Entree: Ukraine – Odesa & Black Sea – Солянка ➤ Solyanka (Hearty sour-salty Black Sea fish soup with pickled cucumbers, olives, capers, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 cups (1.9 L) fish stock (homemade or low-sodium store-bought)
- 1 lb (454 g) mixed firm white fish fillets (cod, pollock, or similar), cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) smoked fish (smoked mackerel or smoked trout), flaked
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped
- 1 large carrot, grated
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (150 g) pickled cucumbers, sliced into thin sticks
- 1/2 cup (120 ml) pickle brine from the jar of pickles
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 ml) capers, rinsed
- 1 bay leaf
- 1 tsp (5 g) smoked paprika or regular paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 medium potatoes, peeled and diced (about 12 oz (340 g)) — optional, for heartier soup
- 1 lemon, cut into wedges for serving
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Sour cream to serve (optional): 1/2 cup (120 g)

Show original ingredient measurements

- 8 cups (1.9 L) fish stock (homemade or low-sodium store-bought)
- 1 lb (454 g) mixed firm white fish fillets (cod, pollock, or similar), cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) smoked fish (smoked mackerel or smoked trout), flaked
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped
- 1 large carrot, grated
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (150 g) pickled cucumbers, sliced into thin sticks
- 1/2 cup (120 ml) pickle brine from the jar of pickles
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 ml) capers, rinsed
- 1 bay leaf
- 1 tsp (5 g) smoked paprika or regular paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g) — optional, for heartier soup
- 1 lemon, cut into wedges for serving
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Sour cream to serve (optional): 1/2 cup (120 g)

Instructions

1. Heat butter and oil in a large heavy pot over medium heat until shimmering. Add chopped onion and grated carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2. Stir in minced garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.
3. Add the fish stock, diced potatoes (if using), bay leaf, paprika, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
4. Stir in pickled cucumber slices and 1/2 cup (120 ml) pickle brine; simmer 4–5 minutes to blend flavors.
5. Add the mixed white fish chunks and flaked smoked fish to the pot. Gently simmer (don’t boil) until the fresh fish is opaque and cooked through, about 6–8 minutes.
6. Remove from heat and stir in olives and capers. Taste and adjust seasoning with salt, pepper, and a splash more pickle brine or lemon juice if you want more tang.
7. Ladle into bowls, garnish with chopped dill and parsley, and serve with lemon wedges and a dollop of sour cream if desired.