Mains · Finnish

Kalaseljanka – Fish Solyanka

Name: Kalaseljanka – Fish Solyanka
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 2 large onions; 3 large carrots; piece (approx. 50 g) of celeriac; 1 tbsp butter; 1 tbsp wheat flour; 7 dl water; 1 can sliced button mushrooms 320 g/160 g; 1 bay leaf; 1 tsp salt; black pepper; 1 cloves of garlic; 1 pkg Alaska pollock portions, MSC 400 g · frozen; 3 tbsp tomato paste; 2 tbsp lemon juice; 1 pickled cucumber approx. 100 g; 2 tbsp capers; dill; 1 pot smetana (sour cream) 120 g

Solyanka is a Russian soup flavored with pickled cucumbers and tomato. Fish solyanka (kalaseljanka) is a tasty alternative to traditional fish soup.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Slice the onions and julienne the carrots and celeriac.
2
Melt the butter in the bottom of a large pot. Sauté the vegetables in the butter and sprinkle the wheat flour on top. Stir and pour in the water.
3
Pour in the button mushrooms with their liquid. Add the bay leaf, salt, black pepper, and crushed garlic cloves for seasoning. Let simmer over low heat for about 10 minutes.
4
Slice the semi-frozen pollock and add to the soup. Continue to simmer for 10 minutes. Gently stir in the tomato paste, lemon juice, and julienned pickled cucumber. Sprinkle capers and dill on top. Serve the solyanka with smetana and fresh bread.