in oil, while adding tomato paste. Now cut the pickled cucumbers into slices and also sauté. Boil the broth and put vegetables, olives in it and boil until tender. Add pepper, spices, salt. Boil shrimp separately until tender. Serve the hodgepodge by putting a piece of fish, shrimp, sour cream, a slice of lemon and olives in each plate.

So, salty. By this word, many of us understand delicious meat dish with the addition of olives, pickled cucumbers and herbs. But hodgepodge can be prepared not only on meat broth, as well as mushroom and even fish, however, it has nothing to do with the ear.

Now every self-respecting restaurant considers it necessary to include a dish with this name in its menu. saltwort is an interesting process with its subtleties.

Fish sauce. What kind of fish can be cooked

Solyanka can be prepared from almost any fish. Do you already imagine how to cook it in a pot right on a fishing trip? We hasten to upset you. This soup is not so simple that it can be easily prepared in nature, using a minimum of products.

Fish - it must be oily. Another condition - it should not smell strongly. For example, sea fish pollock (dry and absolutely not greasy) or flounder (fatty, but very unpleasant smelling) are not suitable for either hodgepodge or traditional fish soup.

Of the river fish species, both carp and carp are quite suitable. Silver carp can also be used, but do not take too large specimens. With age, this fish accumulates too much fat, which will taste bad, which will hopelessly spoil the taste of our dish. The mullet is perfect. This one contains almost no bones. Therefore, cooking from it fish fillet won't be difficult.

From marine fish, we recommend noble ones - salmon, trout, chum salmon. But pink salmon has tough meat, and there is not a lot of fat in this fish, so rich broth Not sure it's going to happen. Perfect option for an aristocratic hodgepodge, it is a sturgeon or a sterlet. This is the most of all presented on Russian market. Therefore, if you really want to impress the guests, you can use both sturgeon and, for example, salmon or trout for the broth. It will turn out a little cheaper, but the effect of this dish will be amazing.

If you prefer sea ​​fish, but do not want to spend a lot of money, buy mackerel - big, fat, fat. Of course, it will not replace sturgeon or trout, but your fish hodgepodge will not get worse from this. This fish has a pleasant sweetish taste, has tender, fairly fatty meat, and there are very few bones in it.

On a note. The fastest fish hodgepodge is obtained from fresh or chilled fish, as there is no need to spend time defrosting it.

cooking recipes

Cooking delicious fish hodgepodge is not quite a simple matter, as it might seem at first glance. Truth, craftsmen from an ax they share the secrets of a hodgepodge from canned fish, saury or mackerel, but we will not consider such options. Firstly, it is not very tasty, and secondly, it is less healthy than a dish made from natural, not canned fish.

Today we will try to master the preparation of a delicious mackerel fish hodgepodge with a small addition of trout bellies (where without this delicious fish) ... And for a "snack" we will bring fish hodgepodge from sturgeon.

Recipe number 1. "Mackerel + salmon + what is at hand"

For this budget but delicious option we will need:

• 4 large thick mackerels, salmon bellies;
• water for making broth;
• potato;
• onion;
• carrot;
• salted (pickled) cucumbers;
• tomato paste;
• olives or olives;
• vegetable oil for frying;
• black peppercorns, you can add a couple of grains of fragrant;
• bay leaf, 2-3 leaves;
• salt (optional as we have salty ingredients)

We do not indicate the number of ingredients on purpose, as someone likes to fish soup potatoes, and someone considers its use unacceptable, someone likes fried onions and carrots, and someone does without carrots. Therefore, everything is done by eye.

1. We cut off the head and tail of the fish, clean the fish pulp from the skin and ridge. We put everything in a saucepan, fill it with water (about 4 liters) and put it on fire. We clean the fillet from bones and cut into pieces of medium size.
2. Let's wait until the water boils, turn off the fire and remove the foam. This will make the broth clear. Here we put bay leaf, black and allspice.
3. While the bones and heads are cooking, peel the onion and carrots. Finely chop the onion (first with feathers, then across), and rub the carrots on a coarse grater.
4. Pour vegetable oil into a frying pan and put it on fire. Put the chopped onion and grated carrot there. Lightly fry, but do not fry, the onion should not be covered with a tanned crust.
5. Add two or three tablespoons of tomato paste to our frying. If it gets too thick, you can add water or broth from the pan.
6. Cut the cucumbers into half rings and add to the pan, let it simmer for about two minutes.
7. Remove the roast from the heat and turn off the broth. With a slotted spoon, we will take out the bones, heads and fish skin from it, if there is pulp somewhere, then we will remove it from the bones, and discard everything else. Strain the broth through cheesecloth.
8. Peel the potatoes and cut them into medium cubes. We put the broth back on the fire and put the potatoes there.
9. Let it cook until half cooked, at this time we will cut olives or olives into rings. Let's put the roast in the broth with potatoes, add olives or black olives, add olive brine to taste, it will give the hodgepodge a unique taste.
10. 5 minutes before the end of cooking, add pieces of mackerel fillet.
11. From the moment of laying the potatoes, 15 minutes should pass. We try the hodgepodge for salt. If additional salt is not required, turn off the fire.

Served in not very deep plates with a spoonful of sour cream and half a slice of lemon, garnished with a sprig of parsley or green onion feathers.

Recipe number 2

The preparation of fish hodgepodge from sturgeon imposes its obligations on the cook. In such an expensive soup, it is better to use the most best products: replace tomato paste fresh tomatoes, and add capers to pickles, instead of salmon or trout bellies, use the middle part of the best quality fish.

The cooking process is not much different from mackerel hodgepodge. However, it is better not to remove the skin in sturgeon. , if accidentally digested, it will simply fall apart. In addition, the spine cannot be boiled, and it is not intended for storage. As soon as you buy a piece of sturgeon, immediately butcher it and discard the backbone.

Video on how to cook fish hodgepodge

We will cook the broth for this hodgepodge from sturgeon and salmon, and not from heads, skins and bones. Cook only on low heat so that the broth is clear. Then everything is according to the previous recipe. But instead of tomato paste in the frying, we will use scalded and peeled tomatoes. We will add them cut into medium-sized pieces. Finely chop the capers and add along with pickles in the fry

That's all the subtleties.

Cooking delicious fish hodgepodge is a creative process, so the result always depends on who. Enjoy your meal!