Solyanka with smoked fish. Fish hodgepodge

For a hearty and rich hodgepodge, large non-bony fish are well suited: salmon, sturgeon, stellate sturgeon, sterlet, pike perch, beluga, trout, perch. You can also use more than one type of fish, but several. In addition, fish can be used not only fresh, but also smoked or salted.

When buying fresh fish, pay attention to its smell. Fresh fish have a clean, mild odor and red gills if no blood is released. The eyes of the fish should be clean and bright. If you put fresh fish in a bowl of water, it will sink to the bottom.

When choosing smoked or salted fish, you should also pay attention to the color. Smoked or salted salmon, trout or pink salmon should not be too bright.

Smoked fish should not have a strong odor. If such a smell is present, then this indicates the use liquid smoke when smoking. A well-prepared product has a slight smell of wood smoke.

It is better to cook hodgepodge from sea ​​fish, because too much in the river small bones. If the hodgepodge is prepared from several types of fish, then you can combine white and red fish.

Ingredients:

• fish- fresh and smoked 500 g
• potato- 3 pcs.
• onion- 1 PC.
• pickles- 2 pcs. or 1/2 cup cucumber pickle
• mushrooms- marinated or salted 1/2 cup

• carrot - 1/2
• vegetable oil- 1 tbsp. a spoon
• tomato paste- 1 tbsp. a spoon
• olives- 5-6 pcs.
• olives- 5-6 pcs.
• bay leaf- 1-2 pcs.

How to cook fish sauce:

The first step is to boil the fish broth. To do this, you need to take the head, cartilage, fins, tail of the fish and cook in boiling lightly salted water.

You need very little salt, because brine or pickles, pickled or salted mushrooms will still be added to the soup - these are the ingredients that will give the dish a salty rich taste.

The broth is cooked for about an hour and a half. While the broth is cooking, you can prepare the roast. To do this, you need to fry chopped onions and carrots on vegetable oil, invest in them tomato paste and add cucumber pickle.

You should not add a lot of tomato paste to the fish hodgepodge, because. this will overpower the flavor of the fish. After the broth is cooked, you need to remove the bones from it and add the potatoes.

When the potatoes are almost ready, you need to add fresh fish fillet to it. As soon as the fish is boiled, add the frying. Immediately after frying, pickled or salted mushrooms are put in the soup - these can be champignons, chanterelles, boletus, etc.

Then smoked fish fillets, olives, olives and bay leaves are added to the hodgepodge and boiled for another ten minutes. The prepared dish should be allowed to brew for twenty minutes and then served.

For the preparation of fish hodgepodge, several types of fresh fish are usually taken. For rich broth heads, fish trimmings with cartilage are used. Traditionally, fish hodgepodge is prepared from fragrant gourmet fish species: sturgeon, salmon, trout, but for lack of it, you can use any kind of fish, this is hodgepodge :-). Boiled pieces of salted red fish will give a piquant taste to such a hodgepodge.

Ingredients:

• salmon fillet - 500 g,
• olives - 1 can,
• fish for rich broth, trimmings, cartilage (head) of salmon and other fish - 300-500g.
• potatoes - 2-3 pieces,
• onions, carrots - 1 pc.,
• pickled cucumbers - 3-4 pieces,
• lemon - 1 piece,
• tomato paste - 2 tbsp. spoons,
• salt - to taste,
• black peppercorns - to taste,
• sunflower oil- for frying.

Preparation of a combined fish hodgepodge with salmon

We cut our fish and put it in cold water, add fish trimmings, cartilage, you can use fish heads. We put on fire, cook the broth, removing the foam. Unlike meat broth described, the first fish broth can not be drained. Cook the fish until done. Add half the onion, carrots, spices to the broth.

While the broth is being cooked, we prepare and chop the vegetables, as well as in the previous one (see photo). step by step recipe with photo). Onion cut into strips or quarter-rings. Three carrots on a grater. Fry onions and carrots in sunflower or olive oil. Add tomato paste or finely chopped tomatoes and a ladle of fish broth to the pan, simmer for about 5 minutes. You can add a little flour for the thickness of the hodgepodge.

At the end of cooking, we take out the fish, filter the broth. We remove all the bones from the fish, the head. We cut into small pieces.

We cut the potatoes into cubes or straws, lower them into the finished broth. We cook for 10 minutes.

Cut the salmon fillet.

We grind all our ingredients: we chop greens, cucumbers can be cut into strips or cubes, olives are cut into rings. Simmer the pickled cucumbers in a frying pan (or in a small saucepan) in fish broth, about 5 minutes.

The more various ingredients - smoked meats, meat or fish products - are added to the hodgepodge, the tastier and richer the soup turns out.

There is no strict recipe for hodgepodge; other ingredients can be added to its composition, to your taste. Now we collect the hodgepodge 🙂 In our broth, add chopped olives, capers (if desired), fried carrots, onions, cucumbers, our boiled fish (without bones), salmon fillet. Bring to a boil, cook for 5-7 minutes. Add salt, spices, herbs to taste.

During the preparation of hodgepodge, you should not abuse seasonings, as they can interrupt their special flavor of hodgepodge, which it acquires due to the smoked meats and other bright ingredients included in its composition.

Fish hodgepodge ready! You can serve to the table! Add lemon slices, sour cream, fresh herbs.

Enjoy your meal!

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

##

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.

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.

The variety of options for this soup is not as great as that of the first course of the same name, which is prepared from meat and a variety of sausages. Fish hodgepodge is not so popular, but very tasty, and today we will tell you a step-by-step recipe for making a rich, fragrant fish hodgepodge with a photo. The soup, which used to be called "selyanka", will become a real decoration on any table, both on a festive and on an ordinary one.

The approach of Great Lent is a multi-valued event, meaning, first of all, spiritual cleansing. However, taking care of our mental state, let's not forget about proper and balanced nutrition, because abstinence from food should not lead to exhaustion of the body.

Properly cooked meatless dishes we provide the necessary tone of the body, its healthy physical condition. The presented recipe for fish hodgepodge is compiled according to the rules and recommendations of old Russian cuisine.

Calorie hodgepodge from fish

calories and the nutritional value fish hodgepodges are designed for 100 grams ready soup. AT this recipe used fresh fish zander and salmon. The data in the table are indicative and may vary significantly depending on the type of fish used.

How to cook fish hodgepodge with olives at home

Fish hodgepodge, as a rule, is boiled from several varieties of fish, sometimes fresh and smoked are combined. It is best to cook soup using fish that have fewer bones, sturgeon and salmon species are great.

It is also customary to add lemon, pickles and olives to fish hodgepodge - this will give the soup that famous taste. Let's take a closer look at how to cook delicious fish hodgepodge at home.

Ingredients:

• Fresh pike perch - 200 gr.
• Fresh salmon - 200 gr.
• Mushrooms - 200 gr.
• Olives - 20 pcs.
• Olives - 20 pcs.
• Lemon - 0.5 pcs.
• Tomato paste - 1 tbsp. a spoon
• Bulb - 2 pcs.
• Salted (pickled) cucumbers - 5 pcs.
• Pickle pickle - 200 gr.
• Sunflower oil - 30 gr.
• Laurel leaves - 2 pcs.
• Flour - 1 tbsp. a spoon
• dill greens
• parsley

Step 1.

We cut the cleaned and washed fish into small pieces, lower them into a saucepan with bottled water, put on fire. We remove the foam from the boiled liquid, reduce the intensity of heating to a minimum. Boil the fish for 40 minutes, we get a tasty and strong broth. Do not forget about salt, the amount of which we select according to our own preferences.

Step 2

At the same time, peel the onion, cut it into small strips, put it in a separate pan with oil, fry until soft. At the end of cooking, sprinkle pieces of vegetable with flour, continue heat treatment with constant stirring, we expect the appearance of a beautiful golden hue.

Step 3

We filter the broth, pour it into a container with onion composition, add fragrant brine, combine the products with a wooden spatula.

We remove the pits from the olives, place the berries in a saucepan, add the peeled mushrooms chopped into cubes, and continue cooking the lean dish.

Step 4

Pour aromatic sunflower oil into the pan. We place finely chopped salted or pickled cucumbers in a container, lower the boiled fish and tomato paste divided into small parts. Stew the food for up to five minutes, after which we transfer it to the broth to the rest of the ingredients, along with bay leaves and chopped herbs. After five minutes of a new boil, put the pan off the heat.

We start serving the hodgepodge with fish. Place a few pieces on a plate. finished product, pour the broth, add a little olives, chopped greens and a circle of lemon. With pleasure we inhale the spicy aroma of the first course. We finish the design of our delicious and healthy meal with pre-cooked pies. We complement the hearty qualities of a lean table with these old pies.

You will spend even less time preparing fish hodgepodge from canned food than cooking from fresh fish. Canned fish require minimal heat treatment, nevertheless, the soup turns out to be quite unusual and tasty.

Ingredients:

- Canned fish (saury, salmon, sardine) - 240 gr.
- Pickled cucumbers - 2 pcs.
- Bow - 2 pcs.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Sauerkraut - 200 gr.
- Tomato paste - 1 tbsp. a spoon
- Lemon - 1/2 pc.
- Olives - 20 pcs.
- Bay leaf - 2 pcs.
- Mushrooms - 200 gr.
- Salt
- Pepper
- Greens

1. Mushrooms can be used frozen, if you have fresh whole mushrooms, then they should be washed and cut well.

2. Pour water into the pan, we need about 3 liters and lower the potatoes cut into strips. Boil for 15 minutes.

3. While the potatoes are boiling, let's take care of the vegetables. Peel the onion and carrot, chop the onion with a knife, and coarsely grate the carrot. Cut the pickled cucumbers into small cubes, and rinse the sauerkraut.

4. In a pan, lightly fry the onion and mushrooms in vegetable oil. Then transfer the carrots to them and simmer for 4 minutes.

5. Put the tomato paste into the vegetable fry and mix thoroughly. Then put the chopped cucumbers, fry them for 2 minutes and add the cabbage. Cover and simmer for 5 minutes.

6. In a pan with almost ready potatoes, transfer the vegetable contents of the pan and canned fish. If necessary, salt and pepper the soup.

7. Cook for another 5 minutes, add olives and chopped herbs. Cover the pan with a lid, remove from the hot stove and let it brew for 15 minutes.

Canned fish hodgepodge is ready. Serve garnished with lemon wedges.

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