Fish hodgepodge is a very tasty and easy-to-prepare soup. Any fish can be used to make hodgepodge. Solyanka is of three types - meat, fish and mushroom. But all of them are united by the fact that the soup must be sour-salty. To do this, add a choice of pickles, brine, lemon, capers, olives, salted or pickled mushrooms to the hodgepodge.
Today we will prepare a hodgepodge of canned fish with the addition of capers, olives and pickles. For the soup, I took canned tuna and pink salmon, but you can add your favorite canned fish, or cook fish hodgepodge from fresh fish.
Ingredients
- Water 3 l.
- Canned tuna 150 gr.
- Pink salmon canned 200 gr.
- Pickled cucumbers 300 gr.
- Brine 300 ml.
- Lemon or lime juice 10 ml.
- Capers 30 gr.
- Bulb onion 300 gr. (cleaned).
- Potatoes 300 gr. (cleaned).
- Olives 150 gr.
- Tomatoes in own juice 400 gr.
- Salt and pepper to taste.
- Sugar 15 gr. (or to taste).
- Vegetable oil 30 ml.
Canned fish hodgepodge step by step photo recipe
Open canned fish, you can leave the liquid, it will give a richer taste to the soup. Break with a fork, if there are bones in the fish, then be sure to remove them.
Onion cut into strips. Cut the potatoes into 0.5 cm cubes. Cut the olives lengthwise into 4 pieces. Cut pickled cucumbers into half rings.
Put the pickled cucumbers in a saucepan, fill with brine so that the liquid slightly covers the cucumbers. Place over medium heat and simmer until soft.
Saute onions in vegetable oil until lightly browned. Then add canned tomatoes in their own juice and 15 grams of sugar to the onion. Simmer together until the onion is soft.
Pour 3 liters of water into the pan, put the potatoes in it and put the pan on medium heat. Boil until the potatoes are soft, then add the poached cucumbers, sautéed onions, olives, capers and canned fish. Boil 5 minutes. Then turn off the heat and bring the fish hodgepodge to taste with salt, pepper and lemon juice.
Let the soup brew and serve with sour cream. Sprinkle the soup with chopped herbs, if desired. Bon Appetit!
