It so happened that once I had all the necessary and unexpected ingredients for an old-fashioned salmon soup - capers, cabbage brine, celery - together. The soup, according to the recipe of the magazine “Afisha-Yizha”, succeeded. The main thing is that the fish is fatter, and on the bones. Meat from the salmon ridge is separated extremely easily, and with it the broth is more aromatic.
- 500-600 salmon (fillets, steaks)
- 400 ml of 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 little fresh parsley
- 1/2 tsp. paprika
- 1 small lemon
- salt
Cut the fish into portions, put in a saucepan. Cut the carrots, celery stalk and garlic into small cubes, mix with capers and sprinkle with salmon. Onion half rings and chopped parsley are also spread on the fish. Salt, sprinkle with paprika. Cut the lemon into rings, put 2-3 rings in a saucepan with the fish.
Pour wine and brine, adding about 1-1.5 liters of water, adjust the thickness of the soup to taste. Put on fire, bring to a boil, reduce heat and cook for about 25-30 minutes. Cool a little and put in the refrigerator, fragrant soup — soup of the second day.
Cut the fish into portions, put in a saucepan. Cut the carrots, celery stalk and garlic into small cubes, mix with capers and sprinkle with salmon. Onion half rings and chopped parsley are also spread on the fish. Salt, sprinkle with paprika. Cut the lemon into rings, put 2-3 rings in a saucepan with the fish.
Pour wine and brine, adding about 1-1.5 liters of water, adjust the thickness of the soup to taste. Put on fire, bring to a boil, reduce heat and cook for about 25-30 minutes. Cool a little and put in the refrigerator, fragrant soup — soup of the second day.
