Rybnaya Solyanka

Nutrition · per serving

Steps

1. 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.

   120 g onion, finely sliced120 g pickled cucumbers, julienned40 g green olives, sliced40 g black olives, sliced10 g fresh dill, chopped1 small lemon300 g firm white fish fillet, skinless and boneless
2. 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.

   900 ml water1 bay leaf6 black peppercorns300 g firm white fish fillet, skinless and boneless
3. 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.

   20 ml sunflower oil120 g onion, finely sliced25 g tomato paste
4. 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.

   120 g pickled cucumbers, julienned20 ml caper brine20 g capers, drained40 g green olives, sliced40 g black olives, sliced1 g ground black pepper
5. 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.

   300 g firm white fish fillet, skinless and boneless10 g fresh dill, chopped4 g fine salt
6. 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.

   1 small lemon10 g fresh dill, chopped

Origin & History

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.