Sielanka z Szczupaka z Rzeki Dniestr: Rusty Zupa Rybna Ukraińska
(Dniester River Pike Selyanka: Rustic Ukrainian Fish Soup)
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maj 01, 2025
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Składniki
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500 grams Pike fillets
(Fresh pike from the river or freshwater market, deboned and skinned)
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3 medium Ziemniaki
(Obrany i pokrojony w kostkę)
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2 medium Marchewki
(Sliced thinly)
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1 large Cebula
(Drobno posiekany)
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2 tablespoons Pasta pomidorowa
(Use high quality for richness)
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2 medium Pickled cucumbers
(Chopped, adds sourness and crunch)
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3 leaves Liście laurowe
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8 whole Ziarna czarnego pieprzu
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3 tablespoons Olej roślinny
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1 bunch Świeży koper
(Chopped finely for garnish)
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1.5 liters Woda
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to taste none Sól
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2 tablespoons Sok cytrynowy
(Freshly squeezed, for finishing taste)
(Fresh pike from the river or freshwater market, deboned and skinned)
(Obrany i pokrojony w kostkę)
(Sliced thinly)
(Drobno posiekany)
(Use high quality for richness)
(Chopped, adds sourness and crunch)
(Chopped finely for garnish)
(Freshly squeezed, for finishing taste)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 bowl (350ml)
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 38 g
- Fat: 8 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 800 mg
- Cholesterol: 60 mg
- Calcium: 40 mg
- Iron: 2.2 mg
Instrukcje
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1 - Prepare Fish Stock:
In a large pot, add the fish bones and heads from the pike (if available) with 1.5 liters of water. Add bay leaves and peppercorns, then simmer gently for 15 minutes to create a light fish stock. Strain and discard solids.
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2 - Sauté Vegetables:
Heat vegetable oil in a pan over medium heat. Add chopped onion and carrots and sauté until they soften and start browning lightly, about 7-10 minutes. Stir in tomato paste and cook for another 2 minutes until fragrant.
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3 - Cook Potatoes and Veggies:
Pour the prepared fish stock into a clean pot and bring to a boil. Add diced potatoes and sautéed vegetables. Simmer on medium heat until potatoes are tender, about 15 minutes.
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4 - Add Pike and Pickles:
Cut pike fillets into small chunks and add to the pot. Also add chopped pickled cucumbers if using. Simmer gently until the fish is cooked through and tender, about 8-10 minutes.
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5 - Season and Serve:
Add salt to taste and stir in freshly squeezed lemon juice for brightness. Garnish generously with chopped fresh dill before serving.
In a large pot, add the fish bones and heads from the pike (if available) with 1.5 liters of water. Add bay leaves and peppercorns, then simmer gently for 15 minutes to create a light fish stock. Strain and discard solids.
Heat vegetable oil in a pan over medium heat. Add chopped onion and carrots and sauté until they soften and start browning lightly, about 7-10 minutes. Stir in tomato paste and cook for another 2 minutes until fragrant.
Pour the prepared fish stock into a clean pot and bring to a boil. Add diced potatoes and sautéed vegetables. Simmer on medium heat until potatoes are tender, about 15 minutes.
Cut pike fillets into small chunks and add to the pot. Also add chopped pickled cucumbers if using. Simmer gently until the fish is cooked through and tender, about 8-10 minutes.
Add salt to taste and stir in freshly squeezed lemon juice for brightness. Garnish generously with chopped fresh dill before serving.
Więcej o: Sielanka z Szczupaka z Rzeki Dniestr: Rusty Zupa Rybna Ukraińska
Dniester River Pike Selyanka
Dniester River Pike Selyanka is a traditional Ukrainian sour fish soup celebrating the flavors of the famed Dniester River pike. 'Selyanka' is a rustic Eastern European soup, often sour and packed with a melody of textures from root vegetables, fish, and pickled elements. This dish epitomizes the rich culinary heritage of Ukraine's freshwater fishing culture. Pike, a lean and firm freshwater fish found in abundance in river Dniester, forms the core protein in this nourishing bowl.
The soup is renowned for its deep comforting warmth, subtly accented by aromatic bay leaves and whole peppercorns used to infuse the fish broth. The inclusion of pickled cucumbers contributes the signature sour tang that distinguishes Selyanka from other fish soups. Fresh dill garnishes this recipe, imparting traditional Ukrainian herbal notes and a pop of verdant color.
The cooking method emphasizes clear fish stock preparation to celebrate the delicate pike flavor, paired with sautéed carrots and onions enriched by tomato paste, adding a mild sweetness and body.
Historically, Selyanka soups were staples in Ukrainian rural homes during fishing seasons, often prepared for communal gatherings during cold months. It showcases the ingenuity of making complex-tasting, balanced dishes using minimal and local ingredients. Adaptations of this soup appear throughout Eastern Europe, reflecting regional sustainability of freshwater fish.
Tips & Notes:
- Using very fresh pike is essential to avoid muddy flavors.
- Pickled cucumbers can be substituted by sauerkraut roots or slightly sour preserved vegetables.
- Lemon juice should be added last to brighten flavors without overpowering the fish broth.
- For a richer texture, small amounts of sour cream can be served alongside in bowls.
Enjoying Dniester River Pike Selyanka connects meal time with centuries of local tradition and riverside bounty, making it a unique find among fish soups globally.
