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Salmon Soup
Instructions
I prepare the ingredients for the pink salmon soup as listed.
I peel and wash the potatoes and cut them into cubes.
I put the potatoes in a pot and pour in hot water. I add the bay leaf and the peppercorns, and set the pot on the stove over maximum heat.
I rinse the rice and add it to the pot with the potatoes. I bring the liquid to the boil and remove the foam. I lower the heat to medium, cover with a lid, and cook for about 10–12 minutes.
I peel a small onion and cut it into small cubes, and I grate the peeled carrot on a coarse grater.
I sauté the vegetables in vegetable oil until soft, about 3–4 minutes.
I transfer the onion and carrot from the pan into the pot with the potatoes and rice, and cook for 5 minutes.
I rinse the piece of pink salmon fillet. If the fillet still has skin and scales, I scrape off the scales and rinse the fillet again carefully. I cut it into pieces and put everything into the pot.
I cook the soup over the lowest heat until the red fish is done, about 7–10 minutes. I season with salt and pepper to taste.
I add the chopped dill, bring the soup with the herbs to the boil, and turn off the heat. The pink salmon soup with potatoes and rice is ready.
I serve the soup hot.Bon appétit!
Tips
- 1
Add the fish at the end – it stays tender. Pink salmon must not be cooked for long, or it will fall apart into fibres. Seven to ten minutes at most.
- 2
The lowest heat for the fish – so the broth does not churn. A hard boil will break the pieces of pink salmon apart.
- 3
Allspice and bay leaf – essential. Without them the soup is "empty", with no aroma. Add them at the start, when the potatoes begin to cook.
- 4
Dill at the end – for a fresh aroma. If you boil it for more than 5 minutes, the fragrance fades away. The same principle works in other kinds of fish soup.
FAQ
Can the pink salmon be replaced? +
Alternatives: chum salmon (close in flavour, a little more tender), sockeye (more "red", with a richer taste), Atlantic salmon (fattier, the premium option), trout (cheaper than Atlantic salmon). Fresh fillet is preferable to frozen. Fish frozen fresh at sea is of better quality than fish that has been frozen and re-frozen. Thaw it in the fridge for 6–8 hours, or in cold water in a bag for 1–2 hours. Do not thaw it in hot water – the flesh will fall apart. Remove any sinewy parts and membranes – they add bitterness. You can leave the skin on – it makes the broth richer – but remove it when serving. For a "premium" soup, use a mix of 2–3 kinds of red fish.
Which grain should you choose? +
Round rice is ideal (Krasnodar, Italian, or Japanese) – it gives a "velvety" texture. Alternatives: long-grain (more crumbly), basmati (aromatic), millet (unusual in a fish soup), pearl barley (more filling, but takes longer to cook). Not suitable: buckwheat (it overpowers the taste of the fish) and cornmeal (too distinctive). Rinse the rice until the water runs clear – this removes the starch and keeps the broth clear. Around 30–40 g per 750 ml of water is best; any more and the soup will thicken. For a "diet" version, leave out the grain and use only vegetables and fish.
How long does the soup keep? +
In the fridge, in a covered pot – 2 days. Fish soups keep less well than meat soups, as the aroma fades. Reheat on the stove to 80 °C, but do not let it boil. In the microwave, heat it by the portion for 1–2 minutes. I do not recommend freezing it (the fish and potatoes will fall apart). It is at its "star" best freshly cooked, on the first day. On the second day the soup has "steeped", but the fish becomes firmer. Do not leave it at room temperature for longer than 2 hours – fish soups spoil quickly. Serve it straight away with herbs, so the fresh dill is "not lost". For a "lunch to go", a thermos keeps it for 3–4 hours.
What goes well with the soup? +
The classics: with black or rye bread, or with croutons. With sour cream (1 tbsp per bowl) – the "Russian" way to serve it. With fresh herbs (dill, parsley). With a glass of cold vodka – the "fisherman's" serving. With fish pies – a "double fish lunch". For a "Russian supper" – with black bread and pickled cucumbers. With herbal tea – a warming lunch. For an "office lunch", it is handy in a thermos. With a dry white wine (Sauvignon Blanc, Chablis) – the "European" way to serve it. A versatile, light soup for both everyday and festive tables.
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