Russian salmon soup (Soljanka)

Ingredients for Russian salmon soup (Soljanka)

Instructions for Russian salmon soup (Soljanka)

To prepare the Russian salmon soup (Soljanka) recipe, please follow these instructions:

Make the salmon and free it for skin and bones. Cut the salmon meat into 1 1/2 cm cubes and cool them until they are used. Save the salmon hull. Cut the root disc and the greenest of the pork, rinse it under running cold water and cut it into slices. Peel and rinse celery and carrots and cut the vegetables into 2 cm long sticks. Melt the butter in a large saucepan and season the vegetables some min without coloring. Add crushed garlic, tomato paste and water or fishboullon. Bring the salmon hull with laurel leaves and thyme. Let the soup boil small for 15 minutes. Take salmon hull, bay leaf and timiqvist up the pot. Cut the salt stews into small spells. Wash the lemon and peel it thinly. Cut the yellow lemon shale fine. Bring salted cloves, lemon peel, capers and salmon in the soup. Let it boil for another 5 minutes with low heat under the lid. Season with salt and pepper. Rinse and chop the parsley and put it in the soup at the serving. Add the black olives.

tips:
Offer light bread, for example peanut bread or baguette to.

Soljanka can be cooked with cheaper fish, eg sea trout, cod, mackerel and scrub, possibly. Several kinds at once.