Russian Fish Soup

Solyanka

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and chop onion. Peel and cut carrot and parsnip to small cubes. Halve leeks lengthwise, rinse between the layers and slice. Chop the salmon and the nile perch to cubes.

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2 Saute

Heat a soup pot over medium-high heat with a drizzle of oil. Fry the onion, carrot, parsnip and leeks for 5 min. Add tomato paste and stir for 1 min further.

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3 Simmer

Add the tomato passata, water and the stock cubes. Bring to a boil and let simmer, covered, for 15-20 min.

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4 Serve

Add the salmon and nile perch, sliced green olives and capers. Simmer for a final 5 min. Season with salt and black pepper to taste. Divide to bowls and serve with sour cream.

Tips for fussy eaters

Take out some of the cooked fish and serve it over boiled rice or mashed potatoes with fresh veggies on the side.

Pro tip

Solyanka (also spelled soljanka), which comes from the Russian word for 'salt', is a soup that possibly originated in the Ukraine in the 17th century and became beloved by Russians.

This Solyanka is a bright and colourful soup with sour cream and capers. Bon Appetit!

Cooking Time: 30 min

Cals 497 · Prot 36.1 · Carbs 29 · Fat 24.8

Ingredients

Number of people

Soup

Salmon fillet 175.00 Grams
Nile perch fillet 175.00 Grams
Red onion 1.00 Pieces
Carrot 2.00 Pieces
Parsnip 1.00 Pieces
Leeks 1.00 Pieces
Olive oil 1.00 Tbsp
Tomato paste 35.00 Grams
Tomato passata 200.00 Grams
Water 800.00 ML
Fish stock cube 1.00 Pieces
Green olives 50.00 Grams
Capers in vinegar 10.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams

To serve

Sour cream 100.00 Grams

This Solyanka is a bright and colourful soup with sour cream and capers. Bon Appetit!

Cooking Time: 30 min

Cals 497 · Prot 36.1 · Carbs 29 · Fat 24.8

Instructions

photo

1 Prep

Peel and chop onion. Peel and cut carrot and parsnip to small cubes. Halve leeks lengthwise, rinse between the layers and slice. Chop the salmon and the nile perch to cubes.

photo

2 Saute

Heat a soup pot over medium-high heat with a drizzle of oil. Fry the onion, carrot, parsnip and leeks for 5 min. Add tomato paste and stir for 1 min further.

photo

3 Simmer

Add the tomato passata, water and the stock cubes. Bring to a boil and let simmer, covered, for 15-20 min.

photo

4 Serve

Add the salmon and nile perch, sliced green olives and capers. Simmer for a final 5 min. Season with salt and black pepper to taste. Divide to bowls and serve with sour cream.

Tips for fussy eaters

Take out some of the cooked fish and serve it over boiled rice or mashed potatoes with fresh veggies on the side.

Pro tip

Solyanka (also spelled soljanka), which comes from the Russian word for 'salt', is a soup that possibly originated in the Ukraine in the 17th century and became beloved by Russians.

Ingredients

Number of people

Soup

Salmon fillet 175.00 Grams
Nile perch fillet 175.00 Grams
Red onion 1.00 Pieces
Carrot 2.00 Pieces
Parsnip 1.00 Pieces
Leeks 1.00 Pieces
Olive oil 1.00 Tbsp
Tomato paste 35.00 Grams
Tomato passata 200.00 Grams
Water 800.00 ML
Fish stock cube 1.00 Pieces
Green olives 50.00 Grams
Capers in vinegar 10.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams

To serve

Sour cream 100.00 Grams
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