Time to cook: 180 minutes
Total Servings: 12
Veal fish in fish broth. Selyanka. Fish.
Why such an old-fashioned name?? Surely there are those who say "poncey". But in view of the pluralism which has come, and, I dare say, established and strengthened, the slogan "an opinion for each in both hands!!!"has a right to exist.
And that's not the point at all. This "selyanka" was cooked after recipes taken from old cookbooks. There's something different in each of them, but the general principle of fish "selyanka" is the same in all of them. The differences are in the little things. Like the species of fish that are used. And as there is no such abundance in the storehouse these days, so, sorry, in the absence of a stamped, we will write on the usual, so to speak.
And... if we are talking about soup, then in the sources, most often, it is called "selyanka". If "solyanka", it's stewed cabbage with something ... different.
Ingredients and taste: Tomato, Greens, Onions, Carrots, Mushrooms, Green Olives, Fish, Roots, Capers, Pickles, Shrimp, Black Olives, Brine, Broths and Soups, Hot Soups, Solyanka
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