How to cook solyanka: 5 recipes and 5 secrets

With meat, fish, mushrooms and vegetables, the soup will be hearty, fragrant and very tasty.

Solyanka can be meat, mushroom and fish, but there is no traditional one. After all, almost all housewives prepare soup from what they can find in the kitchen. You can also modify the recipes collected below to suit your own taste: exclude, add or replace some ingredients. The main thing is to remember a few fundamental rules.

5 secrets of delicious hodgepodge

Usually, the soup includes several main products, that is, various types of meat, mushrooms, and fish. The larger the component, the tastier.
Real hodgepodge must be sour and salty. Therefore, put at least some of the following ingredients into it: pickles, their brine, olives, capers, salted or pickled mushrooms, tomatoes, tomato juice or paste.
Salt the soup carefully: the ingredients are already salty.
Let the finished hodgepodge brew under the lid for 15–20 minutes. By the way, the soup will become even tastier the next day.
When serving, add a slice of lemon, sour cream and chopped herbs, such as green onions, dill and parsley.

1. Mixed meat hodgepodge

Instead of pork, you can take beef, and instead of sausages, sausages or boiled sausage. If you add even more meat, the soup will be richer.

Ingredients

350 g pork;
2 onions;
250 g smoked sausage;
250 g ham sausage;
4 pickled cucumbers;
2 tablespoons vegetable oil;
2 tablespoons of tomato paste;
100 g olives;
2 sausages;
100–120 ml cucumber pickle;
salt - to taste;
greens, sour cream, lemon - for serving.

Manufacturing

Place pork in a pan of cool water. Bring the water to a boil and skim off the foam. Cover the pan with a lid and let the meat cook.

Cut the onion into large pieces, and the sausage and cucumbers into small strips. Heat the oil in a frying pan and fry the onion until golden brown. Add the sausage and cook, stirring, for a few minutes. Add cucumbers and stir.

Place tomato paste in a frying pan, add a little water and stir well. Cover with a lid and simmer for approximately 15 minutes.

Cut the boiled meat into the same strips as the other ingredients. Add chopped meat, roast, olives and sausage slices to the hot broth. Pour in the brine, stir and add salt.

Bring the soup to a boil and remove from heat. Before serving, sprinkle the solyanka with herbs, add sour cream and a slice of lemon.

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2. Mushroom solyanka

This common recipe makes the soup rich, savory, and flavorful. All thanks to various mushrooms - dried, pickled and fresh.

Ingredients

50 g of all dried mushrooms;
300 g of all pickled mushrooms;
300 g of new champignons;
4–6 tablespoons of vegetable oil;
salt - to taste;
2 onions;
2 tablespoons of tomato paste;
1 tablespoon soy sauce;
50 g olives;
lemon - for serving.

Manufacturing

Pour a little hot water into the dried mushrooms and let them soften. The time depends on the type of mushroom, so determine readiness by eye and touch. Later strain the liquid, pour into a saucepan and dilute with clear, cool water.

Cut all the mushrooms into large pieces. Heat some oil in a frying pan and fry the freshest champignons until golden brown.

Place the pan on the fire and put all the mushrooms there. Season with salt.

Cut the onion into half rings and sauté in the remaining oil. Add tomato paste, stir and simmer for a couple of minutes. Place the onion in the pan, bring the broth to a boil and cook for about 5 minutes.

Add soy sauce and olives and remove the solyanka from the heat. Serve the soup with lemon wedges.

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3. Fish solyanka

To make this hodgepodge, you can use salmon, pink salmon, salmon, trout or other reddish fish.

Ingredients

3 onions;
1 carrot;
½ reddish bell pepper;
3 tablespoons vegetable oil;
salt - to taste;
2 tablespoons of tomato paste;
2 bay leaves;
a few black peppercorns;
2 tomatoes;
700 g of any reddish fish;
100 g olives;
2 tablespoons lemon juice;
ground black pepper - to taste;
lemon, greens - for serving.

Manufacturing

Cut two onions, carrots and peppers into narrow strips. Place the onion in a frying pan with heated oil and fry until golden brown. Add carrots and sauté for a couple more minutes.

Add pepper and simmer vegetables for 6-7 minutes. Season the roasted vegetables with salt, add tomato paste, stir and cook for a few more minutes.

Place bay leaf, black peppercorns, whole tomatoes and coarsely chopped pieces of fish into a saucepan with bubbling water. Stir, cover with a lid and bring the water to a boil.

Remove the foam from the broth and salt it. Place the whole peeled onion in the pan, cover with a lid and cook for approximately 10 minutes. Remove the tomatoes.

Add the fried vegetables to the broth, cover with a lid and cook for another 10–15 minutes until the fish is ready. Meanwhile, peel the tomatoes and grate on a large grater. Place them in the soup.

Add olives, lemon juice, salt, ground pepper, a little herbs and a couple of lemon slices to the hodgepodge. Remove the pan from the heat and remove the onion and bay leaves. Before serving, garnish the soup with herbs and lemon slices.

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4. Solyanka with chicken and potatoes

An option for those who cannot imagine soup without potatoes. Although it is usually not added to hodgepodge.

Ingredients

1 chicken breast on the bone (700 g);
300 g smoked chicken;
5 pickles;
3–5 potatoes;
2 onions;
2 tablespoons vegetable oil;
200 g tomato paste;
100 g olives;
salt - to taste;
ground black pepper - to taste;
lemon, sour cream - for serving.

Manufacturing

Place the breast in a pan of cool water and cook for about an hour, skimming off the foam from time to time. Cut the smoked chicken, cucumbers and potatoes into medium cubes, and the onion into small ones.

Fry the onion in hot oil until golden brown. Add tomato paste, stir and simmer for a couple of minutes.

Chop the boiled meat into medium cubes. Place all the chicken, potatoes, cucumbers, roast and olives into the bubbling broth. Stir, season with salt and pepper and cook the hodgepodge for another 15 minutes under the lid. Serve the soup with sour cream and a slice of lemon.

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5. Vegetable solyanka with beans and mushrooms

Beans will make the soup more filling, and mushrooms and vegetables will make it tastier and more aromatic.

Ingredients

150–200 g dry beans;
½ reddish bell pepper;
1 carrot;
3 pickled cucumbers;
1 onion;
3–4 tablespoons of vegetable oil;
200–250 ml cucumber pickle;
1 tomato;
3–5 cloves of garlic;
3 tablespoons of tomato paste;
4–6 champignons;
200 g green beans;
100 g olives;
salt - to taste;
ground black pepper - to taste;
greens, lemon, sour cream - for serving.

Manufacturing

Soak and then cook the beans until tender. If you don't have time for this, you can use canned beans.

How to prepare savory solyanka at home - the best recipes with photos

Adding an article to the newest selection

Making hodgepodge at home is not as troublesome as it seems at first glance. In addition to the traditional recipe for a hodgepodge of various types of meat and smoked meats, there are other, more ordinary recipes that no matter what kind of housewife can handle.

Solyanka is considered a “male” dish, which is usually served in the morning after joyful and satisfying gatherings in good company. To prepare a hearty, rich hodgepodge, use different types of meat, as well as meat products - various smoked meats such as brisket, ham, sausages and frankfurters. The meat will make the broth rich, and the smoked meats will give the finished dish a unique smell. For piquancy, also add pickles along with brine, olives, black olives or capers, and serve the finished dish with a slice of lemon.

This is how traditional hodgepodge is prepared, but there are other recipes for this delicious soup.

Traditional mixed meat solyanka

To make a traditional hodgepodge, it is better to take a certain number of types of meat and meat products.

You will need : 0.5 kg of beef on the bone, 300 g of meat products (ham, sausages, sausage), 2 onions, 4 pickles, 1 tbsp. chopped olives, 1 tbsp. capers, 1 tbsp. tomato paste, half a lemon, 1 bay leaf, salt, vegetable oil and fresh herbs to taste.

Manufacturing . Place the beef in a saucepan, add water and cook the broth, skimming off the foam from time to time. Fry chopped onion in hot oil, add tomato paste and a couple of tablespoons of broth, simmer for 5 minutes. Then add chopped meat products, sliced cucumbers, capers and bay leaves, and add salt. Bring to a boil and cook for a few minutes. Remove the beef, trim the meat and place it back into the pan. Add the tomato mixture to the soup, bring to a boil and remove from heat. When serving, add a slice of lemon, olives and herbs to the hodgepodge.

Solyanka with sausage

To make solyanka, you can use not only meat, but also sausages, preferably smoked ones.

You will need : 2 smoked sausages, 1 onion, 2 carrots, 2 potatoes, 5 pickles, 1 can of olives, 2 tbsp. tomato paste, lemon, vegetable oil to taste.

Manufacturing . Boil water in a saucepan and add diced potatoes. Cut the sausage into slices, fry in oil and place in a pan with potatoes. Grate the carrots on a large grater, cut the onion into cubes and fry everything in oil until soft. Add tomato paste and simmer for 10 minutes. Transfer the onion mixture to a saucepan, add chopped cucumbers, olives and lemon, cook for 10-15 minutes and serve immediately.

Cabbage solyanka with sausages

To make solyanka according to this recipe, you can completely use the freshest cabbage. But sauerkraut will give the finished dish a unique taste and piquancy.

You will need : 3 liters of meat broth, 100 g of sauerkraut, 150 g of sausages (or sausages), 1 potato, 1 pickled cucumber, 1 tomato, salt and spices to taste.

Manufacturing . Finely chop all ingredients. Place the potatoes in a saucepan with the broth and bring to a boil, then add the sausages and cucumber. Cook for 5 minutes and add the cabbage along with the brine. Cook for another 10 minutes and add the tomato. Add salt and spices as needed.

Hodgepodge with potatoes

Potatoes will make the dish even more satisfying. And for meat products, use any meat delicacies according to your own taste.

The following will be useful for you : 400 g of meat products (smoked sausage, frankfurters, brisket, ham), 1 onion, 4 potatoes, 2 carrots, 3-4 pickles, 3 tbsp. olives, 2 tbsp. tomato paste, 1 bay leaf, lemon, herbs, vegetable oil, salt and dark peppercorns to taste.

Manufacturing . Cut the potatoes into cubes, grate the carrots on a large grater, chop the onion. Boil 3 liters of water in a saucepan and put the potatoes in it, then add the bay leaf and pepper. Fry onions and carrots in hot oil. In another frying pan, fry the meat products cut into strips, add onions and carrots, tomato paste, a little water and simmer for a few minutes. Then add the diced cucumbers, simmer a little more and transfer the fry into a pan with potatoes. Bring to a boil and remove pan from heat. Add sliced lemon, chopped herbs, salt and pepper as needed and let simmer for 10-15 minutes before serving.

Solyanka with sausage and chicken

Smoked chicken will add a pleasant smoky smell and rich meaty flavor to the finished dish.

You will need : 0.5 kg of smoked chicken, 200 g of smoked sausage, 4-6 pcs. sausages (or sausages), 1 onion, 1 carrot, 3 pickles, half a can of olives, 4 tbsp. capers, 2 tbsp. tomato paste, half a lemon, vegetable oil, sour cream, herbs, salt and pepper to taste.

Manufacturing . Boil the chicken for half an hour in a saucepan with 3 liters of water. Chop the onion and fry in vegetable oil along with grated carrots. Add tomato paste and simmer over low heat for 10 minutes. Cut the cucumbers into strips and fry in a separate frying pan to evaporate excess moisture. When the broth is ready, remove the chicken, cut it and put it back, add chopped sausage and sausages, cucumbers, fried olives, salt and pepper to taste, cook for 15 minutes. Serve the solyanka, topped with sour cream, capers, a slice of lemon and sprinkled with herbs.

Solyanka in a slow cooker

To make the hodgepodge taste more intense, add brine from cucumbers and olives when cooking.

You will need : 1 kg of smoked meats (chicken breast, salami, smoked sausages), 5 potatoes, 1 onion, 2 pickles, 2 tomatoes, olives, lemon, dried herbs, vegetable oil, salt and pepper to taste.

Manufacturing . Chop sausages, sausage, onions and cucumbers and place in a multicooker bowl. Simmer for 5-10 minutes. Puree the tomatoes using a blender and add to the meat, simmer for another 10 minutes. Then add diced potatoes, chopped breast and herbs, fill everything with water and put it on cooking mode. Season with salt and pepper as needed and let the soup sit slightly before serving.

Solyanka in Georgian

To add a pleasant spiciness to the finished dish, use adjika together with tomato paste. Serve Georgian-style solyanka with lavash.

You will need : 200 g beef fillet, 1 onion, 1 clove of garlic, 2 pickles, 1 tbsp. capers, 1 tbsp. tomato paste, 1 tsp. wine vinegar, 1 tbsp. pork fat, 1 tsp. flour, 0.5-1 liters of meat broth, salt and pepper to taste.

Manufacturing . Chop the meat and fry in a saucepan until cooked, season with salt and pepper. Add chopped onion and fry until soft. Then add tomato paste, stir and add flour. Fry a little more, stirring, and pour in the broth. Add chopped garlic and vinegar. Afterwards – sliced cucumbers and capers. Salt and pepper the soup to taste and cook for another 10-15 minutes, covering the pan with a lid.

Try making solyanka using our selection of recipes! Please your loved ones!

Solyanki

Solyanka recipes

A total of 14 recipes posted

Solyanka traditional “Homemade”

Ah, hodgepodge, with pleasant sourness and sweetness, with a gentle taste of smoked meats. Well, who doesn't love her? Solyanka recipes.

Ingredients

Beef pulp - 300 g
Potatoes - 1 pc.
Smoked sausage – 50 g
Green onion – 5 feathers
Onions - 2 pcs.
Pitted olives - 50 g
Refined sunflower oil – 20 ml
Carrots - 1 pc.
Pickled cucumbers - 3 pcs.
Sugar - 1 g
Smoked pork belly – 80 g
Sour cream – 50 g
Milk sausages - 3 pcs.
Tomato paste - 15 g
Fresh dill – 10 sprigs

Meat solyanka with mushrooms

Solyanka (selyanka) is an ancient dish of Russian cuisine. This is a thick soup that is prepared in meat, fish or mushroom broth.

Ingredients

Ham - 200 g
Turkey wing - 800 g
Boiled sausage – 200 g
Smoked sausage – 200 g
Bay leaf - 2 pcs.
Refined sunflower oil – 40 ml
Pickled cucumbers - 2 pcs.
Ground black pepper - 3 pinch
Salt - 1 tsp.
Tomato paste - 1 tbsp. l.
Fresh champignons – 150 g

Solyanka with chicken and sausages

Solyanka is a dish of Russian cuisine that appeared in the 15th century. The ingredients of hodgepodge have changed since then, and different ones have appeared.

Ingredients

Chicken broth - 2 l
Raw smoked sausage – 80 g
Whole chicken – 250 g
Pitted olives - 80 g
Refined sunflower oil – 50 ml
Pickled cucumbers - 3 pcs.
Fresh parsley - 3 sprigs
Sour cream - 1 tbsp. l.
Milk sausages - 3 pcs.
Tomato paste - 2 tbsp. l.

Meat solyanka with beef broth

Spicy, thick, hearty soup will especially appeal to lovers of meat and rich first courses. That's why it's especially popular.

Ingredients

Water – 3000 ml
Beef on the bone - 1200 g
Potatoes - 500 g
Boiled sausage – 100 g
Smoked sausage – 100 g
Lemon – 1 g
Onion - 1 pc.
Refined sunflower oil - 3 tbsp. l.
Pickled cucumbers - 4 pcs.
Pitted olives - 100 g
Cayenne pepper - 0.5 tsp.
Ground black pepper - 1 pinch
Fresh parsley - 0.5 bunch
Sour cream – 100 g
Salt - 1 pinch
Sausages – 100 g
Tomato paste - 2 tbsp. l.

Solyanka with chicken broth

Solyanka with chicken broth is literally not listed among the usual dishes for my family - we usually have solyanka.

Ingredients

Chicken broth - 2000 ml
Salami sausage – 100 g
Chicken ham – 350 g
Chicken breast – 400 g
Lemon - 3 pcs.
Butter - 40 g
Pitted olives - 100 g
Olive brine - 2 tbsp. l.
Milk sausages – 300 g
Tomato paste - 1 tbsp. l.

Solyanka with kidneys

Solyanka is a hearty, varied dish, it can be combined, fish, or meat. Let's cook with kidneys, because this product will give the dish.

Ingredients

Chicken broth - 3000 ml
Beef kidneys – 800 g
Sausages and sausages – 300 g
Chicken leg - 200 g
Lemon – 1 g
Carrots - 1 pc.
Pickled cucumbers – 3 g
Ground black pepper - 5 g
Cucumber brine – 50 ml
Salt - 10 g
Tomato sauce – 100 g

Fish solyanka with capers

Solyanka is one of the usual Russian soups with a sour-salty-spicy taste. Various are used for its manufacture.

Ingredients

Char – 200 g
Smoked pink salmon – 50 g
Capers - 20 g
Celery root - 50 g
Bay leaf - 3 pcs.
Green onion - 3 feathers
Onions - 200 g
Extra Virgin Olive Oil – 30 ml
Carrots – 50 g
Pickled cucumbers - 3 pcs.
Pitted olives - 10 pcs.
Allspice – 4 pcs.
Black peppercorns - 8 pcs.
Fresh parsley - 3 sprigs
Salt - 1 pinch
Soup set (head and tail) - 300 g
Tomato paste - 30 g
Fresh dill - 3 sprigs

Solyanka mixed meat in pots

Saltykov-Shchedrin said: “Russian hodgepodge must be eaten quickly and without looking.” This was due to the fact that it went into the soup.

Ingredients

Chicken broth - 2000 ml
Ham - 100 g
Capers - 30 g
Smoked chicken leg - 100 g
Chicken – 100 g
Lemon - 1 pc.
Pitted olives - 200 g
Pickled cucumbers – 350 g
Sausages – 100 g
Tomato paste - 2 tbsp. l.

Solyanka in the microwave

Everyone understands that solyanka is a spicy brine soup in a strong meat, fish or meat broth. But almost everyone is contraindicated.

Ingredients

Ham - 200 g
Boiled water – 600 ml
Raw smoked sausage – 20 g
Smoked chicken leg – 50 g
Onion - 50 g
Butter - 60 g
Carrots – 50 g
Pickled cucumbers – 50 g
Pitted olives - 20 g
Fresh parsley – 5 g
Herbes de Provence - 1 tsp.
Celery stems – 40 g
Tomato juice – 250 ml
Fresh dill - 5 g
Garlic - 1 clove

Abkhaz Solyanka (without smoked meats)

There is such a dish in Abkhazian cuisine as meat solyanka. It should not be confused with the usual village stew.

Solyanka soup - recipes for how to prepare tasty solyanka at home

At first, the name of this type of soup was “selyanka,” which obviously indicates its rural origin. The main requirement and condition of its taste was the indispensable presence of “sourness”, which “helped out” its edibility in any case, because in the moderate ancient peasant life they prepared such a soup from everything that God sent to feed often a very large family.

In restaurants and decent cookbooks it was dubbed “hodgepodge”, and for the sake of abbreviation - “hodgepodge”. When preparing such a soup, many ingredients are actually used, about 4 types of meat in any form, right up to the inclusion of sausages and chopped sausage, ham. Add pickled mushrooms, pickled and pickled cucumbers, canned olives, carrots, onions, tomato paste to the hodgepodge, and the finished dish is also decorated with a narrow slice of the freshest lemon.

This excellent soup leaves room for culinary creativity. That’s why they came up with solyanka with fish, different vegetable solyanka: solyanka with cabbage, mushrooms, homemade solyanka, Georgian solyanka. You and I also have a chance to invent our own hodgepodge. This is what happens most quickly - each time the soup turns out differently, but is always delicious.

Products needed for hodgepodge

For meat hodgepodge, first of all, you should select different types of meat and prepare boiled meat products according to your own preference, naturally, or by following the hodgepodge recipe. All types of meat and products made from boiled meat should be cut into beautiful cubes: from raw meat - larger (they will boil down), from boiled - as is (during cooking they will not increase much in volume).

All vegetables according to the solyanka recipe should be washed, peeled and cut into cubes: potatoes - larger ones, carrots - on a large grater, onions are chopped into small pieces.

If your choice fell on solyanka soup with mushrooms, then wash the freshest mushrooms and cut them into thin slices, and soak the dried mushrooms for several hours, easier from evening to morning. Do not throw away the infusion water - it will go strained into the hodgepodge broth. Boil the soaked mushrooms in a small amount of water and cut them, like fresh ones, into thin slices.

1. Recipe for hodgepodge

Solyanka soup is prepared in meat broth and meat, sausage, frankfurters and smoked meats are added to it as it cooks. There are no potatoes in this soup according to the recipe, but it is impossible to stop potato lovers, and they make such a retreat - and no harm occurs to the taste of such a hodgepodge. The end result is a very satisfying, appetizing and wonderfully fragrant hodgepodge soup.

fresh beef - 300 grams;
boiled-smoked sausage - 200 grams;
smoked meat - 200 grams;
sausages - 6 pieces;
potatoes - 3 pieces;
salted or pickled cucumber - 3 pieces;
onion - 1 piece;
fresh carrots - 1 root;
canned olives - 1 jar;
tomato paste - 3 tablespoons;
lemon slices;
salt and herbs - according to preference.

Solyanka soup is prepared as follows:

For such a soup, you need to slightly undercook the beef, remove it from the broth, cut it into even pieces and return it to the broth, then add the diced potatoes into it and continue to cook the hodgepodge over medium heat.
At this time, grate the freshly washed carrots on a large grater, and cut the peeled onions and pickled cucumbers into small cubes. First, fry the onions and carrots in vegetable oil, then add the chopped pickles to them and continue frying for a couple of minutes while stirring, then add the tomato paste and, stirring, simmer the entire resulting mass for a minute or two over low heat.
Place the prepared vegetable frying with tomato paste into the broth with meat and cooking potatoes, bring it to a boil and add diced sausage, frankfurters and smoked meat, previously lightly fried in vegetable oil. Once again, cook until boiling and simmer the hodgepodge over low heat for 5-7 minutes.
At the very end of cooking, add olives free from brine and sliced lemons into the hodgepodge, test for acidity and, if permissible, add olive brine. We wait for it to boil again and the hodgepodge is ready.
It’s better to take the pan off the heat for a while, let the hodgepodge brew under the lid, and put the finely chopped fresh herbs in a plate with the soup before serving.

2. Mushroom solyanka recipe

Mushroom solyanka soup is prepared, everyone understands, with the addition of mushrooms, which give the solyanka a typical homemade taste and smell. Mushrooms can be eaten both fresh and dried. Only dried mushrooms should be soaked beforehand.

champignons or any fresh mushrooms - 300 grams;
dried mushrooms (snow-white ones are tastier) - 50 grams;
fresh onion - 1 piece;
fresh carrots - 1 root;
tomato paste - 2 tablespoons;
wheat flour - 1 tablespoon;
pickled cucumber - 2 pieces;
olives in brine - 1 jar;
cherry tomatoes - 7 pieces;
olive oil - 3 tablespoons;
bay leaf - 1 piece;
salt and pepper - to taste;
water for cooking - 2 liters.

Prepare solyanka soup with mushrooms as follows:

Wash dried mushrooms under running water in a colander and soak in a small amount of water, preferably in the evening. To prepare hodgepodge specifically, boil the soaked mushrooms until tender.
Finely chop the peeled onions, chop the peeled carrots on a large grater. Directly in the pan where the soup will be cooked, fry the onion in vegetable oil bubbling in it over medium heat until transparent, then add grated carrots to it and continue frying until the carrots are ready, then add tomato paste, stir and sprinkle flour on top while stirring. . Continue frying the dressing mixture for almost 2 minutes.
Add mushroom broth to the dressing mixture and simmer for about 5 minutes, then add diced pickles, mix everything and simmer briefly.
Along with this, lightly fry boiled dry and fresh mushrooms cut into slices in vegetable oil in a frying pan and place them in a pan with stewed vegetables, where you pour hot water while stirring. After salting and peppering everything, cook the solyanka soup with mushrooms for 10 minutes from the moment it boils.
Add the olives, cherry tomatoes and cook for 5 minutes, and add the bay leaf 1-2 minutes before the end of cooking. Place chopped herbs and a thin slice of the freshest lemon into a serving of Solyanka soup with mushrooms served at the table.

3. Homemade recipe for solyanka soup with fish

This is a rather exciting and healthy first course, where the presence of fish does not contradict the main rules for preparing solyanka soup. In addition, such an excellently tasty dish can enrich and vary our home menu, especially with fish.

salmon fillet - 500 grams;
canned olives - 1 jar;
salmon trimmings for richness of the broth - 300 grams;
fresh potatoes - 3 tubers;
pickled cucumber - 4 medium pieces;
onion - 1 piece;
lemon - 1 piece;
tomato paste - 2 tablespoons;
vegetable oil - 3-4 tablespoons;
bay leaf - 2 pieces;
ground dark pepper and fragrant peas, table salt - to taste.

Prepare Solyanka soup with fish as follows:

Place salmon trimmings in a saucepan, pour hot water over them and cook the broth until tender, adding pepper and finally bay leaf. The broth is ready to strain for future consumption.
Cut the pickled cucumbers into small cubes. Peeled fresh potatoes - into large cubes, peeled onions - finely chop with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even-sized pieces.
Fry chopped onion with pickled cucumber cubes in a frying pan with bubbling vegetable oil until tender. Add the tomato paste and fry for a couple more minutes, stirring constantly.
Place large cubes of potatoes and fried vegetables into a saucepan with broth and bring the soup to a boil. Immediately add pieces of chopped salmon and cook until tender
All that remains is to add the olives with brine, spices, salt and bring to a boil. Once it boils, add lemon slices to the soup. Remove the finished hodgepodge soup with fish from the heat, simmer under the lid for about 15 minutes, and sprinkle each serving with chopped herbs when serving.