Ingredients Fish solyanka
| Sterlet | 250.0 (gram) |
| onion | 100.0 (gram) |
| pickled cucumber | 70.0 (gram) |
| capers | 20.0 (gram) |
| olives | 50.0 (gram) |
| tomato paste | 50.0 (gram) |
| butter | 24.0 (gram) |
| lemon | 10.0 (gram) |
| Fish broth | 700.0 (gram) |
Fish with a bone skeleton is cut into fillets with skin without bones, and fish of sturgeon families – into fillets with skin without cartilage and cut into portions. Fish salty is prepared in portions according to an individual order. In the boiling broth, put all the products prepared for the hodgepodge (except for olives, olives), pieces of fish and cook until tender. At the end of cooking, add boiled, chopped, loaf. When you leave, add olives to the hodgepodge, a circle of peeled lemon and sprinkle with finely chopped herbs.When mass cooking hodgepodge, put sautéed onions and tomato puree, stewed pickles, capers with brine, spices into the boiling broth, bring the hodgepodge to a boil and cook for 5-10 minutes … When you leave, in portioned dishes, put the pieces of fish stewed until readiness, chopped heads, pour the hodgepodge, put olives, a circle of lemon and sprinkle with finely chopped herbs.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 96.9 kCal | 1684 kCal | 5.8% | 6% | 1738 g |
| Proteins | 13.3 g | 76 g | 17.5% | 18.1% | 571 g |
| Fats | 3.8 g | 56 g | 6.8% | 7% | 1474 g |
| Carbohydrates | 2.5 g | 219 g | 1.1% | 1.1% | 8760 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 3.1% | 3333 g |
| Water | 145.7 g | 2273 g | 6.4% | 6.6% | 1560 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 3.4% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.3% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.1% | 9000 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.4% | 25000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1% | 10000 g |
| Vitamin B9, folate | 1.2 μg | 400 μg | 0.3% | 0.3% | 33333 g |
| Vitamin C, ascorbic | 4.6 mg | 90 mg | 5.1% | 5.3% | 1957 g |
| Vitamin D, calciferol | 0.006 μg | 10 μg | 0.1% | 0.1% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 0.6% | 16667 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NE | 2.3078 mg | 20 mg | 11.5% | 11.9% | 867 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 93 mg | 2500 mg | 3.7% | 3.8% | 2688 g |
| Calcium, Ca | 8.9 mg | 1000 mg | 0.9% | 0.9% | 11236 g |
| Magnesium, Mg | 6.4 mg | 400 mg | 1.6% | 1.7% | 6250 g |
| Sodium, Na | 1.9 mg | 1300 mg | 0.1% | 0.1% | 68421 g |
| Sulfur, S | 9.3 mg | 1000 mg | 0.9% | 0.9% | 10753 g |
| Phosphorus, P | 15.5 mg | 800 mg | 1.9% | 2% | 5161 g |
| Chlorine, Cl | 76.5 mg | 2300 mg | 3.3% | 3.4% | 3007 g |
| Trace Elements | |||||
| Aluminum, Al | 56 μg | ~ | |||
| Bohr, B | 31.5 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 1.8% | 6000 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.3% | 37500 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 7.2% | 1429 g |
| Manganese, Mn | 0.0331 mg | 2 mg | 1.7% | 1.8% | 6042 g |
| Copper, Cu | 16.7 μg | 1000 μg | 1.7% | 1.8% | 5988 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 2.7% | 3889 g |
| Nickel, Ni | 3.1 μg | ~ | |||
| Rubidium, Rb | 66.7 μg | ~ | |||
| Fluorine, F | 194.5 μg | 4000 μg | 4.9% | 5.1% | 2057 g |
| Chrome, Cr | 24.6 μg | 50 μg | 49.2% | 50.8% | 203 g |
| Zinc, Zn | 0.4336 mg | 12 mg | 3.6% | 3.7% | 2768 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 г |
The energy value is 96,9 kcal.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
- 41 kCal
- 13 kCal
- 23 kCal
- 115 kCal
- 102 kCal
- 661 kCal
- 34 kCal