Fish Soup withOlives, Pickles and Capers
by Editorial Staff
This fish soup is made from salmon, pickled cucumbers, olives and capers.
Servings: 4
Ingredients
- Salmon, fillet without skin and bones – 400-500 g
- Pickled cucumbers – 200 g
- Green olives – 8 pcs.
- Black olives – 8 pcs.
- Canned capers – 2 tbsp
- Bulb onions – 2 pcs.
- Parsnip – 1 pc.
- Vegetable oil – 2-3 tbsp
- Tomato paste – 1 tbsp
- Bay leaf – 1 pc.
- Black peppercorns – 4-5 peas
- Fish broth – 1 l
- Pickle from a jar with capers – 1 teaspoon.
- Lemon – 4 slices
- Sour cream – 4 tbsp
- Fresh dill (chopped) – 3 tbsp (for serving)
Directions
- Finely chop the onion. Cut carrots, parsnips and cucumbers into small cubes. Heat vegetable oil in a large thick-walled saucepan over medium heat, add onion, fry, stirring occasionally, until soft. Add carrots and parsnips to a saucepan, cook over low heat, stirring occasionally, for about 5 minutes.
- Add cucumber, tomato paste, bay leaf and black peppercorns to a saucepan with vegetables, mix and cook for about 2-3 minutes. Pour the contents of a saucepan with 500 grams of broth, cover and bring to a boil. Reduce heat and cook soup for about 10 minutes.
- Meanwhile, cut the fillet into 2 cm cubes. Add the remaining stock, all the olives, capers and brine to a saucepan. Bring the mixture to a boil, put the fish in a saucepan. Reduce heat and simmer soup for about 5 minutes, until fish is done, but do not overcook.
Serve fish soup in portioned bowls with lemon slices, sour cream and chopped dill.
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