💥Heimatküche Erzgebirge: Fischsoljanka

Fish solyanka was the little Nordic sister of Ukrainian solyanka. It was very popular because fish was a scarce commodity in East Germany at the time. Today we have access to many types of fish, but unfortunately, they have become very expensive in recent years. Therefore, especially in a soup that relies on tomatoes and bell peppers, you can use inexpensive frozen fish. 👉Recipe for a fish marinade: Salt and sugar 1:1 For 500 g of fish, use approximately 25 g of salt and 20 g of sugar preferably also the zest and juice of 1/2 an organic lemon. Wrap tightly in foil and, for a classic marinade for raw consumption, store in a bowl in the refrigerator for at least 24 hours. After 12 hours, discard the first of the liquid. 👉In our case, 30-90 minutes is sufficient for further processing. 👉However, it can also be used to make a soup without a marinade. 👇Recipe for Fish Solyanka, serves approx. 3👇 400 g fish fillet 1 large onion 3 red bell peppers (approx. 300 g) 4 tomatoes (approx. 500 g) 2 tbsp oil 2 tbsp tomato paste (40 g) 3-4 dill pickles (100 g) 200-300 ml pickle brine (add vegetable broth or water to make 400 ml if needed) Juice of 1/2 lemon and zest of 1 lemon 400 ml fish stock (or vegetable stock) 200 ml passata (tomato sauce) 1 bay leaf + dill For garnish on the finished soup: Per serving: * 1 slice of lemon 1 tsp sour cream Dill My equipment: = Digital scale Soehnle Page Profi: https://amzn.to/3CQMKqi = German rock salt, fine, untreated: https://amzn.to/4iR7P7z = Cast iron pot in blue: https://amzn.to/3tKXy8v Affiliate Disclosure: As an Amazon Associate, I earn a small commission from qualifying purchases, but this does not result in any additional costs for you!