Solyanka means “mess”, and the name comes from the time when at large village feasts each participant brought a little bit for the soup stew, which was cooked in a large cauldron with all the ingredients. There are three variants of this soup: Meat, fish and mushroom solyanka. Here is one with fish: rinse the parsley, chop the leaves, keep the stems. Remove the skin from the onions, chop one coarsely, cut the other into slices. Remove the skin from the tomatoes, remove the seeds and cut into cubes. Cut the cucumber into slices as well.
In a large saucepan, boil salted water with the chopped bay spice, onion, parsley stalks and tomatoes. Cut the fish into pieces and add them, reduce the heat and let the fish simmer in the open saucepan for about 5 minutes. Remove the parsley stalks and bay spice.
In a second saucepan, melt the butter and sauté the onion slices until translucent. Add the cucumber slices and steam for about 10 minutes. Add to the fish soup form, season with pepper and maybe add salt. Remove the pot from the stove, add the capers, olives and parsley leaves to the soup, thicken a little with the paradeis pulp, season and serve.
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