Fish solyanka in a kazan over the fire

Ingredients

• pike-perch – 1 kg
• salmon – 1 kg
• onion – 3 pcs
• carrot – 2 pcs
• pickled cucumbers – 3 – 4 pcs
• black olives – 100 g
• olives – 100 g
• tomato purée – 2 tbsp
• bay leaf – 2 pcs
• smoked paprika – 1 tbsp
• pepper – to taste
• salt – to taste
• dill – 1 bunch
• sunflower oil – 150 ml

Method

1. Step 1

   This amount of ingredients is designed for a cauldron with a volume of 7 liters.

   
2. Step 2

   When going on vacation with your family or a large company, stock up on a couple of good recipes. Fish solyanka is one of those dishes that can and should be cooked in nature, especially if there is a body of water nearby and the opportunity to go fishing.

   
3. Step 3

   For a faster process, I recommend preparing all the ingredients right away, and then start preparing the most delicious fish soup in a cauldron. Peel, wash and cut the vegetables: onions and carrots into small cubes, cucumbers also into cubes, but a little larger, olives into rings, chop the greens.

   
4. Step 4

   The fish must be gutted, washed well and the fillets separated from the bones. The skin also needs to be removed. Do not throw away the heads, tails and ridges - they will go into the broth. Cut the fillet into large cubes.

   
5. Step 5

   We start preparing a delicious fish solyanka with broth. Fill the heads, tails and ridges with water. It can be hot, it can be cold. Boiling water will speed up the cooking process. After boiling, cook the fish bones for 30-40 minutes. Add 1 whole onion and 1 whole carrot to them. After boiling, add bay leaf and peppercorns or allspice into the liquid, I used a mixture of peppercorns. Be sure to remove the foam so that the broth turns out beautiful.

   
6. Step 6

   While the broth is cooking, prepare the dressing. For this we need a frying pan. Saute the chopped onion in vegetable oil - it should become transparent, no need to fry it.

   
7. Step 7

   Add chopped carrots to the onion and fry for 5-7 minutes until soft.

   
8. Step 8

   When the carrots are ready, use a spoon or spatula to push the vegetables to the edges of the pan, and sprinkle smoked paprika into the center. Stirring constantly, fry it for about 30 seconds - this way the spice will reveal its taste and give the whole aroma to the dish. You can use regular paprika, but for hodgepodge it’s better to use smoked paprika.

   
9. Step 9

   Add tomato paste to the paprika, fry for another 30 seconds and combine with the rest of the vegetables.

   
10. Step 10

    Add chopped pickled or pickled cucumbers. Fry everything together for a minute or two. Set aside.

11. Step 11

    Meanwhile, remove the bones from the broth. We don't need them anymore. Add fried vegetables and olives to the boiling liquid. Cook for 10 minutes over low heat. Pour the cucumber marinade into the broth - it will add some piquancy to the dish.

12. Step 12

    Add chopped fish fillet. Bring to a boil and add spices: salt, ground black pepper. Cook over low heat for 15 minutes. If you like spicy dishes, I recommend adding a pod of hot pepper to the cauldron at this stage and leaving it there until it gives off as much heat as you like. But! Be careful, the longer the pepper is in the cauldron, the hotter the hodgepodge, don’t overdo it!