New Recipes 2021

Fish hodgepodge


● 170 g salmon fillet;
● 500 ml of water or fish broth;
● 2 tbsp. l olives, cut into rings;
● 2 tbsp. l olives, cut into rings;
● pickled cucumber;
● 1 tbsp. l capers;
● 1 onion;
● 1 clove of garlic;
● 1 carrot;
● 2–3 tbsp. l vegetable oil;
● 1 tbsp. l tomato paste;
● pinch of cumin;
● 1 tsp. dried celery;
● 1 bay leaf;
● salt, pepper – to taste;
● dill, sour cream – to taste.


1. Peel and finely chop the onion and garlic. Also wash, peel and rub carrots on a coarse grater. Take a stewpan and heat oil in it, fry onions and garlic until golden brown. Add grated carrots and stir everything for about a minute.
2. Add olives, olives, capers, sliced ​​cucumber and tomato paste and cook for about a minute. Then fill it with water or fish broth. Bring to a boil, salt and pepper to taste.
3. Add bay leaf and celery. Then chop the salmon fillet and add to the soup. Do not forget to stir!
4. Serve the hodgepodge with lemon and sour cream. I also advise you to sprinkle with herbs.

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