Russian Fish Soup

Solyanka
Low-Carb
This Solyanka is a bright and colourful soup with sour cream and capers. Bon Appetit!
Cooking time: 30 min
Cals 674 · Prot 49 · Carbs 72 · Fat 22
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Ingredients
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Soup

Skinless salmon fillet
200 Grams
Nile perch fillet
200 Grams
Red onion
1 Piece
Carrot
2 Pieces
Parsnip
1 Piece
Leeks
1 Piece
Olive oil
1 Tbsp
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
800 ML
Fish stock cube
1 Piece
Green olives
50 Grams
Capers
20 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp

To serve

Sour cream
60 Grams

Instructions

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1 Prep
Peel and chop onion. Peel and cut carrot and parsnip to small cubes. Halve leeks lengthwise, rinse between the layers and slice. Chop the salmon and the nile perch into cubes.
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2 Saute
Heat a soup pot over medium-high heat with a drizzle of oil. Fry the onion, carrot, parsnip and leeks for 5 min. Add tomato paste and stir for 1 min further.
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3 Simmer
Add the tomato passata, water and the stock cubes. Bring to a boil and let simmer, covered, for 15-20 min.
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4 Serve
Add the salmon and nile perch, sliced green olives and capers. Simmer for a final 5 min. Season with salt and black pepper to taste. Divide to bowls and serve with sour cream.
Tips for fussy eaters
Take out some of the cooked fish and serve it over boiled rice or mashed potatoes with fresh veggies on the side.
Pro tip
Solyanka (also spelled soljanka), which comes from the Russian word for 'salt', is a soup that possibly originated in the Ukraine in the 17th century and became beloved by Russians.

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