Solyanka with seafood

01

Prepare the seafood — Defrost and rinse the prawns. Clean and slice the squid into rings. Cut the fish fillets into 2-3 cm cubes. Rinse the mussels. ⏱ 10 min. Guideline: the seafood is clean, the fish is cut into even pieces.

02

Preparing the broth — Pour 2 litres of water into a saucepan, add the bay leaf and bring to the boil. Add the fish fillets and cook over medium heat for 10 minutes, skimming off any foam. ⏱ 15 min. Guideline: the broth is clear and the fish is tender.

03

Frying the vegetables — Dice the onion and carrot. Heat the oil in a frying pan and fry the onion until transparent, about 3 minutes, then add the carrot and fry for another 5 minutes. Add the tomato paste and simmer for 2 minutes. ⏱ 10 min. Guideline: vegetables are soft, tomato paste is slightly caramelised.

04

Combining the ingredients — Cut the cucumbers into strips or cubes. Add the fried vegetables, cucumbers, olives and capers to the broth. Pour in the brine. Cook for 10 minutes over medium heat. ⏱ 12 min. Guideline: all ingredients are cooked, the soup has a sour-salty taste.

05

Adding seafood — Add the prawns, squid and mussels. Cook for 3-4 minutes over low heat. Add salt and pepper to taste. Add minced garlic and the juice of half a lemon. ⏱ 5 min. Guideline: the prawns have turned pink, and the squid has turned white and softened.

06

Serving — Remove from heat, add chopped parsley. Let stand covered for 10-15 minutes. Ladle into bowls, serve with sour cream and a slice of lemon. ⏱ 8 min. Guide: the soup has steeped, the flavours have blended.