Salmon solyanka in Bork U800

Category: First meal
Salmon solyanka in Bork U800

Ingredients

salmon, fresh or thawed trout 500 g
leek large stem
olives 200 g
tomato pulp, diced 500 g
pickled cucumbers 200 g
lemon 0.5 pcs
greens to taste
seasonings to taste
olive oil 2 tbsp. spoons

Cooking method

  • Salmon solyanka in Bork U800
  • Rinse the fish, cover with cold water and turn on the CF in broth mode for 30 minutes. Remove fish from broth, strain broth.
  • Salmon solyanka in Bork U800
  • Salmon solyanka in Bork U800
  • Salmon solyanka in Bork U800
  • Cut the onion into rings, add a couple of tablespoons of vegetable oil (preferably olive oil) and put in a MV bowl for frying for 10 minutes.
  • Salmon solyanka in Bork U800
  • Cut the cucumbers and after frying the onions add to the bowl, pour the tomatoes, lay the seasonings and pour in a glass of broth, mix everything and put the stew for 15 minutes.
  • Salmon solyanka in Bork U800
  • Salmon solyanka in Bork U800
  • Salmon solyanka in Bork U800
  • At this time, disassemble the fish, removing bones, fat, skin, etc.
  • Salmon solyanka in Bork U800
  • Salmon solyanka in Bork U800
  • Put fish and olives in CF, add broth, mix, taste and add salt, sweeten, acidify to taste, and turn on CF on broth mode for another 15 minutes. (Capers can be added.) Squeeze a slice of lemon into a plate, add herbs to taste.
  • Bon Appetit.
  • Salmon solyanka in Bork U800

The dish is designed for

3 liters

Time for preparing:

30 + 10 + 15 + 15 = 1 hour 10 minutes

Cooking program:

broth + frying + stewing + broth

Note

I really don't like onions in soups, so I make hodgepodge exclusively on leeks. I don't add potatoes. A sufficient dietary dish, you can cook on a diet by removing the oil during frying and removing excess fat from the broth after cooking.

If there are good large sweet tomatoes (in summer), then it is better to take the flesh from them, if the fish is steaks or just a good non-fatty part (today I have leftovers from New Year's pickles, rather fatty sides, so I decided to cook the broth separately and remove excess fat) then You can not cook the broth, but immediately put the raw fish after stewing the dressing, pour water and turn on the broth mode for 30-40 minutes.

Elena Tim
Wow! How beautiful it turned out! And I have never cooked a fish hodgepodge. I am taking it into service. Thank you, Irish! I see that you are mastering your cartoon by leaps and bounds!
kil
Quote: Elena Tim

Wow! How beautiful it turned out! And I have never cooked a fish hodgepodge. I am taking it into service. Thank you, Irish! I see that you are mastering your cartoon by leaps and bounds!

This is my favorite post-feast posture, I recommend it, it is simple and very tasty. I also found a can of ricotta in the fridge, in the evening I’ll make something of a harp from baking. You need to attach the remaining products.
kil
Oh .... I wanted a hodgepodge!
Rada-dms
Quote: kil

Oh .... I wanted a hodgepodge!
Oh, I wanted something too! But here Iiiiimmmennoooooooooooooooooooooooo : bravo: Ir, thanks for the recipe, I didn't cook with leeks, it's a great idea, and your hodgepodge is downright heartbreaking, especially when you look at the photo with hunger!
kil
Rada-dms, Olya, do not regret it. Everything can be done simply in a skillet and in a saucepan. The sequence is the same.

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