One day, all the essential and unexpected ingredients for an old-fashioned salmon fish soup — capers, sauerkraut brine, celery — happened to be in my kitchen at the same time. The key is to use a fatty cut of fish, preferably on the bone. The meat from the salmon backbone separates incredibly easily, giving the broth an even richer flavor.
- 500-600 g salmon (fillet or steaks)
- 400 ml dry white wine
- 100 ml brine (ideally from sauerkraut)
- a pinch of capers
- 2 cloves of garlic
- 1 carrot
- 1 onion
- 1/2 celery stalk
- a small bunch of fresh parsley
- 1/2 tsp. paprika
- 1 small lemon
- salt
Cut the salmon into portioned pieces and place them in a pot. Dice the carrot, celery stalk, and garlic into small cubes, mix with the capers, and sprinkle over the salmon. Slice the onion into half-rings and chop the parsley before adding them to the pot as well. Season with salt and paprika. Slice the lemon into rounds and add 2–3 slices to the fish.
Pour in the wine and brine, then add about 1-1.5 liters of water, adjusting the soup's thickness to your preference. Place the pot over heat, bring it to a boil, then reduce to a simmer and cook for about 25–30 minutes. Let it cool slightly, then refrigerate — this aromatic fish soup is even better the next day.
Cut the salmon into portioned pieces and place them in a pot. Dice the carrot, celery stalk, and garlic into small cubes, mix with the capers, and sprinkle over the salmon. Slice the onion into half-rings and chop the parsley before adding them to the pot as well. Season with salt and paprika. Slice the lemon into rounds and add 2–3 slices to the fish.
Pour in the wine and brine, then add about 1-1.5 liters of water, adjusting the soup's thickness to your preference. Place the pot over heat, bring it to a boil, then reduce to a simmer and cook for about 25–30 minutes. Let it cool slightly, then refrigerate — this aromatic fish soup is even better the next day.
