Russian Fish Soup

Name: Russian Fish Soup Solyanka
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Skinless salmon fillet; 200 Grams of Nile perch fillet; 1 Pieces of Red onion; 2 Pieces of Carrot; 1 Pieces of Parsnip; 1 Pieces of Leeks; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 800 ML of Water; 1 Pieces of Fish stock cube; 50 Grams of Green olives; 20 Grams of Capers; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Sour cream

Solyanka

This Solyanka is a bright and colourful soup with sour cream and capers. Bon Appetit!

Cals 529 · Prot 32 · Carbs 67 · Fat 18

Low Carb

30 min

This Solyanka is a bright and colourful soup with sour cream and capers. Bon Appetit!

Cals 529 · Prot 32 · Carbs 67 · Fat 18

Low Carb

Ingredients

Soup

Skinless salmon fillet 6*

200 Grams

Nile perch fillet 6*

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 4*

60 Grams

Allergens

*6 Fish, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2214 / 529
Fats (g)	17.6
of which saturated (g)	5.9
Carbohydrates (g)	67
of which sugars (g)	23.3
Fibers (g)	15.2
Proteins (g)	32.1
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Simmer

Add the tomato passata, water and the stock cubes. Bring to a boil and let simmer, covered, for 15-20 min.

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.

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