picture by Rüdiger Schestag (ruediger-schestag.de)
1. Dice the onions. Peel and finely dice the carrots. Core the paprika and cut into fine strips. Also cut the leek into fine strips, slice the pickles and roughly chop the dill.
2. Sauté onions in oil until translucent. Add the leek and carrots and sauté briefly. Stir in the caraway seeds, marjoram and paprika powder. Sprinkle with sugar, stir in tomato paste. Deglaze with cucumber water and pour on the fish stock. At the very end stir in the tomato ragout, season with salt, pepper and simmer covered for about 15 minutes.
3. After cooking for 5 minutes, add the bell pepper to the soup.
4. Cut the smoked and fresh fish into cubes about 2 x 2 cm. When the cooking time is over, reduce the heat and add the fish to the soup. It takes a maximum of 2-3 minutes until the fish is ready cooked. If you are not sure, just give it a try. Add the pickles and 2/3 of the dill.
5. Serve the fish solyanka on plates sprinkled with a little dill.
For 4-6 people
(Since the Solyanka tastes very good even when warmed up, it is worth cooking twice as much)
For the broth
• 2 onions
• 6 tbsp oil (I used rapeseed oil, which is made on Rügen)
• 1 teaspoon caraway seeds, 1 teaspoon marjoram, dried
• 1 tbsp paprika powder, smoked
• 1 bay leaf and 4 juniper berries
• 2 tablespoons of brown sugar
• 2 tablespoons of tomato paste
• 100 ml of pickle water
• 800 ml fish stock (bought ready-made or, even better, of course: self-cooked)
• 1 can of chunky tomato ragout (425 g)
• Salt pepper
• 250 g carrots
• ½ stick of leek
• 1 red pepper
• 3 pickles
• 1 bunch of dill
For the fish insert
• 250 g smoked fish - optionally butter mackerel, halibut, stremel salmon - depending on the season
• 500 g fresh, firm fish, preferably fillets